Quick questions on bread making

dandy-candy

I was making bread yesterday and as the heating was off there wasn't anywhere particularly warm to leave it to rise, so I stuck it in the airing cupboard and surrounded it with 4 hot water bottles. Ok my husband thought I had gone nuts but it worked!

Anyone else got any daft household tips that work even if they look crazy?

zippychick

Here you go , Sneaky ways to save the pennies

thriftlady_2

dandy-candy wrote: »

I was making bread yesterday and as the heating was off there wasn't anywhere particularly warm to leave it to rise, so I stuck it in the airing cupboard and surrounded it with 4 hot water bottles. Ok my husband thought I had gone nuts but it worked!

Anyone else got any daft household tips that work even if they look crazy?

Don't want to dampen your enthusiasm but bread dough will rise anywhere even a fridge. I leave mine on a worktop for a couple of hours;)

lindadykes

I pop mine in a black binbag (New and unused of course!) Rises a treat.

thriftlady_2

lindadykes wrote: »

I pop mine in a black binbag (New and unused of course!) Rises a treat.

That's because it has yeast in it not because it is in a bin liner- the liner might speed things up a bit because it creates a humid atmosphere but provided your yeasy isn't old bread dough will always rise wherever you put it.

Penelope_Penguin

I'll add this to the Bread Making QQ thread, where others will see it

Penny. x

Tabatha_Kitten

Garlic Bread

Im just making dough in my BM for sandwich rolls and have realised I have no garlic bread for tonights Spag Bol.
What Im thinking to do is use half the mix for rolls and shape the other half into a long garlic bread shaped stick.
My question is: do I part bake it, add the garlic butter, then finish cooking later or do I fully bake it, add the butter and then heat it through later in foil ??

zippychick

Tabatha you could do either, neither would be right or wrong and as far as i know both would work! I would part bake it, let it cool, add garlic butter ready to be finished cooking later on.HTH

zippychick

Right, when i make a 3 way loaf - part white, part wholemeal and part granary - it rose to the point where it sometimes hit the window in the machine. Now, ive changed my granary flour and bought seed and grain flour instead. I have made two loaves with the seed and grain flour, the only thing changing was that flour and both have been just at the top of the bread pan. I'm even using the same packet of yeast so everything else identical.

I lookd at the packets of each flours. The granary says wheat fkour and 17% malted wheat flakes. The seed one says wheat flour, flaked wheat- is this the same as malted wheat or is that different? PLus there are other ingredients linseed, millet, flaked barley, sunf seeds, kibbled rye grains, . It says 20% of the flour is grains and seeds.

SO! I am wondering why the seed flour seems to pruduce a slightly denser loaf? And why the granary rises probably a couple of inches more? I assume it is because the wheat concentration will be less bu wasn't sure. Now i'm explaining it, I think I have answered my own question - but I still wonder if anyone can clarify or explain?

Little tip - the paddle always gets stuck in the loaf so the past two occasion, i have sprayed fry light on it and it hasn't stuck. The loaf takes a bashing to get out still bu stays intact. Oh, now I am realising my controlled experiment (lol) maybe wasn't that controlled as I added fry light whih I have never done before. Is it possible that could have prevented the laof rising more? Its the sflwr oil one so i don't think so. Hmm, looking at its ingredients it has emulsifiers and antioxidant and e numbers that i dont think sunflower oil has.

Seed and grain flour linky

Granary flour linky

Dunno if it matters but the granary has more fibre , more protien,
Allison had more carbs and fat.

scottiedog

I have just purchased a second hand 'La Cuisine' chrome breadmaker. On getting home and reading the instruction leaflet i have discovered that all the recipes are in measurements of cups (a cup measure would have been included when purchased from new)
eg.
White bread - 1 1/4 cups. white flour 3 cups.

I have no idea what the actual weights would be (as i don't have the measuring cup)
Please can anyone help - I am so excited about getting this and want to use it as soon as possible.
Scottiedog
ps
On the back of the instruction leaflet there is a customer services number (i thought i would phone them and try and buy a cup) but the number does not receive incoming calls - how odd.