|
Post by hawkeyes on Apr 5, 2020 9:03:27 GMT -7
|
|
Keith
City-dweller
Bushfire close but safe now. Getting some good rain.
Posts: 990
|
Post by Keith on Apr 5, 2020 17:23:55 GMT -7
Nothing beats homemade bread, I can eat it as is with nothing with it Keith.
|
|
|
Bread
Apr 5, 2020 17:33:29 GMT -7
via mobile
Keith likes this
Post by hawkeyes on Apr 5, 2020 17:33:29 GMT -7
Nothing beats homemade bread, I can eat it as is with nothing with it Keith. Absolutely agree! One of my absolute staples. :-)
|
|
|
Bread
Apr 5, 2020 17:41:20 GMT -7
Post by Black Hand on Apr 5, 2020 17:41:20 GMT -7
Nothing beats homemade bread, I can eat it as is with nothing with it Keith. Butter makes everything better!
|
|
Keith
City-dweller
Bushfire close but safe now. Getting some good rain.
Posts: 990
|
Post by Keith on Apr 5, 2020 20:11:22 GMT -7
Nothing beats homemade bread, I can eat it as is with nothing with it Keith. Butter makes everything better! I used to make & eat butter when I was a kid, but I have not used butter now for over 50 years. Now cheese & home made bread is just the bees knees, washed down with a good wine Keith.
|
|
spence
Hunter
Posts: 1,610
Member is Online
|
Bread
Apr 9, 2020 10:17:25 GMT -7
Post by spence on Apr 9, 2020 10:17:25 GMT -7
So, hawkeyes, it has been 4-5 days, are there signs of life in your bread experiment?
Spence
|
|
|
Post by hawkeyes on Apr 9, 2020 17:04:36 GMT -7
So, hawkeyes, it has been 4-5 days, are there signs of life in your bread experiment? Spence Well shoosh! Guess I should have followed up... There was but not like I'd have expected. Certainly the dough failed to rise like I'd have anticipated, but given the nature of this bread that's understandable. However, once baked it was delicious! Baked under my cast iron pot for about 40 minutes at 350 degrees. Exterior had a satisfying crust while the interior was moist, somewhat dense but fluffy. Paired with butter a very filling bread, ate it all. Certainly will be making this more often due to it's ease in preparation and good oat flavor. I can see this being a great addition to a trekking meal.
|
|
spence
Hunter
Posts: 1,610
Member is Online
|
Post by spence on Apr 9, 2020 17:53:43 GMT -7
I was motivated by that video to try that, too. I had what seem the same results you describe, very little rise, dense, chewy, tasty. I baked mine in a modern oven, though, not as much fun as an upside down iron kettle. I have fiddled with wild yeast before. I used to be an enthusiastic amateur baker, and decided I'd try making a starter by catching a wild yeast. I didn't do as Jon did, make a loaf and let it stand until it showed signs of yeast. I made a wet slurry of wheat and a little rye flour and waited 2-3 days until it showed signs, then fed it with more flour and water. I let that grow to multiply the yeast, then fed it again to increase the volume. That gave me about a cup of wet starter, which I divided, refrigerated half of it. The other half I used as yeast in a light whole wheat loaf of pan bread. Surprised me, it worked. I fed and enlarged the refrigerated part to make a permanent starter, eventually baked these two of wheat. Over quite a period I used that starter to make a lot of breads, including these sourdough biscuits. I carried many a chunk of these wild yeast sourdough breads on my little treks, and it always pleased me that the old boys could well have done the same. Spence
|
|
Keith
City-dweller
Bushfire close but safe now. Getting some good rain.
Posts: 990
|
Bread
Apr 9, 2020 19:32:59 GMT -7
Post by Keith on Apr 9, 2020 19:32:59 GMT -7
Looking at all these lovely images, now I am really feeling hungry! Keith.
|
|
Joe
City-dweller
Posts: 170
|
Bread
Apr 9, 2020 22:08:04 GMT -7
Keith likes this
Post by Joe on Apr 9, 2020 22:08:04 GMT -7
Both oats and ground wheat make a very dense product. I just skip bread and yeast leavening and make oatcakes or oat biscuits. That's an English biscuit not an American one. They are tasty and travel well. Here's a recipe and video. 40ml Water 1 Teaspoon of salt 115g Oatmeal (you could use rolled/porridge oats if you like..for a rougher oatcake) 55g Plain/all purpose flour 45g Unsalted butter 1 Teaspoon baking powder Rool out thin cook 20 min at 350. www.youtube.com/watch?v=1tbaeB7b7bc
|
|
|
Bread
Apr 10, 2020 6:55:01 GMT -7
via mobile
Keith likes this
Post by hawkeyes on Apr 10, 2020 6:55:01 GMT -7
Delicious looking breads Spence, I'm certainly a sucker and weakling when it comes to breads and fresh ale.
|
|
|
Bread
Apr 10, 2020 6:57:59 GMT -7
via mobile
Keith likes this
Post by hawkeyes on Apr 10, 2020 6:57:59 GMT -7
Both oats and ground wheat make a very dense product. I just skip bread and yeast leavening and make oatcakes or oat biscuits. That's an English biscuit not an American one. They are tasty and travel well. Here's a recipe and video. 40ml Water 1 Teaspoon of salt 115g Oatmeal (you could use rolled/porridge oats if you like..for a rougher oatcake) 55g Plain/all purpose flour 45g Unsalted butter 1 Teaspoon baking powder Rool out thin cook 20 min at 350. www.youtube.com/watch?v=1tbaeB7b7bcEssentially similar to Bannock bread which is Scottish, make it all the time. Excellent cooked on a stone over coals.
|
|