Author Topic: Classic Bread (uses some SD starter) (Read 34956 times)

cookie1 · « **Reply #30 on:** January 04, 2016, 02:45:31 am »

I love making this bread in the hot weather. I take the SD starter out of the fridge when I get up. Feed it. It's all bubbly and ready to use mid or late morning. I make the bread, let it rise and it's usually cooked by late afternoon. The hot weather does have some advantages.

This is the latest loaf.

judydawn · « **Reply #31 on:** January 04, 2016, 05:38:37 am »

You have that recipe down pat cookie. This hot weather has to be good for something but why is it that I only want to make bread when it's cold LOL.

Cornish Cream · « **Reply #32 on:** January 04, 2016, 07:35:04 am »

A great loaf Cookie..

achookwoman · « **Reply #33 on:** January 10, 2016, 08:48:22 pm »

Very nice Cookie.
Yes it is lovely making SD in the hot weather but not the cooking bit.

cookie1 · « **Reply #34 on:** February 15, 2016, 07:33:12 am »

I've just made another loaf of this and this time I used the starter directly from the fridge. It worked beautifully. I will adjust the recipe.

thermilover · « **Reply #35 on:** March 10, 2016, 05:04:54 am »

Making my second SD loaf, this time thought of trying Cookie's recipe, fingers crossed, have put it in the oven for the first proofing

cookie1 · « **Reply #36 on:** March 10, 2016, 07:47:57 am »

I have one nearly ready to out in the oven at the moment.

achookwoman · « **Reply #37 on:** March 10, 2016, 11:27:11 am »

I am definitely going to make this.

thermilover · « **Reply #38 on:** March 10, 2016, 09:25:04 pm »

I mixed in sesame, sunflower seeds and some pepitas while kneading and ended up with this wonderful loaf, Thanks Cookie

I even used the bread cutter aid so not so embarassing slices this time

mab19 · « **Reply #39 on:** March 10, 2016, 10:38:08 pm »

Lovely looking loaf thermilover.

judydawn · « **Reply #40 on:** March 10, 2016, 11:16:35 pm »

You're going great guns thermilover and I love how that gadget enables you to cut even slices.

cookie1 · « **Reply #41 on:** March 11, 2016, 12:32:23 am »

Fantastic Thermilover, I'm thrilled for you. I always put seeds in mine, depending on what I have. I often put 70/80g of rye or spelt flour too. ( included as part of the 500g).

Cornish Cream · « **Reply #42 on:** March 11, 2016, 10:03:15 am »

A superb loaf thermilover

cookie1 · « **Reply #43 on:** March 21, 2016, 01:02:14 am »

When I made this yesterday I found I had to go out for a few hours mid rise. After the first rise, I knocked it down and put it in the bread tin, covered it and then refrigerated it. When I came home several hours later I took it out of the fridge and left it to rise. When it had risen enough I baked it and it is lovely, as usual.

achookwoman · « **Reply #44 on:** March 21, 2016, 08:04:44 pm »

Cookie, that is great. Love it when the Bread can be made to fit our timetable. This certainly is a lovely loaf.
Thermilover, lovely loaf. Nice slices.

Author Topic: Classic Bread (uses some SD starter) (Read 34956 times)

cookie1

Classic Bread (uses some SD starter)

judydawn

Re: Classic Bread (uses some SD starter)

Cornish Cream

Re: Classic Bread (uses some SD starter)

achookwoman

Re: Classic Bread (uses some SD starter)

cookie1

Re: Classic Bread (uses some SD starter)

thermilover

Re: Classic Bread (uses some SD starter)

cookie1

Re: Classic Bread (uses some SD starter)

achookwoman

Re: Classic Bread (uses some SD starter)

thermilover

Re: Classic Bread (uses some SD starter)

mab19

Re: Classic Bread (uses some SD starter)

judydawn

Re: Classic Bread (uses some SD starter)

cookie1

Re: Classic Bread (uses some SD starter)

Cornish Cream

Re: Classic Bread (uses some SD starter)

cookie1

Re: Classic Bread (uses some SD starter)

achookwoman

Re: Classic Bread (uses some SD starter)