Bread Advice Please

[Shazzy]

I would really appreciate any advice please.  I have made a few loaves now and while they come out of the oven lovely and crusty within 5 or 10 mins the crust has become quite soft - is this normal or am I doing something wrong (I have never made bread prior to the tmx!). I have also, in the last few loaves, begun to add bread improver - is it ok to put this into all types of loaves? My last question - I have through reading a few forums noticed that after the first rise when shaping the loaf it seems that the dough is folded over and under if that makes sense - should I be doing this instead of just shaping the loaf.  Sorry for all the questions but as I said I have never made bread before!

[judydawn]

Do you spray the top with water before placing into the preheated oven Shazzy?  That is supposed to help with a crispy crust.  Leave the loaf uncovered until it cools down too - that was one thing I remember Chookie saying, if you want a soft crust you put it in a plastic bag whilst it is still warm.  I'm no expert though but all my rolls and bread are crispy crusted.  I also put a few cups of boiling water in the bottom of the oven in a baking dish too - this was one of isi's hints but not sure why we do it 

[CreamPuff63]

I am no bread expert and Chookie is on holiday so we will just plug on....

most recipes I have seen seem to say coating your dough before you pop it into the oven - either with water, egg wash, sugar/water mix or whatever

I have a pizza stone that I bake my free form loaves on, and for some reason I don't need the tray of water (which is good because the tray I used was getting ruined with a rusty appearance)

When you take your bread out of the oven just wrap in a tea towel to let it cool down, before doing what you want with it - like putting in a plastic bag or freezing. The plastic bag gives the softening effect because of the moisture being trapped inside, so as long as you let it air and cool down it shouldn't get soft.

JO's Cobb Loaf is currently our family favourite. It goes well with soups, and cuts well for sandwiches and toast. Am also dying to make a dip with it...

Another thing I learnt recently, was don't cut your bread immediately you get it out of the oven for at least 10 minutes - as it is still cooking inside. So hold your horses, and let it sit.

If you don't find a recipe that works for you, research the internet, or experiment to find a bread that you like  - then post it here - because not everyones taste is the same, and what works for one doesn't tickle the taste buds of another

[Shazzy]

Thanks JD and CP for your responses. Yes have tried these things but maybe I need to try some different recipes to see if that makes a difference. I have been using the basic one in EDC and the 5 seed loaf.  Will try the one that you suggested CP and see how I go and will, like you say, just have to keep cooking and do some more research!!  Is heartening to hear that you have both had successes and to be honest the kids are still enjoying the bread so they havent been too much of a failure!

[Meagan]

I think the bread tin you use really makes a difference with bread. I will email you my bread recipe  S

[Shazzy]

Thanks Meagan - that would be great!

[Lellyj]

Shazzy I haven't made Megan's bread recipe, but know she is an experienced thermomixer so I'm sure it will be great.  Just wanted to let you know that I am a novice also but have had alot of success with Isi's "normal bread" recipe, under the bread section.

Happy baking!

[Shazzy]

Thankyou everyone for your responses. Well this arvo I tried JulieO's cobb loaf and it worked!!! My only issue was that I put a too small bowl on the bread for the second rise so when I came home from picking up my son from school it had gone everywhere.  So YAY - bread and chocolate brownie milk for afternoon tea.  I am hearing the mmmmms from my boys as type!

[achookwoman]

Snazzy, I am sitting in a beautiful Hotel foyer in Vienna and reading about your bread issues.  You have been given excellent advice from some great cooks.  The water in the dish in the bottom is to assist with the rise of the loaf.  I suspect that it also helps crisp the crust.  When you get the result you want,  then branch out from there.  I don't find the EDC bread recipe very good as I think it needs a double rise. I spray most of my loaves with water, both as they rise the first time and again before I pop them in the oven.   Because our flour is different,  as well as small things we do when making the loaf,  we all get different results.  I think that the folding that you describe helps produce a more even rise.  Keep trying,  you are obviously well on the way.

[Shazzy]

Thanks Chookie for taking the time out to answer my question on what sounds like a wonderful holiday!  I tried Isis Portuguese rolls again for lunch and had a big success this time - yay! Trying now one of the bread recipes that my consultant (thanks Meagan!) sent me. Hope the rest of your holiday is fantastic.

[knittercook]

I think the bread tin you use really makes a difference with bread. I will email you my bread recipe  S

As I need to purchase a bread tin, what type do you suggest?

Any tips would be greatly appreciated as I have always made bread in my Panasonic bread maker with fantastic results so am a little nervous about using my TMX to make bread.

Sharon

[Meagan]

http://www.mackies.com.au/bakery01_pans.htm
Knitter cook above is a link if you scroll down a bit you will see the single bread tins. And then some tins with slide on lids. The tins are made of one piece of metal and I never wash mine, just wipe it out and leave it for the next time. Loaves just pop out and if you use a lid then you can make a block loaf. I have several but always make two loaves of bread at the same time so save time for me and energy with the oven HTH 

ETA which state are you in? I can reccomend a bakery supply shop here in Perth.

[fundj&e]

give a muffin tin a go b4 buying a new bread loaf tin

ciao

[judydawn]

That's a nice batch of rolls fundj.  Do you just put 4 small balls of dough in the muffin tin to get that effect?

[fundj&e]

no JD just  cut with scissors but not to deep

http://www.pillsburybaking.com/bakers_corner/how_to_shape_dinner_rolls.aspx

at the end of page

ciao