handmade bread

Biggles

I find that if I turn the oven dial until it just 'clicks' on, and just leave the dial there, the elements only stay on for a few seconds and hardly come on again (if indeed they do, I've certainly never seen it happen) it makes the oven almost exactly the same temperature as our airing cupboard.

positivelymummy

i am definately going to put my dough in the fridge when i make tomorrow, its getting to the stage where i'm making about 6 rolls a day (they are quite small though). so i'll report back after using the dough thats been in the fridge overnight, also i've found to stop the bread being so pale i dont cook it as long as recipe says, for example, for my 6 rolls, i put in oven on low heat (150) for only 15 mins, they still look a bit pale, but i think the warmness of them cooks them a tiny bit more

clutterydrawer

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!

I make a batch on the weekend then freeze moat of it and thaw as necessary - i work fulltime so makign bread every other day isnt really an option!

scottiedog

Can anyone help- I want to make a loaf of hand made bread. The bread tin I have is 6cm deep by 21cm long - is this a 1lb or 2lb tin (The mixture makes 1x2lb loaf or 2x1lb loaves)
scottiedog

zippychick

i replied in the quick questions

meanmarie

I find that I have to use strong flour to get an acceptable loaf.....at €2.49 for 2k....neither Aldi or Lidl sell 'bread flour' here but have been thinking of mixing 4k of strong flour with 2k of Lidl plain flour...it costs €1.19 and would certainly take down the cost a bit. I made bread yesterday and left it to prove overnight, kneaded for another bit and put it into silicone 'tin', left it to rise again until I was cooking dinner....it turned out well, maybe the long proving helps, will be doing it that way from now on.

HTH

Marie

grimerking

This weekend I started baking my own bread. My first loaf was made without a loaf tin and it ended up a bit flat - the bread was risen and fluffy, but the loaf was rather wide.

I bought a loaf tin from Tesco and tried again. This gave a good result and I'm now planning to make bread in batches, slice it and freeze for the week ahead.

I have a yeast question. The recipe I'm using is Mary Berry's 'Farmhouse Loaf':

750g strong flour (I used Asda Smart Price plain flour and it seems fine)
30g butter
2 tsp salt
450ml warm water
7g sachet of fast action yeast

I've read through a few threads on bread making and lots of people say to use less yeast than most recipes call for. Is this just to save money?

If I should cut back, what would you recommend?

Also, with this recipe, there is no need to activate the yeast first. You simply mix it with the flour, salt and butter in the bowl and then add the water. Tesco's also sell another type of yeast in tins - Allinson Dried Active Baking Yeast.

1) Could I use this yeast in the same way - i.e. no messing around activating the yeast first?
2) Would I have to use more of this yeast than the 'fast acting yeast'?
3) Somebody suggested grinding up the Allinson yeast, is that necessary?
4) 2tsp of salt seems quite a lot. Any opinions on this?
5) What does the butter do? Can I substitute cooking/olive oil instead? If so, how much should I add?

Also as a beginner, I'm still trying to figure out exactly what size loaf tin I have. Does anybody know what volume of liquid 1lb and 2lb tins can hold? Mine holds about 1.5 litres of water.

My final question relates to 'resting the dough'. I've only made two loaves so far. Both times I left the dough in a warm place for 1.5 hours to let it rise. Other people recommend leaving the dough in a cool place overnight, for a better flavour. Does it make a massive difference?

Beki

Today i made by hand...

* 2 medium sized rosemary focaccias

* 6 rolls

* 1 large loaf

should last us the week, as no school lunches to make!

basmic

Anybody know why my dough remains quite sticky? The last two loaves I've made by hand were sticky, and the first one stuck to clingfilm.

Also the bread tin I am using doesn't seem to tall enough. The dough rises, but flops along the edges - it doesn't actually go down the sides, but I'd like a taller loaf in the future.

Gigervamp

basmic wrote: »

Anybody know why my dough remains quite sticky? The last two loaves I've made by hand were sticky, and the first one stuck to clingfilm.

Try using less water. I usually find that for 500g of flour, I need 300mls water, but occasionally need a tad more.