The Accidental Smallholder Forum
Food & crafts => Recipes => Topic started by: dyedinthewool on October 23, 2012, 10:11:23 pm
-
I've baked a loaf of bread and it's eatable...... :excited: :excited:
My first attempt a couple of weeks ago was disastrous OH could have built a block wall with it.... ::)
So I googled more recipes specifically for stand mixers and found this by a 'grumpy guy' who used a Kenwood. I followed his recipe, he was using dried yeast ( I had fresh yeast - I had put it in the freezer in 12.5gr portions mixed in with 30gr of flour) so the yeast was slightly under weight.
While it was nice and soft/white inside and the crust was reasonable soft,( once it had cooled but not cold I wrapped it in a teatowel over night then put it into a plastic bag at breakfast time) -we had it for lunch today - the crust was a little dark for my taste how can I stop it getting so dark. Cooked at 200 degrees (non fan) for 37mins. Put water into a pan on the oven floor also had a clay stone on bottom shelf.
Can I put a bit of foil over the top like I do for a fruit cake for the last 15mins or so.
Any suggestion welcome
-
I would try that. It certainly wouldn't hurt it. Or, if you want a crusty top, put foil over earlier on but take it off for the last half hour.
-
i find it depends on the recipe a bit as well if the dough is too dry if goes very crusty a slightly softer dough will give a softer crust
for a very soft crust make a dough with milk instead of water creates a soft sandwich loaf, yummy!!!
my challenge with baking currently is getting loaves to rise consistently some are great others just won't rise!!!
-
try baking it at a slightly lower temp for slightly longer. I've found for bread that times and temps are only a guide, you have to work out what works best for your oven. If you're nervous of undercooking it then just leave it in for a couple of mins longer than you thought. A loaf is pretty forgiving for a bit of overcooking (not like rolls, as I found out the other day :excited: ).
-
I cook at 220 degs for just about twenty five mins. Ovens do vary so that bit is practice. A good dusting of flour keeps a soft crust.
-
My oven toasts pretty much everything, so I also reduce the temperature by at least 15%, and I use foil for the last 20 minutes. i really must buy an accurate temperature reader - or a new oven!
-
Thanks for the helpful hints :wave:
Photo's of my loaf.....
Think the pics are as attachments... don't know how to put the pics into the body of the post???
I'm having another go with a loaf just incase it was a fluke :-J :-J
Going to try making a slightly wetter mix - it was a bit 'stiff'/dry? Didn't crawl up the hook just went into a lump, though I did scrape it down several times and gave it a total of 5 mins on speed one. It did 'slap' it around. Will try both the foil and a bit more flour on top and see what happens with that.
-
Slightly lower temperature as already suggested. Another tip is to turn the loaf upside down in the oven for the last 15 minutes of so - once the top is hard and brown. Makes it much easier to get out of the tins too.
-
have you thought of cooking for less time 37mins sounds a long time to me --- I cook at 200 for 25mins then check colour and may take it to 30 max.
Have found Paul Hoolywood a good source for tips, used to use warm water to mix now use cold water and get a better loaf -
I use dried yeast fast action
-
I use fresh yeast, cook at 240 for 25 mins and then turn loaf upside down for a further 5 mins. Also use cold water. (but I do warm the milk in sweetened/enriched dough).
-
I'm cold water and 25 mins too...tho 220 :thumbsup: