Jo_ Posted February 16, 2013 Report Share Posted February 16, 2013 Its simple, you can bang all the ingrediants in the breadmaker in a couple of minutes then sod off to the pub Tim I was making this bread with a cup of coffee at 6.30 a.m. when the sun was rising and the birds were singing their little hearts out and Clare Balding was rambling in Hereford .... Link to comment Share on other sites More sharing options...
Ex- Member Posted February 16, 2013 Report Share Posted February 16, 2013 What's all this need for breadmakers, eh? I have two hands and they do a great job. Thanks, Dave, for the Vitamin C and Ginger tips. I add them and the wholemeal/white loaf now produces a beautiful rise as you can see! Everyone's very impressed. Jo Good point, but we have used one before and it makes a nice loaf. So If we have excess energy in the summer from solar panels, then chucking a mix into the breadmaker seems a good idea, I can then continue to enjoy the weather and not have to use the oven and furtthermore heat the boat up. A thing about baking bread as well is our gas oven is quite central in the boat, we're also very open plan. On a chilly day baking bread for 45 mins to an hour warms the boat up greatly. Link to comment Share on other sites More sharing options...
ditchcrawler Posted February 16, 2013 Report Share Posted February 16, 2013 I was making this bread with a cup of coffee at 6.30 a.m. when the sun was rising and the birds were singing their little hearts out and Clare Balding was rambling in Hereford .... And we were asleep Link to comment Share on other sites More sharing options...
Ex- Member Posted February 16, 2013 Report Share Posted February 16, 2013 And we were asleep What would you do with your 15 minutes of auto bread making :lol: :lol: Knit a little scarf??? Link to comment Share on other sites More sharing options...
mrsmelly Posted February 16, 2013 Report Share Posted February 16, 2013 Stop press..............Just taken my first loaf out of my £21 Panasonic breadmaker.........Its awesome Tim Link to comment Share on other sites More sharing options...
ditchcrawler Posted February 16, 2013 Report Share Posted February 16, 2013 Stop press..............Just taken my first loaf out of my £21 Panasonic breadmaker.........Its awesome Tim Photo Link to comment Share on other sites More sharing options...
mrsmelly Posted February 16, 2013 Report Share Posted February 16, 2013 Photo I have taken one but as I am happily a Dinosaur I wouldnt have a clue how to post it Tim Link to comment Share on other sites More sharing options...
Grace and Favour Posted February 16, 2013 Report Share Posted February 16, 2013 I have taken one but as I am happily a Dinosaur I wouldnt have a clue how to post it Tim Link to comment Share on other sites More sharing options...
ditchcrawler Posted February 16, 2013 Report Share Posted February 16, 2013 :cheers: Link to comment Share on other sites More sharing options...
lewisericeric Posted February 18, 2013 Report Share Posted February 18, 2013 (edited) I made some more bread today My link Was a disaster and not sure why, apart from the fact that because I was trying to make a rye loaf, I used whole wheat and rye flour mix on a 2:1 basis which might have been too much rye.... (About 400g of whole wheat to 250g of rye) Bit disappointing but ill try again! Either that, or stick to my packet mixes!? Edited February 18, 2013 by lewisericeric Link to comment Share on other sites More sharing options...
Grace and Favour Posted February 18, 2013 Report Share Posted February 18, 2013 I made some more bread today My link Was a disaster and not sure why, apart from the fact that because I was trying to make a rye loaf, I used whole wheat and rye flour mix on a 2:1 basis which might have been too much rye.... (About 400g of whole wheat to 250g of rye) Bit disappointing but ill try again! Either that, or stick to my packet mixes!? Rye bread is FAR more dense than wheat-flour breeds - - (I've even made rye breads using 100% Rye!, or Rye and Spelt) If you would like to see how dense rye breads can be - - - buy a small pack of Pumpernickel* from your local deli (or Tesco/Waitrose/Sainsbury) *German Rye bread Quite an education! So - without (me) having had the chance to 'squeeze your loaf, or masticate a slice, I would suggest that the photograph of your latest 'oven birth' - looks rather handsome - and one that would meet the bar of a rather acceptable Rye Loaf...... Link to comment Share on other sites More sharing options...
Phil Ambrose Posted February 19, 2013 Report Share Posted February 19, 2013 We have just had to replace our breadmaker, currently on our fourth as we wear them out through use. We have found over the years that we always have to adjust the recipe to quite a degree from that which is provided in the breadmaker manual. The problem with flours is that the amount of Gluten in any particular flour varies and this is very relevent to how your loaf turns out. Phil Link to comment Share on other sites More sharing options...
ditchcrawler Posted February 19, 2013 Report Share Posted February 19, 2013 We have just had to replace our breadmaker, currently on our fourth as we wear them out through use. We have found over the years that we always have to adjust the recipe to quite a degree from that which is provided in the breadmaker manual. The problem with flours is that the amount of Gluten in any particular flour varies and this is very relevent to how your loaf turns out. Phil We all ways weigh our ingredients Link to comment Share on other sites More sharing options...
Phil Ambrose Posted February 21, 2013 Report Share Posted February 21, 2013 (edited) We all ways weigh our ingredients We too weigh all our ingredients including the water, so much more accurate than trying to line up with the graduations on a glass jug. Phil edited for crap spelling (again) Edited February 21, 2013 by Phil Ambrose Link to comment Share on other sites More sharing options...
GoodGurl Posted February 21, 2013 Report Share Posted February 21, 2013 whilst my bread does everything it should it always seems to have a slight yellow (stale) colour to the inside of the loaf i have used different flours and currently using allinsons stronge white, any suggestions?Bread pic Link to comment Share on other sites More sharing options...
ditchcrawler Posted February 21, 2013 Report Share Posted February 21, 2013 whilst my bread does everything it should it always seems to have a slight yellow (stale) colour to the inside of the loaf i have used different flours and currently using allinsons stronge white, any suggestions?Bread pic Looks good to me, maybe you are comparing it with shop stuff that may have whitener in it. Link to comment Share on other sites More sharing options...
GoodGurl Posted February 21, 2013 Report Share Posted February 21, 2013 Looks good to me, maybe you are comparing it with shop stuff that may have whitener in it. ahh ok then thank you. just thought i was doing something wrong. Link to comment Share on other sites More sharing options...
Theo Posted February 22, 2013 Report Share Posted February 22, 2013 Honey I think I'm right in saying is the only food on the planet that won't go off. I have heard that too. I kept bees for years and have found that honey which is not taken from the hive too early lasts well but even so it does degrade, often by fermenting. Being a supersaturated solution (until it crystalises) I would have thought that there was insufficient free water for yeasts to multiply. However, the honey is fine to eat even when it has fermented a bit. I am still eating the honey that I have in store from 2007 (We went on a nine month cruise in 2008 and I haven't taken up beekeeping again. N Link to comment Share on other sites More sharing options...
Theo Posted February 22, 2013 Report Share Posted February 22, 2013 We too weigh all our ingredients including the water, so much more accurate than trying to line up with the graduations on a glass jug. Phil edited for crap spelling (again) I have been making all our bread (at home) by hand since the Kenwood Chef gave up the ghost in about 2005. Before that either SWMBO or I had made the bread since 1977 using the Kenwood for kneading. I weigh the flour and measure the water approximately and use a splash of sunflower oil. Salt is added at the rate of 1 tsp/3lbs flour and sugar added a bit carelessly. I sometimes have to add a bit of water at the first kneading if I can't incorporate all the flour. I don't think that accurate measurement is important in my case. What I do find important is to handle the proven loaves very gently or you knock them back and they turn out heavy. Oh, yes, and I knead once, know back and knead again and then knock back, shape and put in the loaf tins. A good long kneading each time (about 50 - 70 squish and stretches) N Link to comment Share on other sites More sharing options...
Ex- Member Posted March 1, 2013 Report Share Posted March 1, 2013 I have been making all our bread (at home) by hand since the Kenwood Chef gave up the ghost in about 2005. Before that either SWMBO or I had made the bread since 1977 using the Kenwood for kneading. I weigh the flour and measure the water approximately and use a splash of sunflower oil. Salt is added at the rate of 1 tsp/3lbs flour and sugar added a bit carelessly. I sometimes have to add a bit of water at the first kneading if I can't incorporate all the flour. I don't think that accurate measurement is important in my case. What I do find important is to handle the proven loaves very gently or you knock them back and they turn out heavy. Oh, yes, and I knead once, know back and knead again and then knock back, shape and put in the loaf tins. A good long kneading each time (about 50 - 70 squish and stretches) N Lynn's just made a batch of rolls similar to your method, they really are sublime, no supermarket bread for over a month now. Link to comment Share on other sites More sharing options...
Jo_ Posted March 1, 2013 Report Share Posted March 1, 2013 Lynn's just made a batch of rolls similar to your method, they really are sublime, no supermarket bread for over a month now. Very excellent they look. Yum! I'm off to Caudwell's Mill tomorrow to get next load of flour (strong white, wholemeal) and their Jumbo Oats for porridge. Nothing like going to the source for it. It's the last surviving roller mill or somesuch ... it also happens to be our 'local'! Can I pick any up for anyone?! Link to comment Share on other sites More sharing options...
Ex- Member Posted March 1, 2013 Report Share Posted March 1, 2013 Very excellent they look. Yum! I'm off to Caudwell's Mill tomorrow to get next load of flour (strong white, wholemeal) and their Jumbo Oats for porridge. Nothing like going to the source for it. It's the last surviving roller mill or somesuch ... it also happens to be our 'local'! Can I pick any up for anyone?! Derbyshire's a bit too far for us, sounds great though. We're back to using farm shops as well, why we stopped some years ago I just don't know, we've eaten such good food lately, just about to have some beef stew, local beef and veg, smelling good. mmmmm Link to comment Share on other sites More sharing options...
Grace and Favour Posted March 1, 2013 Report Share Posted March 1, 2013 Lynn's just made a batch of rolls similar to your method, they really are sublime, no supermarket bread for over a month now. They look superb! Eaten with four hours of baking, a chunk of fresh, chill butter, and a cup of good espresso........ aaaaaaaahhh! Link to comment Share on other sites More sharing options...
lewisericeric Posted March 8, 2013 Report Share Posted March 8, 2013 Here's today's attempt at a polish sourdough rye bread, My link Still not as light as I'd like Link to comment Share on other sites More sharing options...
Grace and Favour Posted March 8, 2013 Report Share Posted March 8, 2013 Here's today's attempt at a polish sourdough rye bread, My link Still not as light as I'd like With Rye Breads the crumb structure depends to a great extent upon what percentage of Rye flour you've used. ( ? ) I've experimented with producing a simple 'poolish' overnight, using just 100gm of Rye and 100gm or very strong white/Canadian flour, and then adding it to a 50/50 Rye/Strong white mix the following morning, - - and it will inevitably make quite a dense crumb. (I've also used 100%Rye/Spelt to make a Pumpernickel - and that'll be a little more dense than a good quality breeze block!) Link to comment Share on other sites More sharing options...
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