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Making Your Own Bread |
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#1 |
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Forum Member
Join Date: Jun 2004
Location: Worcestershire
Posts: 59,800
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Making Your Own Bread
I'm going to do it this weekend. I've bought the book http://www.amazon.co.uk/Dough-Richar...5135840&sr=8-1, I've got the ingredients and the tools. Now cross your fingers for me because I haven't done it for donkey's years and I'm not using a bread maker.
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#2 |
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Join Date: Apr 2003
Location: Schmocation
Posts: 3,911
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My husband makes his own bread and it's always lovely - apparently the knack is in the kneading and the leaving it to prove (?) for the right length of time... my bread is always so heavy even the birds refuse it
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#3 |
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Join Date: Jun 2004
Location: Worcestershire
Posts: 59,800
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There's a lot of pictures and instructions about kneading and proving, I'm going to follow them to the letter. Good on him Collette, what's prompted me is reading what's in the loaf you buy in the supermarket and what's in a loaf you make yourself.
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#4 |
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Join Date: Jun 2003
Location: Suffolk
Posts: 21,393
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Freshly made bread, made by hand reminds me of my grandma.
She used to make bread every other day. And because she had done it for so many years, she didnt need to measure anything, and it came out perfectly. I dont think she ever bought a loaf from a shop. |
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#5 |
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Join Date: Aug 2006
Posts: 12,236
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I find the kneading quite relaxing. Hard work if you're not used to it though. You need to end up with a smooth elastic dough (you'll know when you get there). You have to eat it on the same day though as there are no preservatives in home made bread and it tends to go a bit hard after 24 hours. If you have any left over you can always make breadcrumbs the next day and freeze or make some garlic croutons for another dish.
Let us know how it turns out! Nothing beats proudly taking your first loaf out of the oven.
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#6 |
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Join Date: Dec 2008
Posts: 502
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I love making bread, I find it relaxing, love the smell and it tastes soooo good...straight from the oven with butter on it!!! mmmmm
I've had disasters and fantastic successes that are so light I took pictures I was so proud of myself... let us know how it goes cos chances are if somehitng goes wrong one of us can tell you how to fix it lol good luck! |
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#7 |
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Join Date: Mar 2007
Posts: 1,577
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Quote:
I'm going to do it this weekend. I've bought the book http://www.amazon.co.uk/Dough-Richar...5135840&sr=8-1, I've got the ingredients and the tools. Now cross your fingers for me because I haven't done it for donkey's years and I'm not using a bread maker.
![]() You might find this of interest Pamelal: http://bread-water-salt-oil.blogspot...tersticky.html |
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#8 |
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Join Date: Jun 2004
Location: Worcestershire
Posts: 59,800
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Quote:
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#9 |
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Join Date: Nov 2008
Posts: 9,286
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Hi Pamela. I made some bread on monday (wholemeal made with honey) and it was still good on wednesday when I used more or less the last end - homemade bread doesnt hang around like the shop bought stuff
![]() You will know when you have kneaded enough, the dough really starts to fight back. It can withstand a lot too, so I alternate proper kneading with a lot of punches. The bread wont rise much in the oven so make sure it is the size you want it before you start baking. If you dont allow it to prove long enough it will be heavy but if you are short on time you can safely add a bit more yeast to make the proving process faster. Have fun. |
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#10 |
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Forum Member
Join Date: Apr 2005
Location: Fatti i cazzi tuoi!
Posts: 2,325
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Good luck - I make all my own bread now but I must admit I do cheat and make the dough in the magimix.
Shop bread is shit. |
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#11 |
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Join Date: Jul 2008
Posts: 3,655
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Quote:
Freshly made bread, made by hand reminds me of my grandma.
She used to make bread every other day. And because she had done it for so many years, she didnt need to measure anything, and it came out perfectly. but I feel she's still around when I cook
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#12 |
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Join Date: Mar 2007
Posts: 1,577
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Quote:
Ooooh, thanks for that, lovely. Is that you?
![]() Let me know how you get on. |
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#13 |
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Join Date: Oct 2008
Location: Worcester
Posts: 4,185
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Quote:
I'm going to do it this weekend.
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#14 |
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Join Date: Jun 2004
Location: Worcestershire
Posts: 59,800
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Quote:
Hi PamelaL I've just had the tele on in the background and Rachel Allens New series 'Bake' was on and I thought about your thread and wondered whether you watched it for the item on bread making? I just tried to find it on iplayer but its prolly too soon.
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#15 |
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Join Date: Jun 2005
Posts: 9,215
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Someone posted this link for me a couple of weeks ago when I wanted some bread making advice: http://www.baking911.com/bread/101_intro.htm
Very helpful site, so thanks to whoever it was that told me about it! So, how did your bread go then? I took a picture of my loaf I was so proud!
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#16 |
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Join Date: Jun 2004
Location: Worcestershire
Posts: 59,800
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I made it this morning. It was all right. Way too salty though, I think I got the measurements wrong and the dough didn't rise nearly as much as I thought it would. I might get a bread-maker instead.
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#17 |
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Posts: n/a
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How fresh was your yeast and how long did you leave it to rise?
I think it's a bit like making pancakes, the first few are always write offs, that's where you make your mistakes....... that's what happened with me anyway. |
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#18 |
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Join Date: Jun 2004
Location: Worcestershire
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Quote:
How fresh was your yeast and how long did you leave it to rise?
I think it's a bit like making pancakes, the first few are always write offs, that's where you make your mistakes....... that's what happened with me anyway. |
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#19 |
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Posts: n/a
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OH (chief breadmaker) says don't bother watching the time as it depends more on the temp of your room (usually 2 hrs in our kitchen). Just leave it rising until the dough has at least doubled in size.
At weekends he sometimes leaves it overnight to rise then bakes it in the morning for breakfast. |
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#20 |
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Forum Member
Join Date: Nov 2008
Location: huddersfield
Posts: 857
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my mum just uses a bread maker
but i dont know how good the bread is when made it in thier as i have not ate any of the bread she made yet |
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#21 |
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Forum Member
Join Date: Jun 2005
Posts: 9,215
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I made some bread rolls today using this recipe http://www.bbcgoodfood.com/recipes/7...sic-white-loaf
They turned out lovely. I let the dough rise for just over and hour, knocked it back, then cut into 8 pieces, left them for half an hour then shoved them in the oven for about 25 mins at the two temperatures. The only problem with them was they stuck to the greaseproof paper which I'd forgotten to oil! No matter, I cut the bottoms off them!
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#22 |
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Forum Member
Join Date: Mar 2006
Location: stirring the cauldron
Posts: 3,957
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I've been making bread for donkey years. I don't use a recipe, just see that the flour/yeast ratio is about correct (if you use too much yeast, you will taste it in the bread)
Take attention that salt (which I don't use that much) doesn't come in direct contact with the yeast , as it will kill the yeast. The temperature of the water, if too high will also have the same effect. I also don't set a 'time' on the proving, because it all depends on the temperature of it's surroundings, the temp of the water, etc, etc. I just leave it till it doubles in size. I don't bother with proving it twice as I am too lazy and/or impatient. There was a time that I used a bread maker, but only for the kneading, because I didn't fancy the shape of the bread, plus I usually make bread in batches and put some in the freezer when cooled. When that broke down, I bought myself a kenwood chef. My wrists won't allow me to knead by hand, so I am really happy with my kenwood. PS I mostly make very coarse brown bread and have no problems with the proving, it is never dense. Well, yes , maybe compared to shop bought it might be. a pictures here : http://www.chattegitane.com/website/09bread1.jpg and here : http://www.chattegitane.com/website/09bread3.jpg |
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#23 |
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Forum Member
Join Date: Mar 2006
Location: stirring the cauldron
Posts: 3,957
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Quote:
I made some bread rolls today using this recipe http://www.bbcgoodfood.com/recipes/7...sic-white-loaf
They turned out lovely. I let the dough rise for just over and hour, knocked it back, then cut into 8 pieces, left them for half an hour then shoved them in the oven for about 25 mins at the two temperatures. The only problem with them was they stuck to the greaseproof paper which I'd forgotten to oil! No matter, I cut the bottoms off them! |
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#24 |
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Forum Member
Join Date: Jun 2005
Posts: 9,215
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It was definitely greaseproof paper.
Thanks for your tip re parchment paper though - I'll give that one a wide berth! |
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#25 |
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Forum Member
Join Date: Mar 2007
Posts: 4,288
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Quote:
I made it this morning. It was all right. Way too salty though, I think I got the measurements wrong and the dough didn't rise nearly as much as I thought it would. I might get a bread-maker instead.
![]() ![]() I use a sponge method by mixing yeast with flour and water and leaving it overnight. You then mix the sponge with more flour the next day and let it prove. I think I usually use around 1tsp of salt for a ~400g loaf tin. |
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but I feel she's still around when I cook