handmade bread

zippychick

thriftlady wrote: »

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?

yep that's the recipe. Am i SURE? Well, no not really he he. It's not like I had to just add a sprinkle of flour on, i had to HEAP more on several times- i couldn't even have taken it ouf of the bowl the way it was as it was far too sticky. But i wasn't feeling great yesterday, so to be honest don't think I paid as much attention as I should have , it being a new recipe and all. I was also using a new measuring jug.

northwest1965 wrote: »

How was the dough this morning zippychick?

It's like a BIG MONSTER DOUGH BEAST, trying to come out of the bowl! I had a quick peek this morning and its HUGE! I only usually make small quantities of bread so this seems to have tripled in size :eek: Going to cook it when I get home, so will let you know how that turns out.

I would actually wage money on it being my error - there's no way Thriftladys recipe is so out! I'm an idiot! :rotfl:

thriftlady_2

jacki981 wrote: »

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

I'm not sure why it has changed Jacki. Maybe the change in temperature now it is autumn has affected your bread or maybe you are using a different brand of flour or even just a different batch of the same flour. Flour varies quite a lot. Perhaps you are baking it just a tad too long?

Justamum

zippychick wrote: »

yep that's the recipe. Am i SURE? Well, no not really he he. It's not like I had to just add a sprinkle of flour on, i had to HEAP more on several times- i couldn't even have taken it ouf of the bowl the way it was as it was far too sticky. But i wasn't feeling great yesterday, so to be honest don't think I paid as much attention as I should have , it being a new recipe and all. I was also using a new measuring jug.

You might have forgotten to halve the water - I've done it myself! I normally make two loaves at a time using 1kg of flour and 600ml of water. Sometimes if I only make half the quantity (eg if I'm making pizza) I'll forget to half the water, and only realise when I've poured it in - which means I have to chuck in another 500g of flour!

thriftlady_2

Justamum wrote: »

You might have forgotten to halve the water - I've done it myself! !

Me too! I'm always scaling recipes up or down and mistakes are inevitable.

ethansmum

thriftlady wrote: »

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.
QUOTE]


*Hangs head in shame*

Sorry about that ThriftLady I read the first 5 pages then the last 5 pages of this thread, then tried to Google Count Rostov thinking he was a profession chef LOL!!

zippychick

You obviously both are right ! But I am convinced I triple checked it - but hey, something's gone wrong! I hope it's still in the bowl when i go home he he!:eek:

jacki981

i made the best loaf today there really isnt much left but its soooo yummy warm!
i will try taking the rolls out a few mins sooner thanks

zippychick

my rolls were delish! made 10 ish, couple smaller size, so obvioulsy messed something up.... la la la la la

Took a pic will post in a day or so as I was ever so proud.

Would like to try the all white though, it seems the yummiest.

I made two part brown rolls and 3 bits of bacon and a fried egg last night for dinner. Spread the gooey egg over each then split the bacon - could only eat one? Took the other into work today for brekkie! I was the envy of my team, and everyone was impressed i made the roll (because i told them, i was proud!)

competitionscafe

Apparently is National Baking Week next week according to this website which has a recipe for bread rolls:
http://www.nationalbakingweek.co.uk/recipes/111/real-bread-rolls
and some baking basics tips and recipes:
http://www.nationalbakingweek.co.uk/basics

andygb

thriftlady wrote: »

All those French bakers have been getting it wrong then, the French bread law (by which their traditional daily bread is protected) states that it must only contain; flour, water, yeast and salt.

I think that this French bread law must only apply to the "Pain le tradition", the staple French bread/baguette which we are used to seeing. If you go to France and visit an "Artisan Boulanger", then you will be confronted with many different kinds of bread - some containing cereals, nuts, olives, herbs, butter, then you have regional bread such as "Fougasse" a Provencal delicacy, which is made with Olive oil and various fillings such as Anchovies or bacon lardons.
The main reason that I started to make bread at home a couple of years ago, was because I could not buy bread in the UK which came close to the texture and flavour of French bread.

Andy