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Started baking bread in lockdown as that’s the white, middle class cliché I am.
I very happy with the standard white loaf that I make, I feel it’s now time to branch out.
So, what bread next? I’m working on sourdough already so not that.
Slow cooker cinnamon rolls.
I made a fruit loaf the other day.... Very very nice.
Malted, seeded bread is also very good and a bit different.
Ciabatta is easy.
I've made bagels a couple of times, quite pleased with them.
Well I've just tried to make a sourdough and based on the faff so far it can go the **** right off!!!
I do a cheese and chorizo loaf in our panasonic. It doesn't last long...
Sourdough Campillou. It's a speciality of a Cambridge bakery near my office, I've become hooked on it, it's a browner (but not wholemeal flour), it's chewy, tastier and better than almost any other bread I've eaten.
I've been trying to replicate it at home with flour I bought from them (pre-pandemic I'm that much of a nerd). I can't even get that close to the loveliness they produce, and I can find bugger all online about the stupidly niche loaf I am trying to make.
Bagels are great.
Last batch i made i just stood there eating them while they were still warm.
Faffy but satisfying
Soda bread is nice, quite easy to make.
Wholemeal is another ball game as it can turn out a bit "dwarf fighting bread". Getting a good rise from it and decent crumb structure is fun.
Swedish Cinnamon rolls (kanelbullar) and their cardamom sibling are a good challenge, enriched dough and rolling to create uniform spirals.
Milk rolls/baps can also be a challenge.
I have a decent recipe for kanelbullar if you want it
We made brioche burger buns yesterday, for our homemade duck burgers, came out really nice
Second for soda bread. No rise needed so quick to bake. How about flat breads for something different?
Milk rolls/baps can also be a challenge.
Milky baps sound wholesome.
Sourdough Campillou.
I’ve been trying to replicate it at home with flour I bought from them (pre-pandemic I’m that much of a nerd). I can’t even get that close to the loveliness they produce, and I can find bugger all online about the stupidly niche loaf I am trying to make.
Wholemeal is another ball game as it can turn out a bit “dwarf fighting bread”. Getting a good rise from it and decent crumb structure is fun.
Wholemeal is great. The trick to getting it to work is adding vitamin C. Dosing is a bit tricky if you grind up pills, however my breadmaker recipe calls for 1/4 tsp of vitamin C powder which is available from bulk powders for buttons. It's all we eat here, even the kids like it.
Croissants are your next challenge then.
Ciabatta
We had garlic and rosemary focaccia last night and it was lovely and fairly easy. I think we are going to have it a lot.
I’m going to give nobeers cinnamon rolls a go, sound ace.
I’ve been using the Patrick Ryan YouTube video to make French tradition baguettes. Been reasonably successful and rel low faff bit you do need to plan ahead and make a pre ferment and overnight in the fridge. Give the bread more flavour and less kneading required. Been chuffed with the results and made lockdown more bearable having decent crusty French bread for lunch a few times a week instead of whatever sliced loaf they have left at the local shop.