Heavy bread

LizD_2

Andygb - I was meaning when I move it to knead it for the first time, it tends to collapse.

Marmaduke123 - I'm not sure either!

Canucklehead - thanks for the link, will have a read when I have some time.

pjran

LizD wrote: »

Just looking for some tips about bread. Whether I use my bread maker or hand mix bread, it usually turns out perfectly edible, but a bit on the fatty side. I don't know if it's the flour (dove farm organic) or the yeast (Allinson) or my oven. I made bagels for the first time today and they turned out the same way.

Thank you for this topic. I know a lot of you are kitchen goddesses and I almost feel ashamed to admit I'm not:eek: I occasionally buy those prepared packets of bread mix and pop it in the bread maker, I love the way the whole smell wonderful. Just lately my so called fool proof packets have not risen and I have an almost solid heavy loaf.

If anyone can suggest a foolproof recipe for the breadmaker I would be very grateful. I did try a couple of the recipes from the free booklet but we didn't like the dry milk taste.

Thank you.

VfM4meplse

andygb - you sound like quite the expert. Apart from foccacia, I find my breadmaking results more miss than hit so I have more or less given up on producing light fluffy loaves. I may just give it another go when I re-stock my baking shelf.

sallysocks

Bread making isn't as easy as other baking. I've made all my own for over 30 years, and while my basic recipe is totally reliable, I can still have not-so-good results with a new recipe. There is a certain 'feel' to the dough when it is right, which you will get with experience. Work by hand, not machine, if you can, and keep practising. I don't use any fat in my basic recipe, just Tesco flour, Instant yeast, salt and water. I warm the flour first (microwave) and use hot water: I find that it's better to have the mix too wet and then add a bit of flour than the other way round. Trial and error is the way, and once you've cracked it then you'll never want shop bread again.

andygb

VfM4meplse wrote: »

andygb - you sound like quite the expert. Apart from foccacia, I find my breadmaking results more miss than hit so I have more or less given up on producing light fluffy loaves. I may just give it another go when I re-stock my baking shelf.

Cheers:beer:
I have been making bread for about ten years now, never using a breadmaker or loaf tins, just two large plastic bowls, a small bowl to activate the yeast, sugar, water mix and a couple of baking trays.
When I find a set of ingredients, and weights/amounts then I stick to it. Having said that, temperature, different brands (or even batches) of flour and adding oil, fruit, butter, will all require a little adjustment.
What Sallysocks has said is right, get used to the mixture, and it is better to have a mixture that is too wet, than one which is too heavy and dry.