Pinned
Jun 24 •
Baguettes Class - Open for participants
Hi all, I have booked a venue for a private class on Baguettes. This was originally planned as a private event but has expanded to now be open for My Lovely Loaves members. Numbers are limited as I was not able to get my normal venue for suitable times. Details: Date: Saturday 15th August. 10:30am to 2:00pm. Venue: Ngutungka Community Centre and Library, Henley Beach. Cost: $70. including a light lunch. Details: This class will be primarily a demonstration class with some hands on mixing of dough to be taken home to be shaped and baked. (Unfortunately oven space does not permit everyone baking their baguettes on the day.) Plenty of samples will be provided for a light lunch during the event. Bookings will be strictly on a first-come-first-served basis, and there may only be 4 or 5 spaces available as numbers are limited. If this one goes well, I will plan another one at a later date. Payment arrangements to be advised soon. Steve.
2d •
Sourdough Pumpernickel Bread
I baked Sourdough Pumpernickel Bread. I didn’t follow the original recipe exactly, and I made a few changes. They are: - I used 175g water and 175g strong brewed coffee. - I added 20g of ground coffee because I love the taste and flavour of coffee. - 2 hours autolyse
2d •
Weather affecting the loaves
My loaves the past week and this week have been very dense. I would like to think it’s the cold weather! I do use the oven to proof it, but it’s somehow not working as well as the first few loaves. I am at wits end! Is anyone experiencing this too?
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2d •
100% wholemeal rye bread with flax seeds and dried apricots
I baked 100% wholemeal rye bread with flax seeds and dried apricots. I got the recipe from The Rye Baker Facebook group. I have attached the recipe as word file.
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10d •
Bakeware
I know the Q&A is coming up but I’m going to jump in now to get best advise from everyone for the best vessel to bake the bread in I’m generally baking an oblong loaf in a stainless steel baking dish. Most of my loaves are flattening out during baking. Again that is probably a result of my proofing (a work in progress) but could also be the pan. I’m looking at getting a cast iron but unsure of the size I need (your 500g recipe Steve). Suggestions please
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My name is Steve. I make great bread. And I am good at teaching others to make great bread too. Let's learn together and make some lovely bread.
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