*I wanna* start making my own bread

bbq_lady

You don't need a breadmaker lve had some great results from Paul Hollywood's recipes give them a try

BitterAndTwisted

Mimi_Arc_en_ciel wrote: »

Ok, im tempted to make some white rolls by hand.... anyone got a fool proof recipe? x

There are loads of reliable recipes out there but the secret of making good bread is in the method. And that is something which you can only achieve with experience. By knowing what the dough is supposed to look and feel like at each stage and how to correct it when it doesn't conform. People often get poor results because they don't knead for long enough and try to rush it. Gluten and yeast take their own good time.

Steve059

Mimi_Arc_en_ciel wrote: »

Ok, im tempted to make some white rolls by hand.... anyone got a fool proof recipe? x

BREAD

Makes a 500g loaf, or 8 big, 12 medium or 16 small rolls

INGREDIENTS

500g of strong flour
1 teaspoon of salt
2 teaspoons or 1 sachet of yeast
300ml of warm water
A little more flour
A little olive or sunflower oil
A little more olive or sunflower oil
A little more flour

METHOD

If you are using fresh or dried yeast, activate and add it according to the instructions on the packet.

Put the flour, salt and yeast in a large bowl. Mix thoroughly.

Make a hole in the middle and add the water. Mix thoroughly, until the dough sticks to itself, instead of sticking to you or the bowl. If the dough seems a little stiff, add another 1 tablespoon of water.

Leave it to prove for 1 hour, or in the fridge overnight, until it has doubled in size.

Sprinkle a little more flour onto a clean, dry work surface. Knead the dough, by using the heel of your hands to push half of the dough away from you. Turn it over, turn it around a bit and repeat the above, for about 10 minutes until the dough is smooth, silky and elastic. The idea is to stretch the gluten within the dough, not to beat the [CENSORED] out of it.

Wash and dry the bowl, and rub a little oil around it. Put the dough back into it and leave it to prove again for 1 hour, until it has doubled in size.

Hit the top of the dough. It should collapse, as you knock the air out of it.

If you are going to make bread rolls, cut the dough into bits, and roll each bit into a ball or a sausage shape.

Rub a little more oil over a baking tray or loaf tin. Place the dough on the baking tray or in the loaf tin and leave it to prove yet again for 1 hour until it has doubled in size.

Dust the dough with a little more flour. Cut slits or a cross into the top with a sharp knife.

Cook in a preheated oven at 220°C, 425°F, gas mark 7 for 25 to 30 minutes until the bread is golden brown and sounds hollow when tapped underneath.

Leave to cool, ideally on a wire rack.

ADDITIONS & ALTERATIONS

Use white flour for white bread, brown flour for brown bread, wholemeal flour for wholemeal bread, etc. Different flours may require slightly different amounts of water.

Add 1 tablespoon of olive oil. It makes the bread slightly softer, like French bread.

When you’ve mastered making bread rolls on a baking tray, invest in a loaf tin.

TIPS

Doing the first proving in the fridge overnight gives the bread a better flavour.

lizalloareds

Steve059 how long do you bake the rolls for?