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  1. #1
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    Freshly baked bread

    I am looking to talk to some of you bakers on this forum. Would you be so kind as to do a bread baking tutorial? Can you please post up your recipes and things of that such. Please do not show me premixes or stuff baked in bread makers. I want fresh from scratch only.

    So post it up lads..

  2. #2
    Mid
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    Quote Originally Posted by bsnub
    I want fresh from scratch only.
    gotta wonder why , just for the experience ?

    letting yourself in for some serious hard work .

  3. #3
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    Quote Originally Posted by Mid View Post
    Quote Originally Posted by bsnub
    I want fresh from scratch only.
    gotta wonder why , just for the experience ?

    letting yourself in for some serious hard work .
    I plan on having the missus do most of the work.

    I dont like the way that bread comes out of those machines either. Crusty on all four sides is not good to me.

  4. #4
    Mid
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    ok , got a wood fired oven ?

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  6. #6
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    Quote Originally Posted by Mid View Post
    ok , got a wood fired oven ?
    No is that a necessity?

    Thanks Norts will check those links.

  7. #7
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    Quote Originally Posted by Mid View Post
    Quote Originally Posted by bsnub
    I want fresh from scratch only.
    gotta wonder why , just for the experience ?

    letting yourself in for some serious hard work .
    Not at all, 10 minutes mixing, 10 kneading, not like laying bricks.

  8. #8
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    Quote Originally Posted by bsnub
    Crusty on all four sides is not good to me
    Thats what bread is ya ding dong. I am cooking up ribs, pinto beans and cajun potato salad tonight I would kill for the best bread in the states Boudins. Check the crust.


  9. #9
    Mid
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    Quote Originally Posted by bsnub
    No is that a necessity?
    nope but then again the product from is head and shoulders above ...........

    Quote Originally Posted by Necron99
    Not at all, 10 minutes mixing, 10 kneading, not like laying bricks.
    you can keep your bread ........................

  10. #10
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    snub bro, what about the proofing, the rising, the knocking it back down, the rising again. You live in a cold climate get your sour dough starter going. A good loaf is a work of art. Why I am not a baker in reality. I can make a nice pizza dough though and thats about it.

  11. #11
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    A little tip for you. Forget all the new fangled modern chefs and their pop idol books. Victor Ceserani is the dude; wrote the majority of text books used in most decent chefs schools for the basics. Once you learn to make his bread rolls, any type of bread is a doddle. The book "Practical Cookery" is the one you want to find.
    Originally Posted by bsnub "No wonder I drive a tesla"

  12. #12
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    Quote Originally Posted by aging one View Post
    snub bro, what about the proofing, the rising, the knocking it back down, the rising again. You live in a cold climate get your sour dough starter going. A good loaf is a work of art. Why I am not a baker in reality. I can make a nice pizza dough though and thats about it.
    Cheers brother you are right. I will go down to the local baker and ask them if that can get me some yeast. They are about 6 blocks away. Here they are;

    Essential Baking Company

  13. #13
    Mid
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    Quote Originally Posted by bsnub
    I will go down to the local baker and ask them if that can get me some yeast.
    failing that try ya local supermarket , they all stock it , ya need it to make ginger beer

  14. #14
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    Quote Originally Posted by Mid View Post
    Quote Originally Posted by bsnub
    I will go down to the local baker and ask them if that can get me some yeast.
    failing that try ya local supermarket , they all stock it , ya need it to make ginger beer
    Yes But I know the owners and they are nice to me. They keep a couple of loafs of pumpernickel for me every week.

  15. #15
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    ^ what you need is a live sourdough yeast from a baker.
    Very ordinary results from dried yeasts.
    As for the wood fired oven b.s. not many bakers use them.
    Brick ovens used to bake bread are not baking from wood fire but residual brick heat from long after the fire and the smoke has since departed.
    Nice if you want pizzas or roast in the evening and fresh bread in the morning but hardly essential.
    Time and effort per loaf is about 10 minutes effort assuming you are baking a batch.

  16. #16
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    Quote Originally Posted by Necron99
    ^ what you need is a live sourdough yeast from a baker.
    Yes thanks that is what I indent to discuss with the baker. I know him personally and I am sure it wont be an issue.

  17. #17
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    Start with the basics.

    A proper loaf will take almost 3 hours from start to finish (and a bit longer to cool).

    A proper loaf ONLY has bread flour, yeast, salt and water.

    If your 'basic bread recipe' doesn't follow those simple rules, then it isn't basic bread.

  18. #18
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    I dont know what the bakers are like in Tescos in Thailand but if you go to the counter in UK Tesco,s and ask nicely they will give you a small piece of live yeast ,, I like to eat a bit on the way home

  19. #19
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    Quote Originally Posted by nigelandjan
    I dont know what the bakers are like in Tescos in Thailand
    I think they just reheat par-baked bread.

  20. #20
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    IMO the difference between dry and life yeast is quite small. You only need some water, flour and a trace of sugar to revive it. The trace of sugar does not influence the taste of the bread, it is too little and gets consumed by the yeast.

    However sour dough is not just yeast. Sour dough is the essential ingredient for a good bread. I tried to start one myself but failed. Fortunately here in Germany you can buy dry sour dough as well as dry and fresh yeast. Whenever I go to the Philippines I take some dried sourdough with me. One pack is enough because it works a treat to retain some of the dough for the next bread as starter.

    For baking a gas stove with good temperature control works very well. Burning the gas produces a lot of moisture. Moisture is key for a good crust. In an electric stove some flat container with water helps but is not as good as gas.
    "don't attribute to malice what can be adequately explained by incompetence"

  21. #21
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    Lot of talk going on, but no recipies.
    Here's one I use for a basic white loaf, and it's never let me down.
    I am lucky that I have a powerful food mixer with a dough hook to do the hard work, but the recipie is the same.

    450gms Bread flour
    1 1/2 tsp dried yeast
    1 1/2 tsp salt
    1 tsp sugar
    1/2 pint warm water

    Mix together in a bowl until a dough is formed.
    Knead the dough (Mixer 4mins, or by hand probably 10mins).
    Cover the dough and leave to rise in a warm place for 1 hour.
    Knock back the dough and knead (Mixer 30 sec, or by hand probably 3-4 mins).
    Shape it into a ball, flatten it, and then place it on a baking sheet.
    Leave it for another 30 mins, to rise again.
    At this stage, I sprinkle some flour onto the dough, and make a couple of cuts in the top.
    Place in the oven 220c for around 30 mins.

    Hope this helps.
    Do not walk beside me, for I may not lead. Do not walk ahead of me for I may not follow. Just pretty much leave me the fuck alone!

  22. #22
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    Are you buying those ingredients in Thailand Jai ?

    Also what size is the tin you cook it in ? ans do you have any pics of the cooked loaf to share ?

    BTW thanks for the recipe

    ps is that one and a half tsp of yeast and salt ? or is it one half a tsp of each ?
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  23. #23
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    ^ Makro sell bread flour & yeast.

  24. #24
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    Thanks you lot. I think I will give it a go this weekend. I will try and take pics.

  25. #25
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    It's one and a half teaspoons of salt and yeast. I was told that when you put it in the bowl, you should put them on opposite sides of the bowl because the salt can kill the yeast if in direct contact.
    Bread flour and dried yeast is readily available in the larger Tesco/Lotus, BigC, Makro's over here.
    I also find that I have better results when using new ingredients. If they've been hanging around in the cupboard for a few months, the bread doesn't seem to rise as well.
    I don't use a loaf tin, I just form the yeast into a ball by pulling the edges in on themselves and tucking them underneath. Then I put that on a flat baking tray. Try and get some Baking Paper (Tesco Makro), it comes in a roll, like clingfilm or kitchen foil. I put a square of this on the baking sheet to stop the bread sticking.

    I got this recipie from my Kenwood Chef recipie book, and it's rarely let me down.

    Sorry, no photos but the bread looks like the round loaves in the earlier pictures.
    Once you've made a good loaf, you'll never look back.
    Good Luck.

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