Backyard Aquaponics
A place to discuss aquaponics

Looks great, thanks for that Rowena.

Harvested a few veges this morning to get through the Easter weekend. The pumpkins have been crying out to be picked for a little while now and the potatoes are bursting themselves out of the ground.I was a bit rushed so didn't really have time to set them out nicely for a photo shoot and the lighting wasn't great either, but you get the idea.Mickey Mouse potato, Joel got to take that special one home They do look a bit nicer when the mood is set off with a cane basket don't you all think.

Some lovely little radishes that will dress up a dip platter.
Cherokee wax beans ??? I think, perfect for a dipping plate.
And then a herb and garlic dip made with parsley and spring onions.
Ans some pretty scarlet runner beans, the colour fades as they age.

Nice fresh healthy food...

The bread dough is rising as we speak and pumpkin and corn soup is on the menu
Maybe another dip platter too!

Perfect!

Wow! Beautiful harvests Faye!
+1 for tamworth hogs...

here is a bread recipe from Mother Earth News...
Five Minutes a Day for Fresh-Baked Bread
http://www.motherearthnews.com/Real-Food/Artisan-Bread-In-Five-Minutes-A-Day.aspx

makes delicious boulle, round loaves, you can also use it in a bread pan but I like the crispier crust...
Blessings,
Brian

Mixed and resting.

I remember a similar style of bread recipe from a book called "No need to kneed". There was an amazing focaccia from that book that I should really try again.

Taken from that link step 5

Can anyone explain this bit in large print...

Sprinkle the surface of the dough with flour, then cut off a 1-pound (grapefruit-sized) piece with a serrated knife. Hold the mass of dough in your hands and add a little more flour as needed so it won’t stick to your hands. Gently stretch the surface of the dough around to the bottom on four “sides,” rotating the ball a quarter-turn as you go, until the bottom is a collection of four bunched ends. Most of the dusting flour will fall off; it doesn’t need to be incorporated. The bottom of the loaf will flatten out during resting and baking

Is that some breadmaking thing I'm already supposed to understand, or am I just having a bad head day.

Hey bw,
basically you are making the round ball flat on one end. The 4 bunched ends are a matter of perspective and how "pretty" you want the loaf to look in the end.

Go for it mate! if you dont like the way it looks...make another one!!

Little bit of butter and it is better than sweets imho.

Brian

I think I understand what they mean, it's a bit like turning it inside out. Grab it on one side roll your wrist pushing the bottom up and in, exposing fresh dough on the top in the middle, rotate 90 degrees, grab another handful, do it again..

This guy does something a little similar at about the 1:30 mark, except he does it on a table making a round loaf.

Yeah, that's what I figured. I just thought I might be missing something.

I love watching people making bread, and the way they love their dough.

Interesting bread.

Not my favourite or anything so far, but I only did a test loaf to see what it was like. It's in the fridge getting sour.

Wayyyyyyyy too much salt in the recipe. Even the fraction I put in was a bit much, and I love the stuff

That step turns out to be to create a membrane to hold the shape of a loaf that isn't cooked in a loaf tray.

I can make bread!

So proud

This is a different recipe made up of an average of everything I've read over the last few days.

This is the second thread I see this pic. You must be really proud!