Author Topic: bread baking  (Read 1616 times)

Woofage

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bread baking
« on: 03 September, 2009, 12:18:20 pm »
Our Panasonic bread maker has a fault: it mixes but won't bake properly. Therefore, I have been making bread by mixing the dough in the machine and baking in the oven. This produces lovely bread, far superior to the completely automatic method even though I am using exactly the same ingredients. I therefore wish to continue with this method but the trouble is, it takes ages - 2h20 for the mix'n'knead, 30-40mins to prove, 30mins to bake. How can I speed things up?

Yours impatiently.
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Chris N

Re: bread baking
« Reply #1 on: 03 September, 2009, 12:21:08 pm »
You can't rush good bread.

tonycollinet

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Re: bread baking
« Reply #2 on: 03 September, 2009, 12:49:48 pm »
On the plus side - you can get a production line going. Since you are no longer using the machine for baking, you can mix and prove a new batch wile the previous one is baking.

Loadsabread.  :D

Woofage

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Re: bread baking
« Reply #3 on: 03 September, 2009, 01:06:45 pm »
Anyone had any experience freezing dough?
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Chris N

Re: bread baking
« Reply #4 on: 03 September, 2009, 01:08:39 pm »
No, but you can let it prove in the fridge overnight - and bake first thing in the morning.

Woofage

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Re: bread baking
« Reply #5 on: 03 September, 2009, 01:10:49 pm »
you can let it prove in the fridge overnight - and bake first thing in the morning.

Thanks, I'll try that too.
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hellymedic

  • Just do it!
Re: bread baking
« Reply #6 on: 03 September, 2009, 01:49:21 pm »
You can't rush good bread.

+1

If you do, it's no longer good bread...

Re: bread baking
« Reply #7 on: 03 September, 2009, 01:55:01 pm »
I once got mixed up with tsp and tbs and added waaaaay too much salt.

So we froze the ruinned dough (seemed an obvious option to avoid throwing it away). Later had the brainstorm to use it for a pizza base. The defrosting and baking seemed to work, and it was edible, dense salty and didn't rise too much but I wouldn't try it with nice bread.

Surely it kills all that yeasty goodness??

Re: bread baking
« Reply #8 on: 03 September, 2009, 01:56:38 pm »
Anyone had any experience freezing dough?

That'll work, it doesn't kill the yeast.  Preferable though (IMO) is to get a sourdough production running.  It's the most wondeful bread.  Alternatively for a quick fix learn to make soda bread, either brown (traditional in southern Ireland) or white (more common in Northern Ireland, where the quarter loaves used to be hollowd out and filled, a las pasty. called I think farls). It's best fresh of course, especially with a hearty soup or some butter and cheese.
We are making a New World (Paul Nash, 1918)

Re: bread baking
« Reply #9 on: 03 September, 2009, 01:57:53 pm »

Surely it kills all that yeasty goodness??

Heating will, freezing doesn't. At least not domestic freezer freezing.
We are making a New World (Paul Nash, 1918)

Re: bread baking
« Reply #10 on: 03 September, 2009, 02:00:22 pm »
Anyone had any experience freezing dough?
I've done it with hot cross buns, make them as normal, then I put them on a greased baking plate and  put them in the freezer, when hard put in plastic bag.
take out from freezer micro wave 30 seconds for 1 them cook it on gas mark 6-7  :P

vorsprung

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Re: bread baking
« Reply #11 on: 03 September, 2009, 02:48:58 pm »
Use a dough program to mix and prove overnight and then bake it in the morning

Or buy a new bread machine.  Our panasonic has paid for itself, i expect yours has too

Woofage

  • Tofu-eating Wokerati
  • Ain't no hooves on my bike.
Re: bread baking
« Reply #12 on: 03 September, 2009, 02:56:39 pm »
Our panasonic has paid for itself, i expect yours has too

Most certainly. Many times over I should think.

I'm just exploring other options ATM.
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