So the results were… mostly ok.
After 15min at (slightly under) 230°C I had to drop it down to 195 for another half an hour or so. At this point I put the “buns” in on a lower tray too. The temperature promptly dropped down to 150 and refused to budge, so I switched from the bottom element to the top element for a while. Which didn’t raise the temperature much but instead started to REALLY brown the top of the loaf.
Aah!
So I switched back down to the bottom and hoped for the best.
Once the time was up the top was quite springy and sounded hollow around the edges but a little less so in the middle. I stuck a skewer in and it came out clean though so figured it was time to call it on my experiment and pull everything out (the buns were looking decidedly dark around the edges too).
The bread was pretty flat in the middle but not too bad-looking. Smelled great too! Woohoo!
Slight problem.
Yep. It was stuck to the damn tin. *sigh*
After much shaking and bashing I decided to sacrifice one end of the loaf and cut out a chunk so I could slide a scraper under there. End result?
Ta-daa!
It’s quite yeasty and still a little moist (probably could have done with 5 more minutes or so) but pretty fluffy and delicious. As for the buns? They ended up flat and crunchy – but not in an unpleasant way.
Methinks I’ll be making soup with croutons this evening. They’re exactly the right texture for that – or even really crusty garlic bread! Mm-mmm.
So considering I was aiming for this:
and I ended up with this:
I’m tentatively calling it a win.
Next time: less yeast, more flour, the right amount of potato starch (that stuff is seriously gold when you’re aiming for a light, fluffy texture) – and a silicon pan! But for now? Bon appetit!
Wow well done! That loaf looks good! I wish I had the patience for this! 🙂
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Silicon pans are the boss when you don’t want to use up all that grease.
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I just like the idea of being able to flip it inside-out if the bread ends up stuck to it! 🙂
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Well done – looks great 🙂 I use these things in loaf tins http://www.petersofkensington.com.au/Public/Tala-Siliconised-Loaf-Liners-40pce.aspx. The ones I’ve got are actually from the UK, but these look the same. Although helpfully not in stock at the moment by the looks of it!
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Cheers! Will check them out.
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I love home made bread. Don’t remember when was the last time we bought bred…
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I’ll have to practise more. This took aaaaages to make. If I can get the process down then I’d like to stop paying through the nose for the store-bought stuff!
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