You're all liars you know ....

Anitaj73

Debt_Free_Chick wrote: »

Me neither





You normally have to do two risings. One, in the bowl or the BM. Then you "knock it back", shape it, put it in the tin (or just shape it if baking without a tin).

Then it gets a second rise (either in the tin, or in its final shape). After this second rising, you bung it in the hot oven.

HTH

Hi....excuse me but can you tell me how long the second rising should be please??

Thanx Anita xx

Debt_Free_Chick

Anitaj73 wrote: »

Hi....excuse me but can you tell me how long the second rising should be please??

Thanx Anita xx

Until approximately doubled in size. Or, if you use a tin, until the top of the loaf is well risen over the top of the tin. Basically .... until it reaches the size that you want the baked loaf to be

HTH

purpleivy

Andy_Hamilton wrote: »

I am such a liar:D :rolleyes:

Can you smell it from there?

I had a terrible loaf using a mix from lidl but never had a bad one using other mixes or making from scratch. I have a 5-6 year old panasonic.

I made shocking bread with mix from Lidl. I think it was so salty that it stifled the yeast. I couldn't bear to throw it away, so I mixed it with some more flour and yeast, sugar etc, but no more salt, it was palatable then.


For the record...my first machine, a MR (a long time ago), was great. As good as present Panny, it wore out, so got another MR, returned it to shop as pan was flimsy and every single loaf stuck, so you couldn't get the loaf out whole. traded up and got a Breville (not the one that is currently available) because the pan was good and heavy, like the 1st MR. It was a really good machine. With window in the top to check progress!

Then Breville discontinued that model and I could no longer get spares, needed a new pan, so had to get rid and got a Panny (previous mod, I think 253.) which I am still using and is great. It too was chosen because the pan is good and heavy. If you think about it, you would choose a good weight baking tin for other purposes, so why not the bm tin.

Anitaj73

Thanx Debt_Free_Chick my first ever loaf is in the oven now.....fingers X

PasturesNew

Well... just eaten half my loaf. And it was passable.

What I did was make the dough, then tip it out, quickly flour/roughly shape it, then I picked it up and put it in the pre-heated dish, drizzled olive oil over it (focaccia) and bunged it in for 18 minutes.

As I was lifting it up/across it went out of shape, but that was no biggie as it wasn't really in much of a shape.

Overall, it's hot and lovely, nice and doughy, but maybe a tad less olive oil next time (for personal preferance).

So that's a goer. I'll just use my BM as a mixer/kneader/riser. It's quicker too. Doing it that way it's 2 hours. If I'd put the ingredients in to make a loaf it'd have been up to an hour longer.

Andy_Hamilton

does it taste homemade / slightly yeasty / stodgy? If it does try using fresh yeast, you can get it from the bakery section of supermarkets (in most cases it's free, some places charge very little and others won't supply any at all but worth trying).

PasturesNew

Andy_Hamilton wrote: »

does it taste homemade / slightly yeasty / stodgy? If it does try using fresh yeast, you can get it from the bakery section of supermarkets (in most cases it's free, some places charge very little and others won't supply any at all but worth trying).

Not yeasty, not stodgy, just a nice kind of doughy.

I'd not get fresh yeast. Irrational fear number 12,316: yeast/live ... would most likely put me off the whole idea entirely forever.



I have to work with my strange behaviours and irrational fears. It was a leap for me to use an oven as hot as 230 degrees... scared it was going to burst into flames

Then there was the BM ... would that burst into flames.

And the layer of oil heating in the empty dish in the oven: would that burst into flames as it was heating up.

I can achieve things only if I am allowed to work around my irrational behaviours and ideas.

Ben84

When I make bread I leave it to rise in the cooker (without turning it on), but I put a pan of hot water in there under the bread to introduce some humidity to keep the dough moist. I find it rises very quickly.

Just remember to take the water out when you turn the oven on. I did once make steamed dough. :eek:

PasturesNew

I've eaten the whole loaf I made earlier.

The whole lot.

I tried wrapping it up and putting it away, but I kept nipping back for a bit more.

So the whole 1lb loaf, gone, in under 4 hours

Anitaj73

Well my loaf was a success maybe cook it a little bit longer next time, i think another 5 mins would prob have done. Still it was a tick for me when my mum and dad drove all the way to mine (about a mile away) just to try it and they liked it and the kids ate it and liked it too, thats good enough for me

Half the loaf gone already and i know it will all go tomorrow when my brother comes over

Thanks for the advise from friends on here

xx