[snowdrops]

That looks good, bet it will good toasted too. Will you freeze some?

[chrissie B]

Lovley colour what type of texture will it have , never had gluten  free before .
chrissie b

[barley]

yes snow drops it freezes fine

and it pretty much taste like normal bread chrissie

hubby was diagnosed with celiac disease in November 14 so no more wheat barley or rye for him as they all contain gluten 

[chrissie B]

I just did a loaf today , tryed the extra strong flour to see what difference its a bit more spongy , im just working my wat through different flours till i find one i like .
chrissie b

[Mrs Bee]

Made some potato and thyme bread today.

[snowdrops]

I can almost smell them from here.
I made these 2 sourdoughs yesterday,

[grendel]

Snowdrops, is your oven hotter at the back or the front, might be worth turning the loaves end for end half way through (or even after just a few minutes) to get an even expansion at both ends of the loaf.
Grendel

[snowdrops]

Yes it is Grendel,I was a bit late turning those ones plus I don't normally do 2 so they were end on rather than across the shelf. Not a very even cook at all in this oven even though it is a top of the range make . Fairy cakes are even worse in it. I once had a fan oven that I could cook 3 trays of fairy cakes on 3 shelves at the same time, everyone of them was perfectly cooked in the same time. Shame the door broke & couldn't be replaced or mended. 

[Mrs Bee]

I have an oven like that too.

The new ovens seem to have more functions and fancy bits, are more expensive and not nearly so good as the older models.

I used to have a brilliant oven that did the same as yours Snowy, three trays of small cakes perfectly evenly cooked. And they say all the new features on ovens are for our benefit.

Off to make some oatmeal and buttermilk bread and some country style baguettes this morning, for the Mother's day lunch at Mother's tomorrow. I expect my turn too be spoilt for mother's day will come when I am too old and decrepit to do it myself.

[chrissie B]

Lovely,  i made one yesterday and although my best effort to date i was a b****r to get out the tin i oiled it and then floured it and it just wouldnt budge took 20 mins with a palet knife  and a few sharp words , but a nice springy loaf all the same i think my problem is over proving , must pay more attension , also i read some where you can never knead too much and another artical said dont over knead .
i also made 6 calzone with oo flour they were lovley.
Chrissie b

[tosca100]

Just had the crunchy crust from a bloomer, nearly cool, with butter (managed to get salted the other day) and raspberry jam I also made today. Sometimes the simple pleasures are the best. MMMMMM

[devonbarmygardener]

i also made 6 calzone with oo flour they were lovley.
Chrissie b

Mmmmm Italian pizza pasties!! Yummy!

[chrissie B]

They were nice , ive not used the oo flour before it just made that bit difference , im going to do a savory pasry we used to get in greece its bit like a boat shape with cheese and ham in it they were lovley  .
chrissie b

[chrissie B]

just baked 2 loafs and will have to do some more as son came with army buddy as they have been recruiting to day they have demolished the bread so out with the scales again ha ha.
chrissy b.

[mumofstig]

Oatmeal Bread
400ml. Strong white flour
100g. oatmeal (Ordinary porridge oats will do)
30g. Unsalted Butter
1 1/2 tsp. salt
2 tsp. Dried yeast
3 tsp. Honey
300ml. water

1. Place flour, oats, salt, and yeast in a bowl, and mix.
2.Add honey and butter, softened.
3.Knead for 10 mins. ( I use mixer with dough hook for 5 mins.)
4. Leave to rise until doubled in size.
5. Knock back, and knead for a few minutes.
6. Shape loaf, and place in 2lb. loaf tin.
7. Prove for 1 - 2 hrs.
8. bake for 30mins. @ 200 deg. c.
9. remove from tin, and bake for a further 5mins.

I made this bread today and it is lovely bread - I'll have to make some more for the weekend