Associate
I'm On A Roll.......
Pulled 'em at 210°F
Pulled 'em at 210°F
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Cooking with Jonny69: baking bread.
- Thread starter Jonny69
- Start date
Commissario
Oh, very nice. I've struggled to get rolls the same size and I can't seem to get the temperature/bake time correct.
Associate
12 mins small oven no fan with top/bottom element 220c reduce to 190c and cover with silver foil for another 5 mins then check temp 210°F
I always weigh flatten and fold into the center then roll into a ball. But crucially a clean surface free from flour when rolling works for me. cover per your instructions and bake.
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Associate
They are a hit here... I did more!
The 1lb loaf needs another 4 mins.
The 1lb loaf needs another 4 mins.
Caporegime
Crusty crust and soft middle. Yum.
Caporegime
Had a SD-YR2540 arrive yesterday. It's quite an upgrade on the Russell Hobbs I had previously. That did an alright job but the heating element has started to fail and was producing Interesting bread. 
Already made a milk bread, banana cake and have a lemon and almond spelt mix in ready to finish in the morning. Going to need a bigger bread bin to store it all.
Already made a milk bread, banana cake and have a lemon and almond spelt mix in ready to finish in the morning. Going to need a bigger bread bin to store it all.
Commissario
Another Panasonic where they won’t allow the timer to work in dough mode. It’s my pet peeve.
getting bread flour has become the bottle neck ? I used to buy at Aldi , but they have stopped selling it (recession rationalizing/Ukraine ?) so had been consider Shipton Mills ~£1/kg
but found some Lidl stores are still selling it whilst on flour tourism in norfolk last weekend
- yes Panasonics are good
Caporegime
Associate
Same as the SD-ZB2502BXC but side on with seperate bread needing 30 and rise 31
Soldato
Any sourdough experts on here? I make a loaf of sourdough a week and it turns out lovely, the only thing I would like is to make sure the crust stays crispy. It comes out of the oven lovely and crispy but after it cools down the crust goes a bit soft, probably due to any steam being released whilst its cooling softening the crust. Ive tried cooling it in the oven with the oven turned off and the door open hoping any residual heat dries it out or on the kitchen worktop on a cooling rack but still the same semi softened crust. Any tips?
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do you use a baking stone - that would get the heat in fast/moisture out, when cooking.
I always use sourdough starter/mother/poolish in bread machine ...
first one in the current cold spell tomorrow - poolish is not very active this pm in the fairly cold kitchen,
using the oven would heat the kitchen, but 2..3. ?.. Kwh of unecessary electricity feels excessive, the artisanal loaves on the market would start to look competitive
I always use sourdough starter/mother/poolish in bread machine ...
first one in the current cold spell tomorrow - poolish is not very active this pm in the fairly cold kitchen,
using the oven would heat the kitchen, but 2..3. ?.. Kwh of unecessary electricity feels excessive, the artisanal loaves on the market would start to look competitive
Soldato
No I use a Dutch oven with the lid on for the first 25mins then lid off for 20mins
Commissario
While in town at the weekend, we walked past a baker and saw French sticks and crusty rolls so bought some to bring home for our lunch. I was amazed at how bland they were compared to the bread we bake. This is a highly rated local independent baker and one we used to buy our bread from every week.
Associate
You can't compare that to a fench stick tbh, but I know what you mean. Take a trip to Luxemberg if you want some nice flour based products. I've tried and tried to get a nice Baguet from my Oven, you need a good seal heat and steam period!
Have been making sourdough bread the last few weekends, quite a lengthy process but it is delicious, by far the best bread I've made. Got a book called Tartine from the wife for Xmas and have pretty much got the recipe down now, just need to refine it as it does take a bloody long time to make!
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More bread! Let the sourdough rise over night this time which seems to have worked fine, but I definitely need to work out my cooking times as the bloody stuff just won't cook inside!
It's out now with a much darker crust than the last picture and the inside is still slightly questionable but I'm going to run out of gas at this rate! I think this will be a toast only job.
Edit - Any advice is welcome! Probably just need to drop the finishing temperature a bit more dramatically and read a book for a couple of hours or something...
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Soldato
I bake mine in a Dutch oven with the lid on for 25mins @ 230C then take the lid off and bake at 220C for 20mins and it comes out lovely. I like a dark crust but if you prefer less colour take it out after 15mins or so. Let it cool first before you cut it.
how/where are dutch ovens being pre-heated & used - in the oven/hob ?
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regular sourdough in panasonic : poolish/levain prepare with 6tbs mother+80/120 left ambient kitchen overnight, then 5hour wholewheat programme, 50:50 wholewheat/white
pinch of salt, no oils.
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regular sourdough in panasonic : poolish/levain prepare with 6tbs mother+80/120 left ambient kitchen overnight, then 5hour wholewheat programme, 50:50 wholewheat/white
pinch of salt, no oils.
| flour | water | | |
'levain | 30 | 70 | '6 tbs 100g 75flour/175water | |
'levain | 80 | 120 | | |
'dry | 420 | 180 | | |
'total | 530 | 370 | 0.69811320754717 | |