Paul Hollywood's Bread tv programme

BitterAndTwisted

Popperwell wrote: »

I can make bread and plan to again but on my own I'll admit it is easier to buy one and saves on energy and we now have a baker on the town that offers more choice than the bread available in supermarkets so I can buy loaves such as a bloomer etc...it seems a bit expensive but then again I don't have to buy the flour so is it really?

When even quite basic bought bread costs between £1.50 to £2.00 a loaf and a kilo of flour about 50 pence which makes two loaves, even when you factor in the leccy I'd say "yes, it is much cheaper to make your own". There's nothing to stop you using the oven for something else while you're baking, so that could be a double saving

Popperwell

You could have something there...perhaps I could bake two loaves if I can stop one going stale quickly or as you say cook something else at the same time.

I'll have a think...thanks B&T:)

BitterAndTwisted

Bake two and put one in the freezer sliced. As you live on your own you might not get through two loaves before they're only suitable for toasting, making breadcrumbs or maybe chucking out for the birds.

andygb

So there was me giving all this advice, and what did I do yesterday - I forgot to take the first loaf out of the oven. Instead of having the usual 25 minutes, it had nearly an hour :eek:- the crust was incredibly dark and rock like.
I suppose that I was lucky I didn't sart a fire.
The bread doesn't taste bad though, as long as I remove the cremated exterior:o

Justamum

Peggybabcot wrote: »

Just to lower the tone even further I have to say, Paul Hollywood can knead my baps any day of the week!

:eek: :rotfl::rotfl::rotfl:

andygb wrote: »

So there was me giving all this advice, and what did I do yesterday - I forgot to take the first loaf out of the oven. Instead of having the usual 25 minutes, it had nearly an hour :eek:- the crust was incredibly dark and rock like.
I suppose that I was lucky I didn't sart a fire.
The bread doesn't taste bad though, as long as I remove the cremated exterior:o

That's why I have a timer - if I didn't I'd burn everything :rotfl:

DianneB

Just mixed my first ever dough with cold water, just doesn't seem right, I keep looking at for signs of life. Been making bread since the '70's and always use warm water! Use oil most of the time though so no change there.

Justamum

DianneB wrote: »

Just mixed my first ever dough with cold water, just doesn't seem right, I keep looking at for signs of life. Been making bread since the '70's and always use warm water! Use oil most of the time though so no change there.

It also depends on the ambient temperature of the room - if the room is cold as well it will take longer to 'kick in'. But the longer rising does make the bread taste better. I use cold water if the weather is warmer, and hand hot water if it's freezing cold. In the winter I will let the dough rise overnight, but in summer even if I use cold water I can't leave it overnight because it's like the Blob has arrived in the house! :rotfl:

A couple of weeks ago I went into a local artisan baker and he was selling his white loaves at half price because he wasn't as happy with it - he said it was because of the temperature so he wasn't as happy with the rising. It still tasted delicious though!

Raksha

Planning on making a trencher for tea tonight. No roast lamb, but subbing lamb mince, no salad, but subbing some left over from Sunday with a Mediterranean roast veg mix from Mr T

Olderbutnotwiser

I have a bloomer in the oven and am making the ale/rye bread tomorrow.
I had to rewatch the episode as I was so hypnotised by those eyes I forgot to watch what he was doing first time:o

Grouchy

Lots of interesting input on this thread especially for beginners like me:

anniemf2508 - loaf looks classic, and was it tasty?

DianneB - how did using the cold water turn out?

Having done a bit more reading I'm after getting a bit more openness to my crumb so going to try allowing more rising time and cut out the sugar.

Keep the ideas coming.

Cheers