I myself received the dreaded NHS text yesterday tho didn't really class my self a extremely vulnerable. So.... Now I have 12 weeks at home oh the joys.
In my normal life I'm a manager of a multi award winning sourdough bread bakery which I will be going back to eventually. But....... I'm going to use this time perfect my bread making even further. Over the years people on here have helped me with advice so Im offering to help others bake there own bread at home with guidance and support over the Internet, email, WhatsApp etc completely free. If your amateur, professional or never touched a grain of flour before in your life I'm offering free bread mentoring at all levels whether it's sourdough or yeasted bread it's all going to alot healthier for your mind and gut than the soft white you grab from the local supermarket PLUS its also fills in time. Making bread is a great way to pass the time and gives you focus you never know you might even enjoy it. 😁😁. You don't need a big fancy mixer or tons of ingredients to start just the basics. If anyone is interested please let me know. These next 12 weeks are not going to be fun but why not use the time to learn a new skill. If we get a good response with can create a group where people can share there photos skills and more. Hopefully new baking buddy's will be made.
Stay safe everyone. Happy baking
Written by
DeanSamson
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I love sourdough bread I applaud what you are doing - will you be on youtube ?
I am trying out my linocuts on fabric today and hope to print them on cotton totes which I hope to make with a sewing machine I bought from a charity shop
There is so much to do at home all those little jobs we keep putting off
Unfortunately no YouTube video as yet. This was just a thought I woke up with this morning 🤣. I'm more than happy to set up a email, WhatsApp group where videos and photos can be shared. Hope the linocuts go well!!
Sign me on!!!... a master bread maker....OMG!.... how wonderful. I lived in 'the city'....aka San Francisco and the world of bread was like finding the end of a rainbow...then...down in San Diego there was this refurbished factory type place called: ‘Bread and Cie’, that was a co-op of bread makers, one of which brought down the starter from 'the city'...yeah...the real thing, and man..it was a pilgrimage to go there and buy the most wonderful bread in my life. I also am in awe of Nancy Silverton..she is true genius as well, there is an episode on the series 'Chef’s Table' showing her work.
I'm a very good cook....but lousy baker..and a lifelong dream is to learn to make a proper loaf of bread....so far it's been hit or miss. I would love to know whatever you want to share...because to me it's magic to smell that moment you can slice into a homemade loaf and man.....that's amazing. I don’t do App’s though, I only use my laptop.
This is the platform readymade my friend, you could post as you go along your journey. What kind of flour is best for your basic loaf, kneading techniques, proofing time, best yeasts and starters... and just an idea to kick around....write your own bread making book... I have put all my favorite herbs, recipes, and veggie dishes I have been cooking for years down in a journal and added some beautiful copies of old renderings of each herb and veggie and also a flower garden chapter....but the bread chapter is yet to be written. I have done magic with pasta though....but bread is an art form still to explore. You see... you can learn something new everyday.... it's soul food... baking, gardening, and artistic self expression.
The type of flour needs to be a strong bread flour. Reason being the protein ideally needs to be around the 13% mark or slightly higher otherwise the bread will not have its structure and collapse. Kneading dough is the best bit. Have you heard of the window pane test? This shows whether the Gluten has been developed enough. The amount of water in the bread is vastly important for structural and keeping qualities.
Now yeasts and starters can be a mine field. It's doesn't matter who you are your body cannot digest bakers yeast sometimes this gets confused with gluten intolerance.
interesting....okay.....so....what do you think about the kneading dough hook on my mixer to start the process...is that no good as I get worn out of breath easy at my age, but can hang in there by hand kneading for a while.
The dough hook is absolutely fine for a full mix. No kneading required in that case fire away haha. If I'm honest I don't see the difference in bought yeast fresh yeast is a bakery favourite as its cheap and dried yeast from supermarkets is pretty much the same thing. All good to work with. If it was viable I'd suggest sourdough to levain the bread 😁😁
The window pane test is a method used to see if the bread has been developed enough. You take a piece of dough the size of a teabag and stretch it out until you can see the gluten membrane structure. If you hold it up to light you should be able to see through the dough abit like a stained glass window. If it brakes before you get to this point more mixing is required as the gluten hasn't developed
What a wonderful thing to do. I may take you up on it just as soon as the grocery stores have flour back in stock. Just crazy what people are buying and hoarding.
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