Big bread-making boo-boo... is it salvagable?

Natti_A

So I've got a day off, and planned to make a home made-loaf for myself and a friend to have with stew for early dinner tonight.

The stew's bubbling away in the slow cooker, and the bread is prooving in the bowl. But to my shock horror, I've just looked at the kilner jar with the flour in and realised I've used the bloomin plain flour instead of the bread flour!!:eek:

Frankly is it a chucker, or can I salvage it?!




*I had a quick look online and see that that protein content is the issue between the 2 flour types, but couldnt find whether this is worth continuing with or should I bin it and pop to the bakers*

richardw

Perhaps wait and see if you end up with an Ok dough for baking.

Will it be ok if it is not as light as usual?

santer_2

" Regular plain flour can be used for bread, but the loaf will not rise as well, the crust will be hard and the texture more crumbly than one made with strong flour. ... "

http://www.bbc.co.uk/food/bread

http://www.fabflour.co.uk/

https://forums.moneysavingexpert.com/discussion/comment/42313648#Comment_42313648

JayJay14

I often use plain flour for bread - it makes nice soft rolls, never had any problems getting it to rise.

It'll have a different texture but should be ok.

FairyPrincessk

This won't really be a big deal at all. The dough may be slightly denser than you are used to, as plain flour has less gluten in it, you can compensate in a couple of ways-longer rise time, double the yeast, and it may knead slightly differently than you are used to. TBH, I make bread with plain flour all the time--it isn't quite as nice but still edible. Slap some butter on it while its warm and no one will notice.

Natti_A

Thanks guys.

I'm going to knock it back, let it rise again and split it into rolls. We'll see what comes out of the oven at dinner time. My friend's on high alert to pop to the bakers before it closes incase of terrible results!!

vasseur

I did this the other week in the BM . It didn't rise as much (although not significantly less) and the top didn't brown but the sides did???

Let us know how you get on.....

Natti_A

Thanks, its definately risen quite a bit although (obv) less than normal. I've knocked it back and will pop it in the oven about 3.30 (im gonna leave it longer than normal to rise for the 2nd time, this should give it as much chance as possible).

Fingers crossed

JulieGeorgiana

I used to always make rolls with plain flour, its definatly denser... I found placing it on the baking tray for the last prove gives best results. The rolls are much nicer with soup and stew then using bread flour. I like the heavyness

Natti_A

Update;

Edible bread has been produced, although its not really my cup of tea, as the texture isnt what I'm used to. My friend loved it though, and munched her way through most of it and took the rest home. So it all worked out in the end.

I will say the Kilner jar with bread flour has now been moved, along with the yeast, to a different cupboard to prevent such things happening again!

Thank you for your help and advice today. How i love the OS board.

icecreamdogpark

Natti_A wrote: »

Update;

Edible bread has been produced, although its not really my cup of tea, as the texture isnt what I'm used to. My friend loved it though, and munched her way through most of it and took the rest home. So it all worked out in the end.

I will say the Kilner jar with bread flour has now been moved, along with the yeast, to a different cupboard to prevent such things happening again!

Thank you for your help and advice today. How i love the OS board.

They took the rest home ,must have loved it Yay :rotfl: