Quick Fix - Every Occasion, Cheats Sourdough p55

[cookie1]

As long as it works.
Are you trying to kill off your oven CP?

[CreamPuff63]

 Maybe ... Just killing it softly

[Halex]

Just pulled this out of the oven. Should have read this first. Cooked for 20 minutes at 250, way too high. Should have stuck to my normal  temp of 200.

However I proofed it for 24 hours & it rose well. The crust is really really crispy. A little burnt on top. But I love the flavour of this bread. Will make this often as it is very delicious. A little doughy in the middle as should have been cooked on a lower temp for a bit longer.
Next time.

H

[cookie1]

I've just taken this out of the oven too Hally. I used Helene's ingredients and Alyce's method.
                                 

[Halex]

Great loaf:)

[Cornish Cream]

Very nice loaf Cookie

[cookie1]

Thank you. It has all gone now! We do love this bread.

[achookwoman]

Cookie,  love the look of this loaf.  Have really enjoyed the discussion from different members on making this bread as they are able to show  experience with things such as oven temperature.  Unless you use a sour dough starter the bread will not taste like sour dough  This does not mean that you cannot make a very good loaf. I like the way Cookie can use ingredients from one recipe and method from another. 

[maddy]

Must have been the weekend for this bread.
I left mine to rise a full 24 hours, & baked on 200c fan (thanks for that tip, as my oven would have charred it at 250c)
Loved it, happy with its appearance, taste, and Alyce's YouTube clip really does make it easy to show how to fold it.
Absolutely will make again....and I don't care that's its cheating  

[cookie1]

Thanks Chookie. I have learned lots from you. It certainly doesn't taste like sourdough bread of course. Which reminds me I had better have a play with my starter and make some bread. You have certainly taught me not to be afraid of sour dough.
I love how different doughs can turn out so differently. To be truthful I am hooked on yeast cookery. I make more yeast recipes than anything else.

Maddy it is so easy isn't it?

[Cuilidh]

I alternate this bread one week with sourdough the next and love both.  My oven's temperature is also hard to control and I have to cook this at 200, but I am still not totally satisfied that I have got it right ... I think I need to make it with a little lower temperature and a little longer in the oven.

Recently Chookie gave me one of her loaves and it was so soft compared to mine ... I think I will have to rethink my method - it could be that I use plain bread flour whilst Chookie uses Lauke bread flour.  Will work on this over the next couple of months.

[achookwoman]

Marina,  I never use plain flour for bread.  The yeast, whether  dried or natural, has to work too hard to find the gluten. 

[inthekitchen]

I'm glad I followed everyone's recommendations & reduced the temp to 200.  It turned out perfect.  Very coloured & crunchy & perfect inside with lots of lovely holes.  It looked like the kind of loaf you'd pay $10 for at a bakery.  Awesome recipe : )

[Mrs R]

Hi all, I am new here and as this is quote an old post I do not know if any one will reply.

Is there a difference between using activated yeast?  The instructions say 1/4 tsp, however when I have used activated yeast, I know you use less than standard packet yeast.

Thanks

[judydawn]

Hello Mrs R, welcome to the forum with your first posting.  Perhaps you'd like to pop over to Introduce Yourself so that others can formally welcome you.

It's quite OK to post on any thread, old or new.  All postings will show up in our 'unread posts' so those who read every posting will see it.

Cheat's sourdough uses packet yeast (not fresh), I'm not sure what the difference between activated yeast and dry yeast are but someone will know the answer to that one.