Grow Your Own Magazine

Navbar button growfruitandveg.co.uk Logo
Forum Navigation

+ Reply to Thread
Page 1 of 4 123 ... LastLast
Results 1 to 8 of 30
Like Tree24Likes

Thread: How do you make bread like you buy.

  1. #1
    Jimmy's Avatar
    Jimmy is offline Cropper
    Join Date
    Jun 2007
    Location
    Preston Lancs
    Posts
    1,546

    Default How do you make bread like you buy.

    Anyone know?

    I have tried over a period of 40 years following various recipes and advice.

    Strong flour, real yeast, full moon etc.
    But it always turns out as the kids used to call it "Bullet Bread".

    I saw a reference to it recently at ..

    https://wiki.lspace.org/mediawiki/Battle_Bread

    Any ideas
    Thanks
    Jimmy.
    Can the Man likes this.
    Expect the worst in life and you will probably have under estimated!

  2. #2
    Bill Door is offline Sprouter
    Join Date
    Jul 2015
    Posts
    249

    Default

    Nothing wrong with battle bread, it just depends on who you eat it with (enemy or friend).

    Ok flour can be a bit temperamental in that the moisture in the air can affect it.

    Do you use a bread maker? If so you might need to add a spot more liquid, either water or milk or oil (no, not car oil).

    If you are mixing and kneading by hand then it is possible that you are working it too much and drying it out. Just before the second rise (and then the cooking) the mix must be firm enough the support itself in a "dome" shape but also be soft enough the be pressed in lightly with a finger. The mix should "bounce" back after you take your finger away.

    I have sometimes "started" the yeast before mixing it with the flour. Put the yeast into a very clean glass add a teaspoon of sugar and then tepid water (about the same amount you use for the bread. Keep it in a warm spot and when a "sludge" rises to the top of the liquid pour it all into the bread flour.

    You could also try a slightly hotter oven for a slightly shorter period of time

    But then you have probably tried all of this and this wont help.

    All I can say is keep trying and make a small change until it gets there.

    Best of luck

    Bill
    Can the Man likes this.

  3. #3
    mrsbusy is offline Sprouter
    Join Date
    Mar 2016
    Location
    South Oxfordshire
    Posts
    178

    Default

    Hi - are you trying to replicate the sort of sliced in a plastic bag type bread? You will need flour improvers, preservatives, and a steam oven to achieve that.
    Home made bread has a short shelf life - it has no nasty additives.
    I get quite good - i.e. acceptable to the people who eat it - results but the dough is not kneaded because it is a very wet mix. So what I do - which I am not saying is the best way - just how I do it - 8oz/250gr white bread flour + 8oz/250gr wholemeal warmed for 30 sec in microwave on high. 1 teaspoon dried yeast added to half pint warm water + 1/4 pint milk. 1 teaspoon or less salt - I make salt free bread for my hens - mix all together and stir with a large spoon. Leave to prove overnight or all day - warm place works best - should rise up nicely. Then I get my electric hand mixer with the 2 dough hooks and give it a bit of a beating or if you have a strong wrist use a spoon. Tip into a 2 lb loaf tin and leave to prove again. I usually put the tins into a cold oven if the dough is not at the top of the tins about 200c. I cook for 30 - 40 mins - if there is a gap between the bread and the tin it is done. Leave in tin until cooled a bit and turn out. As I said the mix is too wet to touch with hands but the loaf is moist and stays fresh for 2-3 days - but we eat 1 loaf a day so does not usually go stale. I freeze the spare loaves - often slicing them up first if I think we won't eat much bread i.e. if mrbusy is away. The hens only eat 1 slice per day - it is just their bedtime treat - they meant to eat corn but they won't touch it. I enhance their bread with ground sunflower seeds - spoilt hens or what!! But we eat it too - I prefer a bit of salt tho.
    Can the Man likes this.

  4. #4
    Bren In Pots's Avatar
    Bren In Pots is online now Bad Hair Day
    Join Date
    Mar 2007
    Location
    In the Shires
    Posts
    21,850
    Blog Entries
    19

    Default

    Jimmy I've been using this recipe for 40 year and it rarely fails

    3lb flour,
    1oz yeast
    1oz lard
    nearly 1 table spoon salt
    30 fluid oz warm water

    Give it 3 mins in the Kenwood then put it somewhere to prove for a hour-ish then its back in the Kenwood for 2 more mins.
    Shape into either 26, 3oz rolls or 5 loaves (I've got some old Hovis bread tins) and leave for a second proving of about 30 mins.

    Then bake in the oven at around 220c until the bread sounds hollow when tapped. flip onto a wire rack to cool.

    Have you tried Sourdough its much more forgiving than other breads. heres the link to the vines thread.

    http://www.growfruitandveg.co.uk/gra...ead_62813.html

    My starters doing fine its been fed today and I'll be baking my loaf tomorrow.
    Can the Man likes this.

  5. #5
    Mr Bones's Avatar
    Mr Bones is offline Early Fruiter
    Join Date
    Jun 2012
    Location
    Nottingham
    Posts
    2,445

    Default

    For a white loaf I use
    500gm (Lidl) bread flour
    300gm water
    1.5 tsp fast action dried yeast
    1 tsp salt

    It comes out tasting like bread did when I was a kid (not that pappy, Chorley Wood stuff)
    scarey55 and Can the Man like this.

  6. #6
    Thelma Sanders is offline Gardening Guru
    Join Date
    Feb 2011
    Location
    Willesborough, Kent
    Posts
    9,277

    Default

    I got the hang of it after watching this



    Notice that you don't use a lot of flour on the worktop for kneading, and you may have to add more water.

    To make 1 loaf

    1 cup + 2 tbsp (9 oz) warm water (keep extra on hand)
    2 tsp instant yeast
    2 tbsp honey (or any sweetener) ( I use a dessertspoon of sugar)
    3 cups (17 oz) all-purpose flour (+more for dusting work surface)(I use bread flour)
    1 tsp salt
    cup dry milk powder
    2 tbsp unsalted butter, room temperature
    non-stick cooking spray
    Can the Man likes this.

  7. #7
    scarey55's Avatar
    scarey55 is offline Mature Fruiter
    Join Date
    Jul 2007
    Location
    Stainforth, Doncaster
    Posts
    7,587

    Default

    Quote Originally Posted by Mr Bones View Post
    For a white loaf I use
    500gm (Lidl) bread flour
    300gm water
    1.5 tsp fast action dried yeast
    1 tsp salt

    It comes out tasting like bread did when I was a kid (not that pappy, Chorley Wood stuff)
    I use this recipe too and it always comes out perfectly. Here in France, we have multi cereal flour that is really nice, I'm sure you will be able to get something similar where you are. I have a machine and find that the ingredients have to be exact.
    Mr Bones and Can the Man like this.
    A garden is a lovesome thing, God wot! (Thomas Edward Brown)


  8. #8
    DannyK is offline Cropper
    Join Date
    Feb 2015
    Location
    Riddlesdown (S of Croydon)
    Posts
    1,080

    Default

    I use the recipe that came with my Kenwood bread maker. It includes eggs, which I see none of the other recipes posted do. It is better than supermarket bread.

    In no way am I a cook, but I might try experimenting.

    I can recommend using a machine for those not into baking. It only takes 5-10mins to assemble the ingredients and switch it on.

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts