handmade bread

MrsE_2

northwest1965 wrote: »

I just wondered how well they freeze? Anyone?

Red Onion in the bread sounds really good, lovely with homemade soup!

I can't believe you were a novice!!!

Freeze, freeze Are you not woman enough to eat it, ops just me thats a glutton then:o:o:o:o:o:o:o:o
:rotfl:

northwest1965

I've had it for breakfast, lunch and just had a slice with homemade blackberry jam on it. I can feel myself ballooning. I have gone from 12st7lb to 9st and recently put on 9lb. This cooking malarky is taking its toll

Rossy2692

Well I have 2 loaves of bread in the oven as we speak using OP method, smells lush! Hoping it tastes as nice! Had to use a tin and another proper loaf tin as there was too much mix for the bread tin but nevermind

Rossy2692

Have also just mixed up a batch of the Artisan bread and that is say on the counter doing its thing! lol

Karena_3

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?

I have used the Econ Gastronomy recipe and it came out really well much better than my BM bread.:j

trixietoes

A quick question... I have finally mastered bread baking (well in comparison to previous attempts). I have a couple of questions to see if my results are right as I don't know anyone else who makes theoir own bread to compare with or ask.

I have only made bread rolls so far and they are quite heavy and dense. Is this how other peoples h/m bread ifeels? They do taste yum though. It's just the ones bought from the bakery are a lot lighter (weightwise) and more spongy (hole-ier).

Thanks xx

simpywimpy

Id love to try the econ gastron recipe, do you have it?

zippychick

Here you go - economy gastronomy bread

Justamum

trixietoes wrote: »

A quick question... I have finally mastered bread baking (well in comparison to previous attempts). I have a couple of questions to see if my results are right as I don't know anyone else who makes theoir own bread to compare with or ask.

I have only made bread rolls so far and they are quite heavy and dense. Is this how other peoples h/m bread ifeels? They do taste yum though. It's just the ones bought from the bakery are a lot lighter (weightwise) and more spongy (hole-ier).

Thanks xx

You won't get the same light bread that you buy because of the Chorleywood Process which is used to make mass-produced [STRIKE]tasteless spongy pap[/STRIKE] bread.

trixietoes

Phew, thanks, that's what I wanted to hear... that my doorstops weren't all wrong afterall.

xx