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About aaroncornish

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  1. Looking good SK! Not a rabbit hole my arteries and I are prepared to go down
  2. Very happy with this loaf My first time using strong white from local mill, Nelstrop Flour in Stockport. This bread smoked pumpkin puree adding during lamination stage. As ever, it includes strong stoneground white and home milled emmer from @gilchesters Sent from my iPhone using Tapatalk
  3. Thanks grumble. That loaf looks fab! Ears are very fickle. Tried adding some fresh grated beetroot today Sent from my iPhone using Tapatalk
  4. I make in batches and freeze We only really use it as toast so it works well Sent from my iPhone using Tapatalk
  5. Looks great! I need to print something similar for my Compak E8
  6. This weekend's bake! Added some bee pollen to the starter, and to the dough during stretch and fold. Didn't make much difference to taste, but it made the dough noticeably more active.
  7. They look great. I do flat breads sometimes with the left over dough balls in the Koda. Have to turn it down, or the expand too quickly and hit the top of the oven
  8. Nice! How high did you have the heat on the koda Sent from my iPhone using Tapatalk
  9. Looking great Sent from my iPhone using Tapatalk
  10. The Panasonic breadmakers are great A Sunday tradition of mine (before Sourdough) was to put a strew in the slow cooker and a bread in the bread machine, then go out for a long walk. Coming back to the smell of stew and fresh bread was amazing! Sent from my iPhone using Tapatalk
  11. Done! Sent from my iPhone using Tapatalk
  12. Thanks everyone. First 4 are in We have a drinks fridge which I’ve drunk dry, so place for loaves Sent from my iPhone using Tapatalk
  13. I’ll give most of them away I am toying with opening a microbakery - so getting the practise in This bake was to use us some caputo flour. Got a sack before lockdown that has not got used - not had anyone round for pizza for months Sent from my iPhone using Tapatalk
  14. Biggest batch ready for night in the fridge! This will be fun to bake tomorrow 9kg of dough Sent from my iPhone using Tapatalk
  15. Some people slice and then freeze. I tend to just cut them in half and freeze wrapped in cling film. Then I get half out at a time which will give us toast for a few days. If you freeze on day of baking (when cooled) you can get a good few days out of it once it is defrosted
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