Bread Thread

[kawakid]

[hedgehugger]

I do this for scones. Warm some milk in the micro, warm, not hot.
Squirt of lemon, fresh or Jif style, both are fine. Use the solids.

[stinkwheel]

Tonights tea. Turns out pzza dough is perfectly fine using plain flour.

I used the last of my strong white for one and plain for the other. Standard white loaf recipe with olive oil substituted for butter. The strong white was more deep pan. The plain was more thin and crispy.

Left them in the mixer kneading longer this time until the dough was very relaxed, almost flowing through my fingers. it would have made a crappy loaf but was perfect for stretching out for a pizza base after proving. Just hung it over my fist.

Plain flour on left, strong white flour on right. All other parts of the cooking and prep identical.

https://cdn.bcf.44bytes.net/files/cimg2257.jpg
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“Rule one: Always stick around for one more drink. That's when things happen. That's when you find out everything you want to know.”
I did the 2010 Round Britain Rally on my 350 Bullet. 89 landmarks, 3 months, 9,500 miles.

[mentalboy]

[stinkwheel]

[hellkat]

Mmmmm, fennel.
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Not nearly as interesting in real life.

[mentalboy]

[stinkwheel]

[Riejufixing]

[hedgehugger]

[mentalboy]

[hellkat]

[hedgehugger]

Yeah I guessed it was contaminated in some way. I didn't sterilise the jars before use. Silly me, I make jam occasionally and sterilise them then.
Have now given in and bought overpriced yeast on Ebay. Briefly considered buying 10 kilos from a wholesaler, and flogging the excess. But that's hassle and requires posting parcels. Had an ebay or Nectar voucher as well so that takes the sting out of being gouged too.


As for washing hands I am so gonna be sick of coconut soon. We are wafting trails of coconut around the house due to all the hand washing

[MCN]

No time to read all.

Main thing if making loaf, rolls etc. is kneeding the risen dough.

It's the kneeding that is required to stretch the gluten.
That makes the bread texture springy and not doughy.
Minimum 10 mins kneeding.
It's a wucking fork out.

I add powder milk to my bread recipes. Helps the flavour.

And who the Hell bought up all the breadmaker machines?
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Disclaimer: The comments above may be predicted text and not necessarily the opinion of MCN.

[mentalboy]

[Polarbear]

I have flour and yeast but being an old lazy sod, what's better, a bread making machine or a mixer to knead the dough.

I'm planning on putting the dough in bread tins rather than leaving it in the machine and having a big hole in the bottom.
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Triumph Trophy Launch Edition

[stinkwheel]

A mixer takes all the hard work out of it but leaves you to do the "fun" bits of shaping the end product. You need a powerful one with a proper gearbox to cope with any volume of bread dough though. My kenwood major has a 1200W motor and you can hear it labouring if you put 2 or 3 loaves worth in on the dough-hook. It throws the butchers block i keep it on back and forth.

A bread machine only does one thing. A decent mixer does all sorts. My pastry has come on leaps and bounds among other things. Also homemade mayonaise.
____________________
“Rule one: Always stick around for one more drink. That's when things happen. That's when you find out everything you want to know.”
I did the 2010 Round Britain Rally on my 350 Bullet. 89 landmarks, 3 months, 9,500 miles.

[MCN]

Breadmaker I use is a Lakeland. Cost about 40 big ones three years ago.
I makes 'small' loaves.
I have a bread tin that I combine two lots of dough in.
Not perfect but the slices are 'taller' than the breadmaker loaf.
Breadmakers use a paddle rather than through hook.
They just relentlessly beat the cfuk out the dough.
If your into serious breadary then a HD mixer as Stinkers suggests is required.
Metal gears always last longer than the plastic gears of budget machines.
£300+ for a mixer you'll only use during a pandemic. 🤔
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Disclaimer: The comments above may be predicted text and not necessarily the opinion of MCN.

[weasley]

Or a bowl, a work surface and some elbow grease will also do it and give you some exercise.

In fact you can do it without the elbow grease.
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Yamaha XJ600 | Yamaha YZF600R Thundercat | KTM 990 SMT | BMW F900XR TE

[Polarbear]

[weasley]

So do it by hand - all you need is a bowl to start the dough off in and a clean work surface to knead on. I've recently been using hand kneading more than my stand mixer - it really gives you more awareness of how the dough is evolving and you can develop a feel for when it is ready, rather than x minutes on y setting. Different flours need different inputs, even batch-to-batch let alone variety-to-variety.

And 10 minutes of kneading, done well, does raise the heartbeat!
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Yamaha XJ600 | Yamaha YZF600R Thundercat | KTM 990 SMT | BMW F900XR TE

[hellkat]

^^ Weasley, Organic Breadmaker ^^

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Not nearly as interesting in real life.

[hellkat]

I have got a breadmaker but I hate the hole-in-the-bottom thing.
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Not nearly as interesting in real life.

[Riejufixing]

[Riejufixing]

I want to make some bread using normal bread flour (when I can get some!), yeast, water as usual, and whey protein. Unfortunately, last time I tried it, it became very hard.