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About aaroncornish

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  1. 3 of these have been given away after lots of hand washing and wrapping in cling film I would love to open a small bakery. Need to pay some of the mortgage off before I jack in work though Sent from my iPhone using Tapatalk
  2. That looks great X-ray I’ve got 5 loaves to bake today Just had some of last weeks cranberry and walnut. Just as good roasted as the day I made it Sent from my iPhone using Tapatalk
  3. What shaping technique are you using? Sent from my iPhone using Tapatalk
  4. This is my quarterly order - not stockpiling Sent from my iPhone using Tapatalk
  5. Pictures don't seem to be working. It might be worth dropping the water % a bit next time you do. Try dropping the water by 50g and see how you get on. It can be a bit more forgiving at lower hydration
  6. Shipton Mill and Gilchesters still have plenty of flour. It’s just taking a bit longer to ship it. Sent from my iPhone using Tapatalk
  7. Lovely looking loaves! Look forward to seeing crumb shot!
  8. If I am only making 1 loaf I go with hands every time. I only use mixer when I am doing more, as my wrists don't really allow me to properly work larger quantities. Stretch and folds are fine, but it's the mixing of water, salt and starter that hurts. Never used a kenwood chef but if it has a dough hook I am sure it will work
  9. Post a pic of your crumb That method is pretty high hydration, I was useless first few times. I found much better results when being anal about temperature throughout dough development
  10. Haha! Don't write it off until you have tasted it The 4 loaf method I posted can easily be downscaled. I omitted a key detail from my list, but can't seem to edit the post. When baking, I bake for 25 minutes at 260c with the enamel dish covering the loaf, then I remove it and turn the oven down to 200c for another 20-25 minutes. I have started measuring internal temp of dough to decide when it is done. We are aiming for 205f. Obviously timing is dependent on load size and your oven.
  11. Hey @HBLP - Sorry for slow reply. Been busy with some new arrivals at home [emoji190] As per my last post. I have two different methods on the go. 1 for single loaf bakes, and one for bulk bakes. The single loaf method is from Kristen at Full Proof Baking. I will let you read about that here http://www.thefreshloaf.com/node/61572/community-bake-featuring-kristen-fullproofbaking I do use this method for 2 loaves sometimes, just double up and split at the folding stage. When baking larger batches, I follow a recipe from Pollen in Manchester where I did a break making course. This makes 4400g of dough - I usually make 4 loaves, 2 plain, 2 seeded. 440g of T80 flour, 1556g strong white, 444g whole meal. 1466g water - 66% Hydration, I often push this up. 554g Starter (50/50 water to flour) 44g Salt - 2% 110g soaked seeds I use a Famag IM5 mixer now, I used to mix by hand. I mix the flour and water and autolyse for at least an hour. I just mix it enough to incorporate all the flour until there are no dry bits. Add the starter once autloyse is complete. Mix for 5 minutes or so until it is all well mixed. After 45minutes or so, add salt, and mix for 5 minutes. After 45 minutes get the dough out and slap and fold on the worktop a few times. Split the dough in 2 and stick in lightly oiled bowls. After 45 minutes stretch and fold each dough a few times. After another 45 minutes, spread the seeds over the top of one bowl of dough. Then stretch and fold both doughs. Guess what, after 45 minutes stretch and fold again. I then leave the dough to bulk prove for an hour or two. Sorry for vagueness, but depends on the temperature in my kitchen. After bulk, I split the doughs into 1100g balls and then I preshape on lightly sprayed worktop (water) - then they go on wooden boards for 20-30 minutes. I dust the top of the dough with rice flour, then stick some rice flour on my bench scraper, loosen the dough and flip onto worktop, floured side down. Shape them in whatever way you prefer, dust the tops lightly and put in a baneton. Proof on the side for 30-60 minutes. Then I put them in the fridge and cover with tea towel. Important not to use cling film or plastic for this, as you want a skin to develop. Makes it easier to turn out and score. They stay in the fridge overnight. Preheat oven to 260c, turn out the bread on to a baking paper. Score it and then slide on to baking stone in the oven. Then I put an upside down enamel roasting pan over the dough. Try and wait for it to cool slightly, cover in butter and inhale. Sorry for the rambling, just trying to list full process. Let me know if you need any more specifics or any pictures
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