Allotment Gardening Advice Help Chat

Eating and Drinking => Cooking, Storing and Preserving => Topic started by: chrissie B on January 09, 2015, 19:15

Title: Bread the stuff of life
Post by: chrissie B on January 09, 2015, 19:15
I love to produce a tasty loaf , now i was wondering is my loaf recipe which has 1 teaspoon each of salt and sugar + 1oz of butter to 1lb of flour is this healthier than shop bought and could i reduce the ammount of salt and sugar without compromising the flavour , i do love my bread id hate to think it wasn't better for me than the shop stuff.
chrissie b
Title: Re: Bread the stuff of life
Post by: Mrs Bee on January 09, 2015, 19:54
You can ditch the sugar, replace the butter with olive oil but don't reduce the salt.

 bread without salt is foul and if you are making it in a bread machine the loaf goes a strange texture.

I have on occasions forgotten the salt and the birds got the bread, Yuck.

Any homemade bread is better than shop bought because of all the chemicals they put in it to extend the shelf life.
Title: Re: Bread the stuff of life
Post by: Kevin67 on January 09, 2015, 20:04
Home made bread is far more filling, so you eat less of it while enjoying it more- health benefits all round!

I've had home made bread made for me for years now - but not the brown variety sadly.
Title: Re: Bread the stuff of life
Post by: Beetroot Queen on January 09, 2015, 20:12
We make florences bread so its safe. Still trying to get a decent wheat free bread for Harry. That rice bread is just disgusting if even comes with moisture sachets between the slices. That to me is just wrong.

We love homemad bread no butter in ours though.
Title: Re: Bread the stuff of life
Post by: Mrs Bee on January 09, 2015, 20:50
Home made bread is far more filling, so you eat less of it while enjoying it more- health benefits all round!

I've had home made bread made for me for years now - but not the brown variety sadly.

Does this mean that you would quite like some wholemeal bread then Kev.

If so, get out in the kitchen and make yourself some. :lol: :lol: :lol:

We usually have wholemeal. The best tasting wholemeal bread flour is snaisbury's, and I add a small handful of sesame seed, pumpkin seeds and sunflower seeds.
Title: Re: Bread the stuff of life
Post by: Kevin67 on January 09, 2015, 20:55
Ahhh... you see, my Daddy makes my bread out of love and he doesn't want to make wholemeal!

It doesn't stop me trying though!  :lol:
Title: Re: Bread the stuff of life
Post by: GrannieAnnie on January 09, 2015, 21:29
No butter in mine either, just a tblsp of rice bran or olive oil.

I hate commercial bread, especially after reading about the chorley wood process which John and Val told me about years ago, and how damp commercial bread is.  Home made bread as you know gets dry when it gets older, shop stuff just goes mouldy! yuck.

At least if my bread gets too dry to toast, I can make it into breadcrumbs!   ;)
Title: Re: Bread the stuff of life
Post by: compostqueen on January 09, 2015, 21:37
That sandwich loaf I was on about makes fab toast  :tongue2:  It's the Michel Roux one. Mind you it appears in Dan Leppard's book too. Not surprised, cos it's lovely
Title: Re: Bread the stuff of life
Post by: chrissie B on January 09, 2015, 22:11
I use the womans instute one that i have tweeked a bit , i made a loaf sunday gone and we just finished it thursday it says 1 teaspoon yeast fast one but noticed my packet  was out of date so put the whole pk in and it was a much better loaf , recipe says put in the loaf tin and its ok but last time i plated it no tin and it was enourmus and hubby says it was my best ever so im sticking with that , thanks all for help i had also changed water for half milk and waterso i could ditch the butter im not good at thinking out of the box ha ha
chrissie b
Title: Re: Bread the stuff of life
Post by: hamstergbert on January 09, 2015, 22:50
300 gm strong white, 200 gm strong wholemeal, 1 tsp sugar, ditto rapid yeast, half tsp sea salt, 275 ml warmish water, stir to rubble consistency of big and little smeary lumps.  Slight overflowing tablespoonful olive or other oil, good wellying until comes together and use to scavenge any uncombined bits then off you go for knead / prove / knockback / reprove / bake.

Alternative is active dried yeast 1 tsp mixed with warm water and sugar left 10-15 mins until thick froffy layer then into flours and salt mix then as above.

Delicious bread and therapeutic to make.
Title: Re: Bread the stuff of life
Post by: Mrs Bee on January 09, 2015, 23:43
No butter in mine either, just a tblsp of rice bran or olive oil.

I hate commercial bread, especially after reading about the chorley wood process which John and Val told me about years ago, and how damp commercial bread is.  Home made bread as you know gets dry when it gets older, shop stuff just goes mouldy! yuck.

At least if my bread gets too dry to toast, I can make it into breadcrumbs!   ;)

Oh the Chorley wood process >:( I bought the Sunday times book of real bread when I was in my early twenties, not long ago ::), and it was a very thick tome of a book which gave the history and background of bread and all about the Chorley Wood process. The book of real bread was the start of the revolution in artisan bread making.

I started at the beginning and worked my way through the book.

I remember being very annoyed whilst teaching after someone arranged for a well know manufacturer of expensive plastic bread to come in a give a talk to our year 3 classes about healthy eating, but they were really promoting their product.

I put a couple of children up to asking for the ingredients of the bread. ::)

I then asked if we could keep the samples they bought in. They went into the freezer and I organised a bread day where we had an enormous array of home baked bread from myself and lots of the mums and the plastic bread samples.

The children then did a professional style,  test and tasted and marked the breads.

The plastic stuff scored lowest. Who says kids have no taste. :D
Title: Re: Bread the stuff of life
Post by: tosca100 on January 10, 2015, 04:36
I make all my own bread, basic flour, salt, yeast and water. In summer when I make a bit of butter I use the buttermilk to stop waste, but never use oil any more, just a slick to stop the dough sticking to the bowl while rising. Don't use tins. The basic (quite wet) dough is the base for all the flavoured breads I make, add olive oil over the top to herby garlic breads. Favourite at the moment is walnut and gorgonzola, yummy!
Title: Re: Bread the stuff of life
Post by: jaydig on January 10, 2015, 10:22
I make our own bread using a machine. We much prefer it, and it's no trouble to do. The benefit is that it can be made to suit you. Even the white flour is unbleached, so no chemicals there. Seeds to your liking can be added, and I also replace the butter with olive oil, although I don't leave out the sugar or salt. The smell of baking bread wafting through the house is lovely, and feels really homely.
Title: Re: Bread the stuff of life
Post by: 8doubles on January 10, 2015, 10:40
Supermarket white sliced is 'the stuff of life'.

Proper homemade bread is ' the staff of life'! :)
Title: Re: Bread the stuff of life
Post by: compostqueen on January 10, 2015, 13:22
I make all sorts of breads, by hand having ditched my absolutely useless machine. I like to make it by hand as each loaf  is different, having a life of its own so I like to know what I'm dealing with so hands in  :)

I love the Dan Leppard book as it really opens your eyes to the massive subject that is bread but never losing sight of what it's all about.   My fave bread, apart from the easy peasy sandwich loaf, is a spelt honey, fig, orange and walnut bread.  Makes the most sublime toast should there be any left  :tongue2:
Title: Re: Bread the stuff of life
Post by: chrissie B on January 10, 2015, 14:18
Compostqueen the spelt bread sounds good i presume you could do with the white bread flour ,allinsons being mine of choice.
ive just tweeked my loaf ditching the butter and 1/3of the sugar and made 2 smaller loafs they are out now and look good will see what the flavours like later.
chrissie b
Title: Re: Bread the stuff of life
Post by: chrissie B on January 24, 2015, 11:26
My latest effort .
chrissie b
Title: Re: Bread the stuff of life
Post by: compostqueen on January 24, 2015, 15:26
Cor, that's a good un!  You eaten it yet  :tongue2:

Spelt is great cos it takes less kneading. Treat it as wholemeal flour, which it is. It comes together easier and it tastes wonderful

I made a couple of seeded wholemeal loaves this week using organic fresh yeast and a bit of black treacle  :)
Title: Re: Bread the stuff of life
Post by: chrissie B on January 24, 2015, 16:31
Yes its all gone but made freash today , love bread but eat too much i usually have to freeze half a loaf so it wont go off but since ive been making my own none of it has gone off it goes from freash to toast then bread crumbs if any left so no waste
chrissie b
Title: Re: Bread the stuff of life
Post by: compostqueen on January 24, 2015, 22:22
If i make bread with honey or golden syrup in it, it makes fab breadcrumbs  :)
Title: Re: Bread the stuff of life
Post by: Beekissed on January 25, 2015, 05:33
We don't do store breads here, either.  My mother never did and so I didn't either.  Some years back I was blessed with about 12,  40# tins of red turkey wheat and an electric grinder, and we've been using it ever since.  It was stored back in the 70s  for Y2K and still is so fresh that the bread practically makes itself.  No GMO back then, so this is the real deal wheat. 

We use the same ol' recipe we've been using for years and we like to make it by hand...never have used a machine.  We make large batches of flat rolls that we freeze and thaw out as we need them.

I loved watching my mother bake bread when I was growing up and that feeling of being connected to all the women before me happens each time I knead a ball of dough.  I had my sons all learn how to make bread also and they can do it as well, and sometimes even better, than I can.   

Just made a huge batch yesterday!   :)
Title: Re: Bread the stuff of life
Post by: chrissie B on January 25, 2015, 09:40
Lovley story i can see you all round a big table baking away , when i bake you would think there a dozeen of us as i make a lot of messso usually bzke when hubbys out ha ha.
Chrissie b
Title: Re: Bread the stuff of life
Post by: MrsPea on January 25, 2015, 18:27
I make our own bread using a machine. We much prefer it, and it's no trouble to do. The benefit is that it can be made to suit you. Even the white flour is unbleached, so no chemicals there. Seeds to your liking can be added, and I also replace the butter with olive oil, although I don't leave out the sugar or salt. The smell of baking bread wafting through the house is lovely, and feels really homely.

Same here I've just made another one today, I also use a machine as I rheumatoid arthritis in my hands so kneading would kill me of  >:( with the pain, we haven't had shop bread for ages, how much olive oil do you use for a medium loaf ??
Title: Re: Bread the stuff of life
Post by: chrissie B on January 25, 2015, 19:08
I just left out the butter and couldn't taste any different i use oil in my pizzas .
chrissie b
Title: Re: Bread the stuff of life
Post by: Kleftiwallah on January 25, 2015, 20:17

My Mam told us that you cannot eat bread on the day it's made because you will get indigestion!  I've graduated to seedy bread with 50/50 wholemeal and strong flour soaking the seeds overnight.

Cheers,   Tony. :)
Title: Re: Bread the stuff of life
Post by: Beekissed on January 25, 2015, 20:31
You know what?  She's right...I do tend to get a little heartburn if I eat the freshly baked bread.  Go figure!   :lol:
Title: Re: Bread the stuff of life
Post by: Kate and her Ducks on January 25, 2015, 21:45

I loved watching my mother bake bread when I was growing up and that feeling of being connected to all the women before me happens each time I knead a ball of dough. 


Funny isn't it, the power these memories we have. My Grandad was the one who made the bread in our family. Something that important couldn't be left to womenfolk! To be fair my Gran was dreadful cook! I was exempt from the general ban as being descended from him negated my unfortunate weakness of being female (he was a man of his generation and it took a lot for him to admit that women have strength / power / value (whatever the word I'm looking for is) too - having 3 daughters and 5 granddaughters did kind of force that point!).

I can however never imagine making bread without kneading it myself. Mainly as it is the main joy of it for me. Every time I do it it brings back wonderful memories of his quiet guidance and contemplation calming an overexcitable child and the joie de vie of an 8 year old invigorating the man who was usually known as Grumpy Grampy!
Title: Re: Bread the stuff of life
Post by: Kate and her Ducks on January 25, 2015, 21:47
PS.

GREATEST joy ever in life is still hot breads with slathering of butter and a sprinkle of salt! I don't get heartburn but if I did would be worth it. :D
Title: Re: Bread the stuff of life
Post by: Aunt Sally on January 25, 2015, 22:36
PS.

GREATEST joy ever in life is still hot breads with slathering of butter and a sprinkle of salt! I don't get heartburn but if I did would be worth it. :D

Bliss.

I've been having trouble getting a good loaf from my breadmaker (I only make wholemeal).  It kept sinking in the middle, probably over prooved, so I've gone back to hand baking and my loaves are now a lovely shape. 

Warm crunchy crust with butter, what a treat :D 
Title: Re: Bread the stuff of life
Post by: Beekissed on January 26, 2015, 00:24
Quote
I can however never imagine making bread without kneading it myself. Mainly as it is the main joy of it for me. Every time I do it it brings back wonderful memories of his quiet guidance and contemplation calming an overexcitable child and the joie de vie of an 8 year old invigorating the man who was usually known as Grumpy Grampy!

Same here...it's that rhythmic motion, the tactile sensation of having one's hands in good, springy dough, with the yeasty smell wafting up to meet your memories that I love.  I can just see old hands of the past, covered in flour and performing this age old ritual and I know then that I'm part of that chain that extends back to the beginning of time. 
Title: Re: Bread the stuff of life
Post by: tosca100 on January 26, 2015, 00:53
We rely heavily on the internet these dismal winter days, and when it goes off we have no telly, and obviously no skype or any contact with anyone. So I turn to cooking and that is when I start doing flavoured breads. (And cakes) However, as I am supposed to be cutting out butter and cheese in any quantity I have had to reduce these as I can't resist. So today, while I made some cards, I tried pitta breads and was chuffed at how easy and how much better than any I have had before. Made plain white but will go for wholemeal next time. Had to put the extras into the freezer so I don't pick. Hopeless I am.
(http://i673.photobucket.com/albums/vv100/tosca100-dog/pitta003_zps61787f96.jpg) (http://s673.photobucket.com/user/tosca100-dog/media/pitta003_zps61787f96.jpg.html)

With home made fruit and nut coleslay and scattering of cheese (and ham for OH)
(http://i673.photobucket.com/albums/vv100/tosca100-dog/pitta005_zps0315c817.jpg) (http://s673.photobucket.com/user/tosca100-dog/media/pitta005_zps0315c817.jpg.html)
Title: Re: Bread the stuff of life
Post by: Beekissed on January 26, 2015, 01:35
That looks drool worthy!!!   :)
Title: Re: Bread the stuff of life
Post by: chrissie B on January 26, 2015, 09:31
Looks very tasty i could see a bit of bacon in mine ha ha, ive made before but mine dont puff up to much if any , recipe would be apriciated , maybe im doing somthing wronge.
chrissie b
Title: Re: Bread the stuff of life
Post by: tosca100 on January 26, 2015, 11:54
Looks very tasty i could see a bit of bacon in mine ha ha, ive made before but mine dont puff up to much if any , recipe would be apriciated , maybe im doing somthing wronge.
chrissie b

Chrissie, I use a very basic 500g bread recipe, no sugar or fat normally. But for these what I did different was add a good glug of olive oil to my usual, and made it quite soft. After the first prove I shaped it into eight balls but used oil on the work top rather than flour. Left them to prove again while the oven heated. I can only fit four at a time on the shelf so when the oven was ready I just rolled out four quite thin, (with a little flour this time) they only take a few minutes, the first lot I did to use, second lot undercooked to freeze. But the key is to roll and cook straight away. Rather like when you are making rolls but can't be bothered to wait long for them to rise and you get a big hole inside. Haha
Title: Re: Bread the stuff of life
Post by: beesrus on January 26, 2015, 17:33
While I appreciate they are not the best option in an ideal world, I use a bread maker these days. I understand the kneading thing and love rhythmic physical jobs, hence I do a lot of them, but there's only so much meditative joy I can handle :). Experience has taught me I either use a bread maker ow automatic washing machine ,or the job just doesn't happen. I do hand make special breads occasionally.
 
Surprisingly, given the love of bread making here, I see no mention at all of using fully organic flour in our breads, and wonder if it is a consideration for people where so much time and love is put in ?

Does anyone know of the horror stories, particularly with American wheat, where they soak the bulk of all wheat crops with glyphosphate just 3 or 4 days before harvesting and processing ? so as to give a few percent higher yield. The incidence graphs comparing glyphosphate use on wheat and celiac's disease over the last 30 years is alarming ... homemade bread or not. I know so many people who are careful with their fresh vegetables, but don't give their bread purity a second thought. I'm not quite sure how that has come about. I only ask because the wheat thing hadn't dawned on me until a couple of years ago, despite being an organic veg grower.
Title: Re: Bread the stuff of life
Post by: Yorkie on January 26, 2015, 18:24
I assume there's peer-reviewed, scientifically valid evidence to prove a causative link between glyphosate use in wheat and coeliac's disease, beesrus?  If so, please provide it.

Incidence graphs prove absolutely nothing and are nothing more than scaremongering.
Title: Re: Bread the stuff of life
Post by: Aunt Sally on January 26, 2015, 19:03
Your personal opinnion is not good enough, even if forcefully stated, beesrus. You should back up your claims with citations to good scientific research.
Title: Re: Bread the stuff of life
Post by: chrissie B on January 26, 2015, 19:23
Thanks tosca will try that one i think maybe im not making them thin enough .
chrissie b
Title: Re: Bread the stuff of life
Post by: grendel on January 26, 2015, 19:46
if you want a really good flavour, try some live yeast, you can get it from most supermarkets that have a bakery, just ask at the bakery, at our local sainsburys its about 60p for 100g, we tried it once and its been live yeast for us since.
you need a little sugar to get the yeast working, you can lose some of the salt, but I would recommend only experimenting with the quantities of one item at a time, that way you know that its the change in the ingredient that is changing the result.
Grendel
Title: Re: Bread the stuff of life
Post by: Aunt Sally on January 26, 2015, 19:58
I generally prove my doughs fairly cool and never use sugar.  The slower a dough prooves the more flavour the bread will have.
Title: Re: Bread the stuff of life
Post by: mumofstig on January 26, 2015, 20:23
I've started using a biga
http://leitesculinaria.com/79243/recipes-biga.html

It isn't as sour as sourdough, but still a lot more flavour than just using yeast. I found it whilst trialling recipes for panettone at Christmastime  ;)
Title: Re: Bread the stuff of life
Post by: beesrus on January 26, 2015, 21:17
My question wasn't aimed at those bread makers that are happy with glyphosphates, and I fully understand many people are, that's their choice, but more for those that might not know what goes on widely with wheat production, and may actually want to know how that herbicide is used with wheat.

While researching into some things re BQ's trials with her family's sad intolerances, I came across  interesting articles regarding assumed gluten problems that might have been useful. I didn't pass on the link for fear of what has happened to me on this thread. One article is linked below on a well read publication
http://www.thehealthyhomeeconomist.com/real-reason-for-toxic-wheat-its-not-gluten/   (http://www.thehealthyhomeeconomist.com/real-reason-for-toxic-wheat-its-not-gluten/)

That link and long article refers to this research
http://www.mdpi.com/1099-4300/15/4/1416    (http://www.mdpi.com/1099-4300/15/4/1416)
Title: Re: Bread the stuff of life
Post by: compostqueen on January 26, 2015, 22:00
I buy, when I can get hold of it, organic fresh yeast, which I divvy into 10 grams, cling it and bung in the freezer

Organic flour is regularly the same price as ordinary, so I keep my eyes peeled and get it when it is. You get a better rise I think from organic flour.  Makes better sourdough too I would venture to suggest

I use a tablespoon of oil to 500 g of flour as a general rule, if I'm not using butter  :)
Title: Re: Bread the stuff of life
Post by: Beekissed on January 26, 2015, 23:29
My question wasn't aimed at those bread makers that are happy with glyphosphates, and I fully understand many people are, that's their choice, but more for those that might not know what goes on widely with wheat production, and may actually want to know how that herbicide is used with wheat.

While researching into some things re BQ's trials with her family's sad intolerances, I came across  interesting articles regarding assumed gluten problems that might have been useful. I didn't pass on the link for fear of what has happened to me on this thread. One article is linked below on a well read publication
http://www.thehealthyhomeeconomist.com/real-reason-for-toxic-wheat-its-not-gluten/   (http://www.thehealthyhomeeconomist.com/real-reason-for-toxic-wheat-its-not-gluten/)


That link and long article refers to this research
http://www.mdpi.com/1099-4300/15/4/1416    (http://www.mdpi.com/1099-4300/15/4/1416)

Excellent link!  Thank you!  This doesn't surprise me but it will surprise many out there claiming gluten allergies, I'm betting.  I'll be sharing it on my own forum.   :)
Title: Re: Bread the stuff of life
Post by: Aunt Sally on January 27, 2015, 10:26
Beesrus did forget to add this link:

http://www.science20.com/agricultural_realism/a_fishy_attempt_to_link_glyphosate_and_celiac_disease-132928
Title: Re: Bread the stuff of life
Post by: grendel on January 27, 2015, 12:25
you also have to be aware that a lot of flour available if you look on the label says it is 'fortified' which means added flour 'improvers' and other ingredients to help it make a good loaf. if you want just flour you may be better off finding a local mill and buying direct, but then the cost rises proportionally, if you want good ingredients be prepared to pay more, elsewise read the ingredients carefully.
Grendel
Title: Re: Bread the stuff of life
Post by: Aunt Sally on January 27, 2015, 13:52
I use a flour improver, which is brilliant

Lakeland flour improver (http://www.lakeland.co.uk/11682/Claybrooke-Mill-Dough-Improver?gclid=CjwKEAiAi52mBRDkq5bX0vq1-RQSJAAq_7IGsavJSeOHfdQxtZlWUWJaLOmWz58WSaN5oHX0Ax-8zBoCDzbw_wcB&src=gfeed&s_kwcid=AL!49!3!66088626509!!!g!42887002704!&ef_id=U-JzyAAAAWpCMZgZ:20150127134616:s) It is basically vitamin C and the enzyme (amylase) that starts breaking starch into sugar for the yeast to utilise until it wakes up enough to produce the enzyme itself.  It greatly improves the rise of the dough.
Title: Re: Bread the stuff of life
Post by: mumofstig on January 27, 2015, 14:01
Perhaps it's just my aging taste buds, but my bread doesn't seem to have much flavour, despite buying good quality bread flour.

Do the other types of flour, oats, barley, spelt, corn etc add more flavour? Any help plese, I don't really want to be adding herbs to everyday bread.
Title: Re: Bread the stuff of life
Post by: Aunt Sally on January 27, 2015, 14:25
I use this flour (not expensive, from W**se) and it tastes delicious.

(http://www.ocado.com/productImages/307/30798011_0_640x640.jpg?identifier=eb6e7a2b1e791d2a182c04f666113579)
Title: Re: Bread the stuff of life
Post by: Mrs Bee on January 27, 2015, 14:30
I use Snasbury's whole meal bread flour or Doves Farm wholemeal granary and sometimes chick in a tablespoon of sunflower seeds, sesame seeds and pumpkin seeds.

I prefer the taste of the Snasbury's wholemeal to most of the other supermarkets.

Sometimes add a tablespoon of malt extract too.
Title: Re: Bread the stuff of life
Post by: tosca100 on January 27, 2015, 14:38
Perhaps it's just my aging taste buds, but my bread doesn't seem to have much flavour, despite buying good quality bread flour.

Do the other types of flour, oats, barley, spelt, corn etc add more flavour? Any help plese, I don't really want to be adding herbs to everyday bread.

Just a thought MOS, have you cut down on salt at all? Salt is a flavour enhancer and also retartds the rise a little and slower rise means more flavour.
Title: Re: Bread the stuff of life
Post by: Aunt Sally on January 27, 2015, 14:43
Malt (the diastasic type) contains the enzyme diastase which is the one which converts starch into sugar for the yeast to use.  I don't like the flavour of malt so use the flour improver.
Title: Re: Bread the stuff of life
Post by: mumofstig on January 27, 2015, 14:46
I've been using the DF Organic white bread flour, with a third w/m it rises/cooks well and it's good bread to look at but it's just leaving me underwhelmed taste-wise atm ::)

Not cut down on salt no, although there's none in the biga, it gets added in at the kneading stage.

I'll get some malt to try, though  :unsure:

Title: Re: Bread the stuff of life
Post by: compostqueen on January 27, 2015, 15:58
I like black treacle in a wholemeal one. Good flavour adders are butter  :D, golden syrup, salt (I use sea salt as you need less as it's tastier (I think so any way)   I love malt in bread and I love adding a good beer - a bottle conditioned one.   Bread is like a sponge after all  :tongue2:  There are lots of good things you can add to make your bread more interesting. No need for bread to be middle of the road.  One of my faves is wholemeal spelt with walnuts and orange
Title: Re: Bread the stuff of life
Post by: beesrus on January 27, 2015, 16:46
How much salt in the loaf is always a problem this time of year, as my stash, no matter how hard I try, always gets damp and expands considerably, hence rendering normal ratios a bit hit and miss. Bread is one of the few foods though, that I like a nice bit of salt in. I sometimes think I don't get enough.

Mos..I have tried the spelt variety in various recipes after trying some up at the Devon County show one year. Sadly I haven't noticed a continuing taste difference worth the bother. Nice to support an old variety though.

Aunty... Your Waitrose stoneground is indeed a tasty flour, no doubt about that, one of the best. The improver would be fine in one way, but it's too expensive and sold in far too large a container for our bread consumption. I wouldn't use 25% of it before it went out of date.

Aunty .. I hadn't intended to discuss on this thread at all the pros and cons of glyphosphate, as that's a huge subject that people tend to side on one way or the other due to tribe, much like the global warming thing. Your link to Mr Savage brings up that whole debate, as he makes fun of virtually every known brave research that goes against the likes of Monsanto. Suffice to say, he is a well known ex employee and fan of  Du Pont (they of the well known Teflon scandal and their outrageous hiding of scientific fact for which they were fined.)
Mr Savage has ongoing work with several large Agricultural chemical companies, and yet he refuses to say which ones. I think it quite clear who butters his bread, but then that's how science has become these days, and hence a pointless argument on forums like this. I just wanted people to know how glyphosphate is undoubtedly used on the wheat we use for our bread. It's a herbicide soaking process just before harvest, that has been banned with beer malt harvesting, as well as lentils. That doesn't sound good to me.
Title: Re: Bread the stuff of life
Post by: Mrs Bee on January 27, 2015, 17:46
I like black treacle in a wholemeal one. Good flavour adders are butter  :D, golden syrup, salt (I use sea salt as you need less as it's tastier (I think so any way)   I love malt in bread and I love adding a good beer - a bottle conditioned one.   Bread is like a sponge after all  :tongue2:  There are lots of good things you can add to make your bread more interesting. No need for bread to be middle of the road.  One of my faves is wholemeal spelt with walnuts and orange

Oh yes black treacle and wholemeal is lovely, and beer and grain mustard is gorgeous with cheese.

Title: Re: Bread the stuff of life
Post by: Aunt Sally on January 27, 2015, 17:48
There's a whole lot of rubbish posted on the internet, beesrus.  The links both you and I posted are in that category.

Don't believe all you read as most of it is not information from solid scientific studies.Trend statistics are certainly not scientific.
Title: Re: Bread the stuff of life
Post by: Aunt Sally on January 27, 2015, 17:50
A pot of flour improver lasts me a year or so. So not a huge expense ;)
Title: Re: Bread the stuff of life
Post by: beesrus on January 27, 2015, 18:56
There's a whole lot of rubbish posted on the internet, beesrus.  The links both you and I posted are in that category.
I think we have an accord there, Aunty. :)
The physics teacher talks of empirical enquiry, the history teacher, the view of the tribe. I could never square where the two met in truth... still can't.
To be honest, I no longer believe in "solid scientific " anything. It changes every five minutes depending on who is paying the bills.
On balance though, I prefer the grass roots Wikipedia to Encyclopedia Britanica, as it tends to best represent my natural vantage point. As to the useful cult of science, I prefer the inductive inference gleaned out in the real world, rather than the test tube, with it's necessary narrow parameters. We have to pick and choose.

Bread-wise, thanks for your comments re the improver and how long it can last. I will be getting myself a tin now, as it is just what I need. As I speak, I have a wholewheat/buckwheat loaf in the machine. To get it to rise enough with the inclusion of buckwheat, I need to add 30% white flour. Hopefully the flour improver will give me a 100% wholewheat/buckwheat loaf in the future. I shall report back.

I'm actually trialing some buckwheat as a grain on my plot this year, rather than just a green manure. Interesting stuff.
Title: Re: Bread the stuff of life
Post by: Kate and her Ducks on January 27, 2015, 19:34
For those interested in how statistics and pseudoscience can be used to mislead both deliberately and in genuine error, Bad Science by Ben Goldacre is a superb book. I think it is very well written and accessible to pretty much everyone but I do have a science background.

Title: Re: Bread the stuff of life
Post by: Elvira on January 29, 2015, 16:56
I'm hungry after reading this thread!  We live just down the road from Shipton Mill which is handy if you run out of flour or need a speciality one.   :D Only thing is we are trying to avoid bread at the moment after the Christmas indulgences... :(
Title: Re: Bread the stuff of life
Post by: chrissie B on January 29, 2015, 23:03
Well ive got a nice recipe for a bran loaf but its mainly white with a little brown and some dates looks nice might throw in some walnuts .
watched tonight a prog eat well for less very interesting they mentioned bread and said its not as bad for us as we are led to believe
Chrissie b
Title: Re: Bread the stuff of life
Post by: Madame Cholet on January 29, 2015, 23:20
Complex unrefined carbs are healthy its all the refined stuff which is yuk.
Title: Re: Bread the stuff of life
Post by: chrissie B on January 30, 2015, 08:48
I was quite suprised when she said bread doesn't  bloat you when the powers that be say it does.she said its an intolerance to it will cause the bloating , its a mine field of info out there whos wright .
chrissie b .
Title: Re: Bread the stuff of life
Post by: compostqueen on January 30, 2015, 12:00
She also said if you eat too much you would bloat, which is not surprising, given that some folks will eat a loaf  :nowink:

Folks eat too much of everything these days, cept perhaps salad and veg  :D

I enjoyed that programme. The kids were great eaters, which is wonderful to see  :)

Title: Re: Bread the stuff of life
Post by: chrissie B on February 01, 2015, 22:16
I went to a wedding and the next day when we net up a couple who had their 2 daughters one was 5 was ordering muscles they each had a huge bowl and ate the lot i was amased , the mother said they love that kind of thing and hardley ever want burgers .when we lived in greece i loved seing the kids eat real food fish and  octopus kids here would twist their faces.
chrissie b
Title: Re: Bread the stuff of life
Post by: 8doubles on February 01, 2015, 22:54
I went to a wedding and the next day when we net up a couple who had their 2 daughters one was 5 was ordering muscles they each had a huge bowl and ate the lot i was amased , the mother said they love that kind of thing and hardley ever want burgers .when we lived in greece i loved seing the kids eat real food fish and  octopus kids here would twist their faces.
chrissie b

I have always been amazed at what youngsters will put in their mouths, most toddlers will eat any creepy crawly they can catch, it is the parents that stop them ! :)
I think if you get a few kids together they might still twist their faces when given seafood but 90% will give its a go !

Got to be on the coast or have access to good fresh seafood or even i twist my face. :wacko:

"you can't have it , it is only for adults" will often work better than "try this"! :lol:
Title: Re: Bread the stuff of life
Post by: beesrus on February 02, 2015, 17:43
Having looked into it, I've decided against the flour improver for the wholemeal loaves. A few sniffy comments here and there online, but with a bit of logic I have some sympathy with. Looks like it's the vitamin c tablets instead, that seems a good idea that suits...and then maybe an egg instead of oil/butter.
Title: Re: Bread the stuff of life
Post by: Val H on February 02, 2015, 17:53
Or a couple of teaspoons of lemon juice?
Title: Re: Bread the stuff of life
Post by: Aunt Sally on February 02, 2015, 17:55
Adding egg will make it rather "cakey" 

The flour improver is not just Vit C it contains enzymes (Amylases) that break starch down to sugar for the yeast to use.  It certainly gives a superior result!

I would ask my FIL for the details of this (he was a master baker) but he doesn't bake bread in heaven now ;)
Title: Re: Bread the stuff of life
Post by: chrissie B on February 02, 2015, 18:24
I think if your happy with your results why add extra stuff , i just got a. Nice comment today when i gave the lads a couple of bacon butties , they are doing my conservatory roof and it was very cold they asked hubby where we bought our buns , i was very glad as i thought they were not going to proove it took for ever .

Chrissie b
Title: Re: Bread the stuff of life
Post by: chrissie B on February 02, 2015, 18:46
I think if your happy with your results why add extra stuff , i just got a. Nice comment today when i gave the lads a couple of bacon butties , they are doing my conservatory roof and it was very cold they asked hubby where we bought our buns , i was very glad as i thought they were not going to proove it took for ever .

Chrissie b
Man cannot live by bread alone , he must have cake as well
Title: Re: Bread the stuff of life
Post by: grendel on February 02, 2015, 19:53
workmen can not live by bread alone, bacon is compulsory.
Grendel
Title: Re: Bread the stuff of life
Post by: chrissie B on February 03, 2015, 08:18
Ha ha been feeding my work men with bacon butties and coffee .
chrissie b
Title: Re: Bread the stuff of life
Post by: chrissie B on February 10, 2015, 12:12
Has any one noticed how long home made bread lasts
chrissie b
Title: Re: Bread the stuff of life
Post by: hamstergbert on February 10, 2015, 14:50
Has any one noticed how long home made bread lasts
chrissie b

Day and a half, tops.

Less if someone else is cutting themselves some slices.
Title: Re: Bread the stuff of life
Post by: chrissie B on February 10, 2015, 18:16
I was thinking of shelf life , i had a crust end which i was going to use a crumbs its been waiting all week for me to blitz it i treated the birds instead but there was no mould or dryness.
chrissie b
Title: Re: Bread the stuff of life
Post by: Mrs Bee on February 10, 2015, 18:25
Ha ha been feeding my work men with bacon butties and coffee .
chrissie b

I feed mine with lots of cake. I draw the line at bacon butties. It is hard enough to get rid of them as it is. They lurk at the end of the day, looking lost and hungry.

Have knocked up a couple of wholemeal walnut and raisin, potato and dill and rye and caraway seed loaves today, to go with the lemon, dill and sesame  seed loaves in the freezer.
Title: Re: Bread the stuff of life
Post by: grendel on February 10, 2015, 19:12
my recipe sandwich bread is good for 3 days, though starting to get dry on day 3, mould may start at about day 6 or 7, but not always (my sandwich bread has extra oil to get softness)
Grendel
Title: Re: Bread the stuff of life
Post by: madcat on February 10, 2015, 19:31
I feed mine with lots of cake. I draw the line at bacon butties. It is hard enough to get rid of them as it is. They lurk at the end of the day, looking lost and hungry.

Mine (years ago) made it very clear I was not to put the slo cooker on all day and disappear.  The smell was torture and they were starving all day.  It was just mean!   ::) :D :(
Title: Re: Bread the stuff of life
Post by: compostqueen on February 10, 2015, 20:04
Just waiting for my spelt loaf to finish proving and then the smell of baking bread while i listen to the footy :D 

Title: Re: Bread the stuff of life
Post by: Scribbler on February 11, 2015, 12:31
Here's a link you might find useful.

http://www.thefreshloaf.com

Loads of info, people all over the world, and a forum too.
Title: Re: Bread the stuff of life
Post by: Aunt Sally on February 11, 2015, 14:44
The loaf I've baked today is a 100% wholemeal spelt loaf - I've never used spelt before.

It looks and smells good.  Hope it tastes good :D
Title: Re: Bread the stuff of life
Post by: compostqueen on February 11, 2015, 15:24
Lovely stuff it is.  It is quicker to come together so needs less kneading as a rule

I had to laugh this morning.  with cheerful anticipation I toasted two pieces of my spelt loaf, spread on a modest amount of low fat philly and rather more blackcurrant jam.  Sat down with my huge cuppa tea and dropped my plate off the edge of the chair.  It landed face down on the carpet.  I scrambled into action to retrieve my breakfast before the dog got there.  Yuk, what a mess.  Oh well less jam for me.  It was a sign  :lol:
Title: Re: Bread the stuff of life
Post by: Aunt Sally on February 11, 2015, 15:59
Ewww. Hope it didn't stain the carpet.

I've just had a (not quite cold) buttered crust.  Very good flavour and texture!
Title: Re: Bread the stuff of life
Post by: chrissie B on February 11, 2015, 18:04
That looks a grand loaf you got there
chrissie b
Title: Re: Bread the stuff of life
Post by: Aunt Sally on February 11, 2015, 18:29
It is good.

I'm converted to spelt!
Title: Re: Bread the stuff of life
Post by: compostqueen on February 11, 2015, 19:45
I love spelt, walnut,  fig and orange loaf  :tongue2:
Title: Re: Bread the stuff of life
Post by: chrissie B on February 11, 2015, 23:39
Whats the difference with the spelt flour is it better for you.
chrissie b
Title: Re: Bread the stuff of life
Post by: Aunt Sally on February 12, 2015, 14:04
We're told it's better for you
https://www.natureslegacyforlife.com/faqs/health-benefits/
Title: Re: Bread the stuff of life
Post by: snowdrops on February 14, 2015, 21:54
Here's my first loaf from  a sour dough starter that my DD started, gave some to my sister, then ours died, so she gave us some back, so here's John Doe junior the first

(http://i1056.photobucket.com/albums/t371/snowdrops3/Mobile%20Uploads/2014-03/FCABAACF-B8FF-4B4B-BF82-B16183B87250_zpslhiiwlt4.jpg) (http://s1056.photobucket.com/user/snowdrops3/media/Mobile%20Uploads/2014-03/FCABAACF-B8FF-4B4B-BF82-B16183B87250_zpslhiiwlt4.jpg.html)
Title: Re: Bread the stuff of life
Post by: Aunt Sally on February 14, 2015, 22:05
That's risen nicely, Snowy.

Is it white or wholemeal?
Title: Re: Bread the stuff of life
Post by: snowdrops on February 14, 2015, 22:28
White, I've not tried a wholemeal sour dough before, but I've got a flour mix from the farmers market so I thought I might try that next.
Title: Re: Bread the stuff of life
Post by: Aunt Sally on February 14, 2015, 22:32
What's a "flour mix"?
Title: Re: Bread the stuff of life
Post by: snowdrops on February 14, 2015, 22:42
The local mill sells a flour with added bits,seeds etc
Title: Re: Bread the stuff of life
Post by: Aunt Sally on February 14, 2015, 23:00
Oh, I see.

I tend not to make those types of  bread (I'd eat too much  :ohmy:)  :lol:
Title: Re: Bread the stuff of life
Post by: compostqueen on February 14, 2015, 23:22
They're healthy Aunty.  Good crunch and make great toast, and breadcrumbs should there happen to be ŗny gone dry

Lovely loaf  :D
Title: Re: Bread the stuff of life
Post by: snowdrops on February 15, 2015, 08:06
Thanks CQ, I did succomb to a taste last night,hubby & I shared the crust :D,he said that's it now we won't want any of the other stuff. Not that we buy bread very often any way,but I do buy bread mixes with yeast added for a quick loaf or ciabatta,focaccia and flavoured ones. Not now methinks
Title: Re: Bread the stuff of life
Post by: chrissie B on February 15, 2015, 08:44
That looks realy tasty , i love the crust all hot dripping with butter , ooops sorry im supposed to be dieting .
chrissie b
Title: Re: Bread the stuff of life
Post by: snowdrops on February 15, 2015, 08:50
That looks realy tasty , i love the crust all hot dripping with butter , ooops sorry im supposed to be dieting .
chrissie b

Me too  :D aren't I Aunt Sally  :lol:
Title: Re: Bread the stuff of life
Post by: Aunt Sally on February 15, 2015, 10:34
I still have hopes that you find the way that works for you, Snowy :D
Title: Re: Bread the stuff of life
Post by: snowdrops on February 15, 2015, 10:48
Back to the 5:2 tomorrow 8)
Title: Re: Bread the stuff of life
Post by: compostqueen on February 15, 2015, 23:00
I've made and eaten good bread all through my weight loss.  You just have to be sensible  :)
Title: Re: Bread the stuff of life
Post by: chrissie B on February 15, 2015, 23:09
Iv not bought a loaf for over 3 weeks just made them as i needed them an we have noticed we havent been as bloated and we are not eating as much i think because its keeping better there is no need to eat the lot before it goes off , it might not allways look nice but itsgot good texture and flavour, but your right you can have things on the diet in moderation , todsy i made a cake because we had family for dinner and i knew it would all go.
Chrissie b
Title: Re: Bread the stuff of life
Post by: Scribbler on February 16, 2015, 14:17
Lovely looking loaf there Snowdrops. Just had lunch but feeling hungry already!!
Title: Re: Bread the stuff of life
Post by: Mrs Bee 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:
Title: Re: Bread the stuff of life
Post by: snowdrops 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
Title: Re: Bread the stuff of life
Post by: chrissie B 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
Title: Re: Bread the stuff of life
Post by: mumofstig 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.
Title: Re: Bread the stuff of life
Post by: compostqueen on February 18, 2015, 18:55
Paul's sundried tomato and olibe bread recipe is fab  :tongue2:

I made soda bread today :tongue2: :tongue2:
Title: Re: Bread the stuff of life
Post by: Beekissed 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. 
Title: Re: Bread the stuff of life
Post by: devonbarmygardener 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??
Title: Re: Bread the stuff of life
Post by: Beekissed 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.   :)
Title: Re: Bread the stuff of life
Post by: tosca100 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
Title: Re: Bread the stuff of life
Post by: snowdrops 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.
Title: Re: Bread the stuff of life
Post by: Scribbler 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!
Title: Re: Bread the stuff of life
Post by: snowdrops 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.
Title: Re: Bread the stuff of life
Post by: Scribbler 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


Title: Re: Bread the stuff of life
Post by: mumofstig 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
Title: Re: Bread the stuff of life
Post by: Scribbler 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!
Title: Re: Bread the stuff of life
Post by: Scribbler on February 20, 2015, 10:23
If you do try the Spanish rustic bread, you'll need to do the final stretching and folding stage on an oiled surface before putting on the lined tin and baking.
Title: Re: Bread the stuff of life
Post by: chrissie B on February 20, 2015, 15:06
The crusty cob recipe was on the bbc web site it worked well .
chrissie b
Title: Re: Bread the stuff of life
Post by: oldgrunge on February 20, 2015, 20:49
Made a white oatmeal loaf today, my own recipe. Makes toast to die for.
Title: Re: Bread the stuff of life
Post by: chrissie B on February 21, 2015, 08:36
Any chance of a recipe .
chrissie b
Title: Re: Bread the stuff of life
Post by: grendel on February 21, 2015, 14:39
Rolls cooling out of the oven, well except for the 2 I have already 'tested'.
Grendel
Title: Re: Bread the stuff of life
Post by: chrissie B on February 21, 2015, 17:27
You will get a sore tummy.
chrissie b
Title: Re: Bread the stuff of life
Post by: snowdrops on February 21, 2015, 18:58
Just had a slice of today's sourdough loaf with dinner. Could have done with a bit longer baking I think, hubby baked it whilst I was on the phone :lol:, he underbakes all the time :wacko:
Title: Re: Bread the stuff of life
Post by: Scribbler on February 21, 2015, 19:40
Got a 1kg banneton today. Does that mean the dough needs to weigh this much?

Possibly a silly question I suppose.
Title: Re: Bread the stuff of life
Post by: oldgrunge on February 21, 2015, 21:46
Not quite sure, Scribbler. But a half kilo loaf tin will take a dough made with a half kilo of flour, so would guess you would need a dough made with a kilo of flour for your banneton. Seems rather a lot though, personally, I would experiment to find out.
Title: Re: Bread the stuff of life
Post by: snowdrops on February 21, 2015, 21:56
Here's today's loaf fresh from the oven

(http://i1056.photobucket.com/albums/t371/snowdrops3/Mobile%20Uploads/2014-03/A585A089-EA31-41E1-B506-FADE97BAE881_zpsfpd8hznq.jpg) (http://s1056.photobucket.com/user/snowdrops3/media/Mobile%20Uploads/2014-03/A585A089-EA31-41E1-B506-FADE97BAE881_zpsfpd8hznq.jpg.html)

& here it is at teatime

(http://i1056.photobucket.com/albums/t371/snowdrops3/Mobile%20Uploads/2014-03/A503BFA5-7A18-495D-9CF8-B011424BDAB1_zpsdmjeiu9f.jpg) (http://s1056.photobucket.com/user/snowdrops3/media/Mobile%20Uploads/2014-03/A503BFA5-7A18-495D-9CF8-B011424BDAB1_zpsdmjeiu9f.jpg.html)
Title: Re: Bread the stuff of life
Post by: snowdrops on February 21, 2015, 21:59
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??

Hi is this any good for you
http://sourdough.com/recipes/wheat-spelt-and-rye
Title: Re: Bread the stuff of life
Post by: oldgrunge on February 21, 2015, 22:02
Any chance of a recipe .
chrissie b

Humbled you should ask for it.

Oatmeal Bread
400ml. Strong white flour
100g. oatmeal (Ordinary porridge oats will do)
30g. Unsalted Butter
1 1/2 tsp. salt
2 tsp. Dried yeast
3 tsp. Honey
300ml. water

1. Place flour, oats, salt, and yeast in a bowl, and mix.
2.Add honey and butter, softened.
3.Knead for 10 mins. ( I use mixer with dough hook for 5 mins.)
4. Leave to rise until doubled in size.
5. Knock back, and knead for a few minutes.
6. Shape loaf, and place in 2lb. loaf tin.
7. Prove for 1 - 2 hrs.
8. bake for 30mins. @ 200 deg. c.
9. remove from tin, and bake for a further 5mins.
Title: Re: Bread the stuff of life
Post by: mumofstig on February 21, 2015, 22:04
400ml or 400g white flour?
Title: Re: Bread the stuff of life
Post by: devonbarmygardener on February 21, 2015, 22:05
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??

Hi is this any good for you
http://sourdough.com/recipes/wheat-spelt-and-rye
That looks good - I have saved it ;) :)
Thank you xxx
 :)
Title: Re: Bread the stuff of life
Post by: oldgrunge on February 21, 2015, 22:11
400ml or 400g white flour?

Oops sorry! Typographic error.
Should read 400g. of course.
Title: Re: Bread the stuff of life
Post by: mumofstig on February 21, 2015, 22:40
I supposed it would be, but the OCD meant I had to ask  :D
Title: Re: Bread the stuff of life
Post by: chrissie B on February 22, 2015, 19:57
The 200 deg is ordinary temp so mine would be 180 for fan .
chrissie b
Title: Re: Bread the stuff of life
Post by: oldgrunge on February 22, 2015, 20:00
The 200 deg is ordinary temp so mine would be 180 for fan .
chrissie b
Sorry Chrissie, my fault. It's 200 Deg. in a fan oven. I'll get the hang of this recipe lark, I'm  only a bloke after all!
Title: Re: Bread the stuff of life
Post by: chrissie B on February 22, 2015, 22:24
Ok thanks will change my recipe.
chrissie b
Title: Re: Bread the stuff of life
Post by: chrissie B on March 01, 2015, 16:07
im so happy hubby says he prefers my bread even though its a funny shape  :blush:
chrissie b.
Title: Re: Bread the stuff of life
Post by: compostqueen on March 01, 2015, 21:21
I made a wholemeal/white sandwich loaf with milk, butter and golden syrup :tongue2:

Going hiking tomorrow so wanted some good bread for my sarnis.  walking will burn off the extra calories  :)

Title: Re: Bread the stuff of life
Post by: chrissie B on March 02, 2015, 12:43
Good luck with the hiking , hope the weathers good .
hubbys away this weekend so i might do some extream baking .
chrissie b
Title: Re: Bread the stuff of life
Post by: beesrus on March 02, 2015, 19:06
I've been unusually scientific with my last few loaves, and voila, I think I've found the main problem that has plagued me this Winter. The water has been too cold, so I've upped the temperature, and what a difference. How stupid can a person be.
So, with a mixture of the warmer water, a small teaspoon of lemon juice....thanks Val, and just a little more yeast, I've hit upon a well risen loaf with 25% buckwheat, 65% whole flour with just a little white flour.
The xanthan gum worked  well in the rising stakes, but has been shelved due to the uneven texture and a very slight tang I would rather not taste.
Title: Re: Bread the stuff of life
Post by: chrissie B on March 02, 2015, 19:16
Acording to paul holliwood you can use cold water it will just take longer. I can't  remember when i last bought bread , i just make a loaf freeze half use half when second half comes out the freezer then i bake another so i dont run out .
chrissie b
Title: Re: Bread the stuff of life
Post by: compostqueen on March 02, 2015, 20:42
Cold water is fine

 My bread was good and sliced really well this morning

My hike was extreme!  Absolutely exhausting.  weather terrible ::)
Title: Re: Bread the stuff of life
Post by: chrissie B on March 03, 2015, 07:44
Bit of challenge then .
has anyone used the wrights bread flours , the small pks with all the bits in , daughter got me a recipie book small one ive got a premium pk to do the plum bun recipe for hubby , they have a good web site as well but you have to use their flour pks .
chrissie b
Title: Re: Bread the stuff of life
Post by: chrissie B on March 03, 2015, 15:50
Ok ive  done the fruit bun recipie using a wrights pckt , i waited an age for it to rise and once the fruit was added which i thought was too much was awful to handle as the prunes disinterested  and i thought the birds would be getting them , so cookrd anyway and although not as big as i had hoped they were nice so would try again but less prunes maybe some cherries .
anyone got a rating on a comercial product , they have a skinny pie recipe using bread as the pastry also curried chicken pasties , theysound nice .
Chrissie b
Title: Re: Bread the stuff of life
Post by: snowdrops on March 03, 2015, 17:30
Bit of challenge then .
has anyone used the wrights bread flours , the small pks with all the bits in , daughter got me a recipie book small one ive got a premium pk to do the plum bun recipe for hubby , they have a good web site as well but you have to use their flour pks .
chrissie b

Yes we have used loads of them,cheese & onion,tomato & Parmesan,garlic & Rosemary foccacia,ciabatta, linseeds +, brown one as well. Did them in a bread maker, baked & then cooked in the oven then latterly mixed in kenwood & baked in the oven. Always worked out well for us, but now I'm doing mainly my own mix & sourdough
Title: Re: Bread the stuff of life
Post by: chrissie B on March 03, 2015, 22:43
Sounds good .
i think the problem with the recipe is too much fruit but they were ok if not too big .have you looked at their web site its got some goodideas .
Chrissie b
Title: Re: Bread the stuff of life
Post by: tosca100 on March 04, 2015, 11:14
Twas bread day tiday and I did the usual three batches of white unbleached, and a batch of wholegrain and oat, all the same basic 500g/7g/5g salt, but with a splash of oil in two. two bloomers, a small wholegrain and chesse and onion, garlic and herb, white and wholegrain rolls ready for visitors. They all have different textures depending on what was added,

(http://i673.photobucket.com/albums/vv100/tosca100-dog/036_zps9jwbtmky.jpg) (http://s673.photobucket.com/user/tosca100-dog/media/036_zps9jwbtmky.jpg.html)
Title: Re: Bread the stuff of life
Post by: mumofstig on March 04, 2015, 12:08
Oooh YUM  :D
Title: Re: Bread the stuff of life
Post by: chrissie B on March 04, 2015, 16:39
I second that yum yum .
looks like a very busy day , hubbys away this weekend so was thinking i would have a no interupted day , son s coming for tea sat so friday it will have to be .
chrissie b
Title: Re: Bread the stuff of life
Post by: devonbarmygardener on March 04, 2015, 18:15
Twas bread day tiday and I did the usual three batches of white unbleached, and a batch of wholegrain and oat, all the same basic 500g/7g/5g salt, but with a splash of oil in two. two bloomers, a small wholegrain and chesse and onion, garlic and herb, white and wholegrain rolls ready for visitors. They all have different textures depending on what was added,

(http://i673.photobucket.com/albums/vv100/tosca100-dog/036_zps9jwbtmky.jpg) (http://s673.photobucket.com/user/tosca100-dog/media/036_zps9jwbtmky.jpg.html)
They all look fab, but the cheese and onion one is just begging to be nibbled :)
Title: Re: Bread the stuff of life
Post by: snowdrops on March 04, 2015, 18:18
They look lovely Tosca, do you bake once a week & freeze for when needed ?
Title: Re: Bread the stuff of life
Post by: chrissie B on March 04, 2015, 18:34
I just bake as i go , sadly i seem to have lost my ability to multi task.
chrissie b
Title: Re: Bread the stuff of life
Post by: tosca100 on March 05, 2015, 04:29
They look lovely Tosca, do you bake once a week & freeze for when needed ?

I usually do three lots Chrissie, mainly to make putting the oven on worth while. Whether it lasts a week depends on what flavours, if any, I do. I don't eat much ordinary bread, but love both cheese and onion and garlic, and walnut,,,and olive....or fruit...you get the drift.

So try to keep it for occasions. :D
Title: Re: Bread the stuff of life
Post by: chrissie B on March 08, 2015, 19:29
Just been having a sneaky bit of the couron i made for Christmas its got ginger , cherries , nuts and dark chocolate , the bread has lemon in it , its kept well in the freezer we just keep chopping bits off yum .
chrissie b .
Title: Re: Bread the stuff of life
Post by: oldgrunge on March 08, 2015, 19:47
Made English muffins for breakfast this morning. been making them for years, until I bought an Elizabeth David book in a charity shop and found I'd been making them wrong! Now, they are cooked in a dry frying pan, instead of baking in the oven. Then they are slightly split with a knife and torn open with the fingers - heaven!
Title: Re: Bread the stuff of life
Post by: chrissie B on March 09, 2015, 11:49
I just did some brown ones i did in the pan but my hob is a bit erratic and i allways burn some , what i wanted to ask was oldgrudge were they ok cooked in the oven because i would do them that way if there was no differance .
chrissie b
Title: Re: Bread the stuff of life
Post by: oldgrunge on March 09, 2015, 20:47
No chrissie, they're not the same. They're still nice when baked in the oven, but don't have that soft, fluffy texture you get when you cook them on the hob. Have you tried turning the hob down.
We have an induction hob which I put on no. 6 until the pan is hot, then turn down to 4, and cook muffins for 9 mins. a side.
Hope this helps. :)
Title: Re: Bread the stuff of life
Post by: snowdrops on March 09, 2015, 21:02
I've been thinking of making some as well as some Pikelets. I've an induction hob, would a cast iron frying pan be ok, I thought maybe the hob wouldn't do them
Title: Re: Bread the stuff of life
Post by: oldgrunge on March 09, 2015, 21:08
I would think a cast iron pan would be ideal. Should work fine on an induction hob, if in doubt test the pan with a magnet.
Title: Re: Bread the stuff of life
Post by: snowdrops on March 09, 2015, 21:10
Thanks. The pan does work, I use it regularly.
Title: Re: Bread the stuff of life
Post by: chrissie B on March 09, 2015, 22:11
I have turned it down but stays on hot even when its turned almost off i think its on its way out myself i dont know how old it is as it was in the house when we came, i can never leave the kitchen when i use the 2 bigger rings the small ones are ok , i suppose i could use the small rings it would just take a little longer
Chrissie b
Title: Re: Bread the stuff of life
Post by: barley on March 10, 2015, 04:11
finally managed to bake a successful Gluten free Loaf  :D

it was quite yellow because I used my own free range eggs which have bright orange yolks , must say it was a really good taste  and lovely and moist

it doesn't rise as much as normal bread but as it tasted ok I'm not complaining  ;)

(http://i376.photobucket.com/albums/oo204/julie456/still%20steaming_zpsc4trjkx0.jpg) (http://s376.photobucket.com/user/julie456/media/still%20steaming_zpsc4trjkx0.jpg.html)
Title: Re: Bread the stuff of life
Post by: snowdrops on March 10, 2015, 07:27
That looks good, bet it will good toasted too. Will you freeze some?
Title: Re: Bread the stuff of life
Post by: chrissie B on March 10, 2015, 15:22
Lovley colour what type of texture will it have , never had gluten  free before .
chrissie b
Title: Re: Bread the stuff of life
Post by: barley on March 10, 2015, 17:34
yes snow drops it freezes fine

and it pretty much taste like normal bread chrissie

hubby was diagnosed with celiac disease in November 14 so no more wheat barley or rye for him as they all contain gluten  :(
Title: Re: Bread the stuff of life
Post by: chrissie B on March 10, 2015, 19:49
I just did a loaf today , tryed the extra strong flour to see what difference its a bit more spongy , im just working my wat through different flours till i find one i like .
chrissie b
Title: Re: Bread the stuff of life
Post by: Mrs Bee on March 13, 2015, 21:41
Made some potato and thyme bread today.
Title: Re: Bread the stuff of life
Post by: snowdrops on March 13, 2015, 21:53
I can almost smell them from here.
I made these 2 sourdoughs yesterday,
(http://i1056.photobucket.com/albums/t371/snowdrops3/Mobile%20Uploads/2014-03/E58501FB-6E10-42B7-92FE-0F0705E18A33_zpsyyjkwt1p.jpg) (http://s1056.photobucket.com/user/snowdrops3/media/Mobile%20Uploads/2014-03/E58501FB-6E10-42B7-92FE-0F0705E18A33_zpsyyjkwt1p.jpg.html)
Title: Re: Bread the stuff of life
Post by: grendel on March 14, 2015, 08:13
Snowdrops, is your oven hotter at the back or the front, might be worth turning the loaves end for end half way through (or even after just a few minutes) to get an even expansion at both ends of the loaf.
Grendel
Title: Re: Bread the stuff of life
Post by: snowdrops on March 14, 2015, 08:18
Yes it is Grendel,I was a bit late turning those ones plus I don't normally do 2 so they were end on rather than across the shelf. Not a very even cook at all in this oven even though it is a top of the range make :mad:. Fairy cakes are even worse in it. I once had a fan oven that I could cook 3 trays of fairy cakes on 3 shelves at the same time, everyone of them was perfectly cooked in the same time. Shame the door broke & couldn't be replaced or mended.  :(
Title: Re: Bread the stuff of life
Post by: Mrs Bee on March 14, 2015, 09:27
I have an oven like that too.

The new ovens seem to have more functions and fancy bits, are more expensive and not nearly so good as the older models. >:(

I used to have a brilliant oven that did the same as yours Snowy, three trays of small cakes perfectly evenly cooked. And they say all the new features on ovens are for our benefit.

Off to make some oatmeal and buttermilk bread and some country style baguettes this morning, for the Mother's day lunch at Mother's tomorrow. I expect my turn too be spoilt for mother's day will come when I am too old and decrepit to do it myself. >:(
Title: Re: Bread the stuff of life
Post by: chrissie B on March 14, 2015, 12:38
Lovely,  i made one yesterday and although my best effort to date i was a b****r to get out the tin i oiled it and then floured it and it just wouldnt budge took 20 mins with a palet knife  and a few sharp words , but a nice springy loaf all the same i think my problem is over proving , must pay more attension , also i read some where you can never knead too much and another artical said dont over knead .
i also made 6 calzone with oo flour they were lovley.
Chrissie b
Title: Re: Bread the stuff of life
Post by: tosca100 on March 14, 2015, 17:14
Just had the crunchy crust from a bloomer, nearly cool, with butter (managed to get salted the other day) and raspberry jam I also made today. Sometimes the simple pleasures are the best. MMMMMM :D
Title: Re: Bread the stuff of life
Post by: devonbarmygardener on March 14, 2015, 17:16
i also made 6 calzone with oo flour they were lovley.
Chrissie b

Mmmmm Italian pizza pasties!! :lol: :lol: :lol: Yummy! :)
Title: Re: Bread the stuff of life
Post by: chrissie B on March 14, 2015, 22:15
They were nice , ive not used the oo flour before it just made that bit difference , im going to do a savory pasry we used to get in greece its bit like a boat shape with cheese and ham in it they were lovley  .
chrissie b
Title: Re: Bread the stuff of life
Post by: chrissie B on March 17, 2015, 14:42
just baked 2 loafs and will have to do some more as son came with army buddy as they have been recruiting to day they have demolished the bread so out with the scales again ha ha.
chrissy b.
Title: Re: Bread the stuff of life
Post by: mumofstig on March 19, 2015, 21:03
Oatmeal Bread
400ml. Strong white flour
100g. oatmeal (Ordinary porridge oats will do)
30g. Unsalted Butter
1 1/2 tsp. salt
2 tsp. Dried yeast
3 tsp. Honey
300ml. water

1. Place flour, oats, salt, and yeast in a bowl, and mix.
2.Add honey and butter, softened.
3.Knead for 10 mins. ( I use mixer with dough hook for 5 mins.)
4. Leave to rise until doubled in size.
5. Knock back, and knead for a few minutes.
6. Shape loaf, and place in 2lb. loaf tin.
7. Prove for 1 - 2 hrs.
8. bake for 30mins. @ 200 deg. c.
9. remove from tin, and bake for a further 5mins.


I made this bread today and it is lovely bread - I'll have to make some more for the weekend  :D
Title: Re: Bread the stuff of life
Post by: Val H on March 22, 2015, 23:39
Spelt flour is on offer at Waitrose at the moment.....they seem to be the cheapest of the Supermarkets at £1.99 per 1 kg anyway. Offer equals 3 for 2 so £1.33 per kg. Thought you'd like to know. Me and Cara have stocked up! All of their bread making flour is on the same offer but this was the one we went for.
Title: Re: Bread the stuff of life
Post by: Aunt Sally on March 23, 2015, 11:02
Thanks Val. Their spelt flour and wholemeal flour is good!
Title: Re: Bread the stuff of life
Post by: chrissie B on March 23, 2015, 20:17
I just got a bag of allinsons £1 if any use at morrisons it was strong white .
chrissie b
Title: Re: Bread the stuff of life
Post by: oldgrunge on March 23, 2015, 20:46
I just got a bag of allinsons £1 if any use at morrisons it was strong white .
chrissie b
In our local Asda, Allinsons Strong has gone up recently from £1 per 1.5 kg. to £1.75 per kg.! The very strong is £1.25, and 3kg. of strong is £2!!!
Make sense of that!  ??? ??? ???
Title: Re: Bread the stuff of life
Post by: chrissie B on March 23, 2015, 23:14
Well i normally pay 2 pound for the 3 kilo bag at asda and the smaller bag is usually  125 and over so 1 pound is a bargin for me as a dont get up to asda often .
chrissie b
Title: Re: Bread the stuff of life
Post by: hamstergbert on March 23, 2015, 23:32
Morribogs has been doing Allinsons strong at £1.00, Hovis strong white bread flour also £1.00, Allinsons extra strong white £1.25, so been stocking up a bit.

However the pricing strategies of all sorts of things are really bizarre - currently 320gm Rowse squeezy Honey at £2.59, or 640gm same item for £2.50... twice as much for ninepence less!  Economics of the madhouse.

HGB baking bargain of the week from Morribogs though was a tray of four blocks of fresh yeast reduced to ninepence!  In the freezer so if and when I fall off the current obsessive sourdough wagon, should be well sorted.


Oh, and OldGrunge - really appreciate the oatmeal bread recipe.  Enjoyed it, many thanks indeed.
Title: Re: Bread the stuff of life
Post by: Val H on March 23, 2015, 23:52
Lidl's very strong bread wholemeal and strong bread white flour at 1.5 kg for 75p each take some beating in my opinion. Both make exceptionally good loafs. Spelt they don't do!
Title: Re: Bread the stuff of life
Post by: grendel on March 24, 2015, 12:45
Morribogs has been doing Allinsons strong at £1.00, Hovis strong white bread flour also £1.00, Allinsons extra strong white £1.25, so been stocking up a bit.

However the pricing strategies of all sorts of things are really bizarre - currently 320gm Rowse squeezy Honey at £2.59, or 640gm same item for £2.50... twice as much for ninepence less!  Economics of the madhouse.

HGB baking bargain of the week from Morribogs though was a tray of four blocks of fresh yeast reduced to ninepence!  In the freezer so if and when I fall off the current obsessive sourdough wagon, should be well sorted.


Oh, and OldGrunge - really appreciate the oatmeal bread recipe.  Enjoyed it, many thanks indeed.
we spotted a deal like that, except there were about 10 packs of 4, they all went into the freezer, and over 6 months later are still producing a decent loaf, if used straight from the freezer I use warm water instead of cold and break a half block into 4 lumps for a loaf
Grendel
Title: Re: Bread the stuff of life
Post by: chrissie B on March 24, 2015, 21:45
Wish we had the space
chrissie b
Title: Re: Bread the stuff of life
Post by: chrissie B on May 15, 2015, 09:00
Well the breads going great , i bought a book from the heart shop and its loads of recipes from all over each recipe has the measurements for all the types of yeast so i took myself up to asda and asked the bakery if they sold freash yeast and she gave me some lumps which i think willdo about 6, 7,loafs  the book uses the sponge method by putting the creamed yeast in a well of flour mixing a small amount in and letting it stand 20 mins then mixing all together and ive had some lovley results, getting the yeast could be difficult who sells it with bread and baking becoming more popular every day you would think it would be ready available , so i will have to do the rounds or the big shops and ask
chrissie b
Title: Re: Bread the stuff of life
Post by: snowdrops on May 15, 2015, 09:05
I sponge my sourdough over night,no yeast  :). Lovely results,even granary types. I hardly make any others now. I'm wanting to make a sourdough crumpet recipe I've seen but not had the time to watch over it to cook at the right stage
Title: Re: Bread the stuff of life
Post by: chrissie B on May 15, 2015, 16:52
Now that sounds interesting .
inthought it was difficult but it even daves messing up an extra bowl .
i went to sainsburys and got some freash yeast ive got morrisons to try when i use up what i gave now , also i was just shaping my bread , in the book for a bloomer they roll it out with a pin then roll it up and it seems to keep a better shape ,happy days .
chrissie b
Title: Re: Bread the stuff of life
Post by: snowdrops on May 15, 2015, 17:51
You know you can freeze fresh yeast?  :nowink:
Title: Re: Bread the stuff of life
Post by: chrissie B on May 15, 2015, 18:21
How longs it going to last in the fridge.
chrissie b
Title: Re: Bread the stuff of life
Post by: snowdrops on May 15, 2015, 18:49
Im not exactly sure but I'd have thought 2/3 weeks. You can grow it but I don't know how
Title: Re: Bread the stuff of life
Post by: grendel on May 15, 2015, 19:07
we can get yeast at sainsburys by asking at the bread counter, or morrisons have it on the shelf next to the butter. we buy a whole lot and freeze it, then use it from frozen. we have successfully used frozen yeast 6 months after it was frozen.
I tried some in the bread machine with french bread flour (lower gluten) on the french bread setting (3 hours 50 mins) and had a nice loaf as a result, I still have to try an overnight rise in the fridge for proper french bread.
Grendel
Title: Re: Bread the stuff of life
Post by: chrissie B on May 15, 2015, 21:15
Thanks for the info i will freeze it did you pay in sainburys grendel , it was only 20p so not a lotta cash there , i will be doing some more tomorrow i just love making the bread .
chrissie b
Title: Re: Bread the stuff of life
Post by: compostqueen on May 15, 2015, 22:06
I like the overnight sponge and or in the fridge overnight. It does improve the flavour. 

I made some pizza bases and left em to rise in the fridge. They were opening the door before long!  :D

The organic Swedish fresh yeast is lively. I buy it, divvy it up into 10 gms and freeze it
Tesco will sell me a bit sometimes, depending on who is on, but they can be a bit sniffy about it. Not sure why

That oatmeal bread sounds lovely. I'll have a go at that
Title: Re: Bread the stuff of life
Post by: snowdrops on May 16, 2015, 08:19
I like the overnight sponge and or in the fridge overnight. It does improve the flavour. 

I made some pizza bases and left em to rise in the fridge. They were opening the door before long!  :D

The organic Swedish fresh yeast is lively. I buy it, divvy it up into 10 gms and freeze it
Tesco will sell me a bit sometimes, depending on who is on, but they can be a bit sniffy about it. Not sure why

That oatmeal bread sounds lovely. I'll have a go at that

Was that me for the oatmeal bread CQ? I use the Hugh fearnley wot sit recipe for sour dough, mix,starter,flour & water overnight, then add more flour- that's when I added the granary type flour,salt & oil, set to prove until double,knock back, kneed lightly, I then put in 2lb loaf tin & prove overnight,bake first thing next morning, ready for lunch,no temptation to have a slice or 2 before I go to bed. Which is what happens if i end up baking it on the same day,it ends up going in the oven about 8/9 pm  :wacko:
Title: Re: Bread the stuff of life
Post by: mumofstig on May 16, 2015, 08:41
Oatmeal Bread
400ml. Strong white flour
100g. oatmeal (Ordinary porridge oats will do)
30g. Unsalted Butter
1 1/2 tsp. salt
2 tsp. Dried yeast
3 tsp. Honey
300ml. water

1. Place flour, oats, salt, and yeast in a bowl, and mix.
2.Add honey and butter, softened.
3.Knead for 10 mins. ( I use mixer with dough hook for 5 mins.)
4. Leave to rise until doubled in size.
5. Knock back, and knead for a few minutes.
6. Shape loaf, and place in 2lb. loaf tin.
7. Prove for 1 - 2 hrs.
8. bake for 30mins. @ 200 deg. c.
9. remove from tin, and bake for a further 5mins.


I made this bread today and it is lovely bread - I'll have to make some more for the weekend  :D
This is my everyday bread recipe now ;
Title: Re: Bread the stuff of life
Post by: grendel on May 16, 2015, 21:23
yes I paid in sainsburys, and in morrisons, but its not expensive.
Grendel
Title: Re: Bread the stuff of life
Post by: chrissie B on May 16, 2015, 23:30
I think some will be thinking if your baking your own stuff then your not buying theirs, my sons got the bug now hes doing the wrights pks to start off , ive passed on a few tricks ive picked up on here.
id rather pay for my yeast than keep asking for it all the time , it was only 20p for 50g.
oatmeal bread sounds nice .
chrissie b .
Title: Re: Bread the stuff of life
Post by: compostqueen on May 17, 2015, 11:51
It's only 20 p in Tesco but they keep saying they've got none. I wonder if they just can't be bothered to cut it up and pack it when you go in and ask.

So. I;m buying the fresh organic stuff when I can get it

Sourdough!  My sourdoughs are called Chas and Dave (named by my daft son)  :)  Mine are the Dan Leppard ones Snowy
Title: Re: Bread the stuff of life
Post by: snowdrops on May 17, 2015, 14:40
Ooh I've only got 1 & he's called John boy :lol:. Why've you got 2?
Title: Re: Bread the stuff of life
Post by: hamstergbert on May 17, 2015, 16:44
At Hamstergbert Towers Sid the Sourdough picked up some sort of additional wild yeast that resulted in him turning very unpleasant to smell and producing rather unpleasant sourdough bread at the end of it.

He was a couple of years old but euthanasia was the only sensible choice so I put him down.

(I put him down the loo, actually).

I have't the enthusaism to start another from scratch so I am going to give up sourdough for now and just stick with standard breads.

Incidentally I did the oatmeal bread last night using Mornflake ground oats rather than porage style rolled oats and it was wonderful even if for some reason both provings were very fast (like a rattlesnake on reheat) but the end result is wonderful so I may like MoS make the recipe my default 'standard' bread - thanks oldgrunge!
Title: Re: Bread the stuff of life
Post by: tosca100 on May 18, 2015, 02:48
I do oatmeal too, but I don't use honey as I prefer my bread savoury (never use sugar in bread) Might try a fruity oat bread using the honey though....once we have harvested the honey.
Title: Re: Bread the stuff of life
Post by: chrissie B on May 18, 2015, 09:15
Sounds like tesco can't  be bothered compostqueen whoever  heard of a bakery without yeast , unless their stuff is shipped in ready made .
chrissie b
Title: Re: Bread the stuff of life
Post by: compostqueen on May 31, 2015, 21:07
They have great slabs of yeast but I think they can't be ar*ed to cut you a bit off  :(
Oh well stuff em  :D

I like to use honey in bread. It makes fabbo crumbs should there be any left!  Panko breadcrumbs are just honey bread (I believe)

I like walnut, orange and fig spelt loaf. It's a recipe on the side of the bread bag  :tongue2:

I had a cheese bread on my plot yesterday, buttered, with a slab of ham in the middle. Feet up on the rail and chomp  :D

I have a rye sourdough starter Snowy  :)  As well as an ordinary un
Title: Re: Bread the stuff of life
Post by: chrissie B on June 01, 2015, 18:30
Out of my big book i did a huge cheese and onion tin loaf looked great but wasent  easy to cut and the weight of the cheese pulled the centre down , it did look like the picture so some small consolation there.it did taste good and was lovley with smoked ham .
chrissie b
Title: Re: Bread the stuff of life
Post by: compostqueen on June 01, 2015, 21:13
Yes I bet :D

I look forward to my blackcurrant harvest so i can make jam to go on my home made white sandwich loaf.  A thing of beauty indeed 😊
Title: Re: Bread the stuff of life
Post by: chrissie B on June 02, 2015, 16:14
Ah yes with butter of course .
chrissie b
Title: Re: Bread the stuff of life
Post by: Scribbler on June 04, 2015, 16:53
If you're into trying new flours, recommend Khorazan. Very old, going back to the fertile crescent, ancient Egypt etc. Using the biga technique you can make a wholemeal loaf so light your wife won't notice it's wholemeal!!

Also allegedly more digestible for those who may have problems in this direction.

And while I'm on, the last lot of sourdough starter I made was with equal parts of strong white flour, spelt and rye. Worth a go. I keep it in a jar with a label saying "575g empty". This way I subtract 575g from the total weight to find out how much starter I've got.
Title: Re: Bread the stuff of life
Post by: chrissie B on June 04, 2015, 23:00
Not heard of that one sounds good , regarding  sour dough i would have night mares thinking about this thing in ajar and i would worry about it dying and it would and then my hubby would worry about my blood pressure , im sure you can see where im going , im a born worrier and worry about stuff that might never happen so thats why i dont do sour dough .
ive never tasted sourdough so dont know what im missing .
gosh where did that all come from sorry .
chrissie b
Title: Re: Bread the stuff of life
Post by: allotmentann on June 05, 2015, 01:21
Sourdough is gorgeous and after baking sourdough l have never wanted to eat commercially yeasted bread again. Except for pizza. I prefer a standard yeasted dough to sourdough. A starter is very easy to look after and almost impossible to kill.
To anyone in the UK interested in bread baking l used to buy all my flour in bulk from Shipton Mill. The range is outstanding and the quality excellent. Delivery is free if you order over £35 and the flour works out cheaper than a lot of supermarket brands. Michelle Roux junior and Richard Bertinet recommend them at the back of their cook books too. I don't have any connection to the company by the way. It is just totally amazing flour. (They do korsan). I miss it so much. I cannot find anything near the quality here. Grind my own wheatberries now!  :)
Title: Re: Bread the stuff of life
Post by: snowdrops on June 05, 2015, 12:34
Between my daughter & I we did kill our first sourdough, I think those 2 elements were why, it was the first & my daughter & I were doing it, I think it is better if it is looked after by one person.
Title: Re: Bread the stuff of life
Post by: allotmentann on June 05, 2015, 13:31
Funnily enough my daughter has killed them too. Neglect l think. It must be serious neglect. I only keep a tiny bit of starter and it only gets fed once a fortnight when l bake! So they take quite a lot of neglect. She must have left it months or something. :)
Title: Re: Bread the stuff of life
Post by: hamstergbert on June 05, 2015, 14:24
Most sourdoughs will go into hibernation in the fridge for a week or two and suspended animation in the freezer for months.  Gentle warm up over a day or two and then a few days feeding in the normal way and they are back to staus quo ante.

However I inadvertently allowed mine to become contaminated by a different wild yeast, I think (sloppily failed to cover it properly once or twice so dust probably got in).  Whatever the cause, it became rather nasty and the nastiness persisted through subsequent feedings etc suggesting that I was simply maintaining an unpleasant alternative wild yeast.  It remained lively enough to use in terms of dough fermentation it is just the sourdough bread result would have been inedible so I reluctantly had to take it round behind the barn and shoot it.  (Well, flush it down the  downstairs loo actually).

Can't be bothered at the moment to start another from scratch.  May have another go in the autumn.
Glad to see I am not the only one to have failed though - I was starting to think I was!
Title: Re: Bread the stuff of life
Post by: snowdrops on June 05, 2015, 14:43
I now take Johnboy out of the fridge on a Wednesday morning, start a sponge mix off weds night,feed him, leave him well covered overnight, feed again Thursday & put back in the fridge Friday unless we need more bread making. I made a sourdough pizza base last week & prefered it to a 'normal' dough mix.
Title: Re: Bread the stuff of life
Post by: oldgrunge on June 05, 2015, 21:48
I just keep 'Mother' on the worktop, and feed her once a week. She seems happy enough, bless her! 😄
Title: Re: Bread the stuff of life
Post by: New shoot on June 06, 2015, 08:12
Augustus, my spelt sourdough starter, has lived on the top shelf of my fridge for years. 

He gets out once a week for feeding time, or if I want to make a loaf, I pour half the jar into a clean bowl and leave him out (covered) during the day, so I make a sponge that evening, prior to bread making the following morning.

I made a sourdough pizza base last week & prefered it to a 'normal' dough mix.

I like the sound of that  :D  Can you supply a recipe  :) 
Title: Re: Bread the stuff of life
Post by: snowdrops on June 06, 2015, 08:59
Yep it was just my usual sour dough recipe which I think is a Hugh F W one.
150ml of starter,
250g of strong flour
275ml warm water, mix all 3 together & leave covered overnight.
Next day add 300g flour,1tbsp olive oil & 10 g sea salt. Need for about 10 mins then leave in an oiled bowl until double in size.
 I make double this recipe & normally halve & put for a second prove in 2 lb loaf tons. So I just took off what dough I needed for the pizza,then halved what I had left for my bread tins. I did prove the pizza again but not until doubled.
Sounds a faff but it really isn't, really quick but just over a couple of days.
P.s NS, I know you would know the finer details but put them on to make it clear for anybody who hasn't made sourdough or bread before.
Title: Re: Bread the stuff of life
Post by: New shoot on June 06, 2015, 12:04
Thank you  :)
Title: Re: Bread the stuff of life
Post by: Blackpool rocket on June 13, 2015, 23:29
I thought I would pop by here, I'm really new to bread making so don't be too unkind, coz I don't really know what I'm doing  :wacko:
Anyway, I'll have more questions than answers!!

225gms white
75gms wholemeal

It tasted Ok but was a bit "stodgy"
I used the dough setting on the bread maker ( :ohmy:) (20 mins) to get everything mixed and then kneeded by hand for about 7-10 mins.
I expect this is cheating but as I say, I don't know what I'm doing!
It rose for about an hour then I kneeded it again for a few minutes, put it in the tin for an hour or so then in the oven.
Why would it be stodgy?

All very basic for you experts but we have to start somewhere!!

when I say "kneeding".......well I pushed it about a bit & my hands got very sticky!! :lol:

Title: Re: Bread the stuff of life
Post by: grendel on June 14, 2015, 14:11
texture looks good, homemade bread is never quite as 'light' as shop made, you do have to tweak the bread machine recipies to get a perfect loaf, I have found increasing the oil gets a lighter softer loaf, but the important thing when experimenting is to just alter one ingredient at a time. If you loaf was a bit wet and sticky you could use a little less water, and maybe a couple of minutes longer cooking. I will say its only taken me about 3 years of making loaves every other day to get mine to perfection as I see it, and I still get odd dodgy ones. to me yours looks nigh on perfect, the other trick is knowing when it doesnt appear to have quite risen enough before putting it in the oven, there is no shame in giving it an extra 10 or 20 minutes rise, at worst you can knock it back down and give it a third rise.
Grendel
Title: Re: Bread the stuff of life
Post by: snowdrops on June 14, 2015, 16:34
It looks very good to me particularly if it's your first loaf, I find a bit longer in the oven helps also to get it out of the tin as soon as you can & let it cool with plenty of air flow around it so it doesn't sweat helps too.
Title: Re: Bread the stuff of life
Post by: hamstergbert on June 14, 2015, 17:46
texture appears to be not too bad in your picture.   Suspect you are not too far off.

Bread machines on dough setting are supposed to do the kneading for you so be careful not to over-work the dough.  Afraid knowing what is enough comes with practice!  If y ou can stretch it gently sufficiently thin to be able to see the light through it you are done for sure! After the first prove, don't hammer the dough too much in the knock back step - half a dozen firm pushes usually does it for me.

The obvious thing I can see is that I like my bread rather higher baked than in your picture, and not just sourdough ones (when not starterless) which teeter on the edge of burnt. 

I also start with the oven set to absolute max and heated up with an empty old roaster then as I put the dough in teem a jug of water into it to flush the whole oven with steam and  I then turn the temperature down to 220 and off we go.    When it looks sufficiently dark for me (under the milk paint and poppy seeds on the top) I take it out of the tin and give it another 5-10 mins just sitting on the oven shelf.

Make sure it is wholly cooled before cutting!  Hard to resist I know but the structure does continue to develop slightly during that phase.
Title: Re: Bread the stuff of life
Post by: chrissie B on June 14, 2015, 18:26
The thing with bread ive found the more you make the better you become and you will find a recipe thats best for you , but have to say your loaf looks very nice .
cheisse b
Title: Re: Bread the stuff of life
Post by: allotmentann on June 15, 2015, 12:51
Hello. Your bread looks very good for an early attempt. I have had stodgy loaves in the past and (agreeing with Hamstergbert here) the problem was always underbaking. In the end l bought a thermometer to check the internal temperature of the bread and soon realized it needed a lot longer. Never worry too much about overbaking. A lot of the best bakers in the world will tell you that it is very difficult to overbake bread. Even if the outside looks a little dark (or even burnt) the inside is fine.
If you can take a piece of your bread and press it between your fingers and it turns back into dough, it was underbaked. It should spring back up if it was baked properly.
I would also second a good hot start and getting steam in there - even if it is only a pan with a little water in the bottom of the oven.  :)
Title: Re: Bread the stuff of life
Post by: chrissie B on June 15, 2015, 19:10
I think though people arecafraid of baking too long incase it turns out dry i think a bit over baking gives a nice browntasty bit round the edges yum practice makes perfect and we all like our bread different , i like thin crispt toast and hubby likes thick .
chrissie b
Title: Re: Bread the stuff of life
Post by: oldgrunge on June 15, 2015, 21:47
A lot more bread is ruined by under baking than over baking.
Title: Re: Bread the stuff of life
Post by: Blackpool rocket on June 16, 2015, 15:56
Thanks for the kind comments.
2 things I will try.

Less water, I was trying to not be too dry, I think it might have been Paul Hollywood ( is that right) who said "the wetter the better" but I guess it's a happy medium....gained of course with experience.

I think I might have over worked the dough after the proving, I was trying to get rid of the stickiness. Next time as hamstergbert suggests I'll give it just a few turns.........watch this space......roll on the weekend  :)

Br
Title: Re: Bread the stuff of life
Post by: chrissie B on June 17, 2015, 18:58
Ive tryed putting more fluid in and it collapsed for me .
i want to know if mr holliwood makes all his bread with his busy life  , just got his pies and pud book for 4 pound in a charity shop , bargin , my best ever was a delia for 50p from a church bizarre .
hubby thinks in abit cockoo as i call my books by their authers name , paul , mary ,deliad ect .
chrissie b
Title: Re: Bread the stuff of life
Post by: compostqueen on June 17, 2015, 19:36
I love paul's olive, sundried tomato bread - homemade from his recipe that is  :tongue2:
Title: Re: Bread the stuff of life
Post by: Blackpool rocket on June 21, 2015, 12:51
My latest effort, with just a few turns after proving. This seemed to work very well, thanks for the advice.

I also discovered that the plastic veg bags from the supermarket self select are a perfect fit for my loaf tin....I always knew I'd find a use for them.

Does this become adictive? (http://www.jonrb.com/emoticons/lick.gif)

Title: Re: Bread the stuff of life
Post by: hamstergbert on June 21, 2015, 14:24
My latest effort, with just a few turns after proving. This seemed to work very well, thanks for the advice.

I also discovered that the plastic veg bags from the supermarket self select are a perfect fit for my loaf tin....I always knew I'd find a use for them.

Does this become adictive? (http://www.jonrb.com/emoticons/lick.gif)Ho yus!

Must say still look a little on the lightly baked side for me.
As well as another ten mins in the oven, you may like to try brushing with milk and sprinkling with poppy and/or sesame seeds beforehand.  Gives a lovely appearance and subtly enhanced taste too. 

Even better is to brush them with a bit of beaten egg white but I reckon that is only worth doing when I have remembered to keep the eggshells from earlier on and use the last remaining bits of white in those, or if doing omelettes for lunch, use my brush to scavenge the beaten egg/milk clinging to the jug and paint that on. 
Makes the top crust dark and glossy!
Title: Re: Bread the stuff of life
Post by: grendel on June 21, 2015, 17:15
does it get addictive, my 82 year old mum has been baking a loaf every other day all my life, so I guess the answer is yes. (her dad was a master baker).
Grendel
Title: Re: Bread the stuff of life
Post by: chrissie B on June 21, 2015, 22:37
Some nice bread there got to get me one of those bags
chrissie b
Title: Re: Bread the stuff of life
Post by: compostqueen on June 22, 2015, 09:27
Just imagine that. Being a Master Baker!  What a complete honour  :)

I love the fact that when you get your hands on a piece of dough it's always going to be different and the outcome at that point could go one of two ways  :D  Jeopardy  :lol:

I had to laugh, when I put some uncooked pizza bases in the fridge to keep them til I needed to cook for a crowd. I opened the fridge later in the day and the things had risen like life rafts and filled the fridge with billowing masses.  Good bit of yeast there  :nowink: 

It's fun!
Title: Re: Bread the stuff of life
Post by: allotmentann on June 22, 2015, 12:49
It is definitely addictive. It gets to be a real passion. There is the challenge of constant improvement. But like Compostqueen there is just such a thrill every time you open  the oven door and see what you have turned out this time. Then the anticipation of cutting into it to look at the crumb and then of course the tasting!  :)
Title: Re: Bread the stuff of life
Post by: mumofstig on June 22, 2015, 12:56
It is addictive, but I had to stop baking, bread and cakes - because there's only me to eat it, and you could tell I was eating it all  :blush:

Now I only bake when I have friends or family coming round, and I make sure they take the leftovers away with them  ;)
Title: Re: Bread the stuff of life
Post by: hamstergbert on June 22, 2015, 19:46
It is addictive, but I had to stop baking, bread and cakes - because there's only me to eat it, and you could tell I was eating it all  :blush:

Now I only bake when I have friends or family coming round, and I make sure they take the leftovers away with them  ;)

Sheesh, do I ever know what you mean!

Fortunate here in that for cakes Mrs HGB's carer teams willingly hoover them down so I can cheerfully continue my therapeutic midnight baking.  I can restrict myself to the odd small slice, luckily I just bake 'em, don't have to eat the ruddy things too.

Sadly bread is another story entirely.  The old lady can't bite the crust with her plastic teeth, and Mrs HGB can't eat it either for other reasons so I have to eat them all myself.   It's a hardship.   I have switched to doing half measure cobs etc most of the time, but still......  and it would be shameful to let them go stale.....   

I expect that within a couple of years they'll have to wheel me about in a barrow, take the front of the house off if I need to pop outside to the bin, backside with its own postcode etc.
Title: Re: Bread the stuff of life
Post by: chrissie B on June 22, 2015, 21:09
I just half mine and freeze mind you they keep for ages compared with the bought stuff .
chrissie b
Title: Re: Bread the stuff of life
Post by: allotmentann on June 23, 2015, 17:48
I used to go even further and slice then freeze. Then l just took out the right amount. It was always nice and fresh that way too. :)
Title: Re: Bread the stuff of life
Post by: Scribbler on June 23, 2015, 18:27
Came across black bread in Italian supermarkets. Literally black instead of white. Made with charcoal, apparently.

What's that all about???
Title: Re: Bread the stuff of life
Post by: mumofstig on June 23, 2015, 19:16
Italian Black Bread is usually very dark Rye bread - never heard of putting charcoal in it  :wacko:
Title: Re: Bread the stuff of life
Post by: chrissie B on June 23, 2015, 20:15
Hubby says chared stuff is bad for you but i think its his ploy to stop me burning the sausage , i like mine with a bit of black on them 😅
🐩🐩🐩🐩🐩🐩
chrissie b
Title: Re: Bread the stuff of life
Post by: Blackpool rocket on November 11, 2015, 13:35
I'm still enjoying baking bread, I haven't tried sourdough yet & may give it a go sometime.

Has anyone ever used one of these, not only for sourdough, but for 'ordinary' bread making;

http://bakerybits.co.uk/bakery-equipment/baking-stones-and-domes/la-cloche-baking-dome.html

(http://www.jonrb.com/emoticons/chef.gif)

Br
Title: Re: Bread the stuff of life
Post by: mumofstig on November 20, 2015, 10:03
I did look at the cloches but a bit too expensive for me to buy - just to try.

If you do get one, please let us know if you think they're worth it.
Title: Re: Bread the stuff of life
Post by: Blackpool rocket on November 20, 2015, 15:59
I agree with you, they are expensive, that's why I wanted to see if anyone had used one before I posted my begging letter to Mrs Claus.

I'm racking my brain to think of an alternative. I've got a large chicken brick, that might work, the base tuned upside down over a small loaf tin.
I even thought about a clay flower pot......can I put a clay flower pot in a hot oven? (http://www.jonrb.com/emoticons/wobble.gif)

Br
Title: Re: Bread the stuff of life
Post by: grendel on November 20, 2015, 19:13
I used to cook bread in an oven on a camping stove, it was basically a foot square tin box, with a door, there was a hole in the bottom, and about an inch up a plate across the bottom, the bread was on a wire rack about an inch further up, it used to make lovely loaves.
a simpler version of this:-
(http://theprovidentprepper.org/wp-content/uploads/2014/02/Coleman_oven.jpg)
Title: Re: Bread the stuff of life
Post by: grendel on November 20, 2015, 19:14
but a large metal saucepan would also work.
Title: Re: Bread the stuff of life
Post by: chrissie B on November 20, 2015, 19:29
I love the ciabatta  rolls you vet from asda and wish i could make them ive got a holliwood recipe which makes 4 loafs unless anyone has a bun recipe.
chrissie b
Title: Re: Bread the stuff of life
Post by: Blackpool rocket on November 20, 2015, 19:52
but a large metal saucepan would also work.

Mum has an old s/s Kenwood mixing bowl somewhere  (http://www.jonrb.com/emoticons/scratchchin.gif)

Br
Title: Re: Bread the stuff of life
Post by: Scribbler on November 26, 2015, 12:31
Making a loaf with 125g of rye flour, 225g of strong white flour, and 100g of oat flour made from whizzed porridge oats.

I'll keep you posted.
Title: Re: Bread the stuff of life
Post by: Scribbler on November 27, 2015, 16:20
Really yummy!!!
Title: Re: Bread the stuff of life
Post by: chrissie B on November 28, 2015, 11:28
That sounds yummy i did a small loaf once with ginger and orange and that made lovley toast as well , i love making tea cakes they allways go quick i just need to practice the ciabatta buns so they have some holes they tase good but need some holes .
chrissie b
Title: Re: Bread the stuff of life
Post by: oldgrunge on November 28, 2015, 17:23
To make ciabatta rolls ( or loaves for that matter ), you need to keep the air in the dough. So after it's first rising it needs as little handling as possible. That's why you give ordinary bread a second kneading, to get rid of the air and therefore , the holes.
So by handling the dough to form rolls you get rid of the air - no holes! Try forming the rolls after the first kneading, though you may need something like Yorkshire pud trays to keep the shape as ciabatta dough is very wet.
Title: Re: Bread the stuff of life
Post by: chrissie B on November 28, 2015, 18:31
Thinking on that i have one of those loaf tins maybe i could just pour the dough into it and let it rise in there or like you say yorkshire tins would make a nice shape .
chrissie b
Title: Re: Bread the stuff of life
Post by: chrissie B on December 26, 2015, 15:25
A lovley crunchy loaf and 9 cheese baps today , was finding if i oil the tin my bread isnt colouring below the tin ive buttered the tin today and its got some colour ..
chrissie b
Title: Re: Bread the stuff of life
Post by: chrissie B on December 28, 2015, 19:33
Got a new recipe for my loaf which i think could be the one i stick with at last ,it has a little oil in it and 400g bread flour with 100g of oo flour seems to work  for me .
chrissie b
Title: Re: Bread the stuff of life
Post by: oldgrunge on December 28, 2015, 21:22
Got a new recipe for my loaf which i think could be the one i stick with at last ,it has a little oil in it and 400g bread flour with 100g of oo flour seems to work  for me .
chrissie b
I think that's one of the joys of bread baking, when you tweak recipes to your own tastes. Even better when others enjoy it!
Title: Re: Bread the stuff of life
Post by: chrissie B on December 29, 2015, 16:03
I didnt tweek this one it was on a flour site just seems to work for me , ive got to master the ciabatta becausse i love ciabatta buns .
i do a CHeese bap they are nice as well .
chrissie b
Title: Re: Bread the stuff of life
Post by: oldgrunge on December 29, 2015, 20:17
Made some sourdough baguettes, and pain de noix ( French bread with walnuts ) to go with the cheeses on Boxing Day. Personally I thought the sourdough was brilliant with cheese.
Title: Re: Bread the stuff of life
Post by: chrissie B on December 29, 2015, 22:13
Havent tryed sour dough do you have to do a starter over night in thr fridge.?
chrissie b
Title: Re: Bread the stuff of life
Post by: mumofstig on December 29, 2015, 22:30
The sourdough bread/starter thread is here ; )

http://chat.allotment-garden.org/index.php?topic=99620.msg1105620#msg1105620
Title: Re: Bread the stuff of life
Post by: New shoot on December 30, 2015, 10:35
That was nice reading through that old thread again  :)  I must get Augustus out of the fridge and make some sourdough bread.  He's still going strong, although I haven't made bread from him for a while.

I've got roasted pumpkin and stock in the freezer and plenty of cheese left from Christmas.  Pumpkin soup with sourdough and some good strong cheese is a lunch worth preparing in advance for  :D

Made some sourdough baguettes

Any chance of a recipe Oldgrunge?  These sound great  :)
Title: Re: Bread the stuff of life
Post by: oldgrunge on December 30, 2015, 20:38
Certainly, Newshoot.

To make 2 medium sourdough baguettes.
375g. strong white flour
250g sourdough starter
1 1/2 tsp. salt ( I used ground rock salt, but think ordinary would be fine)
Approx 200 mls. tepid water

Place flour, starter, and salt in a bowl and mix.
Add water until you have a soft dough, not to soft or it won't hold it's shape.
Knead for about 10 mins.
Leave to rise for about 10 hours ( I leave overnight)
Knead again for a few minutes and form into two baguettes ( I use a baguette rack )
Make some diagonal slashes across top of baguettes.
Leave to rise again for about 6/7 hours, or until you think it's ready. if covering with greased cling film, try to keep it from resting on the loaves or it may stick.
Place in pre heated oven and bake for about 40 mins. at 200 deg. ( Fan oven)

Take it out when baked, and await invite to try the delicious sounding soup!

Incidentally, does anyone know why the emoticons won't work on my laptop, they work ok on my I pad?
Title: Re: Bread the stuff of life
Post by: New shoot on December 30, 2015, 20:44
Thank you for the recipe  :) 

and await invite to try the delicious sounding soup!

Well I always make a huge pan full to last a few days, so there will be plenty spare  :lol:  :lol:  :lol:
Title: Re: Bread the stuff of life
Post by: chrissie B on January 02, 2016, 22:35
When your leaving to rise for this length of time is it in or out of the fridge .
chrissie b
Title: Re: Bread the stuff of life
Post by: Blackpool rocket on January 03, 2016, 09:08
I'm a bit new to bread making, I made a loaf yesterday & it rose well. It had been proved & knocked back.
It rose even more in the oven & looked good.
However, it's impossible to cut, it's so soft.
Is this because it wasn't kneaded enough?

Br
Title: Re: Bread the stuff of life
Post by: madcat on January 03, 2016, 09:24
It firms up as it cools usually. Very new bread is very soft.  Is the crust brown and firm, and did you bake it in a tin or open baked (like a cob loaf)?
Title: Re: Bread the stuff of life
Post by: grendel on January 03, 2016, 09:53
sounds perfect - just wait until it cools to cut it (you might notice even the supermarkets wont try cutting a loaf while it is still warm).
Title: Re: Bread the stuff of life
Post by: New shoot on January 03, 2016, 10:48
When your leaving to rise for this length of time is it in or out of the fridge .
chrissie b

Out for sourdough, but somewhere just average temperature, not too warm.  I got some Lakeland vouchers for Christmas, so my baguette rack is on its way  8)  Soup party round at mine soon  :lol:

Title: Re: Bread the stuff of life
Post by: mumofstig on January 03, 2016, 11:05
Quote
Soup party round at mine soon  :lol:

Just let me know when  :D
Title: Re: Bread the stuff of life
Post by: Blackpool rocket on January 03, 2016, 13:53
Thanks, I made it yesterday & noticed it when I cut it in half to give some to Mum.
This morning it was the same, I couldn't really hold it to cut slices & trying to cut a normal slice was nigh on impossible, I resorted to cutting door stops/steps.

I use my bread maker to mix the ingredients, this initial mix, on a dough setting, takes 20 minutes. I normally go through this process twice then prove the mix. I knock it back & then kneed it by hand for a few turns.

Yesterday I only 'mixed' once (just a time issue). The whole dough programme on the bread maker takes 1 1/2 hours but I only ever do the initial mix in the machine, I like to have the machine do the kneading, it lets me get on with other things & I'm still able to shape the dough into rolls or whatever takes my fancy.

I've got to make another loaf later, I'll revert back to '2 mixes'

Br
Title: Re: Bread the stuff of life
Post by: New shoot on January 03, 2016, 14:20
It could be under kneading then.  You should feel the dough change under your hands and start resisting your efforts to knead it.

If you have a little piece of spare dough, try this experiment.  Put a piece of dough before kneading and a piece after kneading into a bowl of water overnight.  Next day, wash the dough pieces in the water, like they were sponges  You will need to change the water several times.  The unkneaded piece will dissolve to almost nothing, but you should see the gluten left in the kneaded piece once the water goes almost clear.  Its very odd looking stuff   :lol: 

The person who taught me to make bread showed me this trick and it really did explain the changes kneading makes  :)
Title: Re: Bread the stuff of life
Post by: Blackpool rocket on January 03, 2016, 18:28
Brilliant, thanks New shoot, I'll give that a try. Interesting stuff.

I'll take a small lump out after the first 20 mins and then another after the second mix to compare.

I do seem to remember seeing this done, maybe on a youtube video by a baker, it might have been Paul Hollywood?

Br
Title: Re: Bread the stuff of life
Post by: oldgrunge on January 03, 2016, 20:30
It does sound like the dough was not kneaded enough, the gluten would not be developed enough. Also, how long do you bake it for?
Title: Re: Bread the stuff of life
Post by: New shoot on January 04, 2016, 18:18
I do seem to remember seeing this done, maybe on a youtube video by a baker, it might have been Paul Hollywood?

That would make sense.  It was a chef neighbour, who had also worked in a bakery, who showed me.  Perhaps a bakery trick for training the newbies  :D

Gluten is weird stuff - like stringy chewing gum - but when you read 'knead to develop the gluten' or 'don't overwork as you don't want to develop the gluten' in recipes afterwards, it does click  :)
Title: Re: Bread the stuff of life
Post by: chrissie B on January 05, 2016, 11:19
We use an electric  bread knife can get thick and quite thin if needed .
chrissie b
Title: Re: Bread the stuff of life
Post by: chrissie B on January 16, 2016, 18:18
Today i have to say i think ive made probably the nicest loaf of bread ive ever made im so happy .
chrissie b
Title: Re: Bread the stuff of life
Post by: oldgrunge on January 16, 2016, 20:00
Today i have to say i think ive made probably the nicest loaf of bread ive ever made im so happy .
chrissie b
Don't keep us in suspense, what was it?
Title: Re: Bread the stuff of life
Post by: chrissie B on January 16, 2016, 22:30
Nothing too out there i just did a seeded loaf using the recipe ive been trying wihth the 00 flour in it was nicly  risen crusty and soft so it wasent an exciting loaf as it goes but its a thing of beauty when it all comes together .
chrissie b
Title: Re: Bread the stuff of life
Post by: gtdevon on January 26, 2016, 19:02
Hi, I ran across a 100plus-year-old bread recipe of pre-WW1, made for the French army.

http://joyoffieldrations.blogspot.co.uk/ (http://joyoffieldrations.blogspot.co.uk/)

So, I made some and not surprisingly the bread turned out well.Fresh it has a lovely flavour,soft texture and the next day makes wonderfull toast & dunking loaf for soups and mopping up stews.




Levain for pain ordinaire:                                       
366 g   flour                                                           
210 g   water                                       
1 tbsp*  instant dry yeast                         

* 15 ml



Have all ingredients at approximately 70įF/21įC.
We will make the levain, which is also known as a pre-ferment.
To create the levain, mix together the flour, yeast, and water. Knead until the biga is of a smooth consistency, with no dry spots.

Place the levain in a lightly oiled bowl or container, cover, and let rise until doubled in size, about 1-2 hours

******part two*********

Dough for pain ordinaire:             
710 g   flour                                               
476 g   water                                               
10 g       salt   

Mix the flour and salt together. Add the water and levain, and mix until smooth. The levain should be well incorporated, and there should be no dry spots on the dough.

Place the dough in a container and let rest until double in size, about 90 minutes.

Shape the dough into a flattened ball and place onto a board or in a banneton bowl  that has been lined with a heavily floured cloth.
Leave uncovered and let rise for about 45 minutes

Preheat the oven to 375įF/190įC/gas 5

Place the dough on a floured wooden oven peel or on a baking sheet that has been greased or lined with parchment paper.


nb* I placed parchment on a small chopping board, placed over the dough bowl and invert, then slide onto your
baking stone/sheet .


After loading the oven, reduce the heat to 325įF/165įC/gas 3.

 bake for 60 minutes

As with most bread recipes you may have to tweak it a bit for yourself.
Title: Re: Bread the stuff of life
Post by: jaydig on January 29, 2016, 09:31
Do any of you bakers out there have a tried and tested recipe for ciabatta?  I have used about four different recipes so far, and not one of them has worked. I know it has to be a very wet dough, but I always seem to end up with something that is so wet that it just oozes into a puddle instead of being vaguely ciabatta shaped.  I'm almost on the verge of giving up. 
Title: Re: Bread the stuff of life
Post by: compostqueen on January 29, 2016, 10:09
I made this yesterday. Had some for breakfast this morning. It's soft but the crust is crisp.  Very good texture. I'm dead chuffed with this as it's the most professional-looking loaf I've baked I think. It's Paul Hollywood's knot loaf.  It was very easy and it's going to be one I make again for sure

Title: Re: Bread the stuff of life
Post by: gtdevon on January 29, 2016, 13:40
Do any of you bakers out there have a tried and tested recipe for ciabatta?  I have used about four different recipes so far, and not one of them has worked. I know it has to be a very wet dough, but I always seem to end up with something that is so wet that it just oozes into a puddle instead of being vaguely ciabatta shaped.  I'm almost on the verge of giving up.

This one may work for you,note no2 in the Instructions.Good luck.
Geoff

http://www.kingarthurflour.com/recipes/rustic-italian-ciabatta-recipe
Title: Re: Bread the stuff of life
Post by: gtdevon on January 29, 2016, 13:41
I made this yesterday. Had some for breakfast this morning. It's soft but the crust is crisp.  Very good texture. I'm dead chuffed with this as it's the most professional-looking loaf I've baked I think. It's Paul Hollywood's knot loaf.  It was very easy and it's going to be one I make again for sure
Should taste as good as it looks.
Title: Re: Bread the stuff of life
Post by: jaydig on January 29, 2016, 15:59
Thanks very much for the link, gtdevon.  I'll try this one tomorrow and let you know if it works for me. 
Title: Re: Bread the stuff of life
Post by: chrissie B on January 29, 2016, 18:12
That looks very nice well done .
im at this moment sitting on a batch of teacakes ive never had to wiait so long for them to prove i started at 1.30 makking the dough and here i am at 6.15 waiting for the first rise looks like im going to be here all night waiting , they are rising but soooooo slow .
chrissie b
Title: Re: Bread the stuff of life
Post by: compostqueen on January 29, 2016, 20:32
Hopefully the slow rise will mean more flavour :tongue2:
Title: Re: Bread the stuff of life
Post by: chrissie B on January 30, 2016, 08:49
Well finally got them in at 11.30 they looked ok but well past my bed time .
chrissie b
Title: Re: Bread the stuff of life
Post by: chrissie B on February 06, 2016, 15:50
Latest attempt with new recipe and shape
Chrissie b
Title: Re: Bread the stuff of life
Post by: chrissie B on February 09, 2016, 16:21
Anyone used the writs ciabatta mix ive just tryed one to see where i was going wronge,  ive been told itsa very wet mix and my first attempts were just that , the mix was soft and sticky but not as wet as my attempt , ive made buns with mine and they look good , i dont know what they have in them but it was very quick to prove i was expecting a good while as the ones i did from scratch took an age .
chrissie b
Title: Re: Bread the stuff of life
Post by: grendel on February 10, 2016, 13:00
I have had some bread mixes where I used too much water and too much yeast that have ended looking like a crumpet (but still tasted nice)
Title: Re: Bread the stuff of life
Post by: chrissie B on February 10, 2016, 22:08
Even with the mix there wernt many holes but they did look the part ha ha and tasted nice i will just have to be happy with that.
chrissie b
Title: Re: Bread the stuff of life
Post by: chrissie B on February 13, 2016, 19:49
Got a lovley recipe for stottie buns they puff up lovleyand taste great a stottie is quite a dence bread these are much nicer having one in the morning with lots of bacon and tomatoe sauce .
chrissie b
Title: Re: Bread the stuff of life
Post by: mumofstig on February 13, 2016, 20:26
I often make these stotties (recipe from Feed your family for £20 on FB) They're so easy  :)

14oz strong white bread flour,
2 tbsp oil, 1tbsp milk powder,
1/2 tbsp salt, (the recipe says 1 tbs - bt I reduced it)
 1/2 tsp sugar
11g packet yeast (or 1 level tbsp if using a tin)
250ml half milk & half boiling water.
Mix together the yeast, sugar & Luke warm water/milk mix. Cover with cling film & keep in a warm place.
When the mixture has a frothy top, it's ready.
Sift your flour, milk powder & salt together into a bowl then sprinkle over your oil. Make a well in the centre, then pour in your yeast/sugar water.
Mix until combined, if sticky, sprinkle more flour in. Knead until shiny & springs back when pressed.
Cover with a tea towel, somewhere warm, leave to double in size (could take anywhere up to an hour)
knead again to squeeze out the air, then roll out to desired thickness, use a "proper" pint pot to cut out circles. Place on a baking tray then leave to double in size.
Bake for 12-15 mins @ 180 gas 4.
Title: Re: Bread the stuff of life
Post by: Blackpool rocket on February 13, 2016, 23:49
OK...you'll have to forgive me...it's Saturday night :tongue2:, but what is the significance of milk powder?.....I see my bread maker book uses it in all the recipes, but why?

Br
Title: Re: Bread the stuff of life
Post by: mumofstig on February 14, 2016, 00:02
Quote
Milk Ė Many bread recipes include milk powder to develop, sweeten and soften the crumb structure. It is not an essential ingredient.
https://www.dovesfarm.co.uk/resources/bread-machines/
Title: Re: Bread the stuff of life
Post by: grendel on February 14, 2016, 11:12
 I think the milk powder boosts the fat content and helps with a consistent rise and texture.
Title: Re: Bread the stuff of life
Post by: grendel on February 14, 2016, 11:14
I have stopped using the milk powder and replaced it with an extra tablespoon of veg oil in my sandwich loaves.
Title: Re: Bread the stuff of life
Post by: Blackpool rocket on February 14, 2016, 12:09
Thanks for those replies, interesting.
I used to add it when I was making bread in the bread maker because it's in the recipe.

I don't use it now because I don't make in the machine, only mix in it.

I'll add some in the next mix to see what difference it makes.

I use olive oil, do you think vegetable oil is better or is it a taste thing?

Br
Title: Re: Bread the stuff of life
Post by: chrissie B on February 14, 2016, 15:55
I didnt put any powder in mine as i forgot to get it but they were very nice but im going to make them a little thinner next time as they rose quite well  even though i cut out to the correct size .
chrissie b
Title: Re: Bread the stuff of life
Post by: grendel on February 14, 2016, 20:04
I am not partial to olive oil myself.
Title: Re: Bread the stuff of life
Post by: chrissie B on February 15, 2016, 09:07
Yes thats what ive been using in mine keeps it sorter .
chrissie b
Title: Re: Bread the stuff of life
Post by: lettice on February 15, 2016, 10:49
I use Olivio in all my breads now. Its a good mix of vegetable oil and olive oil.
Have used pure olive oil in the past and you can taste its piquancy often, not good.
Know a lot of Americans who bake a lot and they use both peanut and canola oil for most of their breads.
Of course its only olive oil when making foccacia and sesame oil when making a sesame loaf.
The fat is the staple ingredient that keeps the bread longer, hence why a baguette (made with no fat) is off the next day.

From all the bread machine book bibles I've read over the years, there are a few reasons they recommend milk powder over milk;
1. Milk spoils quickly and especially true for anything timer controlled. If you ever had a teamaker years ago, the use of milk powder was a necessity. 
2. Some of the protein in milk effects gluten structure and it was always recommended to scald the milk first then allow to cool before adding to the recipe. Milk powder will have been made this way. But, modern pasteurisation reduces this affect now.
3. The use of milk produces a softer crust that browns quicker because of the sugar and butterfat present in milk. Thus works better this way for the bread machine made loaf.
4. Milk is said to create a softer loaf and a longer shelf life, but that would be because of the higher fat content.

Must admit I cannot remember the last time I used any milk in bread or bread machine recipe.
Title: Re: Bread the stuff of life
Post by: chrissie B on February 16, 2016, 08:46
I dont use freash milk its long life as we only have a drip or 2 in our tea we were chucking more out than using , i once kept the crust off one of my loafe ans it was almost 3 weeks befor it went mouldy i was amazed , i will try some milk powder and see what the differance  is thanks for the info.
chrissie b
Title: Re: Bread the stuff of life
Post by: oldgrunge on February 16, 2016, 20:57
I always use milk in my milk loaf! Wouldn't be the same without it..
Title: Re: Bread the stuff of life
Post by: chrissie B on February 21, 2016, 15:37
Daughter did first loaf today looks realy good shes not seen it yet as she had to go mines in now it took alot longer to rise than hers ?same recipe bet i forgot something ha ha typical if hers is better i will never hear the end of it .
chrissie b
Title: Re: Bread the stuff of life
Post by: oldgrunge on February 24, 2016, 19:29
Daughter did first loaf today looks realy good shes not seen it yet as she had to go mines in now it took alot longer to rise than hers ?same recipe bet i forgot something ha ha typical if hers is better i will never hear the end of it .
chrissie b
Perhaps the water your daughter used was a bit warmer. never mind, console yourself with the knowledge that a longer rise gives a better flavour bread.
Title: Re: Bread the stuff of life
Post by: chrissie B on February 24, 2016, 22:47
I think it was because we did her loaf first , i told her to get some of the small ready  mixes to get the feel of making it for a bit of practice she did well and have to admit it was easier than when i tryed to teach her to knit .
chrissie b
Title: Re: Bread the stuff of life
Post by: chrissie B on February 25, 2016, 09:51
Just been watching a morning program with gloria and it s talking bread and im wondering is my bread giving us enough vitamins ect,and should i be putting some in there ?.
Chrissie b
Title: Re: Bread the stuff of life
Post by: mumofstig on February 25, 2016, 10:14
Didn't see the programme, but surely the ones the ones that should naturally be there, are there?
If you are using wholemeal they are still there, and white bread flour has vitamins added to it to replace the ones lost in milling.

Were talking about adding different ones?  :unsure:
Title: Re: Bread the stuff of life
Post by: grendel on February 25, 2016, 12:12
if you add a tiny amount of vitamin c the bread will rise a lot more (and by tiny I mean 3mm on the end of a teaspoon).
Title: Re: Bread the stuff of life
Post by: chrissie B on February 25, 2016, 14:12
The programme  is glora hunnifords trouth or scare got me thinking if my flour had enouh stuff in it ive checked the packs of flour andthey have a.ll the stuff but i use lidl flour which makes a good loaf there are no measurements and the same on the sainsburys flour .
Chrissie b
Title: Re: Bread the stuff of life
Post by: chrissie B on February 27, 2016, 12:35
Hoping todays bread baking will be better than wedensdays as it fell far below par creating 2 loafes one white and one seeded brown ,today im doing 2 large white and some stottie buns fingers crossed and a stickie bun for the bread fairy .
Chrissie b
Title: Re: Bread the stuff of life
Post by: Beekissed on February 27, 2016, 13:18
My mother is making bread as I type this and that rhythmic kneading sound of her working the bread is just hypnotic...love that sound!  The only thing better would be if my hands were working the dough instead of hers, as I love that soothing rhythm and tactile sensation of when the bread turns just right under your hands.  Those old hands of hers have formed many, many loaves in her 81 yrs and I used to watch her with much joy when I was little, just watching that dough being turned and kneaded over and over.  Some things never change in this world and one is the sight of a woman with flour up her arms, pressing her hands into a ball of dough. 
Title: Re: Bread the stuff of life
Post by: chrissie B on February 27, 2016, 15:31
That was nice , i think the mojos backtodays effort.
Title: Re: Bread the stuff of life
Post by: Beekissed on February 27, 2016, 18:51
The house smells like bread and cake.....   :)

(http://www.backyardchickens.com/image/id/18739499/width/900/height/900/flags/LL)
Title: Re: Bread the stuff of life
Post by: snowdrops on February 27, 2016, 18:53
They all look yummy.
Title: Re: Bread the stuff of life
Post by: chrissie B on March 08, 2016, 13:27
They look professional  the round one we bouht all the time in greece with seasame seeds , its called a margarita i think because of the daisy shape. .
chrissie b
Title: Re: Bread the stuff of life
Post by: Snoop on March 09, 2016, 08:59
Yours look good too, chrissie B. The rolls in particular. Did you use the same dough as for the loaves?
Title: Re: Bread the stuff of life
Post by: chrissie B on March 09, 2016, 11:15
No snoop they are stottie buns , my first batch were quite deep these are the second batch i made just a little thinner , going to do some for the freezer for easter , they are great for burgers .
chrissie b
Title: Re: Bread the stuff of life
Post by: chrissie B on March 12, 2016, 21:20
Well survived another baking lesson with daughter , next time its at her house , she did help with the dishes .
Chrissie b
Title: Re: Bread the stuff of life
Post by: chrissie B on April 09, 2016, 14:36
Weekend bread making held up for the repair of my cooker again the mans now been 3 times , its my small oven luckily it turnes itself off now we have it from the last repair to being able to cook on high if it goes down to 3 it goes off , ive told him people will start to talk seing him arrive so many times fingers crossed please .
chrissie b
Title: Re: Bread the stuff of life
Post by: chrissie B on April 12, 2016, 16:03
Tryed some french bread today ended up with 4 small ones that merged but they are nice and crispy got to get one of those  red thingys .
chrissie b
Title: Re: Bread the stuff of life
Post by: snowdrops on April 12, 2016, 18:01
They look lovely Christine, like the very brown(burnt) bit, that would be my bit😊
Title: Re: Bread the stuff of life
Post by: chrissie B on April 12, 2016, 18:38
Me too , just had half the french loaf chees and home made chutney which only seems to get better with age , they were ok but not there yet , the mix seemed a bit loose and my tin was too short so i cut then in half and they all merged together but were ok i need one of those tins .
Title: Re: Bread the stuff of life
Post by: Beekissed on April 25, 2016, 02:18
Made four big loaves today of just plain white bread....crusty, sweet and soft.  No matter how many times I make bread, I never seem to get enough of the feeling of kneading that dough, punching it down to proof again and again.  That texture, springiness and the smell just brings back so many good memories of childhood! 

Turned out good.  I am always joyful when it turns out well.   :)
Title: Re: Bread the stuff of life
Post by: chrissie B on April 25, 2016, 22:30
I know what you mean its just where every thing started i think its probably one of the first thing man kind cooked .
i allways feel like ive acomplished something when i do bread .
chrissie b
Title: Re: Bread the stuff of life
Post by: oldgrunge on April 26, 2016, 22:01
That's what makes us bakers. That satisfaction at turning out a well baked loaf, both the sight and smell - aaahhh!
Title: Re: Bread the stuff of life
Post by: chrissie B on April 27, 2016, 08:36
The thing i like about bread id the craggier it looks the better it is so you dont need a perfectly formed loaf to get the satisfaction from it .
just got a paul holliwood 100 breads book some interesting recipes but it also has scones and pie , not bread paul i got for 3.99 so not that bothered .
chrissie b
Title: Re: Bread the stuff of life
Post by: chrissie B on April 29, 2016, 15:26
Did couple baggettes today didnt have the proper tin but made one with tin foil, pleased with the result
chrissie b
Title: Re: Bread the stuff of life
Post by: mumofstig on July 04, 2016, 21:39
Half and half seedy tear and share rolls :lol:
(http://i659.photobucket.com/albums/uu317/mumofstig/July%202016%20015_zpsy9p9zlk7.jpg)

It had a soggy bottom when I fist took it out, so put it back in for 8 mins more, without the tin. it was lovely and crunchy  ;)
Title: Re: Bread the stuff of life
Post by: New shoot on July 05, 2016, 07:46
How thoughtful to make sharing rolls - send mine whenever you like, they look great  :lol:
Title: Re: Bread the stuff of life
Post by: chrissie B on July 11, 2016, 12:54
Looks good , i would have loved to try the breads on our holiday just but we were on a cruise and couldnt fit any thing else in even when we went to portugal those timpting custard tarts , got some last year they are yum , my friend loves scones but the ship ones were bit dry and they donrt have proper cream .
chrissie b
Title: Re: Bread the stuff of life
Post by: chrissie B on July 28, 2016, 13:14
What is that bread recipe youve all ways wanted to have a go at for me its the rum baba and kuglehoff which i think is made with yeast but is more of a cake and i also would like one of those lovley tins nigella used with the trees on it but they are expencive .
chrissie b
Title: Re: Bread the stuff of life
Post by: chrissie B on August 23, 2016, 08:38
Created for my hubby a baggette  with a cheese and marmite swirl , he loves it specially with soup.
chrissie b
Title: Re: Bread the stuff of life
Post by: jaydig on August 23, 2016, 15:04
What is that bread recipe youve all ways wanted to have a go at for me its the rum baba and kuglehoff which i think is made with yeast but is more of a cake and i also would like one of those lovley tins nigella used with the trees on it but they are expencive .
chrissie b

I had a go at Rhum Baba a couple of weeks ago, and it was lovely.  I used an Ina Garten recipe, and it was very straightforward to do.  The only problem was that it was rather a large cake, and we just had to eat it all over the course of a few days, because I wasn't sure if I could freeze it. (That's my excuse, anyway)
Title: Re: Bread the stuff of life
Post by: chrissie B on August 25, 2016, 17:34
Bread today
chrissie b
Title: Re: Bread the stuff of life
Post by: Beekissed on September 04, 2016, 01:35
Finally have cool enough weather to bake bread...most of the summer it's been too hot to even turn on that oven.  Feels good to get my hands in dough again and smell that yeasty smell rising up from the sponge.  Found a neato thing to put over the dough in the bowel as it rises....disposable shower cap.  Stays on the dough well as it has a slight elastic edge to it that holds onto the bowel.  Love it! 
Title: Re: Bread the stuff of life
Post by: New shoot on September 04, 2016, 08:24
I haven't made bread for ages either.  I must wake my spelt sourdough starter Augustus up.  He's been snoozing away all summer in his jar in the fridge, only being fed once a week.

There is an autumnal feel creeping in mornings and evenings here and the heavy weights of the crops are starting to come in - squash, dried beans and the like.  Time for soup and bread meals  :)
Title: Re: Bread the stuff of life
Post by: chrissie B on September 06, 2016, 08:58
Up here in the north east were not known for for fantastic weather so baking isnt a problem , some days this summer ive baked to warm up the kitchen 😁 .
i dont buy bread at all now i do a couple of loafes and half them so they stay freacher see pic above i also like the stottie bun recipe its very robust and great for burgres as they dont fall apart,.
chrissie b.
Title: Re: Bread the stuff of life
Post by: mumofstig on September 19, 2016, 18:16
Here is the toasted sesame oil loaf recipe posted elsewhere by lettice
1 cup water
3 1/4 white bread flour
2 tbsp toasted sesame oil
1 tsp caster sugar
1 tsp salt
1 1/2 tsp easy bake yeast

Place all the ingredients in the breadmaker in order above
Set breadmaker to dough
Transfer the finished dough to a floured surface and either shape into a round loaf or place into a loaf tin.
Cover and allow to rise until double in size.
Preheat oven to 200c and bake for 25 mins.

If you like a sesame seed topping before baking, brush the dough with a mix of 1 small egg and 1 tbsp water beaten together and then sprinke on the sesame seed.
Title: Re: Bread the stuff of life
Post by: mumofstig on September 22, 2016, 15:55
(http://i659.photobucket.com/albums/uu317/mumofstig/august%202016_zpsdsas3kwq.jpg)
I've been experimenting with recipes to bake yellow village bread as made on Zakyinthos. Today, I've come pretty close  8)

The flour mix is 2/3rds strong white bread flour to 1/3rd medium ground cornmeal, next time I'll up the cornmeal a little more. It didn't rise as much as usual, so perhaps it needs a longer 2nd proving  :unsure:

I must invest in some baguette trays for a better shape, though  :D
Title: Re: Bread the stuff of life
Post by: New shoot on September 22, 2016, 20:29
I like corn bread, but I've never tried a mixed wheat/corn bread.  Might do now I've seen that  ;)  How does it change basic white dough taste and texture wise ?

It looks very good  :)
Title: Re: Bread the stuff of life
Post by: mumofstig on September 22, 2016, 23:17
The texture is closer - less holey, and it's certainly bread you chew  :D Adding the corn gives a deeper flavour I think, it certainly makes the bread a lovely colour.
Title: Re: Bread the stuff of life
Post by: chrissie B on September 25, 2016, 09:46
Try dunelm for your baggette  tray mum , got mine there it was £7.99 its heavy metal and none stickwith the holes in they look great when they come out .
the village bread looks great remember it from hols there .
chrissie b
Title: Re: Bread the stuff of life
Post by: DanielCoffey on September 25, 2016, 10:29
Remember that corn has effectively no gluten compared to strong white flour so this will be why the bread rises less and will be more prone to sagging as you up the corn content.
Title: Re: Bread the stuff of life
Post by: compostqueen on November 16, 2016, 15:30
Currently waiting for the first rise of the oatmeal loaf as discussed several pages back. I have high hopes  :D 
Title: Re: Bread the stuff of life
Post by: lettice on November 16, 2016, 16:57
Lidl have the ZENKER Springform Cake and Loaf tins from Sunday, £4.99 each
Removable rims.
Cake Tin, size (cm): H7 x W28 x D19
Loaf Tin, size (cm): H7 x W30 x D12

http://www.lidl.co.uk/en/our-offers-2491.htm?action=showDetail&id=39137&ar=13
Title: Re: Bread the stuff of life
Post by: chrissie B on November 17, 2016, 16:00
Anyone doing some festive breads this year , i did a couron one year from one of the bake off contestants i changed the white for darkas no one likes it except for small drizzel decoration , it was lovley with bit of mixed fruit and dried cranburys and nuts i made it early and froze it kept well .
Chrissie b
Title: Re: Bread the stuff of life
Post by: chrissie B on November 22, 2016, 13:00
Ive decided to take the liquid milk crom my bread and replace with thepowder which the recipe states which is the best to use .
chrissie b
Title: Re: Bread the stuff of life
Post by: mumofstig on November 22, 2016, 15:04
They're all much of a muchness in bread cakes, so I use Tesco's ownbrand
Title: Re: Bread the stuff of life
Post by: chrissie B on November 22, 2016, 15:58
Just ordinarry dried milk powder no special brand .
chrissie b
Title: Re: Bread the stuff of life
Post by: madcat on November 23, 2016, 16:49
Agreed.  Whichever is the economy one on the shelf, depending where I am shopping. 
Title: Re: Bread the stuff of life
Post by: chrissie B on November 24, 2016, 19:01
Thank you
chrissie b
Title: Re: Bread the stuff of life
Post by: snowdrops on November 24, 2016, 19:05
Today hubby made 2 lovely brown loaves for me as I'd said we never have brown now we make our own. He used the six seeded brown flour(Wessex mill) I bought yesterday from the farm shop. Very acceptable it was too.
On another note I've just bought hubby a day course in French bread baking for his birthday on Saturday . It's in Crich in Derbyshire, best bit is I'm going too, cos I don't think he'd like to go on his own hee hee😄
Title: Re: Bread the stuff of life
Post by: chrissie B on November 25, 2016, 11:43
What a lovley present bet you carnt wait for those french bread smells wafting round your house .
chrissie b
Title: Re: Bread the stuff of life
Post by: snowdrops on November 25, 2016, 17:23
Should have said it's in May,something to look forward too
Title: Re: Bread the stuff of life
Post by: chrissie B on November 26, 2016, 22:59
Yes its allways nice to have that to look forward too.
chrissie b
Title: Re: Bread the stuff of life
Post by: lettice on November 27, 2016, 08:42
The lidl loaf tin worked a treat.



Title: Re: Bread the stuff of life
Post by: snowdrops on November 27, 2016, 19:10
That looks great lettice
Title: Re: Bread the stuff of life
Post by: chrissie B on November 29, 2016, 08:43
That looks so professional will have to look out for that tin.
chrissie b
Title: Re: Bread the stuff of life
Post by: chrissie B on February 02, 2017, 19:29
Im doing my bread , teacakes buns of different types and just did a date and orange yeasted cake which went dry very guick so made a bread pudding with it , what i want is some ideas please i try to make the bread to suit different meals like curry italian ive not mastered torteas yet .
chrissie b
Title: Re: Bread the stuff of life
Post by: compostqueen on February 02, 2017, 21:04
I like making chapatis but don't bother with naan these days. Home made focaccia is easy enough as are pizza bases

I have not eaten bread for 4 weeks 🙄  Can't chew as I banged my teeth 🤐  I yearn for toast 😁
Title: Re: Bread the stuff of life
Post by: chrissie B on February 03, 2017, 22:19
Sorry ro hear that hope its better soon , i have to have my toast at any time of day.
chrissie b
Title: Re: Bread the stuff of life
Post by: chrissie B on February 04, 2017, 16:05
Todays effort 2x half and half bread
and my rum nicky turned out ok
chrissie b
Title: Re: Bread the stuff of life
Post by: snowdrops on February 04, 2017, 16:56
They look lovely but what's rum Nicky?
Title: Re: Bread the stuff of life
Post by: mumofstig on February 04, 2017, 17:03
Look here  :D
http://chat.allotment-garden.org/index.php?topic=124962.msg1466465#msg1466465
Title: Re: Bread the stuff of life
Post by: chrissie B on February 04, 2017, 19:58
Had a small piece before it was still warm think i would prefer it cold it was ok says serve with rum butter dont like so it will be rum cream theres no shortage of rum in my house  :D
chrissie b
Title: Re: Bread the stuff of life
Post by: chrissie B on February 22, 2017, 22:49
Had a blooper with my bread last week i totally forbot about it and it over proved and was starting to flatten , all i can say was it was edable this weeks was much better watched it like a hawk.
chrissie b
Title: Re: Bread the stuff of life
Post by: oldgrunge on February 23, 2017, 21:36
Had a blooper with my bread last week i totally forbot about it and it over proved and was starting to flatten , all i can say was it was edable this weeks was much better watched it like a hawk.
chrissie b
If dough overproves and starts to flatten, knock it back, knead it again, and it will rise again.
Title: Re: Bread the stuff of life
Post by: chrissie B on February 23, 2017, 22:13
Was tempted but wasent sure if it would rise again , its all used up now abd last batch was good.
chrissie b
Title: Re: Bread the stuff of life
Post by: hamstergbert on February 24, 2017, 11:05
Had a blooper with my bread last week i totally forbot about it and it over proved and was starting to flatten , all i can say was it was edable this weeks was much better watched it like a hawk.
chrissie b
If dough overproves and starts to flatten, knock it back, knead it again, and it will rise again.

Extra iterations of the knock-back / prove cycle can make the eventual crust perhaps a little denser than ideal, but I reckon the only effects on the taste of the bread are wholly positive.
Title: Re: Bread the stuff of life
Post by: chrissie B on February 24, 2017, 18:57
Will do it next time but not planning on doing it again , thanks for info .
chrissie b
Title: Re: Bread the stuff of life
Post by: chrissie B on February 25, 2017, 17:55
Request for marmite baggette done today for hubby he loces them i do stripes of marmite and cheese and then roll up to prove its very tasty .
chrissie b
Title: Re: Bread the stuff of life
Post by: chrissie B on March 01, 2017, 17:35
Omg made the oaty bread the first time today and its so tastyand nutty where the oats are oon the out side yum yum .
chrissie b
Title: Re: Bread the stuff of life
Post by: compostqueen on March 01, 2017, 21:23
It's gorgeous int it. Which reminds me i got a fresh  bag of oats today
Title: Re: Bread the stuff of life
Post by: chrissie B on March 02, 2017, 17:05
It was so soft and fluffy , dont know if that any thing to do with the oats it was sacralidge to toast a bit but toasts my thing very nice flavour .
Chrissie b
Title: Re: Bread the stuff of life
Post by: compostqueen on March 03, 2017, 14:08
Got me thinking!  I got a new food processor today, with DOUGH HOOK!

Not unpacked it yet  :D
Title: Re: Bread the stuff of life
Post by: chrissie B on March 03, 2017, 18:14
Don't let anything hold you back , i think once you get the bread bug theres nothing you can do .
i used to be frightened to try and i dont take defeat easily but now i look at my bread and think take that mr holliwood .
chrissie b
Title: Re: Bread the stuff of life
Post by: compostqueen on March 03, 2017, 20:47
To be fair Paul does spread the love 🙂  I love his olive bread 🍞

I love handmade bread. It's only getting your hands on a piece of dough that helps you understand it. Me and the bread machine parted company very quickly 🙂  Here I am now, contemplating using a dough hook 😡🙂
Title: Re: Bread the stuff of life
Post by: oldgrunge on March 04, 2017, 17:02
To be fair Paul does spread the love 🙂  I love his olive bread 🍞

I love handmade bread. It's only getting your hands on a piece of dough that helps you understand it. Me and the bread machine parted company very quickly 🙂  Here I am now, contemplating using a dough hook 😡🙂

I learned a lot about bread making from Paul Hollywood, although I do feel I've moved on. There Is a book by Elizabeth David called English Bread and Yeast Cookery, well worth reading if you're interested in breadmaking. I picked mine up in a charity shop for 25p.

Edit to clarify quote
Title: Re: Bread the stuff of life
Post by: compostqueen on March 05, 2017, 17:00
Good for you!  I might have a rummage in Oxfam as they have loads of cookbooks, all beautifully filed  :D
I bet it's a good one. I think she penned that when she was laid up and had time on her hands  :)
I have a good Den Leppard one
Title: Re: Bread the stuff of life
Post by: hamstergbert on March 06, 2017, 07:46
....Here I am now, contemplating using a dough hook 😡🙂

I used to have a bread maker that I only used on dough setting, then learned how to do it manually and never used the bread maker again after that.  Eventually however I was chuffed to bits when I got my stand mixer complete with dough hook and there is no doubt it made the whole process very quick and easy.

But.....   after probably less than a year I found that I was no longer using the machine, instead preferring almost every time to get my hands in there.  Probably not that much difference to the finished product but somehow thoroughly enjoyable / therapeutic in a way that the mechanical approach just.... wasn't..

I bet I am not the only one though....
Title: Re: Bread the stuff of life
Post by: snowdrops on March 06, 2017, 09:33
....Here I am now, contemplating using a dough hook 😡🙂

I used to have a bread maker that I only used on dough setting, then learned how to do it manually and never used the bread maker again after that.  Eventually however I was chuffed to bits when I got my stand mixer complete with dough hook and there is no doubt it made the whole process very quick and easy.

But.....   after probably less than a year I found that I was no longer using the machine, instead preferring almost every time to get my hands in there.  Probably not that much difference to the finished product but somehow thoroughly enjoyable / therapeutic in a way that the mechanical approach just.... wasn't..

I bet I am not the only one though....

Exactly the same here HGBT.
Title: Re: Bread the stuff of life
Post by: compostqueen on March 06, 2017, 20:50
If you have your hands on it you know what it kneads 😀
Title: Re: Bread the stuff of life
Post by: chrissie B on March 07, 2017, 15:34
To be honest i use my hook but onlytill its brouht togeather then i finish off by hand , ive nothing against paul holliwood having 3 of his books i just think of that steely eye being cast over my bread i think it makes you strive to be better , hubbys away for the weekend so inbetween the painting of the front room , the painting of the outside wall and the painting of the garden seating i may bake something  exciting ideas please.
chrissie b
Title: Re: Bread the stuff of life
Post by: compostqueen on March 08, 2017, 00:05
I baked a ground rice cake today.  Looks good.  Not tasted it  😀
Title: Re: Bread the stuff of life
Post by: chrissie B on March 08, 2017, 17:53
Its bread day today for me so did my loafs and stottie buns and fruit scones , cake sounds nice .
chrissie b
Title: Re: Bread the stuff of life
Post by: compostqueen on March 08, 2017, 21:46
The cake is good! Must be all that butter :tongue2:
Title: Re: Bread the stuff of life
Post by: chrissie B on March 09, 2017, 07:06
Oh dont my hips grow an inch at the thought of butter, glad the cakes nice , dont think ive had rice cake before .
chrissie b
Title: Re: Bread the stuff of life
Post by: compostqueen on March 10, 2017, 08:50
It was popular locally and my mother in law used to make it in a loaf tin.  I felt nostalgic for it, and it was in homage to her that I made it. My husband has devoured most of it and gave it the thumbs up.  It is very simple and you barely combine the ingredients but it looks quite professional.  Simple so can be used as a base for a dessert, like Madeira cake.  It has to be butter 😀

My take on eating too much cake is that I can run it off. I just have to keep going further though 🏃‍♀️😀
Title: Re: Bread the stuff of life
Post by: chrissie B on March 12, 2017, 08:15
Hate running but bit extra gardening helps , any chance of the recipe please would likt to give it a go hubby likes these types of cake rather than fancy ones .
chrissie b
Title: Re: Bread the stuff of life
Post by: compostqueen on March 15, 2017, 21:20
It's Rachel johns little granny's north county rice cake

http://carinapress.com/blog/2012/11/rachael-johns-little-grannys-north-county-rice-cake/

Title: Re: Bread the stuff of life
Post by: compostqueen on March 16, 2017, 11:51
I was in our local supermarket yesterday in the bread section. The young assistant was sad to reflect on the current state of affairs as regards bread. He said it was "very scarce" at the moment  :D   I said in that case I had better hurry home and get some made  :wub:
Title: Re: Bread the stuff of life
Post by: chrissie B on March 16, 2017, 17:58
Did he say why it was scarce its not in shops round me .

thanks for the link , hubbys just notified me hes dieting so nice buttery rice cake will have to filed for the inevitable moment of weakness.
chrissie b
Title: Re: Bread the stuff of life
Post by: chrissie B on March 17, 2017, 18:10
Made oaty bread and 2x white today , oaty came out the tin lovley but my whites dont seem to be so keen and ive ripped the sides trying to get out the tin oh well as long as it eats  baggettes and buns tomorrow .
chrissie b
Title: Re: Bread the stuff of life
Post by: oldgrunge on March 17, 2017, 20:11
Brush round your tins with oil, then lightly dust with flour. When loaf comes out just wipe tins clean with kitchen towel - NEVER WASH THEM. Your loaves will slip out beautifully.
Title: Re: Bread the stuff of life
Post by: mumofstig on March 17, 2017, 20:30
I use pan grease and nothing sticks any more, not even the bundt tin  :D

http://www.gretchensbakery.com/professional-bakery-pan-grease/
Title: Re: Bread the stuff of life
Post by: oldgrunge on March 17, 2017, 20:32
I use pan grease and nothing sticks any more, not even the bundt tin  :D

http://www.gretchensbakery.com/professional-bakery-pan-grease/
What's pan grease?
Title: Re: Bread the stuff of life
Post by: mumofstig on March 17, 2017, 21:10
As the link explains
Quote
This Pan Grease recipe is what I used at the bakery to ensure that all the cakes release perfectly with ease every time.
I made the recipe and keep it in the fridge, ready for use, it works in old bread tins as well  ;)
Title: Re: Bread the stuff of life
Post by: oldgrunge on March 18, 2017, 21:19
In other words, pan grease is a variant of how I dress my bread tins i.e brush with olive oil, and dust with flour. Only mine doesn't need keeping in fridge. BTW what's a bunt tin?
Title: Re: Bread the stuff of life
Post by: mumofstig on March 18, 2017, 21:47
You can paint the pan grease on really thickly.

Bundt tins make intricate cakes or loaves - I have a tray for mini bundts like this
(http://rk.wsimgs.com/wsimgs/rk/images/dp/wcm/201711/0023/nordic-ware-mini-heritage-bundt-cake-pan-j.jpg)
and a bigger one like this
(http://www.thebaytree.com.au/New.20site/images/imgbakew/caketins&moulds/caketins/kaisertinbundt250.jpg)
and they can be a beggar to get out without using pan grease.

You can tell I love fancy tins :D
(https://img1.etsystatic.com/112/0/10213232/il_340x270.1003420743_qu15.jpg)
Title: Re: Bread the stuff of life
Post by: oldgrunge on March 18, 2017, 22:49
Thanks for that Mos. I can see why those tins would be difficult to release loaves from! I was referring to ordinary loaf tins. You would need something sterner to deal with those tins?
Title: Re: Bread the stuff of life
Post by: chrissie B on March 20, 2017, 18:17
Thanks for advice , i was thinking of trying the perferated type .
chrissie b
Title: Re: Bread the stuff of life
Post by: chrissie B on March 20, 2017, 18:22
Ive got some silicone small bunt tins 2 medium size and a large silicone one , i would love the Christmas tree one but its expencive .
chrissie b
Title: Re: Bread the stuff of life
Post by: chrissie B on March 22, 2017, 16:39
Ok just did the oil and flour on my tins and yes my bread just slid out , marvelous , thanks oldgrudge great tip and i havent washed my tins thank you. .
chrissie b
Title: Re: Bread the stuff of life
Post by: oldgrunge on March 22, 2017, 20:22
Ok just did the oil and flour on my tins and yes my bread just slid out , marvelous , thanks oldgrudge great tip and i havent washed my tins thank you. .
chrissie b
Happy it worked for you Christie.
Title: Re: Bread the stuff of life
Post by: chrissie B on March 23, 2017, 11:57
Its good to get some good advice its the old way of learning from those that know .
chrissie b
Title: Re: Bread the stuff of life
Post by: Kleftiwallah on March 23, 2017, 12:27

I think I've finally cracked the standard 60%  30% mixed flour loaf,  what do you suggest I try next?

Cheers,  Tony.  ::)
Title: Re: Bread the stuff of life
Post by: oldgrunge on March 23, 2017, 20:13
Not quite sure what you mean by a 60/30 loaf, but bake whatever you fancy. What have you got to lose? Although if you are a beginner, I wouldn't try sourdough yet. Enjoy your baking.
Title: Re: Bread the stuff of life
Post by: chrissie B on March 24, 2017, 08:30
I like a half and half loaf brown , white or even less brown then i can sneak it past the grandson .
dont realy fancy sourdough having to look after the starter , im a bit more hap hazzard than that it would surely die miserably i will stick with what i know and improve on that .
chrissie b
Title: Re: Bread the stuff of life
Post by: New shoot on March 24, 2017, 10:26
Sourdough isn't that hard, in fact you could argue its easier that normal bread.  My starter lives in a jar in the fridge and gets fed weekly.  He is a 3 cup mix  so when he is fed it is 1 each of existing starter, new flour and water, then a quick whisk and back in the jar.  He's several years old now.

If I want to make bread, I get about half out of the jar and leave it out for a day to wake up.  I use the basic sourdough recipe from the River Cottage Bread Book, which involves mixing a sponge (flour/water/starter mix) the night before.  Mix in more flour, water and some salt and knead for 10 minutes next morning, then shape into loaves.  Walk away and leave to its own devices all day.  Bake that evening.  You can easily switch the timings round and bake in the morning, so it fits around your life  :)
Title: Re: Bread the stuff of life
Post by: mumofstig on March 24, 2017, 11:16
I actually didn't like the taste of the starter I grew, despite trying different ways of making one and different flours. Local yeast unpleasant? who knows?

But I gave up in the end because........you have to remember to feed the starter, and get to it out in advance, then mix the sponge the day before - too many chances to forget in that list (for me) :blush:

Whereas using pkt yeast I can think 'I'll make some bread', get out flour(s) and yeast and start making it -  so easy  :D
Title: Re: Bread the stuff of life
Post by: Kleftiwallah on March 24, 2017, 11:28
Chrissie B has it.  A mix of white and brown  60% white & 40% wholemeal.

 (not 60-30 as I said, although the sugar, yeast and salt could constitute 10% of the loaf)!

Cheers,  Tony.
Title: Re: Bread the stuff of life
Post by: chrissie B on March 25, 2017, 18:05
Im with you mum i would just forget i like the idea i can just get the stuff out and do it.

chrissie b
Title: Re: Bread the stuff of life
Post by: chrissie B on April 04, 2017, 21:06
Bread just slid out the tins again carnt get over it , a simple solution to my problem , problem no more .
chrissie b
Title: Re: Bread the stuff of life
Post by: lettice on April 13, 2017, 23:07
Use of the Breadmaker dough selection to make hot cross buns.
Fat cross piped with a spoon

Title: Re: Bread the stuff of life
Post by: New shoot on April 14, 2017, 08:09
Note to self - do not look at pictures of glorious shiny hot cross buns before breakfast.  Guess what I want now  :lol:
Title: Re: Bread the stuff of life
Post by: chrissie B on April 14, 2017, 11:01
I did some mini ones in a ring yesterday nice and soft .
chrissie b
Title: Re: Bread the stuff of life
Post by: 8doubles on April 14, 2017, 13:53
Just made some 'Not Cross Buns' as i could not be bothered with piping crosses !
Made a loaf of it too !
Turned out well using Paul Hollywoods recipe but substituting marmalade for the peel and sugar ! :)
Title: Re: Bread the stuff of life
Post by: chrissie B on April 14, 2017, 22:20
I did the paul holliwood ones last year wasent impressed ive done mini ones from one of my feel good food mags they are nice and soft but basically  hot cross buns like a teacake with a cross love them all .
chrissie b
Title: Re: Bread the stuff of life
Post by: compostqueen on April 15, 2017, 14:40
Dinner rolls, made using my new food pro. Pleased with my first use of the dough blade :D
Title: Re: Bread the stuff of life
Post by: chrissie B on April 16, 2017, 19:37
They look nice are they soft or crusty
chrissie b
Title: Re: Bread the stuff of life
Post by: compostqueen on April 17, 2017, 22:18
Soft rolls but the tops were quite crisp. You put a teatowel over them while they cool
Title: Re: Bread the stuff of life
Post by: chrissie B on April 18, 2017, 20:52
I love the crusty buns , bread .
im going to try some german bread as are going to book a short holiday there .
chrissie b
Title: Re: Bread the stuff of life
Post by: compostqueen on April 27, 2017, 14:05
Made wholemeal knot and rolls today. Tried to upload pics but says they are too big, even after cropping. Don't know how to compress them on iPad 🤔
Title: Re: Bread the stuff of life
Post by: chrissie B on April 27, 2017, 20:03
I allways had problems with my pics but now i take the picture with it it allways goes, check your settings .
chrissie b
Title: Re: Bread the stuff of life
Post by: DanielCoffey on April 28, 2017, 22:29
CompostQueen - when you email an image from your iPad to another computer (or to yourself on that same iPad), you can resize the copy before sending it.

Open Photos, select the image(s) and then select Mail. Look to the right of the CC/BCC line where it says "Images: X.XMB". Tap that and you can then select from "Small/Medium/Large/Actual Size".

I hope that helps?
Title: Re: Bread the stuff of life
Post by: compostqueen on May 01, 2017, 14:53
Thank you for that. I gave up 🙂 I think I deleted the bread pic  ::)
Title: Re: Bread the stuff of life
Post by: chrissie B on June 03, 2017, 22:57
Ok today made my second attempt at ciabatta it had a starter batter which i started yesterday morning it said over night would be best but didnt give a length of time for this what im getting at is there were no holes in my ciabatta 😟 mind žt is very tasty and nice and soft im having some while i type with peanut butter yum how do you get the hole please its next on my list to conquer.
Chrissie b
Title: Re: Bread the stuff of life
Post by: oldgrunge on June 04, 2017, 20:08
The secret of getting holes in ciabatta, is to handle it as little as possible after the first rising. After kneading, I put my dough into a large rectangular Tupperware type container. When it's risen, I tip it out onto a board cut it in two then carefully transfer it to a tray for baking, after giving it an hour or so to rise a bit again. Certainly, do not "knock it back ". The idea is to keep as much air in it as possible.
Title: Re: Bread the stuff of life
Post by: chrissie B on June 04, 2017, 22:04
I did all that although the recipe stated put on the baking tray but i put it into a well oiled box but i was. Thinking is there a time limit onhow long the starter can be made as mine stood all day and over night .
Chrissie b
Title: Re: Bread the stuff of life
Post by: oldgrunge on June 05, 2017, 10:50
As long as your dough rose after adding the starter, I don't think the length of time the starter stood is really an issue. If your bread was well risen, but had no holes then I think it more likely the air has got knocked out of the dough when you transferred it from the oiled container to th baking tray. Persevere, Christie, it will come. You wouldn't believe how long it took me to get sourdough right!
Title: Re: Bread the stuff of life
Post by: chrissie B on June 05, 2017, 13:42
I will , i wont let it beat me but i was so careful will have another go at the week end , thank you
chrissie b
Title: Re: Bread the stuff of life
Post by: compostqueen on June 29, 2017, 19:55
I came home from a run tonight and had a freshly baked soft white roll with butter on. I left them cooling before setting off

Normally i don't bother much with white but it really hit the spot . It would be good with chips 😃 Oh and goid boiled ham 😋
Title: Re: Bread the stuff of life
Post by: chrissie B on June 29, 2017, 23:25
That just sounds lovley coming in to the smell of a warm buttered bun .
chrissie b
Title: Re: Bread the stuff of life
Post by: mumofstig on June 30, 2017, 00:00
I made a cracking cheese and chilli loaf today, and as I twisted the loaf round itself, it didn't spread in the oven *really happy*
It was really lovely with thick soup for tea.  :)
Title: Re: Bread the stuff of life
Post by: compostqueen on June 30, 2017, 22:44
Oooh yeah  :D. Sounds lush

I used my soft rolls  for pizza bases for tea today. I shall do that again!  :tongue2:
Title: Re: Bread the stuff of life
Post by: chrissie B on July 16, 2017, 18:31
All sounds lovley , been on holiday so not made any for 2 weeks  , doing a diet cutting back on bread but not out that would be too radical.
chrissie b
Title: Re: Bread the stuff of life
Post by: compostqueen on July 18, 2017, 20:10
I love bread so would never cut it out of my life. The variety is amazing isn't it 😋
Title: Re: Bread the stuff of life
Post by: chrissie B on July 18, 2017, 21:06
It is indeed the stuff of life , my daughter is on a diet and it cuts out cake biscuits , tea and coffee ,and bread no wonder shes grumpy .
but your right the variety of bread is amazing , sweet and savoury and its baking tomorrow we are on diet till end of august for a wedding cos ive got the dress and dont want any lumpy bits .
chrissie b
Title: Re: Bread the stuff of life
Post by: compostqueen on July 23, 2017, 12:12
I did Paul H wholemeal t'other day and used much of it for pizza bases. Had the last slice this morning, toasted with lovely butter
Title: Re: Bread the stuff of life
Post by: chrissie B on July 24, 2017, 10:30
I have a woman's  institute  recipe and a greek boat shape whi h i just flatten. Out its abit heavy on the calories but tastes great .
chrissie b
Title: Re: Bread the stuff of life
Post by: mumofstig on July 24, 2017, 14:07
What's the recipe for chrissie, that it is calorific?
Title: Re: Bread the stuff of life
Post by: chrissie B on July 26, 2017, 10:15
Its a greek boat shaped pittza they are lovley but the recipe i have has butter and oil i dont do the boat shape just flat .
chrissie b
Title: Re: Bread the stuff of life
Post by: chrissie B on July 26, 2017, 11:57
Been searching round internet to see if there were any thoughts on expencive bread flour and cheap which i use from lidl  or aldi depending on where i am at the time just was wondering on the forum thoughts , today im using the kingsmill 50/50 which was on offer at asda  .
chrissie b
Title: Re: Bread the stuff of life
Post by: lettice on July 26, 2017, 12:21
I use lidl strong white and strong wholemeal flour all the time and have never had any problems with it.
I also sometimes use Asda and Waitrose Essential own brands of strong bread flours and they work very well.

The worst I tried was Doves, it produced very poor results on a few breads I do often. It was not a batch problem as I complained and they sent me a voucher for more and tried a bit later but produced the same result.
Title: Re: Bread the stuff of life
Post by: snowdrops on July 26, 2017, 13:51
We use a mixture depending on where we are shopping when we need some,Lidl,Aldi,Tesco,Asda, Sainsbury's. Sometimes farmers market. The recent bread making course we did at The Loaf, Andrew the tutor was dismissive of the cheaper shops/brands saying they weren't consistent in their contents,type of wheat,gluten content.
Title: Re: Bread the stuff of life
Post by: chrissie B on July 26, 2017, 14:44
Very interesting , clicking around there is not much opinion between the types i think it basically boils down to what your happy with ,
my half and half is in at the moment carnt  wait .
chrissie b
Title: Re: Bread the stuff of life
Post by: oldgrunge on July 26, 2017, 21:32
I use whatever is the Best Buy at the time. Usually, it's Asda or Allinson's if it's on offer. For more speciality flours, I have to go to our local Waitrose, which is 25 miles away.
Title: Re: Bread the stuff of life
Post by: Blackpool rocket on July 27, 2017, 16:00
I use lidl strong white and strong wholemeal flour all the time and have never had any problems with it.


Another vote here for Lidl flour, half the price of some of the branded flours.
Title: Re: Bread the stuff of life
Post by: chrissie B on July 27, 2017, 18:05
I use the lidl flour did try the asda brand when lidle had none left i was supprised how silky the asda flour was.
chrissie b
Title: Re: Bread the stuff of life
Post by: chrissie B on August 09, 2017, 14:42
Todays batch .
chrissie b
Title: Re: Bread the stuff of life
Post by: compostqueen on September 24, 2017, 09:26
Today's offering. Paul .hollywood wholemeal again. I used fresh gloves and fresh batch of yeast and I thnk the results reflected that. It's lovely 😋
Title: Re: Bread the stuff of life
Post by: mumofstig on September 24, 2017, 13:22
fresh gloves?  ???
Title: Re: Bread the stuff of life
Post by: compostqueen on September 24, 2017, 13:32
Eek!  Flour  :D

Enjoying it now with ham, salad and toms  :tongue2:
Title: Re: Bread the stuff of life
Post by: oldgrunge on September 24, 2017, 19:50
Fresh Gloves???
Title: Re: Bread the stuff of life
Post by: chrissie B on September 28, 2017, 18:49
Looks very nice , i have been visiting the son down in tidmouth and hubbys sisters in widness and had to eat bought bread it was a bit doughy i asked hubby if he would prefer the bought stuff to mine he said no dosent like the bought stuff any more , i was chuffed .
chrissie b
Title: Re: Bread the stuff of life
Post by: compostqueen on October 20, 2017, 22:55
Fresh flour!  It should say 🙂

You can buy some good breads but you can knock some up cheaper at home. I know it's time consuming but I love it 🙂 

Baked some bread today. Wholemeal loaf and some soft white dinner rolls 😋
Title: Re: Bread the stuff of life
Post by: compostqueen on October 25, 2017, 15:37
Today's make was PH white bloomer recipe

Lovely!  Easy to cut too 😋
Title: Re: Bread the stuff of life
Post by: chrissie B on November 07, 2017, 08:28
My breads been abit sad latley not got the fluffyness i stopped putting in the milk so now ive put it back in and all is well , when i bake and it says water they never seem as nice.
chrissie b
Title: Re: Bread the stuff of life
Post by: chrissie B on November 16, 2017, 09:29
Breads back on form ive tryed some canadian very strong flour and it was nice but would be too expencive so im back to the origanal recipe using milk , i freeze my bread not in bulk i do 2 900g tins these madk up 4 small loafs , we love bread but dont eat masses of it so i freeze it and think making with the milk helps it freeze .
chrissie b
Title: Re: Bread the stuff of life
Post by: oldgrunge on November 16, 2017, 10:34
My breads been abit sad latley not got the fluffyness i stopped putting in the milk so now ive put it back in and all is well , when i bake and it says water they never seem as nice.
chrissie b
Probably due to the fat content in the bread, which it gets from milk. Olive oil also has a simile effect. Fat in bread also helps it's keeping qualities, which would explain why  French baguettes go stale very quickly.
Title: Re: Bread the stuff of life
Post by: chrissie B on November 16, 2017, 16:27
I just find when i use water they dont keep as well and are a bit duller in colour milk it lookes whiter and its all good stuff in there .
chrissie b
Title: Re: Bread the stuff of life
Post by: chrissie B on December 06, 2017, 23:39
Today did usual bread and 12 baps recipe is paul holiwoods dads floured baps as seen on tv in his new programme,  they are soft ones and very nice but a little to much sugar for mr will drop it down next time .
chrissie b
Title: Re: Bread the stuff of life
Post by: mumofstig on December 07, 2017, 08:27
I've been chasing unicorns again - I tried out 2 new Panettone recipes this week, one got burnt and went in the bin, the other one was really nice  :) I think the main difference to/improvement on past year's efforts was the use of Paneangeli Vanillina, proper Italian Vanilla powder, which adds that wonderful smell when you slice into the bread *drool* as well as the flavour of course.

The candied fruit I was waiting for was delivered yesterday, so I think I'm set for the real thing in a couple of weeks.
Title: Re: Bread the stuff of life
Post by: rowlandwells on December 07, 2017, 09:39
home made bread can't beat it unfortunately because of other commitments or to put it  another way we have been busy  building and decorating its one of those things where bread making has been put on hold

but hopefully the wife will be back to bread making shortly  a few years ago we used to buy our bread from a local bakery we bought what we call a cottage loaf the bread was baked in a coal oven with good strong flour and I can see us now slicing the bread spreading proper butter on it and home made jam lovely grub

when we where hay making or harvesting the farmers wife used to bring us a large can of tea and jam sandwiches god I can taste them now lovely home made bread there used to be several village bakeries that have sadly all gone now I know you can get the in store bakery that make there own bread but its not like that old village baked bread I can remember

 I have to say I'm missing my home made bread especially after reading this topic I'm going to have a word with the wife now about making some  home made bread  :D
Title: Re: Bread the stuff of life
Post by: oldgrunge on December 07, 2017, 10:09
Don't wait for your wife! Get in there and make some it's easy. I've been baking for about 20years and still get a kick out of a newly baked loaf.
Got oatmeal loaf, cinnamon swirls, and rustic Italian bread on the go at mo.
Title: Re: Bread the stuff of life
Post by: rowlandwells on December 07, 2017, 17:57
if only I had the time oldgrunge I  bought her a new mixer to make the bread dough  :D when I'm finished the list of garden building and decorating it will be spring and time to start in the greenhouses and allotment

and I thought retirement meant baking bread and  putting your feet up who ever said that  :D
Title: Re: Bread the stuff of life
Post by: oldgrunge on December 07, 2017, 18:41
Having retired ( Officially ) 2 weeks ago, have found it's true when people say " Don't know where I found time to work!".
So you do have my sympathy, rowlandwells.
Title: Re: Bread the stuff of life
Post by: chrissie B on December 08, 2017, 15:24
Jam sandwiches wonderful ,
i just love the bread smell in the house im just listing all the things i would love to make for Christmas but it gets a bit disheartening
when every one seems to be on a diet .
hope you get the bread baking soon.
chrissie b
Title: Re: Bread the stuff of life
Post by: rowlandwells on December 08, 2017, 18:13
I forgot  to mention home made bread cut thick [doorsteps ]  with a nice piece of home cured bacon let the fat soak into the bread "heaven"
Title: Re: Bread the stuff of life
Post by: snowdrops on December 08, 2017, 19:36
I've been chasing unicorns again - I tried out 2 new Panettone recipes this week, one got burnt and went in the bin, the other one was really nice  :) I think the main difference to/improvement on past year's efforts was the use of Paneangeli Vanillina, proper Italian Vanilla powder, which adds that wonderful smell when you slice into the bread *drool* as well as the flavour of course.

The candied fruit I was waiting for was delivered yesterday, so I think I'm set for the real thing in a couple of weeks.

Sounds wonderful I eagerly await photos, itís not s9mething Iíve attempted, too dangerous methinks, I like the bought ones so if I mastered making it goodness knows I wouldnít be able to leave it alone 😂
Title: Re: Bread the stuff of life
Post by: New shoot on December 09, 2017, 09:03
too dangerous methinks, I like the bought ones so if I mastered making it goodness knows I wouldnít be able to leave it alone 😂

Oh I agree.  Just reading about cutting into it and smelling that vanilla powder got me interested. OH isn't a fan, so I know who would end up eating the lot  :blush:

Virtual sharing would be good though  :D
Title: Re: Bread the stuff of life
Post by: chrissie B on December 19, 2017, 18:39
Made stollen bites today had to leave for an appointment before they came out hubby looking after it and i let him put the butter and icing sugar on it he did good but didnt put all the butter on it .
chrissie b
Title: Re: Bread the stuff of life
Post by: compostqueen on January 22, 2018, 14:50
Got an oat loaf on the go at the minute.  It was a hastily thought out idea but I got some of the ingredients lined up and into the bowl when I found I had no flippin bread flour!  What a dope!  So, needs must, and i chucked in Tesco cheapo plain flour and hoped for the best.

This loaf has no fat or sugar but uses a  grated eating apple.  I made it by hand and let it prove. By the time I went to bed it was doing nothing so,I thought I would put it in the fridge and let it do its thing.  I Forgot! I left it out all night but this morning I found it had risen beautifully

Got it out and punched it gently down, firmed into a round and into the banetton- or Pyrex in my case 😁
Went running, came back and it was looking good. Into oven. The smell of apple at this point was lovely.
Anyway, here it is. Ta da!   

It has to cool, taste test later. Looks better than I imagined after the neglect heaped on it, and the fact itís just plain flour.

I will report back. Over and out 👍

 
Title: Re: Bread the stuff of life
Post by: snowdrops on January 22, 2018, 18:54
Looks great CQ
Title: Re: Bread the stuff of life
Post by: compostqueen on January 22, 2018, 21:18
Crispy crusty,  moist, sliced easily. I had a slice with peanut butter on after running 😋.  OH had a slab with butter on and gave it the thumbs up.  Had some with my chicken stew

Title: Re: Bread the stuff of life
Post by: mumofstig on January 22, 2018, 21:31
Can we have the recipe please  :D
Title: Re: Bread the stuff of life
Post by: compostqueen on January 24, 2018, 13:51
I had two slices the day after with a banana and it was good  I think it will make  good toast
I have a recipe off the same blog but with 100% oats which I am going to try
 
Itís here

 https://www.thebreadshebakes.com/2016/06/best-oat-bread-recipes/

I used porridge as I had no groats 😁 
Title: Re: Bread the stuff of life
Post by: mumofstig on January 24, 2018, 16:04
Thank you!
Title: Re: Bread the stuff of life
Post by: compostqueen on January 25, 2018, 22:55
Ate the last of it today with peanut butter and banana.  It was still good! 
Title: Re: Bread the stuff of life
Post by: compostqueen on January 30, 2018, 23:39
Made a 100% oat loaf yesters.  With walnuts, egg, bicarb as leaven, big tub of yogurt   Not really a bread
. No kneading, just bung in tin and bake til it reached 94 degrees

It had to be left til the following day.  Itís not my fave but itís filling 😁. Had some with stew and it was ok
Nice and moist.  It had no salt at all but it could have done with a bit I think

Title: Re: Bread the stuff of life
Post by: mumofstig on January 31, 2018, 06:47
It does look a tad heavy, almost cake if you had added some sugar to it  :)
Title: Re: Bread the stuff of life
Post by: oldgrunge on January 31, 2018, 19:36
Oat meal contains very little gluten, which means it won't rise very well even with yeast. What you made appears to be a sort of soda bread, the bicarbonate would react with the yoghurt to make it rise. To make it lighter, either substitute some of the oatmeal with bread flour, and replace the bicarbonate with yeast. Or use the same ingredients, but substitute some of the oatmeal with plain flour.
Title: Re: Bread the stuff of life
Post by: compostqueen on January 31, 2018, 21:50
I deliberately made it from 100% oats - no flour and no yeast   Itís an oats and walnut loaf

I toasted some breakfast with peanut butter and banana.  It was very good and filling.  It sustained me well on my dog walk.

My husband likes it ! 😃
Title: Re: Bread the stuff of life
Post by: chrissie B on February 01, 2018, 14:37
My local lidl ran out of bread flour last week bouht a big allinson , it was back in this week , we went one day anda woman had loads of bagx in her trolly i had to leap i n to get a bag before she took the last one , she said it was for her daughter whoohad a tea shop and baked all her own bread and buns .
chrissie b
Title: Re: Bread the stuff of life
Post by: compostqueen on February 07, 2018, 12:12
Iíd have followed her 😃😎. Sounds a great place😋
Title: Re: Bread the stuff of life
Post by: compostqueen on February 07, 2018, 12:19
My first dark rye loaf!  Itís a bit weird this flour as it doesnít rise much and you donít knead it.  So, now blowsy, comfort pillow bread 😁. Most of the flippin seeds fell of the top but never mind.   you have to wrap it in a tea towel while it cools

Anyway first slice, chewy but OMG how tasty ! 👍😋  This is deffo slow bread but I donít mind that. Canít wait for lunch 🥗
Title: Re: Bread the stuff of life
Post by: chrissie B on February 15, 2018, 18:13
I use rye myself but with white flour so its a bit texture i also line my tins with oil and the rye flour to give me a crunchy outside .

i make my bread usually in a mixer but to day i did it by hand and it was so much better so fluffy .
chrissie b
Title: Re: Bread the stuff of life
Post by: compostqueen on February 18, 2018, 23:14
I forgot about the flour to line, and my old tin is sticking a bit. I think itís time for a new one 🙂

I made the oat bread recipe off here today.  I started it yesterday tea time but it failed to rise so I,left it overnight and this morning it seemed a dead loss. I was busy so it got left all day.  It started to bubble about fourish 🙄 it was fresh flours too   Left it another two hours on the second prove, and it still looked quite flat
Fortunately it rose in the tin.  Because it was so slow the flavour was excellent.  Itís flippin yummy 😋😋😋
Title: Re: Bread the stuff of life
Post by: chrissie B on February 21, 2018, 23:17
Wednsday is my usual bread day and weekend as well but we went to a funeral today and did my bread when i got home should have left it till the next day bread just wouldnt pull together normally the radios on and i sing happy thoughts happy bread .
chrissie b
Title: Re: Bread the stuff of life
Post by: compostqueen on February 24, 2018, 15:10
I am leaving my bread more and more to its own thing and enjoying the Improved flavour after a slow rise

I did paul Hollywood wholemeal yesterday which tastes great.  Itís all gone! 😳

Baked this Paul Hollywood white loaf  today,  starting it yesterday.  Going running now itís out of the oven
Lovely to come home to with some black currant jam 😋
Title: Re: Bread the stuff of life
Post by: snowdrops on February 24, 2018, 16:10
That looks lovely CQ, & I can just imagine it with that black currant jam. Is the PH wholemeal from his book? Iíve yet to find a good wholemeal recipe that works time after time
Title: Re: Bread the stuff of life
Post by: oldgrunge on February 24, 2018, 19:57
Don't know if this is allowed, but best wholemeal flour I've found, is Tesco's.
Title: Re: Bread the stuff of life
Post by: chrissie B on February 25, 2018, 22:14
That looks lovly can almost smell it was it an ordinary  loaf noy a sour dough .
chrissie b
Title: Re: Bread the stuff of life
Post by: snowdrops on February 26, 2018, 17:38
Ok, gave the Paul Hollywood wholemeal recipe a try except I had no wholemeal flour 🙄 but I did have a bag of Mathews Cotswold crunch so I substituted that & still added 100g of white bread flour as per recipe. Took along time to prove but Iím ok with that,itís ready for tomorrow now as itís just come out of the oven. Iím sure the picture will be upside down but seeing as itís a round loaf you probably canít tell 😂
Title: Re: Bread the stuff of life
Post by: New shoot on February 26, 2018, 20:49
Iím sure the picture will be upside down but seeing as itís a round loaf you probably canít tell 😂

If you are using an iPad or iPhone, that may be why some of your pictures are ending up the wrong way round.  My phone does it, even when they look the right way up when viewed on the phone.  The only way I have found works it is to rotate the picture right round all 4 ways before loading it on here.  That way it seems to stay the way up you want it.

The bread looks lovely btw  :)
Title: Re: Bread the stuff of life
Post by: snowdrops on February 26, 2018, 21:07
Iím sure the picture will be upside down but seeing as itís a round loaf you probably canít tell 😂

If you are using an iPad or iPhone, that may be why some of your pictures are ending up the wrong way round.  My phone does it, even when they look the right way up when viewed on the phone.  The only way I have found works it is to rotate the picture right round all 4 ways before loading it on here.  That way it seems to stay the way up you want it.

The bread looks lovely btw  :)
Yes I do use my iPad,actually that photo is the right way up, although the other photos I posted yesterday on the harvest thread were upside down.
Title: Re: Bread the stuff of life
Post by: snowdrops on February 27, 2018, 09:08
Just eating a slice of it toasted, & very good it is, here’s a photo of it cut


Funny how this picture is upside down but the other wasn’t!
Title: Re: Bread the stuff of life
Post by: mumofstig on February 27, 2018, 09:21
It looks lovely, no matter which way up it is  :D
Title: Re: Bread the stuff of life
Post by: snowdrops on February 27, 2018, 13:52
It looks lovely, no matter which way up it is  :D
Lol, thank you. I donít often make any as hubby makes most of it. Hereís his offering for today
Title: Re: Bread the stuff of life
Post by: chrissie B on February 28, 2018, 07:37
Is that  the paul holliwood recipe looks lovley , i agree looks fab eny way up.
chrissie b
Title: Re: Bread the stuff of life
Post by: snowdrops on February 28, 2018, 09:11
The Brown was the Paul Hollywood,but Iím not sure about the white,2nd picture, heís been making it so long, heís adapted it to suit us.
Title: Re: Bread the stuff of life
Post by: chrissie B on March 01, 2018, 11:54
I use his recipes at the moment im doing his dads buns they are lovley i dont put as much sugar in as they were a bit sweet for me and ive got some loafs on the go , i will be doing teacakes and maybe a fruit loaf of baggettes  tomorrow .
chrissie b
Title: Re: Bread the stuff of life
Post by: chrissie B on March 02, 2018, 15:45
Todays offering is 8 teacakes and 2 red pesto baggettes,  yesterday i did 4 small loaves  and 12 buns
chrissie b
Title: Re: Bread the stuff of life
Post by: oldgrunge on March 02, 2018, 19:37
Look lovely Christie. Tomorrow I'm making a wholemeal loaf, and some flatbreads. Not done flatbread before - we'll see!
Title: Re: Bread the stuff of life
Post by: DanielCoffey on March 31, 2018, 13:21
Here is today's loaf... 1/3 Organic Light Malthouse, 2/3 Organic White. It is a typical 500g loaf with fresh yeast, salt and a tablespoon of oil to make it last a day longer.

This one will be enjoyed with some home-made Hummus today, some Isle of Mull cheddar tomorrow and any leftovers with whichever of my jams are out of the cupboard... looks like Damson actually.
Title: Re: Bread the stuff of life
Post by: oldgrunge on March 31, 2018, 17:38
Sounds good!
Title: Re: Bread the stuff of life
Post by: chrissie B on April 21, 2018, 17:00
Ah the simple things in life are just the best , after watching master chef which i love and seeing the fussy things cooked on the program realy it just boils down to a hunk of bread cheese and im a happy bunny , bread looks good by the way .
chrissie b
Title: Re: Bread the stuff of life
Post by: sunshineband on April 21, 2018, 17:42
I'm going to give rhubarb and ginger soda bread a go... seen a recipe by Jack Munroe (Cooking on a Bootstrap) that looks good. I'll let you know!
Title: Re: Bread the stuff of life
Post by: chrissie B on May 08, 2018, 08:10
Sounds nice , ive got some pecans to use up so thouht pecan and sultana so will do that later .
chrissie b
Title: Re: Bread the stuff of life
Post by: Blackpool rocket on June 02, 2018, 09:42
G'day all,

Anyone tried Fatayer dough? Looks really tasty, I'm off to buy some lamb mince & fetta.
Fatayer Dough (Cajiin Fataa?ir) P‚te ŗ Fatayer ????? ????? | Xawaash.com (http://xawaash.com/?p=8737#sthash.4y8aZvv5.dpbs)
Title: Re: Bread the stuff of life
Post by: mumofstig on June 02, 2018, 10:04
The only difference seems to be that it is a milk bread... and what you do with it.
They sound very tasty, so good luck  :)
Title: Re: Bread the stuff of life
Post by: chrissie B on June 02, 2018, 23:28
Pics please we like pictures .
i made some english muffins with cheese they were nice .
nothing exciting planned bread wise for the moment as my head is full of wedding cake .
chrissie b
Title: Re: Bread the stuff of life
Post by: chrissie B on June 21, 2018, 16:04
Got my new long tin from ikea its ment for cake but made 3 small mini loafs  and i didnt have to pop back in to brown the bottom  also garlic french stick and another with cheese and a half and half regular loaf .
chrissie b
Title: Re: Bread the stuff of life
Post by: chrissie B on July 22, 2018, 11:11
Well its another o m g  im afraid , ive been doing quite well with the paul holliwood bloomer hubby loves it so im doing it insted of my usual except for sat this week when i forgot to put the salt in my loaf , last night thought i would have a cuppa slice of bread and peanut butter sat down and thouht i had lost my sence of taste it was awful so making another this morning , but what shall i do with my saltless loaf 
maybe a bread pudding  ideas please or its out for the birds .
chrissie b
Title: Re: Bread the stuff of life
Post by: oldgrunge on July 22, 2018, 15:52
Tuscan bread has very little salt, because it's eaten with salty foods like olives and anchovies. Could try that. 😄
Title: Re: Bread the stuff of life
Post by: mumofstig on July 22, 2018, 19:25
Whizz it up for breadcrumbs for coating those courgette fritters that we'll all have soon  ::)
Title: Re: Bread the stuff of life
Post by: chrissie B on July 22, 2018, 20:15
Bread crumbs add salt to them  good idea thanks , replacement loaf was ok although it over proved a little with the heat its ok though .
chrissie b
Title: Re: Bread the stuff of life
Post by: chrissie B on September 18, 2018, 09:29
the bread crumbs were good i put some parmesan cheese in there and pepper they were tasty.
ive just made some beer bread it was lovley , made with wholemeal flour loved it i will have to get more beer , it was just a sad tin in the fridge no one wanted .
chrissie b
Title: Re: Bread the stuff of life
Post by: chrissie B on September 21, 2018, 19:09
 :D going to try a ciabatta  tonight  making the batter part before bed time and finishing it off in the morning fingers crossed it can get messy , i want to master this bread as we love the ciabatta rolls from asda and want to make my own .
chrissie b
Title: Re: Bread the stuff of life
Post by: chrissie B on September 26, 2018, 08:47
ciabatta was little flatter than i wanted but i put it down to proving in a too big box but ive found the correct size so will have another go after the hols .
chrissie b
Title: Re: Bread the stuff of life
Post by: chrissie B on September 26, 2018, 08:54
has any one tryed allinsons seed, grain wholemmeal flour its fab and had seeds allway to the end of bag well worth the price .
chrissie b