Cooking with Jonny69: baking bread.

Ok as promised, pics of my stone / peel :D

From banneton straight onto peel (& slashed).

dsc0048zu.jpg


Onto the stone for baking (240 degrees for 10, 170 for remainder)

dsc0050xg.jpg


And done :D Just a simple malted loaf, nothing fancy this time.

dsc0055va.jpg


The stone is chuffing great, gives bread a better spring, but really comes into its own for pizza. Will take some pics next time I make some ;)
 
just made this:

bread.jpg


300g strong white bread flout
200g wholemeal flour
7g yeast (dried active)
300ml water (handwarm)
2 teaspoons salt
3 tablespoons olive oil

mix all together in a bowl till you get a nice dough, then transfer into a lighty oiled bowl and turn dough around till lightly covered with oil on all sides. cover with a damp teatower and let rise for about an hour or till doubled in size. take out of bowl and knock back and shape into the loaf of bread you like. cover again with a damp teatowel and let rise another hour or till doubled in size. preheat oven to 220C or 200C (if fan) and bake for 25-30min. i usually put a small roasting tin with water at the bottom of the oven while baking to create a bit of steam. once its finished take out of the oven and let it cool on a wire rack.
 
Last edited:
Just had a go at making some wholemeal bread... It has not quite come out how I had hoped so if anyone can help that would be great!

Recipe was:

500G Wholemeal Bread Flower
1 Satchet Active Yeast
1TBSP Honey
2TBSP Olive Oil
1Tea Spoon Salt

Got all this ready and let it rise for just over an hour and it doubled in size, I then transfered it to a 2LB bread tin to let it rise again, but it only just reached the top of the tin even after almost 2 hours.

Now cooking this it again did not rise any further. Thus I am left with a tiny size loaf of bread with slices of bread being no bigger than a playing card in size.

I also had issues getting it to cook correctly, I had to leave it on over an hour to get the inside done by which time the crust was way to crunchy!

If anyone can help me get to to rise and cook correctly that would be great!

Thanks,
Jcb33.
 
Chaps, I've missed some of these replies. There's some good bread going on here! Haircut, that's some pro shizzle going on there :D

I've baked quite a lot of bread now and I know when a loaf is going to be good or not. I can tell by how much it has risen, how fast, how much it popped up in the oven and the weight when it's baked, what it sounds like if you tap it... Tonight is a good one and I couldn't resist a picture:

IMG_6921.JPG


IMG_6923.JPG


First pic next to half a glass of home brewed blackberry wine. Happy days :cool:
 
I made this beast of a stromboli earlier using a rather tasty oak smoked malted blend flour (inside is mozzarella, provolone, pepperoni and chorizo on a garlic, onion and tomato puree sauce):

 
Do you have to use proper bread flour, or will normal flour work (until I can be bothered going to the shop). I assume if I use normal plain flour, I need to add baking powder?
 
Last edited:
Ahleckz said:
Do you have to use proper bread flour, or will normal flour work (until I can be bothered going to the shop). I assume if I use normal plain flour, I need to add baking powder?
Click to expand...

Not really. Bread flour is "stronger", i.e it has a much higher gluten content, meaning it gives the crumble that bread does.

However, with plain flour and bicarb of soda (if you have any) you could make a wicked soda bread :)
 
Well, because I'm lazy I'm giving it a go. Who knows, it might be edible. I'm using champagne yeast anyway which probably isn't recommended. Always fancied making bread but the kneading has always put me off (I have arthritis in my wrists) but it wasn't a problem at all which means next time I'm at the shops, I'll be buying proper bread flour.
Dough is rising as we speak.
 
Well it turned out alright, saying I didn't have a bread tin and used the wrong flour, and the wrong yeast. A bit stodgy, I guess I need to do more kneading next time (and perhaps use the right flour!) but it's a good first attempt, all things considered.
 
You must log in or register to reply here.
Back
Top Bottom