Husband doesn't like my homemade bread....

BrandNewDay

I don't make it with the bread maker anymore... it's easier to knead it myself than it is to get the machine down off the top of the cupboards (where it's collecting that horrible scummy grime things get up on high kitchen shelves.) Anyway... I'm trying to bake my own bread more often.

I don't think I'm going to beat Asda store-brand bread on price. I am already using store-brand hard flour, at 75p for 1.5kg. So, that's 25p for every tin loaf, and that loaf is A) smaller than the long loaves sold at stores and not cut as thinly as store-bought loaves. So, I'm not going to be saving money baking bread from scratch. It would be cheaper to buy cheap medium-cut bread.

But, I want to do it, anyway. I enjoy doing it. I feel virtuous about it. The problem is... my husband doesn't like it. He doesn't like the thick, uneven slices. He doesn't like the texture, either. He says it's too dense. I think some people think that preservative-laden, extra-soft stuff is the way bread is supposed to taste.

So, I'm trying, AGAIN, to make a loaf of bread that will please my husband. I think they turn out pretty darn good, although maybe sometimes a tiny bit dense. I want to improve them. I'm going to let it raise a bit longer and prove a bit longer, this time.

Anybody else have advice on getting really good bread? I really want to be able to do this. In particular, I want to be able to make good baps/rolls.

pigpen

Sorry but my inner 10 year old giggled at the *good baps*.. lol

I find they are better with 2 kneadings/risings and at a lower temp over a longer period. Also a little more yeast might give it a bit more 'fluff'

BrandNewDay

I've thought about that... more yeast. And, I'll try raising some over night in the fridge.

beemuzed

Poor you - loads of effort and no appreciation! Can only suggest you get a bread recipe book from the library and experiment to see if anything will tempt his tastebuds. Sadly, if he genuinely prefers the bland taste of cheaper shop loaves you may be on a loser as the usual trump card of cheaper cost won't apply.
When I first made my own bread by hand in the 70's my two sons pleaded for Mother's Pride! Fortunately, DH was with me in preferring the homemade taste. These days I use a breadmaker. Probably don't beat the price of a value loaf, but we don't like that anyway and what I do make is loads cheaper than the shopbought granary type.

prettypennies

BrandNewDay wrote: »

Anybody else have advice on getting really good bread? I really want to be able to do this. In particular, I want to be able to make good baps/rolls.

If you manage to make some really good baps, please pass some my way as I could use some. My OH has got use to my rather flat baps.:D

:rotfl: :rotfl: :rotfl: :rotfl: :rotfl: :rotfl: :rotfl:

Seriously though. I have found that leaving the dough to rest longer and baking at a slightly lower temp gives a lighter texture.

Good luck with your quest.
I'm sure some more expert (and less childish) breadmakers will be along soon to share their [strike]t i t s[/strike] tips

looby-loo_2

I know what you mean. My husband is just the same but hasn't told me to my face yet. I've been making bread for three weeks now and he says he likes it, however he was away for the weekend and I needed to sort out the freezer to fit in the ice cream maker. Guess what I discovered under the basket? 5 of his favorite stoneground loaves! He has been using these when left to get his own lunch and this is why my loaves hav lasted so long:rolleyes:

By the way Lidl strong white flour is still 48p.

I find if I make the dough as wet as possible I get the best results. I virtually poured the dough from the mixing bowl into the loaf tin and it was still quite good.

Penelope_Penguin

Take a look at this thread - handmade bread.

Lots of tips there :j

Penny. x

Andy_Hamilton

Add more sugar to make it lighter it should also improve the taste. Don't scrimp on salt, If you have to use Lo Salt but salt is the best flavour enhancer.
Lidl flour is the best so far. I make a small loaf and add more sugar to let it bubble up to a bigloaf size, the flour holds the holes without sinking.

Horace

If I were the OP then I would be really devious and go and buy one Asda granary loaf. Take it out of identifying packaging (hide the packaging at the bottom of the bin) and then pass it off as your own. Bet he'll eat it then. Then re-introduce the homemade bread.

Anyway real bread is supposed to be a bit dense - I'd rather eat real stuff than the plastic stuff you get in supermarkets.

traciekan

i have been making this every night in the machine and it hasnt failed yet

1 tsp fast yeast
500g white flour string ive been using lidls
25g butter ive been using baking marg
1 tsp salt very flat
1 flat tbs sugar ive been using brown light

320 mls water
on basic and medium

it works out 30 p a loaf

angelavdavis

I have to admit, i've not been a big fan of hm bread baked in a bm - i don't find it looks very appetising. So, i use the bm to knead and prove then i shape into rolls. I picked up some poppy seeds and mixed seeds packs from julian graves and use these as toppings. I then brush with milk or egg then sprinkle on seeds and allow to rise in a warm place before baking. There have been really popular.