Breadmaking Fail

andygb

FairyPrincessk wrote: »

Definitely an echo madnotstupid!

TG, I'd suggest activating your yeast before chucking it in. Some fast action says it can be chucked straight in, but I find it works far better if you dissolve it first. Just put it, along with whatever sugar is in the recipe in some of the water called for (make sure it is warm but not hot) and let it stand for a few minutes, then add to the dough as called for. This has the added advantage of letting you know if the yeast is activating properly before you wait for the whole rise!

I would second this, because ever since I started activating my yeast (for about 20 minutes in a seperate bowl), I haven't had any bread failures, and it also lets you see if the yeast has "died", and gives you a chance to make another batch.
I have one large bowl where I mix the flour and salt, and another bowl which contains the yeast, water and a little sugar. When the yeast has activated, you just add the mixture to the flour and start mixing (I use a large spoon at first), then turn the dough out onto a floured surface and kneed, until it is smooth and elastic. Then leave to prove for the first time in a warm (not hot though) place.

monnagran

Do not despair. I've been making bread for over 40 years and the end result can never be predicted. I've tried different flours, different recipes, different yeast and as soon as I found one that worked brilliantly it never happened a second time. I can echo the advice about temperature though. I've noticed that when I am in a cold house (like the present one) it takes absolutely ages to rise. I tried a multigrain loaf yesterday. It has the appearance, weight and texture of a house brick. I can't even give it to the birds - they'd not be able to take off.

x

p00

I watched Artisan bread with Steve on You Tube.

Basically you mix the recipe the night before, leave it on the worktop over night and it rises with no kneading needed at all.

So far Ive made three of his recipes (as on You Tube not the book) and all have been excellent. Even the cinnamon rolls.


3 cups bread flour
1/4 tsp yeast
1 tsp salt
mix in a bowl
12 oz water from tap
mix dough
cover in clingfilm and leave on worktop overnight.
Tip onto floured board and fold dough over itself
put in bread pan (or make rolls)
leave to rise for 1 1/2 hours
cook in oven gas mark 4ish

I use half brown half white flour myself.

xxp00

FairyPrincessk

Hi TG--

I was thinking about you yesterday when i was making bread and wondered if you'd had another go? How did you get on?

TallingtonGirl

FairyPrincessk wrote: »

Hi TG--

I was thinking about you yesterday when i was making bread and wondered if you'd had another go? How did you get on?

Thanks for asking FP. I made it again yesterday, I activated the yeast and left it on the heated underfloor tiles. Worked a treat!

The taste however, was pretty horrible. I'll stick to marmite on my toast, it was much too strong in this loaf. It was like a swiss roll, you spreaded the marmite on then rolled it up and baked. The bread texture was great though, which is a bonus. It hasn't put me off bread making.

Thanks for all the replies everyone.