Proving dough

Swan_2

that's fantastic it worked for you, great result! :T
I like the sound of your recipe too

I've still not got round to doing my experiment yet, but watch this space .....

Kadeeae

lovelyjubbly wrote: »

The next morning it had risen really really well so I just stuck it in a hot oven (without a second proving) for 20 minutes and it came out perfect!


I will never buy another loaf again, it even agrees with my digestion, I used to find that shop bought bread gave me stomach ache, so had just about stopped eating bread.

So, a second proving isn't needed? The few times my mother ever made bread it was always mix/prove/knock down/shape/prove/bake which is what I've been doing. Is there any advantage at all to a second proving?

I have to agree with you on the whole digestive thing - store bought never failed to make me bloated and miserable but my HM never does!

lil_me

Just been reading with interest as I'm not impressed with my BMs results lately and was considering trying by hand but my kitchen is really cold. I did have Kethry's suggestions saved and will probably give some of the suggestions a go next week.

I always thought a second proving was needed too, hmm, will I just be wasting my time/effort.

lovelyjubbly

Hi lil_me
The reason I hadn't made any bread for years was because my kitchen was really cold, but it rises perfectly overnight as Swan said, and I have now made three loaves, in my very cold kitchen and without the second proving and they have all come out 1st class, so do try it.

lovelyjubbly

Hi Swan and everyone
my original recipe for homemade bread was:
450grams hovis granary bread flour as I like all the crunchy bits, I added a sachet of yeast, teasp salt, two tbsp sunflour oil, 2 tbsp honey, 225ml warm water and I added some sunflower seeds and chopped some pumpkin seeds as well! I kneeded it for 10 minutes and left it on a greased tin on the worktop covered in oiled clingfilm and a clean tea towel. The next morning it had risen really really well so I just stuck it in a hot oven (without a second proving) for 20 minutes and it came out perfect! it is the most delicious bread I have ever ever tasted.
Since then I have experimented by using different flour, Allinsons granary seems to work best for me(all other ingredients the same), and I did try making one loaf, leaving it to prove for a couple of hours, knocking it back for a second proving and it came out like a door stop:rotfl: my third experiment was to use vitamin c, which I had read about here, I crushed a tesco chewable vitamin c tablet (very cheap)and put it in with the flour before adding any liquid, and then proving it overnight as before with only one proving, well by morning it had risen by at least a third more than my loaf without vitamin c, tried a second time and same result, much lighter as well, just for the record, I do not put it in a loaf tin, just on a flat baking tray after I have kneeded it for 10 mins, then in the morning it is ready to go straight in the oven.

Swan_2

the Vitamin C does make quite a difference doesn't it? & your recipe sounds delicious, right up my street

glad you've had such great results :T:T:T

glitterycloud

I made some bread by hand yesterday after a few failed attempts at using my bm. I must say that having just had a piece that it is the best i have ever made, all light and soft. I used a receipe suggested by Sammy-Kay and left it to prove twice. I think that patience is what is needed when making bread, I kept talking to my dough to make it rise!!! Maybe thats what is needed a few words of encourgement for the dough to rise!!! lol lol

pigpen

I cover mine with a towel and put it on the floor and flick the underfloor heating on.. its ok until the cat or tiddles the daughter decide it is nice to stand on

Justamum

We moved house last week and the house is so cold (there are no warm spots in it at all) that it's taking me 24 hours to get bread to the stage of putting it in the oven. In my old house I could start the dough in the morning before taking the children to school, and by about 7pm it had done its two risings and had just come out of the oven. Now I've found I have to make the dough in the evening so it can rise overnight then about midday next day I can knock it back and put it in the tins. It's then ready to cook about 24 hours after I started making it! This house is really, really cold, probably because there are hardly any carpets in it, the boiler isn't working properly either so we get about 30 seconds of hot water before it goes cold!

jimbo_the_jetset

Interesting thread, I've always made my dough in the breadmaker which allows it to prove in the cycle, then knocked it back into shape, put in a tin and put in the oven as OP questioned. I just buzz the heat in the oven on for a min then off. Stays warm enough for the bread to rise in 45mins.

Will have to try the overnight jobbie, saves those late nights waiting for bread to rise and bake before going to bed......