basic bread recipe in breadmaker! help!!!

SailorSam

Flibsey wrote: »

seriously? which ones?

I've never asked but have seen lots of people on here say they get it regularly. Not the little sachets but a 'dollop' of real yeast, just ask at the bakery section.

[Deleted User]

I make sourdough in the breadmaker and am having excellent results. Making the initial starter is fun and after that you can keep it for years, just fed and watered from time to time. If I want a break then it goes in the fridge to sleep. These are the quantities that I use: 318g flour, 8g salt. splash oil, 141g water, 205g starter (I often use more as it plops in). Put on french dough, then leave about 6 hours in pan when finished. Then bake only at 55 min. Mine is actually baking now. This works well with white or wholemeal or all %s in between. Mine isn`t the cheapest as I use shiptons organic flour but the bread is truly superb

Winchelsea

I make sourdough too, but also ordinary bread with Dove's Farm yeast.

Another money-saver - you can use cheapest "ordinary" plain flour. This doesn't have the same level of gluten in it (good gluten levels are what makes "strong" flour).

The answer - drain and save the cooking water from potatoes, rice or pasta, and use this instead of plain water in your recipe. Works well, because this water contains gluten. Good luck!

[Deleted User]

potatoes and rice are gluten free

tumptyteapot

I worked it out at about 50p a loaf for proper artizan bread that actually has some vitamins in it instead of the air and chemicals the supermarkets call a loaf.
I'm not sure if you can do it in a breadmaker but one of my war time cook books suggests using mashed potato as well as the flour, I've done it half and half and got a lovely ciabatta type bread.
Proportions I use for ordinary bread are
1kg flour (to make 3 loaves) or half and half flour and mashed potato
600ml water
tsp yeast
spash of olive oil

I don't have a breadmaker but I use the river cottage recipe which is so easy - put half the flour and all the water and yeast in a bowl, mix up and leave overnight, next day add the rest of the ingredients and knead, rise, knock back, shape into loaves, rise, spash with cold water, slash the tops and bake in a really hot oven (with a baking tray of boiling water in the bottom )for 5 mins then turn the oven down to 180 for the rest of the cooking.

I've tried substituting potato for other veg and potato works best, butternut squash works ok too.

7_week_wonder

kittie wrote: »

I make sourdough in the breadmaker and am having excellent results. b

I've been fascinated by sourdough bread for ages, but had convinced myself it couldn't be made it in a breadmaker so I'm definitely going to give your recipe a go. Two quick questions - which breadmaker do you have? (So I can compare programmes) and have you got an idiots' guide to making your starter (actually that probably isn't a quick question as I from everything I've read the seems to be the key to the whole thing!

Ooh make that three questions: have you tried including rye flour?

lovetopaint

7_week_wonder wrote: »

I've been fascinated by sourdough bread for ages

Hi 7 week wonder, I am now fascinated by sourdough bread! Have found this sourdough thread you may or may not have read:

https://forums.moneysavingexpert.com/discussion/93802

I am working on a natural yoghurt starter, I may post results on the above thread if it works. Good luck with your attempts.

Ben84

My reasons for making bread at home are mainly because I enjoy it and it tastes good. Still, I try to save if I can. Waitrose sell big square orange packets of instant yeast for 99p which are the same stuff as the sachets - just a lot cheaper. The water, pinch of salt and oil are pretty insignificant costs. Really the cost is all about the flour so I try to buy during offers, but watch out for old flour. Basically all flour contains insect eggs, which are harmless, but part of the projected use by date takes in to account the time before they hatch. Keep flour in the cupboard too long storing it or buy old flour and it might be full of annoying little flour mites that will quickly get in to everything and start munching everything they discover from your biscuits to the paper packets.

Justamum

Ben84 wrote: »

Basically all flour contains insect eggs, which are harmless, but part of the projected use by date takes in to account the time before they hatch.

:eek::eek::eek:

sproggi

Ben84 wrote: »

Basically all flour contains insect eggs, which are harmless, but part of the projected use by date takes in to account the time before they hatch. Keep flour in the cupboard too long storing it or buy old flour and it might be full of annoying little flour mites that will quickly get in to everything and start munching everything they discover from your biscuits to the paper packets.

The solution to this if you want to bulk buy while it is on offer, is to place the bags of flour into plastic bags and freeze them