Anyone make their own bread?

[bakerboy]

I want to go the other way. I'm looking for a cast iron pot so I can cook bread in front of the wood burner.

Bread is baked not cooked hence the name "BAKERS" (pet hate of mine since apprenticeship, cooks cook, Bakers Bake)

and the dough needs to be in the oven not outside it, When baking bread, just before placing the dough in the oven place a small metal container of hot water in the oven this will help form a nice crisp crust, 10 minutes before the end of baking take out the water container and leave the oven door slightly open, this will dry the crust to make it nice and crisp.

 

bakerboy

Terry

[jonno 357]

It all seems a good idea to make your own bread if you loads of the stuff. Isn't it a lot easier to grab a loaf from a supermarket shelf and stick it in your trolley ?

[happypig]

Flat bread.....

 

3 1/2g dried yeast (half a packet)

250g strong flour

1/4 tea spoon salt

2 tbsp olive oil

 

put everything in bowl

add water to make dough.... not much kneed until smooth

rest for 1hr it should double in size

kneed for 1 min and divide into 8

roll out thinly

dry fry on hot griddle pan................

[Dunkield]

It all seems a good idea to make your own bread if you loads of the stuff. Isn't it a lot easier to grab a loaf from a supermarket shelf and stick it in your trolley ?

If you are fond of rubber that has so many additives it lasts for about a fortnight - knock yourself out

[Pushkin]

Alinson bread and yeast packets are sold in most supermarkets. Remember it is strong flour you are looking for - not just the ordinary plain or self raising. Follow the instructions on the pack to the letter the first time and then improvise to see what effects what.

 

Enjoy

 

Pushkin

[V8landy]

I usualy use the pre mixed packet mixes with good sucess, but I have just bought some bread flours and dry yeast to make the propper stuff.

 

Fingers crossed.

 

PS Am I OK freezing extras?

[bakerboy]

I usualy use the pre mixed packet mixes with good sucess, but I have just bought some bread flours and dry yeast to make the propper stuff.

 

Fingers crossed.

 

PS Am I OK freezing extras?

 

Slice it first it won't dry out so much during the freezing process, and of course you will not have to defrost so much at any one time, If you want a quick and easy recipe for tin/oven bottom bread drop me line.

bakerboy

Terry

[berties]

Bread is not a exact science but it has to be done properly,to wet to dry not kneaded enough over or under prooved,not baked enough or to much,every oven is different to much salt stops the yeast working as well so to much in effect will kill the yeast and won't rise so add the disired salt to the flour

Like every thing practise ,fresh yeast can be frozen in small amounts,so you always have it in ,but dried works as well ,strong flour available from the continental type supermarkets and just follow a simple recipe ie a hwf would be great,you need few ingredients for basic bread just time and understanding of each process,a good programme on lately was the bread stage of great British bake off ,Paul holywood a great artisan baker spoke of all stages and what you should be looking for and mistakes to rectify ,I would never use a packet mix

Try a traditional method you won't regret it

Good luck

[jonno 357]

If you are fond of rubber that has so many additives it lasts for about a fortnight - knock yourself out

 

 

I agree but when I only have one loaf that stays in the freezer and 2 slices come out once a week for toast seems a long process for toast

[reddan]

leave it longer if it hasn't risen, and don't buy pack mixes you only need flour, butter, salt and yeast. What you will find though is you have to freeze it if you only use a loaf a week as it will be fine for a day or two but go mouldy and hard after that

 

 

If you make your own dough you can make double the amount and keep half in the fridge wrapped in cling film, it does take quite a lot longer for the yeast to start working again after the fridge but it means you can make a batch of dough for the week and bake as you need without worrying about your loaves going off. Sure I saw Hugh Fernley- whittlingstall say you could keep it in the fridge for up to a week.

 

I have a bread maker but I normally make by hand from a simple online recipe cob style.

 

Dan

[bakerboy]

If you make your own dough you can make double the amount and keep half in the fridge wrapped in cling film, it does take quite a lot longer for the yeast to start working again after the fridge but it means you can make a batch of dough for the week and bake as you need without worrying about your loaves going off. Sure I saw Hugh Fernley- whittlingstall say you could keep it in the fridge for up to a week.

 

I have a bread maker but I normally make by hand from a simple online recipe cob style.

 

Dan

active yeast can make other foods go off and is not ideal to place in a fridge even if covered,

The yeast will be spent when you come to use it and yes it will take a long time to rise, it will also not rise as much

bakerboy

[V8landy]

I think the better option might be to part bake then freeze then when needed just finish off in the oven.

 

Bakerboy gave me this info

 

"You have to part bake the dough pieces for about 5-8minutes depending on size/weight, you will have noticed part beke is always small and or thin i.e baguette, when they come out of the oven the dough piece should be just about firm but still white in colour, and dry to touch, cool as quickly a possible and then freeze. again as quickly as possible, if you have a superfreeze button use it. This about as near as you will get to it on a domestic basis."

[bruno22rf]

nic110381-did you leave the loaf to rise in a warm place?-try the airing cupboard.I,ve been an avid user of bread machines for years but recently i thought i,d try making a packet mix by hand-my machine is now redundant!!-you can complete the job in a third of the time it takes a machine to do it and its soooooo easy.

[njc110381]

Wow. I never expected this number of replies. Thanks guys, some great advice here!

 

Bakerboy, I'll drop you a PM sometime. I'm off to bed now but wouldn't mind picking your brains and I appreciate you taking the time to help. I like this bread making idea even if so far it's not gone as well as it could have! My mrs has seen off near enough the whole loaf so 1. I'll soon be making more and 2. It can't be that bad!

 

I think cooler oven, perhaps for a bit longer and maybe let it rise a little more too? It was still a bit flat. At least it was edible this time so I'm making progress!

[berties]

<!--quoteo(post=1230433:date=Nov 8 2010, 08:47 PM:name=reddan)--><div class='quotetop'>QUOTE (reddan @ Nov 8 2010, 08:47 PM) <a href="index.php?act=findpost&pid=1230433"><{POST_SNAPBACK}></a></div><div class='quotemain'><!--quotec-->If you make your own dough you can make double the amount and keep half in the fridge wrapped in cling film, it does take quite a lot longer for the yeast to start working again after the fridge but it means you can make a batch of dough for the week and bake as you need without worrying about your loaves going off. Sure I saw Hugh Fernley- whittlingstall say you could keep it in the fridge for up to a week.

 

I have a bread maker but I normally make by hand from a simple online recipe cob style.

 

Dan<!--QuoteEnd--></div><!--QuoteEEnd-->

active yeast can make other foods go off and is not ideal to place in a fridge even if covered,

The yeast will be spent when you come to use it and yes it will take a long time to rise, it will also not rise as much

bakerboy

We used to cold proove dough over night,in the fridge so would have fresh bread in the morning asap but found we would have to mix white flour in the brown to get a proper second proove after knock back

[bakerboy]

We used to cold proove dough over night,in the fridge so would have fresh bread in the morning asap but found we would have to mix white flour in the brown to get a proper second proove after knock back

Thats because Brown Flour does not have the gluten "protein" strenght to hold the dough through the longer fermentation process

bakerboy

 

Terry

[V8landy]

Just finsihed making my first bread from scratch via Bakerboys instructions, and I have to say it was as easy and maybe even a bit more simpler than even the packet mix just add water stuff.

 

Taste is amazing, so clean and pure. I think the only thing I rushed was not letting the dough raise enough once it was in the tin before going in the oven.

 

PS there was 8 rolles but I have just eaten 2 of them!

 

I plan to cut the bread when it is cool and then freeze the extra. That way I can take a few slices out at a time rather than the whole loaf.

 

 

 

Edited November 13, 2010 by V8landy

[amateur]

I have found that Waitrose Very Strong Canadian flour gives me the best results in my breadmaker.

[bakerboy]

Canadian is the flour to use

bakerboy

[bakerboy]

Just finsihed making my first bread from scratch via Bakerboys instructions, and I have to say it was as easy and maybe even a bit more simpler than even the packet mix just add water stuff.

 

Taste is amazing, so clean and pure. I think the only thing I rushed was not letting the dough raise enough once it was in the tin before going in the oven.

 

PS there was 8 rolles but I have just eaten 2 of them!

 

I plan to cut the bread when it is cool and then freeze the extra. That way I can take a few slices out at a time rather than the whole loaf.

 

 

 

Hi James

 

When cutting your dough, try 1 long cut 1/2" deep down the centre of the dough, this will help with oven spring.

 

Well done

 

bakerboy

Terry

[V8landy]

Well thanks to bakerboy, we are not short of bread despite all the idots panic buying.

 

Well stocked with bread flour, so will be making some loafs this afternoon.

[activeviii]

OH god i hate you lot so much......

 

 

I use to do a loaf every morning so it was ready for lunch with some left for the kids when they got home from school.

 

Mmmm warm fresh baked bread, lashings of butter and a cup of tea. mouth is watering big time. also i cant have the butter any more or the gluten in the bread. i have to eat this cr4p they call gluten free now. it really dont taste the same.

 

a seed loaf was one of my favourites with pine nuts and pumpkin seeds. Mmmmm.

 

Phil.

[chefdon50]

Firstly, use white strong flour only.

 

So

500g/1lb 2oz strong flour

15g/½oz salt

55ml/2fl oz olive oil

20g/¾oz fresh yeast

275ml/9fl oz water

 

Warm the water slightly so it just tepid to the touch (ideal is 37c)

Pour onto the yeast and mix it then cover it with cling film a d leave it until it begins to bud (a slight foam on top)

 

While that is happening, sieve the salt and flour together into a bowl

 

Add first the liquid with the yeast in to the bowl, then the olive oil and mix thouroughly kneading until it forms an elastic doug, (That is when you pull the dough from each end and it foms back on itself.

IT IS VITAL NOT TO ALLOW THE SALT TO MIX WITH THE YEAST.

 

Tip out onto a clean surface,dust with flour and continue to knead for a further 5 minutes.

 

Place on a tray then cover with a rung out damp cloth.

Allow to proove (until it doubles in size)

Knock Back, (RE MIX until all air ha been knocked out of the dough.

Put in a prepared bread tin Proove for a further 30 minutes

(NOTE THAT YOU DO NOT NEED AN AIRING CUPBOARD, JUST ROOM TEMP IS OK AS LONG AS YOU CCVER IT WITH A WARM DAMP CLOTH When it has risen to double its original size,

Pre heat the oven to 220c (450f)

Place the risen dough in oven for about 60 minutes.

 

 

If you are using pre-mix, make sure you use the correct weight of dry yeast