handmade bread

count_rostov

Bunny200 wrote: »

well.... that didn't work. I now have a very dense very heavy spongey brick!!:rotfl: Where did I go wrong? Maybe the yeast I used was the wrong type, certaintly didn't get any frothing, maybe the odd bubble, I used Hovis Fast Action Bread Yeast and added the sugar and water. Could the water have been too hot? used water from the kettle but hadn't boiled for a while. Then I put the mixture in an oven that was warm, turned off but it didn't really rise much.

I want to give it another try so what did I do wrong. Maybe I should try kneeding it next time!!

Must try harder!!!

Is Fast Action Bread Yeast the type which comes in sachets? In which case, you just need to add it to the flour (no sugar) and then add the water. It can be tipped straight into the buttered bread tin and only needs to rise once.
Sorry you ended up with a brick!

Bunny200

Just found this article & recipe in the Guardian about breadmaking, theres an interesting point made about leaving read to ferment and therefore make the wheat easier to digest, which helps why lots of people are now gluten intollerant etc when we've eaten wheat for milleniums. Might even try this recipe as I refuse to throw in the towel just yet!

http://blogs.guardian.co.uk/food/2008/04/crust_of_living.html

nick_b

Bunny200 wrote: »

Just found this article & recipe in the Guardian about breadmaking, theres an interesting point made about leaving read to ferment and therefore make the wheat easier to digest, which helps why lots of people are now gluten intollerant etc when we've eaten wheat for milleniums. Might even try this recipe as I refuse to throw in the towel just yet!

http://blogs.guardian.co.uk/food/2008/04/crust_of_living.html

Good for you! I highly recommend Andrew Whitley's book Bread Matters if you're interested in this. I now make sourdough bread, which is an even longer process than the sponge one mentioned here, but the bread tastes amazing!

Justamum

nick_b wrote: »

I highly recommend Andrew Whitley's book Bread Matters if you're interested in this.

I went to a talk he gave on bread and it was fascinating. Because of his talk I buy only organic flour and would never buy any flour which was roller milled. I also leave my bread to rise for as long as possible to improve the flavour and make it more easily digestible. The book is also excellent.

princesstippytoes

Bunny200 wrote: »

well.... that didn't work. I now have a very dense very heavy spongey brick!!:rotfl: Where did I go wrong? Maybe the yeast I used was the wrong type, certaintly didn't get any frothing, maybe the odd bubble, I used Hovis Fast Action Bread Yeast and added the sugar and water. Could the water have been too hot? used water from the kettle but hadn't boiled for a while. Then I put the mixture in an oven that was warm, turned off but it didn't really rise much.

I want to give it another try so what did I do wrong. Maybe I should try kneeding it next time!!

Must try harder!!!

Has anybody made the bread in the first post and its worked? I cant afford to waste the ingredients if its going to be a dissaster.

ubamother

if ur using wholemeal flour, crush up half a vitamin C tablet to a powder (between two spoons works) and add with the flour - can't remember the science behind it but it works a treat

Uniscots97

Have lots of vitamin C tablets and love wholemeal bread. Just started making my own bread so must try this thanks.

looby-loo_2

princesstippytoes wrote: »

Has anybody made the bread in the first post and its worked? I cant afford to waste the ingredients if its going to be a dissaster.

:j :j :j me, me, me, :j :j :j

and it was the best bread I have EVER made!:T :T :T

I left it double in size, the mixed it again. I was so wet that I poured it into the loaf tin. It rose to the top and a baked it in a very hot oven.

I made another on Wednesday and that worked too! Don't give up it really does work. BTW, I'm using a Kenwood on full power to mix it which helps.

C1aire

Out of interest, what size tin are you using for the OPs recipe? I used my usual 1lb loaf tin and like an earlier poster, now have to go clean my oven

prwmotors

Sorry if posted in wrong place,but looking to purchase Pullman Loaf tin does anyone know where to buy from besides Ebay.