Bread ****

[Ducatiboy stu]

I am a Rye bread fan, love its dense texture and flavour

I use the bread mix's from these guys.Have always had great succes with their flours's An independent mil, family owned. They did a story on ABC Landline about them last year. Was very interesting

http://www.laucke.com.au/Catalog/breadmixes

 

[Dave70]

I am a Rye bread fan, love its dense texture and flavour

I use the bread mix's from these guys.Have always had great succes with their flours's An independent mil, family owned. They did a story on ABC Landline about them last year. Was very interesting

http://www.laucke.com.au/Catalog/breadmixes

They look like the shot, available at Wollies to. I'm thinking I'll be better off with professionally prepared product and adding my seedy and grainy bits a little at a time and see how it goes.

So. Do you re-hydrate the yeast first or just throw it straight in the mix?

 

[wide eyed and legless]

You don't have to re-hydrate the yeast in those kits, be careful with any additions (salt) some of the premixes have the salt in them.

 

[Dave70]

No salt additions, just stuff like linseed, pepitas, oats and so on. I like my bread a meal in itself.


Which according to my dear old departed nan, it was. Once fried in beef dripping anyway..

 

[Ducatiboy stu]

You don't have to re-hydrate the yeast in those kits,

Try saying that on a brewers forum......

 

[Ducatiboy stu]

Might try their Turkish bread recipe. My kids are particularly fond of turkish bread

http://www.laucke.com.au/trade-baker-recipes

Turkish Bread


The following is a basic recipe & make up instructions, please note the dough will need to be very slack and will be difficult to handle.



Ingredients
• Bakers Flour 500g
• Salt 10g
• Improver 4g
• Oil 5g
• Dried yeast 10g
Method
This is mixed into a very slack dough using approx 300ml of warm milk & the rest warm water to at least 700ml.
This must be mixed very well to develop the dough.......a lot more than you would think considering how slack the dough is.
This is then tipped/poured into a container to rest for approx. 45mins. It should just collapse when firmly pushed with a finger.
Using very wet hands, the dough is divided into pieces, roll or loaf size, & then dropped onto a bed of semolina to rest again.
After another 20- 30mins, the dough pieces are carefully lifted using both sets of fingers and placed onto trays.
Whilst doing this, the pieces should be slightly stretched to give an oval/oblong shape.
Once on the tray the dough is washed with a mixture of yoghurt & water, and then sprinkled with sesame seeds (black ones too)
Then bake in a hot oven( 250c).
Once cooled, the excess sharps can be brushed off.

 

[drsmurto]

Our family are all agreed that we like the Rye the best, I am not to keen on the sugar content and I have noticed that additives do impede the rise of the loaf, also wholemeal bought in a supermarket may not really be wholemeal.
I will try the vinegar in the Rye bread, the recipes I have tried have had to much sugar. I think that is why the kids like the Rye, it is the sugar content.

Not sure why you would add sugar to bread other than if you were trying to recreate what passes for bread in a supermarket.

I love rye bread as well but not a fan of the breadmixes which contain a range of additives that aren't necessary. You can buy flour by itself, including rye flour. Much like brewing, I love having complete control over the process, i add only what i want to add.

My standard sandwich loaf, made in a breadmachine, is a rye/wholemeal/white flour blend. Using the longest program on the machine to allow it more time to prove and then bake for longer to get a good crust. Flour, salt, water, yeast and sometimes when the mood takes me, olive oil. The result is a good loaf that I cut thick for awesome sandwiches and great for toast too. Family enjoy it, haven't bought bread in years.

I use Allied Mills flours in 25kg bags.

I went through a phase of only baking bread in the oven, either on a stone or in a bread tin but since the first kid arrived 5 years ago, I've spent more time understanding what is possible with a breadmachine, including real sourdough.

My 5 c.

 

[wobbly]

I've spent more time understanding what is possible with a breadmachine, including real sourdough.

My 5 c.

Dr Smurto

Could you please post some more information on how you have made "real Sour Dough" bread in a bread machine ie machine type, settings, setting for kneading, rest times and bake times temperature setting would be great

We/I make our own bread in a Panasonic Bread Machine using our own mixture of white spelt flour, wholemeal spelt flour, Milk powder, salt, dash of oliver oil, dry yeast and rehydrated Chia seed

In the past I tried making/baking natural fermented bread (with a Rye Flour starter) but could not get our oven hot enough to fully bake the bread in the center before we had issues with the crust

Would be most interested in having another go but with the bread machine

Wobbly

 

[Airgead]

I'm still making my sourdough the old school way. By hand. With 2 teenagers to feed I'm now up to 7 loaves a week. I bake on the weekend and freeze the result.

I'm a fan of the Demeter stone ground flour. I buy the 12.5kg bags in bulk. I usually use a mix of unbleached white bakers flour, wholemeal flour, rye and wholemeal spelt.

I love the taste of rye but hate kneeling the stuff. Low protein sticky orribleness. My trick with rye is to mix it with spelt. The extra protein in the spelt balances out the rye and makes it workable. My usual rye mix would be 1.2kg of sourdough starter, 600g white, 900g each of rye and spelt, 60g salt and water to around 70% hydration (about 2l). Tasty.

And yes, that is about 5 and a half kilos of dough to kneed by hand. 4-500 turns French style is what I do. Keeps me fit.

 

[Ducatiboy stu]

Mmm...Spelt... That makes a really different loaf, nice and nutty

I just use the Luacke Wallaby flour for run of the mill bread/pizza. Its pretty good stuff

 

[drsmurto]

Dr Smurto

Could you please post some more information on how you have made "real Sour Dough" bread in a bread machine ie machine type, settings, setting for kneading, rest times and bake times temperature setting would be great

We/I make our own bread in a Panasonic Bread Machine using our own mixture of white spelt flour, wholemeal spelt flour, Milk powder, salt, dash of oliver oil, dry yeast and rehydrated Chia seed

In the past I tried making/baking natural fermented bread (with a Rye Flour starter) but could not get our oven hot enough to fully bake the bread in the center before we had issues with the crust

Would be most interested in having another go but with the bread machine

Wobbly

I gave a brief description a few posts back - http://aussiehomebrewer.com/topic/24339-bread-****/?p=1288346

I have a Breville BM600 - http://www.productreview.com.au/p/breville-bbm600-ikon-baker-s-oven.html (ignore the bad reviews, some people shouldn't be allowed to use anything more complicated than a fork).

No program on the machine allows you to complete a sourdough cycle in 1 go, the longest prove cycle is 90 mins and that's far too short for sourdough. At least on my machine, a newer model may be more flexible than that. I use a 'custom setting' on the machine. So I 'cheat' and use the machine to knead the dough (20 mins) and do the first rise in the machine (90 mins) and leave it there for longer until the dough has almost doubled in size. I then allow it to reshape the dough before i pull the dough out, remove the paddle and put it back in with the smoothest side facing up. Whack it in the fridge (dough in the breadmachine tin covered in clingfilm) for 24 hours and then back out of the fridge for up to 24 hours to allow it to prove to the required volume. Then in the breadmachine for 60 min @ 140C. So apart from removing the paddle, which is unnecessary, the whole time from flour to bread it is in the breadmachine tin.

EDIT - I'm assuming you know how to create a sourdough mother and feed that up to the appropriate size before adding that to the breadmachine along with the rest of the flour, water and salt.

I still do what Airgead does for my larger batches of sourdough and this does give me better looking loaves using the fancy proving baskets but using a breadmachine keeps the mess down, minimises my time and produces a good sourdough loaf. Not as good a crust as when baking in an oven but still pretty good and still with the sourdough tang.

I must admit, the best loaf of sourdough I've made was when i timed it perfectly to take the dough with me next door for a pizza night with the neighbours. After we'd eaten all the pizza we could we chucked the dough in the wood pizza oven and it had amazing oven spring and a great crust.

 

[indica86]

Love sourdough. Make pizzas with it every week - at least.
So nice and tasty.

When I remember I use some of the same dough for a loaf. Cooks well in the Weber Q on a hot stone.
Wallaby flour + organic rye.

 

[wobbly]

I gave a brief description a few posts back - http://aussiehomebrewer.com/topic/24339-bread-****/?p=1288346

EDIT - I'm assuming you know how to create a sourdough mother and feed that up to the appropriate size before adding that to the breadmachine along with the rest of the flour, water and salt.

Thanks for that. I missed your previous post not sure how!!

Yes I am OK with making the sourdough starter culture/mother using wholemeal rye flour

My previous attempts at making sourdough bread were based on the book by artisan baker Yoke Mardewi titled "Wild Sourdough"

Wobbly

 

[Dave70]

Please to see you can customize your recipes using a bread maker. Assumed it was one of those 'only works with our brand of bread mix' deals. Time for a new addition to the kitchen me thinks.
Love getting the kids involved, but Christ, what a mess..

They'll be happy sticking with chapati making and hammering out shapes with the Play Doh cutters I'm sure I'm sure.

 

[Ducatiboy stu]

mmm...chapait/rotti

 

[wide eyed and legless]

Not sure why you would add sugar to bread other than if you were trying to recreate what passes for bread in a supermarket.

I think we would have to ask Paul Hollywood that question, its his recipe I followed, and his other rye breads have some sort of sweetener in them, as he is the king of the Crust I just followed his recipe, a bit like brewing really when one is learning we follow the recipe until we say hold on this isn't what I was expecting and we tweak the recipe until we get it right.
http://www.bbc.co.uk/food/recipes/scandinavian_rye_bread_93361

 

[Ducatiboy stu]

Its no really a lot of sugar. Being dark brown sugar its getting closer to the molasses rather than just straight white sugar

Would add an interesting flavour

 

[wide eyed and legless]

Was doing some more research into the use of sugars by renown bakers, its to do with making a better crust on the bread, I have been making a bread using 2 tablespoons of molasses along with wheat germ and strong flour, makes the most awesome toast.

 

[indica86]

Water sprayed in the oven and on the loaf helps with crust too.

I was a pizza maker for years and still can't work out why sugar is used.
The only real benefit is it made the dough rise faster and brown quicker. Just make it earlier for a longer rise.

 

[Ducatiboy stu]

Water sprayed in the oven and on the loaf helps with crust too.

I have done that.

Squirt bottle and give it a spray at the start and about half way thru. seemed to work

I did read somewhere that some bread oven have spray jets just for this purpose