Bread Making

Posted by: Stephen Tate on 27 April 2008

Hi forum,

I've just started to make and bake my own bread (4th time ) so far.. I've only used the easy quick yeast and mucked about with the liquids here and there - some milk,no milk,both with honey ect... Although it came out fine. (the kids loved it) i still could do with some help Winker

What i want to be able to do is make the tiger bread you get in the supermarkets these days.

Does anyone have any tips?

I do not use bread machines,as i would prefer to use good old elbow grease Smile

Would appreciate any advice or tips.

Happy listening,
Regards, Steve
Posted on: 01 May 2008 by Simon Douglass
We've been using a Panasonic bread maker for the last 9 years or so. Had to get a new tin for it 3 years ago as the non-stick was wearing out, but apart from that, it has more than paid for itself and makes a pretty good loaf. We use it a lot for dough making as well. If you are using >50/50 wholemeal/ white flour mixes, vitamin C powder is required to help the bread rise. Waitrose Strong Canadian bread flower[white and wholemeal] is the best we have found so far, and worth the extra.
Simon
Posted on: 01 May 2008 by tonym
We've got a Panasonic Breadmaker too Simon. Ours is a bit older - bought it about thirteen years ago & still going strong. It cost about £250 at the time!

quote:
However been having trouble to get the wholemeal mixes to rise using 1.25 cup water/3 cups flour, 1tsp salt, 2 tsp sugar, 1 tbspn butter, 1/2 sachet dried yeast

Any suggestions?


As Simon mentions above, some vitamin C, say 80 Mg per loaf, helps wholemeal loaves to rise properly.
Posted on: 04 May 2008 by Stephen Tate
Hi,

Well... i've found out that the slower you let the dough rise the better. Apparently the loaf keeps longer after it's baked with a slow rise ie.. room temp or the fridge prior to baking.

Also, pe-warming the flour before you sift is another worthy tip as is a warm bowl (plastic not glass).

Anyway, my best loaf to date so far -

650g strong bread flour
1&half tsp of natural brown sugar
half oz of butter
1tsp salt
1tbl pure honey
7g dried yeast
9floz of water with 5 flozs of hot fullfat milk.

Egg/sugar and milk mixed together for glazing.

Prove twice. Then put into pre-heat oven gas mark 8 for thirty minutes in the middle.

As for vitamin c, i remember using this at school, so will get some and try again with the above.

If i was more computer literate, i would post in some pics Winker

warm regards, Steve
Posted on: 04 May 2008 by Bosh
I got some 60mg Vitamin C tablets from Tesco in the vitamins and supplements section. Had to get the "value" ones though as all the others were combined with other vitamins, etc.

Used one crushed up tablet in a wholemeal mix using warm water and it rose much better, but still not as much as white. However it tainted the bread with a slightly foisty/orangey flavour

In one book I consulted it recommended not kneading brown dough just mixing it and leaving it to prove before shaping and second proving.
Not tried this yet as this recipe uses fresh yeast and I have no source for it