Quick questions on bread making

annie-c

jembie wrote: »

Where did you get these cheap mixes from? I can only get the Wright's ones from Sainsburys and they are 75/85p (Still cheaper than a loaf of bread though.)

Asda. the white and the granary are around 27-35p and the wholemeal is 75p (but on offer at 2 for £1)

ravylesley

I think it sounds like you have added too much water.I know you have measured what the instructions told you to but all measuring jugs etc are different.I'd try it again but with less water next time and watch the dough whilst its mixing and if it seems a little dry then add a few more drops of water until it mixes into a nice doughball.

I've tried these bread mixes and dont like them.

Lesleyxx

Bennifred

Know what you mean Lesley - I'm not keen on the "extras" in the mixes, but having bought them I'm determined to use them up!:D

r.a.i.n.b.o.w

Grrr. Tried again today and watched it like a hawk. This time I tried it on the "Basic" setting which gives 40 minutes less time. The dough ball looked good, not sticky or dry. Again it barely rose.

Using individual ingredients (rather than a "mix") is looking appealing again. 27p may be excellent value, but if you only get a half-size loaf from it, it's not very money-saving.

Bennifred

Honestly, r.a.i.n.b.o.w, just pretend the mix is flour and use it half-and-half with ordinary bread flour with the full complement of other ingredients (use your usual amount of water). I've done this three times now, and they've been fine. Try it - what have you got to lose?:D

skintlass

I've just tried one of these and hasn't risen as much as I'd have liked - taste is lovely tho. I did notice that I'd used standard programme and when I re-checked instructions it said to use standard wheat program so I'll try other packet later this week on wheat setting and see what happens. My made from scratch wholemeal loaves were never that successful but then again I only just noticed the wheat setting wonder if that makes a difference and how its different from white bread setting

annie-c

The wheat setting includes lots more kneading and longer rising times which is needed to work the gluten harder so that it can rise against the much heavier grains than there are in bleached flour.

I tried using half the bag on the 1lb granary dark crust setting and I got a perfect 1lb loaf! There was enough space in the tin that I imagine a 3/4 packet (1 1/2 lb) loaf would also work well.

noonesperfect

Having made a couple of nice loaves of white bread I felt confident enough to have a go and to make some wholemeal. (Kenwood chef and oven not breadmaker)

I duly bought the easy action yeast (previously used Allinson, this time it was Hovis) and white and wholemeal strong flours and made a half and half loaf yesterday.

The texture is good and it rose well, but it tastes sour. Not nice.

I know loads of you make your own bread out there, can anyone help please?

noonesperfect

I think I may have found my answer. Apparently bread can taste sour if it's "over-risen". I allowed it to rise then knocked it back then allowed it another 30 mins in the tin before baking.

It's pretty much the same as I did when I used Allinson easy blend yeast, but the Hovis was "fast action" possibly meaning it didn't need to be left to prove again

I'm going to have another shot at it, cook it free-form this time, not in a tin!

noonesperfect

Seems I'm on my own here.

Tried again this time just allowing the bread just one rising (90 mins) then baking.
The bread is delish.