Ridiculous bread making question!

emsywoo123

euronorris wrote: »

How do you 'deflate' the dough? Is this just kneading?

Thanks in advance x

I *clearly* have no idea what I am doing, but to deflate mine I threw it onto my work surface. I saw it on Great British Bakeoff :rotfl:

LisaB85

emsywoo123 wrote: »

I'm bored now........how long is proving supposed to take? It's been 20 mins.

Clearly I am not cut out for this :rotfl:

I made bread rolls once and kept checking to see if it had risen, think I checked every 15 minutes

euronorris

emsywoo123 wrote: »

I *clearly* have no idea what I am doing, but to deflate mine I threw it onto my work surface. I saw it on Great British Bakeoff :rotfl:

Oh God, I'm clumsy enough as it is! If I do that, I fear it will end up all over the kitchen! :rotfl::rotfl::rotfl:

Might make OH's year though if I bake some bread. He hates the bread here!

19lottie82

for rolls, if i remember correctly 20 mins shoudl be enough. take them out when they start to turn golden.

to knock out the air, yeah just chuck it down, hit it, get all that stress out!

19lottie82

euronorris wrote: »

OK, you've got me in interested in giving this a try.

Found a recipe, here: http://allrecipes.com/recipe/traditional-white-bread/detail.aspx

Couple of q's:

How do you 'deflate' the dough? Is this just kneading?
I don't have a bread tin, so I guess I can just shape as much as possible (or make it round), and that will be OK still, right?

Thanks in advance x

Yes, I prefer it without a tin.

To finish it you can either dust it with flour (results shown in my pic on page 1), or wash it with milk or egg white to give it a glazed effect .

Sambucus_Nigra

euronorris wrote: »

Oh God, I'm clumsy enough as it is! If I do that, I fear it will end up all over the kitchen! :rotfl::rotfl::rotfl:

Might make OH's year though if I bake some bread. He hates the bread here!

Um; this is how I make mine.

http://www.youtube.com/watch?v=PvdtUR-XTG0

I slap and fold for 20 mins, then leave for an hour. Then carefully cut and shape [never ever manhandle it after the first proving stage, all that work :eek:] then prove again 30 mins, turn oven on, leave 25 mins, add my water, leave 5 mins, slash and bake. [So the dough proves 1 hour, is shaped and proves for another hour. The times are just about when to do other stuff].

laracroft2707

19lottie82 wrote: »

looks great, sadly it is nowhere near me I'm keeping an eye out for some closer to home (glasgow) though.

Found these

but they seem quite expensive for a 5 hour course......

does anyone have any booke recommendations for bread baking? my brother has the river cottage one which seems decent, but there's not a lot to it.

I've seen quite a few online but they seem to be american and nothign fills me with rage more than trying to convert "cups" :mad:

Richard Bertinet is a great French baker, I have both his bread books, Dough and Crust. Perfect if you are looking to expand your breadmaking skills. If you look him up on You Tube you will find him demonstrating some of his techniques.

I make 14 rolls and 2 loaves per week - I love making bread (and eating it)

WestonDave

Bertinet also organises courses at his place in Bath - not cheap and I think he doesn't personally do all of them but might suit someone for a special treat!

19lottie82

laracroft2707 wrote: »

Richard Bertinet is a great French baker, I have both his bread books, Dough and Crust. Perfect if you are looking to expand your breadmaking skills. If you look him up on You Tube you will find him demonstrating some of his techniques.

I make 14 rolls and 2 loaves per week - I love making bread (and eating it)

Whats the difference between the 2 books?

laracroft2707

19lottie82 wrote: »

Whats the difference between the 2 books?

Dough is his first book which explains his method and has some really fantastic recipes. Crust moves on to more complicated breads like sourdough and fermented doughs. I recently made the bagels and they turned out perfect, I can honestly say I will never buy supermarket bread ever again.