The bakers' thread

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

  1. CarlP

    CarlP There’s no need to live in a pit of doom

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

    Dave7 Guru

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

    CarlP There’s no need to live in a pit of doom

    If it works it works.
     
  4. 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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  5. CarlP

    CarlP There’s no need to live in a pit of doom

    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.
  6. 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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  7. 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.
     
  8. 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.
     
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  9. benb

    benb Evidence based cyclist

    Location:
    Epsom
    I just use the yeast sachets, which are one sachet per loaf.
    No idea if I'd get better results with fresh yeast, but might not be worth the effort.
     
    C R likes this.
  10. Reynard

    Reynard Veteran

    Location:
    Cambridgeshire, UK
    I buy the tins. But most of my loaves only tend to have half a teaspoon (or less) of yeast in them, so a tin lasts me a fair old while.

    How to get more flavour into a loaf?

    1) Flour - different flours have different flavours, so maybe try a different flour. IMHO the Tesco's own brand stoneground wholemeal is one of the nicest around when it comes to wholemeal, while for white, Waitrose's Leckford Estate is really nice.

    2) Is there enough salt in the loaf? Typically you want 2% salt, so 500g flour will want 10g salt

    3) The less yeast and the longer the bulk ferment, the more flavour you will extract from the dough

    4) You could toast some flour in a frying pan and add that to your dough. Likewise rolled oats are good for this

    5) Use a soaker and/or a preferment
     
    C R likes this.
  11. C R

    C R Über Member

    Location:
    Worcester
    Seconded

    I buy the tin as well, never had any problem keeping it in the fridge. I don't bake a lot, so it lasts for a few months.
     
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  12. C R

    C R Über Member

    Location:
    Worcester
    Concur with the salt, every time the flavour seems to be missing I've traced to not enough salt.
     
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  13. Slick

    Slick Veteran

    Show off. :whistle:
     
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  14. Reynard

    Reynard Veteran

    Location:
    Cambridgeshire, UK
    I might have a crack at that - have some bananas that really want using...
     
  15. Reynard

    Reynard Veteran

    Location:
    Cambridgeshire, UK
    Did make that Mary Berry banana loaf yesterday. Ridiculously easy to make. Thanks for the heads up @glasgowcyclist :thumbsup:

    A good chunk of it was demolished for breakfast this morning. :hungry:
     
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