Brisbane Local Food

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One for us. One for the offspring. One for friends.

2kgm flour + rye based leaven (roughly 500 ml of batter) + 1 litre water + 3/4 cup Olive Oil + 2 tablespoons salt.

The new bread tins worked real good. Raised in the tins and baked in 'em for 25 minutes at 220C. Bread removed and then baked further at 165-170C for 45/50 minutes. Last 15 minutes without baking sheets.

14 hours rising after the last fold.

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Comment by Dave Riley on October 3, 2016 at 1:34

I cut these loaves in half and freeze them individually in ziplock bags. Works a treat for home, offspring and friends.Much better than pre-slicing before freezing.

TIP: Place loaf on its side to cut it with a bread knife.That's the rule apparently.(I never knew that: very practical solution to prep.). 

Of related interest, this comment thread suggests that  it is a good idea to eat three to four slices of bread, preferable wholegrain, with meals everyday.

Takes me back to the old days of the 50s and early 60s -- before the Chorleywood process took over production. My daughter --who has gut issues of indeterminate aetiology -- can eat my bread: no probs. Two factors: (1) the long sourdough rise eats up/pre-digests a lot of the gluten; (2) it's only flour + water + salt + olive oil.Nothing more.

Indeed before we all got fat, bread was on everyone's meal table separate from the mains.I hadn't been eating bread/wheat for 3 years and it is great to be back among grasses. I'd prefer to use ancient grains like Spelt, but they are a bit expensive to stock up with for everyday use. Three times the cost of standard bread flour.

But these light ryes  are loverly and they suit my cumbersome & limited baking skill set. 

I have never baked  a cake in my life -- and except for a brief muffin period, my oven habits have been savoury.

Stews. Roasts.Tagines. Pies. Curries.Casseroles. Bread.

Comment by Andrew Cumberland on October 2, 2016 at 19:48

Or just watch it occasionally Dave.   When he is big, fat and ugly, he is ready to go.  *Andy resists the urge to make comparisons with himself.*

Comment by Dave Riley on October 2, 2016 at 8:43

Experimenting with rising times. At 17, 20 and 24 hours on the countertop it sours up very nicely. Plan to add either barley flour or bran. Getting a regular supply of expensive wholemeal is not worth the effort, but I am dependent on the rye: two cups approx. 

It's all about getting to know your starter/leaven and your flours. 

Comment by Andrew Cumberland on October 1, 2016 at 20:18

I'm thinking your texture is looking pretty darn good mate. 

Comment by Dave Riley on October 1, 2016 at 19:55

I reckon I'm getting there. I don't seek the best loaf of bread  imaginable but the most everyday serviceable -- for me.

...and I'm getting there.

By baking this volume I get 3 long loaves which I divide -- each into halves --  and freez. I later defrost them as needed and slice as required. 

But my latest trick is to ferment/raise the bread for 17-24 hours.

Gets the souring going does this long ferment. Somewhere there is my magic time. Long time rising according to my mix. Just gotta find the sweet spot -- considering the seasons.

No refrigeration. 

Rather than hunt and pay for expensive wholemeal flour, next bake is to  include added bran. Already I bake with a large rye flour component but I'm fixing to experiment with wheat -- and maybe oat --bran...or barley flour.

We waste not one slice...and the one bake (ie: x3 loaves) lasts maybe a week  with hand outs to friends/neighbours.  

I'd like holeyer bread I keep fiddling. 

Comment by Dave Riley on August 28, 2016 at 22:50

All I want is a serviceable everyday bread. I'd like to 'whole grain' the loaves but securing a regular supply of 'whole wheat' isn't easy or necessarily cheap. So the rye is my workaround.

The nutty whole grain kicker.

But then 'whole wheat' vs 'white' isn't as straightforward as it seems. 

While I eat bread I don't live on it so its nutritional zing! isn't a dependency. After all there are many whole grains.

And therein hangs a tale well worth exploring: What are 'Whole Grains'?

"Grain" is a term used to indicate that a seed is sold and traded on a worldwide scale. Any seed can be considered "grain." The term "grain" is most commonly applied to corn, wheat, oats, and soybeans. When someone gives the advice to eat more "whole grains," this does not limit you to corn, wheat, oats, and soybeans, but a world of seeds (ie. beans, lentils, pulses, rice, and more) eaten in their whole, unrefined state.

"Cereal" grains are the seeds of plants in the grass family, most common: Corn, wheat, oats, rye, rice, barley.

"Gluten" is found in wheat, barley, rye, and oats.

Comment by Cathie MacLean on August 28, 2016 at 21:39
Good work Dave.. They look really delicious. Nice crumb too.
Comment by Andrew Cumberland on August 28, 2016 at 21:37

The square tins look like they worked a treat for you as well mate.  I suspect if enough of us keep trying things - we may well end up a bunch of damn professional bakers!

Comment by Dianne Caswell on August 28, 2016 at 18:58

They look wonderful Dave, would love to be there with the Butter.

You have really started something with your Bread Making Posts & Photos. 

Will make some Sour Dough Bread in a couple of days as soon as I get all my Cheese put away (made this week-end) that is all over the kitchen servery.

Comment by Dave Riley on August 28, 2016 at 16:02

I know the place as I used to live over the railway line and bought my bread making supplies there in a past baking period.

My daughter has long term gut issues but can tolerate my sourdough fine. Why? Like most ferments the ingredients are 'pre-digested' and converted by the lactobacilli as well as the hard working yeasts. Especially with long ferments. So it is a different animal to standard breads.Probably because of the amount of gluten that has been metabolised -- just as yogurt making adjusts the lactose quotient in milk.

Some ferment their sourdough for 2 days but I'm trying to stretch my mixes, and un-refrigerated, to 18 hours.

While I measured everything up before I bought the tins, all the loaves won't fit inside my bread bin,as the bread rose higher than I calculated, so I'll be straight up freezing one.

I'm feeling a lot like bar bar blacksheep 

One for the master,
One for the dame,
And one for the little boy
Who lives down the lane my wife informs me that another friend wants a loaf....

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