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

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

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.

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

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.

Starter now working, will have to wait & see.

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

...and ?

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.

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.

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



Proved and ready for the oven.

The end result.....fantastic.

Good result. How long did you prove it for?

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..

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 ?

Not with this loaf, this was just dried yeast that was left for over 3 hours, we are going to use the sponge tomorrow .

Righto. Had me going there for a minute.

Nice job......great crust mate!

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..

Yep, told you so

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.

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

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.



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

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)