Quick questions on bread making

sparrer

Hi, Virgin bread maker here

I bought a Hinari Breadbaker at a car boot last week, used it for the first time last night and I'm already addicted, there's not a lot of the first loaf left :rolleyes: . Trouble is the paddle was stuck in the pan when I got it and I can't get it out to wash it...is there a knack to this ? Bar taking a pair of pliers to it I've tried everything to remove it and it's stuck fast. I can wash it in the pan but the instruction book says to remove it..any ideas please?

Andy_Hamilton

Fill it with hot water, leave it for 5 minutes and it normally comes out fine.

sparrer

Andy_Hamilton wrote: »

Fill it with hot water, leave it for 5 minutes and it normally comes out fine.

Thank you, it took a little persuasion but it worked without need for more drastic (toolbox) measures

samh_2

Hi,

I'm trying to get to a position where I can make the dough the evening before we want the bread for breakfast. I've tried leaving the dough to rise for the second time in the fridge, but it takes 30 minutes to come back to room temperature and then they need baking, and I don't want to get up an hour before everyone else! If I made the dough the night before, and shaped the rolls and left them in the oven overnight for their second rising, with the timer set to come on and start baking them ... would that work?

Thanks

Pitlanepiglet

samh wrote: »

Hi,

I'm trying to get to a position where I can make the dough the evening before we want the bread for breakfast. I've tried leaving the dough to rise for the second time in the fridge, but it takes 30 minutes to come back to room temperature and then they need baking, and I don't want to get up an hour before everyone else! If I made the dough the night before, and shaped the rolls and left them in the oven overnight for their second rising, with the timer set to come on and start baking them ... would that work?

Thanks

I'm no expert but I'm not sure that this works. My understanding is that you need a burst of heat to stop the yeast acting and the dough rising....I think there is a danger that because it will heat up gradually the bread will rise and then over rise before the oven gets hot enough to stop the action of the yeast.

Might well be wrong though and probably the best thing to do is to try it.

Biggles

You should be able to bake straight from the oven IF the bread has risen enough in the proving stage.

If it hasn't, you'll have to wait half an hour, as you say, while it warms up. Only one way to find out.....

But I don't think leaving them in the oven overnight will work. Pitlanepiglet is right about the initial burst of heat, but also they will almost certainly over-rise if left at room temperature for that long. But again, only one way to find out!

samh_2

Thank you both, I'm sure you're right. I'll test it with a small batch tonight to make sure, but think they will overrise. ... So, does anyone have any ideas how M & S, Tescos etc. get their part-baked rolls to the point where you can just finish baking them in a morning?

Thanks

Pitlanepiglet

Hmm good question, I'd try cooking them for half as long as you would do normally and see what they are like if you bung them back in again for 7 ir 8 minutes or so? Because they have been in a hot oven they will have stopped rising and may just be OK to cook through?

I sometimes put water on part baked bread to make it crispy, I wonder if that helps?

Biggles

Yes, I imagine they're cooked till the 'oven spring' has taken place, then taken out and chilled or even frozen before being sent out to the stores for the staff there to cook for a set period of time.

samh_2

Thanks Pitlanepiglet and Biggles, I'll have go!