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Floris bread 2 - Off in the distance
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May 2016
 

The Bellinghman
Date: 2009-04-29 00:16
Subject: Floris bread 2
Security: Public
Tags:bread
OK, this is to note a variation in the recipé, so I know what I've done (and it's only just gone into the over):

500g potatoes, steamed then mashed
75 ml olive oil
1000g plain flour
3 tsp salt
75 g fresh yeast
250 ml water

Mixing the flour and mashed potato, and adding more flour and water as I go until I've got a stiffer dough.

The rising is nothing like as explosive (about 90 minutes to double in volume) and I'm baking for 40 minutes rather than 30.

ETA: Note that these are the changes: the loaf is still steam baked, as per previous post. See comments for picture of the result.

Also, I moistened the top and added poppy seed to the top.

Conclusion: a bit more water (this was half the previous amount) next time, and maybe a 35 minute bake.
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Nik Whitehead
User: sharikkamur
Date: 2009-04-28 23:40 (UTC)
Subject: (no subject)
That sounds like a really interesting recipe. I'm going to have to try it. Although I may have to use dried yeast as we don't have the convenient supermarket bakeries here.
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The Bellinghman
User: bellinghman
Date: 2009-04-28 23:45 (UTC)
Subject: (no subject)
I'm still working on it - and it's got another 6 minutes before it comes out of the oven.
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The Bellinghman
User: bellinghman
Date: 2009-04-29 00:02 (UTC)
Subject: (no subject)
OK, a quick view of the result:

From Bread


I should note I moistened the top and scattered poppy seed on too.
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Nik Whitehead
User: sharikkamur
Date: 2009-04-29 00:03 (UTC)
Subject: (no subject)
That looks exceedingly mnom.
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The Bellinghman
User: bellinghman
Date: 2009-04-29 00:19 (UTC)
Subject: (no subject)
Tastes nice, too. Nice soft crumb, with a good crisp crust.
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Doing simply dreadful things too
User: clanwilliam
Date: 2009-05-04 21:47 (UTC)
Subject: (no subject)
Exuberant does not even begin to describe this dough.

Let's see how it does after the baking. It's about ready to go in.
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The Bellinghman
User: bellinghman
Date: 2009-05-04 22:22 (UTC)
Subject: (no subject)
Oh dear, should I call out the biohazard response teams?
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Doing simply dreadful things too
User: clanwilliam
Date: 2009-05-05 00:54 (UTC)
Subject: (no subject)
Well, the dried yeast proportions I found were a wee bit too much, and the bloody thing expanded *fourfold* in the tin.

However, I now see where I went wrong, and I think I'll bake it next time like the 24-hour New York bread, which should produce a denser bread than that, but which will react nicely to that baking technique.
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