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larvidchr

I just moved to a new house 1,5 month ago with a decent oven, the Gf complains about it being a bit to far out to go shopping for bread in Carrefour every second day, so I have started baking my own, no mechanical aids apart from the oven, I haven't done it since I was a teenager, but it's great fun and I am getting some decent bread out of it if I have to say it myself, and like BG I love the smell of fresh-baked bread.

I get a packet enough to last for one, one and a half, month from Bangkok somewhere, with pre-packed flower and yeast for one oven load, it's different kinds of bread like White bread, multi-grain, whole meal bread, multi-cereal, dark rye and Ciabatta, then it's just to add whatever my preferences are, milk or water, salt and sugar a bit of beer in the dark rye and so on.

Here is a few of my results-

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blackgang

Good on ya Lars, I make to big a mess doing it the old way, besides the kneading is like rubbing in the cure on hams and bacon and it kinda fucks with my Cor Pulmonale, so I don't do much of it, I did have to knead it here the other evening for about 5 min. and bout did me in.
I have eaten more bread in the last 2 weeks than I have in the last 2 years.

I think I about have a sour dough down pat, but I had to use yeast for a starter, but if they get US spuds with the jackets set, they might be OK for making starter, thats what I have always used before, but the NEW spuds here do not work, and I have tried many times to get one going.

peterpan

Its good looking bread Lars, I take by the evenness of colour that you have invested in a forced convection fan oven?

larvidchr

It is a fan convection oven, but I don't use the convection when I bake, just the upper and under heat elements set at 180 degree celcius for about 40- 50 min, but on some breads like the last picture I use a whipped egg and brush it on the bread before going in the oven, it gives a crispy shiny golden surface that I think looks and tastes very delicious. Dark breads like dark rye you can brush with a dark beer (oven must be pre-heated to baking temp.), ummmm

peterpan

have you tried the fan? it should improve the bake although it looks good now 40 to 50 mins is quite a long bake time.
For loaves that size, about 400grms I would use 30 mins at the max.

larvidchr

I'm still experimenting and I will be sure to try the convection and the shorter time, Ill let you know how it turns out

blackgang

Do that Lars, Convection is a damn site faster, cheaper and a lot better than a Micro. which is in a different class altogether.
I love the convection.

blackgang

Jesus Christ, I am gonna have to slow down on eating that fuking Sour dough, starting to make me fart like a god damn pack mule.
Plumb worn out from dragging that blanket back on the bed all nite long.

DrAndy

have a word with FriscoFrankie, BG, he makes a great sourdough with captured yeast
this is in a different part of the forum, so no need for that

blackgang

Yes, and I have started it with Potatoe water all my life, and the Thai New Potatoes will not work and didn't work for him either,
He boiled sticky rice down to a gruel and got a start from that, but the one I started with yeast is now been fed for about a month and has a nice flavor and is raising a 2 inch thick loaf to over 7 inches in 10 hours., so is working well, but it still sour dough and like green beer, gonna make ya fart quite a bit., But thats cool as Thai get a hell of a kick out of hearing a good fart while in the checkout line at Tesco.
Thats right, it is enjoyable without the idiots posting and stalking, well most of em anyway, but jail does that and I ignore them now too as I was advised to do before.

BillyBobThai

BG, as a newbi here on TD, I do enjoy reading about your cooking adventures. As someone who was born before the advent of fast food, and having to make the things that one needed for everyday life, because the store just did not carry them, or maybe you could not affordd them, keep up the cooking and life lessons for us all.

jandajoy

Well said Sir.

blackgang

Thanks dudes, I really do appreciate that,,

12Call

Bunter's Foods - Home Page

Bacon can be fatty so ask for it trimmed if you like it that way.

Cumberland sausages on the BBQ are tops.

Nawty

Thanks, but thought BG used a different company....website certainly was different last time I looked at it.

12Call

Norton

blackgang

Thats it, wholesale, shop in shop Cash and carry in Chiang Mai or BKK, freight overnite by Blue Bus from BKK.
send for an online price list of many items.
I have price list for Oct. and Dec.

"Lawrence Cordes" <lc[at]siamfoodservices.com>,

Nawty

Seems a knob is at work today.....deleting perfectly good posts......knob

Anyway....I bought beef in Pakchong at 650 for sirloin a kilo the other week and was good.

Also bought bacon for 22o a kilo.

Looking for BG's original meat supplier, have seen them before and thought i saved there link, but maybe not.

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blackgang

Nawty, use the lc email link and he will send you a new pricelist of all their products, it is a zip file.Adobe reader