sotv Posted March 7, 2019 Share Posted March 7, 2019 Made this in a dutch oven several times, very easy to do and tastes great. I use Strong Bread Flour as the protein level is 12g and is equivalent to the all purpose flour they mention in the video. The very strong version doesn't really work as it is usually 14g +. Very simple to do and I just use the flour used in the bread, rather than the wheat bran. Video 1 Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted March 7, 2019 Share Posted March 7, 2019 Will have a go at this one! ☝️ Quote Link to comment Share on other sites More sharing options...
Icefever Posted March 7, 2019 Share Posted March 7, 2019 I follow John Kirkwood on the tube.....this is his sourdough in a Dutch oven........... Take a look at his channel.....https://www.youtube.com/user/jonboy2478/videos He's a master baker (I think).....but he does some interesting vids.. Ice. 1 Quote Link to comment Share on other sites More sharing options...
Icefever Posted March 20, 2020 Share Posted March 20, 2020 I did one of John's crusty bread last week...did another on Wed, turns out great, will be making another over the weekend. Turned out a short video on it. Ice. 2 1 Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted March 20, 2020 Share Posted March 20, 2020 Great Video Ice! Like the overhead camera work 😉 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted March 20, 2020 Share Posted March 20, 2020 Very good video mate,well done. Only problem is there is no flour in the shops at the moment! 1 Quote Link to comment Share on other sites More sharing options...
Icefever Posted March 20, 2020 Share Posted March 20, 2020 1 hour ago, Smokin Monkey said: Great Video Ice! Like the overhead camera work 😉 Cheers...got to sort out the new mic...tried to do the voice over but there was far too base....hence the story cards... 1 hour ago, Justin said: Only problem is there is no flour in the shops at the moment! Fortunately we buy flour from Bookers pack of 8x1kg bags at a time. just had a look around the net and you can find it. Ice. 1 Quote Link to comment Share on other sites More sharing options...
Icefever Posted March 22, 2020 Share Posted March 22, 2020 (edited) Just started another loaf as we finished the last one this morning. The dough is now sat in the bowl, got around 10 mins to go on the first 30mins proof, then knock it down and set for 2nd proof....then into the oven. Then we're off up the kitchen garden got a lot of prepping up there to do. Ice. Edited March 22, 2020 by Icefever Quote Link to comment Share on other sites More sharing options...
Icefever Posted March 24, 2020 Share Posted March 24, 2020 I can't see us ever buying bread again, making it yourself is so easy.....give it a go. I'm even baking a loaf today for an old lady friend of ours. Ice. Quote Link to comment Share on other sites More sharing options...
Justin Posted March 25, 2020 Share Posted March 25, 2020 Have you tried same with wholemeal or/and or sourdough mate? Quote Link to comment Share on other sites More sharing options...
Icefever Posted March 25, 2020 Share Posted March 25, 2020 Sourdough yes...not 100% wholemeal, done a half & half flour wise. Made another loaf this morning, so easy....and tastes a damn lot better than shop bought. Ice. Quote Link to comment Share on other sites More sharing options...
Justin Posted March 25, 2020 Share Posted March 25, 2020 I am going to put a stater on, step 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted March 25, 2020 Share Posted March 25, 2020 What is "wheat flour" Quote Link to comment Share on other sites More sharing options...
Icefever Posted March 25, 2020 Share Posted March 25, 2020 14 minutes ago, Justin said: What is "wheat flour" It's what it says mate...flour made by grinding wheat grain...most flours are. Wholemeal is wheat with most of the husk (bran) & germ in. Ice. Quote Link to comment Share on other sites More sharing options...
Justin Posted March 25, 2020 Share Posted March 25, 2020 That is my point most flour is wheat flour. Video on making a starter says add table spoon of wheat flour. I think he means not strong bread flour i.e. any other flour? Quote Link to comment Share on other sites More sharing options...
Justin Posted March 25, 2020 Share Posted March 25, 2020 Google advice says this: confusing? Why not just call it wholemeal? What is wheat flour in UK? All-purpose flour = plain flour. whole wheat flour = wholemeal flour. Quote Link to comment Share on other sites More sharing options...
Icefever Posted March 25, 2020 Share Posted March 25, 2020 All flour will act as a starter...rye flour, spelt flour, whole wheat flour, barley flour, it's all down to the wild yeast thats on the flour. Ice. Quote Link to comment Share on other sites More sharing options...
Icefever Posted March 25, 2020 Share Posted March 25, 2020 Wholemeal is the UK term....Wholewheat is the USA term. Ice. Quote Link to comment Share on other sites More sharing options...
Justin Posted March 25, 2020 Share Posted March 25, 2020 yes strong bread flour water and then 1 tbspn of wheat flour read wholemeal I think. (per the video recipe in this thread) Quote Link to comment Share on other sites More sharing options...
Icefever Posted March 25, 2020 Share Posted March 25, 2020 Yes he's using wholemeal, it's the bran in it that will have the best wild yeast to give the starter a better chance. Just using plain bread flour sometimes go bad as it take too long for the wild yeast to take hold...very must like using wild yeast in brewing. Ice. Quote Link to comment Share on other sites More sharing options...
Justin Posted March 25, 2020 Share Posted March 25, 2020 Good advice, thank you mate Quote Link to comment Share on other sites More sharing options...
Justin Posted April 15, 2020 Share Posted April 15, 2020 Finally conquered the starter but only when i put in my fermenter fridge t solid 20 degrees, as it is too cool in house which is more like 16.5 to 17.5 degrees and obviously colder at night. If l leave it at room temp then nothing but some very small activity, in fermenter fridge gets going bubbling away beautifully. Bread making to follow once i start to run out of bread! 3 Quote Link to comment Share on other sites More sharing options...
Justin Posted April 15, 2020 Share Posted April 15, 2020 I going to use my bread maker to make a dough with it then bake in the oven Quote Link to comment Share on other sites More sharing options...
Icefever Posted May 3, 2020 Share Posted May 3, 2020 Got stuck into making another crusty loaf yesterday, it's so easy. While the first one was proofing I started a wholemeal for a friend. As Freddie would say "another one bites the dust". And another one.. Ice. 1 Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted May 3, 2020 Share Posted May 3, 2020 Got to make some Bread! 1 Quote Link to comment Share on other sites More sharing options...
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