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Hi Ya, I have taken up the hobby of baking my own bread. One of the recipes I have used told me use an egg, why? also the soft white rolls I was baking weren't soft they were in between, did I bake to long or hot? They also seemed a bit dry to me, same thing as before I wonder? What difference would it make to add more water? I am sure that there are some very clever and knowledgeable people out there who may help me throw some light on these questions as a search of the web left me in limbo as I could not find a legible straight forward answer. Any advice and help would most gratefully appreciated please. I have a bread making machine and followed it's recipes and the loaves baked from scratch turned out well. There always room for improvement and I will try any suggestions I receive. Thanks.
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adding eggs enriches dough, many continental breads use eggs, most commonly brioche -
Agree with SelkirkAlex about the use of eggs in dough. Bit hard to make any comments about the bread rolls without knowing more about the recipe and how long and at what temperature you baked them. Plus, even the dryness of your flour can potentially make a difference.Comment
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Baking very hot and fast tends to give the best results, but there are lots of factors that play a part.
The Fresh Loaf forums are a great source of information and advice. You could post a crumb-shot (yes, that's really what they call it
) and the people there will probably be able to tell you exactly what you could change to improve it.
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Hi ya, Thanks for your reply's. I have a Panasonic SD-2500 bread machine. The recipe tells me to strong white flour, yeast, salt, sugar, 250ml water or 125 each of water and milk, and 1 medium egg. Add ingredients in order and allow the machine to process the dough. When done roll the dough into 8 balls and allow to prove for approx. 20mins.Bake in pre heated oven at 220c for 15 mins until golden brown. I wonder now is my oven was to hot as it is fan assisted. I floured the rolls before cooking. Should I drop the egg and use milk? perhaps an experiment is needed. The rolls tasted alright but where dry. I had a quick look at the fresh bread web site SC and have added it to my favourites. I will peruse it more when I get chance. My bread comes out fine so maybe my oven hunch is the thing. I will try again but any ideas are welcome. Thank you.Comment
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Using the milk and egg should give you a softer crumb than all water. I'd keep the heat up and check if they are done a little earlier. If you cover them with a tea towel after you lift them out and until they have cooled, then that will help to keep them soft too.
The forum I linked is for bread geeks, but there's good information there for people getting started too.Comment
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I don't know a lot about breadmaking as it's my OH who bakes ours...but I am aware that putting a bowl of water in the oven at the same time as you are baking the rolls can help steam them, giving a softer crust to the rolls .
Might be worth a try?"Nicos, Queen of Gooooogle" and... GYO's own Miss Marple
Location....Normandy FranceComment
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It is a science that takes time to learn.
I'm using a bread maker with mixed results.
I make 50:50 bread... White with Mixed Grain /Wholemeal / Rye / etc.
The flour tends to get dryer working from left to right, so have had very odd shaped bread that has not risen properly.
Keep at it
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Hi Ya, Thanks for the tips, I have heard of steam in the oven to help so may try it, thanks for reminding me. Never heard of the tea towel one, perhaps that keeps some moisture in like the steaming, will give both a try. Keep going 4shoes as it will come right, it's all good fun. Trouble is clever clogs like Paul Hollywood makes it look so easy. I have a couple of books of his as well as a few more as I am a bit of a book freak. If you mix your flour in your scales more may help with the finish product. Place your machine in a different position on the side as that could help as the cold air from a door or such could upset the bake. When I make 50/50 I always sprinkle the flour individually evenly as possible in the tray and I always mix as per recipe in order etc. Good luck and let us know how you geton. I will try these suggestions and report back. Thanks all.Comment
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Only used a machine. Oven might be too hot if you are using fan as lot of other recipes recommend dropping temperature by 20 deg C when using fan. Also thermostat may not be accurate. We are going to get a thermometer as various things seem undercooked.Originally posted by lottieguy View Post
This is an interesting article https://h2g2.com/edited_entry/A1325260Riddlesdown (S Croydon)Comment
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I use steam in the oven to give a crisper crunchier crust, never used it to make the crust soft.....?
It's the addition of fat that will keep the crust soft, which is the reason for the egg and milk. Try adding 2 tablespoons of oil or butter to the mix, and after the proving, brush with melted butter before putting in the oven. yes, and reduce the temperature somewhat. I don't have a fan oven and when I'm making softer bread I do it at Gas Mark 6 (200C).Location - Leicestershire - Chisit-land
Endless wonder.Comment
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Hi Ya, Will give it ago thanks mothhawk, I will drop the oven temp to 180 as well. I take it you add the oil or butter/marg as extra's to the recipe. Will have a go this week end. cheers allComment
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Yes, and if you use oil ( I use olive oil) maybe reduce the other liquid by about 20 ml or so. It's a trial and error thing, because different brands of flour seem to take up or require different amounts of liquid - it's surprising the difference just a few millilitres can make.Originally posted by lottieguy View Post
And when you shape your rolls, try not flouring the board. If you find the dough sticks to the board, then on the clean board put about a teaspoon of oil and smear it around with your fingers, before kneading or shaping the dough.
Location - Leicestershire - Chisit-land
Endless wonder.Comment
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I love baking bread, this is an easter bread I did for our village show last yearComment
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