handmade bread

sb44

Just found this YouTube vid which looks quite interesting.

http://www.youtube.com/watch?v=TITdWsPcAds

I think I may give this a try tomorrow.

weezl74

Doom_and_Gloom wrote: »

Not too sure of that recipe (I've looked at it before but I don't understand the use of self raise flour in bread!) so I don't know if you could freeze the dough.

Hi, sorry I've only just seen this. The raising agents in SR flour don't afffect the rise of the yeast at all. You can use plain flour if you wish with no adverse effects, or more bread flour, the use of the SR flour is because every ingredient is completely used up on the monthly planners, to save the user more money. I hope that information helps

sassysez

Do all bread recipes require baking in a tin or can they be baked on a tray? Also i can't find thriftylady's recipe for loaves, just the one for buns, any ideas?

GetRealBabe

sassysez wrote: »

Do all bread recipes require baking in a tin or can they be baked on a tray? Also i can't find thriftylady's recipe for loaves, just the one for buns, any ideas?

Hi

You can use a tin, tray or a baking stone.

diddly74

HELP Please

I have made various loaves recently, bought fresh flour and yeast etc, tried the you tube easy bread and hugh fernley.......'s and I can't seem to make a light loaf?

When I fetch them out of the oven the bottom (with both tins and trays) seems "springy" rather than hollow, but the tops are very crusty. Then when I cut the loaves they are very dense and hubby said they were dry.

What can I do to improve. I really enjoy making them, they are just crap when cooked

I must admit I haven't tried putting ice cubes in the oven yet like Lorraine thingy does.

catlovin_gal11

It has taken me ages to work out a few simple facts. Don't know if you have tried any of the following diddly 74-

1. I get the best results using at least half very strong bread flour to half other flour (Both can be white or the other half brown or grain etc). The stuff the supermarkets say is strong flour, doesn't always rise well enough for me without the addition of at least some very strong breadflour.

2. A thermometer is useful to get the water temperature right. Tepid by my reckoning has to be no more than 24 oC.

3. Keep all yeast in the fridge to keep it fresh.

4. For hand made bread, it has to be kneeded well and you have to have some place to keep it warm when proving. As I live in quite an old and colder house, I find I have to put the oven on low and let it prove in the grill oven above.

Don't know if the above are common knowledge, but they have improved bread quality for me over the last year! Hope some of the above is useful.

01001011

I came across a shop selling cheap flour (not in UK). I am considering making bread for myself. I saw many recipes but I have never baked anything before (I don't even know if the oven works). Or anything with flour. Which recipe should I try?

adelight

First I'd check that your oven actually works!!
Start with something very simple (water, flour, yeast and salt, should say on the side of the packet or use any basic bread recipe online) and once you get the hang of kneading, using your oven and get a good loaf, try more complex recipes. Have a look through the artisan bread in 5 mins a day thread as it contains some really easy and no-knead recipes.

JulieGeorgiana

I use a no knead recipe and it works so well... 1.5kg bag of flour makes 4 x 2lb loaves which last us about a week!! We only buy 2 loaves a month for times when we need something different.

But well worth it!

Farway

JulieGeorgiana wrote: »

I use a no knead recipe and it works so well... 1.5kg bag of flour makes 4 x 2lb loaves which last us about a week!! We only buy 2 loaves a month for times when we need something different.

But well worth it!

Care to post the recipe please?