i don't really do pizza aye, because i don't do cheese any more i suppose, maybe a cheese free pizza?
flower-child01,
Jan 5, 11:28pm
My technique I make my bread is derived from Jamie Oliver, where by making a well in the flour (I prefer diong it in a bowl, it is quicker), adding the liquids (the sugar has been disolved in the liquid already), sprinkling the yeast over, works. But always ensure the water is not hot, in fact it only needs to be luke warm to rise.
0800xford,
Jan 6, 12:55am
jamie is great, i don't admire many people but he is one.
that is basically what i do here, but i dissolve the yeast first i even proved the loaf on the bench, way less mess in the end one day i'll end up with a cutlery drawer full of sugary yeasty flour water ha ha ha
buzzy110,
Jan 6, 2:09am
Oh that's classic. Mine has to be cleaned out at least once a year because of that.
0800xford,
Jan 6, 5:09am
i think maybe we should make the top drawer the tea towel one ha ha ha ><.
and thanks to the nice ladies at steven's i have a [new] bread knife! the homestore was TERRIFYINGLY expensive, i made my excuses and left.
uli,
Jan 6, 6:32am
Nah - he will get roped in - like I do - to bring bread rolls every time a BBQ is on in the neighbourhood - and it is so much cheaper to bring some cheap carbs and then go and eat all the meat and salads that all the others provided....
0800xford,
Jan 6, 7:14am
fortunately i don't know many people then aye
buzzy110,
Jan 6, 10:07am
I have found a new way of making bread buns and I am totally chuffed. I bought a couple of muffin pans with rectangle shapes - 8 to a tray.I weigh out the dough (forgotten how much but it comes back to me when I'm up to my elbows in flour), shape and pop into a tin and each bun comes out looking like a mini loaf. Have received much praise and exclamations of wonder for my mini loaves.
uli,
Jan 7, 12:04am
Cheating - are you buzzy - what else can one say - you MUST know how to form them so they do not go flat?
In case you sincerely cannot - there are some tutorials - but I am afraid they are in German :(
it is an easy way out I am sure - but my "pride" is still to do a good sourdough "free form" - but then - for beginners your post might be invaluable ...
Bows head and bows out ...
buzzy110,
Jan 7, 12:12am
OMG. Like oxford I think I am a legend in my own mind. My buns never go flat and I know how to form them, I just like to show off and tiny, perfectly formed loaves are a great novelty item. DH likes them most because they have a lot of crispy crust and not so much of the soft (due to size).Same goes for baguettes. I try to make them thin as possible so you get maximum crust, but my starter is a determined beast.
0800xford,
Jan 7, 12:47am
i tried out my bread knife just just now, turns out i'm awesome at cutting slices of bread, it helps when the loaf i made was perfect too...
are you ladies getting pissy in my thread? handbags at noon? ha ha ha
buzzy110,
Jan 7, 3:43am
No we like each other and understand about each others ribbing style. I like the handbag imagery though.
And yep, a bread knife is a great addition to any well equipped kitchen. We like crispy, crispy crusts here and an ordinary knife, even one professionally sharpened all the time, can't really hold a candle to a decent serrated bread knife.
buzzy110,
Jan 7, 3:43am
Have you thought about free form bread yet?
0800xford,
Jan 7, 4:30am
oh definitely! trouble is the slices are hard to toast and i end up just eating half a loaf for lunch ha ha
pretty cool just making and proving the loaf on the bench then just whacking it in the oven on a flat tray. i'd like to get back to basics, grow wheat and smash it with a rock to make bread powder [i mean flour] then use fire to cook it etc real old school!
i just this minute cut some really thin slices for a toast experiment, they were probably half the thickness of standard store bought bread, and looking at my steel rule i'd say they were 5mm thick
the marge soaked all the way through to the board! awesome
0800xford,
Jan 7, 6:01am
all .au, .com, .ca apparently
uli,
Jan 7, 6:17am
OMG - you are ELIGIBLE!
elliehen,
Jan 7, 6:39am
0800xford, that's the second time I've seen you use that very naughty word 'marge'.Three strikes and you're out!
You're newish here...be warned: Beware the Butter Police!
0800xford,
Jan 7, 7:30am
well this is interesting, i think butter is less bad for you because at least your body knows what to do with fat, it understands it. but when you bombard it with a whole lot of numbers, it just turns it into fat anyway?! and the leftover 'stuff'? who knows...
marge is easy to spread, i get the sunflower stuff usually, rice bran oil is really nice but kicks my wallet in the face.
marge users = pariah?
elliehen,
Jan 7, 10:04am
'Fraid so. I think you've charmed them both with your 'eligibility' and your willingness to engage in free form bread.
Why else would they let you off the hook?
0800xford,
Jan 7, 9:14pm
i can change, I CAN CHANGE!
usually i use olive oil for cooking i only got some cheap soyabean oil to coat my bread with to stop it splitting but my last loaf i tried it without and it was fine. i've only recently switched from blue milk to light blue, the warehouse stock it and it's better for you so i may as well aye.
let me guess, there is a butter vs marge vs 'other' thread around here somewhere? ha ha
Since the public registrations are closed, you must have an invite from a current member to be able to register and post in this thread.
Have an account? Login here.