handmade bread

Penelope_Penguin

We have a long thread here - handmade bread. I'll add this thread to that one later.

Penny. x

jorichste

thankyouI knew there must be something on here!!Getting excited about having a go, but will have to wait until I can get to the shops on monday

kunekune

Just a word of warning. You don't say where you are, but flour isn't the same in every country. It may well be worth checking out what the gluten content of the local flour or looking at local bread recipes is before using recipes developed in the UK or US. In Australia and New Zealand you have to add all sorts of bits and bobs to the flour to get decent bread (I know that there are people trying the artisan bread in 5 minutes method, but would be curious to know whether it worked).

motherkitty

I bought quite a large loaf tin in our local Poundland!

nozzy6

Could someone advise me on how long you can leave dough to rise before you bake it please? Ideally I'd like to make some dough for ThriftLady's rolls tonight then bake on friday afternoon after work but would that be too long? I tried the recipe a week or so ago but I was pushed for time and ended up with little bricks!

Thanks

count_rostov

You want to leave it until it's doubled in size. How long it takes depends on how warm the room is. You can do it overnight in the fridge, or in half an house on top of a radiator.

moanymoany

I've found that a perfectly good loaf can be made with ordinary wholemeal bread dough - not kneaded - just leave it to rise and cook.

ragz_2

Hi all, please help, just made 500g bread mix with water to make 750g loaf. Put in my only bread tin and it looks like a lot of mix, about 2 thirds full. Will this be too much and if so will it overflow and be inedible?
Thanks

Question 2
I have just made dough but got rather distracted and forgot what I was doing. I have just put flour, water and yeast in with a dash of olive oil. Will it make bread? I had dough improver but forgot to add it, also I think there should be more ingredients?

thriftlady_2

Two-thirds full sounds just right to me;) It should then rise to the top of the tin or a bit over, then it is ready to bake.

If it does overflow though, it won't be inedible, just a funny shape.

phizzimum

If you're unsure of how much it will rise, remember you don't have to cook bread in a tin. you can shape the dough into a lump on a baking tray and it will come out like a rustic loaf. make criss cross patterns on the top and it will look even better!

(I know you've prob baked yours by now, but I thought i'd post that for future reference)