handmade bread

freyasmum

vicky_kidder wrote: »

THank you for helping Penny! I will be baking by hand. Do I need specific tins to put it in?

Depends which type of bread you'll be making - ciabatta is baked on a flat tray and cottage loaves, etc are freestyled. Normal shaped loaves need to be baked in a tin though - just a plain, 2lb loaf tin will do the job nicely

vicky_kidder

freyasmum wrote: »

Depends which type of bread you'll be making - ciabatta is baked on a flat tray and cottage loaves, etc are freestyled. Normal shaped loaves need to be baked in a tin though - just a plain, 2lb loaf tin will do the job nicely

Thanks, hadn't thoguht about what style I would be making. Showing my bread-making newbie status there eh? Haha.

moanymoany

I make wholemeal bread because we like it best. here's my recipe.

1lb of wholemeal bread flour
1 heaped or 2 flat teaspoons of the yeast you mix with the flour (check the pack) I use Doves.
1 heaped teaspoon sugar
half teaspoon of salt
11 fluid ounces of warm water - comfortable to the hand
1 tablespoon of oil - I use olive but any will do

Mix the flour/yeast/sugar/salt
add the oil and then the water about a third at a time until it mixes without feeling wet - you may need a little more water or if you overdo it a little more flour.

When it is well mixed you have a choice. You can knead it on a floured surface intil it is smooth and leaves the surface clean - about 10 minutes.

Or - you can put it straight into a bread tin - I line them with baking paper.

Leave it until it has risen well - I just leave mine in the kitchen, it can take up to 45 minutes. If it takes longer it doesn't matter.

I heat my oven to 175 degrees and then put the bread in. I then turn the oven up to 200 and bake for about 30/35 minutes. It should be well browned and when you tap the bottom it sounds hollow. I sometimes take the bread out of the tin and give it another 5 - 10 minutes as we like our bread really crusty.

It is easy - much easier than pastry. Good luck.

ps - I've had what I thought were disasters - too wet, had to add loads more flour - and it always turns out okay. Wonderful stuff bread, so forgiving.

Penelope_Penguin

vicky_kidder wrote: »

THank you for helping Penny! I will be baking by hand. Do I need specific tins to put it in?

OK! I'll add this thread to the current handbaking thread to keep ideas together.

If you want a "loaf" shape, you'll need a loaf tin To save buying one, though, you can make bloomers, rolls, flatbread, freeform bread

Penny. x

gairlochgal

Good thread. My mum grew up in rural Ireland where you made bread and/or scones every single day, so she's completely mystified by the popularity of breadmakers. I recently sat and had a cup of tea in her kitchen while she effortlessly put a loaf of soda bread together.

We're pretty lucky with all our gadgets these days - probably important not to lose the underlying skills, esp for our kids, whose economic outlook is blimmin' tough. I have a batch of artisan dough rising in the remoska. Unknown territory for me. We'll see!

nickbrat

made some bread rolls the other day and they were ok.

The problem was though that the dough after being mixed in the BM was very,very sticky. It was a Bloody Nightmare.

Any ideas why this happens aas it has happened before.

ItsOnlyMe_2

I have successfully made my first loaf of bread - nice being able to take my own bread for sandwiches at work than some of the supermarket's own brand.

I'm probably biased but thought it tasted damned good, especially for a first attempt. I just followed a simple recipe and it seemed to work - didn't really take that long either and could be easily made at night to be ready for the next mornings lunch boxes.

I'm just now intrigued to work out how much it cost me to make ...

bertiebots

If you are using lidl bread flour at 48p a bag it should work out at approx 23p per 2lb loaf! I worked it out ages ago and its stuck there in my head!!

wendywitch

I need some help. I borrowed my mum's Murphy Richards bread maker as I'd brought loads (15 in fact) of reduced Hovis Granary and Wholemeal bread mixes, all well in date - Jan and March 2009. I've tried one of each mix and they have both been a disaster.
I followed the instructions on the packet and the mix raises lovely (I saw through the little window ) but when it's finished baking and I get it out it's gone flat! :mad:
I sampled each one and they were both stodgy - the wholemeal one was the worse

Please can someone help me??

blitz

Hi, Im having a problem with my loaves, while theyre lovely in the inside, the crust is too crusty. I do love crusty loaves but even my bread knife is having trouble getting through:rotfl:Is there anything i can do?