elsiegee40 Posted January 31, 2014 Posted January 31, 2014 It has gone so big that it is pushing the lid open. Will post a photo when it is out It might not bake properly. Test it... you may have to knock it out and finish it in the oven
sted Posted January 31, 2014 Posted January 31, 2014 first time i used mine i mixed up teaspoon and tablespoon far too much yeast lol
rad Posted January 31, 2014 Posted January 31, 2014 Send your OH on a bread making course, fresh bread ftw
Andrew_C Posted February 1, 2014 Posted February 1, 2014 "Fresher" yeast will cause bread to rise more than the stuff at the bottom of the tin. So much so, that the bread can collapse (when it runs out of sugar?) You might just have to tweak sugar/yeast ratios.
GREED Posted February 9, 2014 Posted February 9, 2014 Graham: 1, Hovis, Kingsmeal: 0 Used my new breadmaker last night and despite putting only half the required water in to start with, turned out brilliant and so very very tasty. I reckon costs about 30p per loaf in materials, probably about 20p max in 'lecy. But you know what tastes bloody brilliant! 1
hawc Posted February 23, 2014 Author Posted February 23, 2014 Just been to the local mill and have purchased a big 6kg bag of Wholemeal flour. Yes, there is a mill about 2 miles up the road from me. I have put enough ingredients for a loaf with the new flour in now and we shall see it in about 3hr 40
GREED Posted February 23, 2014 Posted February 23, 2014 Made my 4th loaf last night gets better every time.
SYNACK Posted February 23, 2014 Posted February 23, 2014 I suffer somewhat of a gut reaction to bread. I'd just put it down to "one of those things" and I like bread too much to give it up. Coeliac disease - Wikipedia, the free encyclopedia is getting more and more common
sted Posted February 23, 2014 Posted February 23, 2014 Coeliac disease - Wikipedia, the free encyclopedia is getting more and more common im not sure its more common just diagnosed more
hawc Posted February 23, 2014 Author Posted February 23, 2014 First loaf out with local flour and it is brilliant!
SpuffMonkey Posted February 23, 2014 Posted February 23, 2014 Coeliac disease - Wikipedia, the free encyclopedia is getting more and more common Have you tried spelt flour - its supposed to be gentler on the stomach - makes a lovely loaf too
featured_spectre Posted February 23, 2014 Posted February 23, 2014 Hemp seed (crush it first to release the oil, then grind the seedcake into a flour) makes the best bread I have ever had.
AMLinington Posted February 24, 2014 Posted February 24, 2014 Bread machines are great, I have one, but honestly I wouldn't use it to bake as the loaf comes out very dense. Also, little tip, add all the liquid ingredients first otherwise you don't get a good mix. Personally I use mine to just prove and knead but to get a good rise I always need a second proving. It's good to set up and let it prove and knead while you do your own thing though.
GREED Posted May 23, 2014 Posted May 23, 2014 So been using mine a while now. Tried different recipes. I accept that it does go 'off' quicker than shop bought as doesn't have preservatives in. However I find that it is hot and miss getting it to fully rise, or ending up with a massive hole in the top half!!! Taste is great (although it does need butter not oil otherwise find it very corse). It also breaks up very easy. Any tips? Or better yet exact recipes for soft yet strong (white) bread?
featured_spectre Posted May 23, 2014 Posted May 23, 2014 For a soft white bread, if you bake in the oven, add a full tray of ice cubes or very cold water to the bottom of the oven and put it in when you start the bread. It steams up eventually and makes the crust soft as it develops. You do not want to put warm or hot water in as it will steam up too soon and make the bread soggy. In a bread machine, not a clue!
featured_spectre Posted May 23, 2014 Posted May 23, 2014 Have you tried spelt flour - its supposed to be gentler on the stomach - makes a lovely loaf too I made some of my own (a local farmer grows spelt near me). Picked up a 10kg bag of spelt grains for £20. Crushed it first to see if there was any oil worth having (there isn't, it burns at too low a temperature). I ground up the remaining and got around 7kg of good flour out of it (the rest of the weight were the husks, which I ground up to add crunch in my loaves). It is gentler on my stomach, but it still has a reasonable gluten content. I shall be using this flour for thickening sauces (as it is better than cornflour and adds a very good taste), and using it half and half with my hemp flour for my loaves.
witch Posted May 23, 2014 Posted May 23, 2014 I wouldnt waste spelt in bread - it make a lovely basis for vegetarian meals.
SpuffMonkey Posted May 23, 2014 Posted May 23, 2014 Yeah - though I read recently that the demand for spelt was so great now that the price had doubled Spelt flour 'wonder grain' set for a price hike as supplies run low | Money | The Guardian
creese Posted May 23, 2014 Posted May 23, 2014 Yeah - though I read recently that the demand for spelt was so great now that the price had doubled Spelt flour 'wonder grain' set for a price hike as supplies run low | Money | The Guardian there is a shortage. A health food store I know has just got some in, and that warranted an announcement. Dove's Farm has none in stack. PANIC!!!!
featured_spectre Posted May 23, 2014 Posted May 23, 2014 Good thing I try to deal directly with the source rather than the shops where possible. Demand has gone up but he isn't seeing the increase that the shops are putting on. I paid more per KG than he sells to shops, but I don't mind, as I still got it cheaper than if I were to go to the shops. Will also speak to him about rapeseed as well when that gets harvested so I can make my own oil as well!
pcstru Posted May 23, 2014 Posted May 23, 2014 So been using mine a while now. Tried different recipes. I accept that it does go 'off' quicker than shop bought as doesn't have preservatives in. However I find that it is hot and miss getting it to fully rise, or ending up with a massive hole in the top half!!! Taste is great (although it does need butter not oil otherwise find it very corse). It also breaks up very easy. Any tips? Or better yet exact recipes for soft yet strong (white) bread? 1 tsp fast acting yeast 600g Strong Bread Flour 1tblsp Milk Powder 1tsb Salt 1tblsp Sugar 25g butter 400ml Water My breadmaker disagrees with @AMLightfoot and says to put the ingredients in in the order listed. That may be more important if the machine is programmed to delay the start, since you don't really want the yeast activating and breeding 5 hours before it starts to mix. I generally get the machine to make the dough, decant into loaf tins and let it rise for an hour before putting them in the oven for 30 mins @ ~200c (fan oven).
AMLinington Posted May 23, 2014 Posted May 23, 2014 1 tsp fast acting yeast 600g Strong Bread Flour 1tblsp Milk Powder 1tsb Salt 1tblsp Sugar 25g butter 400ml Water My breadmaker disagrees with @AMLightfoot and says to put the ingredients in in the order listed. That may be more important if the machine is programmed to delay the start, since you don't really want the yeast activating and breeding 5 hours before it starts to mix. I generally get the machine to make the dough, decant into loaf tins and let it rise for an hour before putting them in the oven for 30 mins @ ~200c (fan oven). See mine says the same thing but lists the ingredients liquids first. Perhaps it varies by machine. Honestly I just use mine for the messy mixing and first kneading process. Once it's proved once I usually take it out and give it a bit more bashing to improve the gluten strand formation then let it second prove.
SpuffMonkey Posted May 23, 2014 Posted May 23, 2014 I stopped using the dried milk powder and the sugar, and didn't have any problems, even think it tastes a bit nicer - not so sweet
Edu-IT Posted May 23, 2014 Posted May 23, 2014 Aldi have bread makers from 29th May. At £30, that's a good price? https://www.aldi.co.uk/en/specialbuys/thursday-29th-may/product-detail/ps/p/bread-maker-1/
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