Quick questions on bread making

Darren_G

rosie383 wrote: »

How the heck do I make bread that isn't doughy?

I am asking this in desperation. I have lost count of the times I take what looks like a lovely baked loaf or rolls from the oven, tapped them on the bottom, leave them to cool for a bit, then cut into them only to find that, yep, yet again they are doughy in the middle!
It is getting beyond a joke now, especially with the price of flour.

I made the soft bake rolls from the recipe thread, they were the same, even though I followed the recipe to the letter. I ended up putting them back in the oven about 3 times ( I was making hobnobs too) until they were fit to eat. By which time, of course, they were a bit hard and crispy.

Where am I going wrong? The only thing I can make is wheaten soda, but the family don't like it all the time. I am an ok baker when it comes to scones, cakes wheaten etc, but I can't do bread!!!

It could be that you have not left it to prove/rise long enough. I know this is a money saving forum, but you need to be aware that 'cheap' bread flour (generally the supermarket own brand) is not always best value for decent bread. I have had problems with Tesco and ASDA flour making sub-standard loaves. Sainsburys and Lidl flour both make acceptable but not necessarily brilliant bread. To see if the flour may be the problem, try baking a loaf or two with Hovis super premium flour, which always gives consistently well risen bread when I use it.

I would also suggest if you want some tips that you take a look at Dan Lepard's message board and maybe ask the question there. One great tip I got from Dan is to weigh everything, liquid included, and my loaves have greatly improved as a result.

tulip12

What yeast are you using?
I try to use fresh yeast and get good results with that.
I also put a tablespoon of oil into my rolls and loaves and I think that really helps to give a nice soft texture. I give my dough two rises, and make sure I add warm to the yeast. Hth Tulip

beemuzed

Does anyone know what's happened to Hovis Granary flour?

Local Tesco and Waitrose haven't had this for about a month. Has it been discontinued or do I need to look further afield?
many thanks!

rosie383

Thank you for the suggestions re my doughy bread. I have just been using the cheapest flour that I could get. I will try some more expensive flour and see how I get on. Off now to make some sun dried tomato pinwheel rolls as they always work for me and are a favourite in the family.

listed

I decided to make bread for the first time using the Delia plain and simple white loaf recipe (sorry for lack of link - I'm still too new to be allowed!)

I merrily made the dough this morning at 7am, and left it in a bowl covered with oiled clingfilm in my warmish kitchen, planning to give it a quick 2nd knead and prove before baking it...after I get home at 6pm.

So apparently leaving dough to prove for 11 hours isn't the best idea, so my question to you good experts is do I even bother baking this batch, and risk a rubbish, sour first attempt at a loaf, or chuck it and start again?

Any help appreciated!

Thanks guys

Swan_2

listed wrote: »

I decided to make bread for the first time using the Delia plain and simple white loaf recipe (sorry for lack of link - I'm still too new to be allowed!)

I merrily made the dough this morning at 7am, and left it in a bowl covered with oiled clingfilm in my warmish kitchen, planning to give it a quick 2nd knead and prove before baking it...after I get home at 6pm.

So apparently leaving dough to prove for 11 hours isn't the best idea, so my question to you good experts is do I even bother baking this batch, and risk a rubbish, sour first attempt at a loaf, or chuck it and start again?

Any help appreciated!

Thanks guys

hi

I'd just go ahead as planned, the dough might look a bit odd when you get home, but once it's been re-kneaded, re-risen & baked you should still get an edible loaf

let us know how it goes

listed

Thanks - I will!

Part of me is still expecting to return home to a dough ball that looks like it is taking over the kitchen...

Swan_2

listed wrote: »

Thanks - I will!

Part of me is still expecting to return home to a dough ball that looks like it is taking over the kitchen...

lol :rotfl:

just beat it into retreat then knead it into submission, you can do it!

listed

So I did as you suggested and it came out pretty well!

The dough had swelled to about 5 times its original volume but it was easy to knock it back down to size, and the finished loaf looked good and was definitely edible - the toast this morning was quite hard and the slices didn't 'crumb' but not bad all things considered. Plus total cost was about 46p, compared to the £1+ I'd spend in sains.

I've also discovered how much I love the texture of dough!

Swan_2

listed wrote: »

So I did as you suggested and it came out pretty well!

The dough had swelled to about 5 times its original volume but it was easy to knock it back down to size, and the finished loaf looked good and was definitely edible - the toast this morning was quite hard and the slices didn't 'crumb' but not bad all things considered. Plus total cost was about 46p, compared to the £1+ I'd spend in sains.

I've also discovered how much I love the texture of dough!

that's great you got an edible loaf, perhaps not exactly the result you were looking for, but now you've got the bug there'll be no stopping you!


I have a breadmaker for convenience, but I still like to make bread by hand because I love the feel of the dough