making your own bread at home

[Deleted User]

FairyPrincessk wrote: »

It won't rise in the fridge
!

Wrong. The rising dough or starter rises slowly and develops wonderful flavours. I rise in the fridge at any stage, seed starter, mother starter, starter, final dough. I used to put my final dough into a lidded dutch oven and in the fridge, then I would take it out, get the pot to room temperature, to avoid cracking the pot, while the oven was cranked up to its highest setting. Then it all went in after slashing. I got the most wonderful boules that way. The dutch oven replicates in a small way, a proper bread oven.

http://www.rootsimple.com/2013/11/why-you-should-proof-bread-in-the-refrigerator/

Re flours, of course each to their own. I use shiptons organic flours and sea salt, filtered water and my own wild sourdough. I read that marriages flour from costco is good, they do organic and stoneground

Making the dough in a bm is a good option, it can be taken out early and the fridge used to get a lovely flavour. Also then hand shaped, you need to stretch it to finally get the skin on top, slash it as well. I used to have a very heavy paving stone in my old oven and that worked quite well. Bakery bits sell a fantastic baker called la cloche, it replicates a bread oven. I can get two oblong ones at a time in my oven. Lol, I actually just had a new kitchen and I designed it around my bread making. I am descended from a long line of bakers. so must be in the genes . Oh before I forget, a dollop of rye flour makes all the difference if you are baking special bread

Long rise bread is so much easier to digest. I can eat my sourdough at any time and never get bloating etc. I cannot eat commercial bread or quick bread, makes me feel ill and lethargic as well as affecting my digestion and blood sugars

Justamum

Deleted_User wrote: »

I have made most of our bread for years using a Pany, I am on my second one, the first wore out. Before I had the Panny I used a Kenwood chef to make the dough..

I went the other way! I bought a breadmaker years ago when they cost a fortune but I didn't like the shape of it, the big hole in the bottom, and the pan wouldn't stay in properly when it was mixing. After about a year I got fed up with it and got rid of it. For a long time I made it all by hand but I don't like getting claggy hands, so a few years ago I bought a Kenwood Chef when it was half price.

*~Zephyr~*

Justamum wrote: »

... Knead for 6 minutes in the Kenwood...

What speed do you set the Kenwood at?

I haven't made bread for years, but I'm making my OH's favourite sweet potato and red pepper soup this weekend to warm us up after being outdoors all evening - HM bread would score me SO many brownie points!!

FairyPrincessk

kittie wrote: »

Wrong. The rising dough or starter rises slowly and develops wonderful flavours. I rise in the fridge at any stage, seed starter, mother starter, starter, final dough. I used to put my final dough into a lidded dutch oven and in the fridge, then I would take it out, get the pot to room temperature, to avoid cracking the pot, while the oven was cranked up to its highest setting. Then it all went in after slashing. I got the most wonderful boules that way. The dutch oven replicates in a small way, a proper bread oven.

http://www.rootsimple.com/2013/11/why-you-should-proof-bread-in-the-refrigerator/

Given the OP's first post and question, a slow fridge rise using dried yeast isn't going to work on the timetable they're hoping for. Expecting to do a first knead of yeast dough, pop it in the fridge and take it out in the morning fully risen will not work. I have made slow rise fridge bread and it is wonderful, but the OP asked for fairly specific advice and a timeline based on the recipe they're using.

suki1964

If I want bread before lunch I make it at tea time the night before and bung it in the fridge to prove overnight

When doing brekkie I get it out, knock it back, shape and leave to rise ( usually rolls ). The rise can take a good while as the dough is so cold but a couple of hours max ( if I'm rushing I bung it in the hot press)

I too use the kenwood as I'm usually doing three things at once and it free's up my hands . I start off on 1 till it's all incorporated, up to two to knead and and then sometimes 3. All depends on what's happening. As we all know flour can have a mind of its own and even though you use the same recipe every time, the dough can be wetter sometimes, or drier. So I just keep testing the stretch and speed up or down as required

It did take a bit of practice when I first used the kenwood but now it's second nature

Justamum

*~Zephyr~* wrote: »

What speed do you set the Kenwood at?

I haven't made bread for years, but I'm making my OH's favourite sweet potato and red pepper soup this weekend to warm us up after being outdoors all evening - HM bread would score me SO many brownie points!!

I have it on low until the flour is incorporated, turn it up for a few seconds so it looks like a dough, then the rest of the time it's just above minimum.

[Deleted User]

FairyPrincessk wrote: »

Given the OP's first post and question, a slow fridge rise using dried yeast isn't going to work on the timetable they're hoping for. .

ooo wrist slap

yes I too have made bread quickly, good when you have children and need bread every day and my first breads were always made with a trusty kenwood. The slow rise would be for special tasty breads, always good to know these things. Don`t you think?