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Author Topic: Experimenting with Bread  (Read 66813 times)

Offline faffa_70

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Re: Experimenting with Bread
« Reply #30 on: October 20, 2009, 01:46:09 am »
FYI....I cook EVERYTHING in my hooded gas BBQ in the summer. My oven NEVER goes on  ;D if you haven't used it for baking before....It is exactly the same as using a new oven ....once you get to know it you will never look back  :)
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Kathryn - Perth WA :)
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Offline gertbysea

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Re: Experimenting with Bread
« Reply #31 on: October 20, 2009, 02:34:15 am »
[Just checked out your recipe again and realised I didn't add the bread improver and tartaric acid (didn't have any) so do you think this made any difference?
[/quote]

Nah, Judy I never use that stuff. Sometimes  take the bread out offf the tin and give it 5 minutes more in the oven.

 S
Quote from: faffa_70 on October 20, 2009, 01:46:09 am
FYI....I cook EVERYTHING in my hooded gas BBQ in the summer. My oven NEVER goes on  ;D if you haven't used it for baking before....It is exactly the same as using a new oven ....once you get to know it you will never look back  :)
[/quote

How many burners do you use faffa?


Gretchen
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Gretchen in Cairns, Australia

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Offline faffa_70

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Re: Experimenting with Bread
« Reply #32 on: October 20, 2009, 03:58:41 am »
Gretchen, mine has a thermometer in the hood, so I guess that helps  :-)) :-)) lol. I generally put all 5 of mine on to quickly heat it then reduce it to the two outside ones on moderate and then monitor it from there. It does take a little more watching than in the oven as the temp can fluctuate a little, especially if it is windy but so worth it compared to heating up the whole house with a hot oven  ;)
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Offline gertbysea

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Re: Experimenting with Bread
« Reply #33 on: October 20, 2009, 04:29:51 am »
Ok fire it up then down to maybe 200 c?

I'll give it a try.

Thanks for that.
Gretchen
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Gretchen in Cairns, Australia

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Offline Thermomixer

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Re: Experimenting with Bread
« Reply #34 on: October 20, 2009, 04:55:04 am »
Thanks MJ - funny, I had forgotten about the Vit C until looking for the Danish Recipe last week.  Used to always add it.

The latest loaf looks pretty bloody good - but before you send me aloaf I would really appreciate if you could perfect it  ;) ;) ;)  :-*
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Offline meganjane

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Re: Experimenting with Bread
« Reply #35 on: October 23, 2009, 02:08:48 pm »
 :D

Gretchen, I added tartaric acid as it's similar to ascorbic acid (vitamin C). I think it makes a difference as a preservative for the bread. Mine is lasting waaaay longer than usual.
I've purchased some Vit C powder now and made another loaf recently, but didn't have time to photograph it as I had to dash off as soon as it was out of the oven. This particular one had a mix of white and wholegrain bread mix plus some seeds. It was really lovely. I'll make another and make sure it wasn't a fluke and will post my recipe.

I'm with you on the time it takes to make bread! I'm planning to buy another tin and make two loaves at a time and freeze one.
« Last Edit: October 23, 2009, 02:12:17 pm by meganjane »
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Offline meganjane

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Re: Experimenting with Bread
« Reply #36 on: October 24, 2009, 04:07:51 am »
Made it again last night, but forgot to put in the oil and lecithin. Also, it rose beautifully in the pan, but when I took the plastic wrap off, it dropped!
Tastes good, but not as soft as the first:

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Offline Thermomixer

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Re: Experimenting with Bread
« Reply #37 on: October 24, 2009, 04:54:29 am »
Looks pretty good again - keep at it.  What temp are you proving the bread at now?
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Offline meganjane

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Re: Experimenting with Bread
« Reply #38 on: October 24, 2009, 06:30:52 pm »
Proving at room temps, which is probably around 20 - 22 degrees.

I'm just munching on a slice (the crust) of the best bread I've ever made!!!

I'll call this bread Forget-Me-Bread. The reason being, I forgot that it was proving in the bowl, and it proved for an hour and a half. I put it in the pan to prove once more and promptly forgot about it again. I left it for nearly three hours. It was extremely puffy looking! I didn't put plastic wrap on this time, so it didn't drop at all before it went in the oven.
Once more, I forgot that it was in the oven and it cooked for at least 20 minutes longer than it should have.

The result is a slightly burnt looking crust, but the loaf is as light as a feather and just divine!! I'll post photos tomorrow, it's late and I have to get to bed.
Edited to add photo:
« Last Edit: October 25, 2009, 03:44:56 am by meganjane »
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Offline judydawn

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Re: Experimenting with Bread
« Reply #39 on: October 25, 2009, 12:44:21 am »
Nice to know it will rise, even at those low room temperatures MJ.  Might just try the slower method myself and see if I can get a lighter, fluffier loaf. Mine have been just OK but I want them better than that. I slice and freeze my loaves for toasting so up until now it hasn't mattered.
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Offline cookie1

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Re: Experimenting with Bread
« Reply #40 on: October 25, 2009, 06:33:32 am »
Love the Forget me bread. I often think we are in too much of a hurry when we're making bread, slow and steady (and forgetful) often produces lovely bread.
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Offline meganjane

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Re: Experimenting with Bread
« Reply #41 on: October 25, 2009, 08:42:21 am »
LOL!  I do have an excuse. I was making my Face Lotion in the workshop at the time and needed to go and pour it before it got too thick. As I was coming back from my workshop, I smelt....almost burning bread! :o   
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Offline Thermomixer

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Re: Experimenting with Bread
« Reply #42 on: October 25, 2009, 11:42:33 pm »
Looks like long slow proving might be your answer - but not over cooking  :-*

PS - forgot to say - I think the 20-22 deg proving temp is better than the higher temps (30-35 deg) - for my taste ;)
« Last Edit: October 25, 2009, 11:44:23 pm by Thermomixer »
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Offline gertbysea

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Re: Experimenting with Bread
« Reply #43 on: October 25, 2009, 11:48:13 pm »
Bwwwwwaaaaaa! I would have to put mine in the fridge to get it that low.

Gretchen
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Gretchen in Cairns, Australia

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Offline Thermomixer

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Re: Experimenting with Bread
« Reply #44 on: October 25, 2009, 11:51:15 pm »
Don't know how you cope with the heat - yuk - I'd melt.  Some people do prove it in the fridge overnight  ;)  Good thinking.
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