As The Workhouse Approaches....How To Do Everything To Avoid It, the Old Style Way

mamaninie

thanks for the allinson suggestion - I'll take a look

my hand made loaf seems better - texture more bready, but still not perfect. But I couldn't get the bl**dy thing out of the tin:mad::mad::mad: My kitchen is now covered in crumbs and I've completely disintegrated the bloomin thing to extract it. The non-stick lining is now fused to the bread.

This is why I needed to get the breadmaker to work for me - there is no way I'm going through this palaver every other day.

freudianslip

dollydaydream07 wrote: »

oh and someone has pinched our bl**dy wheelie bin so need to phone the council up and get us a new one

from April this year our council charge us to have our wheelie bin replaced, you're lucky getting yours for free. £25 it costs us if ours blows away or is swiped

Had major problems with my bread.

I put it in the BM for the dough and first rise. Knocked it back, put it in tin and then on windowsill for second rise with a damp t-towel ontop. The tea towel has stuck and now my dough has sunken and looks like crinky baggy skin going in oven now. fingers crossed

freudianslip

westlothianlass wrote: »

Mamaninie it may be worth looking at the Allinson flour website i got a free booklet from them a while back that had pretty good recipes that would be a good addition to your river cottage book hth
x

I'e been using http://www.bakingmad.com/ seems ok.

mamaninie

couldn't be worse than mine

[Deleted User]

freudian, if that happens again then take it out and re-knead with a bit of flour and oli on your hands, I use a big, cheap mixing bowl over the top or I dust with flour and use clingfilm very lightly. It has over risen if it flops like that when touched

mama do your last kneading with oil on your hands. It shouldn`t stick to the tin

redlady_1

freudianslip wrote: »

from April this year our council charge us to have our wheelie bin replaced, you're lucky getting yours for free. £25 it costs us if ours blows away or is swiped

Had major problems with my bread.

I put it in the BM for the dough and first rise. Knocked it back, put it in tin and then on windowsill for second rise with a damp t-towel ontop. The tea towel has stuck and now my dough has sunken and looks like crinky baggy skin going in oven now. fingers crossed

Can beat you there. I am looking at £40 to replace mine. Needless to say it is on its last legs and will remain in that condition until I have to replace it.

oldtractor

Freudianslip, I baked a heavy overrisen-so-it-flopped loaf yesterday. Si when it cooled I made a bread and butter pudding with it. Had it with custard yesterday and today,its all gone now....................was rarther delicious.

freudianslip

kittie wrote: »

freudian, if that happens again then take it out and re-knead with a bit of flour and oli on your hands, I use a big, cheap mixing bowl over the top or I dust with flour and use clingfilm very lightly. It has over risen if it flops like that when touched

mama do your last kneading with oil on your hands. It shouldn`t stick to the tin

oldtractor wrote: »

Freudianslip, I baked a heavy overrisen-so-it-flopped loaf yesterday. Si when it cooled I made a bread and butter pudding with it. Had it with custard yesterday and today,its all gone now....................was rarther delicious.

Does over risen mean it's been in the warm for too long?

redlady_1 wrote: »

Can beat you there. I am looking at £40 to replace mine. Needless to say it is on its last legs and will remain in that condition until I have to replace it.

£40 :eek: our council will repair free of charge though, what those 'repairs' include I do not know. (We should have a rolling eye smiley on MSE)

Charis

r.a.i.n.b.o.w wrote: »

Saw on the news (again) that the price of food has gone up 5%...where the heck do they get these figures from? I know I've said it before, but tea bags 27p up to 30p - that's 9%. Noodles 10p up to 12p - that's 20%. Raisins 64p up to 99p - that's 60% approx. Baked beans & sausages 29p up to 54p - that's 90% approx.

What does the 5% relate to??

Caviar and truffles.

oldtractor

over risen means its been left too long rising,it rises like a fluffy cloud,gets too big and then the protein strands break [think blowing a balloon up until it bursts],so when you cook it it cant rise much at all,you end up with a heavy brick-like loaf.