What breads are you making at the moment ?

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What breads are you making at the moment ?
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Liz in Ireland

Joined: 27 Jan 2009
Posts: 1287

Posted: Wed Mar 25, 09 10:37 pm Post subject:
Wholemeal with a cup of pumpkin and sunflower seeds....but maybe I don't count coz I use a breadmaker

Nell Merionwen

Joined: 02 Jun 2008
Posts: 16300
Location: Beautiful Derbyshire

Posted: Wed Mar 25, 09 11:09 pm Post subject:

Liz in Ireland wrote:

Wholemeal with a cup of pumpkin and sunflower seeds....but maybe I don't count coz I use a breadmaker

i use a bread maker too and have not posted because i thought it wouldn't count. i'm glad i'm not the only one. i make the bread everyday to finnish cooking as we are getting up and the kids love it. i have so much on my plate that if i didn't just chuck it in the bread maker i would have to buy it. at least i know what goes in it. although i do seem to get a very hit and miss result

i find sometimes it will raise too much and sink in the middle. the kids don't seem to mind though

Green Rosie

Joined: 13 May 2007
Posts: 10498
Location: Calvados, France

Posted: Thu Mar 26, 09 7:44 am Post subject:
I'm a breadmaker girl too - but I might try adding some eggs into the mixture - we've got a mountain here as well.

ksia

Joined: 17 May 2006
Posts: 2320
Location: Mayenne, France

Posted: Thu Mar 26, 09 8:28 am Post subject:
I've standard ones I do in the breadmaker ( a seedy one/ or with walnuts or olives) and then when I've time to do a batch by hand I experiment! Thanks Judith for the egg tip - I've just set a bread going with 2 eggs in - I couldn't decide which to use so I've 1 duck egg and 1 chicken egg!

James

Joined: 11 Jan 2006
Posts: 2866
Location: York

Posted: Thu Mar 26, 09 8:37 am Post subject:
Effie That loaf looks great. Is a remoska one of those round table-top ovens that came out of the Eastern Europe? ----------- We always make the same bread in the bread maker. We've not bought bread for years. 360ml water 1 oz vegetable oil 1.5 tsps salt & sugar 9 oz white flour 9 oz wholemeal flour 1.5 tsp yeast a handful of seeds wholemeal program. Its a basic, everyday loaf.

Effie

Joined: 16 Nov 2008
Posts: 1087

Posted: Thu Mar 26, 09 10:46 am Post subject:

James wrote:

Effie That loaf looks great. Is a remoska one of those round table-top ovens that came out of the Eastern Europe?

It sure is, courtesy of the Lakeland catalogue. I have the worlds most useless, inefficient oven, and it was brought to see if I could use it in place of it for some oven'd things.

I have to say I can't remember the last time I used my proper oven. I didn't instantly get to grips with it, but I wouldn't be without it now.

mbeirnes

Joined: 28 Oct 2004
Posts: 100

Posted: Thu Mar 26, 09 1:10 pm Post subject:

We used to make it with a bread maker�.
But there are some disadvantages, we were eating far too much of the stuff and started resembling two buns ourselves. The recipes were not the healthiest.
Also it takes longer than the oven.

Our present staple is Spelt Soda Bread:
450g Spelt flour (this could be substituted with any other bread flour)
300ml Natural Yoghurt
2 tsp of bicarbonate of soda
A bit of water

Mix flour and bicarb.
Rub in the yoghurt
Add a bit of water to bind it together
Make a ball shape
Pop on to a floured baking tray
Put a cross on the top with a knife
In the oven � an hour at 200
20 mins at 180
Allow to cool
Chomp

It is quite a heavy bread but keeps up to a week in the bread bin.
If your not used to it, there may be a challenge the following day after eating!

Camile

Joined: 26 Apr 2006
Posts: 376
Location: Co. Galway - Ireland

Posted: Thu Mar 26, 09 1:19 pm Post subject:

Hello,

I am being a bit traditional being French, once a week I now make a good batch of baguettes (50 odd ones) and about the same of Pain Viennois (brioche type bread).

Most of it is being sold as pre-orders taken during the week, and the rest is eaten by us.

Here is a small batch .. the colors are not doing it justice.

Will post up the recipe and techniques involved later if anyone is interested.

Camile

gz

Joined: 23 Jan 2009
Posts: 8916
Location: Ayrshire, Scotland

Posted: Thu Mar 26, 09 1:25 pm Post subject:
yes please

Gill

Joined: 18 Jul 2006
Posts: 244

Posted: Thu Mar 26, 09 3:31 pm Post subject:
I'd be interested to see that too, since I've been trying to make sourdough bread using the Richard Bertinet technique, which is decidedly French. Alas, to no avail; I get sludge, not dough.

gil
Downsizer Moderator

Joined: 08 Jun 2005
Posts: 18415

Posted: Thu Mar 26, 09 3:36 pm Post subject:
Yes, please Camile - pain viennois is great ! @Gill : when I made this overnight sponge thing, the resulting dough was very very sticky. I'm given to understand that a sourdough dough is even runnier, and almost pours into the tin @ effie : that bread looks really good - hope it also tasted as nice.

Camile

Joined: 26 Apr 2006
Posts: 376
Location: Co. Galway - Ireland

Posted: Thu Mar 26, 09 6:04 pm Post subject:
Hello, I've just made a new thread for the baguettes .. And I'll make one later on for the pain viennois, it's the exact same technique. Camile

BethinPA

Joined: 28 Oct 2008
Posts: 668
Location: SE Pennsylvania, US of A

Posted: Thu Mar 26, 09 8:08 pm Post subject:

I've been making bricks. They're not suitable for eating, but I could probably make fabric sleeves for them and use them as draft excluders.

What could be going wrong? The yeast bubbles all merry, and the dough rises the first time, but barely so if it's to rise a second time. Is my kitchen too cold? Is American flour that different from British flour?

I'm hoping you seasoned bread makers can help me diagnose and correct! Thanks!
Beth

sean
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 42219
Location: North Devon

Posted: Thu Mar 26, 09 8:16 pm Post subject:
Are you using strong flour?

gil
Downsizer Moderator

Joined: 08 Jun 2005
Posts: 18415

Posted: Thu Mar 26, 09 8:36 pm Post subject:

The second rising is never as high as the first.
Are you leaving it long enough the second time ? I sometimes find it can take a couple of hours, even in the warmth [62F] of the fermentation chamber.

I have also produced solid bread when I've banged the tin on the oven shelf putting it in [which destroys some bubbles] - needs to be slid in carefully.

I found some useful websites re making bread, with trouble-shooting sections - will go and get the links.

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