The Bread and Baking Thread

Campervanannie

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So all you bread makers out there do you use machines or do it all by hand?
 

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So all you bread makers out there do you use machines or do it all by hand?

I started with a bread maker and used it for years, Annie. About 2 years ago I started making bread by hand only and since then have only used the bread maker a couple of times when I'd forgotten to make bread and wanted some first thing the next morning. Bread makers certainly have their place.
Jane finds handling dough difficult so uses a Kenwood mixer to do all the hard work. I have to say that she makes great bread this way.
Horses for courses!

Colin :):):)
 

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I've been making savoury biscuits for cheese:

IMG_20210123_094129.jpg

Water biscuits on the left, oatmeal on the right. They're both really good with strong Cheddar and also with blue Stilton.
The monasteries in Portugal are rumoured to have doors like this leading into the kitchen:

IMG-20210121-WA0004.jpg

I think I'll have to cut back on the baking projects or the standard sized doors I have in the house will have a similar effect.

Colin 🙂🙂🙂
 

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After a tramp in the snow we made some pizza dough and topped it off with a selection of sliced vegetables, goats, mozzarella and cheddar cheeses - and homemade caramelised onion:

IMG_20210124_183421.jpg

.....and baked to our liking:

IMG_20210124_184932.jpg

I needed that!

Colin 🙂🙂🙂
 
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Campervanannie

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Ok guys so I finally got the will to bake some bread first problem was all recipes were in cups and spoons so converted it to fliud oz and grams so the outcome is dependent on my maths 😂 so it’s a no kneed recipe and it’s looking it soggy bu will persevere so while I’m waiting for the proving I’m all overAmazon ordering measuring cups and spoons picture so far.



6CF182D6-26C4-4D81-88CD-7D969F2C5BA1.jpeg
 

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Ok guys so I finally got the will to bake some bread first problem was all recipes were in cups and spoons so converted it to fliud oz and grams so the outcome is dependent on my maths 😂 so it’s a no kneed recipe and it’s looking it soggy bu will persevere so while I’m waiting for the proving I’m all overAmazon ordering measuring cups and spoons picture so far.



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Great stuff, Annie. I know that you used to make bread so I'm wondering why you don't use one of your earlier recipes?
BTW, I've made a few baking monstrosities using volume measures simply because flour (for instance) may or may not be packed into a cup measure. I've abandoned volume measures for anything other than water, oil, salt, yeast, baking soda, bicarbonate of soda etc etc. ( ingredients that are pretty much incompressible).
I don't do many conversions but hunt out recipes which give most ingredients by weight. It works so much better for someone with my limitations.
Interestingly, my Mum and cooks of her generation rarely measured or weighed much at all, relying on appearance and 'feel'!

Colin 🙂🙂🙂
 

Campervanannie

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Great stuff, Annie. I know that you used to make bread so I'm wondering why you don't use one of your earlier recipes?
BTW, I've made a few baking monstrosities using volume measures simply because flour (for instance) may or may not be packed into a cup measure. I've abandoned volume measures for anything other than water, oil, salt, yeast, baking soda, bicarbonate of soda etc etc. ( ingredients that are pretty much incompressible).
I don't do many conversions but hunt out recipes which give most ingredients by weight. It works so much better for someone with my limitations.
Interestingly, my Mum and cooks of her generation rarely measured or weighed much at all, relying on appearance and 'feel'!

Colin 🙂🙂🙂
My old recipes are in a Bero recipe book you used to get free with bero flour or my Mrs Beetons both of which use solid yeast and need to be kneeded I am current trying out some no kneed recipes that Gerry (silver sprinter) recommended with my weak wrists but you have to prove for much longer but we will see the results tomorrow.
 

2cv

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My old recipes are in a Bero recipe book you used to get free with bero flour or my Mrs Beetons both of which use solid yeast and need to be kneeded I am current trying out some no kneed recipes that Gerry (silver sprinter) recommended with my weak wrists but you have to prove for much longer but we will see the results tomorrow.

I can remember using that in the 1960s.

3EDEF146-7D61-4909-BDC3-653F9541CF11.jpeg
 

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? Overnight thats a long time...

It depends on temperature;

lower temperature = longer time

Many bakers feel that a slower rise gives a 'better' loaf in terms of texture and/or taste.
It's most certainly true that sourdough has a more acidic taste if proved at a lower temperature for a longer time.

Colin 🙂🙂🙂
 
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