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  1. #76
    Northern Hermit
    friscofrankie's Avatar
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    I'm fuckin' lazy, and as I was rummaging around the back of the granite dealer i found this 30 x 30 slab of marble that was less shiny than the others. The granite slab appears to be a pice of a counter top that was broken is is about 40 x 80+ nice and polished. I handed the lady a 100 baht note and was done.

    The local, hand-made, fired brick we get up here would be ideal if I could get someone to make me a 40 x 40 slab. The marble is less than ideal but much more porous than the granite.
    When the people fear their government, there is tyranny; when the government fears the people, there is liberty -- T. Jefferson


  2. #77
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    Quote Originally Posted by friscofrankie
    The marble is less than ideal but much more porous than the granite.
    So, you want a porous stone?

  3. #78
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    yes, the ability to absorb/vent moisture away from the crust is what you're after.

  4. #79
    lom
    lom is online now
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    Quote Originally Posted by friscofrankie
    but I was unhappy with the shape of the loaf
    Jeez , you are a bit pedantic now. Looks perfect to me.

  5. #80
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    Quote Originally Posted by lom
    Jeez , you are a bit pedantic now. Looks perfect to me.
    That was by far teh best loaf yet, but at 2" tall a tad flat for practical purposes (I was discussing the previous loaf above my most recent venture.) just wouldn;t make good sammiches. and when working I tend to put my meals between two slabs of bread.
    This one I like, perfect but too fine. Work in progress.
    And yeah, I am pushing for repeatable, near perfect results

  6. #81
    Thailand Expat El Gibbon's Avatar
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    FF
    I think you 'might' be on the horns of a dilemma.

    You mention that your unable to knead the bread like you want due to your handicaped state, physical that is.

    I have heard that the more you knead bread the finer the crumb gets. I "think" that comes from Beard's book Beard on Bread. ( a great resource for classic bread recipes and avail on Amazon, just ordered another one)

    If your crumb is too fine now, and the information I'm relating to is correct, you may already be kneading too much.

    Maybe your kneading a loose dough too much to try and compensate. Possibley a tougher dough (more flour) and less kneading will help you attain that coarse texture that your looking for. BWDIK

    EDIT: Just might help your height problem also????

    Just a thought.

    I made bagels yesterday and they are slightly coarser crumb than I was hoping for, probably could have kneaded for another five minutes and achieved the desired texture. Really a tough dough and very very stiff.

    E. G.
    "If you can't stand the answer --
    Don't ask the question!"

  7. #82
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    I've read teh part about kneading too. I just made another small loaf, reducing the salt by about half and knead time drastically, maybe by 65%; same crumb. really think it may be too much heavy bread flour. So, am going to reduce the amount of bread flour increase teh all purpose and rye flour content and try to strike a balance with a dough that is slightly wetter than the last two yet slightly drier than the previous one. Going to give my starter a lot of feedings over teh next few days, try and promote the sourness that is diminishing. I'll let the culture sour up a bit before proceeding nd am going for a two, large loaf batch later in the week. I've got bread for days already so the wait is a good idea anyway
    I've tried several different methods and think I've got it all worked out. We'll see, It's really no problem eating my mistakes.

  8. #83
    Sauerkraut stroller's Avatar
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    You've done really well with your sourdough.

    I had to bin my starter, went moldy in the fridge.
    Back to industrial yeast for now - rather bland and boring by comparison.

  9. #84
    Thailand Expat El Gibbon's Avatar
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    Quote Originally Posted by friscofrankie View Post
    I've tried several different methods and think I've got it all worked out. We'll see, It's really no problem eating my mistakes.
    Again to paraphrase Mr Beard, " flock your mistakes, the results will always be better than you can buy in a store. "

    On another subject: where do you get rye flour? and do you know of a place that sells Whole Wheat flour?

    I use a lot of the Hard Wheat from Aus. but really would like something a little more hardy.

    E. G.

  10. #85
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    The Rim Ping Market (sound like broken record, I know) they have whole wheat, hard wheat, soft wheat, spelt and rye flours several brands of pastry, all-purpose and bread flours as well, price range from 30 - 90 bt/Kg.

    There are three Rim Ping Markets in Chiangmai the one on the second ring road (New Super Hiway) seems to have to greatest selection of goods, it's where I shop for western foods. The one near the river is OK and the one next to Novo Hotel is going downhill rapidly, but seems to have best eye candy.
    Last edited by friscofrankie; 05-03-2007 at 08:30 AM.

  11. #86
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    Quote Originally Posted by stroller
    I had to bin my starter, went moldy in the fridge.
    Not a reason to "bin" it actually, there are some methods to revive it and remove the mold. Too late now, but if there is interest I can post the method (have to dig it up first).

  12. #87
    Thailand Expat El Gibbon's Avatar
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    Thanks FF, I'll keep that bit of info. If I don't find any other sources closer I'll call and see if they will ship prepaid.

    E. G.

  13. #88
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    Quote Originally Posted by El Gibbon View Post
    Thanks FF, I'll keep that bit of info. If I don't find any other sources closer I'll call and see if they will ship prepaid.

    E. G.
    If they won't I will.

  14. #89
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    Damn ff, thats good to know.

  15. #90
    Thailand Expat El Gibbon's Avatar
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    Shit FF that's real friendly of ya....

    preciate it...

    Can't green ya again, yet!

    E. G.

  16. #91
    Northern Hermit
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    Thinly disguised Bump:
    I made two loaves today that show amarked improvement in the crumb department: Although still flatter than I like I am getting closer with each loaf.
    Top loaf was baked without steam the bottom was baked with three sprays during the first three minutes of baking. No more "Bread Flour" straight soft wheat flour, different brand. Gonna stick with that. Wetter dough (tough to fuckin' handle).


    Think I'll have to see how it goes with Pastrami, Chees & Peppers

  17. #92
    Thailand Expat El Gibbon's Avatar
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    NIce, actually look pretty close to the Sheepherder's from Bishop that I mentioned earlier. Those loaves didn't have a lot of height either as I recall.

    BTW a note on flour. I never use 'bread' flour at all when making breads. The current I use is from Tops, the Aussy wheat (brown bag) and the regular flour in the blue plastic bag. They normally have three types, bread, cake and the regular just plain ole flour.

    Hmm

    Breaky is here with Home Made bread toasted...

    E. G.

  18. #93
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    Looks OK to me,
    I be up in August Frankie, have a couple of them loaves then and I give em a try..

    Got to get with you then anyway cause I don't know where the Rimping is at over on the super that you mentioned..

  19. #94
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    Quote Originally Posted by El Gibbon
    the Aussy wheat (brown bag)
    It's what I used. I will stay with it. I change my technique drastically.
    I made a much wetter dough and then let that rise before turning it out on the kneading table. I kneaded for about 5 - 10 minutes, the formed loaves that I let rest for about four hours. letting them rest like this gives them nicer flavor but I thin I will need a touch more flour during the kneading and let them rest on corn meal on the granite the stuck when moving them and this probably why they flattened a bit.

    I put the top loaf in the oven while the stone was cooler and the oven still not completely hot. the bottom I put in the oven was about 250 or so I sprayed a lot of water in the oven and when I cam back to give it a second one the slick gelled coating was already forming on the bread. They also cooked less time and were much browner loaves. Think the next one will be damn near perfect (or completely Fucked-up then I just come back to this and try again)

    Quote Originally Posted by blackgang
    I be up in August Frankie, have a couple of them loaves then and I give em a try.. Got to get with you then anyway cause I don't know where the Rimping is at over on the super that you mentioned.
    Fuck all that, don;t need a reason to get together. I'd be wounded if you didn't give me a call. You come up we'll get together just for grins have a cup of coffee or a coke and shoot the shit for a while. I'll tell you where the market is too, though.

  20. #95
    Northern Hermit
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    Sourdough Banana Pancakes

    I've been meaning to post some pancakes but needed El. Gibbon's Banana bread to get me off my ass and do it.

    get right down to it these are goddam good pancakes! Here's the ingredients:


    Whatcher lookin at here is some my starter the starter ahd a feeding about 4 hors before this picture was taken and it's very active and frothy if your's ain;t so active it's not real important. Into the bolw I tossed about a half cup, maybe 3/4, in the bowl added one egg, couple-three table spoons of sugar about a half teaspoon of bicarb (baking soda).

    Now I whipped all that up together and slowly added about a cup of flour until it looked about right to pour. I mashed up a couple of over-ripe bananas tosed them in added 'bout a tblsp of the oil there inteh back. Whipped it up till it looked like this:


    Heat your skillet over med heat and drop n a drop of butter to melt.
    Dunno 'bout you but every time I make pancakes the first one is always border-line lookin so I skipped that one and I'll show you #2:

    This is a flap jack just about ready to flip the bubles have stopped rising and almost all of 'em have popped the dough although not set is no longer liquid


    Now let's flip that fucker,


    THe ol' lady wanted strawberries so a few hours ahead of tie I sliced up a few tossed sme sugar on 'em and this is what the mess looks like:


    The cooks Portion


    The cakes are thick, chewy and moist great flavor but I'm not sold onthe strawberry compote over 'em Think a few slabs of bacon along side and some heate maple syrup would be a helluva lot better. Fact is, I tore off a pice with nothing no berry juice and at it plain, much better! maybe tomorrow I'll have a couple with syrup & butter.

    The cakes are far better than anything you can buy in a box and pretty fuckin' easy if you got starter.


    The batch I made made 5 nice sized cakes. Larger batches can be made with less starter if need be just let the batch sit for an hour before using it.

    Good stuff man

  21. #96
    Sauerkraut stroller's Avatar
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    Looks like ye're bound to have put on the odd pound or so since I last saw you, dude!

  22. #97
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    Don;t eat a lot, really.
    But I do eat well.

  23. #98
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    Those pancakes look awesome Frankie. Nice work.

    My own baking skills are reviving them selves, the bloody crap Electolux oven is the limitation, it seems to vary temperaure settings from day to day, so designed my own and will start getting it manufactured next week.
    Anyway these loaves are based on a Poolish starter, I.e, Yeast based but very small amount of yeast, about 1/4 tsp per Kilo. This gives the poolish about 24 hours of fermention and the when added into the dough, 1 hours 1st proof and 4 hours final proof. So, gets good flavour but still the crumb is soft enough for the kids to enjoy.



    This looked promising but too much oven spring meant very big air holes under the top crust. Although it tasted good.



    These semi rolls / bread came out much better, went a little heavier on the salt than the top loaf, although still using about half the recommended amount. I bake them this size because they fit nicely into the plastic bags I have for freezing. This size means I pull them out the freezer, 1 hour to thaw and they are ready when I come back from my morning walk.

    I wish I knew where to get really good flour, the best seems to be the Ozzie stuff in the brown bags but supply at tops seems to be sparodic. I imagine they previously sold bugger all and now that I am buying it they haven't caught on some one is actually buying the stuff on a regular basis.
    There canít be good living where there is not good drinking

  24. #99
    Northern Hermit
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    Those loves look damn near perfect! The method you relate is almost exactly how I ferment my bread now and I am getting fairly consistent results. Still fighting the flatness though.

    The first hour proofing is crucial; wait too long and the second proofing doesn't rise well, the crumb, too fine. I let my sponge rise now for about 4 - 8 hours. this is a barely pourable dough that I tunr out onto the board with about 25% of the remaining flour. I knead enough dough in as quickly as I can.

    Made a nice 12" loaf the other day, but I waited too long in the first proofing and the loaf, although it rose, was too finely crumbed with little oven spring (HOT oven too) and no height.

    So. Next loaf the sponge will contain more flour and be allowed to ferment over night, I will knead as before and strictly enforce the one hour first proof rule. This, hopefully will give me more height. From what I've read, wild yeasts tend to give a wetter dough and take longer to rise. My starter is very active and after a feeding it blooms quite rapidly.

    Eating all the bread I make and may have to take a break from baking for a week, too much of a good thing and all.

  25. #100
    punk douche bag
    ChiangMai noon's Avatar
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    Quote Originally Posted by El Gibbon
    Can't green ya again, yet!
    since it's worth a green, I'll send them to you.
    rimping is only 5 minutes from me.

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