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Messages - Quirk
1
« on: March 11, 2010, 07:46:48 am »
Well, even though it sank, the bread was so light! It tasted great too! A huge thumbs up from my partner, saying he won't sneak shop bread into the house if I keep producing loaves like that  I am definitely on my way to success, I can't thank you all enough for all your help. It has definitely been a combined result of all the different tips and tricks. Will make another one tonight or tomorrow and see how that goes too.
2
« on: March 11, 2010, 07:22:24 am »
The yeast doesn't expire until November 2010. The flour is proper bread making flour. It is a bit humid here today, and hot. So, we have the aircon on, but it is evaporative, which tends to make the air humid.
I was so hopeful on this one. Mind you, it is still heaps better than all of the others. Feels lighter and is definitely a little bit taller. Might cut it now to check.
I read your fabulous post Depome after it was in the tin ready for the second rising. I may have handled it a bit too much getting it out of the TMX into the tin. So, I'm going to have another go following what you said by just dropping it from the tmx to the tin.
3
« on: March 11, 2010, 06:30:28 am »
Update: Bread has already dropped 
4
« on: March 11, 2010, 06:26:00 am »
Wow, massive post from Depome, thank you so much for the time taken to help me! Cookie, also thankyou, might take you up on that offer when you get back  Now, fingers crossed here... after following all of these tips, I now have a loaf in the oven that actually rose above the rim of the tin on the second rise. I have never achieved that yet! Did what Depome suggested and had the oven on really high, turned it down when I put the tin in ever so carefully. So, fingers crossed, loaf will be cooked in 20 minutes. I will leave it an hour or so before cutting. Will take photos!
5
« on: March 10, 2010, 03:02:53 pm »
Brilliant article, thanks! Will definitely try this tip on the next batch I make.
6
« on: March 10, 2010, 02:13:04 pm »
Just to add, on a positive note... we won't run out of breadcrumbs until about 2012!  Nay-nay, that could be true... a few times the oven feels really warm, so maybe it is trying to start cooking???
7
« on: March 10, 2010, 01:35:06 pm »
You have already been so helpful!
I pretty much follow the recipe in the EDC book exactly. Sometimes, instead of the 100g of wheat, I instead use 100g of rye flour. The flour I am using is from a Weigh and Pay and is good quality bread flour. The yeast is Lowan's granulated yeast, kept in the fridge, useby date is Novermebr 2010. The water is quite warm.
The kitchen temperature would be about 23-27 degrees.
After the it has kneaded in the TMX, I pull it out and put it in a warm glass bowl, lightly oiled, and put it in the oven which has been on 50 degrees. I turn the oven off, put a teatowel over it and leave it to rise. It rises really well, more than doubles.
I take it out, punch it down, then remove from the bowl carefully. Next, I have tried the following three variations:
1. Carefully shape it into a log, put it in my bread tin (standard size bread tin, from a proper bread baking shop.)
2. As per number one, but cut the loaf in half and put the two halves in the tin, to create a high-top loaf (not that this has ever happened!)
3. Pat the dough down flat into a rectangle, roll it up and tuck ends under. Then put it in the tin.
Next, sprinkle top with water and sesame seeds. Sometimes, I have left this part out.
Teatowel back over it and back in the oven, which is still ever so slightly warm, around 30 degrees.
Wait up to 2 hours for it to rise, but it never gets above the tin.
Next, I either remove it from the oven, preheat to 200 degress and put it in. Or, leave it in the oven and turn it on to 200 degrees and let it cook for around 25 minutes.
With 10 minutes of it cooking, it has sunk a bit. The resulting loaf would make a great door stop.
My darling partner today was caught out buying shop bread and sneaking it in to the freezer, saying he really misses "normal" bread that doesn't weigh a tonne. He was so sheepish!
I have tried a few other recipes, but follow the same method above. All turn out like lead weights. So, this makes me think it is not the recipe, it is my technique, or lack of!
8
« on: March 09, 2010, 03:59:31 pm »
Thank you all so much.
I tried another two loaves yesterday and both were heavy again.
The second rise just never got above the rim and as soon as cooking started, they sunk even further.
Tomorrow I am going to try putting it back in the TMX before the second rise and see how that goes. I've been giving it two hours for the second rise, so I don't think that is the problem, maybe it needs more kneading.
Thanks again for all the advice, by trial and error, I hope to get there eventually!
9
« on: March 08, 2010, 05:42:31 am »
Tanks, I have looked at all of the recipes but was put off a bit by the fact they were all for white bread. So, do I just replace weight for weight? So, 100g less of white flour for 100g of wheat? Thanks again My eyes and brain are hurting after looking through so many recipes!
10
« on: March 08, 2010, 05:31:50 am »
Funny stuff, I just finished trawling though that thread! Have printed two of the recipes off to try.
11
« on: March 08, 2010, 05:05:40 am »
Hi there I have tried the basic bread recipe and noticed that although it rises beautifully at first, when I then punch it down and put it in the bread tin, it ends up sinking and the bread is very heavy. I have tried letting it rise the second time in the bread tin, before putting it in the oven and the result is the same. Can anyone tell me what I am doing wrong? Or, do you have a fool proof bread recipe that creates a nice big loaf for sandwiches? Preferably using the whole wheat? Thanks in advance
12
« on: March 06, 2010, 03:37:27 pm »
Oh wow, so glad I could help! Hope you like them
13
« on: March 06, 2010, 11:36:57 am »
Using the Jalna pot set yoghurt as a starter.
It might not be thicker enough, but it is still delicious, so I can't complain too much!
14
« on: March 06, 2010, 07:22:16 am »
Name of Recipe: Feta, Onion, Oregano and Yoghurt Muffins These are very flavoursome, I adapted a recipe I already had and made some changes too. Hope you like them Ingredients:1 medium red onion 100g feta cheese 1 T fresh oregano 270g plain flour 5g baking powder 1 egg 60g plain yoghurt 170g milk 1 T butter Preparation:Peel and chop onion into quarters. Chop in TMX for 5 seconds on Speed 7 Add 1T of butter and saute at 100 degress, speed 1 for 2 minutes Pour out into a bowl and set aside. Add milk, yoghurt, egg, oregano and feta to TMX and mix thoroughly for 1 minute on speed 4. Add onion back in, add flour and baking powder and a pinch of pepper. Mix for around 1 minute on speed 1. Pour out into oiled muffin tin, I made six huge muffins, it would probably be better making 12 smaller ones. Cook for around 25 minutes at 180 degrees. Photos:
15
« on: March 06, 2010, 04:21:45 am »
Yes, we are using Valeries recipe too, but it is still a bit runny. Should I leave it to set longer? Last time I left it for 6 hours.
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