Sunday, January 18, 2015

That's a big one honey....

I have to admit I may have a problem when it comes to baking challenges, I just can't seem to say no!

You may remember the several weeks of Great British Bake Off challenges, Let's Get Technical which took us close to the brink of baking reality and my sanity!

So when Head of the "Priscilla Bakers*" Celia from Fig Jam and Lime Cordial was making a 2kg sourdough loaf "Breadapalooza" the challenge of a 3kg loaf was just ripe for the picking.
*our starters all came from the Celia's starter Priscilla

Where do you start with a 3kg loaf?

The recipe I used was based on the theory of James Morton in Brilliant Bread which is 2 parts flour, 1 part starter, and amount of water equalling 3/4 the total weight of flour. (minus water in starter)
 
This probably would have worked a treat if I had not remember it incorrectly and used water 75% of total weight (flour + starter) minus the amount of water already in the starter......confused? I sure am!

My calculations and imagining of the ratios had a recipe as follows:
  • 2kg strong flour
  • 1kg starter (100% hydration)
  • 1.75kg water
  • 40g salt
Many of you will already have done the math on this 3kg loaf and know where we are heading....

 
Given the starter was almost too big for the bowl I normally use, I improvised with the huge boiler that's only job is passata come tomato day.
 
 
What is the OHS on a loaf this size??
 
 
The roasting vessel, I had only thought it was cast iron pots that could be used to bake bread but the enamel have come up with great results.
 
The loaf was baked at 220°C for 65 minutes lid on, then reduced to 180°C and lid off for a further 20 minutes.
Amazingly Conciabattzilla was baked through! 
 
A beautifully shaped loaf....the shape of the roaster as it had know where else to go!
 
If the producers on the next Alien movie need props they can give me a call!!!
 
The Motherloaf has landed
 
 
Yes those unlike me who can add up, given some evaporation, the 3kg loaf was 4.305kg!!
Making 5kg the next challenge for someone......not me!
 
#Slicie the new shelfie
 
and as they say it's not about the size its what you can do with it!
 
I have breakfast toast for the next month....
 
What is the craziest food challenge you'd undertaken?
 
Will you be the one with the 5kg loaf?
 
Would I do it again?.....not on your Nelly!
 

16 comments:

  1. No need to do a 5kg loaf, I reckon we can round up the 4.8kg dough you made and call it 5! The next challenge is a SIX kilo one! Hahaha! As you know you inspired me to try a three kilo one, which was already humungous, I can't imagine baking one twice as big. Great fun Jason, thank you! And you know of course how much I love your giant spaceship! xxx

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    1. It's not going to happen! lol
      Thank you it is wonderful to bake together through the magic of twitter.

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  2. Wowzers! I love seeing your challenges, and this is a biggie! Well done on the loaf, back to school on the maths!

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    1. hehe yes clearly not auditioning for The Great Australian Math Off!

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  3. Jason, That loaf is magnificent. Congratulations.

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    1. Thank you, it's a bit of madness which we all need from time to time

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  4. Oh MYYY! Celia pointed us in your direction and I can't believe the size of that loaf! I am most intregued that you can bake loaves that big. Forget the fishes (I am vegan) and just give me the loaves of the 5000 and if this loaf is anything to go by, someone out there is going to bake one that will feed that many! What a magnificent loaf and you did Priscilla proud. I am going to have to activate my little packet of Priscilla now, name her/him and get baking if this is any indication of what I could possibly be able to pull out of my oven. Thank you for sharing Jason, your bread looks amazing :)

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    1. Thank you, Conciabatta nee Priscilla is a wonderful joy to have in my home!
      Congratulation on your upcoming birth and may they bring you much baking pleasure, keep us posted on how they are doing :)
      I get the feeling that with that loaf everyone would be too full for fishes anyway...

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  5. How much fun is sourdough! I've been a bit uninspired recently, and just baking what we need, week to week. But soon, I'm looking forward to jumping back on the band wagon and enjoying it!

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    1. I'm loving it Clare, the main thing is its been about a month and I haven't killed it!!
      happy baking!

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  6. Insane Jason- the biggest, ugliest loaf I have ever seen. Yes, size does not count. As the Bali boys like to say, small, but hot like chilli.

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    1. Francesca! Brutto ma buono....ugly loaf why I never!! lol

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  7. My god! How big is that boiler you used? Very impressed it held it's shape so well and I love the way the top half looks like you could dress it up with eyes and a wig to create something spectacular, maybe some lurex. You've done great things with that big thing of yours!

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    1. Thanks, I can see it now a whole show of bread characters lol

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  8. Priscilla Bakers... What a great name. I hope to join the collective soon. I love the loaf of course but what I really love is that you've sliced it, packed and frozen it all so you have toast for all time. Well done and now you have set the bar very high. Particularly for Diva Sparkle & Anniepalooza who seem very competitive : )

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    1. Fiona I can't wait to for you to join the Priscilla Bakers and the announcement of your starter's name!
      am I seeing a 6kg loaf in your oven??

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