Breadmaking at home

I made some bread today, first time in a very long time (as in, the last time, I was in infant's school!!!), and it turned out pretty good... :)

Makes a mean bacon sandwich too... :D
 

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Machine, or grubby mitts alone?
 
Tivù said:
Machine, or grubby mitts alone?
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Hand made, haven't got a breadmaker yet... :D

It's good exercise though, 10 minutes of kneading by hand gives a you a good workout, especially followed with emptying & loading the dishwasher, doing some vacuuming and then washing up some stuff in the sink... :D

(gawd!!! That makes me sound like a bleedin' housewife!!! :-rofl2 )
 
I know the feeling ............... Sheer drudgery while SWMBO goes out to earn a crust (That's a Bread related quip)!

I used to do it by hand (Haven't heard from Sonnetpete recently) and found it very useful for deep-cleaning worksurfaces, tables and mitts. Added flavour, too.
 
Tivù said:
and found it very useful for deep-cleaning worksurfaces, tables and mitts. Added flavour, too.
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Yuck!!! :eek:

I made sure to clean the glass thing I was using thoroughly before starting, didn't fancy bits of Special Byriani and chicken wing juice in my bread... :-rofl2
 
Tivù said:
I used to do it by hand (Haven't heard from Sonnetpete recently) and found it very useful for deep-cleaning worksurfaces, tables and mitts. Added flavour, too.
Click to expand...

Makes one wonder why people resort to vacuum cleaners when dough can lift most of the stuff out of the carpet.
 
IMG_0237.webp

The sourdough finally came out right - result
 
Looks great! Can you Fax me a chunk?
 
Can't be bothered with bread. My dough goes into pizzas.
 
Huevos said:
Can't be bothered with bread. My dough goes into pizzas.
Click to expand...

But what do you put your bacon into??? :eek:
 
That'd be a Calzone.
 
We tried spelt flour last night (an ancient grain - I tried spelt beer in Amsterdam 7 or 8 years ago and it was lovely)

The spelt bread is delicious - very nice indeed. I was a bit dubious when it came out brown as Im not a fan of brown bread but this will become one of our regulars
 
Bung up a brief recipe, please Ross.

I can then compare it with the suggestion in our own destruction manual and give it a go soon.

I've been trying various Grain blends recently and find yer actual Hovis best by far - but the Allinsons with Bits varieties do make a nice change.

I brought half a kilo of Spelt back from Puglia a couple of years ago (Husks, not Flour) and we really like it pre-cooked (You've got to boil it like bu**ery!!) then added in small quantities to other grain like Cous-Cous or Bulgar Wheat: Some is then had hot with eg Goulash and the rest retained for a lunchtime Salad the following day. A sort of Taboulleh, if you will.
 
It was a bit of a mix as we used what we had:

420g spelt flour
80g strong white flour
310mls water
1tablespoon veg oil
1 tablespoon lemon juice (we ignored this as we had run out so Carol added a bit more water to get the liquid levels right)
4 teaspoons milk powder
2 teaspoons salt
1 tablespoon sugar
a good shake of sesame seeds
a good shake of sunflower seeds
a good shake of pumpkin seeds
yeast

then use a wholemeal programme on the breadmaker
 
Our Tesco seems to have stopped doing our usual Allinsons white with seeds flour so we picked up the spelt instead for a change.
 
I've a packet of that ready to try!

Shall I fax you some?
 
Still using our Breadmaker three or four times a week.

Haven't experimented for a while, and have settled upon using cheap strong white flour alone, or mixed in a rough four-to-one ratio with Allinsons Seed and Grain, Country Grain or Wholemeal Seed and Grain.

All very nice.
 
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