Breadmaking - recipes, hints, tips, questions

u751904

I think I have just answered my own question found this interesting page here in case anyone is interested. http://www.realcakes.co.uk/bread1.htm

v8monkeyboy

Hi,

I've got the Elizabeth David 'English Bread and Yeast Cookery' which I think is the one you mean.

There are loads and loads of recipes in there, so if you want a specific recipe, let me know and I'll see.

I often proe my bread overnight in the fridge, typically using 5g of fresh yeast. The recipe I use for this is:

500g flour (usually 50% white, 50% wholemeal/granary)
280ml warm water - blood temp
5 g fresh yeast
2 tsp salt
1/2 tsp sugar
a good glug of olive oil

Mix your flours and add in the sugar and salt and olive oil.
Dissolve the yeast into the water (water should be warm, not hot), then add to the other ingredients. Knead for about 10 minutes until the dough is elastic.

Place in a floured or oiled bowl, cover and put in fridge overnight.

Next day, knock it down and put into your tin, or free shape to suit. Let it prove again to double size (this can take a while as the dough has to warm up).

Bake for 30 mins at 180 degrees C

HTH,

Tracy xx

u751904

Tracy thanks for that. I am going to try your recipie and fridge method. I have bought this book by this french baker dough by richard bertinet - very nice man. Book even comes with a dvd. I've learnt everything I know from his books. Sounds a bit strange but he kneads the dough differently than the way most people do in this country. His dough is a bit wetter and he adds no flour on the table top at all. He says which sounds logical that you are adding extra grams to the mix this way. I think it is sometimes called the stretch and fold method. I've found this video on you tube. http://www.youtube.com/watch?v=xl2QI-z1qRg

The other think you can do is to put a small amount of olive oil / oil smeared on the work surface. I never do have to say. You start off thinking this won't work but it does. The other thing I have learned is that you don't have to go through this process of dissolving the yeast. Just rub it into the flour like butter.

This is the recipie I use (again from richards book)

10g yeast (fresh if possible) - if I don't have fresh I use a 7g instant packet
500g strong bread flour
10g salt
350g water blood warm. I actually weigh the water. 350g is the same as 350 ml. easier.

go through the same process you describe except just rub yeast directly into flour. Today when I baked my bread I preheated my cast iron casserole dish and used that with the lid as a tin. This worked really well in terms of crisp the crust. I get a better crust when I use this. I'll try the fridge method next. ta...

u751904

should have said I am going to use the 5g of yeast you suggest as it shold require less than my usual 10 g

donny-gal

I have made a batch of dough in my BM, and now kneeded it and made it into rolls. Do I leave it overnight before I cook them, they are sat in the kitchen with a tea towel over to rise again, or shall I cook them in a couple of hours?

What do you think? DG

kymbogs

I'd put the oven on now.

LJM

i personally would cook them now then you wont have to worry about doing it in the morning they will last fine

Michtaylor09

If you don't want to cook them tonight, stick them in the fridge.

You'll need to take them out of the fridge in the morning about an hour before you want to bake them.

I regularly do this on a Saturday night so that we have fresh bread rolls on Sunday morning.

zippychick

ive merged this with breadmaking quick questions
Zip

ally18

Please could someone tell me how to get the dough out of the BM??????

It sticks all over the place and I leave more in the pan than I do getting it out!

I want to make hm pizzas so thought doing the dough in the bm would be easier but its not!!!!

Thanks