The New York Times - A New way to make bread?

All about bread

Postby Michelle » Mon Nov 27, 2006 4:57 pm

Good day Ken! When you boil potatos for supper,reserve the water for making bread instead of dumping it down the drain. It makes a huge difference,the bread rose better,tasted better,the texture was lighter......it was Brill! :) Give it a try!
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Postby saucisson » Mon Nov 27, 2006 5:19 pm

I'll try anything once :D Unsalted water I assume?

Dave
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Postby Michelle » Mon Nov 27, 2006 5:29 pm

Go ahead and salt it Dave,it doesnt hurt a thing!
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Postby dougal » Mon Nov 27, 2006 10:01 pm

You can overdo the salt! Count it in as part of the total salt content.
There are all sorts of claims for the use of some potato starch, including that it helps prevent staling.
It never particularly worked for me.
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Postby saucisson » Mon Nov 27, 2006 10:04 pm

I'd never come across the idea at all, so thanks both of you :D

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Postby Paul Kribs » Mon Nov 27, 2006 10:16 pm

Anyone tried potato pastry on a pie?? Just knock up a shortcrust dough and add a couple of large spoonfuls of cold mash. Chill and roll out as normal and cover the pie and cook as normal for shortcrust.. You will sit there all evening feeling like you have eaten a very enjoyable cannonball. Caution, do not eat before an intended session on the beer.. it won't happen.. :lol: Would you believe that last year I lost 2� stones... this year I put it all back on.. :?

Regards, Paul Kribs
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Postby dougal » Mon Nov 27, 2006 10:35 pm

Basic recipe, converted to rational units.
Did you know that US teaspoons are only 83% of the size of ours?

Anyway, the best translation of the basic recipe quantity is:

500g flour
400g water
10g salt
1g instant yeast
(that is just 1/6th of a little sachet)

This gives "80% hydration" and 2% salt (as bakers' percentages).
2% is pretty normal. 80% is a bit high, but not a liquid batter. (Normally I think I'm a bit high in the low 70's.)

I'd be delighted to learn how this works for others.

If you use strong flour, wholemeal or rye as partial substitutions, a few spoonfuls of extra water will restore the balance.

I used wholemeal spelt to dust and correct my rather liquid 85% first effort. Which worked well. I think wholemeal might be better than pure bran for the final dusting.
I fermented the brew in a tupperware equivalent (Ikea 365), and proofed it on the floured worktop under the upturned tupperware tub.

Taking the casserole lid off after 15 minutes, turning the oven down (from 225C) after 40 minutes, removing from the oven after 50 minutes seemed fine for that first effort (400g flour + 340g water). For the next 500g, 80% batch, I'll probably turn down after 45 and bake for 60 total.
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Postby saucisson » Mon Nov 27, 2006 11:01 pm

Sorry Dougal, we are working in DD cups now where one cup (~572g) makes a loaf of bread :lol:

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Postby jenny_haddow » Mon Nov 27, 2006 11:30 pm

Paul,

Potato pastry was a mainstay of surviving the rationing of WW2. Have you tried 'suet pudding' with the suet being substituted for grated potato?, that really does get the troops home for Christmas!

I did a series of workshops on the subject for the Imperial War Museum a while back and explored lots of interesting alternatives to using fat. Initially all taste good but once they go cold they make great roof tiles!

All water to cook vegetables was never wasted, and my mother always used potato water for gravy or dumplings.

Dave, I presume you have researched you findings here?
:wink:
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Postby saucisson » Mon Nov 27, 2006 11:55 pm

What do you think?, I take my research very seriously :lol:

We lined it with cling film and the kids carefully helped me pack it with flour on the scales. 572g.

Didn't tell the kids where the flour for their pancakes came from tonight

:wink:

Oh hang on, we had pancakes tonight too :lol:

dave

Edit: I can do it only once, i've been told I'm not allowed to do a two bap experiment ( her words, not mine before I'm chastised for it). I would like to thank my wife for her noble donation to the cause.
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Postby vinner » Tue Nov 28, 2006 11:21 pm

I go away for a few weeks, and y'all get going on the bread big time! I am having the peeps over for Sunday dinner, to discuss the Christmas menu, and will make some more bread to go with the venison bourguignonne.
" To be the stewards of what we have been given, to reap what we sow, to enjoy the harmony of it all.

me
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Postby tristar » Wed Nov 29, 2006 5:42 am

saucisson wrote:Sorry Dougal, we are working in DD cups now where one cup (~572g) makes a loaf of bread :lol:

Dave


Are you more enthusiastic kneading the Dough with this new measuring system Dave? :lol:
"Don't be shy, just give it a try!"
Food for The Body and The Soul
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Postby Ken Boy » Thu Nov 30, 2006 8:07 pm

Hi Michelle
THE END TO A PERECT DAY!!!!!!!!!! One cinamon and raisin loaf with a With a glass of red wine


Image
What more could one want :lol: :lol: :lol: :lol:
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Postby saucisson » Thu Nov 30, 2006 8:17 pm

Was it just the one :wink:

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Postby Michelle » Thu Nov 30, 2006 11:14 pm

Looks fabulous Ken Boy!
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