handmade bread

Ballymackeonan

I've been making bread by hand for years - used the airing cupboard if it was urgent, but prefer the overnight rise as well. I mix and knead by hand too.. think of the person you like least and give the bread a good walloping!

If you can find Dove's Farm spelt flour, it has a recipe for Roman Bread which has olive oil in it I don't do the bit about throwing the dough back into the bowl - an earlier version had mixing by hand for 15mins - or the equivalent in the mixer. It's good toasted as it comes out really crisp (you can here it sizzliing gently in the toaster)

http://www.dovesfarm.co.uk/recipe_details.html?ri=114&isd=t

thriftmonster

If I'm desperate in the winter, the oven turned on just to bring on the electric light but no heat is good - and I can't believe it uses that much leccy.

Debt_Free_Chick

Dough will prove in a fridge - although it will take hours. overnight is usually sufficient.

Rather than a "warm place" you can place the bowl into a plastic bag large enough to encase it completely - a bin liner, if necessary :eek: And simply leave this out on a work surface. The bag will create a mini-warm-microclimate and should prove the dough within an hour.

Otherwise, leave the dough anywhere and, eventually, it will prove - warmth just quickens the process. Avoid draughts though as that puts the yeast off

sistercas

milliemonster wrote: »

Yes I agree with all of the above, I make all my bread by hand now (ditched the BM) and have read a lot about proving bread dough and everything I have read says you should ignore the recipes that say leave in a warm place to rise and leave it to rise in a cool place for as long as you can (overnight is best and in a fridge is fine), they also say you should use half the amount of yeast the recipe recommends so that the dough rises slower and lets the natural flavours develop

this is interesting, I have to say I use my BM for mixing the dough and then I get it out and prove it usually in a warm place just made some actually - beautiful bread rolls in 2 and a half hours start to finish.
I am however going to try doing it by hand at the weekend and prove it slowly to see if its any better

Patchwork_Quilt

Would the car be warm enough, in an emergency?

thriftmonster

If you,ve had it running recently I would think it would work. As someone said draughts are killers - you could try covering in clingfilm and then wrapping in a duvet or fleece etc

Fozz

I make bread by hand, but so far haven't had very good results, mine always goes stale really quickly and tends to be a bit "cakey" in texture - does anyone have any tips to make it better? I use 1 tsp dried yeast to 2 lb flour (I agree that most recipes specify way too much yeast), and olive oil. Actually I think I use 2 tablespoons to a pound of flour, maybe that's too much!

mouseymousey99

It does stale quickly - but - that's because the shop ones are full of preservatives & assorted 'nasties' to extend its shelf life. Think of it as something you make every day/other day & enjoy feeding the birds on the odd bit?
Re the texture are you using enough salt? I know people are scared of salt but you do need it in bread. (Humble opinion and all that)...

Fozz

Thanks, yes I shouldn't really compare with shop bread! I put in a teaspoon of salt to a pound of flour.

fedupfreda

Fozz wrote: »

I make bread by hand, but so far haven't had very good results, mine always goes stale really quickly and tends to be a bit "cakey" in texture - does anyone have any tips to make it better? I use 1 tsp dried yeast to 2 lb flour (I agree that most recipes specify way too much yeast), and olive oil. Actually I think I use 2 tablespoons to a pound of flour, maybe that's too much!

Hi, maybe the flour you have been using - I find that the own brand bread flours are major culprits for making a 'cakey' dough (but sometimes that is exactly what you want, especially with hot cross buns :drool: ) I usually find any flour advertised as 'extra strong' or 'for breadmakers' seems to work really well - a higher level of gluten, I think. I also use olive oil, but this also makes the bread 'cakey' if too much is used - again, sometimes this is exactly what you want - think ciabatta! Oil also helps keep a bit of moisture in the loaf and stops it crumbling into piles of breadcrumbs when cut. HTH.