Homemade bread

[Jimoin]

RETARD - What made you go to Pre-mix? Just convenience or were you not happy with your ratios? Is it any better than your own recipe?

[RETARD]

honestly?
thats not what i used it just looked nice behind the bread
I bought it from the shop yesterday though and do intend to give it a go. It says machine pre-mix on the package - but just trying different things
I mixed my own flour(750ml), salt(1tsp), dry yeast(2tsp),sugar(2tlb) water(approx 350ml) & oil(2tlb)

The most important thing i have found in making bread is that it doesnt need to be kneeded to death - i spend maybe 1-2 mins tops let it proof for 1 -1 1/2 hour, knock it back for 30 seconds or so, let it proof a 2nd time for an hour before cooking at 190C for 15 mins then 175C for another 25mins.
The method of just incorporating the mixture with out working it too much works well for me and ends up in a much lighter fluffier loaf.

Originally Posted by Jimoin

RETARD - What made you go to Pre-mix? Just convenience or were you not happy with your ratios? Is it any better than your own recipe?

[RETARD]

was up early the other day.
Got this bread thing going nicely.

[below5]

oh my god i want!

[scon]

Doesn't look particularly healthy but by god I'd destroy one of those.

[RETARD]

oh yes infact you must look quickly ... just staring at the bread can make you gain weight.
Not sure if its the wads of butter, cheese or bacon that does it though?

[RETARD]

Whipped up some flat bread and threw some delicious stuff on it

Smoked Salmon Flat Bread

• Chapatti
• Labna
• Tasmanian Smoked Salmon
• Flat leaf/Italian Parsley
• For extra flavour i added some horse radish for kick
• Very thinly sliced red onion for crunch
• Rosemary flowers to look pretty
• A BIG squeeze of lemon to cut through the richness of the creamy salmon
• A drizzle of olive oil
• And a partridge in a pair tree

HINT: If you didnt want to hang the yoghurt you could use philly cream cheese

[ricee007]

and how would one makke such flat bread?

[RETARD]

The flat bread is super easy
Have a peek at my Chicken Tikka Marsala thread i have a step by step process in there i think.
Essentially just

Plain Flour
Salt
Olive Oil
Warm Water

Mix to a dough
Rest for 10 mins
Roll out and cook

No yeast required / about 5 mins to mix and 5 to cook on a medium to hot pan.

Originally Posted by ricee007

and how would one makke such flat bread?

[Aiken]

The idea shamelessly taken from an above post
Click to view full size!.

That was a rather nice feed.

For the last week and a bit I have been using a starter seeded with dry bakers yeast. So far finding it is doing what I want only using what sugars it can get from the flour. The starter only gets flour and water to replace what I take from it. I had attempted a sour dough starter awhile back and did not get something I was happy with. What I am wondering is if a starter seeded with bakers yeast is worth it in the long term or better to try starting another sour dough starter with whatever wild yeast may be lurking here?

At the moment happy enough with a simple recipie with the occasional experiment. Depending on mood either lots of kneading and warm place for relatively quick rise time or not much kneading and long ferment time. Longest I have done so far was 11 hours from start to finish and was quite happy with that loaf.

240g water
450g flour - started weighing flour when I found depending how silly I was 1 cup of flour could weight between 131 (sifted) and 204g (packed)
salt
10g olive oil

Halve everything when I make a pizza base. We have bought 1 loaf since late last year. Even less pizza bases. For the last few weeks have stopped adding sugar to both.

[ph3var]

Originally Posted by RETARD

oh yes infact you must look quickly ... just staring at the bread can make you gain weight.
Not sure if its the wads of butter, cheese or bacon that does it though?

Its the flour that does it.

[RETARD]

Its been the longest time since i made a roll.
There was no way i could wait more than 20 mins for it to cool, before dousing it in mayo, tuna, finely chopped onion, flat leaf parsley & a crack of black pepper. It was amazing!
Totally hit the spot.

[ricee007]

Originally Posted by RETARD

Its been the longest time since i made a roll.
There was no way i could wait more than 20 mins for it to cool, before dousing it in mayo, tuna, finely chopped onion, flat leaf parsley & a crack of black pepper. It was amazing!
Totally hit the spot.

image

You should move down south and make me bread at my every beck and call.

[RETARD]

rice007, what does this Salary pay?

everything is negotiable

[arytel]

Bugger it.
Next SA meet in Retards back yard.
We'll bring the wine and beer, and broox can bring his cup-o-grout.