The Bread Thread

[citoyen]

Hmm. I'd go for a light dusting and a dry tea towel rather than damp.

+1

Dust with rye flour (low gluten so less sticky) and cover with a dry muslin cloth.

[slope]

I was about to ask "Wtf is that in real units" then realised I did ask about a 2lb loaf tin, so it's kinda my own fault.

It’s a nominal measurement anyway and there will be much variation in capacity between 2lb loaf tins from different manufacturers.

If translating it into metric, you’d call it a 1kg tin rather than 900g.

And I've just filled the "2lb" Pestige tin mentioned above with liquid - it takes 1.4 litres to the brim

[Mrs Pingu]

Hmm. I'd go for a light dusting and a dry tea towel rather than damp.

+1

Dust with rye flour (low gluten so less sticky) and cover with a dry muslin cloth.

Rye flour is what I use in the cloth in the banneton when doing sourdough.

When I'm doing bog standard yeasty bread I put it in a giant plastic bag.

When I'm doing the last bit of shaped pizza dough balls in the fridge I use a damp tea towel and nothing else.

[quixoticgeek]

Well i got a loaf...



It didn't rise as much as I expected before it went in the oven. But did spring nicely. I'm realising i forgot to score the top, hence the split along the sides. Will give it a few mins before I slice it to see how good it is...


Oh and the pizza I made was ok. Not my finest. But tasty and filling.




J

[citoyen]

When I'm doing bog standard yeasty bread I put it in a giant plastic bag.

I need to get some of those. They were very prominent in the last series of Bake Off.

Do you oil it or just leave it au naturel?

I used to use cling film but obviously that’s not the done thing these days. I’ve also tried those beeswax paper sheets but feel there’s no real advantage to those over using a cloth.

[Mrs Pingu]

My bog standard bread I make in a silicone loaf 'tin'. I give it a bit of a wipe with fat before putting the dough in and then I put that in a big plastic bag, something like this https://www.lakeland.co.uk/1022/100-Gusseted-Freezeasy-Food-Freezer-Bags-28-x-41cm which I tie at the top for the 2nd proof.
I store it in the same bag after baking.

[Tim Hall]

Tragic hipster bread made using the stretchy-fold method and baked on my of-so-heavy lump of mild steel. Very very pleased with this one.

[citoyen]

I love the message on your lame.

[Ginger Cat]

What do you all cover your dough with while it proves? Last time so used a ramp tea towel, like I always have done, and when the dough rose enough to touch it, removing the tea towel meant all the gas for let out the dough and I got dwarven battle bread. The dough is in a 900g loaf tin..

Showercap.

GC

[Polar Bear]

In a bizarre twist we did a breadmaking course which started in January last year.  Since then I have been baking sourdough, baguettes, focaccia and bloomers as well as NOT cross buns (I really cannot be arsed with the pointless decorative cross), madeira cake, lemon drizzle cake and stollen.

Even more bizarre is that we have two proper bakers locally from whom we have bought quality bread and cake for years.  Just fancied doing my own.

The course we did was run by one of the two local bakers and he has been supplying me with various flours for my baking throughout.

What do you all cover your dough with while it proves? Last time so used a ramp tea towel, like I always have done, and when the dough rose enough to touch it, removing the tea towel meant all the gas for let out the dough and I got dwarven battle bread. The dough is in a 900g loaf tin..

My current recipe has uncovered dough, so not much help.

Have you dried dusting the top of the dough with flour?

No I haven't. Would that cause issues with the dry flour and damp tea towel?

J

Hmm. I'd go for a light dusting and a dry tea towel rather than damp.

I use a dirt cheap clear plastic shower cap.

[perpetual dan]

I’m wondering what I’m missing now. I don’t think I’ve seen a recipe that talks about plastic bags. The first rise, for me, happens in the mixing bowl I used for mixing.

[citoyen]

I’m wondering what I’m missing now. I don’t think I’ve seen a recipe that talks about plastic bags. The first rise, for me, happens in the mixing bowl I used for mixing.

'Proving bags' seem to be a thing now. They were all using them in the last series of Bake Off. I've never seen one mentioned in a recipe, but you'd use it in place of a sheet of clingfilm or whatever else you use to cover the dough during proving - just slip the whole tin/tray inside the bag.

[nicknack]

In the days before the bread machine I used to use a standard supermarket plastic bag.

[Tim Hall]

I love the message on your lame.

It is one of my Best Things.

[Hot Flatus]

Sourdough is better in winter...