handmade bread

JulieGeorgiana

Farway wrote: »

Could you not just divide recipe by 4?

Near bottom is does mention this, but warns against using not enough yeast

"NB if you are cooking fewer than 4 loaves, always use at least 10g yeast even if you reduce all the other quantities. i.e if you try to quarter all the measurements, don't go lower than 10g of yeast."

I know that's an option, but I was thinking of ways to batch bake. But more then anything I think buying more tins would be the way to go for me

Doom_and_Gloom wrote: »

However I can help you with cheap bread/loaf tins/pans as the 99p store sell them . If you can't find them there the £1 store also do them.

Thank you, I found them at £3 each at Mr T. But my Husband is going to drive me to Poundland in a little while to see what they have, otherwise he has agreed to spend £12 on 4 tins, because he likes my fresh baked goodies more then shop bought. He sees it as a good investment. But would prefer £4 to £12!!

Penelope_Penguin wrote: »

Why not shape the rest of the dough into a round loaf, or rolls, and bake on a sheet

I think this is a great idea, once I know the recipe works, I am planning on 'experimenting' and seeing if this work!

Also it looks like it might work as a pizza/calzone dough too!

Doom_and_Gloom

JulieGeorgiana wrote: »

Thank you, I found them at £3 each at Mr T. But my Husband is going to drive me to Poundland in a little while to see what they have, otherwise he has agreed to spend £12 on 4 tins, because he likes my fresh baked goodies more then shop bought. He sees it as a good investment. But would prefer £4 to £12!!

Just wondering if you did find them in poundland in the end. I do hope you did as £8 is a huge difference (it's about the price of a cinema ticket around here :eek:)! I have to agree that home made bread is a lot better than shop bought, unless it is good quality shop bread (ie expencive) I refuse to eat it now, and is a great investment. We have a few loaf tins that my partner uses to make bread but we also invested in a bread maker for when he doesn't have the time (breadmaker does make jam as well though :T).

Penelope_Penguin

I'll add this to the handmade bread thread to keep ideas together

JulieGeorgiana

Doom_and_Gloom wrote: »

Just wondering if you did find them in poundland in the end. I do hope you did as £8 is a huge difference (it's about the price of a cinema ticket around here :eek:)! I have to agree that home made bread is a lot better than shop bought, unless it is good quality shop bread (ie expencive) I refuse to eat it now, and is a great investment. We have a few loaf tins that my partner uses to make bread but we also invested in a bread maker for when he doesn't have the time (breadmaker does make jam as well though :T).

Yes I did

I paid £1 each and got 4 of them

I made some lovely loaves with them, when warm they are lovely and light, when cool, they taste very much like a German Bread I grew up with. So I will be making it for a gift for my mum who LOVES german Bread (being German and all).

The recipe was so simple... no knead and 40 minutes proving, it was a wow recipe!

Thank you for asking

hotcookie101

I just made some dough following the recipe on the packet of Bacheldre malted grain flour (although I did replace 100g of the granary with white flour)
It was 500g flour, 1.5tsp salt, 7g yeast 2tsp honey and 330ml warm water.
The dough was like soup.... I had to add a fair whack of extra flour the get it kneadable (is that a word? ) and kneaded it in kenwood chef. Its is still quite sticky (it formed into a ball, but bits stick to my fingers after touching it)
Am currently leaving it to rise and plan on baking in a 2lb tin.
Should I have added any more flour to make it drier? Or does that sound like its supposed to be? There is no way I could have made kneadable bread without adding some extra at the start (it was falling off the dough hook to begin with!)
Thanks, I'm still a bit of a breadmaker novice-my sourdough is improving, but haven't made much yeasted bread

mrssnowy_2

JulieGeorgiana wrote: »

I want to use this recipe:

Also where could I find cheap loaf tins so I can make this recipe using the over just once?

Try charity shops-ask if not on view as these are often slung out!
good scub and oil well and will be OK

mrss

seraphina

Hi There,

I usually add 60% water for 100% flour - so for 500g flour I would have added 300 mls water or liquid. Also, I find the amount of water needed varies between flours, so I add most of the water and see how I get on before adding the rest. Your recipe seems to be quite water-heavy.

The dough should be sticky to start with, but after 10 mins kneading it should be soft, pliable and not sticky. In your case I would have added extra flour.

If it's still a bit sticky when you leave it to rise you'll be fine - it might be more difficult to shape but it will still bake okay.

hotcookie101

Thanks. Will leave it to rise then shape with floured hands

Penelope_Penguin

hotcookie101 wrote: »

I just made some dough following the recipe on the packet of Bacheldre malted grain flour (although I did replace 100g of the granary with white flour)
It was 500g flour, 1.5tsp salt, 7g yeast 2tsp honey and 330ml warm water.

Was that a recipe intended for a bread machine? BM recipes tend to be wetter, so I always reduce the water for a handmade bread

Justamum

hotcookie101 wrote: »

It was 500g flour, 1.5tsp salt, 7g yeast 2tsp honey and 330ml warm water.
The dough was like soup....

A normal dough using 500g of flour would have 300ml of water added, so I don't know how yours could have been like soup! I often add about 30ml of oil to mine making 330ml of liquid, but it is always fine. It will start off very sticky, but you have to keep kneading and it will become silky smooth. There is a no-knead dough which is very sticky - you mix it and slap it into a bread tin and it comes out fine (if you like a moister bread).