Critique Jack's Bread

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Name
Gary
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Hi All

Thanks for the link via the last post. I tried Jack's simple recipe yesterday.
Enjoyed the process too. He goes into a bit more detail than on Jamie's simple bread recipe. That said both recipe's work well.

Jack's kneading/resting method seemed to produce a nice dough full of gas/air. Just felt good to the touch.

Some photos of how it turned out.

Gaz

As always help/tips are more than welcomed.

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You need a sharper slashing blade!

Looks damned fine to me - some would say burned, I'd say on the way to being perfect (love a well-fired loaf - just this side of charcoal)
 
You need a sharper slashing blade!
Yes thats very true. Looks like a hatchet job !
love a well-fired loaf - just this side of charcoal)
:) Yes they look much worse than they actually are. They taste great and the crust is still soft enough to eat and not break ya teeth !
It apears our very old non fan assisted gas oven burns much hotter at the top. I did loosely cover the top with foil 15 mins before the end of cook time but I was already a bit to late.
I do like the look of the well done loaf though.

Thanks for the feedback Jason.

Gaz
 
Taller tins (y)
Hiya

I did notice my tins seem rather shallow. I checked in our local supermarkets and they all seem this depth !
There maybe a cookware supplier somewhere in town that will do them.

Gaz
 
Lakeland do a Pullman loaf tin - intended to make square cross-section loaves but leave the lid off & it's high-sided
 
Definitely a much better crusty looking top to these. :)
 
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