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Post by raspberrybullets on Apr 19, 2013 16:00:24 GMT
I've never done it before in my life. Has anybody else? And I don't mean using a bread machine but actually by hand and oven all the way? I'm going to make the dough tonight and let it prove in the fridge overnight so it gets extra time and depth of flavour. Then tomorrow morning I will knock it back and let it prove some more and then bake it. It's supposed to be simple and foolproof according to the recipe but I have had trouble with yeast doughs baking well in my oven so we shall see. The good thing is this does not have any topping which I think affected most of my yeast doughs before. I'll let you know tomorrow how it pans out. One of the benefits of not working is more time to bake!
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Post by charliebrown on Apr 19, 2013 17:21:14 GMT
I love baking bread more than cakes. I also use bread machine from time to time. It's easier than baking cakes (as far as I am concerned). I am sure you will have a swell of bread tomorrow
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Post by Mari on Apr 19, 2013 18:13:38 GMT
I don't have an oven
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Post by Mari on Apr 19, 2013 18:14:21 GMT
I hope your bread tastes great! What kind of bread are you making? I always love the kind with seeds (pumpkin, sunflower, etc.)
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Post by Alvamiga on Apr 19, 2013 18:21:59 GMT
I keep meaning to try making bread, but can never be bothered when I get to it.
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Post by raspberrybullets on Apr 19, 2013 18:24:39 GMT
I'm just starting with a plain white loaf. Don't want to get too adventurous until I can see that something basic works. Then if that works, I will try a rye bread if I can find some rye flour. But anyway, there are lots of recipes out there and I do like grainy and seedy breads. Though I also like a good white bread, like the ones we just had in Paris. They were amazingly delicious. I am still convinced that big complex we saw in Southern France last year is their bread flavour making factory and that is how they make their bread taste so good. According to their paper bags the bread came in, it's because they allow their dough to prove for at least 3 hours and use good flour and yeast. We'll see what happens tomorrow. I just hope my oven doesn't let me down.
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Post by Mari on Apr 19, 2013 18:45:31 GMT
Let us know.
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Post by charliebrown on Apr 19, 2013 18:47:51 GMT
I love French bread, the best of them all!
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Post by raspberrybullets on Apr 20, 2013 7:48:29 GMT
Well now it's sitting out of the fridge getting it's second rising this morning. Should be able to start baking it soon. The recipe didn't say to cover the dough so I didn't but I think that was a mistake as the top part dried up - guess it will make a crispier crust maybe? Anyway, hopefully it will still be good. It was fun kneading it last night, I did that for about 12 minutes but I really have no idea if it got to the right consistancy needed.
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Post by Deleted on Apr 20, 2013 9:37:42 GMT
I have baked pumpkin bread in the past and people really liked it.
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Post by raspberrybullets on Apr 20, 2013 10:09:07 GMT
Well it came out pretty good! A little salty but with some cream cheese on it you don't even notice. The filling is quite soft and I think the crust could be a little more crusty but it's not bad. I'm quite happy with my first ever attempt!
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Post by tangent on Apr 20, 2013 10:37:57 GMT
That sounds good, RB.
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Post by JoeP on Apr 20, 2013 12:38:09 GMT
Well done! Now, bring on that rye bread.
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Post by Moose on Apr 20, 2013 15:43:16 GMT
My ex and I tried it once or thrice. First time was a disaster as we used boiling water and killed the yeast. Next lot was not as bad but still nowhere near as good as with a bread machine
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Post by charliebrown on Apr 20, 2013 17:19:19 GMT
Rye bread is tricky, could be quite nasty. In fact, you have to add plain flour even in rye bread, otherwise the result could be unpleasant (in its appearance and taste).
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Post by raspberrybullets on Apr 22, 2013 8:07:42 GMT
Yes, the recipe I have mixes the rye flour with normal flour so no worries there. And has the option of caraway seeds which is why I looked at it as I love rye bread with caraway seeds. When we go to Slovakia in July to visit my gran (my parents will be there too yay!) then I am going to have delicious rye bread every day. Last time we were there we discovered a corner shop not far from my gran's house that had the best rye bread and we would pick one up every morning. My brother and I would eat the whole thing, cos DG doesn't like rye bread.
Anyway, the white bread I baked is now all gone. It was quite good the next day too. I'm definitely up for more bread baking. It was incredibly satisfying and fun. I am thinking of adding some flavours too.
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Post by JoeP on Apr 22, 2013 20:24:40 GMT
Ooh, yes to caraway seeds.
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Post by Shake on Apr 24, 2013 5:04:00 GMT
Ooh! I love a good rye!
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Post by Deleted on Apr 24, 2013 7:29:38 GMT
That sounds great, RB!
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