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Bread making - tips


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Old 07-10-2008, 15:01
nethwen
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I would like to start baking my own bread - in the oven, not with a machine - but am afraid my first attempt was quite disastrous. It tasted doughy and was heavy enough to sink a battleship.

Home breadmakers please enter here and give me your tips for lovely homemade bread.
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Old 07-10-2008, 15:40
diablo
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Did it rise okay before being put in the oven? If you are using dried yeast then check the exipry date - it actually becomes less effective when it gets older.

Don't try making wholemeal loaves for your first attempt - they are the most difficult - I mix wholemeal with plain flour to get a useful loaf.

Carrs breadmaking flour is the best I've tried.
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Old 07-10-2008, 16:15
nethwen
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Thanks for your reply.

Yes, it did rise okay beforehand. I was wondering about the flour and yeast, actually, as I had bought them about two months ago, and even though they were nowhere near the expiry dates I wondered if it made any difference as to how long they have been stored in the cupboard? I haven't heard of Carrs flour - the one I used was Doves Organic bread flour.

I also thought it might have been that a) I hadn't kneaded it properly b) I only kneaded it once. Should I have knocked it back and then kneaded again before making the shapes? c) I was either too heavy-handed with the kneading (my thumb still goes numb and tingles) d) I wasn't heavy handed enough.

All of this leads me to think that making gorgeous bread is a matter of trial and error?
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Old 07-10-2008, 18:16
jasie
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sounds like the yeast is on its way or you didnt knead enough (or both). you cant really overknead.

If it was uneaven then this often suggests a lack of kneading.

Yeast does have a limited shelf life. If you get a close / heavy texture, this can be down to a lack of yeast or a slow/inactive yeast.

if you use the powdered/dried yeast it is often best to make this up in warm water/sugar and let it get going before you add to the mix. For the best effect use fresh yeast....thats if you can find any.

try differenst makes of flour......interestingly you may get the same results form the value brands as years ago i visited a mill and they put the same flour in a value bag as they did one of the premium brands. I am also told there are regional variotions with brand....I just guess it depends on where the four is packaged.

One way to cheat and just to help you undersatnd what works best in the proving cycle is to try a few of the pre-made bags of bread.....i.e. all you do is add butter and water to a packet....its in the flour section at the supermkt.... A big cheat I know, but you take the ingredient aspect out of the process so you can see what works best for you.
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