The bakers' thread

Discussion in 'CycleChat Cafe' started by glasgowcyclist, 19 Dec 2017.

  1. Reynard

    Reynard Veteran

    Location:
    Cambridgeshire, UK
    Nothing wrong with a bread maker - not everyone has the time or inclination to do bread by hand. Agree with what @glasgowcyclist says, though, especially about the buzz of getting a superbly turned out loaf.

    FWIW, I don't have a bread maker.
     
  2. Poacher

    Poacher Gravitationally challenged member

    Location:
    Nottingham
    Panasonic bread maker for regular wholemeal loaves (usually 85% wholemeal, 15% white, sometimes with added linseed, pumpkin seeds, sunflower hearts depending on mood).
    When Mrs Poacher wants a rustic French style loaf, dough is made in bread maker with type 55 flour plus up to 15% wholemeal if she's not watching, but shaped by hand, proved on oven tray in a swing-bin bag, slashed, sprayed with hot water and cooked at 200° C for 30 minutes fan. Usually good results.
    I would knead by hand, but my arms are too weedy!
     
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  3. Reynard

    Reynard Veteran

    Location:
    Cambridgeshire, UK
    There are some really good "in the bowl" kneading techniques that don't require serious elbow grease. It's more like a folding process that develops the dough.

    I do this rather than a "traditional" knead as only having a galley kitchen, it minimizes the mess.
     
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  4. OldShep

    OldShep Active Member

    Surely a third one.. great fir getting the hands clean ^_^
     
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  5. OP
    OP
    glasgowcyclist

    glasgowcyclist Charming but somewhat feckless

    Location:
    Scotland
    Me too!

    Once I've mixed the ingredients I cover the bowl and leave it for ten minutes. Then I fold the dough in the bowl, repeating after 15 minutes and once again after 30 minutes. The fold I use was shown to me by a local baker and is the easiest thing.

    Wet your hands (this makes it much easier to handle the dough without getting messy) and slip them under the dough at 3 o'clock and 9 o'clock.
    Pick up the dough and let its own weight stretch it out a little.
    Flop it back into the bowl on its side.
    Turn the bowl 90 degrees and repeat.
    Do this about 6 times before leaving it to rest.
    Go through these steps again after 15 and 30 minutes.
    Leave it to rest for 30 minutes after the final fold then shape as desired.

    Once it has sufficiently proved, bake.
     
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  6. C R

    C R Über Member

    Location:
    Worcester
    I use a bread maker on the dough program to mix, knead and rise. I then pour the dough, knock back, "shape", and bake after leting it prove again.

    This was today's bake

    IMG_20190207_165339913.jpg IMG_20190207_165347282.jpg

    White with poppy, pumpkin and sunflower seeds.
     
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  7. benb

    benb Evidence based cyclist

    Location:
    Epsom
    Yesterday's attempt was better. Flavour is nice, but lacking something I can't quite put my finger on. Maybe a little sugar in the recipe is in order.

    IMG_20190207_192703.jpg IMG_20190207_192952.jpg IMG_20190208_081952.jpg
     
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  8. CarlP

    CarlP Boing!

    Bread usually needs sugar, about 10g should be enough to 500g flour. Sugar is food for yeast.
     
  9. Dave7

    Dave7 Guru

    Location:
    Cheshire
    My recipe calls for one tbs of sugar for a 1 Lb loaf.
     
    CarlP likes this.
  10. CarlP

    CarlP Boing!

    If it works it works.
     
  11. OP
    OP
    glasgowcyclist

    glasgowcyclist Charming but somewhat feckless

    Location:
    Scotland
    If you like a slightly malty flavour from your bread, forget the granulated sugar and add a tablespoon of treacle instead. OMG!

    I find it easiest to add the treacle covered spoon to my measuring jug then pour in enough boiling to just cover the treacle, then stir until it dissolves. Top up with cool water to required amount and add that to the flour. Gives the bread a nice colour too.
     
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  12. CarlP

    CarlP Boing!

    I've got a bun in the oven as I type.

    500g of your favourite flour, usually 250g Sainsbury's Wholemeal Bread Mix and 250g Sainsbury's Wholegrain Seeded Flour
    10g Yeast
    10g Salt
    10g Sugar, sometimes honey, or treacle

    10g dried milk
    300ml Water.

    The dried milk, salt, sugar go in a jug with water which is warmed up, the flour and yeast in the Kenwood mixing bowl, mix the whole lot together with a dough hook for 5 mins on a low setting, then another 5 minutes on a medium setting. Leave for an hour in the airing cupboard, then another go with the Kenwood for 3 minutes then into a warm lightly oiled and floured bread pan for another 30 minutes, then bake for 26 minutes @175
     
    Last edited: 8 Feb 2019
    Reynard likes this.
  13. OP
    OP
    glasgowcyclist

    glasgowcyclist Charming but somewhat feckless

    Location:
    Scotland
    I'd a few leftover bananas the other day so thought I'd try a banana loaf.

    This time it was a Mary Berry recipe and it's the best yet, nice and light. Yum.


    banana loaf.jpg
     
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  14. Dave7

    Dave7 Guru

    Location:
    Cheshire
    A quick question on yeast.
    I use the packet stuff but I only make 1 or 2 loaves per week which is just 1 teaspoon of yeast.
    Once opened, how long do you think it will last ie be effective?
    The box has a use by date but no "once opened" info.
     
  15. OP
    OP
    glasgowcyclist

    glasgowcyclist Charming but somewhat feckless

    Location:
    Scotland

    Well that's the dearest way to buy it, at least twice the price of buying the ~125g tin.

    Anyway, it'll keep for a long time (many months) provided you keep it dry and cool. If you only part use a sachet, roll it up tight and use a food clip or tape it shut and you'll be fine. But honestly, at your rate of loaf making you'd be better off buying the tin.
     
    CarlP, Dave7, C R and 1 other person like this.
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