The Accidental Smallholder Forum
Food & crafts => Recipes => Topic started by: Wildman on April 27, 2008, 10:00:44 pm
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Hi, has anyone got any good bread recipes I can try. Does anyone use a bread oven?, are they easy to build.
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Funnily enough,I was just looking at building a bread oven/earth oven and found this link (and indeed the whole site) very helpful....
http://www.motherearthnews.com/Real-Food/2002-10-01/Build-Your-Own-Wood-Fired-Earth-Oven.aspx
and I found some great recipes for bread on this site.....
http://www.downsizer.net/
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Thank you for that, I will go take a look
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Great site with the oven information, I think I will have a go at building one THANKS
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Does anyone know the best wood to burn in one of the fire ovens, I think OAK is a good one.
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RE wood: oak is actually slow burning, ideal for keeping an oven or fire going all night, but gorse (dried ) is a traditional peasant fuel for bread ovens. Heats very quickly, gets the temp up. Bread is supposed to be cooked on a falling temperature, so burning gorse then raking out the ashes and slinging in the bread then blocking up the doorway is an old tried and tested way. Not by me, but I have seen it done...good luck
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Thank you so much for that
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What is Gorse??
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It's the green spikey stuff with yellow flowers that smell of coconut on a warm day,stem are quite woody and it's considered a weed.
http://www.shee-eire.com/Herbs,Trees&Fungi/Herbs/Gorse/Photos/gorse-004.jpg ........ Ree
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Hiya again, there's a fellar called Dan Lepard whose got a book out called The Handmade Loaf. Mrs Wolfie bought it for me a few years ago, so now I've become a bit anorak about breadmaking. Lots of useful stuff in there. It eventually makes the shopbought stuff rather unpleasant. ... next anaorakky adventure is beer making.....
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Thank you
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Just ordered that book?
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looking at amazon Dan leopard has produce a couple of books on bread making http://www.amazon.co.uk/s/ref=nb_ss_w_h_/026-3784845-6757244?url=search-alias%3Daps&field-keywords=The+Handmade+Loaf&x=0&y=0
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hey ive got a recipie that i used in resturants and it has never failed me its a g8 one u can trust me cos iam a chef lol
1lb strong flour
1/2oz yeast
1/2oz sugar
1/2oz oil
pinch salt
1/2 pint tepid water ( all ways use a little less as the oils makes up for it )
and the more oil u add the softer the bread in the end
place the water sugar oil and yeast in in disloving the yeast
sive the flour in a bowl add salt
make a pool in the middle of the flour adding the water mix in to it mix till forms a dough
knead the dough 15 mins till silky
lace in bowl and on top of a warm oven or airing cuboard for an hour till it doubbles in size
the knock it bakc removing the air cut and shape in to wat u want rolls or loafs
rolls work best at 60 g each make a good size dinner roll
once shaped egg wash either flour or poppey seeds wat ever takes ya fancey
then allow to prove aain for 20 mins or untill doubbles again then bake for 15 -20 mins @ 220 oc depnding on oven
the cooked test is if u tap one of the rolls and it sounds hollow it has cooked other wise its isnt an needs a bit longer
ther are any questions ask its a great one it was the same recpie teached to gordon ramsey as i trained at the same place as him