Quick Fix - Every Occasion, Cheats Sourdough p55

[CreamPuff63]

Love it. Not that organised that I often do things in preparation for the next day, so this will be a sometimes bread. Has a lovely flavour and cuts well. 5/5

[judydawn]

The link to Alyce's uTube video of making this cheats sourdough

[astarra]

Thanx for the link JD...
Looks soooooo easy! (and yep, I've just ordered the book  )

[Tasty]

Thanks for the link Judy and CP for making me aware of the recipe. I had a look at the video and thought 'I can do this' so went about making it. Quite easy but it does need 24hrs to prove. I did this on top of the fridge as suggested and it actually worked. I was a bit skeptical at first.

There was a burning smell as I made it. I realised this was excess flour burning on the pan.

I love all the little snippets of info Alyce shares in her videos too - they're fantastic and it's good to be shown how to fold the bread.

I really liked the bread, especially the crust however it did not taste like sourdough or smell like it. It was a little dense in parts so maybe I overhandled it but was trying to be careful. Not sure why it wasn't like sourdough. The only thing I can think of was that my Bakers Flour was out of date so I've since thrown it out.

Anyway, here is a photo:

[CreamPuff63]

I know what you mean bout the burnt flour smell. I reckon prove it for at lest 12+ hours and it will be a different loaf I bread for you. You did really well tho tasty, and I'm sure you will like it toasted like we do as well.

[Tasty]

I proved it for 22 hours

[CreamPuff63]

Oh, I thought you made it today. I thought it was pretty good to have air pockets so thought if you'd proved it longer it would have been even better. I recently threw my dried yeast out as it was over 6m over the use by date. This new tin is a real bubbler in comparison 

[Tasty]

I didn't know you could buy the yeast in a tin, I just used the stuff in packets from the supermarket. The yeast was well in date however the flour was a few months old 

[Wonder]

I keep my yeast in the freezer and I've never found it to go stale.

[judydawn]

Same here.  I also have some flour containing grain in the freezer as well.

[Katiej]

Great looking loaf Tasty.

When I made this, it also didn't taste or smell like sour dough. Probably because its not sour dough, it's made with yeast.
It was delicious bread though and I'll make it again.

[snappy]

Made this bread this morning.  Everything going smashingly until the baking.  I think the 250C is way too high for my oven, I've got a burnt but soft crust and it was only in the oven for 20 mins (supposed to be 30-40 mins).   I'm going to put it back in at 150C to try and firm up the crust without giving it anymore colour.

Will definitely try again but will bake at 200C.

[cookie1]

Snappy I don't take much notice of oven temperatures that are given. I know what my oven does and stick with that. If I used 250 whatever I was cooking would go black in no time.
I know I should buy a thermometer and check it, but so far I just cook at what I know is good in my oven.

[snappy]

Snappy I don't take much notice of oven temperatures that are given. I know what my oven does and stick with that. If I used 250 whatever I was cooking would go black in no time.
I know I should buy a thermometer and check it, but so far I just cook at what I know is good in my oven.

I had bad feelings about 250C but when I checked the reviews no one had mentioned it being too hot so I thought I would give it a go as I'm no expert at Bread making.  I know my oven runs a little hot so I will cook it at about 200C next time and hopefully it will be perfect

[CreamPuff63]

I use 200 as well, and instead of the water tray I just chuck in a glass f water and shut the door quick. I'm not in love with my oven and so I don't care if this is tough love