PaddysBread in Deloraine, Tasmania | Bakery

PaddysBread

Locality: Deloraine, Tasmania

Phone: +61 427 837 830

Address: 5 moriarty st 7304 Deloraine, TAS, Australia

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25.01.2022 New grinding mill. From China off ebay. Its like a large coffee grinder, originally developed for powdering herbs for Chinese medicine. With most grinders over 700 bucks you can get this one of under 200. So does it work, I discuss grain grinders in my sourdough bread classes. The only way to find out is to buy one, grind some wheat into flour and make some bread from it. The proof of the pudding is in the eating. Got dough for two loaves in the prover now. Will report on progress. So far the flour produced is good, with only 7% of bran being sieved out. Other grinders have from 10% and 25% of bran sieved out. Which means this machine does a better job of grinding the brand.

24.01.2022 A quarter fresh ground rye flour. 27 hour ferment. 225 gms of rye flour one cup of culture and 180mls water at 10.30 am. 7pm add 225 gmgs white bakers flour and another 180 ml water. Morning add 450gm bakers flour, 3 tspns salt, 3tspns bread improver, 2 tablespoons olive oil, 235 mls water. Mix and knead ten mins. Prove in bowl 3 to 4 hours. Cut into two 900gms wet dough pieces. round and place into bannetons. Prove for 1hr 15 min. Put on baking stone with dough shovel into pre heated oven at 250c cook for ten, then reduce to 200c I use top and bottom element in a bosch stove first for ten then use bottom element only. Bake for about 35mns or till internal dough temp is between 94 and 97 c. Light rye is one of the best loaves to make. The sourdgough culture just loves rye flour. #sourdough #bread

23.01.2022 My special recipe, half wholemeal 5 cups with one cup of starter and 600mls of water overnight see photo of what it looks like in the morning. Boil and mash brown rice, pumpkin, kumara, potato add 400 gms with 5 cups of bakers flour, 250 mls water, one tbsp salt and one of improver, four tablespoons of olive oil. Knead for ten mins. Prove at 25c for 3.5 hrs, divide and tin, prove for 1hr 20 at 25c. Bake 250c for ten and 200 for 25 and result is some the best bread you will get. Keeps moist with all the mash in it. The sourdough bacteria and Funghi love to munch on the mash. It's a pretty light loaf. Go for it.

22.01.2022 A real rye sourdough. 70% fresh ground rye. 900 grms for flour total. Half cultured overnight. In morning add rest of flour and use buttermilk instead of water. This is the real tangy rye, real substance for the cheese or poached eggs in the morning.

16.01.2022 Sweet potato sourdough and eggs laid today to go together for tomorrow morning brekkie.

14.01.2022 Proof of the pudding is in the eating. Below the bread, I baked yesterday using flour from my new blender style grinder. It makes a wonderful loaf had it with vege soup last night. The only way to find out how good a grinder is, is to bake from it and this was a success story.

13.01.2022 Fruit loaf special. Doctor, she said less sugar man gotta get your good cholesterol up. So no sugar added fruit cake. Made an exquisite loaf, bittersweet, and a full meal. Ingredients below. Tricks soak dried fruit in black tea with half a cup of port overnight. Drain liquid for use in bread. Make 1.5 cups fresh fruit juice, orange, apple and carrot. Culture the rye flour overnight with 500mls water. In the morning makeup half fruit soaking liquid and fresh fruit juice. Heat ...coconut oil and honey to liquefy. Chop up two bananas. Knead the dough and then flatten out with a rolling pin. Lay on the fruit and banana. Roll up and fold as many times as you can. Let prove warm spot for 3.5 hrs. Tin and prove for 1.5hrs. Bake first ten min at 250c then down to 200, turn off top element, to stop blackening of crust. Bake maybe another 50 min checking internal temp to 94-97c. rye flour 600gms bakers flour 900gms liquid 975 ml sourdough starter 2 cups dried fruit 3 cups bananas 2 honey 4 tbsp coconut oil 4 tbsp salt full tablespoon improver 1 tbsp See more

08.01.2022 A secret ingredient from a secret Tasmanian mountain spring. Sourdough culture thrives on fresh mineralised clean spring water. The water springs from pristine wilderness. The water in my old Penrose bakery came from an underground spring and was quite mineral. It really made my bread great. The town water in Deloraine has lots of treatment chemicals in it, which impact on the culture. Boiling it reduces some of them, but it also lacks minerals. A local was prepared to share his secret spring with me. I have started feeding my culture with it and will soon see the results. Lots of air bubbles and activity is good. Will keep you posted.

07.01.2022 My favourite and always best performer Light Rye, 8.5 cup flour recipe, 30% fresh ground rye. Half including rye fermented overnight add other half in morning prove for 3 hours, fits pic is what a full proof of 8.5 cup recipe looks like. then final prove in banneton baskets, tipped on to a tray and then out from the oven wonderful rye bread.

06.01.2022 Got a stash of bread-making wheat in, 125 kgs, mainly for possible outages with the virus. Tasmania Flour Mills in Launceston was the supplier. Great company, got stacks of different flours and grains from around the country, best I have seen so far. Got four bags of their premium bakers flour as well. The mill pictured below has been going since 1861, only in Tassie. Next grinding your wheat for your bread. #tasmanianflourmills

06.01.2022 Breaking News: I am developing and on line course for participants, using video platform zoom. I have had to cancel all face to face courses due to Virus. I will let you know when the online course is available and what the package includes. Paddy

05.01.2022 Today, before the oven and after the oven. A light sourdough wholemeal.

04.01.2022 Mixed grain and potato loaf. 490 grams of wheat, barley, spelt, oats and corn freshly ground. Mixed with culture overnight. In morning, 600 gms of bakers flour plus 1.5 cups of leftover mashed potatoes. Add Tbs salt, 1tbs of bread improver, 1 tbs of brown sugar and 2 tbs olive oil. Knead and prove for 4 hrs. Divide and put in bannetons, prove one hour. Bake in preheated oven 250c for ten min and 20 min at 200 c. Produces a surprisingly light bread. Sourdough loves mashed potato and proving the freshly milled flour overnight works a treat.

04.01.2022 Wholemeal baguettes. Wanted something tonight to have with my world-famous chicken soup. So whipped up some wholemeal baguettes, sourdough plus some yeast, tasty tasty tasty. Waiting for the lockdown to lift to run my sourdough courses from here, when do you reckon that might be.

01.01.2022 Whole wheat sourdough baked today. Proved in Banneton basket, dropped onto the peel and baked directly on the baking stone in the oven. 450 grm of fresh ground wheat, mixed with one cup of culture and 450 ml of water to culture overnight. Morning put salt one tablespoon, prover one tablespoon in 450 gms of white baking flour, stir and add two tablespoons of olive oil. Add to the cultured overnight mix along with 140ml of water. Knead for ten mins, prove for 4 hours, divide... and put in bannetons and prove for one hour. Put on peel and then place on a baking stone in the oven preheated to 250c. Bate at 250 for ten and 20 mins at 200ml. Culturing the wholemeal overnight allows for full fermentation and digestion of the whole meal. It creates a lovely bubbling mass of sourdough ready to eat some more flour. By adding the baking flour its ravenous feeding and breeding of all the little sourdough critters. Makes a lighter super tasty loaf. This is a technique I have developed and do frequently as it works really well. See more