Campervanannie
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So all you bread makers out there do you use machines or do it all by hand?
Its always better by hand.So all you bread makers out there do you use machines or do it all by hand?
So all you bread makers out there do you use machines or do it all by hand?
Today Susie made a classic white tin loaf. Certainly delicious with egg mayonnaise today and we’ll have it with tuna tomorrow
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Starting to get jealous of susie`s baking. My mouth was watering that much I had to change my top. Looks brilliant. Well done susie.Today Susie made a classic white tin loaf. Certainly delicious with egg mayonnaise today and we’ll have it with tuna tomorrow
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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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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.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.
Yes I still have mine well my mums actually and the newer 1970s version.
? Overnight thats a long time...Well they both havre risen overnight but the brown looks better than the white so we shall see in the second proof then the bake.
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? Overnight thats a long time...