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.
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 luckReplyDelete
I think in my recipe it said to add sugar if using dried yeast. Maybe next time I'll use half a tsp. Thanks.ReplyDelete
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...ReplyDelete
Oh I need advice too, we are just starting to embark on bread making at our home, using a very old Aga.ReplyDelete
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.ReplyDelete
In 'Patisserie', exact measurements are essential. In bread-making I'm not so sure.ReplyDelete
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!ReplyDelete
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.ReplyDelete
Lady M thought the one above was good, but I'm not satisfied yet.
I think it might be easier if you just popped across to Frayssinet...ReplyDelete
I think your bread looks good too, Cro!ReplyDelete
Well, it looks like it has ooomph and some to spare! Slice me a big ol' slab. Please.ReplyDelete
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!ReplyDelete
I was just going to sat that! Vitamin C or maybe a little vinegar. Looks great regardless.ReplyDelete
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!ReplyDelete
Hope it looks as good as yours Cro!
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.ReplyDelete
Thank you everyone. I've heard about Vinegar before somewhere, so I'll give that a try today.ReplyDelete