I need bread tips!!!

podcake

@ Funky Bold Ribena

It is funny you should say that, I always get the feeling (when watching a bread maker) that it just CANNOT be kneading the dough well enough to provide the effect required.

removing the need to get the gluten going by having a gluten free loaf would obviously get round that little problem!

Funky_Bold_Ribena

I was taught bread making by an artisan baker, and he doesn't knead it at all. He uses the slap and fold method. Have a look on you tube. If i am making it by hand and have the work surface, that how I do mine.

Memory_Girl

Remember that the puffy texture in a shop bought loaf is because they are cooked by a steam method combined with extra yeast to make it "!!!!!!" up.

HM bread is denser and more akin to an "Artisan" bakers bread with a crust.

If you want a really soft loaf - what about a milk bread? It gives you a soft velvety crumb and a gentle crust.

200 ml milk at room temp
100 ml water
450g white bread flour
1.5 tsp salt
2 tsp sugar
2 tbsp butter
1 tsp yeast

Into the breadmaker on a "normal" crust setting.

This is lovely for "cucumber and cress" sandwiches when you are a having a tea party with the little girlies from next door. With the crusts off naturally

MG