Breadmaking - recipes, hints, tips, questions

Grouchy

Grouchy wrote: »

Favourite recipe for classic white bloomer so far is in fact one of the simplest.

500g strong white flour
2 tsp salt (I use coarse sea salt, v tasty)
2 tsp quick yeast
320 ml cold water (cold if proving overnight, the usual warm water if doing in a morning)
1 tbsp olive oil

After a bit more experimentation, I'm revising this slightly. 1 1/2 tsp salt and replacing the oilive oil with 1 tbsp of good sunflower oil.

Think the lighter sunflower oil gives a less oily tasting loaf and doesn't colour the crumb like the olive oil.

And thanks bitemebankers for the oil free comment, will try that.

Cheers.

Jaffa_cake

Grouchy wrote: »

After a bit more experimentation, I'm revising this slightly. 1 1/2 tsp salt and replacing the oilive oil with 1 tbsp of good sunflower oil.

Think the lighter sunflower oil gives a less oily tasting loaf and doesn't colour the crumb like the olive oil.

And thanks bitemebankers for the oil free comment, will try that.

Cheers.

.
Sounds a good recipe

Can you tell me about how long you leave it to rise, before you knowk it back please.
Also, what oven temperature to you use, and for how long?
Assuming it would be baked in a traditional electric oven

Thanks.

JC

sonastin

I've been inspired to try baking by hand by the first Paul Hollywood bread programme. I've had a number of attempts at the bloomer and it is mostly turning out OK. The one thing I'm struggling with is to get it to give the "hollow" sound on the bottom - but I'm great at getting it to be really black and/or a thick crust on top. I've tried:
- turning it down from the high temp earlier so it doesn't blacken and doing the full cooking time just with longer at the lower temp
- turning it down even further and cooking for longer
- not turning it down so much
- heating the baking sheet while I'm pre-heating the oven

I'd like to get an oven thermometer to check the temp my oven is cooking at but in the meantime, any suggestions on how I can get the bottom to cook properly without burning the top or making the crust so thick that I can barely cut through it?

Popperwell

I've been inspired but being single and avoiding using the oven(electric)so often it is still easier to buy even from an instore bakery. We have a slightly posh baker on town now(Couplands)

TBH they've taken over from another that folded(Peters)and have a chain across most of County Durham.

I fancy baking a bloomer loaf or the sourdough loaf idea if I do try and if I could time it when I have the oven on for something else.

Grouchy

Jaffa_cake wrote: »

.
Sounds a good recipe

Can you tell me about how long you leave it to rise, before you knowk it back please.
Also, what oven temperature to you use, and for how long?
Assuming it would be baked in a traditional electric oven

Thanks.

JC

Hello,

If I'm doing a do-it-in-a-morning bread which I usually do (so using warm water) after mixing etc I leave it to rise for about 2 hours (I find the longer for the first proving the better tasting and lighter the bread, if you end up with a yeasty taste to your bread this is because it hasn't proved long enough).

My kitchen is a bit chilly at the mo, so I boil a kettle (I have a Kenwood with a flat top that remains warmish after boiling) turn it off and then sit the bread in the lightly oiled big bowl with cling film over the top to prove on that - works well for me. Once proved it is almost 3 times the size it was after the mixing stage. You can tell when it is properly proved by lightly touching the top, it feels like a spongey balloon that you could easily burst with your finger (rather than dough-like), I learned this bit from the Hollywood bloomer recipe on the first episode he did.

Once knocked back and final light kneading, place on lightly oiled non-stick baking tray in the shape you want. Let it rise again for approx 30-60 minutes (this varies a lot and all depends on temp of your kitchen I think), but again I put this on the kettle as noted above and drape the cling film over it to stop it drying out. Once risen again iit should look about 2/3rds the size of the final loaf, as it will also rise in the oven.

Once properly risen, put into oven at Gas Mark 6 (200deg c) on a middle rack for about 25-30 minutes (ovens vary to you will have to experiment yourself I think). Check after 20ish minutes, use a plastic/wood spatula to free it from the tray if necessary and tip it up slightly and tap with a knife to ensure it has the 'hollow' sound put back in the oven for a little longer if necessary - I usually take it from the oven before the true hollow sound as I find the bread is moister and chewier which I prefer. I often split the dough to make two smaller loaves, in which case it takes less time to bake.

Sorry for long explanation, but that is how I've found it works best for me. Others will probably chip in with their own expriences.

Hope that helps. Good luck.

Grouchy

sonastin wrote: »

I've been inspired to try baking by hand by the first Paul Hollywood bread programme. I've had a number of attempts at the bloomer and it is mostly turning out OK. The one thing I'm struggling with is to get it to give the "hollow" sound on the bottom - but I'm great at getting it to be really black and/or a thick crust on top. I've tried:
- turning it down from the high temp earlier so it doesn't blacken and doing the full cooking time just with longer at the lower temp
- turning it down even further and cooking for longer
- not turning it down so much
- heating the baking sheet while I'm pre-heating the oven

I'd like to get an oven thermometer to check the temp my oven is cooking at but in the meantime, any suggestions on how I can get the bottom to cook properly without burning the top or making the crust so thick that I can barely cut through it?

Umm, not exactly sure but a guess or two.

1. Checking for the hollow sound I found at the beginning was a bit misleading. For me, checking that the bottom looks cooked and lightly browned is a better guide. Also 'flicking' your finger against the side of the loaf is a better guide for the 'hollow' sound. One or two of my early experiments were a little over browned as I got obsessed with the hollow ring at the bottom - I think as long as it is not dull sounding if you know what I mean.

2. The thick and dark crust. I've never experienced this (though had a few early ones that were just too crunchy) but wondering if it might be not proved enough so the dough is a bit heavy to begin with? Or is it you are trying to hard to get the hollow sound on the bottom? Have you tried a loaf when it looks nicely browned etc without necessarily taking much notice of the hollowness check?

Let us know how you get on.

Grouchy

Popperwell wrote: »

I've been inspired but being single and avoiding using the oven(electric)so often it is still easier to buy even from an instore bakery. We have a slightly posh baker on town now(Couplands)

TBH they've taken over from another that folded(Peters)and have a chain across most of County Durham.

I fancy baking a bloomer loaf or the sourdough loaf idea if I do try and if I could time it when I have the oven on for something else.

Hello Popperwell, well I would recommend having a go and taste the difference as they say. As you are single, I wonder if doing a 500g dough and splitting it in half and baking two small loaves would do you? I often do that and generally slice and freeze what is not used on the day of baking. Also it is cheaper I think than store bought (especially if you are buying like for like, for instance a good quality bloomer). I haven't properly costed things out, but I think 40 p for a big bloomer, so 20p per small loaf, plus any gas/electric usage. I've never baked bread while baking other things so hope you have a go and let us know how things work out.

Cheers

Popperwell

Grouchy I think it is the fact it is something to do and diverts your mind and you do feel a sense of achievement. Must get the kitchen tidy again...space is a problem due to all my gadgets...may have to knead and make it in anthor room perhaps on a tray...

It may work in a combi microwave(and being smaller use less energy)or perhaps one of those mini ovens...I have heard of bread being baked in a halogen oven...another option...

melm0

Hi guys!

I read this entire thread over the weekend and have ordered myself a bread maker after being inspired by all the amazing bread ideas you all have. I bought some Allinson Dried Active Yeast in a little yellow can, however I have just noticed it says "Not recommended for use in bread makers" on the side. Has anyone ignored this and just used it anyway? I mean, yeast is yeast, right??

Thanks in advance

madmary_2

Ah good! The breadmaking thread. I have been trying for ages to make HM bread without a breadmaker (I have one but I really want to just make bread by "hand"). I can get a decent crust but the crust cooks before the insides. I have followed Paul Hollywood's recipe for a bloomer to the letter and watched him on the video, but I just can't make the bread come out right. This weekend it was OK but a bit dense, my best yet. I have lowered the temp in the oven but any lower and I would have to breath on the bread to make it cook.

Any tips?

Mary