Tuesday, 25 January 2011

Impatience?

I do become obsessed by certain things; at the moment it's BREAD. I just don't understand why I can't produce a loaf even half as good as the one I showed last saturday.

I used good quality flour, proper fresh yeast, a small amount of warm water, and salt. The finished product is light, tasty, and reasonably crusty; I've just had a couple of slices toasted, with honey, and it was good. But it is also 'cakey' in texture, and lacks that OOOMPH! (any advice?)

I'm beginning to think it's all down to impatience. Next time it'll be given more time to rise, and maybe more kneading time too. More anon.
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17 comments:

  1. Susan Heather25 January 2011 at 06:44

    I make all our bread and always use a teaspoon of sugar as well as salt. I understood it helped the yeast to work. I use dried yeast but that is because I find it better over here. Good luck

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  2. Cro Magnon25 January 2011 at 06:53

    I think in my recipe it said to add sugar if using dried yeast. Maybe next time I'll use half a tsp. Thanks.

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  3. carole johnston25 January 2011 at 07:09

    Well it looks yummy to me lol...would have gone beautifully with our salad tonight of home grown Pickled pork and the usual salad bits,a friend grew the pork not us .If I saw it I could not eat it but this way is ok lol...

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  4. Maiden Luxe25 January 2011 at 11:04

    Oh I need advice too, we are just starting to embark on bread making at our home, using a very old Aga.

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  5. Jimmy25 January 2011 at 12:06

    I do not bake! But, I heard once that when measuring, use a scale . This person told me it made all the difference. Why there would be a difference..?.. haven't a clue.

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  6. Cro Magnon25 January 2011 at 12:39

    In 'Patisserie', exact measurements are essential. In bread-making I'm not so sure.

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  7. Unknown25 January 2011 at 13:53

    I think it's the heat and humidity in the cooking process that makes the difference in the crumb to crust ratio Cro. The final expansion of gases (which makes that lovely airy crumb (occurs in the first 10 minutes of cooking). Professional bread ovens maintain high temperatures and have steam injected into them. You can compensate in a home-oven by preheating your oven to a higher temperature than that for baking (preheat to 500 then lower the oven to 450). The addition of stone tiles to maintain temperatures sometimes help or try experimenting with a lidded cast-iron pot. Just make sure the oven is really, really hot before you put the bread in. When you find out exactly what works for your oven, you will love the results. Good luck!

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  8. Cro Magnon25 January 2011 at 14:52

    I'll bear that in mind, thanks Jacqueline. I'm sure that once I get it right (it's been over 30 years so far), I'll be able to stick to one method for ever. It's just finding the right method.

    Lady M thought the one above was good, but I'm not satisfied yet.

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  9. Sue25 January 2011 at 16:41

    I think it might be easier if you just popped across to Frayssinet...

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  10. Cro Magnon25 January 2011 at 17:01

    That's defeatism!!!!!

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  11. Molly25 January 2011 at 18:09

    I think your bread looks good too, Cro!

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  12. Tess Kincaid25 January 2011 at 19:57

    Well, it looks like it has ooomph and some to spare! Slice me a big ol' slab. Please.

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  13. Linda Tunnell25 January 2011 at 22:36

    I attended a bread making class not to long ago and she suggested crushing up a vit. C tablet and putting it in with your dough, or some vinegar. Good luck!

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  14. Amy Saia26 January 2011 at 00:03

    I was just going to sat that! Vitamin C or maybe a little vinegar. Looks great regardless.

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  15. Victoria Musicco26 January 2011 at 03:40

    All this talk about bread brings me to finally agree with myself that I have to try to make some...you all have inspired me!
    Hope it looks as good as yours Cro!

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  16. T. 26 January 2011 at 04:37

    Bread....it's a science, it's an art. No solution but to keep on keeping on. Heat, humidity, air quality, mojo. An ever-evolving process, a life's work.

    Sigh.

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  17. Cro Magnon26 January 2011 at 05:14

    Thank you everyone. I've heard about Vinegar before somewhere, so I'll give that a try today.

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