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Cooking with Jonny69: baking bread.

It doesn’t raise it very much, in my experience. Dough hooks, Kenwood Chef stand mixer and Kitchenaid Artisan.
 
Jonny69 said:
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!
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Thank you Jonny! This is reassuring! I will experiment with your suggestions! :) Thank you, I will report back.
 
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Jonny69 said:
It doesn’t raise it very much, in my experience. Dough hooks, Kenwood Chef stand mixer and Kitchenaid Artisan.
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If I had a probe thermometer I would now be putting that to the test ... or, equally performing the window-pane test that many of the online videos do.
 
Man, temps have really changed lately! Made the dough yesterday as usual to leave overnight to prove, in the morning I usually then shape for my loaf tin and leave until around 11am to start baking - this morning it was already over-proved(!) so shoved it straight in after shaping.

Might have to start overnighting in the fridge already!


https://images2.~imgbox~/c1/75/XhLVhLnl_o.jpg


It's risen ok enough, just not held its shape as nicely.

(Recipe: ~580g chakki flour, ~520g water, 140g starter, 13g salt, large ladle of olive oil, half a ladle of honey. Baked in a 3lb loaf tin)
 
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Oh yeh, it's just good quality whole-wheat flour I always use for roti (indian flat bread) giving a nice, soft fluffy roti that's easy to digest. So use it for my sourdough too. I did flirt with some ancient grains at one point, but came back to this as waaay tastier.

Edit: read your link fully, I've not had bread turn out anywhere close to those pictures haha looks terrible! Mine are always really fluffy and delish :) I find the rise is more tied to good gluten development and accurate timings for proving, rather than flour type (experimented a lot in my early baking days). I did up my starter (levain) quantity from what initial recipes used to say, and have refined to the above quantities baking twice weekly with this bigger loaf-tin for over a year now.

(FYI I buy East End Premium Gold Chakki Atta 20kg)
 
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shroomz said:
another couple of days towards the 7-8 day mark
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Never been able to make it last that long.

If I need it to keep, I slice it fresh and freeze it in two slice batches. If you're going to use it within a few weeks, it defrosts in minutes and you simply can't tell it's been frozen.
 
jpaul said:
suggests it's wholewheat, but that looks white, and says rising might be lower dued to milling strategy ..

but on the other hand looks like a cheapish flour I'd never considered.
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Here's the latest one (not the previous over-proved one) just to show even with this type of flour it comes out great, tasty and healthy.

https://images2.~imgbox~/53/ec/YTkAUYH6_o.jpg

Cheap and cheerful, I use it for everything bread wise, it's only really pasta where I use something different (gram flour - for the extra protein to keep me big and strong hahaha :D)
 
Not bad out of a breadmaker. Wholemeal with walnuts.

ab701ffbbb39.jpg
 
looks good , as does Rays - Briochee with eggs, even washed ?
I need to re-evaluate cheaping out with non-enhanced douighs.
 
jpaul said:
looks good , as does Rays - Briochee with eggs, even washed ?
I need to re-evaluate cheaping out with non-enhanced douighs.
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you can make semi enriched which tastes kinda like a very mild brioche but is easier to make, less fattening and more versatile.

chef jean-pierre has a video on youtube or his website

I double this recipe to make 4 small sandwich style loaves and freeze 3 of them

140 g Mashed Potatoes
140 ml Warm Milk
40 g Butter, softened
7 g Instant Yeast
7 g Salt
25 g Sugar
1 large Egg
390 g Bread Flour
 
I subsequently watched this video on dough improvers


and am looking at this product, in my next amazon S&S

wholefoodearth.com

Organic Flour/Bread Improver | Whole Food Earth®

If you enjoy making homemade bread, this flour improver is designed to help enhance the quality of your loaves - fluffier, lighter with better texture a...
wholefoodearth.com wholefoodearth.com

strangely the packet doesn't seem to say recommended dose
 
jpaul said:
I subsequently watched this video on dough improvers


and am looking at this product, in my next amazon S&S

wholefoodearth.com

Organic Flour/Bread Improver | Whole Food Earth®

If you enjoy making homemade bread, this flour improver is designed to help enhance the quality of your loaves - fluffier, lighter with better texture a...
wholefoodearth.com wholefoodearth.com

strangely the packet doesn't seem to say recommended dose
Click to expand...

bread improver is usually 1% but that product is an organic version so you would have to ask them but i would imagine also 1%
 
Wife bought a Kitchen aid so I bought the ceramic baking bowl and it’s gives pretty good results. Just mix using the dough hook, bulk ferment, take out for stretch and fold, put back in for proving and then put the lid on and bake all in one bowl.

Going to make a caramelised onion cheddar sourdough loaf this weekend.

Used the pasta attachment last weekend and made some prawn, crab, chive and lemon ravioli with samphire and lemon butter. Well pleased how easy it makes it and they were delicious. Very happy with the kitchen aid
 
Just noticed this thread, so much tasty looking bread in here. How are people slicing their bread? I always have trouble with that, I can keep it straight sometimes, but eventually I end up with wonky slices :(.
 
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