handmade bread

[Deleted User]

my dutch oven has arrived and I am so pleased with it. I am making a lamb casserole in it just now and will bake bread in it tomorrow. Heat retention is great and the lid fits really well so fingers crossed for an awesome loaf. I had to stop my bread leaven mid way as it didn`t arrive on friday and just dragged him out of the fridge where he was plopped for a sleep

I`ll add more flour and salt water tomorrow and I think I`ll make a softish dough, which I will raise on bakewell paper in a colander and drop into the hot dutch oven

The older I get the more nice things I am finding eg this dutch oven would have been a fab buy 30 years ago and would still be going strong. Its a lodge 5 qt with a flat bottom and loop handles from headcook

zippychick

Right am attempting the bread rolls for the first time today. Halfed the recipe, only it seemed FAR too liquidy and i had to add heaps of flour to make it "kneadable". Anyone else found this or was I just being a numpty?

Rising overnight in the fridge. Rolls for dinner tomo with poached eggs. MMM

competitionscafe

mouseymousey99 wrote: »

I'm on my third batch now Comptetionscafe its a good recipe. I have though swopped the yougurt for olive oil (just my preff) and noticed I've got an even lighter loaf. It does produce a lovely crusty loaf (I have photos but I'm not sure how to add them).

Thanks, will try it with yoghurt this time and then maybe try olive oil next time to compare. It's in the oven now, smells good! I ran out of flour (was 110g short) so added 110g of rolled oats. It was very sticky so quite hard to knead and I didn't have any more flour to add.

Do you use flickr.com or picasa or any of the other free online photo albums? You will need one of them to post pictures or you can just link to them.

update: Took a couple of pics:


Bigger version at:
http://picasaweb.google.co.uk/lh/photo/URoNmh-VzjdLErk9cD9lHg?feat=directlink


Bigger version at:
http://picasaweb.google.co.uk/lh/photo/0RFnOAYIYU9gJPkDQwhGgg?feat=directlink

It is indeed a lovely, crusty and tasty loaf - not really a sourdough substitute though as its does not have that sour tang.

thriftlady_2

zippychick wrote: »

Right am attempting the bread rolls for the first time today. Halfed the recipe, only it seemed FAR too liquidy and i had to add heaps of flour to make it "kneadable". Anyone else found this or was I just being a numpty?

Was it this recipe Zippy? It shouldn't be wet although flour does vary in the amount of liquid it can absorb. Are you sure you halved everything?

northwest1965

How was the dough this morning zippychick?

ethansmum

Can anyone post a link to Count Rostivs bread recipe? I've had a look but can't see it. Also can i use my Doves farm breadmachine yeast for hand made bread? tHANK YOU!

jacki981

my rolls are not as soft and squishy anymore? they taste great but not the same what am i doing wrong?

thriftlady_2

ethansmum wrote: »

Can anyone post a link to Count Rostivs bread recipe? I've had a look but can't see it. Also can i use my Doves farm breadmachine yeast for hand made bread? tHANK YOU!

It's the first post of this thread;)

Is your yeast the one in the orange packet? If it is then yes, you can use that for handbaking no problem. Just add it to your dry ingredients.

Jacki981 -which recipe are you using?

jacki981

The one from the link given to me yours I think! Hf milk n water I love that soft gooey bread and just can't get it again grrr

[Deleted User]

Oh wow, I am so excited!! today I replicated the conditions of a real os bread oven and I have got the most AMAZING result

previously in a pot: using a large panillo, black with a lid. Aluminium and from aldi. Good result using the very hot pot, bread rose well. The crust was already brown on taking the lid off. More time given without lid= good bread and hard crust

now in a different pot: using a 5qt dutch oven by lodge, made from cast iron and with a heavy and well fitting lid and used hot at 210. Excellent rise and crust was still white when lid was removed after 30 mins. Crust was opened at slashes and looked good and white and soft. Another 30 mins and I have the bread of my dreams. Shaped like a boule with a gorgeous thin golden brown crust

weight of bread is 2 lb 13 oz and it filled the pot. Next time I will make 2lb 8oz loaf. I used 1 1/2 tsp sea salt dissolved in the last water addition and 1 1/2 tsp sugar. No idea of flour, water and leaven amounts. I used shiptons organic white

I have been trying for this result for ages