Ridiculous bread making question!

emsywoo123

Ok I know this forum is largely full of relationship Q's, but I need to ask a really silly question about making bread :rotfl:

I want to make rolls....once I have made the mixture, do I split it into portions before allowing it to have first prove, or after?

Sorry, it seems such a silly question...........

Sambucus_Nigra

No, you prove and then split, shape, prove again, slash and bake in very very hot oven.

emsywoo123

Sambucus_Nigra wrote: »

No, you prove and then split, shape, prove again, slit and bake in very very hot oven.

as in hot hot? How hot. I cook EVERYTHING at 180.

This is not going to go well............

gingin_2

emsywoo123 wrote: »

as in hot hot? How hot. I cook EVERYTHING at 180.

This is not going to go well............

As sambucus said, but remember "if at first you don't succeed, try, try again" and call the first batch flatbreads

Sambucus_Nigra

220. In my artisan breadmaking course, I was also taught to add a cup of boiling water into a hot tray for 5 mins before putting the bread in as the heat needs to be less than dry. It works wonders!

And you must slash the tops just before they go in. And the oven needs to be to temp before putting the water, let alone the bread in.

19lottie82

Sambucus_Nigra wrote: »

artisan breadmaking course

This sounds epic. Was it a night class? I'm right in to my bread making at the moment, although i am in the early stages.

I use a water spray gun. 10 squirts in the oven right before I put the bread in. I also read you shouldn't slam the oven door (I forget why).

Any recipes, folks, get them posted!

tim_n

If you've an electric oven, be aware excess steam can ruin control panels.

peachyprice

Sambucus_Nigra wrote: »

220. In my artisan breadmaking course, I was also taught to add a cup of boiling water into a hot tray for 5 mins before putting the bread in as the heat needs to be less than dry. It works wonders!

And you must slash the tops just before they go in. And the oven needs to be to temp before putting the water, let along the bread in

Yup, or a tray of ice cubes, that works well. I do this for the second proving too, it gives a really nice crust.

I didn't know about the slashing though, what does that do?

Sambucus_Nigra

19lottie82 wrote: »

This sounds epic. Was it a night class? I'm right in to my bread making at the moment, although i am in the early stages.

I use a water spray gun. 10 squirts in the oven right before I put the bread in. I also read you shouldn't slam the oven door (I forget why).

Any recipes, folks, get them posted!

It is epic. He also uses a squirter...

http://www.gardenorganic.org.uk/events/courses/course_details.php?id=777

It was one of if not the best course I have ever been on. It rocketed my breadmaking and associated baking through the roof; flatbreads, rolls, loaves, pizzas - so simple and the trick is in the method. No kneading involved.....If you have a spare £30/36 I can heartily recommend this course.

Sambucus_Nigra

peachyprice wrote: »

Yup, or a tray of ice cubes, that works well. I do this for the second proving too, it gives a really nice crust.

I didn't know about the slashing though, what does that do?

When you put the bread in, the first thing it does before it kills the yeast is to expand. If you haven't slashed it, then it can't expand.

Slash slash slash. It's the only way.

Use razor blades and a stirrer from a coffee shop to mount it on.

emsywoo123

Well, it's proving. This is very exciting

And look at all you bread experts!!