Baking Tips?

WhenIGrowUp...

Hi Everyone,

I was wondering if some of the seasoned bakers here could give me a few hints. I've attempted to make Rackel Allens white soda bread twice now. I've followed the instructions to the letter (turned the oven down by about 20 degrees as mine is fan assisted) and both times it has come out like a rock. It's edible and tasty fresh from the oven but there's no way I could serve it up to guests!!

What am I doing wrong? I love Irish Soda and it's so MSE to make your own!

Here's the recipe I've been following:

White Soda Bread
An Irish favourite, which we bake every day at Ballymaloe cookery school, and which is very quick and simple for you to make at home. This is the basic recipe but there are so many sweet and savoury variations that you can try - chocolate, raisins, cinnamon, cubes of crispy bacon, cheese, herbs . . . the possibilities are endless. The deep cross in the loaf is supposed to let out the fairies - so that the bread won't be jinxed by evil spirits! In reality, of course, it's just to allow the heat to penetrate the loaf as it's cooking.

Makes 1 Loaf

Ingredients
450g (1lb) plain flour
1 level tsp caster sugar
1 level tsp bicarbonate of soda
1 tsp salt
350-425ml (12-15fl oz) buttermilk or sour milk


Method
1. Preheat the oven to 230°C (425°F), Gas mark 8.


2. Sift the dry ingredients into a large bowl and make a well in the centre. Pour in most of the buttermilk (leaving about 60ml/2fl oz in the measuring jug). Using one hand with your fingers outstretched like a claw, bring the flour and liquid together, adding more buttermilk if necessary. Do not knead the mixture or it will become heavy. The dough should be fairly soft, but not too wet and sticky.


3. When it comes together, turn onto a floured work surface and bring together a little more. Pat the dough into a round about 4cm (1½in) deep and cut a deep cross in it.


4. Place on a baking tray and bake in the preheated oven for 15 minutes, then turn down the heat to 200°C (400°F), Gas mark 6 and cook for 30 minutes more. When cooked, the loaf will sound slightly hollow when tapped on the base and be golden in colour. I often turn it upside down for the last 5 minutes of cooking. Allow to cool on a wire rack.

Callie22

Soda bread can go really hard when you bake it. You could try wrapping it in a clean tea-towel as it cools, that should soften the crust up a bit.

WhenIGrowUp...

Thanks Callie - I actualy tried that but it was still hard. Might try lowering the temperature a little. I'm not sure what I'm doing wrong, I've seen lots of reviews where people have said it's worked well!

rachbc

Is your soda fresh? Bicarb can to off and therefore not rise which coudl make your bread heavy and hard?

rosie383

I can't wait to get the answer to this one as mine is always too hard too. I usually bake it on a heavy frying pan on the stove rather than in the oven, as soda farls rather than a loaf, and these are always nice and soft.