OneGuyFromBarlick

In its mysterious way that it has, Youtube highlighted to me last night, this video of John the geordie mafia engineer, familiar to many on here, making wholemeal bread. No further comments required. . . .

I noticed that as well David. Some sneaky little algorithm in the system somewhere keeping tabs of what amuses us.

Second batch of focaccia in the oven, it smells good. I added slightly more olive oil to the dough and haven't put quite so much on top prior to baking. Hopefully it'll still have a good crust.

Slightly different texture but still as tasty. I must write it down

You're living dangerously!

We came home yesterday to 3/4 pint of milk in the fridge that was spare before we went up to Hawes. It's last Wednesdays milk and was just starting to turn although not sour. We are short of a loaf so I used half a pint to mix up the dough for a sunflower seeded milk loaf, not quite enough strong white for the mix so I topped it up with strong wholemeal. The dough is currently proving.

I used the remainder of the milk to make a batch of rich scones. Quick and easy and done in the oven in just over 10 minutes. Tested one with a brew and it has passed QC. Bread dough is nearly ready to knock back.

Very commendable Ian, waste not, want not!

Dead right Stanley, in my book there are two things to do with spare milk. A milk loaf or a rice pudding.

Both of them verboten on my hymn sheet.....

Whacked this together yesterday, sunflower seeded loaf.



Looks almost good enough to eat, even though I say so myself.

Looks good

I wish.......

I am mixing up the dough for a couple of Chia and Sunflower seed loaves using my modified Nigella recipe. I will go out for a bit of a walk while it proves. Lamb Kleftico for my tea is in the oven arguing with itself. I don't have any Feta though but will shove a bit of Lancashire Crumbly on top, needs must.

Don't feel deprived Ian, Lancashire is a good substitute!

I deferred on the cheese, Lancashire Crumbly melts too fast and I disagree. For this dish it has to be Feta, (accept no substitute). It was passable without either.

As reported elsewhere, my contribution to tonight's Jacob Join. Garlic and Coriander Tear & Share. Here it is developing it's second rise. Won't be long before it's in the oven.



I'll put another picture up when it's baked.

Here we go, thirty five minutes then another five out of the container and upside down back in the oven to firm the base.

Beautiful!

It went down well at the social as well Stanley. My own criticism, I should have put the whole Garlic bulb in rather than holding a bit back. Finely chopped it looked like a lot on the chopping board. That's the beauty of experimentation you learn something with every bake. The fresh Coriander from the yard held its own.
There was another Garlic bread variant available, a Sainsbury offering on sliced small bloomer baked in the oven at the centre, a garlic butter on bread job. There was more of that left at the end of the night than mine.

(You can never put too much garlic in for my taste......)

I made a variant loaf yesterday, Walnut, Sunflower Seed and Chia. Turned out OK with a nice crust.

Sounds good - I'm off bread etc for a while, and a picture would be most welcome.

As Jim Bowen on Bullseye might have said - "this is what you could have eaten".

"I'm off bread etc for a while"
HaRD LUCK, AS eTHEL USED TO SAY, IT AIN'T EASY!. Bugger caps lock.)

Stanley wrote: ↑29 Jul 2022, 02:33 HaRD LUCK, AS eTHEL USED TO SAY, IT AIN'T EASY!.

Ethel was correct but, It's having the desired effect, and I'm getting used to it now.

Wait till I pass the ciabatta rolls basket in Tesco though. No guarantees . . .

Tripps wrote: ↑28 Jul 2022, 19:43 Sounds good - I'm off bread etc for a while, and a picture would be most welcome.

As Jim Bowen on Bullseye might have said - "this is what you could have eaten".

Here we go David, forbidden at the moment:

Walnut, Sunflower and Chia