Artisan Breads & No Knead Ideas

PIZZAS, BREADS, CAKES & DESERTS ON BBQ
laxation
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Re: Artisan Breads & No Knead Ideas

Post by laxation »

last stupid question!

i left the bread in the fridge for a week (forgot about the 2nd half!) and it now smells a bit like beer. can i still use it?
Nath
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Artisan Breads & No Knead Ideas

Post by Nath »

Good work Wayne! Love the setup aswell! Loaves look great


Nath
Nath
beachbums
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Re: Artisan Breads & No Knead Ideas

Post by beachbums »

laxation wrote:last stupid question!

i left the bread in the fridge for a week (forgot about the 2nd half!) and it now smells a bit like beer. can i still use it?

Hi Kax, I kept mine for a week and it smelt a bit like beer when I cooked the second one. Going by Buccs OP he kept his for maybe a little longer than that and still cooked it up.

Cheers, Wayne
Buccaneer
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Re: Artisan Breads & No Knead Ideas

Post by Buccaneer »

Tectonic Plate Loaf :lol: :lol: :lol: :lol:

Image
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urbangriller
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Re: Artisan Breads & No Knead Ideas

Post by urbangriller »

Now Buc...you gotta stop doing that!

Chris
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chrisg
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Re: Artisan Breads & No Knead Ideas

Post by chrisg »

:)

Earthshaking :)

I did bake one last week, been one of those times in life, had a cataract op so focusing a camera at the time was a bit beyond me.

Came out fine, the taste is very different, more akin to bread my mother used to make must ask if this was her method.

I'll have to see what I can do towards the end of the week :)

Cheers
beachbums
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Re: Artisan Breads & No Knead Ideas

Post by beachbums »

Nice Bucc. Looks heaps lighter than the ones I cooked. I#m going to try it again when I get home, hopefully with a better result. (not that the last ones werent good) I#m going to try the flours mentioned in the above posts. I didn#t know about protien levels in flour before.

Cheers,Wayne
chrisg
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Re: Artisan Breads & No Knead Ideas

Post by chrisg »

I wouldn't fret it Wayne, neither did most people until recently, including the flour makers, and bakers. It's always been a case of "strong" flour for bread, most anything else is ok for general baking and that is what is starting to be seen on the shelves.

Flour is really quite fascinating in terms of its history, the obsession with really white flour is quite recent, wholemeal as we call it now was the norm, but it can hide a multitude of sins, like crushed weevils, hence the obsession :)

It's why I just tend to bake with atta, you can do most anything with it and it is a wholewheat flour :)

Cheers
Buccaneer
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Re: Artisan Breads & No Knead Ideas

Post by Buccaneer »

Your comment about atta flour made sense to me.
I am familiar with it and have used it for roti and nan and flatbread, I'm going to use it next loaf I make Chris.
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chrisg
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Re: Artisan Breads & No Knead Ideas

Post by chrisg »

:)

Yeah, it's in essence just a really well milled whole grain flour.

As such it gives full on flavour and a good rise but to the eye is a white flour.

Flour seems to be going the way of bewildering choice from a recent look at both supermarket shelves and the range at a specialist baking place.

Atta just keeps it simple, if you need self raising for something sift in some baking powder.

The only other flour I routinely buy, unless I can't find atta, which does happen, is Spelt, somewhat different flavour and needs a little more care when kneading but it's a nice change.

I really must remind myself of the history of how it changed, in essence though the first step of refining flour was separating the husks, the next step was bleaching.

Personally I like to work with as close to natural ingredients as possible :)

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Buccaneer
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Re: Artisan Breads & No Knead Ideas

Post by Buccaneer »

Same here for natural.
I've used spelt before.

I never knead and don't own a mixer bowl! :wink:
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chrisg
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Re: Artisan Breads & No Knead Ideas

Post by chrisg »

:)

I guess the decision to not knead is somewhat of a personal thing, although there is validity in a no-knead approach, using the rise to naturally stretch the gluten.

I tend to treat kneading as a bit of relaxation as much as anything, but I do recall being as a young one in a kitchen questioning why cakes were not kneaded but rose just fine :)

When you make some really light and fluffy sponges and then create a Black Forest cake in less time than the rise of a few loaves of bread you do wonder :)

Cheers
Smokey
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Re: Artisan Breads & No Knead Ideas

Post by Smokey »

I'm trying to make a buttermilk loaf today, not having much luck. Damn thing won't rise.
Cold snap so have it in the oven on low and door open.
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beachbums
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Re: Artisan Breads & No Knead Ideas

Post by beachbums »

chrisg wrote:I wouldn't fret it Wayne, neither did most people until recently, including the flour makers, and bakers. It's always been a case of "strong" flour for bread, most anything else is ok for general baking and that is what is starting to be seen on the shelves.

Flour is really quite fascinating in terms of its history, the obsession with really white flour is quite recent, wholemeal as we call it now was the norm, but it can hide a multitude of sins, like crushed weevils, hence the obsession :)

It's why I just tend to bake with atta, you can do most anything with it and it is a wholewheat flour :)

Cheers

Thanks for that Chris. I have read the other posts from Bucc and yourself above. Where would I get this Atta Flour from? Im guessing Pantryman might have it or can I get it in a supermarket?

Cheers, Wayne
chrisg
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Re: Artisan Breads & No Knead Ideas

Post by chrisg »

:)

Being I'm the other end of the ribbon development called Perth from you Wayne I had to look up Pantryman and I'm envious :) They show Atta in their flour online so looks like the go :)

(It's a little bizarre really, country towns, well, Rockingham sort of qualifies :) are often better for this sort of stuff, I never had any problem getting various flours in Port Augusta, or Willunga for that matter, Adelaide was not easy, around here Wanneroo is the closest.)

I am not sure that I've ever seen Atta in a supermarket, but then again try finding Kosher salt around here as well :)

Buttermilk not rising Mick? It's likely to be a slower rise even without it being cold, the oven ought to do it. In cold weather bakers do get inventive, top of a clothes dryer, in the car if the sun is out, even on the engine fresh back from a drive once. The old Rayburns were great, had a bottom warming oven.

Before now I've taken a heatgun to the outside of of the mixing bowl, which worked, but too much heat can kill the yeast.

My mother always maintains it is why the kitchens of her youth always made for good bread, warmest place in the house :)

Not to belabor the point but it is one reason for kneading, does warm the dough :)

Cheers
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