• Hi all and welcome to TheWoodHaven2 brought into the 21st Century, kicking and screaming! We all have Alasdair to thank for the vast bulk of the heavy lifting to get us here, no more so than me because he's taken away a huge burden of responsibility from my shoulders and brought us to this new shiny home, with all your previous content (hopefully) still intact! Please peruse and feed back. There is still plenty to do, like changing the colour scheme, adding the banner graphic, tweaking the odd setting here and there so I have added a new thread in the 'Technical Issues, Bugs and Feature Requests' forum for you to add any issues you find, any missing settings or just anything you'd like to see added/removed from the feature set that Xenforo offers. We will get to everything over the coming weeks so please be patient, but add anything at all to the thread I mention above and we promise to get to them over the next few days/weeks/months. In the meantime, please enjoy!

Bread; makers, people or mechanical?

Thats a lot longer than I usually bake mine. I use 350g flour (is that the same as a 350g loaf? Probably not) and bake it for 25 mins at 195C.
I've got a dough on the rise as I type, so I shall report back.
S
 
In some places here they sell bread by weight, rather than by the loaf. Indeed, some of the larger supermarkets, which have their own bakeries, make massive loaves. They then cut off as much as you want and weigh it.
 
Well it baked it fine, although my Dutch Oven appears to be way too large for the size of my loaf, it's a bit on the flat side...

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However, the crust is good and it is nice and fluffy inside. The baking parchment with handles was a good idea.

This is actually a bread mix, Pain de Campagne, which I didn't realise I'd bought (lots of erroneous purchases in a foreign language!) We've just thrown out a nice brown ceramic oval casserole that was my Granny's, which, whilst not cast iron, would have been a better size for this.
 
Just to sneak in a wee comment here: I've been sugar hunting. Diabetes two is reversible, or maybe that should be controllable? Whichever, sugar intake must be restricted. I found Fitness Pal (as an over-arching app) very good for recording intake and a second app, Yuka, superb for decoding bar codes and subsequently listing macros and additives.
Sneaky barstewards!! The sheer volume of sugar-by-any-other-name that manufacturers pile in!! The comments above on baguettes made me smile; Yuka and F.P. showed me just how much 'modified starch' etc are actually in commercial bread to make poor ingredients taste good....pah!!
Beware too of sauces. I adore, love, cant get enough of, Teriyaki....its 26% sugar in some supermarkets...O.M.G...
Take care out there, Folks...the food shovellers are out to get you!!
 
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