yozzause's blog

I finally got around to having a go using a Beer Barm, the flour was 20% wholemeal flour with 80% Black and Gold  supermarket  flour.

4 types of bread baked for christmas lunch

bottom left is a Potato and Rosemarie s/d with white flour

bottom centre is a 1kg  brioche plait white flour

bottom right is a multigrain using London Porter as the  liquid content

 top is two curved epis  with black spanish olives and fennell seeds

flours used were an imported italian Granoro il Primo tipo "00" and a multigrain from a local providora in Fremantle.

I'm going to be in Sydney from the 18th of November before a cruise starting 22nd  around New Zealand calling at Dunedin 27th Nov , Akaroa 28th, Wellington 29th, Napier 30th , Tauranga 1st . Auckland 2nd  and the Bay of Islands 3rd Dec. back to Sydney for  3 days  5th.6th and 7th flying back to Perth Sunday the 8th.

If there are any TFL folk that might like to catch up for a chat and a coffee lets see if we can make it happen.

Kind regards Derek

I stopped off at the local IGA and purchased the very convenient small pack of yeast at 82 cents and 2kgs of black and gold flour $1.50 and took them to my daughters house where i was to mind my eldest teenage grand daughter (school holidays) and my wife had the other 2 at our house (sleepover). The minding of the teenager is relatively easy they sleep in then when they do wake get straight onto their electronic devices, so making a loaf was to give me something to do.

Recently been corresponding with Katy 'Bakingbad' and the subject of Pate Fermentee was explored especially as a possible way of getting a stronger sour into S/D. As most of you are aware its a French term for adding old dough to a new mix.  It got me thinking about something i spotted years ago in a local West Australian bakery when i was chatting to the owner during his weighing up for his production. I recognised the different things that he was scooping up from under the counter bins  except one so took a closer look, he smiled and said its "bread crumbs".

This loaf is destined for my living longer living stronger  keep fit class tomorrow morning. My wife gave me some rosemarie  sprigs that she broke off whilst re potting her Gallipoli Rosemarie, i was to see if i could get them to strike.I had a fair few leaves from the preparation that i subsequently chopped up and decided to add them to a loaf,  and this is the result. Its a dried yeast loaf with 10% potato 5 % carrot and 1% Chopped Rosemarie.

I  was commenting to another Australian baker Dell about soft wheat grains and flours and was mentioning the Caputo Manitoba Ora type O that i have recently found for sale in Western Australia in 5 kg bags and have been  using.

My wife was extolling the virtues of a Current Walnut and Fennel loaf that she had recently purchased and enjoyed, so i decided i would make a similar loaf using the Italian flour Australian Sultanas and Fennel seeds in a conventional dough and here it is i baked it in a recently acquired Sassafras clay baker.

I haven't contributed for a while, this is a s/d loaf using Caputo Italian flour Type 0 that has recently become available at the local Supermarket its a Manitoba Ora. On the label it says it is well suited to long fermentation times.

The dough was inoculated  with 10% s/d culture and the formula worked out for a 750g dough piece. 

flour 436g

salt 9g

s/d culture 44g

water 262g

I just had probably my last bake with a class of students at the college before it closes for good at the end of this year.

This was a dough that they had down in their work books as a basic bread dough but i would have it down as an enriched dough as it had 8% butter and 8% milk powder, for me it would qualify as a vienna dough.

 It was a fresh yeasted dough  and made a nice selection of dinner rolls and a few loaves like this one i bought home.

I called into South Metro Tafe Beaconsfield yesterday to make a booking for lunch at Quinlan's Training Restaurant for next week and was informed that the facility will be closing for good at the end of this term which is only 5 weeks away. 
I was given the opportunity to endulge myself and spend this morning with a number of Commercial Cookery students in the training restaurants bakery. Under the circumstances i thought it wise to grab the chance while i could.