Author Topic: One very large vienna loaf or two smaller ones. (Read 93189 times)

Kimmyh · « **Reply #105 on:** November 27, 2012, 04:15:37 am »

Oh deedub definitely like a shop one. Well done.

Wonder · « **Reply #106 on:** November 27, 2012, 04:48:33 am »

Great looking bread Deedub. I find my dough is too soft to do a free form loaf, I would be interested to hear how light others find this dough.

Halex · « **Reply #107 on:** November 27, 2012, 05:43:40 am »

Fantastic bread Deedub

achookwoman · « **Reply #108 on:** November 27, 2012, 05:48:08 am »

Deedub, love the look of this. Does need to have something to hold it in. It will still rise, but may be a better shape for what you want. It just needs a little support while it rises.

Brumington · « **Reply #109 on:** November 27, 2012, 07:37:37 am »

I wonder if I can call on your expertise? I want to buy a decent loaf tin. So far I've only used one from woolies and it's beginning to age. Any recommendations for size, material etc would be great.
Also, when you cut the bread, do you do that at the start of the second rise or just before putting it in the oven?

achookwoman · « **Reply #110 on:** November 27, 2012, 11:21:05 am »

I think others would be better at answering the one about tins as most of mine have come from OP shops or handed down. However buy the very best you can afford.

With the slashing on top of bread, I have read that you should do it 2/3 of the way through the second rise. However I do it just before it goes into the oven. I think that the first suggestion is so that if the bread deflates with the slashing, it then has time to recover.
Also recommended is that you should use a blade, as Cookie does, I use a small serrated knife.

judydawn · « **Reply #111 on:** November 27, 2012, 11:48:07 am »

Why does it have to be slashed Chookie, can it be left unslashed?

Brumington · « **Reply #112 on:** November 27, 2012, 08:14:36 pm »

Thank you for answering. There are so many sizes of tin I'm a bit confused as to what would be best. I just want a plain shape but don't know what size. Do I go deep? Lip or no lip? Big tin or standard??? It's a mine field when you start looking!
In regards to slashing I was doing it at 2/3 the way through but my knife tends to pull the dough and I worry it ruins the rise. I'm using sharp global knives so surely it's not a knife quality thing. I also tried a brand new craft knife as suggested above but it pulled. Is serrated better? I've never used serrated as I presumed that would pull more.
Thank you for replying and helping me out with some excellent advice.

Frozzie · « **Reply #113 on:** November 27, 2012, 08:30:23 pm »

For slicing its much better to use a blade.. You can buy them cheap howevera razor blade would do exactly the same thing as its just a curved razor blade on a handle .. I found most knives always drag the dough..

Frozzie · « **Reply #114 on:** November 27, 2012, 08:33:26 pm »

For size i dont remember what mi e was but roughly 30cm i think seems to be standard and mine had a slide on lid so i could do a square loaf or raised loaf if i wanted.. It doesnt really matter brumington but like chookie said get the best you can afford which is a general rule with all things kitchen imo...

Wonder · « **Reply #115 on:** November 27, 2012, 10:23:10 pm »

Brumington, I have the large and small bread tins from here. I bought mine about 15 years ago from this same shop (it's a 5 min walk from my house) and at the time the ones they stocked were black on the outside, but I'm sure these are the same quality. In the 15 years it's had steady use and has never faulted, it's quite heavy and every know and again I brushed the insides with canola oil. I've never washed it just wiped out with paper towel if it needs it but generally i find the bread slides out beautifully when cooked.

I also have a few other shapes of their tins but generally use the loaf tins.
http://margandmarees.com.au/products-page/bread-tins/

Wonder · « **Reply #116 on:** November 27, 2012, 10:25:17 pm »

Finally able to post a picture of Saturdays loaf.

droverjess · « **Reply #117 on:** November 28, 2012, 08:38:54 am »

Lovely pics.

Brumington · « **Reply #118 on:** November 28, 2012, 10:24:34 am »

Thank you wonder. I think I know what I'll be asking for Santa! Your loaf looks beautiful.

Brumington · « **Reply #119 on:** November 28, 2012, 10:25:34 am »

And thank you Frozzie. I think I'm going to buy myself a razor blade and see how it goes.

Author Topic: One very large vienna loaf or two smaller ones. (Read 93189 times)

Kimmyh

Re: One very large vienna loaf or two smaller ones.

Wonder

Re: One very large vienna loaf or two smaller ones.

Halex

Re: One very large vienna loaf or two smaller ones.

achookwoman

Re: One very large vienna loaf or two smaller ones.

Brumington

Re: One very large vienna loaf or two smaller ones.

achookwoman

Re: One very large vienna loaf or two smaller ones.

judydawn

Re: One very large vienna loaf or two smaller ones.

Brumington

Re: One very large vienna loaf or two smaller ones.

Frozzie

Re: One very large vienna loaf or two smaller ones.

Frozzie

Re: One very large vienna loaf or two smaller ones.

Wonder

Re: One very large vienna loaf or two smaller ones.

Wonder

Re: One very large vienna loaf or two smaller ones.

droverjess

Re: One very large vienna loaf or two smaller ones.

Brumington

Re: One very large vienna loaf or two smaller ones.

Brumington

Re: One very large vienna loaf or two smaller ones.