Originally Posted by gfunkdave (Post 32328430)

Like many (apparently) I have once again taken up bread baking.

Originally Posted by exerda (Post 32330249)

Those look delicious!

I will admit that the hardest thing to get used to in getting back into making bread is the lack of kneading. I had always had it drilled into my head that you had to knead to develop gluten, and that of course the stand mixer would save all that effort.

Then all the recipes I've used as well as those a professional baker friend of mine has recommended to me involve no traditional kneading, either by hand or by dough hook. Just an autolyse period for the ingredients, some turning & stretching of the dough during the bulk rise (far less than kneading), and loaf shaping.

With high moisture ratio doughs (75% or more water by weight), I'm happy not to try to knead. That would be a gloopy mess in the mixer and worse by hand. It's enough of a mess turning and stretching by hand as it is. But the results have been great on every batch I've tried this year.

This was one of my recent results:

https://cimg7.ibsrv.net/gimg/www.fly...f63945819d.jpg

Originally Posted by exerda (Post 32330102)

ETA: Read through Lahey's recipe, and I still think the standard proof cycle might be a bit warm for overnight. A 12-18 hour bulk fermentation like he suggests would be at room temperature of 68-72 IMHO, and at warmer temps would risk the yeast basically running out of food too quickly, and the final dough falling a bit. You might be okay; always worth trying.

Originally Posted by exerda (Post 32330249)

Those look delicious!

I will admit that the hardest thing to get used to in getting back into making bread is the lack of kneading. I had always had it drilled into my head that you had to knead to develop gluten, and that of course the stand mixer would save all that effort.

Then all the recipes I've used as well as those a professional baker friend of mine has recommended to me involve no traditional kneading, either by hand or by dough hook. Just an autolyse period for the ingredients, some turning & stretching of the dough during the bulk rise (far less than kneading), and loaf shaping.

With high moisture ratio doughs (75% or more water by weight), I'm happy not to try to knead. That would be a gloopy mess in the mixer and worse by hand. It's enough of a mess turning and stretching by hand as it is. But the results have been great on every batch I've tried this year.

This was one of my recent results:

https://cimg7.ibsrv.net/gimg/www.fly...f63945819d.jpg

Originally Posted by Cassie55 (Post 32344704)

I made crumpets for the first time. They're not perfect but not bad for a first attempt. The flavour was amazing - so much better than shop bought. They were time consuming though.

Originally Posted by gaobest (Post 32344796)

gorgeous!

recipe please :-)

Originally Posted by Cassie55 (Post 32345449)

https://www.daringgourmet.com/tradit...ontainer-43260

Based on a friend's recommendation I didn't flip them as you lose holes. I removed the rings and grilled the top.

Originally Posted by BamaVol (Post 32345459)

My rings arrive tonight and I am ready to get started tomorrow. I love store bought crumpets and can’t imagine how much better these will be. I’ve been hesitating over which recipe to use but yours look so good, I will just follow in your footsteps.

Originally Posted by gfunkdave (Post 32347378)

I wish the grocery stores here had any flour in stock!

Originally Posted by Cassie55 (Post 32347640)

I'm struggling. I always have spare bags of bread flour both malted seeded flour and white but I'm running out. It doesn't seem available anywhere.

Originally Posted by Cassie55 (Post 32345564)

Let me know how they turn out. Another tip is to cook for a longer time on a lower heat. Just watch the bottoms.

Originally Posted by BamaVol (Post 32348373)

Any hints on getting rid of all the annoying pop ups on that website? I just had to print it and be done.