Bread the stuff of life

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Mrs Bee

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Re: Bread the stuff of life
« Reply #105 on: February 16, 2015, 17:01 »
I've made and eaten good bread all through my weight loss.  You just have to be sensible  :)

Be sensible when there is warm bread just out of the oven. :nowink: :nowink: ::)

Can't be done. :lol:

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snowdrops

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Re: Bread the stuff of life
« Reply #106 on: February 16, 2015, 17:05 »
Lovely looking loaf there Snowdrops. Just had lunch but feeling hungry already!!


Thanks just walked in from work to another one I started yesterday & was going to bake on coming home but hubby baked it as it had risen so well. No heat mind you since the heating went off this morning. I put it on its second prove before I went this morning
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chrissie B

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Re: Bread the stuff of life
« Reply #107 on: February 18, 2015, 18:21 »
Made a paul holliwood loaf today recipe much the same as the others , no sugar more salt and 2 sachet s of quick yeast it came out lovley the only thing i did the steam in the oven for a crispy crust and it was but it didnt last long how can i keep it crispy , its very soft yum , ive allways noticed watching him bake he uses more yeast than i do what ammount s are you are you all using .
chrissie b
Woman cannot live by bread alone , she must have cake , biscuits cheese and the occasional glass of wine .🍷

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mumofstig

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Re: Bread the stuff of life
« Reply #108 on: February 18, 2015, 18:51 »
This Paul H recipe uses the same amount of yeast as my recipe - I pkt (7g) to 500g flour
http://www.bbc.co.uk/food/recipes/paul_hollywoods_bloomer_84636

but this one uses nearly twice as much, which seems way too much  :ohmy:
http://www.bbc.co.uk/food/recipes/paul_hollywoods_crusty_83536

I find the bread tastes too yeasty if you use a lot.

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compostqueen

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Re: Bread the stuff of life
« Reply #109 on: February 18, 2015, 18:55 »
Paul's sundried tomato and olibe bread recipe is fab  :tongue2:

I made soda bread today :tongue2: :tongue2:

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Beekissed

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Re: Bread the stuff of life
« Reply #110 on: February 18, 2015, 22:18 »
I'm making banana nut bread right now.  It's how we recycle bananas that have gone over the hill.  We just freeze them until we get enough to make a double batch of bread and nothing goes to waste. 

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devonbarmygardener

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Re: Bread the stuff of life
« Reply #111 on: February 18, 2015, 23:58 »
I love making  bread - when I have time (I don't have a bread machine) but I buy a lovely wheat, spelt and rye bread from the big Yellow supermarket  ::)

I'd love to be able to make it myself??  Any ideas recipe wise??

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Beekissed

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Re: Bread the stuff of life
« Reply #112 on: February 20, 2015, 00:39 »
My mother had always proofed her bread a couple of times before baking, but I never did.  I don't know why...in a hurry I guess.  Single, working mother of three boys, so making bread was just another chore~albeit one that I enjoyed~to be done of an evening, so getting it done quickly was key. 

I've also noticed that my freshly baked bread always gave me heartburn when I ate it...not so much later on, but fresh out of the oven always gave me heartburn...immediately.  My bread also never had that really crisp crust my mother's always had. 

I should have paid more attention to that.  But, after reading on this thread I was reminded of the additional proofing and decided to apply it to my next batch of bread.  SUCCESS!!!!  Why, oh, why hadn't I done this all these many years??? 

Crusty, brown bread that didn't cause heartburn, has a better flavor and texture....same recipe, same flour..just additional proofing.  The dough was more springy and light to work with even.

What an idiot I have been!!!  Thanks for talking about it on the thread and refreshing my memory of that very important step.   :)
« Last Edit: February 20, 2015, 00:40 by Beekissed »

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tosca100

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Re: Bread the stuff of life
« Reply #113 on: February 20, 2015, 05:55 »
This Paul H recipe uses the same amount of yeast as my recipe - I pkt (7g) to 500g flour
http://www.bbc.co.uk/food/recipes/paul_hollywoods_bloomer_84636

but this one uses nearly twice as much, which seems way too much  :ohmy:
http://www.bbc.co.uk/food/recipes/paul_hollywoods_crusty_83536

I find the bread tastes too yeasty if you use a lot.

That has to be an error, one sachet is plenty for a basic bread, and even flavoured bread wouldn't need that much. Also it says to use warm water and he always says it's not necessary

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snowdrops

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Re: Bread the stuff of life
« Reply #114 on: February 20, 2015, 06:35 »
I love making  bread - when I have time (I don't have a bread machine) but I buy a lovely wheat, spelt and rye bread from the big Yellow supermarket  ::)

I'd love to be able to make it myself??  Any ideas recipe wise??

I would start with a basic white recipe & substitute first a proportion of spelt & rye & adjust until you have got the mix to your tastes, you might need to check the water against a brown recipe.

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Scribbler

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Re: Bread the stuff of life
« Reply #115 on: February 20, 2015, 08:12 »
Whatever recipe you start with, remember WETTER IS BETTER.

So add more water to the final dough if necessary - even to the point of making it sticky. Then persevere with the kneading until it all comes together again.

Good luck. I'm doing a couple of sponge technique loaves today!
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snowdrops

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Re: Bread the stuff of life
« Reply #116 on: February 20, 2015, 08:29 »
Whatever recipe you start with, remember WETTER IS BETTER.

So add more water to the final dough if necessary - even to the point of making it sticky. Then persevere with the kneading until it all comes together again.

Good luck. I'm doing a couple of sponge technique loaves today!

Is that where you add water & flour & leave to double before adding more flour? If so that's what my loaf was in the picture earlier.

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Scribbler

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Re: Bread the stuff of life
« Reply #117 on: February 20, 2015, 08:54 »
Yes sponge or starter is left for 24 hours, well I do. You can get away with less.

This is the basic recipe I use:


Rustic Spanish bread (Pan Rustico) - BBC Food
http://www.bbc.co.uk/food/recipes/rustic_spanish_bread_pan_97488


« Last Edit: February 20, 2015, 09:42 by mumofstig »

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mumofstig

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Re: Bread the stuff of life
« Reply #118 on: February 20, 2015, 09:36 »
I find the wet dough very difficult to work with, and the loaves tend to flatten in the oven - not a method for beginners IMO

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Scribbler

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Re: Bread the stuff of life
« Reply #119 on: February 20, 2015, 09:40 »
The oiled surface makes it possible, with judicious use of extra flour on fingers.

Oh and a plastic scraper is vital!



 

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