Cooking with Jonny69: baking bread.

FoxEye said:
How quick is quick?

Most of us I guess are used to shop-bought bread, which contains more preservatives than Lenin.
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What exactly is wrong with preservatives?:confused:

They don't taste of anything and keep the bread fresh for longer, heck if i could find out what they used/amounts I'd probably use them in my bread.


I don't get this current craze of "zomg chemicals are bad" as they eat thier triple price organic stuff and slightly stale bread before pouring chemical washing fluid over all the plates and going to the doctors for their evil chemicals to keep them alive.
 
Argh, the container for my grape sourdough starter has mould in it. Moved it to a new container, which I was planning on doing anyway. Another 2 more weeks before I can use it - can't wait to see what this sourdough bread stuff is all about :)
 
made my first bread today!

power was off for an hour so i thought why not :)

unfortunately i maybe forgot about them a little bit and they burnt at one end.

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split the mix into two thinking they would be bigger than this so next time i will just make one.
 
Looking good utajoker, even with the slightly burnt end it's risen well which I found to be a tricky bit when I tried making bread a couple of weeks ago (I don't think I let it prove enough, and/or Asda's bread flour is crap.)
 
$loth said:
Looking good utajoker, even with the slightly burnt end it's risen well which I found to be a tricky bit when I tried making bread a couple of weeks ago (I don't think I let it prove enough, and/or Asda's bread flour is crap.)
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I followed te recipe on the side of the bag of flour.

650g White flour
400ml water
sugar
salt
butter
yeast

I only used about 300ml water though. Have now ate some and I'm told it's very heavy and would be better for soup than buttys. How do I get more air into it?
 
Mmmm I love bread :)
Although instead of using a proper oven, we have a breadmaker ( http://www.panasonic.co.uk/html/en_...ts/displayResult.html?p=SD-255WXC&p=SD-254WXC can't remember which one it is though), makes lovely fresh bread. Been doing that for a couple of years now, since Sainsburys bread stopped tasting nice. Really nice to be able to just stick all the stuff in at night, then next day voila! yummy bread. :)
 
utajoker said:
I only used about 300ml water though. Have now ate some and I'm told it's very heavy and would be better for soup than buttys. How do I get more air into it?
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Looking good for a first attempt.

Use more water and let it rise for longer. You'll be surprised how big it can rise to. Once you've made a few loaves you'll get a feel how big to let it get before you bake it :)
 
Jonny69 said:
Looking good for a first attempt.

Use more water and let it rise for longer. You'll be surprised how big it can rise to. Once you've made a few loaves you'll get a feel how big to let it get before you bake it :)
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I tried to keep adding water but it just wouldn't mix, it just went slimey. Do you just bung everything in at once? I added the water slowly. I might try my mixer with dough hooks next time and let it rise for longer. I had it on the back of the oven for bout 30 mins with wet towel over it.

We're nest place to let it rise?
 
utajoker said:
I tried to keep adding water but it just wouldn't mix, it just went slimey. Do you just bung everything in at once? I added the water slowly. I might try my mixer with dough hooks next time and let it rise for longer. I had it on the back of the oven for bout 30 mins with wet towel over it.

We're nest place to let it rise?
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Yeah, just looked at your water amount and maybe use 350ml instead of 400, but not much less than that. Yes, just whack it all in the bowl at once :D

Now the weather is warmer my bread rises fine in the kitchen with the oven off, but I do normally leave it longer than 30 mins. If it's not big enough I just have to wait for it. Ooer missus :p

I guess a question: did you turn it out onto a tray from the bowl and out it straight in the oven? If you did that then you probably knocked all the air out of it.
 
Jonny69 said:
I guess a question: did you turn it out onto a tray from the bowl and out it straight in the oven? If you did that then you probably knocked all the air out of it.
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started it in the bowl then when it got to binding i kneaded it on work top then shaped it and stuck it in bread tin.

maybe my kneading technique is rubbish.
 
Ooh looks like it'd be lovely with a chunk of strong cheddar and or with some home made veg or tomato soup. Mmmmm, I fancy some now.
 
Just baked a white loaf which tasted really good. Still could do with rising a bit more. We let it rise for 40 minutes on top of a warm over, and then another 40 in the tin. Hmm not sure what we're doing wrong.

Now we have a brown loaf with sunflower seeds rising for the second time. Might post some pics soon!

Everyone's pictures look amazing, definitely going to have to try making muffins, I never knew it was so easy and that you would cook them in a frying pan!
 
Home baked brown bread is a bit heavy, I've found, so what I've been doing is using mainly white flour and adding 1/5 brown. Last night's effort:

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Lovely dark crust on it but it keeps the lightness of white bread. It's not as singed as it looks in the picture. I had an outside white balance set on the camera and GIMP overly corrected it :D
 
I bought some (rather expensive) spelt flour earlier in the week and baked a bigger loaf than normal. It's odd stuff, rough to the touch, holds a lot of water and very stretchy. I made the loaf with 1/5 spelt and the rest normal flour. Baked for a bit longer so it had a nice thick crust. It was nice but I couldn't "tell" it was spelt, if that makes sense. Going to make the next one with a higher quantity of spelt and see how it comes out. No pictures unfortunately, it got eated up very quickly :D
 
Sorry to resurrect, but how effective is breadmakers? Girlfriend wants one and I'm trying to research the differences between ovenbaked and breadmachine baked breads.
 
Nothing but love for the bread maker.

Makes fantastic pizza dough as well.

Nothing beats walking in to the kitchen, half asleep to the smell of fresh bread.
 
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