HELP TO MAKE BREAD

[jerjill]

ok well my loaf is in the oven and has risen alot more than my last attempts so we will see how it turns out thanks so much for all tips it has helped me out alot 

[inkha]

I have made about 3 batches of bread the first time i made the rolls the second and third time i made a loaf but they have all come out being very heavy can anyone tell me what i am doing wrong?

You can make bread with any flour or a combination of 2 or 3 as I have done, add seeds etc, proceed as suggested in your book in the TM31. Preheat your oven 50C before you start mixing your flour. Whether you use fresh yeast (40g) or 1 sachet makes no difference. Do not overdo the yeast i.e. put more in than necessary, might have the adverse effect. Having made it into buns or load spread some olive oil over the top and into the oven. Now switch your oven off. Leave the loaf/buns in the oven for 1 hr or longer if you like, it will just keep on rising. Once the hour is up, switch your oven onto 200C and bake for 30 mins. this should bring you some light and fluffy bread rolls. If you want a crispy top then put a dish of water into the bottom of the oven. Good luck.

[ThermomixBlogger]

I can't speak about Aussie flours and yeasts but here's a thing some of us do here and I for one do it each time I bake bread:

Just add a tiny bit of Vitamin C powder to your mix and this helps prove the yeast. (I add it at the same time as the yeast)

In Canada it is easy to find this in Health Food stores. Though it is expensive for a jar of it, remember you are using VERY little each time... just about 1/4 to 1/2 teaspoon. Really.

Vitamin C is also referred to as Ascorbic Acid.

Google found you a quote from the website at: http://www.baking911.com/bread/101_ingredients_doughenhancers.htm
Ascorbic Acid or Vitamin C "creates an acidic environment for the yeast which helps it work better. It also acts as a preservative & deters mold and bacterial growth.  With just a touch of ascorbic acid in your Artisan breads, the yeast will work longer and faster. French bakers add it to their French bread, baguette or boule recipe.

If you can't find pure ascorbic acid crystals you can use Fruit Fresh (for canning) or a crushed/powdered vitamin C tablet, but measure accordingly."

Hope this helps you have more success. Baking your own bread is so very rewarding! I am a complete convert but had never baked my own before getting Thermomix. I'm now even blogging about bread!

Keep trying, you'll soon be an expert!

Cheers,
TMB

[the_vermins]

To make choice bread normally (I'm yet to experience it using a TMX), a decent amount of kneading and resting time is required.

I plan on mixing the mix up in the TMX and then have the kids help me each day to make the loaf.  It'll be like a little daily ritual.  Plus the kneading is good exercise for the arms. 

[AGGY]

I found the bread was very heavy at first. I have tried doubling the oil and found that this seems to make it a bit lighter.

I only do one rising outside of the oven. But I put the dough in a cold oven, let the oven warm up slightly and then turn it off for five-ten mins. I then turn the oven back on and take it up to temperature.

I have used this method for bread rolls - works well. Also the pizza bases (using the recipe straight from the book) turn out perfectly when cooked like this.

[Nay-nay]

Just add a tiny bit of Vitamin C powder to your mix and this helps prove the yeast. (I add it at the same time as the yeast)
In Canada it is easy to find this in Health Food stores. Though it is expensive for a jar of it, remember you are using VERY little each time... just about 1/4 to 1/2 teaspoon. Really.
Vitamin C is also referred to as Ascorbic Acid.
If you can't find pure ascorbic acid crystals you can use Fruit Fresh (for canning) or a crushed/powdered vitamin C tablet, but measure accordingly."[/b][/color]

I think that is what the Bread Improver has got in it. Just found this site that sells the "improver" out of Brisbane.
http://www.basicingredients.com.au/index.htm

[CreamPuff63]

Back in the days when I used my bread machine infrequently, I think I got some Bread Improver from a supermarket.

[jerjill]

TODAY'S the Day i bread is going to turn out perfect (i am having high hopes) I have the day at home YEY!! and going to be perfecting bread making tomato sauce, yoghurt, well the list is going on but hopefully i will have good news to report on the bread 

[Nay-nay]

IS No news Good news?  How did it go??

[Thermomixer]

Good luck jerjill.

To make choice bread normally (I'm yet to experience it using a TMX), a decent amount of kneading and resting time is required.

I plan on mixing the mix up in the TMX and then have the kids help me each day to make the loaf.  It'll be like a little daily ritual.  Plus the kneading is good exercise for the arms. 

I agree on the first point.  Now I use my TMX for kneading - and sometimes knead it 3 times - but not by hand (even though the arms would benefit from a work out)

[Ceejay]

I find my cooking can reflect my mood and bread is one that suffers if I'm not completely into it!! 

Always take your time... no rush job for bread.  I try to make it on a day I am at home with no expected appointments and agree on leaving for longer proving time. 

I have a preference for Laucke bakers flour and fresh yeast if we don't have organic flour in the house and I haven't yet had a failure with the TMX.

Enjoy your baking day!!

[jerjill]

Ok well been a busy morning i made the bread first thing this morning and i had to go down street when i came back my loaf had risen that much that it overflowed in the tin ( i only have loaf tin which turns out to be too small when bread is made properly) so than i had to go back down street to find a bread tin and do you think the town i live in sells them i eventually found a shop that had some so i came home and kneaded bread again and put into the bigger tin and as we speak it is rising so hopefully it will still turn out but in between that i have made tomato sauce which turned out lovely, sorbet for a lovely friend who came to visit me today and i thought being such a hot day it would be nice, i have also baked choc chip cookies, and grinded my first lot of coffee beans DELICIOUS!!!!!! will keep you posted with my bread i really hoping it turns out my husband is waiting patiently for some home cooked bread!!! fortunately he is a patient man

[Thermomixer]

Well, at least you are doing something right if it overflowed- you know the yeast is working.

[jerjill]

MY BREAD IS TURNING OUT!!!!! I am very excited i have it rising in the lovely warm sun as i am typing and its looking fabulous i cant wait to taste it yesterdays didnt turn out great but this morning looks awesome so hopefully it tastes as good as it looks!!

[ThermomixBlogger]

... i cant wait to taste it ... looks awesome so hopefully it tastes as good as it looks!!

I'm SURE it will Jerjill! Don't we mostly taste with our eyes anyway? Hmmm... now there's a subject for discussion... how much of our taste experience is done through the eyes???

Anyone???

Hello?

Am I alone here? Is anyone home?