handmade bread

marmalize

well well well..............not bad at all...a bit more of an 'open' texture than normal(but no big air bubbles as i thought there might be) .Considering it only took an hour(ish) from flour to loaf...not bad, i might try that again(without the panicking!!)

zippychick

Yay! See, wasn;t so bad after all!?

Woofles

I always understood that was the beauty of using quick dried yeast, no need for a knock back and second kneading and proving. That's the way I've always done it with the sachets.

zippychick

Woofles what do you do then? Cook it after the first rising without touching? Do you shape it before it rises?

marmalize

zippychick wrote: »

Woofles what do you do then? Cook it after the first rising without touching? Do you shape it before it rises?

well thats what it said, and what i did...mix, knead till smooth, shape as desired, leave to rise for 30 mins then put straight in oven and cook..i shall try it again in loaf tins(i did bloomers this time)...:j

Woofles

I just leave it as a big blob in the bottom of the mixing bowl covered with a damp tea cloth, I then give it a quick shape either as a cob type or bloomer and bung it on a baking tray into the oven.

Now its never going to win prizes in a beauty contest and I realise if you want to make sandwiches its not much use, which is probably why it is better to prove it in a loaf tin.

marmalize

yes..it did 'spread' in the oven, didn't hold a good bloomer shape, so i shall try it in a loaf tin next time...but all in all, not bad..

jacki981

Itried the soft rolls last night! They are amazing thanks so much for the link! Need more flour so I can make more now yum

northwest1965

I'm having my 1st real go at making bread by hand this weekend. I watched Econ Gastronomy this week and Paul made bread. He only left it to prove once, knocked it back, shaped it and in the oven it went. From what I read most of you let it prove twice. Is the proving once method, any better?

marmalize

northwest1965 wrote: »

I'm having my 1st real go at making bread by hand this weekend. I watched Econ Gastronomy this week and Paul made bread. He only left it to prove once, knocked it back, shaped it and in the oven it went. From what I read most of you let it prove twice. Is the proving once method, any better?

The recipe i followed you didn't even 'knock back' once...but it worked..:T
found on the back of the dried yeast packet:

1lb7oz strong white bread flour
2tsp salt
1tsp sugar
1tbsp veg oil
7gm sachet dried yeast
14floz warm water
mix everything together and knead for 10 mins till smooth dough,place in loaf tins or shape into rolls,cover and leave to rise for 30 mins or until doubled in size,place in preheated oven 230%C gas mark 8, bake for 30 mins...

it worked..which did suprise me a bit..had lovely homemade bread toast and scrambled egg for brekkie...yum yummy