Off Topic > Food & Drink
Making bread
rr:
Vitamin C powder helps as well, you can buy it from Holland and Barrett
iakobski:
--- Quote from: rr on November 03, 2008, 03:30:12 PM ---Vitamin C powder helps as well, you can buy it from Holland and Barrett
--- End quote ---
You have to ask - this is sold from "under the counter" in many places.
Martin109:
--- Quote from: Liz on November 03, 2008, 01:38:45 PM ---Ah - I'm using granary bread flour, and adding seeds, so that might have something to do with it.
Chemicals in commercial bread is one reason I'm making my own - the other being that I can eat pretty much an entire loaf of Hovis and still be hungry a couple of hours later. My bread, stodgy or not, is much more filling. ;D
More salt, more yeast, rise in the tin, two provings. No airing cupboard but putting it next to a radiator works just as well (and keeps the cat happy). I'll report back on the next loaf. :thumbsup:
--- End quote ---
Liz
I use the oven to get the dough to rise. I just put in on at about 50deg while I'm kneading, and turn it off just before I put the dough in to rise (covered with clingfilm and a cloth). I use dried active yeast from a tin, which I activiate, rather than adding it to the dry ingredients.
Then I take it out after about 45 mins, when it has risen to 2 or 3 times the size, knock it back and, either in a tin, or not, makes no difference, put it in an oven at around 50deg for 10 mins, causing it to rise again, then whack up the heat to 200deg for another 20-25 mins or so. Obviously ovens vary, and the size of loaf you#re baking makes a difference etc etc. I also use granary flour.
HTH
Woofage:
I wimp out and use a breadmaker (Panasonic). Ours gets used pretty much daily and I know the exact combination of ingredients to not only get perfect bread but bread that the critical Peeps in the family will enjoy eating! BTW, I don't bother adding vitamin C.
Regulator:
I normally do:
- First rise in the bowl.
- Knock back (where needed)
- Second rise in the tin, then straight into the oven.
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