The Big Bread Thread ? (1 Viewer)

[Mrsambulancekidd]

My better half thinks baking bread is called toast. Unfortunately she normally burns it and blames the toaster.

She's trying to kill you slowly...…..burnt toast is carcinogenic.

 

[wiljoy]

She's trying to kill you slowly...…..burnt toast is carcinogenic.

Thanks for the heads up. After 48 years we are still ok.

 

[Mrsambulancekidd]

Thanks for the heads up. After 48 years we are still ok.

Robert likes burnt toast, the weirdo, so I think he's trying to kill himself slowly...…….well he would be if I burnt it, but I think he should suffer me for a lot longer yet.

 

[wiljoy]

Robert likes burnt toast, the weirdo, so I think he's trying to kill himself slowly...…….well he would be if I burnt it, but I think he should suffer me for a lot longer yet.

To be honest the toast is her best cooked meal.

 

[Mrsambulancekidd]

To be honest the toast is her best cooked meal.

I hope she doesn't read this for your sake...…….……....you see how lucky you are ambulancekidd

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[wiljoy]

I hope she doesn't read this for your sake...…….……....you see how lucky you are ambulancekidd

I'm safe as she never bothers. All us men are so brave when our lives ones cannot hear or see us.

 

[Smudger55]

Flapjacks to smile for (sorry not bread)
Hoping you funsters will not mind but I made these this afternoon, crispy bits around the edge and syrupy on the inside. Presentation not up to funster standards but.... eee, they are good??? Recipe link below, I went with 3x tablespoons of syrup, cooked them for 5-7mins longer, joyful!!! Mmmmm..... waiting to re live the Dream SMUDGER55

Yummy golden syrup flapjacks recipe | BBC Good Food

Bake these 4-ingredient flapjacks – they're easy to make and ready in half an hour. Add chocolate drops, desiccated coconut or sultanas, if you like

www.bbcgoodfood.com

 

[WillH]

Just had a delivery of 10Kg of bread flour this afternoon, that, coupled with the 500g of yeast delivered Saturday should keep us going for a few weeks.

 

[bigtwin]

Just had a delivery of 10Kg of bread flour this afternoon, that, coupled with the 500g of yeast delivered Saturday should keep us going for a few weeks.

500g of yeast!

What’s your bakery called? ?

Ian

 

[denisejoe]

Just had a delivery of 10Kg of bread flour this afternoon, that, coupled with the 500g of yeast delivered Saturday should keep us going for a few weeks.

Where'd you get your bread flour? Everywhere I've looked is out of stock.

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[WillH]

500g of yeast

Smallest pack available, enough for 4 months. Got the flour from Bakery Bits but I see today that they have suspended taking new orders as they have a six day backlog.

 

[denisejoe]

You can freeze the yeast I cut it into the size I want then open freeze then bag just leave out over night or put it in your measured water

 

[pwilmo]

Hey for all you people torturing yourselves by reading this forum who are on low carb diet and are becoming Soooo tempted by these delicious recipes and pictures ...
Check out the the low carb oven bread, machine bread and oven rolls in Forum Resources they are Yummy.
As near to real bread texture and taste, that blindfolded you would honestly not know the difference.
Good Luck all you breadies .. I can't bear the rumbling tummy, I've licked the screen twice, I'm sure I can smell fresh bread baking coming from inside my mobile.!

 

[Coolcats]

I made my first loaf ever last week, just three ingredients, four if you count the water.

No machine and used wholemeal flour because we didn't have white, which I prefer.

Very pleased with the result, got some white flour now, so that'll be next. View attachment 372696

well done you, exactly right, no sugar is needed that is how bread should be made. From the 60’s manufactures started to put additives such as flour improver and other weird chemicals to try and make ‘water stand up’ and the bread as nd quick to make as possible.

I suspect that loaf tasted amazing?I make my own. Bread these Days two 300 gram loaves twice a week. Often half white and half wholemeal.

blue cheese and raisin whit bread is good as a treat I make one about every 6 weeks.

 

[Helen Ariel]

I've been making sourdough for a couple of years and it's taken a while to reach this standard. Very satisfying and so much flavour. I'm living full time in the van now though so haven't made one recently but i have my starter with me and am going to experiment with the small oven or possibly the weber bbq soon. Worried about sourcing flour though as I've not seen any in the supermarkets lately. Have got enough in my cupboard for a few loaves though.

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[Chockswahay]

View attachment 373329
I've been making sourdough for a couple of years and it's taken a while to reach this standard. Very satisfying and so much flavour. I'm living full time in the van now though so haven't made one recently but i have my starter with me and am going to experiment with the small oven or possibly the weber bbq soon. Worried about sourcing flour though as I've not seen any in the supermarkets lately. Have got enough in my cupboard for a few loaves though.

Nice! We are living on our sailing yacht at the moment and suffer much the same problem. As it happens we do have an oven on board but it only has one setting (on or off) so baking is a bit tricky (hence my ‘hob top’ methods for Soda Bread.

I do have a sourdough in the oven right now but it’s taken ages (!). I didn’t have a cover of any kind in the oven and not enough heat for a steam tray either?. I did spray the dough with a little water so hoping for the best?

I’ll post a photo if it seems worthy .....

 

[Chockswahay]

Oh dear..... it came out after 45 mins on max looking a little anaemic?...... but I’m sure it will taste good?

 

[Helen Ariel]

Made a sourdough loaf yesterday and proved overnight in fridge ,baked this morning can’t make anymore as don’t have anymore rye flour to top up starter

You could use white or wholemeal flour to feed it. I switch mine from rye sometimes

 

[Puddleduck]

How not to make gluten free Soda Bread (but it wasn't my fault - read on)

I am sure this recipe will work (might need a couple of tweaks - maybe a spoonful of vinegar ?)

Ingredients

450 gm Dove's Farm Gluten Free Bread Flour
1 tsp bicarb of soda
1 tsp salt
1 tbspn caster sugar
1 tbspn psyllium husk
325 gm plain yogurt
1 egg
might need a drop of milk in addition

Oven at 200C and baking sheet well dusted with gf flour

Sift the dry ingredients into a large mixing bowl. Make a well and add the wet ingredients except the extra milk.

Bring together to make a dough using the extra milk if it is too dry . The mix should not be overly sticky but will be moist. Shape into a ball.

Put the dough ball onto the baking sheet, Make a deep cross on the top and put in the oven.

THIS IS WHERE IT ALL WENT WRONG!!!!!!

It should have taken around 25 minutes to bake the top, then needed to be turned over and baked for a further 10 minutes or until it sounded hollow when tapped.

WHAT ACTUALLY HAPPENED

After 10 minutes in the oven we had a power cut and I said "botheration". The power cut lasted over an hour. When it did come back on I still baked the loaf. It smells okay and looks ugly but it is far too dense and solid.

 

[Puddleduck]

The Yorkshire Pudding went well (mix made before the power cut and cooked after it came back on). Here they are still in the muffin tin so the height is from the bottom of the muffin tin We ate two each last night and the rest are in the freezer

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[Chockswahay]

How not to make gluten free Soda Bread (but it wasn't my fault - read on)

I am sure this recipe will work (might need a couple of tweaks - maybe a spoonful of vinegar ?)

Ingredients

450 gm Dove's Farm Bread Flour
1 tsp salt
1 tbspn caster sugar
1 tbspn psyllium husk
325 gm plain yogurt
1 egg
might need a drop of milk in addition

Oven at 200C and baking sheet well dusted with gf flour

Sift the dry ingredients into a large mixing bowl. Make a well and add the wet ingredients except the extra milk.

Bring together to make a dough using the extra milk if it is too dry . The mix should not be overly sticky but will be moist. Shape into a ball.

Put the dough ball onto the baking sheet, Make a deep cross on the top and put in the oven.

THIS IS WHERE IT ALL WENT WRONG!!!!!!

It should have taken around 25 minutes to bake the top, then needed to be turned over and baked for a further 10 minutes or until it sounded hollow when tapped.

WHAT ACTUALLY HAPPENED

After 10 minutes in the oven we had a power cut and I said "botheration". The power cut lasted over an hour. When it did come back on I still baked the loaf. It smells okay and looks ugly but it is far too dense and solid.
View attachment 373355

I’m a bit confused.... bread flour has gluten, did you mean Doves GF flour?

Also why all the extra stuff? Not needed surely? however you DID leave out soda and tartar.....

 

[Puddleduck]

I’m a bit confused.... bread flour has gluten, did you mean Doves GF flour?

Also why all the extra stuff? Not needed surely?

Yes, sorry, Dove's Farm GF Bread Flour but my other mixes will probably work better. (I've edited my post as I did use bicarb). No cream of tartar as it is impossible to find any that is certified as gf and the recipe I found didn't have it either - in fact none of the gf soda bread recipes from people I trust (Darina Allen, Phil Vickery, Georoid Lynch) have it.

You really do need the other stuff for gf bread baking or you end up with tooth breaker neutron star dwarf bread that even birds and rats won't eat.

Most gf flour has a good proportion of rice so is very dry and very tasteless. The egg helps to moisten and the husk helps retain the moisture. If you just use water to make the dough it ends up like solid wallpaper paste. Too much tapioca makes the bread "squeak" on your teeth - there used to be tapioca bread avaialbe on prescription that was totally disgusting and made your teeth tingle

 

[Riverbankannie]

Chockswahay do you know if cream of tartar goes “off”? I have a very very old tub in back of cupboard.

 

[Helen Ariel]

The Yorkshire Pudding went well (mix make before the power cut and cooked after it came back on). Here they are still in the muffin tin so the height is from the bottom of the muffin tin We ate two each last night and the rest are in the freezer

View attachment 373356View attachment 373357

My favourite part of a roast I've been known to eat 4 of my own cooked in dripping ?

 

[Puddleduck]

Also why all the extra stuff? Not needed surely? however you DID leave out soda and tartar.....

If I still had an income I would make your recipe just substituting gluten free four for wheat flour but experience tells me it doesn't work like that ........ and I can't afford to waste flour, especially at the moment.

I have two bags of flour (1kg each) arriving at the weekend and the n next delivery will be mid-May at the earliest I will have to ration what I have.

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[Chockswahay]

Well my sourdough turned out to be really soft and tasty! That’s today’s breakfast finished??

 

[Chockswahay]

Puddleduck I agree with you, my limited experience of GF was a few years ago when we wondered if Kate was Coeliac (turned out not to be). I do remember that getting a good rise without the gluten to hold the gas was near impossible. My experiments with all types of (gluten) flour have shown that Soda bread does not need the gluten or protein that is so necessary with yeast and that as the rise is so quick the gas formed does provide an open texture. I note that you didn’t use a rising agent (other than egg)....... would this not lead to dense bread?

I accept your point on not wishing to waste flour but you would only need to try it with 200g ...... worth a try maybe?

I use soda and tartar as I prefer the results but of course Baking Powder is the same thing! My DIL used to have an issue with gluten and she used GF baking powder...... again, worth a try?

??

 

[Chockswahay]

Chockswahay do you know if cream of tartar goes “off”? I have a very very old tub in back of cupboard.

I’m not sure..... does it have a use by date on the tub? Ive usually used up a tub within 6 months so can’t really say?

Edit: Kate just looked on line and the consensus is it has an indefinite shelf life if kept dry and away from heat?

To check it’s potency stir half a teaspoon of tartar in half a cup of warm water, add 1/4 of a teaspoon of soda......... stir...... if it generates foam then it’s good to use?

 

[MichelleRyall]

The Yorkshire Pudding went well (mix made before the power cut and cooked after it came back on). Here they are still in the muffin tin so the height is from the bottom of the muffin tin We ate two each last night and the rest are in the freezer

View attachment 373356View attachment 373357

Mine rarely make it to the table..straight out of the tin, bit of salt and off you go And any left eaten cold later.

 

[Riverbankannie]

I’m not sure..... does it have a use by date on the tub? Ive usually used up a tub within 6 months so can’t really say?

Edit: Kate just looked on line and the consensus is it has an indefinite shelf life if kept dry and away from heat?

To check it’s potency stir half a teaspoon of tartar in half a cup of warm water, add 1/4 of a teaspoon of soda......... stir...... if it generates foam then it’s good to use?

Thanks, no date on tub but if there were to be one it might not be even begin 201*
I’ll try the foaming method but wont the bicarbonate soda make it foam anyway?

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