Bread???

[droverjess]

I did mean sour cream chookie, thanks very very much.

Oops sorry for my mistake, in too much of,a rush as usual   

[past94x]

Obbie, you say your bread is much better now than it was 3 years ago, but you don't say why.
As a new TM owner,the bread I am making is not good. Could you tell me why your bread is now so much better?
Some TM owners are saying "keep trying and it will get better" but, if I am making the same recipe over and over again, how will it improve if I don't change anything? I'd really appreciate your help.
I have had some really helpful suggestions from a few kind breadmakers, which I really, really appreciate. With your help and theirs, I shall be making good bread soon, I hope. Thanks for your time.

[droverjess]

This is one recipe that many start with.

http://www.forumthermomix.com/index.php?topic=4253.0

Achookwoman is the bread guru on here and it is her recipe.

Another good one is this one http://www.forumthermomix.com/index.php?topic=2729.0
And Isi, is another great bread maker but she hasn't been on the forum for a while.

Our favourite is currently this one http://www.forumthermomix.com/index.php?topic=9106.0
For the second rise in the tin you need to touch with your finger after it has risen Up. You need a little bit of spring back, if it deflates it has risen too long. You will get to understand the more  you make.

Best of baking luck
Xx
PS Reading chookies thread on hints is very good too.

[judydawn]

Have you tried the suggested recipe of Chookie's no-fuss dough past94x?  Which recipe are you using that always fails you?  I would suggest you try the forum recipes and leave those in books until you have had a few successes.  Each recipe on here has reviews and you will see from those which are the most loved and successful.  Many of us were not bread makers before we joined this forum and the tried and true recipes from here have set many of us on the path to glory.  Are you using bakers flour, is your oven temperature true (test it with a thermometer as sometimes they are way out), is your yeast fresh (even dried yeast can be too old to work).  Good luck with your next loaf or batch of rolls - you will be so proud of yourself when you finally crack it.

[cookie1]

I feel for you, it is horrid when things don't work. You can't rush bread you have to be very patient. Perhaps start the bread and then make sure you have something else to keep you busy for a couple of hours. Then reshape the bread and keep busy for another couple of hours while it does it's last rise. Good luck.

[Jamberie]

My bread making has good and not so good days. I've only had my tmx for 5 months and every time I make bread/dough I learn more about bread making. I've found that the temperature/conditions of where my dough rises can change daily in my climate and this is the part I've found crucial to a good loaf....depending on the temperature and draught and humidity I change where I put my dough to rise. On cooler days (but not cool enough to have heating on) I've found the inside of my car to be the best place. On warmer days just covered with a tea towel is sufficient here. I guess my point is that every day can be different and as everyone else says keep making it and make little changes so you can see the differences in your environment and the effects they may (or may not) have in your bread.
Plain White rolls-no fuss is my go- to recipe. I make about 16 balls and place then on an oven tray in a flower arrangement. By the time they've risen, they are touching sides and look effective (once baked) on the dinner table good luck!