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Never in all of human endeavour do the pursuits of science and art come together quite as they do when baking. Or something.

water and milk and butter and flour and salt and sugar and yeast. Lot's of hard kneading work and a few hours too increase in size lots and we have....

[url width=480 height=640]http://i32.photobucket.com/albums/d35/flammableben/Photo07301351.jpg[/url]

A little while in the oven and we get...

[url width=640 height=480]http://i32.photobucket.com/albums/d35/flammableben/Photo07301408.jpg[/url]
(they're not as burnt and dark looking as the picture makes out.)

Mmm.. bouncy and soft. Soon to fill a warm one with delicious things. Like brie. And eat it.

Yum.

I hope I've made your afternoon more interesting.

wow I want to stay home and bake all day long

your baps look tatsy Ben

Quite delicious too. Maybe slightly heavy in the crumb, but still very edible.

i prefer yours

 Do you think JFW does it deliberately?

JFW's baps need some mayo squirting on them

i baked muffins last night, very happy at 1st attempt although i need to add more baking soda

baking and cooking rules

Baking does indeed rules. I love making chelsea buns but they go off after about a day so I have to eat them all very, very quickly. Ideally before my girlfriend gets home.

I have persuaded Naomi at work to bake cakes for tomorrow. Genius.

Never made Chelsea buns but they are amazing! Might have to try that some time!

NO!!! Ben never takes what I say the wrong way!!
Just filth bags like Sonic and Si  

I'm making a rhubarb crumble tonight, lovely!!!

Here's an interesting baking fact of the day.

The pudding "crumble" was invented/discovered/popularised during the second war world.  Due to rationing the lady folk didn't have enough ingredients to make pies so as a treat they decided to stew the fruit and add a "crumble" as a pasty substitute.

Thank God for Hitler invading Poland as with that one act we wouldn't have such lovely puddings as Apple/Rhubarb crumble!!!

BAKERING....a great word Ben,ime currently COOKERING tea.

I'm too lazy to do cookering/bakering, I'm a microwaving man.

Shouldn't that be microwavering?

I made Bakered Alaska last week. The Russians think I'm some sort of wizard now.

 :idea: Maybe there should be a kiosk at the CG selling "flammableBuns"? You could even franchise it ... Macdonalds had to start somewhere.

Death Buns -50p each.

Near death buns...55p!

I had a burger in one last night.

They do look cracking Ben what's the secret I had a crack at bread not so long ago and it was like a breeze block.

knead lots and then a bit more.

Cheers Axs, how long do you let them rise for before firing them in the oven?

 Flour type is quite important too, I used to bake my own bread using flour from Rushall Mill near Pewsey. Now this was about as organic as it gets and produced the classic breeze block loaf...two or three slices would last you a day.

  You could lighten it somewhat by mixing in white flour....teh more white the lighter it gets.

I just used plain flour I think.  But yeah loads of kneading and then patience on the rising. The kneading bit you can feel the texture change so it becomes smooth and stretchy. oh and I warmed up the liquid ingridiants and butter so the yeast worked better.

I found a recipe on the inteweb and used it as the basis,  only really as a guideline but I can't find it again now.

until they look big enough i guess. I use a breadmaker normally. hassle free and nice bread.

You can 'over-prove' bread by letting it rise too much so that it falls back once you start bakering it. If you want to get extra rising time in you need to make a sponge - which is just the yeast, water and sugar. But i've gone a bit too Dan Lepard already there.

The link below explains things better...
http://www.guardian.co.uk/lifeandstyle/2007/nov/24/foodanddrink.recipes

I might do some more bakering today.