handmade bread

stressedoutmumof1

An update: I purchased some more bread tins today (already had one) and my dough is in it's rising stage - and looking good. I'll be back later as I'm due to have a punching session in about half an hour

suzybloo

was toying with the idea of handmade bread as no-one else likes the Panny bread - will follow thriftlady's pictures, and if it works out I will sell the Panny and put the money to my £10k challenge!

fingers crossed!!!

stressedoutmumof1

Right well I made 3 loaves using the 4 loaf recipe in order to have bigger loaves. My verdict is they taste great (just eating a slice with marmite), better than the panny, apart from the initial mess they were straightforward and I now have 3 loaves instead of the 1 I would normally have from the panny. All in all I will continue to use this method, however I don't think I will be getting rid of the panny, as for convenience you can't beat putting your ingredients in one pan, pressing a button and 2 hours later bread being produced. Thank you Thriftlady - you have opened my eyes

thriftlady_2

stressedoutmumof1 wrote: »

Right well I made 3 loaves using the 4 loaf recipe in order to have bigger loaves. My verdict is they taste great (just eating a slice with marmite), better than the panny, apart from the initial mess they were straightforward and I now have 3 loaves instead of the 1 I would normally have from the panny. All in all I will continue to use this method, however I don't think I will be getting rid of the panny, as for convenience you can't beat putting your ingredients in one pan, pressing a button and 2 hours later bread being produced. Thank you Thriftlady - you have opened my eyes

Yes!! Success -better than breadmaker bread:j I'm so glad it worked out for you SOMO1:T

Lily-Lu

Well, I only bake bread occasionally. Mainly due to not getting particularly good results. However, I spotted this thread again this morning, and it got me longing for some. So, this afternoon I baked a loaf. Had a slice about half an hour ago with some Country life butter. Bread was still a little warm, so the butter slightly melted into the bread....Ahhh heaven:D

Now, what I would like to know is, what is the difference between normal white plain flour, and 'strong' white flour? Do they add something to make it strong? If so, what? It certainly doesn't read any different on the ingredients label to that of ordinary white flour.
Reason why I'm so curious is that today I used ordinary plain flour (Morrison's 75p for 1.5kg bag) and it turned out just fine

thriftlady_2

Lily-Lu wrote: »

Now, what I would like to know is, what is the difference between normal white plain flour, and 'strong' white flour? Do they add something to make it strong? If so, what? It certainly doesn't read any different on the ingredients label to that of ordinary white flour.
Reason why I'm so curious is that today I used ordinary plain flour (Morrison's 75p for 1.5kg bag) and it turned out just fine

Nothing has been done to the flour Lily-Lu, strong flour is ground from a different variety of wheat. Strong flour is made from 'hard' wheat and plain from 'soft' wheat. It is to do with gluten if I remember correctly. The harder varieties of wheat have more gluten and gluten is what you want in bread -I think it is what makes it stretchy.

Most hard wheat is imported because the UK doesn't have ideal growing conditions for it. Some is produced here though but I think it is mostly available from small scale millers and therefore a bit more expensive.

GreyhoundAngel

I stumbled on this thread a little earlier and it really sparked a desire to try this

I bookmarked it to come back to later this week (once I've done the shop run as I'd have to get some yeast & strong flour) :rolleyes:

It's a bit spooky, just as I went to check on dinner there was an loud clunk in the kitchen. I turned round to see which of the mutts were upto something they shouldnt be (assumption ) only to see one of the wall cupboards open and this tin rolling around the floor

I picked up the tin ...... and it's only a full and unopened tin of yeast - sell by date 2011, thought great one less ingredient to get - went to put it back in the cupboard only to see the empty space it must have escaped from .... is right next to an unused bag of strong flour :rotfl::rotfl:

So I now have the means to try some bread making but wanted to ask a quick (and probably very silly) question or two....

I notice people mentioning that when baking the loafs - if you "freeform" they can come out a little "flat" etc .... now that's not an issue if I'm doing bread as I have loaf tins ... but I did consider making rolls etc ... how do you prevent them from spreading out or being flat ? I have visions of people using their poached egg rings to keep them toeing the line :rotfl::rotfl:

Thanks
G:A

thriftlady_2

GreyhoundAngel wrote: »

but I did consider making rolls etc ... how do you prevent them from spreading out or being flat ? I have visions of people using their poached egg rings to keep them toeing the line :rotfl::rotfl:

Thanks
G:A

They don't spread GA. I think because they are so small to start with. There's a roll recipe somewhere on this thread which I find very reliable. Cup your hand around the ball of dough with your fingertips touching the worktop and turn the ball of dough gently on the surface until you have a neat roll shape.

SammyD_2

Just finished eating apple scrolls made with Looby Loos sweet bread recipe. Made before I had read the whole thread, so tried to use breadmaker yeast in usual way (ie by putting in water). Did not fizz so added another tsp. Still have turned out fantastic, although perhaps a bit yeasty. Next time will be perfect!

Had not made bread by hand since I was a child, thanks everyone for the inspiration. Very theraputic when my daughter was grizzling - the dough got a very good knead!

Lily-Lu

thriftlady wrote: »

Nothing has been done to the flour Lily-Lu, strong flour is ground from a different variety of wheat. Strong flour is made from 'hard' wheat and plain from 'soft' wheat. It is to do with gluten if I remember correctly. The harder varieties of wheat have more gluten and gluten is what you want in bread -I think it is what makes it stretchy.

Most hard wheat is imported because the UK doesn't have ideal growing conditions for it. Some is produced here though but I think it is mostly available from small scale millers and therefore a bit more expensive.

Ahhh, I see. Thanks for that Thriftlady

Well, the last couple of loaves I made about a month ago, didn't go down too well with either of my sons. They were made using strong bread flour. This is the first time I've tried the ordinary plain flour today (since using it in domestic science at school in the 70s). My adult son has never complimented me on my bread until today. He and I have eaten the whole loaf:o, and he's said he could eat more. So, I'll be making a batch tomorrow and sticking with ordinary plain flour from noiw on :T

I have a couple of bread recipes in old books. The GHK cookery compendium (1954) and a Marguerite Paten book from 1974 (it was her recipe that I used today) and neither of them mention 'strong' flour. So, I assume ordinary plain flour was used back then:)