Inspiration

I read on my facebook feed that you could improve the flavour of bread by using the water from boiling potatoes or pasta in the recipe, instead of plain water. Apparently the starch in the water acts as a dough enhancer.
 
What a brilliant idea I thought, and so logical it makes you wonder why it isn't automatic. 

Although I already use this water for a gravy base, it gives me another thing to try. And as today is a bake for myself day, I decided to give it a go. I had just boiled the potatoes for our roast (Gammon since you ask) so I saved the water in the fridge, once it has cooled enough not to kill the yeast, I will make a Wholemeal loaf.

I use Organic Wholemeal flour and 70% hydration, so I needed 525ml of water for 750g of flour. This is just right for my 2lb loaf tins (too many units there!) but I'm sure you know what I mean. Anyhow, I mixed it up and left it to prove in my oven.

60 minutes later it had risen well,

so I shaped it and left it for a second rise, whilst the oven warmed up.

30 minutes later,

 

 

a cut across the top,

 

 

 

Then it went into the oven for 45 minutes.

 

 

 

Looks Nice! Now I just have to let it cool a bit before I can cut it.



Big Order Part 2

Here we go, at 0500 I started making the doughs, using the ferments from yesterday, they need to prove for an hour before shaping, as you can see they rise quite dramatically.

 

 

 

 

 Next up is the scaling and shaping. Each roll needs to be about the same size, so that they all cook evenly, I usually allow a 5g range for the weights, normally each piece I cut will be 1g under or over this range for a first attempt, you would think after two years I could get them all about the same, but I admit I can't. If its under I will tend to add 6g and have to take 1 off , and vice-versa. I did try increasing the range by 1g each side, but then I still found I was 1g under or over.

After shaping they rise for about 30 minutes,  then into the oven

for about 16 minutes. Then to cool and bag.

I actually made 130 rolls and was finished at 0930, time for coffee and a sit down, Oh but first I must wash up and clean the kitchen. Should be finished for 1200, just in time to deliver.

Big Order.

I've got the job of making the rolls for the buffet. Originally they wanted 100 but when I delivered the Seeded Panini on Tuesday, they asked for 120.

That's good news, but it means another ferment, as each batch makes 20 rolls. So now that's 6 batches to make and a juggling act to rise and shape them tomorrow.

Still part 1 has been completed, they now sit for 24 hours to develop a bit of flavour.

Heres some more pictures of the crumpets from yesterday,

Come back tomorrow and I'll tell you how I got on baking the rolls.

Sourdough Crumpets

As many of you will know, I have three sourdough starters,Spelt, Rye and Wholemeal. I bake Rye weekly for sale in Oats, that keeps the quantity under control as I feed it just before I bake. The others are not used as much, the demand varies and often I end up with a lot of starter.

It would be awful to waste it all, so I try and use up as much as I can. I make crackers, muffins and bread for myself (of course) and I'm always on the look-out for new ideas.

Anyway, I found a crumpet recipe online and tried it, to be honest it was awful, so I set to tweaking it (after all I had plenty of raw materials)

And here it is:

300g starter, separate it before refreshing, it doesn't have to be fresh and bubbling, mine was a mixture of Spelt and Wholemeal. It should be at about 100% hydration.

15g Sugar, I used Organic Granulated,

3g Salt,

3g Bicarbonate of Soda.

Method.

Heat a large, heavy based pan and get some oil ready to grease the crumpet rings

Mix everything in a large bowl, it will foam up when you add the Bicarb, which you should do last.

Oil the rings and put them in the dry pan, the oil will run off as it heats and help cook the base.

Spoon a small amount of mixture into each greased ring.

Cook for around 5 minutes until the edges start to set and shrink back, then remove the ring. Set it aside to cool then re-oil for the next batch.

Lift the crumpets and flip, cook the other side for about a minute.

Eat them hot or toast them later.

Winding Down

The summer season is over, it's time to relax and take things a bit slower. There are fewer large orders and more gaps between deliveries.

I did quote for a regular order in Totnes, but was unsuccessful, never mind, as a small concern I have a job matching prices with those who can buy ingredients in bulk, or who have capacity. Not only that, delivery costs and time become significant. They did however like the sample loaf, which is something positive to take from the process.

 

 

Now is the time to catch up on the development of new products, I tried some Sourdough Muffins and Currant Buns for Oats last week, and now I'm looking at a new way of making Spelt Loaves. Also Sourdough Crumpets, if I can fix the sticking to the rings issue.

 

 

As you can see, the look is spoilt, but the flavour is worth a bit more effort to get it right.



My Biggest Order yet.

Mega order for Oats today, one of the largest I have done for them, a lot more work than 120 rolls as well.

2 Small  Rye Sourdough, 2 Soda Bread, 4 Spelt Tin, 2 White Bloomer, 20 Dairy Free Teacakes and 30 Devon Splits.

That was enough to keep me very busy, and if I had heard about it in time I could have done another 2 Rye, but I'd already started the ferment. It takes me about 36 hours to make my Rye Sourdough loaf, for Wednesday delivery I like to know by Monday evening, so I can let my starter work overnight.  I could do it quicker but it wouldn't be right and I don't want to compromise the product just to sell more. Ultimately they wouldn't come back as it wouldn't be as tasty. So I will do 4 next week.   

Also the Jammy dodgers featured at Millie and Me on Facebook, 

  

By the way, if you're interested, check out the main blog for non-bread stories, the link is on the right, if you are looking at the mobile version you will have to enable the web view at the bottom of the page.

Brixham Bramble Dodger

Here's my version of the Jammie Dodger, using my home made jam. I made these for Millie and Me, apparently they sold very well, along with the Custard Creams that I also did.

Next stop will be the Ginger Nut!