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Can anyone make bread?
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VM



Joined: 23 Nov 2007
Posts: 1748
Location: Lincolnshire
PostPosted: Thu Nov 29, 12 10:50 pm    Post subject: Reply with quote
    

Yes, I was going to suggest making white bread or two thirds or half white or whatever first until you have the technique down pay. All white is by far the easiest. Then, assuming that more whole meal is what you want, gradually increase the amount of whole meal flour in your recipe, which will usually mean also slightly increasing the amount of water.

Dan Lepard has a technique using less kneading, which seems to work. He has some very nice bread recipes though they tend to be a bit on the white side for my taste, for everyday eating at least.

But worth trying his recipes - book is The Handmade Loaf, plus his columns in the Guardian plus his web forum which is useful.

Something like danlepard.com

yummersetter



Joined: 26 Jan 2008
Posts: 3241
Location: Somerset
PostPosted: Thu Nov 29, 12 11:12 pm    Post subject: Reply with quote
    

If you have family who want to give you expensive Christmas presents, Paul Merry's baking courses at Panary are great https://www.panary.co.uk/book-course/course-calendar-and-booking And the flour from Cann Mills, across the yard from the bakery, is the best I've ever used. Morrisons sell fresh yeast, by the way

mark



Joined: 14 Jul 2005
Posts: 2191
Location: Leeds
PostPosted: Fri Nov 30, 12 9:11 am    Post subject: Reply with quote
    

If you bread is rising at first proving you don't have problems with yeast.

Try using observation rather than time for second proving - is the bread rising again..

If the the bread rises again in the tin as at first proving then the problem is probably your gluten structure which is not holding the gas in baking .
(you need to adjust you recipe or kneeding

If it doesn't rise then you need to give it more time or more yeast or put it somewhere warmer or use less salt or a bit of sugar..


It IS harder to get right with wholemeal or mixed flours - do use white first - then add other flours into 50/50 blends before trying wholemeal only - build your confidence ..

sgt.colon



Joined: 27 Jul 2009
Posts: 6945
Location: Just south of north.
PostPosted: Fri Nov 30, 12 10:05 am    Post subject: Reply with quote
    

astra wrote:
Then after I've kneaded it again


Why are you kneading it a second time? All you need to do is get the air out of it. I do this with my finger tips for about 30 seconds, ensuring I cover all the dough.

astra



Joined: 05 Apr 2010
Posts: 1243
Location: Somerset
PostPosted: Fri Nov 30, 12 7:38 pm    Post subject: Reply with quote
    

sgt.colon wrote:
astra wrote:
Then after I've kneaded it again


Why are you kneading it a second time? All you need to do is get the air out of it. I do this with my finger tips for about 30 seconds, ensuring I cover all the dough.


Just doing what the recipe said...or at least how I interpreted it!!

Thanks to everyone for all the advice. I'm going to get it right if it kills me!!!

Midland Spinner



Joined: 13 Jan 2009
Posts: 2931
Location: Under a green roof
PostPosted: Fri Nov 30, 12 7:54 pm    Post subject: Reply with quote
    

astra wrote:
sgt.colon wrote:
astra wrote:
Then after I've kneaded it again


Why are you kneading it a second time? All you need to do is get the air out of it. I do this with my finger tips for about 30 seconds, ensuring I cover all the dough.


Just doing what the recipe said...or at least how I interpreted it!!

Thanks to everyone for all the advice. I'm going to get it right if it kills me!!!


There are different schools of thought about kneading & proving....
Some people advocate a lot of kneading on the grounds that it develops the gluten
Some people advocate long proving on the grounds that it allows the flavour to develop
Some people advocate no kneading - saying that it just needs to be sufficently mixed in not to have lumps of dry flour in.
Some people advocate the use of a 'sponge', i.e. you add all or most of the water to about half of the flour, and leave it for a long period of time (possibly overnight), then continue the mixing (with or without kneading) afterwards.
Some people make a very wet dough & prove in a basket
Some people make a much drier dough and use more yeast
Some people prove for a long time in a cool place
Some people prove in a warming drawer
Some people use a mixture of the above

All of the methods above can make very good bread. It all depends which works for you - Which all goes to show that there are no bread-making police and there is no one true way.

You'll get there!

astra



Joined: 05 Apr 2010
Posts: 1243
Location: Somerset
PostPosted: Sat Dec 08, 12 8:14 pm    Post subject: Reply with quote
    

WooooooHoooooo

I've done it! I've managed to make several decent loaves of different types thanks to tips from you all on this thread and from a kind person who PM'd me with a recipe!

Yummy yeasty things are go...yaaay!!! Thankyou so much everyone!


Midland Spinner



Joined: 13 Jan 2009
Posts: 2931
Location: Under a green roof
PostPosted: Sat Dec 08, 12 8:33 pm    Post subject: Reply with quote
    

Brilliant!

sgt.colon



Joined: 27 Jul 2009
Posts: 6945
Location: Just south of north.
PostPosted: Sun Dec 09, 12 11:11 am    Post subject: Reply with quote
    

Great news Astra. It's so satisfying isn't it?

No knead to look back now. I've got my coat in my hand.

WandaBlue



Joined: 03 Feb 2011
Posts: 40
Location: Sanday, Orkney
PostPosted: Sun Dec 09, 12 10:12 pm    Post subject: Reply with quote
    

Glad it's working for you. Did you try the overnight proving in the fridge technique?

graysalchemy



Joined: 10 Oct 2012
Posts: 73

PostPosted: Mon Dec 10, 12 9:01 am    Post subject: Reply with quote
    

I proved my sourdough for 14 hrs overnight and ended up with the most wonderful bread with a decent crumb. Some of the bubbles were a bit big but I should have knocked it back a bit as per Sgt.colon. Role on next weekend when I bake again

astra



Joined: 05 Apr 2010
Posts: 1243
Location: Somerset
PostPosted: Wed Dec 12, 12 8:51 am    Post subject: Reply with quote
    

sgt.colon wrote:
Great news Astra. It's so satisfying isn't it?

No knead to look back now. I've got my coat in my hand.


I'm on a roll now!!

WandaBlue wrote:
Glad it's working for you. Did you try the overnight proving in the fridge technique?

I did! What a diference a good chilly rest can make! Thanks again for your help and interest

Going to have a go at a Lardy Cake and Stollen next!!

sgt.colon



Joined: 27 Jul 2009
Posts: 6945
Location: Just south of north.
PostPosted: Wed Dec 12, 12 10:52 am    Post subject: Reply with quote
    

astra wrote:
Going to have a go at a Lardy Cake


Oh that stuff is lush. Mrs C makes it. In fact I'd never heard or had it before we got together. It's a southern thing I think.

astra



Joined: 05 Apr 2010
Posts: 1243
Location: Somerset
PostPosted: Wed Dec 12, 12 7:10 pm    Post subject: Reply with quote
    

The ones you buy in bakeries bear no resemblance to the ones my Gran used to make.That's the goal!!

Midland Spinner



Joined: 13 Jan 2009
Posts: 2931
Location: Under a green roof
PostPosted: Mon Jan 28, 13 12:04 pm    Post subject: Reply with quote
    

I passed a bread making milestone yesterday:

We bought a sourdough loaf from a farm shop to have as an emergency picnic while out on a walk.

For the first time ever, I thought that a loaf from a proper artisan baker wasn't as good as what I can make myself. In fact I would have been proper fed up with myself if my efforts were like that.

I know that sourdough is meant to have a chewy crust, but this was a workout in a loaf. We could barely tear it apart. It looked as if the loaf wasn't fully proved before it went into the oven. If I'd made that I would have kicked myself, quite hard.

The sourdough taste was ok, but nothing special.

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