Tag Archives: bread

Bread glorious bread

Who doesn’t love fresh homemade bread? The smell! The taste! The happy feeling when you enjoy the first warm bite smothered in creamy butter…. mmmm!! So imagine our delight when we discovered Lets Cook’s super-sized loaf tins.

‘Lets Cook’ handcraft a selection of non-stick bread tins which range in size from the standard 2lb tins increasing up to the super large 5lb loaf tins, ideal for big farmhouse and extra large loaves, similar to the kind that you would find in a traditional bakery.

Loaf tins

I simply couldn’t resist the thought of a jumbo loaf of bread so I decided to give the 3lb and 4lb loaf tins a try.

Finding a recipe big enough to suit these tins proved to be a bit of mission so a little bit of a trial and error experimenting might be necessary for you to find what works best for you and your oven.

That didn’t stop me though as I rolled up my sleeves and got stuck into channelling my inner Paul Hollywood. In hindsight, on a warm August afternoon, I may have been smarter using a dough hook than working up a sweat kneading by hand!! (Phew!)

When the dough was ready, I lightly oiled the tins, popped the dough inside and left to prove whilst I slipped away to put my feet up for a bit!

Bread dough bread prove

As the tins were deeper than a standard 2lb tin I had to jiggle around a few of the oven shelves to accommodate them, but once in, the loaves baked beautifully – crusty on the outside and delightfully soft on the inside.

I particularly loved the easy release of these tins, the loaf simply tipped out – no coaxing with various random kitchen utensils required. I was also impressed with sharp neat corners that these tins gave my loaves, forming the perfect slice of bread.

baked bread

These tins are so versatile you could even use them for baking pies or as a mould for terrines or ice creams. If you would like to purchase them, please follow the links below. They are currently on promotion until 30th September.

For the 3LB Traditional Farmhouse Loaf Tin, Heavy Duty Non-Stick, Hand made: http://www.amazon.co.uk/gp/product/B00CD0IUA2

For the Extra Large Loaf Tin 4lb+ capacity, Heavy Duty Ideal for Farmhouse & Large Loaves: http://www.amazon.co.uk/gp/product/B009QZH3JQ

For the Super Large Loaf Tin 5lb+ capacity, Heavy Duty Ideal for Big Farmhouse & XL Large Loaves: http://www.amazon.co.uk/gp/product/B00I5MEIMQ

Five lucky winner can also get their hands on a set of these tins by entering this month’s BakingMad.com competition so what are you waiting for…enter now and get you bake on!

Great British Bake Off recipes 2014 – BakingMad.com

The Great British Bake Off is back!

We are all giddy with excitement in the BakingMad.com offices that The Great British Bake Off is back! Find out how to replicate the recipes from the 2014 Great British Bake Off series, from cakes to bread, from showstoppers to technical challenges – let BakingMad.com guide you through them all. We are also here for support to stop you getting that dreaded soggy bottom, so check out our ‘How to’ video section as well as our FAQ’s and tips for extra support.

Throughout GBBO, we will be adding recipes here for you to try. We are told that tonight’s episode is all about the Great British cake, including cherry cake and a Swiss roll. So here are a few of recipes to get you started.

http://www.bakingmad.com/cherry-cake-recipe/

http://www.bakingmad.com/cherry-cakes-recipe/

http://www.bakingmad.com/cherry-and-pistachio-cake-recipe/

http://www.bakingmad.com/jam-filled-swiss-roll-recipe/

http://www.bakingmad.com/chocolate-and-vanilla-swiss-roll-recipe/

Sam’s Sourdough Loaf

Following a recent move to my new home, I decided that it was a perfect opportunity to begin a new sourdough starter. Using the BakingMad.com starter recipe, I filled a large 1litre kilner jar with 70g flour and 70ml water, giving it a good whisk together with a mini whisk until all the lumps of flour had been dispersed. I left the sourdough in pride position in my warm kitchen and set my phone as a reminder to feed again the same time next day.

The following day I repeated the process, and perhaps due to the extreme warm weather, the starter was bubbling and increasing in size in no time. I found that due to the sealed lid on my kilner jar I felt the need to open it and let out some of the air pressure when I passed by it in the kitchen, as I had heard tales of monstrous sourdough starters that had built up excess C02 pressure and burst open!

By day 3 of feeding my sourdough it had begun to develop a rather unsavoury smell, which whilst perfectly normal for a starter, does make you want to reach for the air freshener! I took it as a sign that the starter was doing its sweet merry little thing and bubbles continue to produce following each feed.

Day 4/5 I noticed that the sourdough had appeared to separate with a liquid layer on the top. Some sources suggest that you pour away this top liquid and others say to mix back in with the starter. I must say that I tried both methods and both seemed to keep my sourdough starter ticking away nicely.

By day 6 the kilner jar was beginning to fill up near the top – in hindsight I think I probably needed a bigger jar than expected (perhaps a 1.5/2 litre). There was an unfortunate incident on this day when the starter decided to make an escape from the jar and run all over my new kitchen surfaces! That was the day the starter was nicknamed by the family as ‘The Beast’.

Day 7 and I couldn’t wait any longer to bake my first sourdough loaf . Before baking, I would recommend that you have a whole day spare, as unlike a standard loaf, sourdough takes an age to prove – but it is totally worth the wait believe me!

Over 6 hours later the dough was ready to be baked, so I scored the top with a knife and baked in two batches in the oven. Although the loaves were only small on this occasion, they certainly made up for it in flavour and the second loaf was given away to family members as a dinner gift.

I fed the starter again the next day to top it up a little and have stored it in the fridge now, with a view to feeding it once a week. I plan to bake another loaf next weekend before experimenting with other sourdough style recipes.

Whilst the sourdough starter can seem a bit high maintenance to begin with, it’s certainly worth the wait so give it a try!

Click here for our sourdough starter recipe

Click here for our Sourdough bread recipe