The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Christopsomos

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geraintbakesbread's picture
geraintbakesbread

Christopsomos

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Daisy_A's picture
Daisy_A

Hi Geraint,


That's an attractive looking bread. Looks like you got the tricky shaping down well. What is the taste like?


I had a completely different baking weekend from the one I planned. Have made dough for txfarmer's whole meal and some for a first try at naan breads. Both are retarding.


Best wishes, Daisy_A

geraintbakesbread's picture
geraintbakesbread

Hi Daisy


I think I've been spoilt by the Panettone recipe you directed me too - it will be a while before I find an enriched fruit bread to match!


The taste & texture were similar to a sourdough stollen I made in December by adapting a Paul Merry recipe. Both are/were much denser than the panettone & much more like a fruit bread if you know what I mean: you kind of need to spread butter on it. Apparently it's better toasted! It will be interesting to see how the flavour develops, if I get chance! (I gave half to my parents & my partner is devouring the rest rather too quickly!)


Be interested to hear how your naan turn out - are you making sourdough ones?


Best regards


Geraint


PS/ Weird how the kiln shelf thread got so aggressive, what's that all about?! Seems like your holding your own with that though, hope it hasn't upset you too much.


 

Daisy_A's picture
Daisy_A

Hi Geraint,


That's interesting to know, thanks. I have some crystallised orange peel and orange flower water from the panettone. Think I might try the lovely gibassier that both breadsong and Sylvia have posted on. 


Thank you for asking about the kiln thing. I'm good, thanks. Something I've observed about oven stone threads, though, they do tend to get 'hot'. In that end I looked at it like data and decided that in their different ways all the posts were saying kiln stones should be safe for oven use. This was reassuring as several threads I looked at when a novice baker seemed to predict oven stone doom in various forms! 


I am trying sourdough naan, but it's uncharted territory for me. Found this forum called 'Mamta's Kitchen'. It was set up to share heritage Indian recipes and others. Curry recipes I've tried have been good.


In the naan thread it said that traditionally naan dough was mixed with yoghurt and left to ferment naturally. Not sure if any other yeasts were added but if so they appear to have been natural yeasts. Have mixed in some sourdough and gone for long fermentation. Don't have a tandoor so may try a griddle or frying pan. Would be good if it comes off.


Recipe for peshawri naan is on this link: http://www.mamtaskitchen.com/recipe_display.php?id=12836


See you have been baking a lot recently - all the best for these new challenges. Daisy_A