The baking thread

[PAG]

^

As I mentioned, once the bread has cooled, I slice the complete loaf then wrap in slices of 4 for the freezer. This is the loaf just made, put into zip lock bags, about to be frozen.

[malmomike77]

After PAGs white loaf i decided to give my cheat machine a last life after its continually let me down on brown bread - 1/3 brown and 2/3 white with seeds, we shall see.

[PAG]

^

Fingers crossed........

[PAG]

Today's baguettes.......

[malmomike77]

Today's baguettes.......

they look great. be lovely sliced down the middle with soft butter, some decent chunky country pate in thick slices and sliced tomato

Fingers crossed........

thanks -- it worked

[Reg Dingle]

thanks -- it worked

As a door stop?

[PAG]

New batch of naan bread for the freezer.

[david44]

New batch of naan bread for the freezer.

Splendid work as ever PAG, any recipe?

[PAG]

Splendid work as ever PAG, any recipe?

Here ya go.....



Get the oven as hot as possible before putting the naan into it. I put them on a pizza stone and don't turn over, just around 3 minutes or so until they puff up and start to turn brown.

[david44]

Thanks for they will give it a go when the kitchen cooler!!

Many thanks for excellent tasty looking food and good descriptions and quality photos.

Cannot source a pizza stone here but will visit Makro next Wednesday do they have them anyone?

[PAG]

Thanks for they will give it a go when the kitchen cooler!!

Many thanks for excellent tasty looking food and good descriptions and quality photos.

Cannot source a pizza stone here but will visit Makro next Wednesday do they have them anyone?

I got this from Lazada. Use it reasonably often, notably for french baguettes and pizzas, plus in this instance naan breads of course. You just have to make sure the dimensions will fit your oven.

Baking stone ขนาด 30x40 cm แผ่นหินรองอบ sourdough pizza ขนาด 30x40 cm pizza stone | Lazada.co.th

[david44]

Thanks again PAG a baker and a gentleman

[PAG]

Reflecting on the state of the Jewish nation this morning, and that I'd used the last two of the previous batch of bagels yesterday, time for a new one.

Having mixed and kneaded the dough, this after proving for an hour or so.



Punched down, divided into eight pieces, each being rolled into a ball and having a couple of fingers pushed through the middle. Let to rest whilst a pan of water, with a couple of spoons of honey added, brought to the boil. Four at a time, into the boiling water for about a minute each side.



Once taken out of the water, brushed with an egg white and water mix, then into the hot oven for about 25 minutes until dark golden brown.



Bagged and into the freezer once cooled.

[david44]

I have always preferred lighter less "chewy" croissant to dip in my morning coffee to bagels, but I must add PAG they are the best looking bagels I have ever seen and ate loads when working in Whitechapel many moons ago.

[PAG]

Made the cheese, caramelised onion and potato pasties today, or at least baked them. Yesterday, having made the caramelised onion chutney, sauteed some diced potato and carrot in butter.



When softened, added the onion chutney, diced mild cheddar cheese, and a tablespoon of Dijon mustard.



This was all mixed together and left in the fridge overnight.



Made the pastry this morning, butter rubbed into flour, then beaten egg and cold water added, then mixed into a dough.



Having been in the fridge for an hour, the pastry divided into six, then rolled out into a circle, using a side plate to trim round to make even. Brushed half of the edge with beaten egg, then added spoons of the filling.



Six pasties ready for the oven, brushed with beaten egg.



About 35 minutes, and they're ready.



Taking advantage of the oven being hot, made another of my favourite sandwich bread loaves.

Having had its first proving, formed into a roll and into the loaf tin.



Allowed to sit there for an hour or so for a second proving.



Top dusted with flour, and in the oven for 45 minutes.

[PAG]

Having replenished the stock of sandwich bread the other day, it was noted that the freezer was a roll-free zone. That was remedied this morning. Same recipe I always use, though on this occasion elected to go the hand kneading route rather than using a mixer.

This after the first proving in a bowl for an hour, and ready to be divided into rolls.



Normally make the rolls quite large in a batch of 8 so suitable for burgers etc, this time went the smaller dinner rolls route i.e. 12 rolls. Once divided into balls, covered with an oiled sheet of clingfilm for their second proving of around an hour.



and ready for the oven.



Out of the oven and the tops brushed with butter, before being allowed to cool and into the freezer.

[Reg Dingle]

Gonna make a few cheese straws

[Reg Dingle]

Roll out the pastry and chuck down a smidgen of extra mature



It's a Murcan recipe and I don't have any cups so used a mug but saved enough of that 550g block for a little sandwich














The first batch

[Mendip]

^ Fanny Cradock eat your heart out!

My mum's got a good recipe for cheese straws, she makes them for the WI at Christmas.

[Reg Dingle]

^How old are these women? I do like a bit of Fanny

[Reg Dingle]

Batch 2



Thinking I might have missed a trick by not adding cayenne pepper but they gp awfully nice with a cold un

[cyrille]

Those look fkin good, I have to say.

[PAG]

Batch 2



Thinking I might have missed a trick by not adding cayenne pepper but they gp awfully nice with a cold un

Excellent, was thinking they'd be great with some kind of spicy dip as well.

[BLD]

Roll out the pastry and chuck down a smidgen of extra mature



It's a Murcan recipe and I don't have any cups so used a mug but saved enough of that 550g block for a little sandwich














The first batch

When we got on the piss that night on the darkside. You never mentioned your baking skills . Green sent

[cyrille]

He's taken two things out of their packets, wrapped one in the other and put them in the oven.

I could demonstrate if I'd quoted all eight fvckin pictures in my post.