#75

They look great - love me some double loaf action too!

#76

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#77

that’s a bottle I’ve been eeking out since Saturday

#78

I had the same problem today with a seeded granary loaf, where it hasn’t risen as well. I’m guessing its just a lot denser. Did you try more yeast?

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#79

I made brioche tonight. I’ve not done a proper brioche before. I think it must be quite forgiving cause I don’t have a mixer or properly working scales and I barely kneeded it. Next time I’ll use a good quality butter because the flavour’s not as buttery as I want it to be. I’ll probably keep an eye on it as it cooks too instead of going off to place computer games, because I’d rather the top look less dark (it tastes fine though). I might buy a brioche tin.

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#80

I tried to make a malted granary loaf last night and I put too much malt in (I think) because even though I baked it for a long time it was still not completely baked and sagged right down.

On the plus side, I think I know how to make my own squidgy soreen style loaf :slight_smile:

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Brexit Thread w/c 28/1
#81

I’ve not actually tried it again. I will do a bit later this week and I’ll report back.

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#82

I had home-made bread and hummus for lunch at work yesterday and it made my whole day a bit better

#83

That is just awesome! I have abolutely no idea what might cause a loaf to end up like that, but I’m sure if managed it myself I woulldn’t stop laughing for a week. :smiley:

#84

Does look slightly burned, but the crumb looks fantastic. I’ve only made brioche once. I dropped it taking it out of the oven, but it still tasted pretty fine.

Mandatory “bread doesn’t need anywhere near as much kneading as most books say” disclaimer.

#85

I know this is probably a bit under the level of technical skill in this thread, but I just want to say that figuring out how to make the 24-hour no-knead bread properly has improved my life massively. Took me four goes, but now I can have home made soup and bread for lunch, and it’s super cheap. Great to teach our daughter about simple breadmaking too. I was inspired by this thread, so thank you!

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#86

let’s see it, then!!!

#87

Brioche without a mixer feels so laborious. I guess just incorporating the butter probably gives it a pretty good kneed.

#88

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Apologies for the shit-tacular photos, my kitchen may as well be in a basement the amount of light it gets.

For something that’s basically no effort whatsoever it tastes lovely

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#89

kneading is for amateurs

#90

looks great!!

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#91

It’s really nice, just rustic-y faux-‘artisan’ type stuff. I don’t really care for square bread anyway so it’s perfect for me

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#92

Yup all these breadmaker lovers don’t realise what fun they’re missing doing different shapes.

Loaf looks great by the way.

#93

What recipe did you use? I really want to make some bread soon.

#94

luckily my bread machine has a dough option so i can still participate in shapey bread :stuck_out_tongue:

have i used it yet though? apart from pizza, have i fuck