tag:blogger.com,1999:blog-79191397719431044102024-03-13T23:58:32.704+00:00Bake Someone Else's LawnUnknownnoreply@blogger.comBlogger35125tag:blogger.com,1999:blog-7919139771943104410.post-54876993460137224632021-11-19T12:43:00.003+00:002021-11-26T08:46:32.414+00:00Demi-baguettes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFzZ3PxU3LBvZEGGzn-d9Vb8gHqDFSeF68uvTYAD1VqAAi5KiVpwKceiiUXsVJzm3qjirfWLWEab63wxSa97GjzDwpmnLVBNyys2Rc_GSJKdexRJJ9T0zWie7eKs63XfuFK5YkBtG9Q34C/s4032/IMG_20211103_211933502.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFzZ3PxU3LBvZEGGzn-d9Vb8gHqDFSeF68uvTYAD1VqAAi5KiVpwKceiiUXsVJzm3qjirfWLWEab63wxSa97GjzDwpmnLVBNyys2Rc_GSJKdexRJJ9T0zWie7eKs63XfuFK5YkBtG9Q34C/s320/IMG_20211103_211933502.jpg" width="320" /></a></div><br /><p><br /></p><p> Fitting full-sized baguettes in a domestic oven is tricky, hence these ones will be about half normal size, this recipe makes four.</p><h3 style="text-align: left;">Ingredients</h3><div><ul style="text-align: left;"><li>500g strong white bread flour (plus a little extra for dusting)</li><li>10g salt</li><li>4g instant dry yeast</li><li>350g water</li></ul><div><br /></div></div><h3 style="text-align: left;">Utensils</h3><div><ul style="text-align: left;"><li>Oven</li><li>Scales</li><li>Baking tray (heavier the better) or pizza stone (around 30cm by 30cm)</li><li>Spare baking tray / flat board for delivering loaves to the oven</li><li>Shallow oven-proof dish or tray (only has to hold half a cup of water)</li><li>Sharp knife (for slicing the loaves)</li><li>Two clean tea-towels or equivalent for the bread to prove in</li></ul></div><p><br /></p><h3 style="text-align: left;">Method</h3><h4 style="text-align: left;">Mixing</h4><div><ol style="text-align: left;"><li>Mix all the ingredients together in a large bowl</li><li>Turn the mixture out onto a clean work surface and knead until it becomes a smooth dough</li><li>Form the dough into a ball and return to the lightly floured mixing bowl</li><li>Cover and leave in a warm place for an hour</li><li>Letter-fold the dough and return to the mixing bowl</li><li>Cover and leave in a warm place for another hour</li></ol></div><div><br /></div><h4 style="text-align: left;">Shaping</h4><div><ol style="text-align: left;"><li>Place a baking stone or heavy baking tray in your oven and preheat to 250 degrees Celsius, or as close as you can get</li><li>Turn the dough out onto a lightly floured work surface</li><li>Divide it into four portions of around 200-220g and loosely shape them into balls</li><li>Pat each ball out into a flat oval</li><li>Fold the long edge of the oval into the centre and press down firmly</li><li>Repeat that for for the other long edge</li><li>Fold in half again, crimping the edge well to seal</li><li>Gently roll the dough out to form a baguette shape</li><li>Transfer the dough to a floured tea towel to prove</li><li>Repeat with all portions and cover with another tea towel</li><li>Leave to prove for half an hour</li></ol></div><div><br /></div><h4 style="text-align: left;">Baking</h4><div><ol style="text-align: left;"><li>Place half a cup of boiling water into a shallow container in the bottom of the oven</li><li>Slice each loaf down the middle with three or four cuts, overlapping by one quarter to a third of their length</li><li>Transfer the loaves to the oven</li><li>Turn the oven down to 220 degrees Celsius</li><li>Bake for five minutes then remove the water</li><li>Bake for another 7-10 minutes</li><li>Remove from the oven and leave to cool</li></ol></div><div><br /></div><p><br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7919139771943104410.post-72102248067943598312021-05-12T09:11:00.006+01:002021-05-21T09:31:21.035+01:00Savarin<h3 style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKerW8W8KWuZ8mAjm3xG2sfwtcot6HkXkLmPuEQBqOCFX400PRZLShtzfiR5DI7gu3jHYKmB9c8oOs-tqgqhKjXAXvII9o54Lha_EcWkEtlLSGNR9jisHewdNSWhSzsZAi_JSPjf-fau2S/s4032/IMG_20210508_204544151.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKerW8W8KWuZ8mAjm3xG2sfwtcot6HkXkLmPuEQBqOCFX400PRZLShtzfiR5DI7gu3jHYKmB9c8oOs-tqgqhKjXAXvII9o54Lha_EcWkEtlLSGNR9jisHewdNSWhSzsZAi_JSPjf-fau2S/s320/IMG_20210508_204544151.jpg" width="320" /></a></div><br />Ingredients</h3><h4 style="text-align: left;"><span> </span>For the batter:</h4><div><div><ul></ul></div></div><p></p><ul style="text-align: left;"><li>Strong white flour 225g</li><li>Salt 1 teaspoon</li><li>Dried instant yeast 7g</li><li>Milk 150g</li><li>Caster sugar 2 teaspoons</li><li>Eggs 3</li><li>Butter unsalted 85g</li></ul><h4 style="text-align: left;"><span> For the syrup:</span></h4><div><ul style="text-align: left;"><li><span>Caster sugar 170g</span></li><li><span>Water 210g</span></li><li><span>Rum or other spirit (optional) 5 tablespoons</span></li></ul><h4 style="text-align: left;"><span> For topping (all optional):</span></h4><div><ul style="text-align: left;"><li><span>Glacé cherries, half a dozen</span></li><li>Desiccated coconut, small handful</li><li>Fresh fruit</li><li>Cream</li></ul></div><h3 style="text-align: left;">Utensils</h3></div><div><ul style="text-align: left;"><li>Large mixing bowl</li><li>Sieve</li><li>Wooden spoon for beating</li><li>21cm diameter cake tin (needs to be quite deep, mine's 7cm deep)</li><li>Baking parchment for lining the tin</li><li>Oven</li></ul><h3 style="text-align: left;">Method</h3></div><div>Lightly adapted from Elizabeth David's <a href="https://uk.bookshop.org/books/english-bread-and-yeast-cookery/9780140299748?aid=1961">English Bread and Yeast Cookery</a></div><div><ol style="text-align: left;"><li>Warm the milk to body heat, either in the microwave or on the stove</li><li>Sieve the flour into your large bowl</li><li>Add the yeast, salt and sugar to the bowl</li><li>Rub in the butter, doesn't have to be super fine just enough to break it up into 1cm sized chunks</li><li>Stir in the warm milk</li><li>Add the eggs</li><li>Mix together with a wooden spoon, it doesn't matter if it's still a bit lumpy at this stage</li><li>Cover and leave in a warm place (around 25 degrees Celsius) for around an hour until doubled in volume</li><li>Beat the mixture with a wooden spoon for around five minutes, it should thicken slightly</li><li>Line your tin with baking parchment</li><li>Pour the mixture into the tin, it should be less than half full to allow room for expansion</li><li>Put your oven on to preheat at 180 degrees Celsius</li><li>Cover the tin lightly and place it in the same warm place as before</li><li>When the mixture is 1cm away from the top of the tin it is ready to bake (45min - 1hour)</li><li>Place on a baking tray in the hot oven for 25 minutes</li><li>Whilst the cake is baking boil the sugar and water together for 10-15 minutes until it thickens slightly</li><li>Remove the syrup from the heat and add the alcohol (optional)</li><li>When the cake is baked it should have a pale golden colour all over, you can test the centre is cooked by inserting a skewer in the middle and seeing if it comes out clean</li><li>Leave it to cool for 2-3 minutes</li><li>Turn the cake upside-down onto a large dish or plate</li><li>Pour most of the syrup over the top of the cake and leave for 10-20 minutes to absorb, retain a little syrup and serve alongside as a sauce</li><li>Add your desired toppings and serve</li></ol></div><p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7919139771943104410.post-53105328802595002802021-03-28T17:30:00.000+01:002021-03-28T17:30:04.113+01:00Double-fermented pumpernickel <div class="separator" style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT_swzxR3rK71GPLETciF4wHeWxbSX6F3cUQ3MyW45adV-Ri0tTa_A551dj5ES8hM4QEpRCGYS2azPwWS-VmT8sdWc51On84L_taYshUk-myY7pC3aNIkHBpVNnqe0W81MQ8tbo16bbv2y/s4032/IMG_20210328_140717369_HDR%257E2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT_swzxR3rK71GPLETciF4wHeWxbSX6F3cUQ3MyW45adV-Ri0tTa_A551dj5ES8hM4QEpRCGYS2azPwWS-VmT8sdWc51On84L_taYshUk-myY7pC3aNIkHBpVNnqe0W81MQ8tbo16bbv2y/s320/IMG_20210328_140717369_HDR%257E2.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdMt9e31ZbFru-753Vih0woWdIpo9IscTubZqJ4YWXsM7yAowBIwmBUIAwJcBmtSA3RsRnHoKK29lQFAOFIXz8gE5BE5Vpt4e5-0FGzVfTbe5NgkAz2KoBmkV3uiI2AC-zZTH8PXfBURCm/s4032/IMG_20210328_171520594.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdMt9e31ZbFru-753Vih0woWdIpo9IscTubZqJ4YWXsM7yAowBIwmBUIAwJcBmtSA3RsRnHoKK29lQFAOFIXz8gE5BE5Vpt4e5-0FGzVfTbe5NgkAz2KoBmkV3uiI2AC-zZTH8PXfBURCm/s320/IMG_20210328_171520594.jpg" width="320" /></a></div><br /><br /><br />This recipe is inspired by one from <a href="https://uk.bookshop.org/books/tartine-book-no-3-ancient-modern-classic-whole/9781452114309">Tartine Book No. 3</a> just adapted to suit my sourdough method and with less fermented rye than the original.<br /><h2 style="text-align: left;">Ingredients</h2><div>(Yields two large loaves)</div><table border="1" bordercolor="#888" cellspacing="0" style="border-collapse: collapse; border-color: rgb(136, 136, 136); border-width: 1px;">
<tbody>
<tr>
<td style="width: 60px;"> </td>
<td style="min-width: 60px;">
<b> Ingredient<span> </span></b>
</td>
<td style="min-width: 60px;"><b> Weight (g)</b></td>
<td style="min-width: 60px;"><b> Baker's percentage</b></td>
</tr>
<tr>
<td style="width: 60px;"><b>Levain build</b><br /></td>
<td style="min-width: 60px;"> 50% hydration white flour starter</td>
<td style="min-width: 60px; text-align: right;">150</td>
<td style="min-width: 60px; text-align: right;"></td>
</tr>
<tr>
<td> </td>
<td> Strong white flour</td>
<td style="text-align: right;"> 300</td>
<td style="text-align: right;"></td></tr><tr><td> </td>
<td> Cold tap water</td>
<td style="text-align: right;"> 300</td>
<td style="text-align: right;"></td>
</tr>
<tr>
<td style="width: 60px;"><b>Fermented rye-chops</b><br /></td>
<td style="min-width: 60px;"> Rye chops</td>
<td style="min-width: 60px; text-align: right;">100</td>
<td style="min-width: 60px; text-align: right;"></td>
</tr>
<tr>
<td> </td>
<td> Cold tap water</td>
<td style="text-align: right;"> 200</td>
<td style="text-align: right;"></td></tr>
<tr><td> </td>
<td> Sourdough starter</td>
<td style="text-align: right;"> Dessert spoon</td>
<td style="text-align: right;"></td>
</tr>
<tr>
<td><b>Final dough</b></td>
<td> Strong white flour<span> </span></td>
<td style="text-align: right;"> 400</td>
<td> </td>
</tr>
<tr>
<td> </td>
<td> Wholemeal spelt flour</td>
<td style="text-align: right;"> 300</td>
<td> </td>
</tr>
<tr>
<td> </td>
<td> Tap water 30°C</td>
<td style="text-align: right;"> 365</td>
<td> </td>
</tr>
<tr>
<td> </td>
<td> Salt</td>
<td style="text-align: right;"> 15</td>
<td> </td>
</tr>
<tr>
<td> </td>
<td> Black-strap molasses</td>
<td style="text-align: right;"> 50</td>
<td> </td>
</tr>
<tr>
<td> </td>
<td> Levain</td>
<td style="text-align: right;"> 750</td>
<td> </td>
</tr>
<tr>
<td> <b>Overall formula</b></td>
<td> Strong white bread flour</td>
<td style="text-align: right;"> 800</td>
<td style="text-align: right;"> 73%</td>
</tr>
<tr>
<td> </td>
<td> Wholemeal spelt flour</td>
<td style="text-align: right;"> 300</td>
<td style="text-align: right;"> 27%</td>
</tr>
<tr>
<td> </td>
<td> Water</td>
<td style="text-align: right;"> 715</td>
<td style="text-align: right;"> 65%</td>
</tr>
<tr>
<td> </td>
<td> Salt</td>
<td style="text-align: right;"> 16</td>
<td style="text-align: right;"> 1.5%</td>
</tr>
<tr>
<td> </td>
<td> Fermented rye chops</td>
<td style="text-align: right;"> 200</td>
<td style="text-align: right;"> 18%</td>
</tr>
<tr>
<td> </td>
<td> Black-strap molasses</td>
<td style="text-align: right;"> 50</td>
<td style="text-align: right;"> 5%</td>
</tr>
</tbody>
</table><br /><h2 style="text-align: left;">Method</h2><div>This recipe follows my <a href="http://bakesomeoneelseslawn.blogspot.com/2020/10/sourdough-recipe-for-single-loaf.html">standard sourdough method</a> with a couple of additions - refer to that for more detailed instructions - brief method below:</div><div><ol style="text-align: left;"><li>Add all the ingredients for the levain build to a large bowl and stir until mixed together thoroughly</li><li>Add the ingredients for the fermented rye chops to another smaller bowl and mix thoroughly</li><li>Cover both bowls and leave overnight at room temperature until the surface of the levain mixture is covered in small bubbles. The rye chops should have absorbed most of the water and smell sweet.</li><li>Add all of the remaining ingredients except the fermented rye to the large bowl and bring together</li><li>Knead the dough until it has moderate strength</li><li>Strain any excess water from the rye chops with a sieve</li><li>Lay the dough out on the work-surface and cover with the rye mixture</li><li>Fold the rye into the main dough, and work it until the dough comes back together. In the interim it will be messy and sticky, persevere.</li><li>Form the dough into a ball, cover and leave at 25 degrees Celsius to prove till doubled in size (around 2.5 hours), folding after 50 minutes and 100 minutes.</li><li>Shape the dough into two large loaves and place into floured bannetons or a couche</li><li>Leave to prove again for around two hours at 25 degrees Celsius, meanwhile set the oven (filled with two baking stones if you have them) to preheat to 250 degrees Celsius</li><li>When the loaves are a bit less than doubled in size, slash them and load them into a steamed oven, lowering the temperature to 220 degres Celsius as you do so</li><li>Bake for 10 minutes with steam</li><li>Bake in a dry oven for another 15-20 minutes till the loaves are nicely browned (they will take on a lot of colour due to the molasses) and they sound hollow when tapped on the bottom</li><li>Remove the loaves and leave to cool on a wire rack</li></ol></div><div><br /></div><div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7919139771943104410.post-61621291353214997942021-02-17T09:59:00.008+00:002021-02-24T07:40:07.596+00:00Chelsea Buns<div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgodkolxUAzW3Fu6p0PQ0FGZcyGdmZHBQxZRK8JYtFYkmqbf2tbbR0QpUrzWR9cEtaqdSPYUuv2D-sVR2nkIYsygwFK1vTw9TOPd7R_sr8cL72s48hSKbGwG3MMosvGquERDoUvngOw24h8/s4032/IMG_20210220_142625488%257E2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgodkolxUAzW3Fu6p0PQ0FGZcyGdmZHBQxZRK8JYtFYkmqbf2tbbR0QpUrzWR9cEtaqdSPYUuv2D-sVR2nkIYsygwFK1vTw9TOPd7R_sr8cL72s48hSKbGwG3MMosvGquERDoUvngOw24h8/s320/IMG_20210220_142625488%257E2.jpg" /></a></div><h2 style="text-align: left;">Ingredients</h2><h3 style="text-align: left;">For the dough:</h3><p></p><ul style="text-align: left;"><li>250g milk (or mylk substitute of your choice)</li><li>7g instant yeast</li><li>500g strong white bread flour (plain will do)</li><li>60g butter (salted or unsalted or margarine)</li><li>40g caster sugar (can substitute other sugars)</li><li>10g salt</li><li>2 large eggs (or around 60g of vegetable oil)</li><li>Zest of one lemon</li><li>1 teaspoon of mixed spice</li></ul><p></p><h3 style="text-align: left;">For the filling:</h3><p></p><ul style="text-align: left;"><li>30g butter, slightly softened (or margarine)</li><li>35g soft brown sugar</li><li>200g dried fruit (currants, sultanas, mixed peel, etc.)</li></ul><p></p><h3 style="text-align: left;">For the glaze:</h3><p></p><ul style="text-align: left;"><li>2 tablespoons caster sugar</li><li>1 tablespoon milk (or mylk)</li><li>2 tablespoons demerara sugar</li></ul><h3 style="text-align: left;">Optional Extras:</h3><div><ul style="text-align: left;"><li>Sugar for icing</li><li>Your favourite tipple for soaking the fruit</li></ul></div><div><br /></div><h2 style="text-align: left;">Utensils</h2><ul style="text-align: left;"><li>Oven</li><li>Large mixing bowl</li><li>Rolling pin (optional)</li><li>Baking tray (around 27cm by 27cm or equivalent)</li><li>Dental floss, for cutting the rolls (optional)</li></ul><p></p><p><br /></p><h2 style="text-align: left;">Method</h2><p>This recipe is based upon Felicity Cloake's <a href="https://www.theguardian.com/lifeandstyle/wordofmouth/2015/apr/16/how-to-make-perfect-chelsea-buns-recipe">how to make the perfect chelsea buns</a>, combined with Richard Bertinet's pain Viennois dough, with a few tweaks such as more fruit for the filling. </p><p></p><ol style="text-align: left;"><li>Heat the milk to just below boiling, then set aside to cool</li><li>Add all of the other dough ingredients into a large mixing bowl</li><li>Rub in the butter</li><li>Once the milk has cooled to body-heat add it to the dough</li><li>Mix in the milk until you have a sticky dough</li><li>Turn out the dough onto an <b>un-floured</b> work surface</li><li>Knead the dough until it is smooth and elastic</li><li>Cover and put in a warm place (25 degrees Celsius)</li><li>Leave for around an hour until doubled in size</li><li>Roll out the dough into a 25x35cm rectangle, with the longest edge facing you</li><li>Spread the butter across the surface</li><li>Scatter the sugar and fruit across the buttered dough</li><li>Tightly roll the dough away from you and seal the seam underneath</li><li>Grease your baking tin, or line with baking parchment</li><li>Slice your dough into even sized buns using either a sharp knife or your dental floss</li><li>If using a 27x27cm tray you should aim for nine buns</li><li>Place the buns in the tray cut side up</li><li>The buns should be around 1cm apart to allow for expansion</li><li>Put your oven on to preheat to 180 degrees Celsius</li><li>Cover your buns and put in a warm place (25 degrees Celsius) to prove for up to an hour</li><li>When ready to bake the buns should have expanded such that they are touching</li><li>Bake for 20-25 minutes</li><li>If the buns are over-browning or the exposed fruit is catching you may need to loosely cover them with tin foil</li><li>Just before the buns are baked, warm the milk and caster sugar in a pan to make a thin glaze</li><li>As soon as the buns are out of the oven, brush with the glaze</li><li>Scatter the buns with the demerara sugar</li><li>Allow to cool slightly before serving</li></ol><p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7919139771943104410.post-19976552130543965752020-11-16T17:51:00.018+00:002020-12-16T12:41:53.448+00:00Lussekatter<p style="text-align: left;">For more on the history of these buns see <a href="https://bake-street.com/en/lussekatter-st-lucia-buns/">here</a>.</p><h2 style="text-align: left;">Ingredients</h2><div>Makes 16 pieces</div><div><br /></div><div>
<table border="1" bordercolor="#888" cellspacing="0" style="border-collapse: collapse; border-color: rgb(136, 136, 136); border-width: 1px;">
<tbody>
<tr>
<td style="min-width: 60px;"><b>Ingredient</b></td>
<td style="min-width: 60px;"><b> Weight (g)</b></td>
</tr>
<tr>
<td style="min-width: 60px;">Strong white bread flour (plain or gluten-free will do)</td>
<td style="min-width: 60px; text-align: right;">500</td>
</tr>
<tr>
<td>Milk / mylk</td>
<td style="text-align: right;"> 250</td>
</tr>
<tr>
<td>Butter / margarine</td>
<td style="text-align: right;"> 60</td>
</tr>
<tr>
<td>Caster sugar</td>
<td style="text-align: right;"> 40</td>
</tr>
<tr>
<td>Instant yeast</td>
<td style="text-align: right;"> 7</td>
</tr>
<tr>
<td>Salt</td>
<td style="text-align: right;"> 10</td>
</tr>
<tr>
<td>Saffron</td>
<td style="text-align: right;"> 0.5g (or 1 teaspoon)</td>
</tr>
<tr>
<td>Cardamon (optional)</td>
<td style="text-align: right;"> 1 teaspoon (or 6 pods)</td>
</tr>
<tr>
<td>Raisins / currants</td>
<td style="text-align: right;"> A handful (or 32 to be precise)</td>
</tr>
<tr>
<td>Eggs<br /></td>
<td style="text-align: right;"> 2 large (or 60g of vegetable oil) plus extra for glazing</td></tr></tbody></table></div><h2 style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS_u2W-7FPCx0STXagg-RvRQVHyoJorWCE2RCqU2rKijAwvqT5VN3ECxU2q4tw_ijhOCsljnGGQBbcTw7EB4JV1J-xq7f4VaqGJk30vYM5rCaSU_60VIfjXBvleJHacj4v_BLz6QMlCJZP/s4032/IMG_20201111_202348793.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS_u2W-7FPCx0STXagg-RvRQVHyoJorWCE2RCqU2rKijAwvqT5VN3ECxU2q4tw_ijhOCsljnGGQBbcTw7EB4JV1J-xq7f4VaqGJk30vYM5rCaSU_60VIfjXBvleJHacj4v_BLz6QMlCJZP/s320/IMG_20201111_202348793.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"></div></h2><h2>Method</h2><div><ul style="text-align: left;"><li>Melt the butter in a small saucepan add the milk and bring to just below boiling</li><li>Take off the heat and add the saffron, you can grind it if you like to give a more intense flavour and colour</li><li>Add the flour, sugar, yeast, salt, eggs and optional cardamon to a large mixing bowl</li><li>Once the milk mixture has cooled to body heat, add it to the mixing bowl</li><li>Bring together then knead until smooth and elastic</li><li>Cover the bowl and leave it in a warm place (25 degrees Celsius) for around an hour till doubled in size</li><li>Optionally soak a handful of raisins in some spirit</li><li>Put the oven on to preheat to 180 degrees Celsius</li><li>Line two baking trays with parchment (or simply grease them)</li><li>Divide the dough into 60g pieces</li><li>Roll into sausages about 30cm long</li><li>Coil into S-shapes and place on baking tray</li><li>Push raisins deeply into the dough</li><li>Leave to rise for around ten minutes till slightly puffy</li><li>Brush with egg</li><li>Bake for 12-15 minutes till golden</li><li>Leave to cool on a wire rack under a tea-towel to stop them drying out</li></ul></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7919139771943104410.post-80281892472510881742020-10-27T09:09:00.003+00:002020-10-27T18:08:37.076+00:00Sourdough Recipe for a Single Loaf
<h3 style="text-align: left;">Ingredients</h3>
<table border="1" bordercolor="#888" cellspacing="0" style="border-collapse: collapse; border-color: rgb(136, 136, 136); border-width: 1px;">
<tbody>
<tr>
<td style="width: 60px;"> </td>
<td style="min-width: 60px;">
<b> Ingredient<span> </span></b>
</td>
<td style="min-width: 60px;"><b> Weight (g)</b></td>
<td style="min-width: 60px;"><b> Baker's percentage</b></td>
</tr>
<tr>
<td style="width: 60px;"><b>Levain build</b><br></td>
<td style="min-width: 60px;"> 100% hydration starter</td>
<td style="min-width: 60px; text-align: right;">100</td>
<td style="min-width: 60px; text-align: right;"></td>
</tr>
<tr>
<td> </td>
<td> Strong white flour</td>
<td style="text-align: right;"> 150</td>
<td style="text-align: right;"></td></tr><tr><td> </td>
<td> Cold tap water</td>
<td style="text-align: right;"> 150</td>
<td style="text-align: right;"></td></tr><tr><td><b>Final dough</b></td>
<td> Strong white flour<span> </span></td>
<td style="text-align: right;"> 350</td>
<td> </td>
</tr>
<tr>
<td> </td>
<td> Tap water 30°C</td>
<td style="text-align: right;"> 150</td>
<td> </td>
</tr>
<tr>
<td> </td>
<td> Salt</td>
<td style="text-align: right;"> 10</td>
<td> </td>
</tr>
<tr>
<td> </td>
<td> Levain</td>
<td style="text-align: right;"> 400</td>
<td> </td>
</tr>
<tr>
<td> <b>Overall formula</b></td>
<td> Strong white bread flour</td>
<td style="text-align: right;"> 550</td>
<td style="text-align: right;"> 100%</td>
</tr>
<tr>
<td> </td>
<td> Water</td>
<td style="text-align: right;"> 350</td>
<td style="text-align: right;"> 64%</td>
</tr>
<tr>
<td> </td>
<td> Salt</td>
<td style="text-align: right;"> 10</td>
<td style="text-align: right;"> 2%</td>
</tr>
</tbody>
</table><br><div><br></div><div>
This is a version of my standard sourdough recipe, but scaled to only make a
single large loaf. The method is the same, only the quantities are different,
with a slight adjustment to the amount of starter included to reflect how I
normally make it these days.
<div>
<br>
<h3 style="text-align: left;">Levain build</h3>
</div>
<div>
The<b>
<i><u>night before</u></i></b>
you plan to bake, mix 100g of starter with 150g bread flour and 150g cold tap
water in a large bowl. Cover and leave at room temperature for 10-12 hours.
</div>
<div><br></div>
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<tr>
<td style="text-align: center;">
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</td>
</tr>
<tr>
<td class="tr-caption" style="text-align: center;">
Flour, water and starter<br>
</td>
</tr>
</tbody>
</table>
<br>
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<tbody>
<tr>
<td style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha2i2EBMXYJM-mOIvHzSar3-Vf5K4zuNBcGCy_sT0Ux5G9cFxe4QefzKdR2i784MzDVwX4iijMeg4mXo4r1YzoP29kpKx9-kThoCYu9KVA-87f2vaPXDPiW1b6bPRES8U4x5T681DfLwlI/s4032/IMG_20201026_085245982.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="4032" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha2i2EBMXYJM-mOIvHzSar3-Vf5K4zuNBcGCy_sT0Ux5G9cFxe4QefzKdR2i784MzDVwX4iijMeg4mXo4r1YzoP29kpKx9-kThoCYu9KVA-87f2vaPXDPiW1b6bPRES8U4x5T681DfLwlI/s320/IMG_20201026_085245982.jpg" width="320"></a>
</td>
</tr>
<tr>
<td class="tr-caption" style="text-align: center;">
Mix all the ingredients together
</td>
</tr>
</tbody>
</table>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPEmhVSo7kxB7keqg1jp-ZC6cHeU_TkVX6oCssuddGygjLUJYXoxGFXQRRRvJ15AKVXTvEkHROXHLumWGt6VZQnai8TCTNwfrSs6SEJMYvG_uJFXCLrfOmUBF4j4B-j8fHlAqiwemXxMeL/s4032/IMG_20201026_085328559.jpg" style="margin-left: 1em; margin-right: 1em;"><br><img border="0" data-original-height="3024" data-original-width="4032" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPEmhVSo7kxB7keqg1jp-ZC6cHeU_TkVX6oCssuddGygjLUJYXoxGFXQRRRvJ15AKVXTvEkHROXHLumWGt6VZQnai8TCTNwfrSs6SEJMYvG_uJFXCLrfOmUBF4j4B-j8fHlAqiwemXxMeL/s320/IMG_20201026_085328559.jpg" width="320"></a>
</div>
<div class="separator" style="clear: both; text-align: center;">
Cover and leave for 10-12 hours
</div>
<h3 style="clear: both; text-align: left;">Mixing the main dough</h3>
<div>
The following day your mixture should be nice and bubbly, if not then there's
no point in proceeding as your bread won't rise. Maybe it's too cold or
your starter just isn't very active, put it somewhere warmer (up to 25 degrees
Celsius) and leave it for longer till it does get bubbly.
</div>
<div>
Once it is all bubbly add 350g of strong bread flour, 150g of water at around
30 degrees Celsius and 10g of salt. Mix it all together until there are no dry
bits then turn it out onto your <b>un-floured</b> work surface and knead until smooth
and elastic. Form into a ball and return to your lightly floured bowl. Cover
the bowl and place it in a warm place (around 25 degrees Celsius) until
doubled in size. This doubling could take anywhere between 2.5 and 4 hours.
Whilst it's rising give the dough two letter folds, one every 50 minutes or
so.
</div><div><br></div>
<div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4SLzaDfc1OhqR44HsnajnMN6cELQViiMjfgi5pQDr_4NH_1YHEieY3wLRSmPbtvgZ1YDLkJDptLIzpqGblR0CYkDIFhbXGyoEDx_VXn_6mXj-TKt2Llxt1Z8mU28jAMK-7_nAix9IBLOd/s1600/1603749732866843-0.png" style="margin-left: auto; margin-right: auto;" width="400"></td></tr><tr><td class="tr-caption" style="text-align: center;">Add flour water and salt to the levain<br></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4SLzaDfc1OhqR44HsnajnMN6cELQViiMjfgi5pQDr_4NH_1YHEieY3wLRSmPbtvgZ1YDLkJDptLIzpqGblR0CYkDIFhbXGyoEDx_VXn_6mXj-TKt2Llxt1Z8mU28jAMK-7_nAix9IBLOd/s1600/1603749732866843-0.png" style="margin-left: 1em; margin-right: 1em;">
</a>
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjZvj-gC4c1DGAZBu3K2DB46VTrmJdCkRnKRCZzTIHNPyU6V0urggFnUq8haRdQ8B46aegnb7XPYFzP2-ZFFrabTSe3Q35jr-jwnL95-KHhU41FiPE6QI6fXQ-r87d5-lJhtkUciyJHWiZ/s1600/1603749728863936-1.png" style="margin-left: auto; margin-right: auto;" width="400"></td></tr><tr><td class="tr-caption" style="text-align: center;">After kneading, form into a ball and return to the lightly floured bowl<br><br></td></tr></tbody></table></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikN6xJA4Kobb-_GWeBFZ-3Y6kdtTZZlPR_XQBImS6a6TjgmUHBdVrKH2Pglj84GbJecPOSZUYQrjjivPsy-kjf8gsxqbxCKCYHBqt_7aDPkGiC6xfImGbvgYX-OKvV1KUHfI2qtoeX0O3_/s4032/IMG_20201026_085328559.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="4032" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikN6xJA4Kobb-_GWeBFZ-3Y6kdtTZZlPR_XQBImS6a6TjgmUHBdVrKH2Pglj84GbJecPOSZUYQrjjivPsy-kjf8gsxqbxCKCYHBqt_7aDPkGiC6xfImGbvgYX-OKvV1KUHfI2qtoeX0O3_/s320/IMG_20201026_085328559.jpg" width="320"></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Cover and leave to prove in a warm place for 2.5 to 4 hours until doubled in volume. <br>Letter-fold twice during this time<br><br></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhipFMNkCAlU2zCB6RCiFxhjbtCgrbmC04Cf4Iz-8a7uYFUaNUccVxh2FdTEFCpe9C9zhvVSP_h3gYEDOsWEgvXKGVmHqS3HRdM2VtvDCq2tnnKPeF6efW8c9FRtavvWgHzbqXYPyWY00oS/s4032/IMG_20201026_222146758.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhipFMNkCAlU2zCB6RCiFxhjbtCgrbmC04Cf4Iz-8a7uYFUaNUccVxh2FdTEFCpe9C9zhvVSP_h3gYEDOsWEgvXKGVmHqS3HRdM2VtvDCq2tnnKPeF6efW8c9FRtavvWgHzbqXYPyWY00oS/s320/IMG_20201026_222146758.jpg" style="margin-left: auto; margin-right: auto;" width="320"></td></tr><tr><td class="tr-caption" style="text-align: center;">Form into a ball and put down to prove (upside-down) in a well-floured bowl.<br>Leave covered in a warm place for another 2.5 to 4 hours<br><br><b><u><i>About an hour before your dough is finished proving pre-heat your oven to 250 degrees Celsius</i></u></b></td></tr></tbody></table><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhipFMNkCAlU2zCB6RCiFxhjbtCgrbmC04Cf4Iz-8a7uYFUaNUccVxh2FdTEFCpe9C9zhvVSP_h3gYEDOsWEgvXKGVmHqS3HRdM2VtvDCq2tnnKPeF6efW8c9FRtavvWgHzbqXYPyWY00oS/s4032/IMG_20201026_222146758.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div><br><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisHrVdUW8rZqxKGhyoVUwe9KmDFEroi7-NknrTLKM2VLtvBXamya1ElYvJTx3WG8l74Kv4mfxo8rjnYgLr9brIH7l06NOn2yEyiV2X-nPoqx7_8SYu0WNa3aRJ2d4MCp-pfaFwoyvyT-_M/s4032/IMG_20201027_071730692.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="4032" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisHrVdUW8rZqxKGhyoVUwe9KmDFEroi7-NknrTLKM2VLtvBXamya1ElYvJTx3WG8l74Kv4mfxo8rjnYgLr9brIH7l06NOn2yEyiV2X-nPoqx7_8SYu0WNa3aRJ2d4MCp-pfaFwoyvyT-_M/s320/IMG_20201027_071730692.jpg" width="320"></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Wait till slightly less than doubled<br><br></td></tr></tbody></table></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqIGzfoNVjDBQZ_QPCoPc5H2g-Ufc04_g46ueziEGEDPv_7FDP_xvxn0kgmSPMRDI8g2zRt8xsUO6OQDKvvn1kEPPsrqwMfyAfzJ6WIX0AiKh4Rk1jaYhEXUF9VHV_o7Y56AzjTwZM-Log/s4032/IMG_20201027_081317948.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="4032" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqIGzfoNVjDBQZ_QPCoPc5H2g-Ufc04_g46ueziEGEDPv_7FDP_xvxn0kgmSPMRDI8g2zRt8xsUO6OQDKvvn1kEPPsrqwMfyAfzJ6WIX0AiKh4Rk1jaYhEXUF9VHV_o7Y56AzjTwZM-Log/s320/IMG_20201027_081317948.jpg" width="320"></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Turn out onto a floured baking tray.<br>Slice a pattern in the top using a sharp knife<br><br></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAn1VC_r9npdzJpqwfvSSpQ5a4XUj5B-zb5LeYDQDFFZS57jgldPumROGzriA8OWVCYR0OH55IAgeYKcsGF2GN-AFh7_aIPGt2cw-fG5uKHcjkfR-_uOwJdGn8LHwmK5RcZ6RjEmOL86TK/s4032/IMG_20201027_083609909.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="4032" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAn1VC_r9npdzJpqwfvSSpQ5a4XUj5B-zb5LeYDQDFFZS57jgldPumROGzriA8OWVCYR0OH55IAgeYKcsGF2GN-AFh7_aIPGt2cw-fG5uKHcjkfR-_uOwJdGn8LHwmK5RcZ6RjEmOL86TK/s320/IMG_20201027_083609909.jpg" width="320"></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Bake at 250 degrees Celsius, with steam for ten minutes.<br>Reduce to 220 degrees and bake for another 10-25 minutes.<br>When done the base should sound hollow when tapped.<br>Cool on a wire rack.<br><br><div class="separator" style="clear: both; text-align: center;">
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</a>
</div><br></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br><br></div><br><div class="separator" style="clear: both; text-align: center;"><br></div>
<div><br></div>
<div><br></div>
<div><br></div>
<br>
<div><br></div>
</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7919139771943104410.post-20198606468000992782020-06-19T15:35:00.004+01:002020-06-19T16:02:38.583+01:00Sourdough foibles<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga49Q3Vc73GGgyLNyQc3mAb8FCbLJTVVLSzsuwkmQ-SQwQ1ohLhtcvL7XHVDD-UDgWbLRrOCWr_mPmE2sO8k4B7aHYeIfJ1KJJICcsFQdtG2J0knssvY1QuRv12LXe_8NFUo701YKK8whZ/s1600/IMG_20200616_120012669.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga49Q3Vc73GGgyLNyQc3mAb8FCbLJTVVLSzsuwkmQ-SQwQ1ohLhtcvL7XHVDD-UDgWbLRrOCWr_mPmE2sO8k4B7aHYeIfJ1KJJICcsFQdtG2J0knssvY1QuRv12LXe_8NFUo701YKK8whZ/w512-h384/IMG_20200616_120012669.jpg" width="512" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">60% hydration</td></tr>
</tbody></table>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicyp-HbVYu4MlKkJLp6uU_TswQyU5l2Fa6_SgbFVPG-mL-Nbw_zTkOZac-YwAQbxGnOZXE2kE3YJIEyBy4XEaCuoUCIphZ0g0jMXfkvw00ZKMtjbnnouLty3-5hzvdBzv7bfpO1IWjdFDL/s1600/IMG_20200616_174241355.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicyp-HbVYu4MlKkJLp6uU_TswQyU5l2Fa6_SgbFVPG-mL-Nbw_zTkOZac-YwAQbxGnOZXE2kE3YJIEyBy4XEaCuoUCIphZ0g0jMXfkvw00ZKMtjbnnouLty3-5hzvdBzv7bfpO1IWjdFDL/w512-h384/IMG_20200616_174241355.jpg" width="512" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">60% hydration crumb</td></tr>
</tbody></table><br />
For a while I've had a <a href="http://bakesomeoneelseslawn.blogspot.com/2012/05/not-wheat-but-bread.html">standard sourdough recipe</a> that's been pretty reliable that I can bake with a flexible schedule without having to think about it too much. With the flour availability issues of late, and having more time to bake, I bought a sixteen kilogram bag of <i>Finest Bakers White No.1 Flour</i> from the renown <a href="https://www.shipton-mill.com/">Shipton Mill</a>. I thought I'd try out the flour with my trusted recipe which has a hydration of about 65%, so nothing too crazy. The results were disappointing, the dough turning out much slacker, more extensible with less strength, and hence harder to shape, and the final loaf was a bit flat. The dough also seemed to ferment much faster than usual but temperatures were unusually high (the ambient temperature was around 20 degrees Celsius during the levain build).<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJF-dIZ-zwNiJDxNuD-nIgDIjFne1Jst1oEUqGKQhp6XHglxKDBqUFrfiKOrr_iThbyLXkjJ-hN2oWKImzOuFq1-SNJKZqgudsbmBN-zRQoq3b_cuZaLgQ6_wrjtSu0jx8OpXJLFiabv2r/s1600/IMG_20200606_182832613.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJF-dIZ-zwNiJDxNuD-nIgDIjFne1Jst1oEUqGKQhp6XHglxKDBqUFrfiKOrr_iThbyLXkjJ-hN2oWKImzOuFq1-SNJKZqgudsbmBN-zRQoq3b_cuZaLgQ6_wrjtSu0jx8OpXJLFiabv2r/w384-h512/IMG_20200606_182832613.jpg" width="384" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">65% hydration, boule on the right is a bit flat</td></tr>
</tbody></table><br />
It felt like the dough was generally a bit too wet, which I found surprising, but I thought I'd try reducing the hydration as low as 60% to see what happened. The results were interesting and I was much happier with them than the original recipe. Here's the amended recipe:<br />
<h2 style="text-align: left;"><br />Ingredients</h2>
Makes two large loaves.<div><table><tbody>
</tbody></table>
10% pre-fermented flour<br />
<table border="1" bordercolor="#888" cellspacing="0" style="border-collapse: collapse; border-color: rgb(136, 136, 136); border-width: 1px;"><tbody><tr><td style="width: 60px;"> </td><td style="min-width: 60px;"><b> Ingredient<span> </span></b></td><td style="min-width: 60px;"><b> Weight (g)</b></td><td style="min-width: 60px;"><b> Baker's percentage</b></td></tr><tr><td style="width: 60px;"><b>Levain build</b><br /></td><td style="min-width: 60px;"> 100% hydration rye starter</td><td style="min-width: 60px; text-align: right;"> 200</td><td style="min-width: 60px; text-align: right;"> 66%</td></tr><tr><td> </td><td> Strong white flour</td><td style="text-align: right;"> 300</td><td style="text-align: right;"> 100%</td></tr><tr><td> </td><td> Cold tap water</td><td style="text-align: right;"> 300</td><td style="text-align: right;"> 100%</td></tr><tr><td><b>Final dough</b></td><td> Strong white flour<span> </span></td><td style="text-align: right;"> 700</td><td> </td></tr><tr><td> </td><td> Tap water 30°C</td><td style="text-align: right;"> 250</td><td> </td></tr><tr><td> </td><td> Salt</td><td style="text-align: right;"> 17</td><td> </td></tr><tr><td> </td><td> Levain</td><td style="text-align: right;"> 800</td><td> </td></tr><tr><td> <b>Overall formula</b></td><td> Strong white bread flour</td><td style="text-align: right;"> 1000</td><td style="text-align: right;"> 90%</td></tr><tr><td> </td><td> Whole rye flour (from starter)</td><td style="text-align: right;"> 100 </td><td style="text-align: right;"> 10%</td></tr><tr><td> </td><td> Water</td><td style="text-align: right;"> 650</td><td style="text-align: right;"> 60%</td></tr><tr><td> </td><td> Salt</td><td style="text-align: right;"> 17</td><td style="text-align: right;"> 1.5%</td></tr></tbody></table><br /><h2 style="text-align: left;">Method</h2><div><ul style="text-align: left;"><li>To build the levain, in a large bowl, mix together the starter, flour and water until evenly incorporated</li><li>Cover the bowl and leave to rest for around eight and a half hours at about 22°C</li><li>Add the fresh flour, water and salt to the levain build and mix together till there are no pockets of dry flour</li><li>Knead until the dough is smooth and elastic</li><li>Form into a ball, return the dough to its lightly-floured bowl and cover</li><li>Leave to prove for 45 minutes at 25°C</li><li>Letter-fold the dough, return it to the bowl and cover it</li><li>Leave to prove for another 45 minutes at 25°C</li><li>Turn the dough out onto a lightly-floured work-surface and divide it in two</li><li>Pre-shape the two portions of dough into balls and leave to rest on the bench (covered) for around 15 minutes</li><li>Shape the loaves as batards using the <a href="https://www.instagram.com/p/BOKllNXBhEi/">cinching</a> method</li><li>Leave them to prove in oval bannetons for an hour and a half at 23°C</li><li>Cut them with a razor blade, on a slight curve to one side of the loaf, and bake them on a stone in a fan-oven pre-heated to 250°C with some boiling water on tray at the bottom of the oven</li><li>After loading the loaves into the oven, lower the temperature to 220°C to prevent scorching</li><li>After 10 minutes remove the water-tray and rotate the loaves in the oven to given an even colour</li><li>Bake them for a further 15 minutes, remove them from the oven and leave them to cool on a wire rack</li></ul><div><br /></div><h2 style="text-align: left;">Things to note</h2></div><div>I've never had this sourdough recipe prove so rapidly, I think it must be a combination of the flour the warm weather and my starter that made it behave that way. Also I was surprised that such dry dough yielded good results, but don't expect the same to hold true for you as every flour is different. The biggest lesson for me was that you can't just follow the timings or even ratios for a known recipe, something as simple as changing flour brand can make a big difference. I wouldn't have ended up at this point without methodically working through a couple of failed attempts at higher hydrations.</div><div><br /></div><div><b>N.B. </b>if you want more detail on the techniques involved in the method, they're more fully described in the original <a href="http://bakesomeoneelseslawn.blogspot.com/2012/05/not-wheat-but-bread.html">standard sourdough recipe</a></div>
<br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7919139771943104410.post-27562661881425868572020-06-07T09:19:00.001+01:002020-06-07T09:19:55.293+01:00Yeasted white dough<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZyCzj1mJJADdaX2cHqDpQ8tNF9jvXGrVrRxFteHlnJKOMk2pk_WkpboakTpJseqpQvy6OVLjDZPafpHxQMmYxQPA7ge4hLehGS2qJnMbCNQ6eaRolZT9MbVKNmwxhMrVCwdRW-4LFg_nU/s1600/IMG_20200604_165751726.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZyCzj1mJJADdaX2cHqDpQ8tNF9jvXGrVrRxFteHlnJKOMk2pk_WkpboakTpJseqpQvy6OVLjDZPafpHxQMmYxQPA7ge4hLehGS2qJnMbCNQ6eaRolZT9MbVKNmwxhMrVCwdRW-4LFg_nU/s320/IMG_20200604_165751726.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Batard and boule</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0lr2ZKe2PB_MNE1FhfeU1PCgPP0NRSsuX0Sw8JSbZ8vhm1JgFbVZzPNWQawBtMZzvioLzeW1xF9ygDkmBq5WYXGnQemmrO2Yn58bVJapN5-4l9Z2qMui5OmEdstcHZ3pmCugGlXnCpyjc/s1600/IMG_20200605_070906254.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0lr2ZKe2PB_MNE1FhfeU1PCgPP0NRSsuX0Sw8JSbZ8vhm1JgFbVZzPNWQawBtMZzvioLzeW1xF9ygDkmBq5WYXGnQemmrO2Yn58bVJapN5-4l9Z2qMui5OmEdstcHZ3pmCugGlXnCpyjc/s320/IMG_20200605_070906254.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crumb</td></tr>
</tbody></table>
<h2 style="clear: both; text-align: left;">
Ingredients</h2>
<div>
Makes two large loaves:</div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<ul>
<li>1000g strong white bread flour</li>
<li>700g water 30 degrees Celsius</li>
<li>20g salt</li>
<li>4g dried active yeast</li>
</ul>
<h2>
Method</h2>
<div>
<ul>
<li>Add all the ingredients into a large bowl and mix together until they are incorporated</li>
<li>Knead the dough until it becomes smooth and elastic</li>
<li>Shape it into a ball and place it back into the bowl (lightly floured)</li>
<li>Leave to prove for 5 hours at around 25 degrees Celsius</li>
<li>Letter-fold the dough every 45 minutes for the first 2'15" (see <a href="http://bakesomeoneelseslawn.blogspot.com/2012/05/not-wheat-but-bread.html">here</a> for description of folding)</li>
<li>Gently turn the dough out onto a lightly-floured work surface</li>
<li>Divide it in two and lightly shape into balls</li>
<li>Leave covered for a few minutes for it to relax whilst you flour your couche or bread basket</li>
<li>Shape into <a href="https://www.instagram.com/p/BE1WlCHBGxQ/?utm_source=ig_web_copy_link">boules</a> or <a href="https://www.instagram.com/p/BOKllNXBhEi/?utm_source=ig_web_copy_link">batards</a> and place into your floured baskets / couche</li>
<li>Preheat your oven, containing your Dutch-ovens, to 250 degrees Celsius</li>
<li><b>Be super careful </b>- it's very easy to give yourself a nasty burn. Clear plenty of space, place oven mitts on top of hot items to remind yourself and don't get distracted</li>
<li>Leave your loaves to prove for between one hour and one hour fifteen minutes at 25 degrees Celsius</li>
<li>Turn your loaves out onto a floured surface and cut a pattern in the top with a sharp knife</li>
<li>Gently transfer your proven loaves to your Dutch-ovens and bake for 30 minutes covered, and another 5-10 minutes uncovered to brown them off</li>
<li>Leave to cool</li>
</ul>
<br />
<br /></div>
<div>
<br /></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7919139771943104410.post-58190917805874308262020-05-25T09:58:00.000+01:002020-05-26T16:00:54.135+01:00Rum-soaked prune and cardamon bread<div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEies-EOaBvOY-Q0OSsNsg3NAs5zL_AsU3StRYOzwth4kKd3S7PFPwMxpcw3O7ukJYyfGG7JvkiIQX2OZZEsgXQzHz82sRop8apJTG0GixrA5-34uO4LxQ1KcOii16fH0-ZpQeF_TljqYJ1p/s1600/IMG_20200525_094543412.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEies-EOaBvOY-Q0OSsNsg3NAs5zL_AsU3StRYOzwth4kKd3S7PFPwMxpcw3O7ukJYyfGG7JvkiIQX2OZZEsgXQzHz82sRop8apJTG0GixrA5-34uO4LxQ1KcOii16fH0-ZpQeF_TljqYJ1p/s320/IMG_20200525_094543412.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Finished article</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI7BGYofqNUdFM6wQE24Ihrvsg983xU4bugmN6No70SZrty4EGLYAVTesdoz3A7upGUwToGbq2BIHfHkybwy9dTphXfrYw-99pDZFqrt1PpkrowN6-b22DiHgS81xOtabVh71w2zhI8ZUX/s1600/IMG_20200526_124341514.jpg" imageanchor="1" style="font-size: 12.8px; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI7BGYofqNUdFM6wQE24Ihrvsg983xU4bugmN6No70SZrty4EGLYAVTesdoz3A7upGUwToGbq2BIHfHkybwy9dTphXfrYw-99pDZFqrt1PpkrowN6-b22DiHgS81xOtabVh71w2zhI8ZUX/s320/IMG_20200526_124341514.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crumb</td></tr>
</tbody></table>
<br /></div>
<div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_rzBtuHYp1XqeUUj1Uu1YrC6daN2uo0HsfaaRI8jE08mWs4RnFfD8to9j-uYyukBuUVP2W89R2ZKKNnD90mNvtNO9-sQSZq7x2LuHhVQ_S15ZvRO8fEH4sPdO56Om1R_kX9_ErCYAiPIt/s1600/1590402750097632-0.png" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After the first prove</td></tr>
</tbody></table>
</div>
<div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicOIouuz8DHdZfQLRvOpKE_HsRuKClOtNyTX5gMI98SGfCdprHDdnRtzX7NcauGd4lVZkY70f2rxa6jCv5szxGrRUfwgbYdX91TZit7jPwOL7-PsIpAWUaMG83pEITaR2WgwtufpX8mkeT/s1600/1590402747135855-1.png" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div class="separator" style="clear: both; text-align: center;">
<span style="font-size: 12.8px;">Dividing</span></div>
</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicOIouuz8DHdZfQLRvOpKE_HsRuKClOtNyTX5gMI98SGfCdprHDdnRtzX7NcauGd4lVZkY70f2rxa6jCv5szxGrRUfwgbYdX91TZit7jPwOL7-PsIpAWUaMG83pEITaR2WgwtufpX8mkeT/s1600/1590402747135855-1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;">
</a></div>
</div>
<div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifV4Bf55xTM-3QrHCAaLBEVhynidVHjzk3Dg1jDSA4qaF-jQSZvABoX9uuMsmZh-DLVkf7OEWM0CpbCrVIMjC6v38FnDR80FdtdnrBB6-k7vtFVZPfRkDgs12Ezw8Q-n5DXYfkucZosuZv/s1600/1590402743363453-2.png" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shaping</td></tr>
</tbody></table>
</div>
<div>
<br /></div>
This recipe is a combination of the one from Richard Bertinet's book <a href="https://isbnsearch.org/isbn/9781856267625">Dough</a> and the method from Ken Forkish's <a href="https://isbnsearch.org/isbn/9781607742739">Flour Water Salt Yeast</a>.<br />
<div>
<br /></div>
<div>
Makes 2 large loaves.</div>
<div>
<br /></div>
<div>
<b><u>Ingredients</u></b></div>
<div>
<ul style="text-align: left;">
<li>400g strong wholewheat flour</li>
<li>600g strong white bread flour</li>
<li>800g water at around 30 degrees Celsius</li>
<li>20g salt</li>
<li>4g instant dried yeast</li>
<li>200g rum-soaked prunes</li>
<li>1/2 teaspoon of fresh-ground cardamon</li>
</ul>
<div>
<b><u>Method</u></b></div>
</div>
<div>
<ul style="text-align: left;">
<li>Soak the prunes overnight in a dark rum.</li>
<li>Put the prunes and cardamon to one side, and mix the remaining ingredients together till roughly combined (around 3 minutes on the slowest speed if using a mixer).</li>
<li>Increase the speed on your mixer to the second slowest setting and mix for another 6 minutes. The dough will still be quite wet and loose, but will have some discernible strength.</li>
<li>Add the cardamon and prunes, but don't take too much liquid across with the fruit, and mix on the slowest speed until just distributed throughout the dough.</li>
<li>Form the dough into a ball and place in a lightly-floured, covered bowl to prove.</li>
<li>Prove for five hours at 25 degrees Celsius, giving it four folds, one every 45 minutes, to improve the dough strength.</li>
<li>Divide and shape the dough into two balls.</li>
<li>Place in well-floured proving baskets, cover and refrigerate overnight.</li>
<li>In the morning preheat a Dutch-oven to 250 degrees Celsius for a good hour.</li>
<li><b>TAKING GREAT CARE NOT TO BURN YOURSELF </b>bake the loaves sequentially straight from the fridge, cutting your desired pattern in the top.</li>
<li>Bake covered for 30 minutes, take the lid off and bake for around another 10 minutes to colour the loaf.</li>
<li>Leave on a wire rack to cool.</li>
</ul>
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7919139771943104410.post-1947869448413727342020-02-25T09:08:00.001+00:002020-02-25T09:08:17.366+00:00Sesame and sunflower seed loaf recipe<div class="MsoNormal" style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">
<span style="font-size: 14.6667px;">Makes one large loaf</span></div>
<div class="MsoNormal" style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">
<span style="font-size: 14.6667px;"><br /></span></div>
<div class="MsoNormal" style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">
<span style="font-size: 14.6667px;">Ingredients</span></div>
<div class="MsoNormal" style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;">
</div>
<ul>
<li><span style="font-size: 14.6667px;">500g strong white bread flour</span></li>
<li><span style="font-size: 14.6667px;">300g water (at approximately 30 degrees celsius)</span></li>
<li><span style="font-size: 14.6667px;">50g sunflower oil</span></li>
<li><span style="font-size: 14.6667px;">10g salt</span></li>
<li><span style="font-size: 14.6667px;">7g dried instant yeast</span></li>
<li><span style="font-size: 14.6667px;">50g sunflower seeds</span></li>
<li><span style="font-size: 14.6667px;">50g sesame seeds</span></li>
<li><span style="font-size: 14.6667px;">1.5 teaspoons honey</span></li>
<li><span style="font-size: 14.6667px;">1 teaspoon of sesame oil</span></li>
</ul>
<br />
<div class="MsoNormal" style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">
<span style="font-size: 11pt;"><br /></span></div>
<div class="MsoNormal" style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">
<span style="font-size: 11pt;">Weigh the ingredients and mix them altogether - being careful not to put the yeast in direct contact with salt as it will kill it.<br />You should end up with a loose, sticky dough.<br />Turn it out onto your clean work-surface DON'T ADD ANY FLOUR.<br />You'll find this dough hard to knead using a normal technique so you might want to try something like this:<br /><a data-saferedirecturl="https://www.google.com/url?q=http://youtu.be/PvdtUR-XTG0&source=gmail&ust=1582707594483000&usg=AFQjCNExd9ilAA8RIwMAizXl0OplBHrU9Q" href="http://youtu.be/PvdtUR-XTG0" style="color: #1155cc;" target="_blank">http://youtu.be/PvdtUR-XTG0</a></span><u></u><u></u></div>
<div class="MsoNormal" style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">
<br /></div>
<div class="MsoNormal" style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">
<span style="font-size: 11pt;">If that looks too tricky you can use a more conventional kneading technique such as:</span><u></u><u></u></div>
<div class="MsoNormal" style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">
<span style="font-size: 11pt;"><a data-saferedirecturl="https://www.google.com/url?q=https://www.bbc.com/food/techniques/kneading&source=gmail&ust=1582707594484000&usg=AFQjCNHVpO26xsrzEX3gMXZHzMLUAacCSg" href="https://www.bbc.com/food/techniques/kneading" style="color: #1155cc;" target="_blank">https://www.bbc.com/food/<wbr></wbr>techniques/kneading</a></span><u></u><u></u></div>
<div class="MsoNormal" style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">
<span style="font-size: 11pt;"><br />It's the high water content that gives you a light fluffy loaf - which is why it's important not to be tempted to add any flour to make it less sticky.<br />As you work the dough though it will naturally get smoother and less sticky until it no longer sticks to the work-surface, this should take less than 10 minutes (and is quite good exercise).<br />Cover your work surface with a very light dusting of flour and shape your dough into a ball.<br />Place it in a lightly-floured bowl, cover it and leave it for one hour at about 25-30 degrees celsius).<br /><br />After about an hour your dough should have roughly doubled in volume.<br />Take it out of its bowl and shape it, see here <a data-saferedirecturl="https://www.google.com/url?q=https://www.thekitchn.com/basic-techniques-how-to-shape-97063&source=gmail&ust=1582707594484000&usg=AFQjCNH4sokZX0he_3WEWSWG31X8qpIBJw" href="https://www.thekitchn.com/basic-techniques-how-to-shape-97063" style="color: #1155cc;" target="_blank">https://www.thekitchn.com/<wbr></wbr>basic-techniques-how-to-shape-<wbr></wbr>97063</a><br />Cover it so it doesn't dry-out and leave it for another hour at 25-30 degrees celsius to double in size again.<br /><br />In the meantime get your oven good and hot (250 degrees celsius) if you have a baking stone put that in the oven to get warm, if not then a thick baking tray will do.<br /><br />Slice a nice <span class="il">simple</span> pattern on the top using a sharp knife.</span><u></u><u></u></div>
<div class="MsoNormal" style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">
<span style="font-size: 11pt;">Place your loaf in the oven.<br />If you have a clean spray gun (as you use for watering plants) you can spray some water in the oven (the steam helps it rise), or simply put half a cup of hot water in a tray in the bottom of the oven.<br /><br />Shut the oven door and don't be tempted to keep opening it.<br />After five minutes turn the heat down to 220 degrees celsius.<br />Leave it to bake for another 25 minutes (making a total of 30).<br />You can tell the loaf is done if when you take it from the oven and remove it from the tin, the bottom sounds hollow when you tap it.<br />If not then put it back in for another five minutes – you may want to take it out of the tin for the last five minutes so that the sides of the loaf crisp up a little.</span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7919139771943104410.post-81065958147132651862012-07-27T23:15:00.000+01:002012-07-27T23:15:32.841+01:00Decimation * 9<div class="separator" style="clear: both; text-align: left;">
So it turns out the squirrels have developed a rather effective tactic of sitting on the wheat to flatten it, then nibbling off the ears. Combined with some effective backup from the portly pigeons means what there was of my crop has largely disappeared.</div>
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I have a feeling it's time to admit defeat, though I will be more conservative with my bench-flour in future.</div>
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<a href="http://4.bp.blogspot.com/-pXQcYsqL3TQ/UBMDouxeOZI/AAAAAAAAIk4/y9eJvkoiRYg/s1600/P7268003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-pXQcYsqL3TQ/UBMDouxeOZI/AAAAAAAAIk4/y9eJvkoiRYg/s320/P7268003.JPG" width="320" /></a></div>
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<a href="http://2.bp.blogspot.com/-43ufY6uEnDw/UBMDvggm7vI/AAAAAAAAIlA/dZVYgrMSJO8/s1600/P7268005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-43ufY6uEnDw/UBMDvggm7vI/AAAAAAAAIlA/dZVYgrMSJO8/s320/P7268005.JPG" width="320" /></a></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-RThyKcSZHSY/UBMDxeuRZLI/AAAAAAAAIlI/MkGKQ2Tx2W4/s1600/P7270309.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-RThyKcSZHSY/UBMDxeuRZLI/AAAAAAAAIlI/MkGKQ2Tx2W4/s320/P7270309.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">What's left of the harvest.</td></tr>
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<br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7919139771943104410.post-51079409606274359342012-07-12T10:54:00.001+01:002012-07-12T10:54:46.208+01:00All earsVarious threats are still present from fungi to pigeons but I'm still hopeful there will be something of a crop.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglE4LzNVjw9Bki-qFS2rzvzJVWzfHIE0_HmRT34lYYjLmGpCUFG4BuxMDsUzBghexNnLJXleZayiM_ykcrPM67owt4cRic9pgh3PcSx3RbitWRqby4vosL62nbG_Pc-R5SWGDwzsRNkg6v/s1600/wheat.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglE4LzNVjw9Bki-qFS2rzvzJVWzfHIE0_HmRT34lYYjLmGpCUFG4BuxMDsUzBghexNnLJXleZayiM_ykcrPM67owt4cRic9pgh3PcSx3RbitWRqby4vosL62nbG_Pc-R5SWGDwzsRNkg6v/s320/wheat.jpg" width="202" /></a></div>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7919139771943104410.post-10267830576462641702012-06-13T07:17:00.000+01:002012-06-13T07:17:05.604+01:00Another ear-shot<div style="text-align: center;">
Just another picture of our emerging ears.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTthpGgGYIrBQsZL-2FjHq_vEgQSfs4kx1w6NWPjhIkCkFGky4Lv9iiNbfD1FBcY7VFVja7i2DB2laZt-ko60iP8FL5JitRD2C6J0YFETulKsX_xMXRv2v8oG3LuIfOST_PYkwn_R2mf4D/s1600/Water+Park+120612+P6120604.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTthpGgGYIrBQsZL-2FjHq_vEgQSfs4kx1w6NWPjhIkCkFGky4Lv9iiNbfD1FBcY7VFVja7i2DB2laZt-ko60iP8FL5JitRD2C6J0YFETulKsX_xMXRv2v8oG3LuIfOST_PYkwn_R2mf4D/s320/Water+Park+120612+P6120604.JPG" width="240" /></a></div>
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<br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7919139771943104410.post-26709429316339760502012-05-31T21:32:00.000+01:002012-05-31T21:32:37.776+01:00Wheat from chaff<div class="separator" style="clear: both; text-align: center;">
So some of the plants are still quite stunted and a bit yellow but the healthier ones are starting to sprout ears; you never know we may get some flour yet....</div>
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<a href="http://4.bp.blogspot.com/-bHgYjz2Fesg/T8fUpt3WUhI/AAAAAAAAIO0/1Jsay5S6ACI/s1600/P1020004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-bHgYjz2Fesg/T8fUpt3WUhI/AAAAAAAAIO0/1Jsay5S6ACI/s320/P1020004.JPG" width="240" /></a></div>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7919139771943104410.post-70850240620452705352012-05-26T23:18:00.002+01:002012-05-26T23:24:54.277+01:00Not wheat but bread<div class="separator" style="clear: both; text-align: center;">
No real news on the wheat front, it's a bit yellow but it is still growing.</div>
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So I thought I'd provide a recipe instead.</div>
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Here's my standard white sourdough, an amalgamation of things from:</div>
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<a href="http://www.rivercottage.net/">http://www.rivercottage.net/</a></div>
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<a href="http://www.thebertinetkitchen.com/">Richard Bertinet</a></div>
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<a href="http://www.kingarthurflour.com/baking/instructors.php/type/1"> Jeffrey Hamelman</a></div>
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This recipe assumes you have a 100% hydration starter for which you'll either need to grow your own or befriend a baker that has one ;-) It will make two large loaves which should just about fit in most domestic ovens.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-yd_qD8lE7r4/T8FIb244ZtI/AAAAAAAAIII/91-H_uzd9hI/s1600/P5267931.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-yd_qD8lE7r4/T8FIb244ZtI/AAAAAAAAIII/91-H_uzd9hI/s320/P5267931.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Take 100g of your starter and add to it 300g of strong white flour and 300g of cold tap water.<br />
After leaving it overnight, covered and at room temperature, it should be full of lots of little bubbles like the above.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-CoTZAqgMk9Q/T8FIc-4lA5I/AAAAAAAAIIQ/wdq12BAOczw/s1600/P5267938.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="291" src="http://1.bp.blogspot.com/-CoTZAqgMk9Q/T8FIc-4lA5I/AAAAAAAAIIQ/wdq12BAOczw/s320/P5267938.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add to your bubbly leaven a further 700g of strong white flour, 350g of warm water (around 30 degrees Celsius) and 15g of salt. Mix it all together with a scraper or a wooden spoon.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-e6YRQHvlC1k/T8FIeFfas7I/AAAAAAAAIIY/UQeLLwH4IM8/s1600/P5267942.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://2.bp.blogspot.com/-e6YRQHvlC1k/T8FIeFfas7I/AAAAAAAAIIY/UQeLLwH4IM8/s320/P5267942.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">What you should have now is a shaggy mess of a dough (see above). If you're kneading by hand I use the French technique as popularised by Richard Bertinet (Google is your friend) but if you're using a mixer then five or six minutes at a low speed should do it. </td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-hGncIrQSrYc/T8FIfG0izEI/AAAAAAAAIIc/WnX-TERWwu0/s1600/P5267947.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-hGncIrQSrYc/T8FIfG0izEI/AAAAAAAAIIc/WnX-TERWwu0/s320/P5267947.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hopefully what you have after kneading is a smooth elastic dough that has lost the shaggy-stickiness it had to start with.<br />
Form it into a ball and place it in a lightly floured large bowl. Leave it for around an hour at room temperature.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-cb0gfTOgY4A/T8FIh9lo5eI/AAAAAAAAIIo/S24UH4s-KdE/s1600/P5267948.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-cb0gfTOgY4A/T8FIh9lo5eI/AAAAAAAAIIo/S24UH4s-KdE/s320/P5267948.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">You should notice that it has risen some when you come back to it. What you do now is give it a series of folds, these are a bit like a very gentle knead that's intended to ensure your bread ends up nice and light. So empty your dough onto a lightly-floured work-surface and gently spread it out.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-X1ArXbXgweo/T8FIjrKDkeI/AAAAAAAAIIw/Mj16sSLUtWs/s1600/P5267951.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-X1ArXbXgweo/T8FIjrKDkeI/AAAAAAAAIIw/Mj16sSLUtWs/s320/P5267951.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Now take the top edge of the dough and fold it two-thirds of the way down giving it a good stretch as you do so.<br />
press down the bottom edge to stick it in place.</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-S9nPWJZk8EA/T8FIlm3chgI/AAAAAAAAII4/gqKaJhhU-CY/s1600/P5267955.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-S9nPWJZk8EA/T8FIlm3chgI/AAAAAAAAII4/gqKaJhhU-CY/s320/P5267955.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Turn the dough around and do the same fold with the other edge.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-gROG10Gc-4Y/T8FInON7s0I/AAAAAAAAIJA/UeDP-ENGw34/s1600/P5267957.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-gROG10Gc-4Y/T8FInON7s0I/AAAAAAAAIJA/UeDP-ENGw34/s320/P5267957.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rotate the dough and again fold the top edge two-thirds of the way down the body of the dough.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-DMmq2pcpPJc/T8FIpgcziII/AAAAAAAAIJI/0kgeaOf8HN4/s1600/P5267962.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-DMmq2pcpPJc/T8FIpgcziII/AAAAAAAAIJI/0kgeaOf8HN4/s320/P5267962.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Turn the dough round and to the same with the other edge so you have a square-ish parcel.<br />
</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-vKDW-olXl6E/T8FItHe7NvI/AAAAAAAAIJQ/Y8h2tQ0FI9s/s1600/P5267963.JPG" imageanchor="1" style="clear: right; display: inline !important; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-vKDW-olXl6E/T8FItHe7NvI/AAAAAAAAIJQ/Y8h2tQ0FI9s/s320/P5267963.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Turn your parcel upside-down and place it in a lightly floured bowl.<br />
Leave it covered for another hour at room temperature.<br />
<br />
Once the hour is up <b>repeat the above folding procedure</b> and return it to the bowl.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-tL8Orc-rEHk/T8FIuHfTkvI/AAAAAAAAIJY/QfLq7GqET5Y/s1600/P5267966.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-tL8Orc-rEHk/T8FIuHfTkvI/AAAAAAAAIJY/QfLq7GqET5Y/s320/P5267966.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After the final hour of rising (making three in total) your dough should have doubled in size.</td></tr>
</tbody></table>
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-VlKFdc7ZNU4/T8FIw-dpEKI/AAAAAAAAIJg/TVS05G5AKfo/s1600/P5267971.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://2.bp.blogspot.com/-VlKFdc7ZNU4/T8FIw-dpEKI/AAAAAAAAIJg/TVS05G5AKfo/s320/P5267971.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Since this recipe makes two loaves tip the dough onto a lightly-floured work-surface and divide it in two.</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-GYSblC4XHvg/T8FIxzTErwI/AAAAAAAAIJo/xaxiv4OG0Tc/s1600/P5267977.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-GYSblC4XHvg/T8FIxzTErwI/AAAAAAAAIJo/xaxiv4OG0Tc/s320/P5267977.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shape each half into a loose ball.</td></tr>
</tbody></table>
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-3FoOE2zwLAE/T8FIX5aKeFI/AAAAAAAAIHw/RaZFtiws3vo/s1600/P5267983.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-3FoOE2zwLAE/T8FIX5aKeFI/AAAAAAAAIHw/RaZFtiws3vo/s320/P5267983.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Take a bowl that's large enough to accommodate twice the volume your dough and line it with a clean tea-towel.<br />
Flour it well and after giving your ball of dough a final shaping to make it into a nice tight ball place it smooth-side down into the bowl. Cover it and leave it for anywhere between two and four hours at room temperature. You're looking for the dough to have roughly doubled in size, the exact timing depends a lot on the temperature and how active your starter is. At least an hour before your dough is finished proving turn your oven on to 250 degrees Celsius to get it good and hot. If you have a baking stone then don't forget to put that in the oven to warm up along with it but if you don't have one a sturdy oven tray should go in instead.</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-V_N58yIclgw/T8FIZp2B__I/AAAAAAAAIH4/8YY6PBBIvK4/s1600/P5267988.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="240" src="http://2.bp.blogspot.com/-V_N58yIclgw/T8FIZp2B__I/AAAAAAAAIH4/8YY6PBBIvK4/s320/P5267988.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lightly flour some baking sheets and gently turn out your proven dough onto them. Slash the surface with a simple pattern to help the loaf expand in the oven and make it look pretty (use a very sharp blade to do this, though a bread-knife does fine too).<br />
Making sure your oven is up to temperature shoot the loaves off of your baking trays onto the hot stones or trays in the oven. Mist the inside of the oven with some water from a spray gun or by pouring half a cup of water into a dish in the bottom of the oven. This steam will help the bread to achieve a good oven-spring.<br />
After five minutes turn the oven temperature down to 220 degrees Celsius.<br />
Leave the loaves for a further 25 minutes to finish cooking.<br />
After this time take them out of the oven and tap their bottoms - if they sound hollow they're done if not return them to the oven for a further five minutes.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-I-O4wa29ruY/T8FIa7fZTiI/AAAAAAAAIIA/k1jcm-DsPCE/s1600/P5267990.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="240" src="http://4.bp.blogspot.com/-I-O4wa29ruY/T8FIa7fZTiI/AAAAAAAAIIA/k1jcm-DsPCE/s320/P5267990.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Once baked remove them from the oven and place on a wire rack to cool completely.<br />
Only bad bread gets eaten warm ;-)</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-zmRLYyUK9eU/T8FIy00bH9I/AAAAAAAAIJw/VFt4Ucutojc/s1600/P5267997.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://2.bp.blogspot.com/-zmRLYyUK9eU/T8FIy00bH9I/AAAAAAAAIJw/VFt4Ucutojc/s320/P5267997.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hopefully all of that made some sense and you now have more bread than you know what to do with :-D</td></tr>
</tbody></table>
<br />Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-7919139771943104410.post-26680030773908861602012-05-15T18:10:00.000+01:002012-05-15T18:12:56.726+01:00To rust we shall return.So I've come to the conclusion that what I had assumed to be frost damage may in fact be a fungal infection called yellow rust. So I've treated it with some fungicide which probably won't do much for my organic accreditation but will hopefully be enough to salvage some of the crop. It is at least still growing...<br />
<div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvJhDKqSfYx3d5BiGi9Y-FngJYRTcQxx7zKXbYNP_G0kKnATf6MzMzGgZn8Boin9e0WRg9rEuXXMzVA1QBJfb33EabWhtCzZArCa3-lJbGvVmSxUgA5pKtQ78DYvaOosceD1Ig1M5uUzQn/s1600/P5157924.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvJhDKqSfYx3d5BiGi9Y-FngJYRTcQxx7zKXbYNP_G0kKnATf6MzMzGgZn8Boin9e0WRg9rEuXXMzVA1QBJfb33EabWhtCzZArCa3-lJbGvVmSxUgA5pKtQ78DYvaOosceD1Ig1M5uUzQn/s320/P5157924.JPG" width="127" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yellow rust?</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUMJvlRL0zc4P0D90mm_Nh1Te0kbIBPYvkziH82a3v0fDpB98mddl1wcGrGUVWXZcpDqTLzjSQW7OxVtxuONPq0NrlOt6vUuz-Q8G8X4ovs_LdbwbBQMIq8O5X38WpdiEXqfDsWBHuzP99/s1600/P5157928.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUMJvlRL0zc4P0D90mm_Nh1Te0kbIBPYvkziH82a3v0fDpB98mddl1wcGrGUVWXZcpDqTLzjSQW7OxVtxuONPq0NrlOt6vUuz-Q8G8X4ovs_LdbwbBQMIq8O5X38WpdiEXqfDsWBHuzP99/s320/P5157928.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Still growing...</td></tr>
</tbody></table>
<br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7919139771943104410.post-3000290889385706532012-04-09T11:56:00.003+01:002012-04-09T11:56:46.722+01:00You are what you wheat.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7GxU-G-7JsUD0EolPlAXtj-jbRSvtHCPipC0xUUwrAZIOgpOhpClSi6IbLkGRVMo5ErGxMk2ggc9_B6H7918tADQTVZbWVH7zqxYUP14TtwX4utQaRUOl6gQmZMm3xPSwawVhN14QxS8j/s1600/IMG_20120325_141230.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7GxU-G-7JsUD0EolPlAXtj-jbRSvtHCPipC0xUUwrAZIOgpOhpClSi6IbLkGRVMo5ErGxMk2ggc9_B6H7918tADQTVZbWVH7zqxYUP14TtwX4utQaRUOl6gQmZMm3xPSwawVhN14QxS8j/s320/IMG_20120325_141230.jpg" width="240" /></a></div>
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So it's been a while since I've posted an update but the good news is the wheat has started growing. The bad news is that there is some marked yellow discolouration on many of the leaves that I'm taking to be frost damage. So fingers-crossed but not feeling massively optimistic at this stage.<br />Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-7919139771943104410.post-84386042359661593852012-02-05T19:55:00.000+00:002012-02-05T19:55:50.061+00:00Snow news is good news.Not much to report but the snow doesn't seem to have affected the wheat too badly - roll on spring....<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjApDI8ew1DPe2tHq20zpboNF0o9M221vgXneqv_Dgb5Jdbs2kC1ufLRsH_EjC3IrGY0DznA4uw6zGyq-6gH7_0OeSi7YqpFtIB1_kf4vE3_1HqGLsdQ8QZiKHytJ9K6jPxZhx6zYYRG-s/s1600/ww.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjApDI8ew1DPe2tHq20zpboNF0o9M221vgXneqv_Dgb5Jdbs2kC1ufLRsH_EjC3IrGY0DznA4uw6zGyq-6gH7_0OeSi7YqpFtIB1_kf4vE3_1HqGLsdQ8QZiKHytJ9K6jPxZhx6zYYRG-s/s320/ww.jpg" width="320" /></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7919139771943104410.post-71891433553006157782011-12-06T11:56:00.001+00:002011-12-06T16:02:58.140+00:00Growth<div><br />
<div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh159RkgY0nx8j05LVEa7gWBDlTnUO9A55mGhcnK0S5V7x5j6sGLHqdYtT3odV7VVjqrCJBZmNoDl5eVCGncM4bt2iSuSdZXlE4leP5h1EFYyNDGNtOdbHHGrVQq6u4EHwu0m4cSpGqAhg/s1600/1323171808739.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh159RkgY0nx8j05LVEa7gWBDlTnUO9A55mGhcnK0S5V7x5j6sGLHqdYtT3odV7VVjqrCJBZmNoDl5eVCGncM4bt2iSuSdZXlE4leP5h1EFYyNDGNtOdbHHGrVQq6u4EHwu0m4cSpGqAhg/s320/1323171808739.jpg" width="240" /></a></div><br />
</div></div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-7919139771943104410.post-89950905475067955052011-11-26T10:24:00.001+00:002011-11-26T10:43:42.168+00:00First shootsTo be honest I'm not sure how much growth to expect before winter sets in but there are at least some signs of life. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJhyYSuhO3xc2XbDNvdwQoG5YMlmxJovnPEXD8-W-SqI68_pK9005uoEVVXaRDlNtD4_4u-E5QLnodCQkksEGyd2MIS9LJ4tpsWZMApx4E9AxD0yaJXrh5yQMBmpgpvgec-cS18_waJQS4/s640/blogger-image--102197232.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJhyYSuhO3xc2XbDNvdwQoG5YMlmxJovnPEXD8-W-SqI68_pK9005uoEVVXaRDlNtD4_4u-E5QLnodCQkksEGyd2MIS9LJ4tpsWZMApx4E9AxD0yaJXrh5yQMBmpgpvgec-cS18_waJQS4/s640/blogger-image--102197232.jpg" width="75%" /></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7919139771943104410.post-65068640271761321042011-11-19T09:20:00.001+00:002011-11-19T18:33:22.240+00:00PerseveranceSo after last year's failure I thought I'd have one more go and try planting some winter wheat. The nice folk at <a href="http://www.kingsseeds.com/">Kings Seeds</a> supplied me with what I believe to be some Solstice seeds and I did a little digging:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf9cl9877k-D0ns1cPt40FgHtDUX7z4Ieq2MHyCJFoVuixlrTDgZ0bl1a4MYn6mY_z79f-dq7NSlmBFm5XI6fQO_Ft8ntSOHUjJQ6hTso05VBTkDn53idHeU1mw0CbAHgfb-xe1DE_bl8U/s1600/SDC13820.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf9cl9877k-D0ns1cPt40FgHtDUX7z4Ieq2MHyCJFoVuixlrTDgZ0bl1a4MYn6mY_z79f-dq7NSlmBFm5XI6fQO_Ft8ntSOHUjJQ6hTso05VBTkDn53idHeU1mw0CbAHgfb-xe1DE_bl8U/s320/SDC13820.JPG" width="240" /></a></div>
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My spade-work revealed the ground wasn't quite as fertile as I'd thought, being riddled with lots of small roots from the surrounding foliage; turns out digging is the very definition of back-breaking work. So as an extra precaution I dug-in some general purpose compost too, which probably isn't ideal but it was on special offer at the local DIY place.<br />
I drilled the seeds this year to save a bit of time, and finally made a slightly more thorough job of the bird netting, now the waiting begins...Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7919139771943104410.post-84878601475006479302011-08-02T20:03:00.000+01:002011-08-02T20:03:35.466+01:00So it's harvest time...End of July beginning of August sheaves of golden wheat should be rustling in the wind ready to harvest, if only...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-C0KCVV5ZB9I/Ti6kU4Go2kI/AAAAAAAF06E/SolQSX60PA8/s512/P7260342.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="512" src="https://lh6.googleusercontent.com/-C0KCVV5ZB9I/Ti6kU4Go2kI/AAAAAAAF06E/SolQSX60PA8/s512/P7260342.jpg" width="369" /></a></div><br />
On the right is the healthy rogue wheat, on the left one of the bigger plants from the main crop :-(<br />
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Well I've harvested what few grains I have, there are so few I could probably give them all names, see below:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqoA34hdrJvA7BLxBb-o14_iPu0YmyhJQjgWB0tIxxCNo4fYwGZhsFsHBxY3294mWAr941a7sGYCpPspGWL23TigqdjRt_Zck8R1stEdqs6JtvObSyvjWJialic2KDXNJmnxCEOVXf8opU/s1600/Husks+P7280043.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqoA34hdrJvA7BLxBb-o14_iPu0YmyhJQjgWB0tIxxCNo4fYwGZhsFsHBxY3294mWAr941a7sGYCpPspGWL23TigqdjRt_Zck8R1stEdqs6JtvObSyvjWJialic2KDXNJmnxCEOVXf8opU/s320/Husks+P7280043.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWS9EMjzaKaGav8mHyEHVPYe7yO20oEmu5CO9jC-quOV3jznxb_kQF6Qg_Dq7qGTFD1rIulqK7Yb5mliqIJoLh0xWrMzvylw1BU5-KfT0N-AsG2Kj9fZrpstJxwhwjeTH4u-uzjgBIDWIN/s1600/Husks+P7280046.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="237" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWS9EMjzaKaGav8mHyEHVPYe7yO20oEmu5CO9jC-quOV3jznxb_kQF6Qg_Dq7qGTFD1rIulqK7Yb5mliqIJoLh0xWrMzvylw1BU5-KfT0N-AsG2Kj9fZrpstJxwhwjeTH4u-uzjgBIDWIN/s320/Husks+P7280046.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBVPtIjHV8khyphenhyphenaHh8tksPq9TH8OIuwnJhAryqGbUb36K2EvmCwos6uEpTIJ2Lw1zoLq-Hh0e_9_zmJUpEaTndu5LZ9wlqWt5qGJazqb2VFo4dhgBnH2nI2H-tiSveNBHHPhAWOHsPpnnEL/s1600/Husks+P7280050.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="249" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBVPtIjHV8khyphenhyphenaHh8tksPq9TH8OIuwnJhAryqGbUb36K2EvmCwos6uEpTIJ2Lw1zoLq-Hh0e_9_zmJUpEaTndu5LZ9wlqWt5qGJazqb2VFo4dhgBnH2nI2H-tiSveNBHHPhAWOHsPpnnEL/s320/Husks+P7280050.jpg" width="320" /></a></div><br />
Well at least the winnowing and chaffing wasn't too arduous ;-) but when all's said and done not even enough for a cracker. So I guess that's where our story ends for now, maybe when the seasons roll round I'll consider finding some winter-wheat to plant...Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7919139771943104410.post-23894392605070776482011-06-14T19:38:00.000+01:002011-06-14T19:38:11.011+01:00Ear we goSo we have some ears appearing on a significant number of the plants:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjER_6MqEwOPc3UrWSbLBeeaaR8NkcexEoR9g9tLrYRaHdj1jFOvuIgfNvcXt2JFsd9QDPWz5X8QosKTbVzgGtiG5pZjk1wGqcRwnIDtEx75kJM8urC0BMnlgPwMzEasI2XDdGfjufhnHN4/s1600/P6090246-wheat-ears.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjER_6MqEwOPc3UrWSbLBeeaaR8NkcexEoR9g9tLrYRaHdj1jFOvuIgfNvcXt2JFsd9QDPWz5X8QosKTbVzgGtiG5pZjk1wGqcRwnIDtEx75kJM8urC0BMnlgPwMzEasI2XDdGfjufhnHN4/s320/P6090246-wheat-ears.jpg" width="320" /></a></div><br />
Whilst this is good news, compared to the rogue-growth in the back lawn the main crop is only around 30cm tall, versus over 70cm, and the ears are small (I'll try to produce an image directly comparing the two in due course). None of which bodes well for the flour yield I reckon, ho hum. Oh well at least I'm not alone the U.K. drought has affected many professional growers with some reported to be ploughing their cereal crops back into the ground and replanting (see <a href="http://www.guardian.co.uk/environment/2011/jun/05/drought-farming-caroline-spelman-uk">here</a>).Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7919139771943104410.post-73341003243769439522011-05-26T14:48:00.000+01:002011-05-26T14:48:16.452+01:00This is more like it<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYpwHZ-A9qgkqttf_NdZ0dAzl7su0E4pRzAX2dDPHg1vIbK23YZEMBRdtuPQbVh_k3pJxJM6ayJYbhZzRhRAxQxe58xXeqozuyBRoo_0gAx0Pd0GPV6DcP8Y1-IMW9wavPzb_fHTlAaWHB/s1600/wheat+growth+web+P5260036.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYpwHZ-A9qgkqttf_NdZ0dAzl7su0E4pRzAX2dDPHg1vIbK23YZEMBRdtuPQbVh_k3pJxJM6ayJYbhZzRhRAxQxe58xXeqozuyBRoo_0gAx0Pd0GPV6DcP8Y1-IMW9wavPzb_fHTlAaWHB/s320/wheat+growth+web+P5260036.jpg" width="320" /></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7919139771943104410.post-89987703471122938372011-05-23T11:35:00.000+01:002011-05-23T11:35:04.794+01:00Slow and steadySo there are signs of growth with the odd shoot standing out above the rest, here's hoping it's not just grass:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg9zvgexp3RpuWvkVKSLqTlWhJ1bFP2Ry5QnEbNZaBE2LNjLwaxKcNcO8EqQFTCfGOlbROMD320VgOrSol-dKnQh74Fe3hPi7x3Ujvo6eX2H3beyeytp7V4NcNvKrQSW8shVCc6QYGQRqA/s1600/wheat-tall-P5210209.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg9zvgexp3RpuWvkVKSLqTlWhJ1bFP2Ry5QnEbNZaBE2LNjLwaxKcNcO8EqQFTCfGOlbROMD320VgOrSol-dKnQh74Fe3hPi7x3Ujvo6eX2H3beyeytp7V4NcNvKrQSW8shVCc6QYGQRqA/s320/wheat-tall-P5210209.jpg" width="320" /></a></div>Unknownnoreply@blogger.com0