BensGrandad
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- Thread starter
- #41
With my knowledge of bread making I doubt I would even complete the entrance form if they asked anythin btechnical.
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[Food] Bread making Advice
- Thread starter BensGrandad
- Start date
With my knowledge of bread making I doubt I would even complete the entrance form if they asked anythin btechnical.
BensGrandad
New member
- Thread starter
- #42
Bread making failure again as it didnt rise. On the You tube videos it shows the yeast frothing up when the warm water is added but mine didnt. I used 50mil boiling water with 100ml of cold water to activate it but still it didnt rise. The instructions say the dough should double in size if left in a fridge overnight which I did but still it didnt get any bigger. Any advice would be appreciated.
LamieRobertson
Not awoke
Pop down your local bakers and buy some to eat
Is it PotG?
Thrifty non-licker
Hillian1
( . ) ( . )
I use this.
500g Stromg Flour, 300ml warm water, 3 tablespoons Olive oil, 1 teaspoon salt.
mix well to make a dough, adding the water as you go to make sure it isn't too sticky.
Knead for 10 minutes.
Transfer to a lightly oiled bowl, Leave in a warm place covered in cling film for 1 hr.
Knock back dough for further 10 minutes
Place on baking tray or Tin cover with cling film for a further hr
Bake in oven at 230 for 25-30 minutes.
500g Stromg Flour, 300ml warm water, 3 tablespoons Olive oil, 1 teaspoon salt.
mix well to make a dough, adding the water as you go to make sure it isn't too sticky.
Knead for 10 minutes.
Transfer to a lightly oiled bowl, Leave in a warm place covered in cling film for 1 hr.
Knock back dough for further 10 minutes
Place on baking tray or Tin cover with cling film for a further hr
Bake in oven at 230 for 25-30 minutes.
LamieRobertson
Not awoke
Is that 230 for a fan oven?
vegster
Sanity Clause
- May 5, 2008
- 27,892
I think the water might still be too hot and has killed the yeast. Tepid or luke warm would be better, plus the yeast won't froth straight away. Try what you did before with the yeast but with tepid water, add a teaspoon of sugar and a tablespoon of your Strong Bread flour, stir in and leave it in a warm place for 15 mins and see if it's bubbling then.
LamieRobertson
Not awoke
BG have you used one of these bread making machines or do you think the taste is just as good?
clapham_gull
Legacy Fan
- Aug 20, 2003
- 25,310
Irrespective of recipe different flour absorbs different amounts of water.
As a tip use slightly more water to make a looser dough. A "dry" dough will take longer to rise.
Also you can add a bit more yeast (if the recipe says 7g use 10g) and a teaspoon of sugar.
Proofing in the fridge overnight does improve the flavour of the bread.
Sent from my LG-K520 using Tapatalk
As a tip use slightly more water to make a looser dough. A "dry" dough will take longer to rise.
Also you can add a bit more yeast (if the recipe says 7g use 10g) and a teaspoon of sugar.
Proofing in the fridge overnight does improve the flavour of the bread.
Sent from my LG-K520 using Tapatalk
BensGrandad
New member
- Thread starter
- #50
I made it by hand not a breadmaker machine and used slightly more yeast than suggested ie 10gm instead of 7gm plus a tspn of sugar/ It was brown to say the least, but when slicing it was not cooked. I did it exactly as per the recipe as regards time and temperature in a fan assisted oven which is about 12 months old so should be efficient. I bought some more strong white flour and will try a different yeast cos I will not be beaten. I even contacted Allinson Yeast to ask them and they are going to send me a prepaid address label to return the yeast for them to examine it.
I have asked my wife to make a loaf using the same recipe to see if it is me making a mistake or the recipe.
I have asked my wife to make a loaf using the same recipe to see if it is me making a mistake or the recipe.
Last edited:
clapham_gull
Legacy Fan
- Aug 20, 2003
- 25,310
BensGrandad
New member
- Thread starter
- #52
You've gone straight in with a difficult loaf
Do rolls first.
It was BBC Good Food Easy White Bread recipe
Last edited:
Hillian1
( . ) ( . )
Exactly the one I started with and mine came out perfect.
Seriously, are you mixing the yeast and salt together? This will kill the yeast.
Tony Towner's Fridge
Well-known member
Thoroughly mix the salt with the flour first then add the yeast powder or the activated yeast liquid.
Easy ...
TNBA
TTF
Hillian1
( . ) ( . )
I do it the other way, yeast first but can't see why that wouldn't work.
LamieRobertson
Not awoke
Is the bread you make a lot better in taste than one of those bread making machines?
Hillian1
( . ) ( . )
Dunno, never used a machine.
I make mine by hand because I enjoy making it by hand.
LamieRobertson
Not awoke
k....just curious..i know that whenever I've had home made bread its never hung around long
Hillian1
( . ) ( . )
Thing with making bread is, me and my granddaughter do it together, it teaches her about food and also what yeast is and she gets to get messy (so do I) it's become a regular thing we do and have started to vary what we make.
She is convinced that we should set up a stall outside and sell it.