Orang Utan
Maybe I like the misery
Yes please! How long does it last?
Baking Your Own Bread
- Thread starter El Jefe
- Start date
Yes please! How long does it last?
dilute micro
esse quam videri
I'd follow missfran's recipe for starting out. People are scared of bread baking because it seems to demand exactness on the ingredient side but in reality it doesn't. The reason is you're working with 'bread' rules and by those rules your bread will turn out according to what degree you followed them. So your bread will turn out right by the rules whether you intended for it to turn out differently. The worst thing you can do is not learn the rules - which are the reasons you knead for so long, the yeast/dough ratio, the number of punch downs and risings and so forth. A good artisan bread book is a good place to find them.
Ms T
Honey-coloured ramparts
Forever, as long as you look after it. It's amazing stuff.
http://www.breadtopia.com/sourdough-starter-management/
bmd
Island in the stream.
Chairman Meow
Perth, WA
fogbat
The Talibum
It's pretty easy in my experience. The hardest bit is cleaning up the flour afterwards, which always covers at least half of the kitchen 
If you split the dough into three equal pieces, then roll into long sausage shapes, it's easy to make a really impressive-looking plaited bread.
If you split the dough into three equal pieces, then roll into long sausage shapes, it's easy to make a really impressive-looking plaited bread.
Ms T
Honey-coloured ramparts
dilute micro
esse quam videri
Noone's admired my bread.
The no knead bread? I have some dough in the fridge I made last night that's pretty much the same recipe. I'm going to make pizza dough with it. But I'm going to knead it a little.
Ms T
Honey-coloured ramparts
It's really important not to knead the one I made all, otherwise all the air will be knocked out if it and it won't rise. I don't suppose that matters for pizza though.
beesonthewhatnow
going deaf for a living
northernhord
Active Member
Its pretty easy, kneading the dough for a good ten minutes and letting it rise for at least two hours before baking it will give you top notch bread
Main Street
New Member
Irish Soda Bread
Irish Soda Bread
2 1/2 cups milk
2 tbsp white vinegar
4 cups whole wheat flour
1 cup all purpose flour
1/2 cup rolled oats
1 tsp baking soda
2 tsp salt
preheat oven to 375f
put milk and vinegar in bowl
mix dry ingredients
add soured milk to dry ingredients and stir until all are moistened
place dough on floured board and lightly knead about 10 times
form dough into a 9 inch round (flatish) loaf, place it on a cookie sheet. Mark top with an x cutting into the dough about 1/8 inch deep
bake 50 to 60 mins or until bread is brown and sounds hollow when tapped.
best results
get a proper measuring cup. A cup is a measurement although half a coffee mug could be considered to be one cup.
I pretty much have the recipe down to an art form now and can do the mix in about 15 mins and an hour later the bread is done.
I recently worked in a bakery so that helped with my knowledge and experimenting, too moist add more white flour too dry add more liquid.
it's trial and error really like anything in life i guess.
Irish Soda Bread
2 1/2 cups milk
2 tbsp white vinegar
4 cups whole wheat flour
1 cup all purpose flour
1/2 cup rolled oats
1 tsp baking soda
2 tsp salt
preheat oven to 375f
put milk and vinegar in bowl
mix dry ingredients
add soured milk to dry ingredients and stir until all are moistened
place dough on floured board and lightly knead about 10 times
form dough into a 9 inch round (flatish) loaf, place it on a cookie sheet. Mark top with an x cutting into the dough about 1/8 inch deep
bake 50 to 60 mins or until bread is brown and sounds hollow when tapped.
best results
get a proper measuring cup. A cup is a measurement although half a coffee mug could be considered to be one cup.
I pretty much have the recipe down to an art form now and can do the mix in about 15 mins and an hour later the bread is done.
I recently worked in a bakery so that helped with my knowledge and experimenting, too moist add more white flour too dry add more liquid.
it's trial and error really like anything in life i guess.
bmd
Island in the stream.
Here's one I made earlier.
Great bread Ms T.
I thought that when I saw it, it looks really pro, almost like you've done it in a bread maker.
I'm joking!
Ms T
Honey-coloured ramparts
Great bread Ms T.
I thought that when I saw it, it looks really pro, almost like you've done it in a bread maker.
I'm joking!
Thank you. I was very proud.
Re: breadmakers. I have one, and it is indeed very useful and makes pretty decent bread with minimal effort. But I found that I was missing good, French-type crusty bread and sourdough, which is just not the same when made in the breadmaker. So I've been making bread by hand as well. Best of both worlds, innit. And I love the no-knead methods.
bmd
Island in the stream.
I didn't know that about the crusty-type breads. My problem, from reading this thread, seems to be too much kneading. I might give the no-knead method a go.
mentalchik
"I say we take off and nuke the site from orbit."
ScallyWag II
New Member
Ms T, your bread looks triffic
I've not made any bread for ages (using a breadmaker). The last few loaves i made were like bricks so i've got in the habit of buying loaves. This thread has inspired me to have another go!
I've not made any bread for ages (using a breadmaker). The last few loaves i made were like bricks so i've got in the habit of buying loaves. This thread has inspired me to have another go!
bmd
Island in the stream.
Ms T, your bread looks triffic
I've not made any bread for ages (using a breadmaker). The last few loaves i made were like bricks so i've got in the habit of buying loaves. This thread has inspired me to have another go!
You and me both. The last ones I did are propping up the axle on an old car in my yard. Too much kneading apparently.
Vintage Paw
dead stare and computer glare
I've started making my own chapatis, with variable results. It seems to work best with plain flour, rather than the strong wholemeal bread flour I've also got. They taste a bit, well, floury though.
The recipe I was following is:
125gm flour
1/2 tbs oil
water
salt (optional)
pour oil into flour and rub with fingers until mixed in well. Add flour if you want, then add water, a little at a time, until it makes a thick dough. Knead for a little while until nice and elastic, then leave to sit for approx. 30 mins. Then break of bits and roll out very thin and pop in a heavy bottomed hot pan for a minute (or until dark spots start appearing) each side.
Well, that's what I've been doing but it's all been a bit cardboardy.
I'm going to try missfran's recipe for bread soon though. We're getting pissed off at the price of bread now, but we'll have to weigh up whether it would still be cheaper to buy a supermarket own brand loaf or make our own.
The recipe I was following is:
125gm flour
1/2 tbs oil
water
salt (optional)
pour oil into flour and rub with fingers until mixed in well. Add flour if you want, then add water, a little at a time, until it makes a thick dough. Knead for a little while until nice and elastic, then leave to sit for approx. 30 mins. Then break of bits and roll out very thin and pop in a heavy bottomed hot pan for a minute (or until dark spots start appearing) each side.
Well, that's what I've been doing but it's all been a bit cardboardy.
I'm going to try missfran's recipe for bread soon though. We're getting pissed off at the price of bread now, but we'll have to weigh up whether it would still be cheaper to buy a supermarket own brand loaf or make our own.
Ms T
Honey-coloured ramparts
ScallyWag II
New Member
By the machine
Bloody hell, that's a bit crap. Maybe i'll try a different programme this time then.
bmd
Island in the stream.
By the machine
Oh right, thought you meant by hand.
Don't listen to me, I'm bloody clueless.
ScallyWag II
New Member
Oh right, thought you meant by hand.
Don't listen to me, I'm bloody clueless.
same here!Similar threads
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