Author Topic: One very large vienna loaf or two smaller ones. (Read 93190 times)

achookwoman · « **Reply #120 on:** November 28, 2012, 11:12:36 am »

I find that brushing the loaf with egg wash before you slash prevents the drag to some extent. Also some recipes are easier to slash than others.
Brumington, Have a look in your local OP shop for tins. Also I find Canola oil best for brushing in the tins. Though to be sure, line them.

Judy, it allows the bread to rise evenly and not split around the sides. On a cob load you can make a nice pattern by cutting in a circle around the dough.

judydawn · « **Reply #121 on:** November 28, 2012, 11:35:05 am »

Thanks Chookie, thought there had to be a reason for it.

Debbiebillg · « **Reply #122 on:** November 28, 2012, 11:57:32 am »

I've read somewhere on this forum (if I'm not losing my mind) that if you spray oil on the knife that it stops the knife dragging the dough when making the slits. Haven't done it for a while so I'm not 100% sure I'm remembering this correctly. I have a feeling it may have been a tip from Isi

Maybe somewher on the portugese rolls thread

Can't be sure, but worth a shot !

cookie1 · « **Reply #123 on:** November 28, 2012, 12:48:27 pm »

When I remember to slash the loaf I spray the blade with oil.

Brumington · « **Reply #124 on:** November 29, 2012, 10:24:12 am »

Excellent tip. I'll try the oil next time. And yes, I'll be scouring the op shops too!

judydawn · « **Reply #125 on:** December 09, 2012, 01:31:41 am »

I thought I'd try Uni's method of reducing the yeast in breadmaking so that it could rise overnight and be cooked first thing in the morning. Uni uses Chookie's no-fuss recipe so I thought I'd give this loaf a try. As it uses 3 tspns yeast I reduced it to 1 tsp and this morning it had risen to just above the lid of the pan. It did deflate a bit when I slashed it but I decided to go ahead and bake it with just the 1 rise anyway. This is the result, a rather flat looking loaf but the texture is almost like sourdough bread so I am not unhappy with the smaller slices as I think they would be great for bruschetta or open sandwiches.

cookie1 · « **Reply #126 on:** December 09, 2012, 03:35:41 am »

Thanks for experimenting Judy. It sounds ideal for bruschetta.

achookwoman · « **Reply #127 on:** December 09, 2012, 05:15:51 am »

Judy, is this your new tin?

judydawn · « **Reply #128 on:** December 09, 2012, 05:45:25 am »

Yes Chookie, thought I'd christen it

I believe you have one like this?

Halex · « **Reply #129 on:** December 10, 2012, 04:16:12 am »

Made this today. The lazy way.
Did first 30 min rise in the bowl.
2nd rise in the oven with the boiling water for 30 mins.
Heated oven with bread in & cooked for 25 mins from the time I turned the oven on.
I do have rapid heat function on my oven

judydawn · « **Reply #130 on:** December 10, 2012, 04:20:23 am »

Nice loaf Hally.

cookie1 · « **Reply #131 on:** December 10, 2012, 04:41:09 am »

Ditto

Halex · « **Reply #132 on:** December 10, 2012, 04:51:01 am »

Yes so easy only having to fiddle with the hot water once

Tastes great too

KarenH · « **Reply #133 on:** March 31, 2013, 11:41:25 pm »

KatieJ recommended this bread to me, and we tried it over the weekend. As everyone else has found, it is a beautiful light bread that is just as good the day or two after baking! So far I have only made the freeform loaf, and find the dough a little moist and sticky, but OK to handle with well floured hands. Next time I will try a tin ......

Question: after the second rise, do you leave the container of water in the oven while you are baking, or do you take it out when heating up the oven??

judydawn · « **Reply #134 on:** April 01, 2013, 12:17:37 am »

I take it out Karen, don't know what everyone else does.

Author Topic: One very large vienna loaf or two smaller ones. (Read 93190 times)

achookwoman

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

judydawn

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

Debbiebillg

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

cookie1

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

Brumington

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

judydawn

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

cookie1

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.

Halex

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

judydawn

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

cookie1

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

Halex

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

KarenH

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

judydawn

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