Making Pitta

Ran out of strong white flour. So made them out of 100℅ strong wholemeal. Added too much water probably +10ml more. Will have to wait till Monday to find out how they came out.

Making Cider

Started cider tonight

Racking:

Sterlirise barrel, syphon hose. funnel. weight out 6g sugar. 

Flavouring:

For best results dilute our flavours into a key wet ingredient such as water, milk or egg. Only a few drops are needed, so try about 10 to 20 drops (0.5ml to 1ml) per kg of food and adjust to taste. If you are baking then please remember that some of the flavour will ‘flash off’ so you may need to increase the dose to compensate.

Do not exceed:

3.4ml per kg in foodstuffs

1.1ml per litre in beverages

                                                                             

 The liquid volume is 5gals,  (23lts). estimate 15ml to add. Added 40.4-19.67=20.73g                                 

source

Pitta breads

Standard pitta recipe.

Cover with dishtowel when out of oven to stop them drying out.

Finished pitta breads. Next bad and freeze then.

Diy Proofing Box

Diy proofing box

Old polystyrene box being used a proofing box

The 12v power supply and controller. The controller is a cheap XH-W1209 from ebay.

There is a 12 volt lamp to provide the heat and at the top of the picture you can see the temperature sensor. The unit is set to 22C for sourdough and 24C for yeast. 

Tea Cake Loaf

Instead of making individual teacakes, just make one loaf

Loaf before last prove

Baked at 200C for 40min till internal temp is 90C.

Scottish Ale

After one day in fridge. Still a bit cloudy hope the cold will clear.

Pain Rustique with beer and black sesame seeds

For polish replaced water with Scottish ale. Added 1tbl spoon black sesame seeds.

At the first fold the dough feels a bit wet. May have to reduce luquid