Bread Making

Moderators: admin, Northern Lass, BC Wench

Bread Making

Postby Northern Lass » Sun Oct 11, 2015 8:34 am

I am getting into this and enjoying it ............but not quite doing some of it correctly :roll:

could you all post your bread recipes pls for a wholemeal ....and maybe with nuts/seeds added
and a basic white tin one

Looking for tin recipes pls

and how should I put the dough into the tin loaf when it has had its 2nd rise /prove
and has been re kneaded for 5 mins..

ie how do I shape it to put in tin
getting diff ways given

ie--flatten out to width of tin then roll up swiss roll style seam on bottome
- fold one end to middle then other on top smooth then in tin
-fold one end to middle other end to middle then fold in two

so confusing

also why when I proved loaf did it go bumpy on top did I over prove?
User avatar
Northern Lass
 
Posts: 45846
Joined: Tue Sep 30, 2008 8:12 am

Re: Bread Making

Postby SRD » Mon Oct 12, 2015 6:56 am

I'm not a breadmaker, but bumpy on top suggests insufficient kneading.
Currently investigating the Hillmans of Sussex.
User avatar
SRD
 
Posts: 2441
Joined: Tue Jan 04, 2011 5:34 pm
Location: Wiltshire

Re: Bread Making

Postby Rob » Mon Oct 12, 2015 9:29 am

My initial thought too SRD.Bumpy bread insufficient kneading !!
User avatar
Rob
 
Posts: 5776
Joined: Fri Oct 03, 2008 3:01 pm

Re: Bread Making

Postby Northern Lass » Tue Oct 13, 2015 5:47 am

SRD wrote:I'm not a breadmaker, but bumpy on top suggests insufficient kneading.



It was more dimply.............I think I may have overproved.
User avatar
Northern Lass
 
Posts: 45846
Joined: Tue Sep 30, 2008 8:12 am

Re: Bread Making

Postby gardener » Tue Oct 13, 2015 4:17 pm

You should have posted a pic. Did it look like this?
https://theidiotbaker.wordpress.com/201 ... ofed-loaf/

Did you use strong (bread) flour?

I don't think that shaping is crucial for a tin-loaf because the sides have support anyway. And even for the fancier stuff it is probably not that vital either.

Find some youtube of Paul Hollwood or Dan Lepard. They know what they are doing. The French do things differently of course...
"The present is the key to the past" - Charles Lyell
User avatar
gardener
 
Posts: 3223
Joined: Fri Oct 03, 2008 5:49 pm
Location: Iceland

Re: Bread Making

Postby Northern Lass » Wed Oct 14, 2015 6:17 am

hmmm could have looked like that if I had left it to prove longer.............was heading that way

yes I used strong flour
User avatar
Northern Lass
 
Posts: 45846
Joined: Tue Sep 30, 2008 8:12 am

Re: Bread Making

Postby Rob » Wed Oct 14, 2015 11:44 am

My personal preference when making " strong" bread is Doves Farm White Flour'
User avatar
Rob
 
Posts: 5776
Joined: Fri Oct 03, 2008 3:01 pm

Re: Bread Making

Postby gardener » Sat Oct 17, 2015 5:14 pm

I am starting a sourdough experiment today :roll: I have tried to make the starter before and it totally failed. Then I had a second go and i was getting some nice bread but had to take a long break and read that the starter could be frozen Ok - mine died :( So this has to be third time lucky eh?
"The present is the key to the past" - Charles Lyell
User avatar
gardener
 
Posts: 3223
Joined: Fri Oct 03, 2008 5:49 pm
Location: Iceland


Return to Bread

Who is online

Users browsing this forum: No registered users and 1 guest

cron