What sort of bread do you eat?

[Old Hack]

I make all my own bread, from white tins to soda, to sourdough.

My favourite is sourdough. Once you make some sourdough bread, it would be hard to eat anything else, given the depth of flavour you get from it. Best toasted, rubbed with garlic, covered in thinly sliced toms, slightly seasoned, then some good olive oil drizzled over it. Honestly sumptuous. Or rubbed with garlic, and then covered in an egg fried in chorizo oil (from frying chorizo), and the chorizo. Magic.

My kids prefer to eat my baguettes.

[Gibbon]

My kids prefer to eat hovis.

FTFY

[Old Hack]

FTFY

Eh?

[d000hg]

The joke here in Switzerland is that you can take a slice of white British bread and roll it into a small ball between your fingertips.

That crazy Swiss sense of humour.


Corn bread is rather nice.

[Normie]

I've been dabbling with bread making over the last couple of weeks, making bread with my kids. One problem I seem to have is with the second rise - it never seems to rise as much as I would like, resulting in quite dense, but still tasty, bread. What am I doing wrong? Could I be leaving the first rise too long, hence my yeastie beasties running out of gas?

Also, while on foodie stuff, anyone got advice on cooking a haunch of venision - I've got one coming tomorrow from the local gamekeeper. Do I just treat it like a lump of beef and roast it pink?

[Old Hack]

I've been dabbling with bread making over the last couple of weeks, making bread with my kids. One problem I seem to have is with the second rise - it never seems to rise as much as I would like, resulting in quite dense, but still tasty, bread. What am I doing wrong? Could I be leaving the first rise too long, hence my yeastie beasties running out of gas?

Also, while on foodie stuff, anyone got advice on cooking a haunch of venision - I've got one coming tomorrow from the local gamekeeper. Do I just treat it like a lump of beef and roast it pink?

As you're just starting, I'd be inclined to suggest you keep a watch on it's second rise, keep prodding it gently, and once you press it and it comes back, but leaves a gentle impression of your finger, then whoop in into the oven.

Also, remember, the light and airiness of bread is caused by the yeast actually exploding in the oven, but if you have not generously slashed it, then it cannot expand in the oven, hence being dense.

That's what I'd say

[cailin maith]

My grans Soda Bread was the best. Toasted with butter & jam - delish.

I wish I'd taken more heed of her when she was making it

[MrMark]

I have got to try this. Dark winter nights curtail my outdoors activity, so why not?

P.S. Setting up a website for a mate tomorrow who wants to make and sell English pies in Europe.

He might get away with paying me in goods rather than money.

Bit risky that? Who'd order a pie that may take 2 weeks to arrive? Or is he going to move to a European country and make them there?
He may find that there are already Brits based in European countries who make/sell pies.

Pork Pie, Chicken & Ham Pie, Beef Pasty, Apple Pie, Scotch Egg | Madrid | Spain

[Lockhouse]

My absolute favourite breads are Jewish. I like the Russian type white rye bread that you only seem to get from Kosher delis. It has to be freshley baked and then sliced off the shelf. From the same source I also love the Jewish chollah bread.

You can get alternatives from waitrose et al but to me they taste entirely different.

[Normie]

Also, remember, the light and airiness of bread is caused by the yeast actually exploding in the oven, but if you have not generously slashed it, then it cannot expand in the oven, hence being dense.

That could be it - I've not been slashing. I'll try this tomorrow.

Cheers