Bakers milk powder
Where can I found bakers milk powder? I'm referring to the recent recipe for oat whole wheat bread.
Where can I found bakers milk powder? I'm referring to the recent recipe for oat whole wheat bread.
I have been tinkering with an oat and whole wheat english muffin loaf for quite a while. I used to make this recipe with AP flour but now we try to eat only whole grain baked goods. This is my latest tinker and I am quite happy with the results. I increased the water for a higher hydration loaf hoping to get bigger nooks and crannies to better simulate an english muffin. The recipe follows the pictures. Happy baking!
Stir together in a large bowl.
Note: If you don't have oat flour, you can grind old-fahioned oatmeal in a food processor until flour-like.
Heat until 120-130 degrees and add to the dry ingredients. Beat well with a wooden spoon to make a smooth batter. Batter will be quite thin.
Add and stir in until well blended to make a loose batter. Adjust with water or flour to the consistency of muffin batter.
Grease and sprinkle with cornmeal two 5”x 8” bread pans. Divide batter evenly between the pans and lightly smooth tops with a spatula dipped in water. Lightly sprinkle top of batter with cornmeal.
Cover and let rise in a warm place for 30 - 45 minutes until about 1/2 inch above the top rim of the pan. Batter will be very puffy.
Bake at 400 degrees for 25 minutes. Remove from pans immediately and cool on a rack.
Because this bread has no fat, it should be used in a day or two. It freezes very well and can be put in the toaster without thawing.
Happy Saturday! I know you’re excited. What better way is there to spend your Saturday than by making some sourdough?!? Not much I can think of.
Yesterday, I told you all about what exactly a sourdough starter is, and how easy it is to grow one! Today, we’ll begin the process of growing your very own wild yeast culture.
Let’s start with finding a place to keep your starter, preferably something with transparent sides. Both plastic and glass are okay, but don’t use metal. The fermentation of the starter will corrode the metal and can ruin your bowl over time and make your starter taste metallic.
I decided to go for a recycled pasta sauce jar. They’re nice because you can easily see if your starter has had any activity. Whatever you decide to store it in, make sure it’s not air-tight. You can cover it with saran wrap and secure with a rubber band or you can use a tupperware and poke a hole in the lid. I just stabbed the lid of my jar and that works just as well.
The next thing you want to do is weigh the empty container.....
Thanks, and have a great Saturday!
Been adding up some interesting thoughts lately. Found a site that looks like lots of fun with the northern hemiphere snow on the way!
What do you think?
Lots of room for experimentation...
Another Simple White Loaf. I got this from this Japanese website: http://kneader.jp/recipe/14. Thanks to Koby. It was a light, fluffly bread, just like those you find in those Japanese Bakery. I doubled the recipe here.
What I find interesting is the method: 1. The Biga Mix - it includes sugar first. its quite a high content of yeast, I probably would like to try a little less instant yeast. This only requires 10 minutes although I extended it to 30 mins because of the temperature here. 2. The baking - 3 different degrees within the span of 35 mins baking time. Here's the details in this site: https://sites.google.com/a/jlohcook.com/jennycook/latest-postings/simplewhiteloaf
What do you think of this method?
Floyd - I posted about this in the baker blogs, but I'm not sure how many people (especially the newbies) read there, so I thought I'd post a link here, as well. If you consider it spamming, feel free to remove. Thanks!
Sourdough Starter Tutorial!
For all of you wanting to make a sourdough starter, but too intimidated by it, head on over to Ovenmittsblog.com, where I'll be building a starter from scratch. I'll be going through the process day by day to show you exactly what's going on. I posted an intro today, and we'll get started (ha.) tomorrow. See you there!
Recently I have read with interest that using an instant-read temperature probe is much more accurate than tapping the bottom of a loaf to determine if it is done.
What I do not know is were to find a list of temperatures for different types of loaf.
Any help please?
Why do so many home recipes call for the use of ice to produce steam?
My thoughts are: Ice uses more heat energy to produce an equal amount of steam from the same weight of water.
The ice may last a bit longer.
Thanks in advance for your replies.
My husband really likes the bike.
Our bike thirty years older than him but thanks to very good condition.
I thought so surprising for a brand new bike! Pleased at the new bicycles.
Sparkles and flashes are edible too!
True said that you never eat.
Tomorrow we will be married 39 years and this is my surprise!
Little presents a simple but a lot of love in it!
So, thought I would make a quick blog about my recent success in making soft bread rolls! I have taken a few different methods from various sources and cobbled them together to make a roll which I find to be delicious and wonderfully soft.
625g strong white bread flour (I have tried this with plain flour, was not pleased with the results)
1 sachet (7g) dried active yeast (I use tesco own or allinsons, whatever you like really.)
60g unsalted butter (Anything but country life)
400ml warm water (not hot. . you already knew that)
Will also need:
Olive or vegetable oil for kneading and greasing
Full fat milk for brushing
small knob of butter for brushing
Tin foil for covering
Measure your flour into a large bowl, adding your butter in the middle. Add salt to the right and your yeast to the left. Using a wooden spoon, mix the ingredients together. (I am told that you should be careful to not bring the yeast and salt into direct contact before the mixing, hence putting them on different sides of the bowl)
Add about half of your water to the mix and stir it in. Gradually add another quarter of your water while stirring.
At this point, abandon the spoon and dig in with your clean hands! Now, this is where your judgement comes into play. Bring the mix together into a ball, making sure to mop up all of your flour into the ball. You will now add some, or all of your remaining water. I like to use the majority of it, it does make the dough a bit sticky; but this will work its self out with kneading and a little sprinkled flour if needed. (although avoid if possible.)
When your dough is suitably formed and ready to knead, put about a teaspoon of your oil on your clean surface and rub it over. Now turn out your dough on to the surface and coat it once in the oil. Kneading is a personal thing I think, I use a fairly basic press, turn, fold and repeat method. Do this for about 6 minutes, then leave the dough to rest while you clean out the mixing bowl. Knead for a further 4-5 minutes. As mentioned, your mix should be fairly wet, so having a bread scraper and a little flour at hand will be really very useful. Just to stop the nightmare of the dough sticking all over the place.
Lightly oil your bowl and place the dough in to it, turning once to cover. Place a tea towel over the top and leave to rise. The time varies, but at least an hour will be needed. You want it to be doubled in size.
Prep for next stage:
once you feel your dough is almost ready to be knocked back and shaped, you can prepare a few things for the next stage of the rolls. Prepare a baking tray (625g will create 8-10 fair sized rolls, so it will need to be a fair size) by either lining it with baking paper, or as I prefer to do- greasing them with some margerine or more olive oil. (Me and olive oil have a great relationship going)
You will also need to get some full fat milk in a small bowl or glass, along with a brush.
Lightly flour your surface and turn the dough out. Lightly apply pressure to the dough, trying not to knock all of the air out as you flatten it slightly. Now leave it to rest for 10 minutes.
10 minutes later:
Using your hands, roll the dough out into a rough square shape. If you used plenty of water, this can be easily achieved by lifting the dough in the corners and letting it sag slightly. Now roll the dough in towards you, forming a french stick type shape. Using your hands, roll lightly from the middle out until the dough is roughly the same thickness right across. How thick this is doesnt make a great deal of difference, as we are going to cut it anyway. Using a sharp knife, Divide dough into 8-10 similar sized pieces. No need to worry about weights etc, as long as they look about the same, that will do.
Now to shape the balls into your rolls. Again, whatever works for you. I personally like to fold it into a rough ball, then push my hands together under the ball while using my thumb on the top to push the dough down at the side. Its a hard one to explain, so again, whatever works for you. Just a good roll shape. I like to flatten them down a little, as the water quantity will lead to them spreading anyway. Do this with all your dough and place them on the prepared tray. About an inch and a half or so apart. At this point, brush your rolls with the milk and place it in the fridge, as we will need it again later in the cooking process.
Now cover them with again with your tea towel and leave somewhere warm.
After about 20 minutes, turn your oven on to 180ºC/356ºF. (fan assisted) At this point, I like to pick the towel off the rolls and re-cover it. Just so it doesn't get stuck on them. Leave to rise for another 20 minutes while the oven warms up.
Place your rolls in the middle of the oven for 13 minutes. While they are cooking, cut your self 2 fair sized sheets of tin foil and get your milk back out of the fridge.
At the 13 minute mark, bring the rolls out of the oven. they should be very light coloured. Again, brush them with the milk. Now cover your tray with the tin foil, taking care to fold the foil over the edges so it doesn't get blown up by the pesky fan as you open the door. We are going to leave these for a further 10-15 minutes. We will take this oppertunity to melt our butter. How you do this is entirely up to you. I put some kettle water in a glass bowl, and rest the butter in a plastic bowl over it.
Take your rolls out of the oven and uncover one end to check on the rolls. You can use which ever method of telling "doneness" you like now. I use a probe to check the internal temp has reached 210f. If your rolls are done, uncover entirely and leave to cool for 2-3 minutes. Now rub the butter lightly over your rolls. Not too much, just enough to cover and leave shiny.
If you have one, place your rolls on a wire rack and leave to cool for 2 hours at least.
The finished product!
You should hopefully be left with something like this! Light in colour (thanks to your tin foil) and once cooled, will feel soft and light. They go wonderfully at the side of a meal, or just as a quick meal in their own right. I personally am a sucker for plain old cheddar cheese.
I hope you will consider giving these a go, and letting me know what you think :)
Thanks for taking the time to read my first bread related blog.