Friday, 7 February 2014

Slightly different bread.



I'd run out of Bicarbonate of Soda which I normally use for my Soda Bread, so, having looked through my bread bible, I reverted to Baking Powder instead. The book told me that it was almost the same thing, and could be used 'instead of'.

The book was correct, and above is the result.


The crust was good, the inside not too 'cakey', and the flavour excellent; I'd added about a tablespoon of Olive Oil, and some dried herbs to the dough.


Bread making becomes obsessive; we amateur bakers are always looking to make that 'better loaf'. 

Soda (or Baking Powder) bread is child's play to make, and one suspects it's never to be improved upon; it is what it is! So I'm thinking of trying to master our local Sourdough bread, known here as Pain au Levain. It obviously takes much longer to prepare, but the rewards (if done correctly) should be huge.

Any tips gratefully received.



20 comments:

  1. I think it's cruel, posting these pictures...

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  2. I quite agree, the whole process is wonderful. I bake all our bread and never fail to be amazed that such simple ingredients can be combined to make something so delicious - and so beautiful. Magic!

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    1. I kinda knew you'd make all your own. I bet it's damn good too!

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  3. That looks delicious - I made all my own bread before going gluten free. Must try and find a good gf bread recipe.

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  4. Our boulangerie shuts for the winter so I started making my own bread. I use the "no knead" method - 2 mins mixing the ingredients at supper-time, 3 mins shaping the loaf at breakfast-time, 40 mins in a hot oven and tasty fresh bread for lunch.

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    Replies
    1. I've read about this; I've even seen a video. Maybe I should try it. Sounds good, thanks.

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  5. Baking Powder IS bicarbonate of soda, isn't it?

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    1. I think it's bicarb', PLUS a few other things. What the exact difference is; I have no idea.

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    2. I think you will find that the only difference is a pinch of salt, but I could well be wrong.

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  6. Just be prepared for a new resident at your house, the sourdough starter. It will need to be "fed" to keep it percolating, and have some of its mass removed from time to time. Tasty but a bit high maintenance.
    A mistress might be less work.

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  7. Must try that some time. Appealing as you don't have to wait about for the dough to rise. The no knead method works well but does require some planing ahead.
    here is my version:
    http://isserfiq.blogspot.com/2013/01/no-knead-bread.html

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    1. That looks as if I could cope. I've 'bookmarked' your page, and will give it a go. Thanks.

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  8. I am a "sweet" baker and have seldom attempted bread. I guess I don't have the patience anymore. In the winter, making different soups has become my passion. We always have sourdough bread from the store. We buy the dough and bake it for 25 minutes. We consider it semi-homemade.

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  9. I followed your tips the last time you posted about soda bread and it turned out really well. I love sour dough bread so will be interested to see how you get on.

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  10. My first soda bread recipe came from an elderly Irishman I visited many years ago. He measured out everything by his hand and I converted it to cups and teaspoons. His version used 1/4 cup treacle for sweetness and 1/4 cup ground oatmeal. When I make it the whole loaf disappears. Thanks for the motivation to bake today Cro.

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  11. Replies
    1. That's my eating knife; an Opinel No 9.

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  12. No tips on bread-making. I am useless at it sadly, because having an Aga, which is on all year round, it would be such an advantage to make my own.
    I see you like Gentleman's Relish - I am with you there.

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    Replies
    1. And I only make bread when my 'poor man's Aga' is lit; which, this winter, is not that often.

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