Thread 7 - TalkLair: “In fact it’s an oblate spheroid”

[Kucinghitam]

Continuation of previous threads (thread 6).
The new lair of JTT escapees is all cosy and homey; we have truly settled here. Outside, the garden is blooming with spring flowers. Inside, the hearth is glowing, pictures are up on the walls, rugs are down on the floors (and assorted pets curled up on them).

We just won’t mention the gnawed bones of our prey over there in the corner of the cave…

Ta da!

Wow @duc748!! May I have a slice?

As for sweet bread, I enjoy challah from time to time but it’s so rich it gets a bit much about halfway through (aka 10 mins after I’ve first cut into it).

Oh @duc748 that does look good. My mouth's watering and we've only just finished dinner. (It was Delia Smith's Chicken Basque, from a recipe card given away with the Evening Standard back in the '80s. Hadn't made it for about 20 years!)

@Kucinghitam - ISTR doing one of those no-knead loaves ages ago and it being fine but what recipe are you using?

That's turned out well, duc, it looks very well formed. I haven't made bread for years.

I used to be a huge fan of M&S sunflower and honey loaf but I think they've stopped making it. It's rare for me to make bread these days but when I do it's soda bread because it's so easy. I substitute buttermilk with normal milk with some lemon juice in it. Being from an Irish family, soda bread was a big part of my early life.

Post Eurovision earworm. I was out with my friend Snoop today doing a charity shop crawl. We both sing along with whatever is playing in shops. The one that stuck with us and we continued to sing/hum as we wandered the streets was Flowers by Miley Cyrus. I love her voice and it's a cracking wee song.

It was adapted from one I found on t'Internet.

400g strong flour (I usually do a mix of 3:1 white to brown)
1 tsp salt
1/2 tsp instant yeast
330 ml water (approx)

1. Mix all dry ingredients in large bowl. A finger will do.
2. Using hand, mix in water to make a rather wet dough (slightly wetter than for normal bread). Amount of water is a bit variable, sometimes I need less and very rarely I need more.
3. Cover the dough and leave at (British) room temp for 8-12 hours. It will grow into an enormous bubbly wet beast.
4. Preheat oven and baking tray to 220ºC (fan).
5. Lay out a large piece of baking parchment, flour it and turn out the dough directly onto it, shape into a loaf.
6. Slide parchment and loaf onto preheated tray.
7. Bake for about 30 minutes, depends on dough's (and oven's) mood.

This method makes ugly misshapen loaves (because the dough is wet) but they taste really good and it's so easy. In fact, making the bread is generally DCs' duty and they'll make one each, so we get two loaves for the price of running the oven once.

Understandably, I tend not to photograph the hideous loaves, but I found a picture that DD took of her first solo attempt.

If you want your loaf to be a bit less irregular, you can use a small Le Creuset pot* instead of a baking tray - preheat as instructed, plonk the parchment+dough into it, then you should get a neat round thing. (This was the original Internet instruction, BTW).

*other brands are available

Lovely looking bread! Glad the honey bread came out well, duc.

I make a couple of loaves a week and have used the same method for a while now. Was doing sourdough for a few years but lately am using the stretch and fold method as it's faster and I don't need to think so much about timings. I use a mix of freshly milled spelt and white spelt, with mixed seeds and malt extract added. It makes a good stout loaf and toasts well, but we mainly use it for open sandwiches or with soup/stew.

This is one from a while back.

Lovely loaves, this morning.

What cheeses to go with, though? There is a wonderful cheese shop in Lincoln that we used to go to - the Cheese Society, I think. Mail order excellence too. But I'm still trying to fond some Berwick Edge that I used to be able to buy on the way back from North Britain at Tebay services. (That was a great journey: Friday night, week's work in Scotland finished, treats bought and a light on in the living room as I turn into the road. Summer Breeze playing...

Had some smoked brie a while back which was very tasty, never had that before.

angelico53 · Today 08:26

But I'm still trying to fond some Berwick Edge...

They sell it all over the Northeast, Dodington Farm (where they make it) Fenwick, Grainger Market, Durham Indoor Market. I had some for Xmas, along with some Cuddy's Cave.

Thanks Sinner. :)

If you can get it over there Ballylisk triple rose (they also do a smoked version) is gorgeous brie-type cheese.

Thanks @Kucinghitam :-)

If you want your loaf to be a bit less irregular, you can use a small Le Creuset pot* instead of a baking tray - preheat as instructed, plonk the parchment+dough into it, then you should get a neat round thing. (This was the original Internet instruction, BTW).

My go-to small loaf tin is an ageing cheapo non-stick milk-saucepan, which long since lost its handle.

But I remember making bread like @Kucinghitam . It were all patchouli oil and beansprouts back then... 😀

I still like both...

Patchouli oil and beansprouts, angelico? Same here.

yup!

Solidarity, comrade!

👊

I had a couple of aromatherapy shops, way back, and used to import essential oils. I became fascinated with them and had a collection of a couple of hundred, I think. Some just a ml or two - expensive rose attars, rare jasmins. Wonderful. So I had some patchoulis and learned to like them again after the dodgy hippie history and the inevitable asociation with Afghan coats.

I fear you would have been (or perhaps were?) derided as "worthless hippies" at TOP! 😀

@angelico53 that sounds really interesting. Whereabouts were the shops?

I also had a collection of essential oils, but only a couple of dozen, and especially liked patchouli, sandalwood and neroli. Such delicious smells. Still got some patchouli incense sticks from Regent House which are the most pungent I've ever come across. Lavender is another favourite, delightful scent and useful for burns and insect bites.

I remember being mocked for being a hippy at TOP, but since I've been one for about 50 years it never bothered me.

North West UK, Tri. They kept me out of trouble for a while after my real business was sold. :(