Daisypath - Vacation

Sunday, 7 April 2013

Dilly Dallying and Bread!

Again, there's not a lot to report from this end. Everything is finally calming down and we're not really up to much other than finally enjoying the boat.

Today we had a walk along the towpath to 'High Lane' - somewhere we've only gone once before, when we first came up here last year. We always had it it in our head that it was quite a walk away, but today we went and it only took around 15 minutes. I'm really not sure why we've not been there since last year now!

Anyway, our trip there reminded us of what was there, including a bakery, delicatessen with nice meats and cheeses, a small shop, Chinese takeaway, and many, many pubs - all serving food.

We did stop in one for a quick lager and lime and their carvery was just starting. It looked amazing! Four different meats and unlike usually, even the veg looked perfectly cooked and not all wet and limp. We both said we'd go when Pawel was off and we could fully enjoy it. Guess how much it is??? £3.99 per person!! You couldn't cook it for that!

I've actually been having success with bread making! I made a loaf late last night for lunch today and its beautiful. I made the 'prototype'(ha) a day or two ago and that was also just as good.

The simple change has simply been increasing the amount of yeast from around 7-8g to around 15g. It's resulted in fluffy loaves that still have substance but are a lot lighter and not so cake-like - they also don't smell of yeast like some of the other loaves I've made!







I think I've finally cracked it. We really could live off this bread.

I'm next going to make a rye bread I was trying to make in earlier posts but it was always too dense.

Anyway, the rye bread involves making a 'starter' (a sourdough starter, so to speak) which I started last night. It's simply a tablespoon and a half of warm milk with 2 tbsp of rye flour). This is then added to the dough mixture when making the rye bread. I will make this bread again using 15g of yeast and will hopefully expect similar results!

I should be making this tomorrow afternoon or Tuesday morning so I will keep you posted!

2 comments:

  1. Your loaf looks very professional and tasty. I look forward to seeing how your rye bread turns out as this is a favourite of mine.

    ReplyDelete
    Replies
    1. Thanks for the compliment. I will take pictures when I've made the rye bread and post them in here. So far we're really happy with the malted and seeded loaves I'm making. Keep your fingers crossed!

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