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      OK you bakers............

      Icefever
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      Post by Icefever on Thu Jan 25, 2018 4:54 pm


      what do we do ??????????? our tin of Backferment arrived today, we have both OO flour and wholemeal......so give us a recipe. Wink Wink

      How do we do a starter?? and what recipe do you guys suggest?? if we start off tomorrow we can try for a loaf on either Sat or Sun.

      Myles57
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      Post by Myles57 on Fri Jan 26, 2018 6:29 am

      Start with 1/3 wholemeal and see what you like.  I like the heavier breads (more wholemeal) but it is just down to personal taste.

      How fancy do you wish to go? If you have time you can always go down the baguette route with the 00 flour and  use a pre-fermented biga - but it takes more time.

      I am including this link because part way down the article it includes instructions, reputedly from Sekowa about what to do with the backferment.

      how to make the starter
      Icefever
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      Post by Icefever on Fri Jan 26, 2018 7:12 am

      Cheers Myles.....I had a butchers on the tube but all the vids were in German.

      Just read the link you posted...now makes sense will have a go later on today, I have a nice 2ltr kilner jar just right for the job.
      Icefever
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      Post by Icefever on Fri Jan 26, 2018 4:36 pm


      Starter now working, will have to wait & see.
      Icefever
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      Post by Icefever on Sat Jan 27, 2018 5:49 am

      Doing fine....so far so good. Stage 2 later this morning. Wink

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      Mash
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      Post by Mash on Wed Jan 31, 2018 4:59 pm

      ...and ?
      Icefever
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      Post by Icefever on Thu Feb 01, 2018 7:17 am


      Done stage 2 and when it looked finished popped it the fridge.

      The idea is to start a loaf this afternoon, prove it overnight then Mrs Ice can have a go tomorrow. ....fingers crossed, will add photo later if it turns out ok.
      Mash
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      Post by Mash on Thu Feb 01, 2018 8:06 am

      I will write up my recipe for you when I get a moment.  Took a few goes, but a nice loaf.  I make subs, as we find they are best all rounder.  Buns - toast - soup dipping - pack up - with cheese.

      When I do loafs, it's in twos 'cos thats what fits in the oven best. But the same recipe makes 8 subs.
      Icefever
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      Post by Icefever on Thu Feb 01, 2018 5:02 pm

      Here we go...............

      OK you bakers............ 65sn5x

      Proved and ready for the oven.

      The end result.....fantastic.

      OK you bakers............ 20180201_163445
      Mash
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      Post by Mash on Fri Feb 02, 2018 7:17 am

      Good result. How long did you prove it for?
      Icefever
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      Post by Icefever on Fri Feb 02, 2018 1:45 pm


      From what Mrs Ice said it was a total of 3 1/2 hours....she did the no-knead method this time. The next loaf will be using the Backferment starter..
      Mash
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      Post by Mash on Fri Feb 02, 2018 1:49 pm

      Icefever wrote: ..she did the no-knead method this time. The next loaf will be using the Backferment starter..

      I no knead all the time.  
      Did you not user the starter to make the sponge first then ?
      Icefever
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      Post by Icefever on Fri Feb 02, 2018 5:13 pm


      Not with this loaf, this was just dried yeast that was left for over 3 hours, we are going to use the sponge tomorrow .
      Mash
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      Post by Mash on Fri Feb 02, 2018 5:24 pm

      Righto. Had me going there for a minute.
      H12rpo
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      Post by H12rpo on Fri Feb 02, 2018 8:25 pm

      Nice job......great crust mate!
      Icefever
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      Post by Icefever on Sat Feb 03, 2018 6:34 am

      Cheers...we've had a bread machine for years and maybe only used it a doz times....it makes horrible bread.

      Now we're into the no-knead method it's so easy..
      H12rpo
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      Post by H12rpo on Sat Feb 03, 2018 9:56 am

      Yep, told you so bounce elephant bounce
      Icefever
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      Post by Icefever on Sat Feb 03, 2018 10:57 am


      Mrs Ice is in the kitchen at the moment making a large sausage roll, and scotch eggs. She makes a couple of spare eggs for Kieth our local butcher in the village, his assistant doesn't like the egg part, so Mrs Ice makes him a black pudding eggless one....which he loves.
      H12rpo
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      Post by H12rpo on Sat Feb 03, 2018 12:30 pm

      What , like a scotch egg but replace the egg with black pudding?? That sounds awesome
      Icefever
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      Post by Icefever on Sat Feb 03, 2018 1:52 pm

      H12rpo wrote:What , like a scotch egg but replace the egg with black pudding??    That sounds awesome

      Yup......Mrs Ice mixes the black pudding with diced apple, mounds into an egg-sized ball, wraps the ball in sausage meat. Then she coats in beaten egg and rolls in her own made breadcrumbs.

      OK you bakers............ 20180203_114144

      Then into an oven about 200c for about 35 mins.....but keep your eye on them.

      OK you bakers............ 20180203_122513
      Mash
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      Post by Mash on Sun Feb 04, 2018 12:47 pm

      Onion and Bayleaf Loafs
       
      This is a add-on to a standard loaf recipe. (2 x 2lb)
       
      In 1 mug of milk,  simmer the following until soft (10-15mins)
      1 large onion (chopped fine)
      4 bay leaves (whole)
      Rehydrate yeast in 37c water. and weigh out flour while waiting.
      Remove from heat & add 2 ice cubes and remove the bayleafs.  Once temp reduced to 35c (ish) add to the dry mix and reduce warm water accordingly.
       
      Use olive oil or fat in standard mix.  
      Shape in baskets. Tins or subs.  Bake @ 220c 35mins.

      Toasts well. Goes brilliantly with roasted meat,sauasges and cheese / wine (oh dear, so sad, never mind)

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