Bread

[PaulR]

On and off over the years I've made bread. It's never been particularly good and only ever OK at the best of times. Usually the dough would start sinking as soon as I put it in the oven.

Until last weekend. I followed yet another recipe almost to the letter. This time I did the kneading by hand, I've usually used a machine before. I was surpised by how little kneading was, err, needed and the mix was drier than I had made before. I was absolutely gobsmacked that it came out perfect. No excuses necessary. Wonderful in fact.

Yesterday I was somewhat apprehensive that time had come to make another one but, if anything, this was even better!.

I hope it's not too soon to say I've cracked it. I think I'll try some short baguettes next.

 

[Lazarus]

I have good success with normal loaves, but would love to do Baguetttes.

Please post up your final recipe once you've perfected it!

Crusty Rolls are tricky too: I don't like them so crusty that they render the roof of your mouth unusable for three days.

 

[PaulR]

I've always been a fan of dusting with flour to give a soft loaf although that wouldn't be right for baguettes.

We bought a special former for cooking baguettes - it looks a bit like a sectionof corrugated roofing with small holes perforated to allow the heat through. Mind you, the dough I've been producing should stay in shape without the former.

 

[pgh13]

We try not to eat too much bread so usually just bake one loaf per week. I use a food processor to do most of the kneading and bake on a perforated tray - same idea as your Baguette former. I've recently been using spelt flour which is an ancient strain now becoming more popular because of it's health benefit claims. I use 300g spelt flour 200g stoneground wholemeal 1/2 tsp dried yeast, 1 tsp salt (ish), a bit of sugar to get the yeast going, a drizzle of olive oil and water - don't really measure it; just add it until the mox is soft and sticky.

Mix the yeast and sugar in a little warm water and within 10 minutes it should be frothing. Put the flour in the processor and add salt. Switch on and add the drizzle of oil and then the yeast mix, then add the water slowly until it all comes together. Then tip it out and give it a minute or so of kneading. It's pretty sticky at this stage so it helps to oil hands and surface slightly. The out it into a slightly oiled bowl and cover with cling film to rise - at least 1 hour but 2 or 3 won't hurt.

Then knead it into shape and put a couple of slashes across the top and cover with oiled cling film (on the tray) for about 40 minutes before baking. It should rise a little again before it goes in the oven.

Then bake for 40 minutes - I usually start it at 210 deg for the first 15 min before turning down to 180 for the remainder

 

[Channel Hopper]

I followed yet another recipe almost to the letter. This time I did the kneading by hand, I've usually used a machine before. I was surpised by how little kneading was, err, needed and the mix was drier than I had made before. I was absolutely gobsmacked that it came out perfect.

Could be the extra yeast on the hands/under the nails.