handmade bread

Herbyme

I use the BM for making pizza dough, 45 mins and it's ready to roll out, my kids and their mates absolutely rave about it! But rolling is tricky, it keeps shrinking back, any tips?

Erme

Hope no one minds but wanted to post pics of Thurs silly o'clock's successes on here



20z flour FP bread by johanino36, on Flickr

Hope everyone is well...over 1/2 the right sided one (mix of brown dough and white dough - nice effect)

Pray you get your burger recipe sorted.....How do you make bread in a toaster? This is intriguing...

E

northwest1965

I love to see other peoples bread pics. I've got some on the go at the moment. I am experimenting by using milk with this batch.

Swan_2

carolinerunner wrote: »

I use the BM for making pizza dough, 45 mins and it's ready to roll out, my kids and their mates absolutely rave about it! But rolling is tricky, it keeps shrinking back, any tips?

if you can plan ahead, refrigerate the dough for at least 24 hours, then you'll find it no longer has that annoying spring back

I usually portion it into pizza sized bits, roll into balls, place them on an oiled tray, cover with clingfilm & pop in the fridge
let it come back to room temperature before shaping & topping

you can keep the dough in the fridge for several days & it'll still be fine

northwest1965

I remember seeing that on his programme, messy but looked gorgeous.

zippychick

carolinerunner wrote: »

I use the BM for making pizza dough, 45 mins and it's ready to roll out, my kids and their mates absolutely rave about it! But rolling is tricky, it keeps shrinking back, any tips?

Try putting a layer of clingfilm between the dough and the rolling pin. Works a treat as the clingfilm keeps it in place and stops the shrinkage :j

zippychick

Hannah, I have deleted your post due to copyright reasons

The recipe itself is here

Take care over copyright. Use excerpts and links rather than copying long text. This site asserts copyright on all comments posted on the board.

northwest1965

Channel 4 will be running a series of River Cottage short films focussing on different aspects of bread making, starting from Monday 20th September.
Over a series of 5-minute “bites”, River Cottage Chefs, Gill, Gideon and Nonie offer step-by-step guides to the joys of baking homemade bread:
Lunchtime Baking : River Cottage Head Chef Gill demonstrates how to make the perfect soft white rolls for lunch time, while River Cottage Chef Gideon rolls out a simple but delicious oat cake recipe.
20th September at 12.05

Sweet Bready Treats: River Cottage Head Chef Gill demonstrates a tasty and tempting way to combine old bread with fresh fruit in the perfect summer pudding, while River Cottage Chef Nonie gives a step-by-step guide as to how to make home made doughnuts.
22nd September at 12.05

Sourdough Baking: For anyone who wants to get into serious baking, sourdough is artisan bread-making like they used to do it for centuries. Follow River Cottage Chef Gideon as he shows how to make a sourdough starter and classic sourdough loaf, as well as a tangy sourdough rye loaf too.
23rd September at 12.05

ginnyknit

That sounds interesting, quite fancy making sourdough!

deborah64

Hi all, could someone point me in the right direction for bread recipes that are made by hand.I don't have a bread maker, but fancy having a go by hand.
Many thanks
Debb xxx