Bread baking.
- Thread starter Yorkie
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Ade8mm
Well-Known Member
OK IT issue here, but you get the drift. It is yummy by the way.
That looks superb.....delicious too!
Puds
Well-Known Member
That was this morning’s effort for breakfast. 18hr prove, with 3 rounds of knocking-back (around-the-clock method) and a final 1hr prove in the warmed Dutch oven before baking.
My usual recipe, used for this, is:
400g strong flour, pinch of sea salt, glug of rapeseed oil. Yeast is active dried, reactivated for 20mins in warm water with a teaspoon of sugar.
Baked with lid on at 30mins at 250c, 20mins at 200c.
It’s nothing fancy, but certainly tastes good to me.
My usual recipe, used for this, is:
400g strong flour, pinch of sea salt, glug of rapeseed oil. Yeast is active dried, reactivated for 20mins in warm water with a teaspoon of sugar.
Baked with lid on at 30mins at 250c, 20mins at 200c.
It’s nothing fancy, but certainly tastes good to me.
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Woke up at 3am yesterday so got up and put this in the oven for an hour, the last 10 minutes uncovered.
Then went stalking at 5am, and returned at 10am to have three slices for breakfast, smothered in unsalted butter.
Delicious!
I recently ordered a cast iron non enamelled Dutch oven (not made in China crap, from the oldest foundry in the US) - baking sour dough in it works brilliantly as it keeps the steam in - this was a “no knead” sourdough and came out great. Don’t keep well though (mainly because I eat too much).
baked from cold in a cold Dutch oven definitely seemed to help develop more air pockets in the loaf.
baked from cold in a cold Dutch oven definitely seemed to help develop more air pockets in the loaf.
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Ade8mm
Well-Known Member
My last effort (post # 143) had a huge air pocket.
I knocked it back well too.
It was only later I realised I only added warm water to the yeast and no sugar. Maybe that had something to do with it?
Well, I liked the simplicity of @JockStalk recipe, couldn’t find whole grain flour so just used strong white...halved the ingredient amount and gave it a bash....
quite pleased with myself!
quite pleased with myself!
Another foolproof simple recipe (theme emerging....)
OK so not a true bread, but this one is a staple in our house, takes 5 minutes to knock together and 35 minutes to bake.
It’s a sweetened fruit soda bread, makes 2 small loaves (two if it’s a 1 pound tin size or one big one). Use whatever fruit you like. And it’s not like some soda breads I’ve made that have a lot of baking powder and you feel the enamel on your teeth squeaking. This is like a massive sliced scone that you eat as it is or you can toast it. And it always turns out well.
So. Oven on, fan 180C.
In a bowl pour in 500g self raising flour, 1/2 teaspoon salt, 1/2 teaspoon baking powder, 150g dried fruit (I use half cranberries half raisins), 125g sugar (I use Demerara as I like the flavour).
Give the dry ingredients a quick stir to combine. Then add 475mls of milk and stir until all the floury bits are combined and it looks like thick porridge. I make this for dairy free also and almond milk or oat milk work brilliantly. (I realise some purists will think it should be buttermilk or curdled milk etc but I genuinely can’t be bothered and it turns out great)
Rub some butter inside the baking tins to stop it sticking, split the mixture across the two tins and it should look like this....
Told you it only took 5 minutes.
Now bang it in the middle of the now hot oven (180c fan) for 35 minutes and find something else to do for half an hour.
And then they should look something like this.....
I let these cool (easy to say, tough to do) and then slice them like a loaf and freeze them. They are great for breakfast or as a snack toasted with butter, jam...
Sometimes they don’t make it to the freezer, especially the first and last slice (what I’ve always known as the ‘heels’?) as they are crispy and crunchy and just plain fantastic.
Dead easy, cannot-go-wrong (honestly) and delish. And about as easy to make as a cuppa. If you’ve never baked much, try these.
Go on, give them a go
OK so not a true bread, but this one is a staple in our house, takes 5 minutes to knock together and 35 minutes to bake.
It’s a sweetened fruit soda bread, makes 2 small loaves (two if it’s a 1 pound tin size or one big one). Use whatever fruit you like. And it’s not like some soda breads I’ve made that have a lot of baking powder and you feel the enamel on your teeth squeaking. This is like a massive sliced scone that you eat as it is or you can toast it. And it always turns out well.
So. Oven on, fan 180C.
In a bowl pour in 500g self raising flour, 1/2 teaspoon salt, 1/2 teaspoon baking powder, 150g dried fruit (I use half cranberries half raisins), 125g sugar (I use Demerara as I like the flavour).
Give the dry ingredients a quick stir to combine. Then add 475mls of milk and stir until all the floury bits are combined and it looks like thick porridge. I make this for dairy free also and almond milk or oat milk work brilliantly. (I realise some purists will think it should be buttermilk or curdled milk etc but I genuinely can’t be bothered and it turns out great)
Rub some butter inside the baking tins to stop it sticking, split the mixture across the two tins and it should look like this....
Told you it only took 5 minutes.
Now bang it in the middle of the now hot oven (180c fan) for 35 minutes and find something else to do for half an hour.
And then they should look something like this.....
I let these cool (easy to say, tough to do) and then slice them like a loaf and freeze them. They are great for breakfast or as a snack toasted with butter, jam...
Sometimes they don’t make it to the freezer, especially the first and last slice (what I’ve always known as the ‘heels’?) as they are crispy and crunchy and just plain fantastic.
Dead easy, cannot-go-wrong (honestly) and delish. And about as easy to make as a cuppa. If you’ve never baked much, try these.
Go on, give them a go
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That looks fantastic Gixer - there is something deeply satisfying about warm, home made bread.Well, I liked the simplicity of @JockStalk recipe, couldn’t find whole grain flour so just used strong white...halved the ingredient amount and gave it a bash....
quite pleased with myself!
All I need to perfect is home-made whisky and all the life skills I need are sorted
I’ve always fancied trying to brew beer but never got round to it...cider is another, but it always seemed a bit complicated and I think I’d end up with 5 gallons of horribleness!That looks fantastic Gixer - there is something deeply satisfying about warm, home made bread.
All I need to perfect is home-made whisky and all the life skills I need are sorted
Go with gins and vodkas!
I’ve just decanted a litre of rhubarb and ginger gin - only started it a little under a month ago.
My neighbour goes the whole hog and distils his own gin!
I’ve just decanted a litre of rhubarb and ginger gin - only started it a little under a month ago.
My neighbour goes the whole hog and distils his own gin!
Continuing with the ‘keep it simple’ baking....
Two granary loaves, couldn’t be easier.
For one loaf weigh out 500g Allinson granary strong bread flour (Tesco’s, other supermarkets are available), 7g salt, 7g baking yeast, 25ml olive or sunflower oil (can also use butter), 275ml tepid water. I tend to make two at a time while the oven is on. Chuck it all together and mix with your hands until it comes together and the bowl is more or less clean. Drop of the oil you used on a board/ worktop to stop the dough sticking and knead for 5/10 minutes. Place it in an oiled bowl with a damp tea towel over it to more or less triple in size.
Then whack it out onto an oiled board/ worktop again and knock the air out if it by punching/ folding in on itself for a minute.
At this point I’ll either put it in a 2lb loaf tin that’s been oiled or into a floured bowl with a damp towel over to get the second rise. In a loaf tin it gets shaped longer to fit the loaf tin, and it is a ball shape in the bowl if you see what I mean. Just so it rises in shape of the tin/bowl.
When it’s doubled in size it’s ready, check by poking your finger into the dough. If it springs back fast it’s not ready, if it half springs back snd leaves a bit of an indent then it’s perfect.
If using the loaf tin give it a few slashes on top to help it rise in the oven. If it’s a ball in a floured bowl lift it out onto some grease proof paper on a baking sheet. It’ll also need a few cuts to help it rise.
Oven on to 200C fan and stick a half full roasting pan of hot water at the bottom, the steam helps the rise. Bang it in the middle of the oven. 15 minutes at 200c fan then turn down to 180c fan for a further 20 minutes. It’ll sound hollow when you tap it on the base when it’s ready, but these timings are pretty foolproof.
Pop it out the tin or lift of grease proof paper and cool on a rack under a dry tea towel.
Et voila.
Two granary loaves, couldn’t be easier.
For one loaf weigh out 500g Allinson granary strong bread flour (Tesco’s, other supermarkets are available), 7g salt, 7g baking yeast, 25ml olive or sunflower oil (can also use butter), 275ml tepid water. I tend to make two at a time while the oven is on. Chuck it all together and mix with your hands until it comes together and the bowl is more or less clean. Drop of the oil you used on a board/ worktop to stop the dough sticking and knead for 5/10 minutes. Place it in an oiled bowl with a damp tea towel over it to more or less triple in size.
Then whack it out onto an oiled board/ worktop again and knock the air out if it by punching/ folding in on itself for a minute.
At this point I’ll either put it in a 2lb loaf tin that’s been oiled or into a floured bowl with a damp towel over to get the second rise. In a loaf tin it gets shaped longer to fit the loaf tin, and it is a ball shape in the bowl if you see what I mean. Just so it rises in shape of the tin/bowl.
When it’s doubled in size it’s ready, check by poking your finger into the dough. If it springs back fast it’s not ready, if it half springs back snd leaves a bit of an indent then it’s perfect.
If using the loaf tin give it a few slashes on top to help it rise in the oven. If it’s a ball in a floured bowl lift it out onto some grease proof paper on a baking sheet. It’ll also need a few cuts to help it rise.
Oven on to 200C fan and stick a half full roasting pan of hot water at the bottom, the steam helps the rise. Bang it in the middle of the oven. 15 minutes at 200c fan then turn down to 180c fan for a further 20 minutes. It’ll sound hollow when you tap it on the base when it’s ready, but these timings are pretty foolproof.Pop it out the tin or lift of grease proof paper and cool on a rack under a dry tea towel.
Et voila.
It’s so easy and with the built-in timer you open your eyes on Sunday morning to a wonderful aroma:
K
K
John Gryphon
Well-Known Member
It annoys me that the end result is about as big as a bun that a man can demolish by himself after walking in from a mornings hunting.There are two elec bread makes here that do a good job ...but that little bun?
It annoys me I sometimes press the wrong buttons!
K
K
John Gryphon
Well-Known Member
Thats a John Hurt loaf.
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