Not thought about naming it, but looking online for ideas I came up with Doughatello after one of the Turtles. It will partly be used to make Pizza dough so I guess that fits since the Turtles were mad about Pizza.
Cooking with Jonny69: baking bread.
- Thread starter Jonny69
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Not thought about naming it, but looking online for ideas I came up with Doughatello after one of the Turtles. It will partly be used to make Pizza dough so I guess that fits since the Turtles were mad about Pizza.
keep thinking I need to develop a sibling for my starter - not-christened but born in France and got past it's teenage years, without accidents;
it does take a while to get going in the cooler winter tempetatures so I create a pooli about midday the day before it's use, rather than evening.
it does take a while to get going in the cooler winter tempetatures so I create a pooli about midday the day before it's use, rather than evening.
huh
Making my own bread today, first attempt. Didn't go smoothly and because of that didn't add salt. I added the flour to my water/yeast mix and found my biggest bowl is to small and I couldn't mix in the bowl with utensils so stuck my hands in and the mix was so sticky I looked like I was wearing Micky Mouse gloves so I didn't wanna touch my salt grinder. Got the dough somewhat sorted and let it sit for 45mins and it rose okay enough. Gave it another knead and I now have two loaves in their tins for their final rest before baking. I'm am not expecting good bread to come from this 
I'm wondering though as I have 500g of bread flour left and my yeast is in 7g sachets, what do I do with it? just make a single loaf but use 7g of yeast? or does anyone have an idea of something I can use the flour for without the yeast?
I'm wondering though as I have 500g of bread flour left and my yeast is in 7g sachets, what do I do with it? just make a single loaf but use 7g of yeast? or does anyone have an idea of something I can use the flour for without the yeast?
Making my own bread today, first attempt. Didn't go smoothly and because of that didn't add salt. I added the flour to my water/yeast mix and found my biggest bowl is to small and I couldn't mix in the bowl with utensils so stuck my hands in and the mix was so sticky I looked like I was wearing Micky Mouse gloves so I didn't wanna touch my salt grinder. Got the dough somewhat sorted and let it sit for 45mins and it rose okay enough. Gave it another knead and I now have two loaves in their tins for their final rest before baking. I'm am not expecting good bread to come from this
I'm wondering though as I have 500g of bread flour left and my yeast is in 7g sachets, what do I do with it? just make a single loaf but use 7g of yeast? or does anyone have an idea of something I can use the flour for without the yeast?
No salt is a disaster for bread so I dont see that working out.
You could try making a rustic loaf following guides on youtube if your oven either has no fan or the fan can be switched off.
Then you could put a tray of boiling water at the bottom of the oven to cook it in steam for the first half of the bake and then remove the tray to finish it off.
You can use an oven with an always on fan if you have a large dutch oven to put inside your main oven, that is what I do every time.
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They've come out pretty well all things considered. I left the second rise for 45 mins and not much seemed to happen so the tins didn't fill out but both loaves rose very well in baking. I put them on a cooling rack for 15mins and then cut one open and it to me it looks pretty good and it's springy and not full of holes and most important it tasted okay. I had a slice with some butter while it was still warm and later on I'll do toast.
I'll add photos when I can, need an alternative for imgur..
What does everyone do for keeping their bread fresh? I usually bake 2 loaves once a week around 70-75% hydration sourdough of some sort. The first loaf is gone in the first couple of days but the second one starts to get stale and dry and often by the time we get to the crust it just goes in the compost as it's beyond saving even with a spritz. I've tried cake tins but they just go mouldy as probably a bit too well sealed. Is a wooden loaf bin a good idea to eke out another couple of days towards the 7-8 day mark or is it a losing battle to get bread to last that long outside the freezer?
just large plastic container - but always have a piece of kitchen roll beneath it , usually cut-face down, to help remove any moisture;
it's good though a week, when it's toast & usually decanted to a smaller container to make way for new one
(don't some people put a potato in for moisture)
one of these https://www.whatmoreuk.com/product/crystal-11-litre-box-lid-clear/ didn't know they were stil made.
it's good though a week, when it's toast & usually decanted to a smaller container to make way for new one
(don't some people put a potato in for moisture)
one of these https://www.whatmoreuk.com/product/crystal-11-litre-box-lid-clear/ didn't know they were stil made.
Soldato
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Hi Guys, (Yes im clearly the only girl on the internet)
So the one thing I seem to be struggling with is my bread is quite dense. We have tried more liquid, also we have looked into kneading/proving times and no matter what it comes out dense.
any tips?
Sorry to add to this, few points.
I have used Allison bread flour, M&S bread flour, bog standard co op bread flour. yeast is Allison but having googled that seems best.
All ingredients go in stand mixer
500g Flour
325-350ml warm water
1tsp salt
1tsp sugar
drizzle of EVOO
I read two minutes on level two mixing is equal to 10-12 mins hand kneading. Then i leave for an hour until double in size. Quick whiz again with dough hook, then into desired container leave some more then bake
So the one thing I seem to be struggling with is my bread is quite dense. We have tried more liquid, also we have looked into kneading/proving times and no matter what it comes out dense.
any tips?
Sorry to add to this, few points.
I have used Allison bread flour, M&S bread flour, bog standard co op bread flour. yeast is Allison but having googled that seems best.
All ingredients go in stand mixer
500g Flour
325-350ml warm water
1tsp salt
1tsp sugar
drizzle of EVOO
I read two minutes on level two mixing is equal to 10-12 mins hand kneading. Then i leave for an hour until double in size. Quick whiz again with dough hook, then into desired container leave some more then bake
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what type of bread are you trying to make and how are you cooking it.
Soldato
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Just a standard white loaf, goes in oven with milk wash and a steam tray (read steam trays help, this hasnt made a difference to denseness, it is still dense with and without.) I then bake for 25-30 mins i have tried 180 200 and 220oC
Ah, I was going to suggest using steam or dutch oven for the first half of the cooking at the highest heat your oven can go and then remove the steam / dutch oven lid and lower the temp for the 2nd half of the cook.
You could try an enriched style sandwich bread instead, I made one the other day that was the best bread I have made so far.
It was so soft / light and was still really good even after defrosting it.
Maybe I got lucky but it sprung up in the oven really well.
The recipe is on youtube. Just search this : Potato Bread Buttery and Delicious! | Chef Jean-Pierre
Soldato
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That bread recipie sounds ace, ill look at that.
Hmmm maybe will just have to keep trying hehe ill nail it one day maybe
Not bought bread for a few months now and make my own weekly.
Either standard white or 50/50 loaf in tin or Dutch oven no-knead.
Prices of flour and doing it yourself isn't too bad really and it's nice to experiment a bit. Up
Considering a stand mixer so the kneading is more even.
Either standard white or 50/50 loaf in tin or Dutch oven no-knead.
Prices of flour and doing it yourself isn't too bad really and it's nice to experiment a bit. Up
Considering a stand mixer so the kneading is more even.
would love either a wilfa or ooni spiral mixer but they are £££
e:
I stick to morre meagre flour(usually aldi)/salt/water + starter combo.
e:
yes enriched is te way to go with melted butter, my folks do that and it is very airy, but holes aren't as good for toast.
I stick to morre meagre flour(usually aldi)/salt/water + starter combo.
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When you say you've looked into proving times, can you elaborate?
The recipe looks fine. You don’t need the sugar or olive oil and I’d probably add another half teaspoon of salt for taste, but the recipe doesn’t look like the cause.
Knead it for longer in the mixer. Doesn’t matter what the instructions say, 2 minutes definitely isn’t long enough and a longer knead is always beneficial. Do 7-8 minutes minimum, preferably 10.
First rise for an hour sounds fine. Depends how warm your kitchen is. The longer you leave it at this point, the better the loaf tastes and the more active the yeast gets.
You can re-knead it in the mixer, but it would be better to scrape the dough out at this point and shape it into a loaf. Then, depending how warm your kitchen is, you need to leave it to pop back up for 30 mins or so before baking. Oven needs to be 230°C ie HOT.
Baking in a tin will restrict the loaf popping up and will always result in a more dense loaf than open baking. I’d recommend baking on a pizza tin or something. It’s also a LOT easier to get a smaller loaf to pop up and be fluffy, so consider practicing with a 300g flour recipe. Same flour:water ratios as 500g:
300g flour
200g warm water
1tsp salt
1tsp dried yeast
My top tip to stop it sticking during baking: bake on non-stick greaseproof baking paper!