water rat Posted March 27, 2010 Author Share Posted March 27, 2010 The Manservant will do some experimenting and let you know. Link to comment Share on other sites More sharing options...
Gluestick Posted March 27, 2010 Share Posted March 27, 2010 As you might all have gathered, I'm a bit of a nut when it comes to bread! [:D]Even planning to build a small wood-fired bread oven in France. The purists maintain the type of wood burnt, imparts distinct flavour.There is a wealth of interesting stuff about the subject on YouTube: do look at the guy "Scuffling" the big wood-fired bread oven: and the guys loading up the oven with loaves; and the sheer size of their "Peel". (The long wooden spatula thingy).Also look at the baker forming high-hydration dough into loaves: that's how baguettes and much italian bread is made: and believe me it is not easy as it sticks to your fingers and hands and can become a rather nasty mess! The secret is in the way he keeps folding the dough back into itself like a Swiss Roll: and it is this that creates the essential baguette consistency.http://www.youtube.com/watch?v=VoqgCl0bUnc&feature=related Link to comment Share on other sites More sharing options...
Patf Posted March 27, 2010 Share Posted March 27, 2010 I have frozen dough which has had its first rise then " knocked down". When you want to use it , it takes a long time to thaw out and get to the point of rising again, several hours.It does work, but the resulting loaves never have quite the same spring as a freshly made loaf. Link to comment Share on other sites More sharing options...
mint Posted March 27, 2010 Share Posted March 27, 2010 Pat, I'm still waiting for YOUR instructions.....[:D] Link to comment Share on other sites More sharing options...
Gluestick Posted March 27, 2010 Share Posted March 27, 2010 [quote user="Patf"]I have frozen dough which has had its first rise then " knocked down". When you want to use it , it takes a long time to thaw out and get to the point of rising again, several hours.It does work, but the resulting loaves never have quite the same spring as a freshly made loaf.[/quote]That's what I suspected, Patf. I believe it is mainly because the chemical reaction between the yeast and sugar enzymes has been halted: at the wrong point.Same happens when I have kept back a small quantity of dough in the fridge for two days or so for Pizzas, e.g.Overnight is fine: at circa 4 Deg.C the dough keeps rising, albeit slowly: that said, I've had high hydration dough keep rising, burst out of the clingfilm wrapping, and ooze all over fridge shelves making quite a mess! Link to comment Share on other sites More sharing options...
Patf Posted April 8, 2010 Share Posted April 8, 2010 [quote user="sweet 17"]Pat, I'm still waiting for YOUR instructions.....[:D][/quote]Here at last:For a "brown" loaf I usually use Carrefour's Farines pour pain multi cereales et graines. Sometimes Hovis or other UK flour. But they come in larger bags so quantities would be different.Dried yeast: Vahine's levure de boulangerie Trad.flour - 1 kiloyeast: 3 pktssalt: 1 level tbspsugar: 3 level tbsp (or less)oil: 4 fl. oz.treacle : 1 tbsp warmwater: 1 pint approx..Mix flour salt and sugar in a large bowl. Yeast plus a teasp of sugar and half the warm water in another bowl. Make a dip in the flour and pour in the yeast mixture and leave to bubble up. Meanwhile dissolve the treacle in a little boiling water and make up to the other half pint with cold.When the yeast is risen add the oil and the treacle/water a little at a time until you have a firm dough. You might need more or less fluid.I use a wooden spoon to mix.Turn out onto worktop and knead for a few minutes, then cover with a cloth and leave to rise in a warm, draught free place until doubled. Then knead again briefly, divide into 3 shapes (2lb loaf tins or round or oblong loaves, buns etc) and leave again to rise.Bake in a preheated hot oven, gas 7to8, about 20 to30 minutes.For white bread I use Carrefour's farines boulangères pour pain au lait ou brioché. This does include dried eggs, but sometimes I add a couple of eggs to the dough, mixed in with the oil. And you can use part milk in the liquid. Otherwise same recipe as the brown, without the treacle. Link to comment Share on other sites More sharing options...
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