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its Unknown Visitor ...
Once apon a time, in a spare room, just over there, lived Greg the chinchilla, look at Greg dance, dance Greg Dance, dancing Greg, look;
Anyone got any bacon?
forgot to put this into a journal on... err... Thursday I think it was, when I last made bread....
I was getting fed up of being away, and coming home to find no bread.... so wanted to make a couple of bigger batches to enable me to freeze a whole bunch...
Anyhow, so Thursday I made 16 of the new style rolls, and 24 pittabread....
A problem when making large batches was always my lack of worktop and also the lack of cooling racks... hence I bought some new stacking cooling racks... a set of three which stack, and I bought two packs, so can stack it six high (though that does just about hit the bottom of the cupboards above the worktop); so its easier to stack three high in two towers, one next to the other...
Anyhow, the other problem with doing the pitta breads, is that as they cook quickly (three minutes), and as the worktop is only so* large, you've got the problem of rolling out enough so that the oven doesn't go into downtime whilst your trying to roll more to go in (and, afterall they should sit on the worktop for five to ten mins after being rolled, to rise a little really)...
I can fit about six or eight on the worktop but then really have no more room to fit anymore, and hardly any room to roll out any more anyhow....
So, making 24 was a bit of a struggle to time right... but I did
whilst the 16 rolls were cooking, I rolled out eight pittas, and as soon as the rolls came out, going onto the bottom teer of the two towers of cooling racks, the first two pitta went in.... Then I rolled another two pitta, and after the ones in the oven had had three minutes, took them out onto the cooling rack tower, and put two more (not the two just* rolled), in to the oven...
Anyhow, this gave me quite a bit of practise at rolling them, and, for the first time ever, I did the sub 50 second pitta rolled out! I may try make 42 pitta bread next time though I am seirously considering buying another six or nine cooling racks at least I've tons of freezer space, and the pitabreads are great from frozen, just bung in the toaster, from frozen, and in a few minutes they've warmed, defrosted, and puffed up a bit to make opening them up easier and they are better from frozen, than shop bought fresh which, relaly, I know now to not* be fresh in the slightest
Must make some baguettes soon, not done that in ages...
I'm still contemplating a design modification to the stackible cooling racks; to free up more worktop space, I'm trying to devise a cunning plan, to attach them to the wall, in such a way as they can fold flat against the wall when not in use, and be swung out and fixed firmly enough, when they need to be used I think I could easily have a row of six in height, with decent gaps between, and a second next to it... which would be twelve cooling racks in total... the top ones might be quite high up the wall though
I've just had another idea! this one involves fixing the cooling racks to the ceiling... and being able to kinda pull them down.... hmmm... can I just drill into the ceiling or am I likely to find electrical cables? ... only one way to find out... where'd I put the chuck key for the drill
I thought from the subject line in my MP page that maybe this was going to be a some newly-devised factor of ten, like yotta, zetta etc, but actually it's about something far more important - bread
I really must have a serious hunt round, when I finally get to ripping out my kitchen and putting in a new one, to look for a larger oven... the only ones I've seen are these range cookers, which are useless, as they just have two seperate ovens, rather than one, larger sized oven.... something about four or five inches taller internal space, and .... maybe seven or eight wider, and I could really go into production in a big way... Hmmm.... mind, I'd have to find something to do with all the bread, other htan just eatting it all myself... I'm on a diet you see... lost 4 LB in two weeks since Christmas, though I did put more than 4 LB on over Christmas I'm inventing a new diet called The home made indian takeaway and real bread diet... combined with my new sexercise routeen it seems to work.. mmmm bread... damn... I really don't have fancy having a couple pieces of pitta bread, both stuffed full of diced chicken, roast in spices, with raw onion, sliced green chillies and a yogart dip... err... that's kinda just kebabs ain't it really? hmmm... wonder how many calories I burn making bread? I know I had a bit of a sore back due to all the loading and unloading of the oven when I made the pittas naa, really... that was* the reason I had a sore back
Posted Jan 22, 2012 by JulesK
This is a reply to this Posting.
You know if you ever need to employ a taster I'm right here. Will eat for no pay!
Went out with a friend last night... and as disorganised as he always is, he'd not eaten when he turned up so I had to feed him... I had a couple rolls left, so I did him them with some cheese... He said they were very nice, and thought they were fresh made that* day He was quite supprised when I told him I made them err Friday or Thursday I think.... as he eats shop bought bread, I guess that says quite a bit about the freshness of stuff from the shops Luckily I remembered to take four rolls out of the freezer last night... two did me for supper on returning home at... err about 4 AM and the other two, just now toasted, were quite useful to balance a duck-egg omelette on top of
I do seem too have a very sorry looking stale pitta bread sitting in the kitchen though... though actually it'll probably freshen up fine with a bit of heating/toasting
Got to decide what bread to make tommorrow... more rolls I think, but might do some baguettes for a change too, rather than more pitta (I've a ton of pitta in the freezer now)
You know, I've missed your bread journals.
and also not made any myself for a while. Must remember to buy some yeast.
I'm not even sure I need to use yeast anymore.... there must be so much of it just floating about in the air, and on every surface in my house!
I've not done any new bread, since the current rolls I'm doing, a recipie I invented before Christmas some time probably going to do them a few more times to just cement the recipie and technique in my head, then I'm thinking about going back and doing some loafs of bread again, probably some of the enriched ones.... tomato was good, as was the onion... actually, the onion one was fabulus.... you didn't need anything on the bread, just a bit of butter if you really wanted, and it was like a meal mind, that didn't keep fresh long as it was quite a moist bread... maybe I d should adapt that one to contain some oil/fat, to give it a longer shelf life
I've also been reducing the salt concent of some of my bread, though I'll probably still do the French bread/baguettes, at the typical 2% salt, I've lowered the rolls and pitta to 1.5%, or just under... maybe I shoudl try lowering it again to 1% Though I worry how that will affect the checmical reactions of the glutin, as its got something to do with bond formation.... I think... *thinks*
I really spend far more time than is healthy thinking about bread.... but it makes a change from sex....
Though, at the moment, I'm ploughing my way through a large book about rice... following on from the one about Indian cooking I read.... I've still not actually gotten very far in reading the giant book I got about bread hmmm.... not done any rye for ages too, might have to give that another bash, and I'm definately making tiger bread at some point, once I've remembered to buy rice flour
hmmm.... I'm thinking I might do the rolls tommorrow in a differnt shape... hexoganol or square? Oblong? triangular! Yes!
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