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Bread Making
Tue 17-Jan-12
5:54 pm
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danast
Argyll, Scotland

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wave  Looks bloody marvellous, Chris. welldone  Can I put in an order for when you visit?  big_laugh

Old teachers never die, they just lose their class

Tue 17-Jan-12
6:00 pm
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paperman
Saxmundham, Suffolk

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Danuta no problem, I am amazed too, I was not too confident about it and I don't know why but bread often seems to sense your mood when you are making it and it affects the end result so I was not all that convinced but yes it works and thanks Hattie for sharing that link..

I have reached an age where my train of thought often leaves the station without me...

Tue 17-Jan-12
6:16 pm
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Hattie
Bucks/Oxon Border

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wave Well done Chris, 

It looks rather good but what does it taste like...? I am also interested in how well it keeps fresh. I shall have to have a go at one now. I like some of my bread a bit sunburned.......whistle

 

"The beautiful is as useful as the useful...perhaps more so."

from Les Miserables

Tue 17-Jan-12
6:20 pm
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Toffeeapple
North Bucks

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Blimey, you didn't hang around did you?  What does it taste like?

I'll try that again!

Tue 17-Jan-12
6:23 pm
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ep
Bulgaria

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paperman said:

Danuta no problem, I am amazed too, I was not too confident about it and I don't know why but bread often seems to sense your mood 

 

Was that why we had the reference to Viagra....eeekeeek

Who lives long sees much : The diary of my life in Bulgaria

Tue 17-Jan-12
6:41 pm
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paperman
Saxmundham, Suffolk

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The taste is good but not really much different to when I use the same ingrediants in a conventional way, the bread may be a touch heavier but nothing significant and, possibly like you Hattie, I like a crust to be a real crust and this qualifies.

I cannot speak for the keeping qualities for 2 reasons, firstly it only came out of the oven 90 minutes or so ago and also I will slice it and put it in the freezer although next time I am going to do the same and make some rolls.

I am impressed.

This is the first time I have used rye flakes on bread and will do that again but with a bit more confidence next time as there are only a few left on there, the rest having dropped off when I took the loaf out of the (non-stick) loaf tin, I only dusted the loaf with them rather than pounding them in just as the loaf went into the loaf tin.

I have reached an age where my train of thought often leaves the station without me...

Tue 17-Jan-12
7:42 pm
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JoannaS
Latvia

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Hattie said:

I thought I would post this unusual bread recipe , well it's not really the recipe that's odd but the method, as you put the bread into a cold oven. Has anyone tried this ?

http://www.luculliandelights.com/2012/01/revolutio.....erience%29

I've often put the nearly risen loaf into a cold oven on the basis that it will continue to rise, but not used one with so much yeast. I know the Danes use far more yeast than me but I think I prefer to have a slow rise bread rather than a fast rise, especially after reading that many of our problems with diet could stem from eating too much fast rise bread.roll_eyes

Tue 17-Jan-12
7:43 pm
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brightspark
Wilts

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paperman said:

Val, worryingly then maybe our computers are related !!!

 

Did the second link that I put up work OK?

 

Only in that I could see the initial part of the link, but again, unable to scroll down!!

I'll try again, as I had two years of evening classes for yeast cookery, and love making bread - have done for years in fact - so I'm very interested in new finds/recipes.

 

Your photos make that bread look very, very munchable - send a slice over, would you Chris, as I wouldn't mind tasting that with some butter, of course!  i_am_hungry

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Tue 17-Jan-12
8:20 pm
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Sooliz
Somerset

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Joanna, it's interesting what you've said about diet problems possibly stemming from eating fast rise bread.  Whilst I'm fairly sure that gluten does cause some of my dietary problems, I wonder whether the fast rise bread could be an added factor in my case.  I had no stomach problems after eating our homemade sourdough yesterday and Monday, even though we used ordinary strong white bread flour.  However, this evening I've had one slice of of commercial multigrain bread with my soup for supper, and had stomach ache within 20 minutes confused

learning to love veg…..except celery :-O

Tue 17-Jan-12
8:20 pm
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brightspark
Wilts

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Joanna, I think you're right - also with a slower rise, it is often said that the taste is improved too.

Women are like tea bags. . .
you never know how strong they are
until they're in hot water.
- Eleanor Roosevelt -
Tue 17-Jan-12
8:46 pm
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paperman
Saxmundham, Suffolk

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I am not so certain that the addition of a bit of extra yeast would actually do much good/harm whatever. The main problem with 'industrially produced' bread and here too you can oft times include that baked in our local supermarkets as they are really only finishing off bread already par-baked at a central bakery is the whole Chorleywood Process which can probably have attributed to it a whole barrage of health concerns.

I don't think this Cuban system is quite on the scale of what is being done in commercial bakeries.

I have reached an age where my train of thought often leaves the station without me...

Tue 17-Jan-12
9:11 pm
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Sooliz
Somerset

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Reading that article, Chris, makes me all the more determined to continue baking our own (slow rise sourdough) bread from now on!  Thanks for that ok

What on earth are we doing to our bodies, with all these highly processed foods?  Back to basics cooking does take longer, but fortunately I have the time....and it tastes so much better and is so much healthier.

learning to love veg…..except celery :-O

Tue 17-Jan-12
9:35 pm
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Aly
Normandy France

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I so agree, I am really enjoying what I eat now even though it is nothing special. There is a saying I have heard about food being something your grandmother would recognise.
I am also enjoying the sour dough bread, it is very satisfying and filling so I don't eat so much.

Trying to enjoy life as it is

http://www.letertregites.com

Wed 18-Jan-12
7:40 am
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JoannaS
Latvia

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Just so we don't frighten off the newbies not all back to basics food takes longer than pre-prepared food. It takes more prep perhaps but I can rustle up something tasty in 20 mins if necessary. Okay it is usually pasta but it works when there isn't much time and we're hungry. Going to start a new thread before I get sporked whistle

Wed 18-Jan-12
8:02 am
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Sooliz
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I was talking about things like making our own bread, pastry, cakes etc. rather than buying them ready-made.  But you're right, Joanna, some things like pasta can be quick.

learning to love veg…..except celery :-O

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