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yozzause

So whilst i was waiting for the 50% Wholemeal feta and olive to bake i thought i could easily make another dough so i decided to try something different i would make this dough and do a bulk ferment with no stretch and folds  and see what we ended up with.

 3 kgs of Flour,  2 litres of Water , 1 Kg of SD/Culture  and to this i added 60g of Salt, i also decided to take a wetter step forward and added an additional 100g of water. i mixed the dough in the big Hobart mixer and stopped  and gave the dough a spell for 5 minutes  twice during the mix.

The dough went into a big plastic bucket with a lid similar to those Nappy buckets (do they still have them) at 7.00AM and came back to my office after i had distributed the bake, all before most of the other staff  had even turned up for work.

i checked on the dough's progress through the morning and not long after lunch determined it was ready,it had visually almost trebled insize,and the poke test showed that it was holding the shape of the indent of my index finger. it was also perfect timing that the lunch service at the training restaurant was almost finished  so i would be able to scale off the dough and shape it onto the boards.

I decide to make my very first Miche so weighed off a 1 Kg dough piece followed by   most other pieces at 750gms and two smaller pieces that i was going to try in some wicker baskets that i had picked up but never used before. The miche was destined to be tried in a fine plastic colander that was sprayed with oil and then dredged with Rye Flour.

Following  a quick hand up and short recovery the loaves were shaped those that had their makeshift bannetons were then placed inside plastic bags and put into the cool room, the others were placed onto linen tablecloths that i had saved from the mornings bake and previous night in the coolroom for another  shot all tucked up an put to bed.

Same old story get to work early  hit the buttons fire the oven   bring out the dough pieces transfer to the baking trays 

In the wash up the wicker baskets let go of their cargo readily the colindar had to have some persuasion not a lot but didnt drop out. when first asked The bulk fermentation period was 6 hours and no stretch and folds cold  proof was 16.5 hours. 

Unfortunately i didnt get any cut open shots. Happy with the result though

kind regards Yozza

 

 

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yozzause

Last week it was time to bake again time to use the culture that i look after at work, to be in readiness for an evening class "Introduction to Sour Dough"

The dough itself was the simple 3:2:1 Flour : Water :Culture the only difference was to step up the water by a further 100ml the salt was 2% other additions were Butter 2%,Turmeric powder @ 0.25% i decided on the Turmeric to possibly contrast the Feta cheese @ 4%  and black olives @ 2% 

The Feta and the olives were folded in in the last couple of fold and stretches. The dough was made first thing in the morning as it would be done for my class, i went back religiously every hour to do the stretch and folds  three repetitions in all  the last one incorporating the cheese and olives , i had prepared more chess but found that there seemed to be plenty. on my lunch break i went and shaped the dough pieces and got them onto the couches and into the cool room.

The following morning i got into work early in order to bake off the bread. Our  new ovens  heat up very quickly    

 so that after you have programmed in the time, temp, fan speed with moisture to go once the temp is up  

and then place your loaves out onto trays for any further preparation  it is almost time to get them in. on this occasion i was not washing them with a cornflour starch wash a is my usual practice especially if i am adding seeds. So it was just a matter of the slashes. 

In my evening class this is one of the things that the students will be doing. i have a sequence of pics now that were taken every 5 minutes  and you should be able to see the changes that take place when the dough pieces are subjected to the heat of the oven, theses Unox ovens allow you to witness this wonderful event that is so often out of site for many of us.

 The dough pieces are out from the cool room  after  some 17 hours  fortunate to have the luxury of laundered linen

table clothes for my couches

 all in the oven with the water injection happening

So there we have it, i also made another dough while i was waiting for this one to come out of the oven but will post that one later 2 doughs in 2 days

kind regards Yozza 

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yozzause

The other week I mentioned the fact that we were having a fund raiser for the Cancer Council under the Australia's Biggest Morning Tea whereby you host a morning tea and raise some money for the Cancer Council.

At work the team from student services had arranged a function at another campus where they were going to have a morning tea and cup cakes, i suggested we hold one at our campus and voulunteered to make cinnamon scrolls for the morning tea. With permission granted from the relevant  managers it was just a matter of coming in early that day, 3.00am start instead of the usual 7.45 or should I say prior to my 7.45 start.

I had a voulunteer to get out of a warm bed to assist in production , it was really good because Michael is the Hospitality technician and had all the keys for all the doors.

So on the designated May morning i awoke before the alarm (funny i always seem to be able to do that)  so off to the workplace  just after 2.40, i do live nice and close, i was let in by one of the cleaning ladies who got a little bit of a fright when i looked through the window. Michael arrived soon after  and we got stuck in, the first dough was soon made which was a 5kg timed dough for about 90minutes bulk fermentation. Immediately followed by a second 5kg dough  with a little less yeast for an estimated 2 hour bulk fermentaion.Then thirdly we made an instant 2.5kg dough with no fruit as we were told that some people dont like fruit, and we wanted to cater for everyone that would come along.

The instant dough was scaled and preshaped and given a short rest on the bench whilst we enjoyed a coffee. from then on it was me rolling out the 1.2kg dough pieces  washing and applying the cinnamon sugar and rolling up with Michael cutting the logs into 12 x 100g divisions and placing on the trays and into the prover.

The first timed dough was now ready and we followed the  previous pattern, we were hitting our straps.  We soon had the proover full so we utilised the secon Unox oven as a proover as it could be set very low, the first lot of scrolls soon were ready for the oven,  time for another quick coffee and prepare the bun wash.

The first batch were out and washed the second batch were proving nicely, however we were going to need the second oven, fotunately these heat up at the rate of a degree per second  so in less that 4 minutes were good to go.

The second timed dough was now ready for  turning into buns  same process me shaping and Michael cutting.

any way we finished up with 21 dozen scrolls  all ready for morning tea and me showered and  back behind my  desk  for my normal duties.

The girls from student services did the rest so at morning tea time we made our way back to the training restaurant for a cuppa and a fresh buttered cinnamon scroll with a raffle ticket and cancer council merchandise and all for a gold coin donation. By the end of the day over $600 was raised for a most worthy cause, which i was very pleased to have been able to help with.  

       Michael washing the scrolls straight from the oven

 

Pleased with the mornings effort

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yozzause

Hi FOLKS

I responded to a post by Khalid the other day that started with reference to flour bags  and a job as an apprentice of cutting up the heavy hessian bags that the rye flour and rye meal used to come in, they were 150lb bags in those far off days.The hand mits are used by the men working the 40 - 50 tray travelling ovens also the 40 tray peel ovens for protection from the hot tins or trays but also needing to have their hands and fingers free for alternately loading the oven.

hands free to pick up things  tins or trays  to load ovens

 

 

 

 

   

 ready for action flipped  ready for the hot stuff

 these ones are purchased from a supplier of bakery and butchers supplies made from terry towelling far better than using tea towels that the students tend to use,( must be a chef thing ) but can be quite dangerous if the tea towel has been used on anything damp as the heat quickly starts to produce steam that then makes the tray get so heavy that i have seen them drop the goods on the floor.

i think i could easily make these myself too right tool for the right job  

kind regards  Yozza (Thats me just in case there are talent scouts out there)

 

 

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yozzause

Hi folks 

i recently wanted to test the amount of yellow colour that i could obtain from a natural source for a future bake , We are going to host a Cancer Council fundraiser  Australia's biggest  cuppa and the Cancer Councils colour is yellow!

i decided to try using Tumeric  so i mixed my usual sour dough  3-2-1 flour- water - culture with 2% salt and 1% tumeric the results are seen below the idea was to also see if the tumeric was detectable as on the day i am making cinnamon scrolls and some fruitless sweetbuns.

The day is next MONDAY 27th May,  with a come in early 3.00am start, i even have a volunteer to come in to help with bun production, the idea is for staff and students to give a gold coin donation for a cuppa and a fresh cinnamon scroll for Cancer research. It is particularly poinyant for the Hospitality area as we have recently lost a goood friend to skin cancer that was particularly agressive  and cut down the technician  who was just 50 odd years of age from a little mole that was behind his ear.

So firstly there is the new ovens and proover set up 

thats one of the ovens sitting atop of the proover with the second oven alongside

the dough was given the usual mix stretch and folds every hour x 3  shaped and put on the couches and placed in the retarder overnight . Next morning brought out placed onto trays and washed with a boiled cornflour wash  seeded and slashed 

 you can see my little transfer board on the bench

Placed into the oven at 200 with steam for the first 5 to 10 minutes until the loaves have set . 

you can see through the glass doors how the oven spring has picked them up nicely

 

 

the steam comes off when the loaves have set 

 

out of the oven and starting to cool

sorry didnt get any cut open shots 

So there we have it  another successful batch for my tasters verdicts which were  very yellow inside and most could not detect any flavour from the Tumeric. i think i could cut the tumeric to 0.5% and still get the yellow i was after

However on the day i have been told i can use Safron so that will be good. i anticipate making a couple of 5kg batches  and the buns scaling off at 100g.  

 so if you are down Fremantle way call in between 9.00 and 11 for a big cuppa and a nice fresh cinnamon bun all for a gold coin donation.   

I will try to record the day for those of you who cannot make it !

kind regards Yozza

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yozzause

hi folks these pictures were sent in by the students from the class that i assited with bread making at work see  previous blog "a great day baking at work 27 march"

5KG Hot Cross Bun Fruit dough

14 piece hand bun divider at the ready

A 5KG Fruit Bun Dough with 1 hour bulk fermentation ready to take this dough was made into cinnamon scrolls

 

and back to a picture of some of the hot cross buns

 A great time was had by all with 4 different doughs being made and processed, two 5 kg bun doughs a 4.5kg sour dough with black sesamee seeds and hand made dough on the bench

HOT CROSS BUN DOUGH

FLOUR               5,000g  100%

butter                       400g   8%

salt                             50g     1%

sugar                       800g     16%

brewad improver        25g  0.5%

mixed spice                100g  2%

milk powder               125g  2.5%

yeast dry                    200g    4%

eggs                             250g   5%

water                          3000ml 60%

 

fruit

sultannas                   1500g   30%

currants                      750g    15%

mixed peel                   100g   2%

total yield     12300g  (26%)   164 buns @ 80g ea

the timed dough was similar minus  bread improver and bun spice

 

 

 

Sour dough  black sesamee

flour 4.500 g flour

water 3,000ml

s/d culture 1,500g

salt 60g

sesamee oil 120ml

black sesamee seed 150g

we ended up with 18  x 500g loaves which were retarded and baked the next day

 Kind regards yozza

and thanks to the students for the pictures

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yozzause

Inspired by the arrival of the Queen Mary 2 in the port of Fremantle here in Western Australia I last night finished the story of my extended trip to the United Kingdom and the meeting of fellow TFL members Andy and Khalid.

a view of QM2 through the rigging of the state sail training ship LEEUWIN11

which im going for a sail on at the end of the month

 

Hot on the heels of that i have just had a great day baking at work,  Iwas invited to take the Patissiere class  on an ambitious  6 hours of Baking. I arrived early to make sure everything was ready for the 8.00am start, the classroom has had a new prover added  so all 3 classrooms now have their own provers and spiral mixers. To accomodate the plumbing in of the new prover the spiral mixer was in a different position across the other side of the room, i plugged it in only to find that the mixer was spining in the wrong direction as well as the spiral which would make the dough climb the spiral rather than being compressed into the bowl. i have experienced this before and it requires the electrician to change the wires over, no problem there was another 3 phase plug on the wall and bingo  all going the correct way.

I weighed up the ingredients   for the first fruit bun dough as i wanted to start on time, the students were all there and we were away right on time i explained that we had a firly ambitious programme and that we were going to make 2 x fruit doughs the first as a conventional (5KG flour) bulk fermented dough although with a relatively short period of an hour, this would be followed immediately after by an instant  fruit dough (5KG flour) similar to the ones that hot bread shops would be turning out their hot cross buns  except ours had butter and eggs in the mix and exactly what we were in fact using this dough for, the first dough was destined to be cinnamon scrolls.

The 3rd dough was to be a Sourdough  using 4.5KG flour 3KG of water and 1.5 of my Sourdough culture This would be mixed according to how well we progressed with the first two doughs.

The first dough had a hydration of 60% and we used butter  the fruit was added at 47%, the dough seemed a bit wet but as i explained the dried fruit was very dry so i anticipated the fruit  would suck up some of that moisture during the bulk fermentation.

The classroom was 18 degrees C and the flour was 21 dgrees C  we added the water at 36 degreesC and ended up with a finished dough temp of 27 degrees , close to perfect. we put that dough into a proving vessel and out of the draft in the store room. The 2nd dough was started immediatly as the students had weighed up ready This dough was almost identical except for the addition of mixed spices and Bread Improver (Dobrim) (Aus.)  At the rate of 0.5%  the dough becomes an instant dough so can be processed shortly after mixing as the gluten conditioners get to work this dough also had butter and eggs in the mix.  The water was added 2 degrees hotter than dough1 to see if we could hit the magic 28 degrees  as it was we finished @29.

All the students were able to do there window pane tests on the dough  to ensure proper dough development the dough was placed on the bench and allowed to rest for a few minutes whilst we got organised, we have a hand bun divider that cuts out 14 buns so the dough pieces were weighed off at 1120g, i demonstrated handing up how i do it but showed them how they could achieve a very satisfactory result by pulling the dough pieces toward them on the bench, it was good to see every one participating.

The sour dough ingredients was then weighed up ready to be mixed whilst we allowed the dough pieces to relax for a short while, then everyone got the chance to flatten their dough rounds into the dividing pan and cut out theit 14 dough pieces  for 80g buns. Short work was made of the handing up of the buns with most students showing good skills and those that needed a little more guidance being shown the way. The buns were place onto baking trays that this year i decided to use baking paper on as the trays are not good bakers sheets with lips all around  and constantly cleaned so liable to want to stick. That was a good move as we were able to slide the buns off relatively easy when the had come from the oven. All buns were in the proover and a quick check of dough 1 had shown remarkable growth we still had time to mix the Sourdough, this bread is one i have made a few times and has the addition of  Sesame oil in the dough and also Black Sesame seeds added at the end of the mix both  give it a wonderful aroma. Again we finished this dough at 29 degrees and split it to fit into 2 tubs.

The bulk fermented dough was the brought out and from the mark on the outside of the container we believe it had more than tripled. all the students were able to do the finger poke test and able to see the dough hold the shape of the extracted finger  indicating the dough was at its prime, the knock down was demonstrated and explained along with the chance to experience the smell of the gas produced and held captive by the dough. The dough was benched and again divided normally i would weigh for a dozen buns but thought that they might find 8 easier to handle so weight was 640g and as these dough pieces were destined to be rolled out as rectangles the handing up was a matter of folding up as rectangles these were duly  covered and allowed to relax for 10 minutes, time to check on the hot cross buns in the prover  and they were moving along nicely the class then fire up their ovens, and the cross mixture and sugar wash were prepared

The attention was then back on the cinnamon buns as i demonstrated the rolling out of the dough pieces the brushing with water and sprinkling of the cinnamon sugar and the the rolling of the dough and the simple mater of cutting 1 into 2, 2 into 4 and 4 into 8 allowing for the ends to be slightly bigger as the ends are not always square showing them how to make sure the seam is pinched and that the end pieces are placed into the centre of the trays and that the pinched ends ar also facing inwards to achieve the best look. again the students did well and were able to recognise any faults like loose rolling up etc and then do better. The hot cross buns were brought brought from the prover and had the crosses piped on and were then ready for the oven , the cinnamon scrolls were then placed into the prover. The Sourdough was then able to be demonstrated with its stretch and folds being done on the hour. The H/C buns were then  brought out and duly sugar syrup washed and looking a treat. The students were then allowed a quick pit stop and were asked to weigh up their last dough which was to be a hand made dough on the bench.

This dough was just a 200g of flour job and to be hand made on the bench the main ides was for them to feel the dough changing in their hands as the energy was put into the dough, suffice to say they all ended up with agreater respect for their trusty mixers agin this was don as an instant dough as time constraints with other classes due to use the kitchen in the afternoon. they were all able to shape their dough pieces as the pleased after i showed them 3 plaits, 4 plaits cottage loaves etc most wanted to tackle the plaits  and they all looked pretty good. the cinnamon buns were now ready for baking and   they too also looked first class both going into and coming out of the ovens these were also sugar syrup washed  after the oven and given a sprinkle of fine sugar as well. The stretch and folds were performed when due on the sourdough and the first taste tests were conducted on the Hot cross buns.

Cleaning up was commenced  and the hand made doughs were also baked off when the had proved up nicely  finally the Sour dough was divided up loosley handed up allowed some recovery and the boards and linen clothes made ready. Everyone was involved in the shaping of the S/D loaves which we weighed up at 500g they were shown how to place them on the couche and to cover them up for their overnight stay in the coolroom. I am going back tomorrow for 1.00pm so that they can bake their sourdough loaves and take them home. All in all a great day away from my normal duties as the purchasing officer with some very nice buns turned out and the prospect of some delightful bread to come.

There may well be some pictures to add that the students were taking time will tell and i will add them i will also post the dough formulas after i get back to work tomorrow 

Some of the sourdough black sesamee bread baked the day following the students making the dough

Kind regards Yozza

       

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yozzause

Part 2 of the holiday started with the QM2 tying up in Southampton and bidding farewell to our travelling friends Bob and Joan were heading for London and were catching a National Express coach. They were to be in the first group to leave the ship and already had their luggage to disembark. Dave and Anita were actually going to be staying with family in Southampton and Judy and I were to be picking up a hire car that we had organised with an Australian broker before we left. The embarkation was very orderly with designated areas to go to until being called for. We were off well ahead of the anticipated time and a short taxi ride took us to the Alamo car hire office which was quite busy. A silver Peugeot 308 diesel was bought around, we accepted their fuel deal whereby you pay up front for a discounted tank of fuel and can bring the car back on empty a not have to pay the much higher bowser price.

We had a 20 mile journey to my dad’s house where I grew up in the village of Liss in Hampshire. I managed to turn it into closer to 40 miles with a few wrong turns here and there. It was great to be staying with dad and in the house that I grew up in although a little strange now that mum had passed away some five years previously.

 

We stayed with dad for a week, although now 84 dad still loves to travel and was in Australia last Christmas and will be there again this year when his eldest grand daughter is getting married. We then travelled on to Cornwall to stay with a sister but went a more leisurely route via the New Forrest, which is an area of southern England which includes the largest remaining tracts of unenclosed pasture landand heathland forest in the heavily-populated south-east of England. It covers south-west Hampshire extends into south-east Wiltshire and towards east Dorset. 

We travelled to Devon and stayed overnight with an Aunt and Uncle in a quaint English thatched cottage in the Village of Whimple that dates back to before Australia was even settled. My Aunt and Uncle are also regular visitors to Australia as they have a daughter and 2 grand children and 2 great grandchildren living there.

We departed at midday and arrived at my sisters house in the countryside not far from the village of St Agnes, It was wonderful to catch up and it was my wife’s first visit  to my sisters home where she keeps chickens, goats, pigs a llama, geese a pony and three very friendly dogs and a cat. Judy is an animal person anyway so took to them straight away. We stayed for 2 wonderful weeks in the summer house and although the weather was a little unkind it never stopped us from doing anything from visits to the museum to collecting and cooking up mussels from the beach at low tide.

Chris my brother in law took a week off from work and took us to may interesting places and Cornwall has a fascinating history and normally a great climate.

There had been wild weather all over the UK but fortunately not at places when we were there. We had ferry ride from the city of Truro down the tidal river to the port of Falmouth on the south coast.

Whilst in Cornwall I did get to make some bread and do some baking and my sister also took me along to meet Baker Tom at his new bakery, unfortunately Tom was busy with a couple of people that were on a bread course but did come and say hello

 

All to soon it was time to move on and we headed off, we went along the North coast of Cornwall, Devon, Somerset and Gloucestshire stopping at lots beautiful post card towns in secluded bays.

We crossed the suspension bridge into Wales the weather perfect we drove on enjoying the scenery but noting that the rivers were high and muddy a testament to the recent heavy weather. We decided it was time to stop at a B+B for the night but we were out of luck as many were full, we called in at a Premier Inn but told that they too were full apparently a big motorcycle event was on nearby and most places were likely to be full as they were ringing around to find vacancies. Nothing for it but to sleep in the car, we found a nice spot just off the main road with some houses and a park close by, the car was quite comfortable with layback seats and we were able to watch the slow transition to twilight, a phenomenon that doesn’t really occur in Australia.

We woke around 3.00am both feeling a bit cold, my wife asked to have the heater on, to which I replied that we might as well get going as it required the motor to be started.

We arrived in Crewe at 5.00am about the same time as daylight was making an appearance along with the partygoers from a nightclub, many young women scantily dressed for the cool air oblivious to the cool and motor vehicles.

We saw 24 Hr Tesco store and thought we would be able to get a hot coffee only to find 24 hr does not include Sat/Sunday Anyway it was a good spot to have some further shuteye.

Several hours later we were off again headed for Leek were my sister in Australia has just purchased a property so we were going to have a look see anyway we found a pub open that was opened for a full breakfast for under 4 pounds.

Now completely refuelled we pressed on to find Leek a most interesting locale especially with the canal passing through the majestic hilly countryside, which we traversed heading for Huddersfield. 

We stayed at Huddersfield for a couple of weeks catching up with Judy’s family who I get along with really well and had a marvellous time catching up, even a cousin that normally lives in Spain was there.   

 We headed further North and stopped at Durham only to find a great deal of activity with police and security everywhere, nice of them to have made such a fuss for us, but apparently it was for her majesty the QUEEN now that’s what I call a royal rendezvous. We saw LIZZY go by and before long were heading of to meet baking Royalty just north of Newcastle we found our way into the little village of Powburn

And very quickly found the bed and breakfast that we had booked into a couple of cottages down from Andy (ananda) Smith, I soon spotted the wood fired oven around the back and met Andy in the flesh, we have been TFL members for a similar length of time and have corresponded a bit as we both had been employed at technical colleges although Andy as a teacher and myself as a purchasing officer but getting involved in the bread making side of things with the hospitality staff and student chefs. We had a lovely cuppa and Andy showed me his set up with mixer and flours.

Judy of course made friends with Andy’s cat ,We decided we would all go out for a meal and some Real Ale, Alison was away unfortunately so it was just the 3 of us at a delightful English pub well off the beaten track where we had a good feed and some fine Beer.

We didn’t make it a late night as Andy was going to be doing a stint in a community bakery the following day. So after farewelling Andy we had a great nights sleep at the B+B, the next morning after talking with the owner we decided to stay an extra night and explore the area we even got to Holy Island that Andy featured in one of his write ups, the whole area is really quite beautiful.

The next morning we were shown the birds of prey that the B+B proprietor keeps, I keep parrots and finches back home which are very pretty and colourful but the hawks and owls were quite majestic, and quite big and impressive up close.

Next stop was Scotland and we drove through the low country rather than along the motorways and with the aid of the sat nav I bought in Huddersfield had the confidence to tackle some very lonely narrow roads through some stunning scenery.

We stayed with some friends that I went to school with many years ago when we were all from Hampshire. I came to Australia and they moved to Scotland when Peter graduated from Uni. We had an absolute ball and had so much fun doing so many different things, its pretty much the same when they come to Australia and stay with us too. All to soon it was time to board the flight back to Australia we had arranged to leave from Glasgow airport to avoid London as the Olympics were just kicking off. We were able to drop off the hire car a couple of days earlier so that was one less thing to worry about. The flight was aboard a Emirates A340   to Dubai we left early evening and arrived in Dubai early morning. A stopover was planed to break up the 19 hours flying time and we stayed at the Premier hotel close to the airport, they run a free shuttle bus every 30 minutes. Check in time wasn’t until 2.00pm but we were able to drop off our bags and get the free shuttle that took us into town and shopping centres. As a railway enthusiast I was keen to go on the driverless train and bought all day tickets and travelled the length of the train line. It was very very hot but everything is air-conditioned. It was Ramadan so many food outlets were closed at least until evening. We went back to the hotel checked into a comfortable room and I went up to the roof pool for a swim, the water must be cooled too as it was very pleasant.  Later we headed out again on the free bus to the biggest shopping centre with the ski slope and the huge aquarium, we missed the dancing fountain and before long were looking to head back to the hotel. The locals were all very friendly and we caught a packed bus to the railway station. The front of the bus was reserved for ladies only I was told, and at the airport there were ladies only Taxis driven by ladies for ladies easily recognised with there pink roofs. I think that would be a winner back home here in Australia especially at night. The hotel free shuttle bus took us from the airport stop back to the hotel and we collapsed into bed well after midnight.

Next morning we had decided to take a swim in the pool, we were surprised how hot it was beside the pool so didn’t stay for long as the intention was to have breakfast at the hotel. When we said two for breakfast we were told that breakfast finished at 10.00am but the good news was we were in time for lunch it was just after 12.00.

We then relaxed as our fight was to leave Dubai in the early hours and it is an 11 hour flight . There was only one more important thing left to do and that was to meet Khalid (mebake) he was coming after work and after breaking his fast for Ramadan after sunset. Any way Khalid arrived and we sat in the cool lobby and talked  bread and about Dubai and Khalid had some home milled flour for me that I was unable to accept as Australian customs are super strict on food stuffs being bought into the country, I would have dearly liked to have tried it as it looked felt and smelled great. Khalid also had some of his breads for me to take but again I could only take what I knew we would eat on the plane or those Beagles would get me at Perth airport. The bread was every bit as good as Khalid’s pictures and thankyou my friend for you generosity, It was a great pleasure meeting both Andy and Khalid on this trip and although we didn’t get the time to bake together perhaps we will another time ! So we made it home much to the delight of the grandchildren and I managed to do Royal Rendezvous part1 quite quickly its taken some time to get part 2 finished, I guess I was prompted with the Queen Mary 2 arriving in Fremantle this afternoon on her world cruise, almost makes me want to do it all again.

Kind regards  YOZZA               

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yozzause

 

A touch of rye, i made this bread on the 4/12/2012 at work

1 kg wholemeal flour

500g rye meal (coarse)

2.5kg bakers flour

total flour  = 4000g     ( therefore 1% = 40g )                                                                  

80g salt  = 2%

dried yeast 40g = 1%

dry gluten 80g = 2%

light malt powder left over from brewing that had gone hard and then added hot water to melt 110ml

home brew stout and water 50/50   2.8L = 70%

 

 

 

This was a timed dough that i think took 2 hours to bulk ferment (must write these things down as you do them the memory is not what it was)

 the 2 loaves in the top right corner of the cooling rack were sour dough efforts with the throw away part of my sour dough culture from refrehment baked in a mini oven in our lunch room.

The touch of ryes were very good and stayed fresh for days i think that the light malt had a very  good effect on the dough and could be detected on the crust.

kind regards and merry christmas  to all of the TFL Community Yozza

 

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