Yeah, use the right flour. Don't forget if you use self raising it'll come out more like a cake than bread. It won't have the stretchy springy nature of bread, so it'll snap when you try and fold a slice in half.
Cooking with Jonny69: baking bread.
- Thread starter Jonny69
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Interesting. This is the stuff I usually use: flour (£0.67/kg) then mix ~a quarter or a third wholemeal in as well.
Are the Shipton Mill prices the same if you buy from their shop in person?
Associate
I used to use Allinsons, it's pretty good TBH, but I've had much better results from the organic stuff I get from my local organic greengrocers (it's from a mill a bit closer to me). I used the stuff from Shipton for the first time last night, utterly immense (just a plain white loaf).
I also got some fresh yeast from them which gave it a more estery taste
As for prices, I can't see why they'd charge more in store. Maybe call them?
I was wondering if they charged less!
Think I'll try and find a mill near Bristol this weekend.
Associate
Ah I see. Doubt it. They just bung delivery charges on their prices. Maybe if you smile and ask nicely?
Associate
My utter favourite bread:
<3 focaccia; salty, oily, herby and soft. Just asks to be shared, torn and dipped into either hummus or balsamic / olive oil mix.
<3 focaccia; salty, oily, herby and soft. Just asks to be shared, torn and dipped into either hummus or balsamic / olive oil mix.
My first ever attempt
This was done without reading this thread - so lots to improve on
But from following instructions on side of yeast packaging
500g flour (i used plain white as I'm beginner and all I had!)
1/2 water (i used 1/3 milk 2/3 water)
1tsp sugar
1tsp salt
1tsp yeast
1tbsp veg oil
It's damn tasty! A bit heavy, still fluffy, but from reading this thread it's due to the flour.
Half of the loaf has gone already before it'd even cooled down. Butter & jam, homemade bread, sense of man achievement = great Sunday experiment!
Soldato
Here's a pesto bread I made a while back.
Tasted nice but not enough pesto! Next time I'll have to add a lot more
Tasted nice but not enough pesto! Next time I'll have to add a lot more
Soldato
I would expect so. I worked there a few years ago, although I think it's moved on a bit the 'shop' was literally a corner of the mill where they packed the mail order stuff.
Soldato
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Making some bread now, this thread made me want to get some in the oven
Associate
Currently have my first loaf on its first fermentation. I used the recipe Jonny69 posted,
300g strong white flour,
1tsp dried yeast,
1tsp salt
180g water
a tablespoon or so of olive oil on my hands while I was kneading
Hoping it turns out good although the dough was really rubbery when I was kneading it.
300g strong white flour,
1tsp dried yeast,
1tsp salt
180g water
a tablespoon or so of olive oil on my hands while I was kneading
Hoping it turns out good although the dough was really rubbery when I was kneading it.
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Have any of you tried cooking with spelt flour?
http://www.telegraph.co.uk/foodanddrink/recipes/3341764/Recipes-The-spell-of-spelt.html
Can't recommend it enough. So tasty
http://www.telegraph.co.uk/foodanddrink/recipes/3341764/Recipes-The-spell-of-spelt.html
Can't recommend it enough. So tasty
Associate
Well, it was delicious. In fact, most of the loaf is already gone xD
Welcome to home made bread
I rise the dough in a mixing bowl covered with clingfilm for about an hour. Then I take the dough out and shape it to either put in a tin or on a baking tray and leave it to rise again until it's the desired size. This is effectively the "knock them down/punch" and re-raise. The best tasting bread I've made has had 3-4 re-rises. Literally let it rise in the bowl, pull it out and form it back into a small ball, let it rise, repeat twice more then shape it into a loaf, rise it a final time and bake it. The bread takes on a really lovely flavour when you do that but you need the time to keep going back to it.
Soldato
Soldato
Do you happen to have the recipe?
I do
http://www.cookingbread.com/classes/class_pesto_bread.html
I don't know how much pesto that is as I don't use cup measurements (that's American isn't it?), but I used about 2/5 of a usually size jar of pesto per loaf.
But when I do it again, I'll probably chuck on 3/4 - 1 jar per loaf, as it wasn't enough first time.
Also for next time, although I like cheese normally, I'll be putting less cheese on the top, as I'm not too keen on the cheesy bread taste.
And depends on how you like the shape, but I didn't put it in a tin. Looks better imo.
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Soldato
Soldato
OK so as the link to my BBQ Thread post, here are the rolls I've baked for the burgers
Ingredients I use for this amount of rolls
1400g strong plain white bread flour
2 tablespoons salt
2 tsp sugar
3 tsp dried yeast
425ml hand hot water
large lump of mature cheddar grated to how you like it
All ingredients mixed together (except cheese and water) in slightly warmed flour
Cheese added and stirred in. I grate mine
After mixing with water and initial kneeding
Hour or so of prooving, notice it is much smoother
On the trays!
All baked up. Rolls are about fist sized. 20 mins gas mark 8 top of the oven then 20 mins in the bottom shelf
No eating pics as they will be used in the BBQ I made THIS sauce with
- Pea0n
Ingredients I use for this amount of rolls
1400g strong plain white bread flour
2 tablespoons salt
2 tsp sugar
3 tsp dried yeast
425ml hand hot water
large lump of mature cheddar grated to how you like it
All ingredients mixed together (except cheese and water) in slightly warmed flour
Cheese added and stirred in. I grate mine
After mixing with water and initial kneeding
Hour or so of prooving, notice it is much smoother
On the trays!
All baked up. Rolls are about fist sized. 20 mins gas mark 8 top of the oven then 20 mins in the bottom shelf
No eating pics as they will be used in the BBQ I made THIS sauce with
- Pea0n
Soldato
Also normal bread:
Top left is chilli and sun dried tomato, top right is marmite-wholemeal () and bottom is cheese and onion. I'm using brie this time rather than cheddar which adds some sourness to it
The loaves in their tins. The middle one is a silicone rubbery thing. Essential for this otherwise I found the cheese sticks to the tin (First attempt came out in bits).
All baked - damn proud of them! Look pr0, as they say.
Marmite round loaf. Subtle flavour in this
Cheese and onion. Too bright but you can make out the onion running through it. It went soft and very sweet which balanced out the sour cheese
The chillis in this added a nice punch. Was beautiful with just salted butter on top
- Pea0n
Top left is chilli and sun dried tomato, top right is marmite-wholemeal (
) and bottom is cheese and onion. I'm using brie this time rather than cheddar which adds some sourness to it
The loaves in their tins. The middle one is a silicone rubbery thing. Essential for this otherwise I found the cheese sticks to the tin (First attempt came out in bits).
All baked - damn proud of them! Look pr0, as they say.
Marmite round loaf. Subtle flavour in this
Cheese and onion. Too bright but you can make out the onion running through it. It went soft and very sweet which balanced out the sour cheese
The chillis in this added a nice punch. Was beautiful with just salted butter on top
- Pea0n