Experimenting with Bread

[cookie1]

Thanks Chookie.

[faffa_70]

I now explain at demo's that I let the dough rise for longer at home, just we are time restricted at a demo. I also now put it into a hot oven at a demo.

I make the dough, put it into the bread mat to rise, make the dip and salad, TURN ON THE HOST'S OVEN, check the dough, shape it, make the main course and before starting back on the flip chart I put the bread in the oven. By the time you finish the flip chart, serve the main etc the bread rolls are cooked with perfect timing 

[achookwoman]

At the demo that the beautiful Anita did at my house I talked to her about the timing of both the bread and the general program.   She said that the idea was to show how quick and easy it was to make bread.     I said what was the point when it didn't produce a good loaf.   faffa 70 you have it right - both hot oven and rolls.     With the hot oven you get a quick "bounce" , and the rolls dont take as long to cook.

After re reading my post of last night I think it might put cooks off,  -  too long.   When my son comes up on Xmas day I will make a vidio and put it on a post.     It really is not much trouble at all.   With the cold start,  my oven takes 20 mins to heat to 200 ( not 400 as stated in recipe) I dont like wasting the power, and with a little fiddle at the end can get a good loaf.
Thermomixer, your sour dough loaf looks excellent.    I have found that I can keep the starter in the fridg for up to a month without feeding it.

[faffa_70]

I find rolls easier at a demo too as a hot loaf is impossible to cut and show how good it is as you just make a mess of it!

[meganjane]

At the demo that the beautiful Anita did at my house I talked to her about the timing of both the bread and the general program.   She said that the idea was to show how quick and easy it was to make bread.     I said what was the point when it didn't produce a good loaf.   faffa 70 you have it right - both hot oven and rolls.     With the hot oven you get a quick "bounce" , and the rolls dont take as long to cook.

After re reading my post of last night I think it might put cooks off,  -  too long.   When my son comes up on Xmas day I will make a vidio and put it on a post.     It really is not much trouble at all.   With the cold start,  my oven takes 20 mins to heat to 200 ( not 400 as stated in recipe) I dont like wasting the power, and with a little fiddle at the end can get a good loaf.
Thermomixer, your sour dough loaf looks excellent.    I have found that I can keep the starter in the fridg for up to a month without feeding it.

Your post was really informative, not too long at all. Thank you. A video would be excellent!!

[Thermomixer]

............ A video would be excellent!!

NOW the pressure is on Chookie !!! - get one of the grandchildren on the job !!   

[bron]

When I want to speed up the rising process I stick it in the oven on 50º for 20 mins, take it out and then heat oven fully before baking it. The 50º trick is great when I am in a hurry, made bread this morning doing this, perfect! Has anyone else tried this?

[Thermomixer]

Certainly have.  Think I've tried just about all the tips - in the bed with an electric blanket, in the car in the sun, ....

It makes sense to have it in the oven as you are going to have to turn it on to cook - thanks bron 

[Chelsea (Thermie Groupie)]

Yes that's my standard method of rising now - in the oven.  My toddler finds it if I try anywhere else! 

[meganjane]

Just want to add to this post with my tweaks for my recipe since reading "Ratio", and also since making bread last night for this morning's breakfast.

New and Improved Bread
This recipe is designed only for bread flour. Any bread flour can be used, as long as it's not gluten free, though a mix of gluten free and regular works well. I've made it with Kamut, Spelt and regular wheat flour. I use Lauke's Wallaby Bread Flour and All About Bread's Kamut and Spelt.

500g bread flour (a blend is wonderful)
300g tepid water
1 Tbsp lecithin (optional)
1 Tbsp honey
1 Tbsp oil
3 Tbsp seeds (I use pepitas, sunflower and flax)
1 Tbsp salt or, to taste
1.5 tsp Wonderfresh (avail from All About Bread)
1 tsp Natural Bread Improver ( '' )
2 tsp dried yeast

Mix on for 5 minutes. Leave to rise in  until peeking out of the top. (thanks isi!) Poke down and mix on for another 2 minutes. Roll out to a rectangle shape and roll up like a sausage, place in large tin. Leave to rise in fridge overnight, if desired, or as normal. Bake for 25 minutes on 200. Remove from tin and place back in oven for 5 minutes. (optional for really crusty bread)


Click picture for full sized view)

[Thermomixer]

Looks like you are winning - but now we need lecithin, wonderfresh and bread improver - what has this Ruhlman character been saying about bread   

The bread in the picture looks good.

[cookie1]

Yum MJ. Well done.

[achookwoman]

MJ, do you let the dough from overnighting in fridg. come to room temp. before cooking?   Looks fab.,  good mix also.

[meganjane]

MJ, do you let the dough from overnighting in fridg. come to room temp. before cooking?   Looks fab.,  good mix also.

I take my bread out of the fridge and place it on the hob while the oven is heating to bring it back to room temps.

Looks like you are winning - but now we need lecithin, wonderfresh and bread improver - what has this Ruhlman character been saying about bread   

The bread in the picture looks good.

You don't need all those extra things, they're just what I use. A 1/4 tsp Vit C powder will suffice.

Ruhlman hasn't said much about bread, other than the ratios, he waxes lyrical about stock though, especially veal stock!

[Meagan]

MJ what is wonderfresh? what are the ingredients?