Baking Your Own Bread
- Thread starter El Jefe
- Start date
dilute micro
esse quam videri
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.
The main thing people do wrong is adding too much flour and make the dough too dry and stiff. They tend to do this when they're kneading to keep the dough from sticking to their hands. I think a pan of water in the oven might help with a crisp crust.
zenie
>^^<
Yep!
Nah I can tell the difference, although maybe it's just 'cos the mix I use in a breadmaker is totally different than in an oven?
Do yo uhave to change the mix to suit your machine?
Noone's admired my bread.
Your bread looks great!!!
And you look very happy with yourself Geoff - I've got a bread book Biddly bought me for a birthday, wanna borrow it?
bmd
Island in the stream.
Idaho
continuity character
I don't think so. The Lidl ready mixes are great because you just chuck them in and add water.
Idaho
continuity character
So how do you knead it without it sticking to your hands?
Paint your hands with gloss paint 24 hours beforehand.
Making your own works out really cheap and much nicer than ownbrand readymade. I bought ingredients totalling about £2 and have so far had about 3 very nice loaves and have enough to make at least one more.
e2a: Ms T - that bread looks superb!
dilute micro
esse quam videri
So how do you knead it without it sticking to your hands?
The easy way is to get one of those heavy duty mixers with a hook. Otherwise the books say practice.
Maybe it might help to think of those expert focaccia and ciabatta bakers who've learned to handle a stiff batter.
Ms T
Honey-coloured ramparts
The no-knead methods work because you use a lot more water than is usual, and have a long rising time. To get a crisp crust you either chuck some hot water in a pan at the bottom of the oven, or bake in a cast-iron Le Creuset type thing, which acts as a mini bread oven.
I *heart* the no-knead methods (there are two of them).
bmd
Island in the stream.
The easy way is to get one of those heavy duty mixers with a hook. Otherwise the books say practice.
I've actually just got a small Morphy Richards mixer, with a dough hook, so I'll give it a go, thanks.
Oh I can handle a stiff batter, don't worry about that, stiffer the better. I'm actually known as Stiffy.
I quite like Idaho's suggestion too.
bmd
Island in the stream.
did anyone watch the hairy bikers baking? they made a lovely bread with brown ale, cheese and fennel seeds, looked lovely and I am going to try. i make mine by hand, like the way it is different every time. making your own bread is
That's from their new series is it, The Hairy Bakers? I know they're a pair of fools but I really like them, they make me laugh. Great cooks too. What night's it on?
bmd
Island in the stream.
Vintage Paw
dead stare and computer glare
I'm baking bread I used missfran's recipe (modified slightly to include a little wholemeal in place of the plain flour, and also, the yeast I bought had a very similar recipe on the back that called for a touch more salt and a little sugar too, so I did that). I don't have anywhere warm in the house, so I've popped it in the bottom of the oven on it's lowest ticking over state, and the door is slightly ajar. It's getting a touch too hot I think, and it's already doubled in size in half an hour. What do I do Urban???
I used missfran's recipe (modified slightly to include a little wholemeal in place of the plain flour, and also, the yeast I bought had a very similar recipe on the back that called for a touch more salt and a little sugar too, so I did that). I don't have anywhere warm in the house, so I've popped it in the bottom of the oven on it's lowest ticking over state, and the door is slightly ajar. It's getting a touch too hot I think, and it's already doubled in size in half an hour. What do I do Urban???
Orang Utan
Maybe I like the misery
Bake it!
Vintage Paw
dead stare and computer glare
So it's the doubling that's important, not the hour wait?
Got to knock it back and shape it and let it rise again first. Then I'll bake it, thank you very much
Vintage Paw
dead stare and computer glare
It's knocked back, kneaded briefly, shaped, and sitting on the baking tray to rise again. Then it's getting baked. I'm 'scited.
It better turn out all right coz it's my pack up for tomorrow
It better turn out all right coz it's my pack up for tomorrow
Orang Utan
Maybe I like the misery
I'd like to know why you're supposed to reknead it - I forgot once and it was exactly the same
Vintage Paw
dead stare and computer glare
Hmm, I don't know. I only did it for about a minute. Tbh it looked fine before I did. It looks a bit more knobbly now I have. I was wary of carrying on though, in case I over-kneaded and ruined it completely.
Either way, I'm sure it'll be passable, for my first loaf in ages.
A standard Sainsbury's loaf costs us 72p (was only 38p this time last year). A 1.5kg bag of strong white just cost £1.44. Add 65p for the 8-pack of yeast and we're getting 3 loaves out of the bag of flour for just over 56p. Plus it's a much nicer loaf (hopefully) than the bog-standard stuff. A normal 'home-made' loaf like this would probably be £1.20 in the shops, so we're on to a winner. We'll probably not get through the whole loaf before it starts to go stale, so I'll cut some off, perhaps 1/4, and freeze it, then when I need to get that out because we've run out of the rest I'll know it's time to bake a new loaf the next day. Not bad.
Gosh, this is all new to me. Bless me
Vintage Paw
dead stare and computer glare
Nom!
(I shall be expecting the recipe to appear on this thread, as if by magic)
(I shall be expecting the recipe to appear on this thread, as if by magic
)
Orang Utan
Maybe I like the misery
Hmm, I don't know. I only did it for about a minute. Tbh it looked fine before I did. It looks a bit more knobbly now I have. I was wary of carrying on though, in case I over-kneaded and ruined it completely.
Either way, I'm sure it'll be passable, for my first loaf in ages.
A standard Sainsbury's loaf costs us 72p (was only 38p this time last year). A 1.5kg bag of strong white just cost £1.44. Add 65p for the 8-pack of yeast and we're getting 3 loaves out of the bag of flour for just over 56p. Plus it's a much nicer loaf (hopefully) than the bog-standard stuff. A normal 'home-made' loaf like this would probably be £1.20 in the shops, so we're on to a winner. We'll probably not get through the whole loaf before it starts to go stale, so I'll cut some off, perhaps 1/4, and freeze it, then when I need to get that out because we've run out of the rest I'll know it's time to bake a new loaf the next day. Not bad.
Gosh, this is all new to me. Bless me
I think it's a false economy with me - in the past 3 days I've baked 4 loaves. I gave 1 away, so it's been a loaf a day. When I buy sliced bread it lasts me a week.
dilute micro
esse quam videri
The more you let the dough rise the more structure and flavor it'll give to the bread. It'll also give the crumb a finer texture. You can't let the dough overrises it'll reverse all that and you'll end up making ghost bread like I made this past monday. Something else - when you add the salt to the dough will either make the dough strong or weak. Stronger dough will make bread with larger holes. If you mix up the dry and wet ingredients first then let it rest for 10 - 20 minutes and then add the salt it'll make it stronger. If you add the salt first thing along with the flour and such it'll be weaker.
Vintage Paw
dead stare and computer glare
Hmm, interesting stuff.
After the first rise, the dough was incredibly holey. It was quite exciting to see actually. It looked very light and airy. Of course, I knocked it back and it went back to normal. I've just put it on to bake because it rose (? had risen) double again. Will be ready in about 20 mins.
It'll be trial and error, but I'm quite excited by the whole thing.
/quaintness.
After the first rise, the dough was incredibly holey. It was quite exciting to see actually. It looked very light and airy. Of course, I knocked it back and it went back to normal. I've just put it on to bake because it rose (? had risen) double again. Will be ready in about 20 mins.
It'll be trial and error, but I'm quite excited by the whole thing.
/quaintness.
Vintage Paw
dead stare and computer glare
It's out.
The crust is a bit burnt on one side/top, I think next time it'll go in the centre of the oven, rather than at the top. Silly VP-face.
Also, my early testing shows the crust on top is near impenetrable. I'll be hacking off my crust I reckon
I don't really like crusts that are too chewy, but I don't like this rock hard malarky I've got going on at the mo. How can I ensure a really soft crust in the future (apart from not burning it) ?
The crust is a bit burnt on one side/top, I think next time it'll go in the centre of the oven, rather than at the top. Silly VP-face.
Also, my early testing shows the crust on top is near impenetrable. I'll be hacking off my crust I reckon
I don't really like crusts that are too chewy, but I don't like this rock hard malarky I've got going on at the mo. How can I ensure a really soft crust in the future (apart from not burning it) ?
Orang Utan
Maybe I like the misery
It should go in the lower part of the oven ideally. I like thick crusts but if you add oil to it, I'm told it makes the crust thinner
Vintage Paw
dead stare and computer glare
Ah, right, lower half of oven. More oil – added to the initial mix or slathered on a la missfran's recipe? I thought the latter led to a chewy crust?
Orang Utan
Maybe I like the misery
In the mix I think - don't quote me though - I think you should learn to love the crusty crust
You don't want a chewy crust either - I don't know what to advise! You've got to have one or the other!
Vintage Paw
dead stare and computer glare
I want a nearly non-existent supermarket crust
I'm sure I'll learnt to love a chewy crust. My teeth don't like crusty crusts.
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