Soldato
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- 1 Oct 2006
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That looks immense.
Needs olive oil + balsamic + red wine.
Needs olive oil + balsamic + red wine.
Cooking with Jonny69: baking bread.
- Thread starter Jonny69
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Interesting, and very interesting articles. I must try.
Edit: in fact, I'm tempted to try it overnight over the weekend.
Edit: in fact, I'm tempted to try it overnight over the weekend.
Finally got round to trying again. This time with normal yeast instead of sough dough.
Did 750g wholemeal flour to 250g white bread flour
And it was still really dense, but at least tasty.
Is that just what you get with wholemeal flour with out additives? I've never had issues baking 100% white bread.
Did 750g wholemeal flour to 250g white bread flour
And it was still really dense, but at least tasty.
Is that just what you get with wholemeal flour with out additives? I've never had issues baking 100% white bread.
Soldato
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I used Delias recipe from her complete cookery course book which uses these amounts:
425ml warm water
1 tsp sugar
2 tsp dried yeast (I just used one sachet of quick dried yeast)
700g strong white flour
1 tbl sp salt
10g butter
This is my second time making bread and it's enjoyable to eat compared to the first loaf which was stodgy and didn't rise much during the proving process. This time I turned the heating on and left the dough by a radiator for the first prove and the second time in a cupboard above a warm oven. Both places worked well.
The 'no knead' loafs look great and very rustic, i'll be having a look into that and possibly some sour dough aswell. Does anybody have any tips or recipes for sour dough?
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First time ever making break this evening. Looks good, but shall post some pics in the morning 
Have been wanting to do bread for ages now, as we don't have any decent bakers near us here and supermarket bread is getting extremely boring. So thanks to you all for giving me the motivation to get on and try it!
Have been wanting to do bread for ages now, as we don't have any decent bakers near us here and supermarket bread is getting extremely boring. So thanks to you all for giving me the motivation to get on and try it!
Here we go then ... came out pretty well considering this is my first ever bread
This was 350g white flour with 150g wholegrain seeded flour. 1 tbsp salt and 340mls water. Used a sachet of quick action dried yeast. Did the first rise in a cling-film-covered mixing bowl within another bigger bowl with some warm water in. Proving was in the oven on the lowest temperature (I'm guessing about 30C). In the oven for 15 mins at 230C with some water in the bottom, then take out the water, spin (my oven doesn't cook particularly evenly) and another 20 mins at 200C.
This was 350g white flour with 150g wholegrain seeded flour. 1 tbsp salt and 340mls water. Used a sachet of quick action dried yeast. Did the first rise in a cling-film-covered mixing bowl within another bigger bowl with some warm water in. Proving was in the oven on the lowest temperature (I'm guessing about 30C). In the oven for 15 mins at 230C with some water in the bottom, then take out the water, spin (my oven doesn't cook particularly evenly) and another 20 mins at 200C.
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Soldato
- Joined
- 1 Oct 2006
- Posts
- 14,218
Fried egg... bacon...
I'm going to need to go to the kitchen, right now. Damn yous!
I'm going to need to go to the kitchen, right now. Damn yous!
Has anyone ever made a Snowman shaped bread? (I mean 3d not flat). Thinking of making one for Christmas, it would be 2 sphere shapes for the body and head. Only problem is I'm not sure how to make it so that the spheres stay in shape. Hmm maybe i'll just do it flat...
Problem with it will be that the dough won't support a loaf that tall without the bottom sphere getting squashed out. You'll have to use a really dry dough and it won't be great to eat. You could do snowman rolls though?
Was thinking I could do halfed olives for eyes, carrot for nose, pumpin seeds for mouth and breadsticks for arms 
)
Soldato
Haha, that's fantastic.
Here we go then ... came out pretty well considering this is my first ever bread
This was 350g white flour with 150g wholegrain seeded flour. 1 tbsp salt and 340mls water. Used a sachet of quick action dried yeast. Did the first rise in a cling-film-covered mixing bowl within another bigger bowl with some warm water in. Proving was in the oven on the lowest temperature (I'm guessing about 30C). In the oven for 15 mins at 230C with some water in the bottom, then take out the water, spin (my oven doesn't cook particularly evenly) and another 20 mins at 200C.
when using dry yeast the double prove is not needed, but that's just my personal choice
but from experience you will get a better loaf if you don't double prove.
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I would add half a teaspoon more sugar and leave it to prove for longer, If you look up the thread a little you will find my needing guide and how to roll for a seamless loaf. Other than that you bread is looking very nice
1kg of flour to how much yeast?
ANy bread with 700G+ of flour you will need more yeast as the farther you stretch it the less active the yeast will be! also use more water wholemeal needs to be a wetter dough.