handmade bread

p00

I noticed in the Economy Gastronomy book that the bread didnt have oil or sugar which you put in my breadmaker recipes. Why is this? and what does save a bit for your next starter actually mean?

Sorry if it sounds a bit dim.

xxp00

dm4140b

Hmm sounds delicious

thriftlady_2

p00 wrote: »

I noticed in the Economy Gastronomy book that the bread didnt have oil or sugar which you put in my breadmaker recipes. Why is this? and what does save a bit for your next starter actually mean?

Neither sugar nor oil are necessary. Oil make the loaf a bit softer, easier to cut and helps it last longer. Sugar is completely unecessary.

Bread only needs flour, salt and water and yeast, and even yeast is not strictly necessary if you make your own sour dough. Breadmaker recipes seem to have far too many unecessary ingredients. I think they try to copy the kind of factory made bread you can buy which has even more ingredients.

Using a piece of the dough to knead into your next loaf will produce a better tasting loaf with more character. It will have had time to sour naturally. I'm not sure whether you just knead it into your dough or whether you mix it with water and more flour and yeast first and let it develop a frothy head. Check the recipe;)

northwest1965

I made my 'best so far' loaf yesterday, it lovely. I am so pleased:j
I didnt have the oven as high as previously and I didnt brush with salted water. The crust is crispy but not over crunchy.

Have a question though. Does anyone use tins to bake a loaf in?

Penelope_Penguin

jacki981 wrote: »

my kids already expect hand made now after just 4 weeks but keep asking for tiger loaf! does anyone have the recipe i can try?

Tiger bread

Penny. x

mouseymousey99

Made the Rustic bread from this months Good Food - wow!! Its a sort of half way house btwn normal & sour dough, you put some of the bread in the fridge overnight. Its turned out well, at last crusty bread. (Getting himself to take a pic).

zippychick

northwest1965 wrote: »

I made my 'best so far' loaf yesterday, it lovely. I am so pleased:j
I didnt have the oven as high as previously and I didnt brush with salted water. The crust is crispy but not over crunchy.

Have a question though. Does anyone use tins to bake a loaf in?

NW i tried a tin, but that was one of my first attempts and i ende dup with subamrine bread so it put me off (although that was my first ish attempt). I also bake for one, so don't really use enough to fill a loaf tin if that makes sense. Why not try one if you are wondering?

Thriftlady, I have been following your SD antics here but wondered if you would be kind enough to put it in point simple form. It took me long enough to get my head round handmaking bread, never mind SD.

As far as I understand, you make some dough with flour and water, leave it for a few days and the natural yeast makes it "live". Then you take some off and throw it out and add more flour or something/ I dunno, confusing myself already.:rotfl:

Woofles

Like you zippychick I'm baking for one, so tend not to use a tin.
Bread is very accommodating and any oven proof dish can be used, with some interesting results.

http://www.bbcgoodfood.com/recipes/1610/bacheldre-welsh-claypot-bread

Not tried that, but have used a round casserole tin when dough seemed to be spreading a bit too much.

lambanana

I make small loaves and find that folding it in thirds then tucking the ends under works fine and it doesn't spread too much, I usually give it a little squeeze inwards after prooving and before putting in the oven. I must make more...we're all out!

fluffybunnies

thriftlady wrote: »

Neither sugar nor oil are necessary. Oil make the loaf a bit softer, easier to cut and helps it last longer. Sugar is completely unecessary.

Bread only needs flour, salt and water and yeast, and even yeast is not strictly necessary if you make your own sour dough. Breadmaker recipes seem to have far too many unecessary ingredients. I think they try to copy the kind of factory made bread you can buy which has even more ingredients.

Using a piece of the dough to knead into your next loaf will produce a better tasting loaf with more character. It will have had time to sour naturally. I'm not sure whether you just knead it into your dough or whether you mix it with water and more flour and yeast first and let it develop a frothy head. Check the recipe;)

You need a little bit of sugar for the yeast to feed on and help it grow.....