Bread making

BensGrandad · Mar 30, 2016

I am going to make a loaf of granary bread but reading the recipes some say add olive oil or butter some do not include it. Simple answer for advice ask NSC. Should I add it or not? Also Mail on line recipe says to avoid 10 mins needing make the dough and leave in the fridge overnight.

8ace · Mar 30, 2016

Ryde · Mar 30, 2016

Best to try all the recipes and see which one you like the most.

crabface · Mar 30, 2016

Ever heard of trial and error?

French Seagull · Mar 30, 2016

BensGrandad said:
I am going to make a loaf of granary bread but reading the recipes some say add olive oil or butter some do not include it. Simple answer for advice ask NSC. Should I add it or not? Also Mail on line recipe says to avoid 10 mins needing make the dough and leave in the fridge overnight.

It needs some 'fat' (olive oil or butter) kneading is important or it will not rise, this works well for me, I also find rolls work best (cook better)

500g strong white flour (or 250g granary + 250g strong white), plus extra for dusting
2 tsp salt
7g sachet fast-action yeast
3 tbsp. (ish) olive oil or butter
300ml tepid water (MUST be tepid)

http://www.bbcgoodfood.com/recipes/2060/easy-white-bread

RexCathedra · Mar 30, 2016

No-knead bread is a thing. I've been making it for years.

Easy 10 · Mar 30, 2016

crabface said:
Ever heard of trial and error?

Ever heard of Sunblest ? Or Warburtons.

Breadmaking. What a waste of time.

BensGrandad · Mar 30, 2016

Easy 10 said:
Ever heard of Sunblest ? Or Warburtons.

Breadmaking. What a waste of time.

We dont eat enough and both of those go mildew before they are used up. So the idea is for me to make a loaf and try it.

8ace · Mar 30, 2016

How did it go BG

BensGrandad · Mar 30, 2016

Plymouth Seagull said:
It needs some 'fat' (olive oil or butter) kneading is important or it will not rise, this works well for me, I also find rolls work best (cook better)

500g strong white flour (or 250g granary + 250g strong white), plus extra for dusting
2 tsp salt
7g sachet fast-action yeast
3 tbsp. (ish) olive oil or butter
300ml tepid water (MUST be tepid)

http://www.bbcgoodfood.com/recipes/2060/easy-white-bread

That is recipe I was going to use. I assume that is the mix for a standard large loaf 800gm. I shall do it in the morning now as I have been busy making a chinese chicken curry. Which turned out ok but could have done with more liquid.

happypig · Mar 30, 2016

Get yerself a breadmaker, takes all the arsing about out of it and you can come on here for advice when you can't work it

Gwylan · Mar 30, 2016

Don't stint on the oil or butter, the bread is a bit dry and crumbly without it.

I'm having a go at making baguettes tomorrow morning (proving the dough overnight) - never tried making those before

BensGrandad · Mar 30, 2016

happypig said:
Get yerself a breadmaker, takes all the arsing about out of it and you can come on here for advice when you can't work it

We have one but it is quite old ( about 12 years) so trying hand made and cooked in the oven, before deciding whether to buy another one.
A number of the recipes say not to need it just leave in the fridge overnight.

Gwylan · Mar 30, 2016

BensGrandad said:
We have one but it is quite old ( about 12 years) so trying hand made and cooked in the oven, before deciding whether to buy another one.

I've never used a breadmaker in my life but I make bread several times a week, I find the very act of kneading highly therapeutic - it's a great way to relieve stress. And nothing beats breakfast with freshly made bread

Cheshire Cat · Mar 30, 2016

Get one of these beauties...

http://www.amazon.co.uk/dp/B004RTJW...rd_t=201&pf_rd_p=569136327&pf_rd_i=B004RTJWMW

LamieRobertson · Mar 30, 2016

8ace said:
How did it go BG

He's still alive that's the main thing

clapham_gull · Mar 30, 2016

I use a food mixer with a bread hook and make bread all the time.

You dont really need fat - it will make the bread last a little longer, but if you don't eat it it's more likely to go mouldy.

The best results I've had with bread is the "double oven" technique. Effectively you proove and cook withing a heavy casserole pot with lid on - remembering to line else you will never get it out.

The bread cooks quite pale - but you take it out and give it another blast.

Why ? Crisp crust. You've will never really achieve that in a domestic oven - even with putting a water bath in the bottom. Home made bread tends to go a bit leathery after the excess moisture from the bread softens the crust.

I don't really understand the science but it doesn't if you cook in a "double oven".

The Spanish · Mar 30, 2016

Easy 10 said:
Ever heard of Sunblest ? Or Warburtons.

Breadmaking. What a waste of time.

if some of the stories I heard about sunblest in the 80's are true, not sure it is such a waste of time, making your own.

lawros left foot · Mar 30, 2016

The Spanish said:
if some of the stories I heard about sunblest in the 80's are true, not sure it is such a waste of time, making your own.

Now you're confusing Sunblest with bread, completely different things

hart's shirt · Mar 30, 2016

Cheshire Cat said:
Get one of these beauties...

And after BG's made his bread, he can put it back in for a spin cycle.

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