The Bread Thread
Discussion
devnull said:
Neff oven in the background?
I bake a lot of bread and switched from a pathetic hotpoint oven to a neff and it has made a world of difference in bread baking.
Yep, full and partial steam that I use for the baking. There's another (non steam) oven on the right that I use for proofing as I can't get on with steam proofing for some reason. The benefit of using the steam menu for baking is that it runs from cold so gives that extra bit of proofing time which gives some "spring back" for the dough.I bake a lot of bread and switched from a pathetic hotpoint oven to a neff and it has made a world of difference in bread baking.
I can proof twice and bake a couple of loaves in under 2 hours but quite often I'll do the first proof in the fridge which gives me enough time to go to the pub before the second proof and baking
Interesting programme on BBC4 last Monday recreating rural Victorian bakers where they had to do their bread pretty much from scratch including using brewer's yeast which had to be separated from the beer remains! Despite misgiving about the outcome the result was adjudged pretty tasty.
Moving to an urban Victorian bakery next Monday apparently (8pm)
Moving to an urban Victorian bakery next Monday apparently (8pm)
This was the original breadmaking thread
https://www.pistonheads.com/gassing/topic.asp?h=0&...
Some good advice in it, though sadly the OP passed on in 2015.
No photos at the moment but we've been recently trying to make decent oven bottom cakes, and also trying to improve the spiced fruit teacakes recipe.
https://www.pistonheads.com/gassing/topic.asp?h=0&...
Some good advice in it, though sadly the OP passed on in 2015.
No photos at the moment but we've been recently trying to make decent oven bottom cakes, and also trying to improve the spiced fruit teacakes recipe.
FiF said:
This was the original breadmaking thread
https://www.pistonheads.com/gassing/topic.asp?h=0&...
Some good advice in it, though sadly the OP passed on in 2015.
No photos at the moment but we've been recently trying to make decent oven bottom cakes, and also trying to improve the spiced fruit teacakes recipe.
Thanks FiF a mine of info from what seems like a great PHer. I've jumped into Sourdough Bread as a half hearted experiment but those posts have prompted me to take extra care of my starter.https://www.pistonheads.com/gassing/topic.asp?h=0&...
Some good advice in it, though sadly the OP passed on in 2015.
No photos at the moment but we've been recently trying to make decent oven bottom cakes, and also trying to improve the spiced fruit teacakes recipe.
Just gave mine it's second feed.
Partly on the recommendation of Dickymint in the fitted kitchen thread, we bought the same Neff variosteam oven as he has (just installed it today)
Here is the first attempt at bread in it. It's a standard white Sourdough, made with a starter we've been using for the past 11 years. This loaf was actually made by my son, who is also 11 (a few months younger than the starter!). He's a willing and able apprentice
We'll need to rethink the temperatures etc in the new oven: it seems to be more efficient than our old asko...
Here is the first attempt at bread in it. It's a standard white Sourdough, made with a starter we've been using for the past 11 years. This loaf was actually made by my son, who is also 11 (a few months younger than the starter!). He's a willing and able apprentice
We'll need to rethink the temperatures etc in the new oven: it seems to be more efficient than our old asko...
uncinqsix said:
Partly on the recommendation of Dickymint in the fitted kitchen thread, we bought the same Neff variosteam oven as he has (just installed it today)
Here is the first attempt at bread in it. It's a standard white Sourdough, made with a starter we've been using for the past 11 years. This loaf was actually made by my son, who is also 11 (a few months younger than the starter!). He's a willing and able apprentice
We'll need to rethink the temperatures etc in the new oven: it seems to be more efficient than our old asko...
Here is the first attempt at bread in it. It's a standard white Sourdough, made with a starter we've been using for the past 11 years. This loaf was actually made by my son, who is also 11 (a few months younger than the starter!). He's a willing and able apprentice
We'll need to rethink the temperatures etc in the new oven: it seems to be more efficient than our old asko...
well done to Junior Did you not use the bread menu option? As long as you adjust it for size (that loaf looks about 0.5Kg) it should sort it all out.
Will be picking your brains for Sourdough bread as it's all new to me
For example i've just decanted some of my three times fed starter and it looks very thick to me so i've given it another feed and added enough water to thin it down to thick double cream consistency - in an attempt to speed up the fermentation it's now in the oven on the proofing cycl at 35 CThe main batch will be fed once more then put in the fridge for a week with my fingers crossed!!
I might try the bread menu next time. Sourdough tends to need a slightly higher temperature than normal yeasted breads, and I'm not quite sure if the bread program is set up for that. In the old oven I used 240 degrees for 18 minutes, then dropped the temp to 210 for another 16 minutes. The high initial heat provides a good oven spring and helps form a good crust.
If you're making sourdough, you need a copy of The Handmade Loaf by Dan Lepard. Great book!
ETA. Starter should have a reasonably thick consistency. Ours is in the ratio 100g flour to 80g water.
If you're making sourdough, you need a copy of The Handmade Loaf by Dan Lepard. Great book!
ETA. Starter should have a reasonably thick consistency. Ours is in the ratio 100g flour to 80g water.
Edited by uncinqsix on Saturday 25th May 11:14
Here’s my first attempt at a sourdough. Getting much better at it!!
Use a mix of strong white (600g) spelt (100g) and rye (50g) to 500ml of water and the starter.
Starter is a 50/50 mix of plain flour and water. Always let it warm up after being in the fridge before feeding and use tepid water.
Generally feed on thurs and fri morning - make the starter mix on a Friday night and make it on sat morning. For feeding and maintaining the starter have found plain cheap white to be best (Aldi really good)
Condi said:
I've tried 2 loaves so far..... the first was a total disaster, the second slightly better but not great.
My dough seems very sticky, and doesnt seem nice and smooth once kneaded like in the videos. Any suggestions? Too much water (even though thats what the recipe says)?
There can be variation between flours - some need slightly more or less water than others. Try reducing the amount of water a little bit (or adding just enough additional flour until you get the right texture. Another thing you could try is doing 3-4 short kneads with 10-15 minute breaks in between rather than one long knead - gives a chance for the gluten to develop better. My dough seems very sticky, and doesnt seem nice and smooth once kneaded like in the videos. Any suggestions? Too much water (even though thats what the recipe says)?
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