Thread: Bread baking school

Ovens are another topic. Get yourself a pizza oven. with an opening large enough to accompany the following:

You can use tempered (hard to find in my locale) bricks or:

Terracota pans, the type you see under flower pots are great (in any oven actually). YOu need to calculate the height of the addition of the pans and the finished loaf - not being too close to the flame.

Leave the terracota in the oven to come up to temp with the oven.

Dust the flower pans with corn meal or polanta, same with a large pizza spatula so you can slide the loaves from one surface to another.

These types of ovens are cheap to construct and easy to maintain......... talk to any really good stainless mfgr - tons of em in THailand.

Practice with temps as required.

E. G.

Hey any of you experts in Thailand? Would you be interested in a bit of paid consultancy? Not joking! I think sending my wife to one of those local schools she would know as much if not more than the teachers....

The Dusit Thani in Bangkok have a great bakery school but it's not cheap. I think its about 580,000bt per course. One of our old waitress's is on one of their courses now and the pastries she brings in for us are superb.

Originally Posted by The Fresh Prince

The Dusit Thani in Bangkok have a great bakery school but it's not cheap. I think its about 580,000bt per course. One of our old waitress's is on one of their courses now and the pastries she brings in for us are superb.

She was a waitress and can afford that? You must pay well!

The midget bought a Thai Bread baking book the other day. As usual with Thai books, it's clearly a poor translation of 2 or more books and the recipes have been fucked up for the Thai lack of taste.

Don't doubt you at all, but HITF can you screw a bread recipe?????

Simple is as simple does, flour, reactive agent, water bingo bread!


E. G.

Originally Posted by El Gibbon

Don't doubt you at all, but HITF can you screw a bread recipe?????

You should see the Nan bread they've done. Hilarious.

Also, in the recipes, most have the UFM dough improver KS 505 that isn't actually mentioned anywhere in the book, so you're left wondering wtf that is (unless you can use Google).

Reminds me of the woman who steals recipes from western cookery books and reprints them in the Bangkok Post as her own, with no thought to many of the ingredients not being readily available here.

UFM dough improver KS 505

I saw it in Tops yesterday along with some decent Aust flour, they are also selling a Hovis Pre mixes, if you want it easy, just add water and Mix/ Bake.

Bruceveld I will PM you on how to make traditional bread without using Improvers or the Chorleywood instant bread process, its better in as much the flavour /nutrients /crumb texture/shelf life are incomparable,

And as PeterPonce remarked you need steam for an excellant crust but meantime get some steel plate in the oven bottom (clean) load the bread and chuck some water on the plate

Thanks for all of the comments and suggestions. They are really useful. My wife constantly complains about the Thai books. She swears theya re intentionally incomplete. And we literally had the same problem when they were recommending that KS 505. And it was NOT easy to find an answer even using google as the response was in Thai! LOL

She has about 5 big and very complete English books on bread baking. Her English is not perfect, though and some of the terms are still difficult for her to understand. Well, she might just have to tough through it.

I guess the ultimate answer is the steam oven. We will try the steel plate and see how it works.

Originally Posted by chitown

She was a waitress and can afford that? You must pay well!

Ha ha, Her husband paid, he also told her to stop bringing pastries home because he didn't want to get fat. Great for us because we get them but I must admit I've had to turn a few down myself.

Originally Posted by bruceveld

I guess the ultimate answer is the steam oven. We will try the steel plate and see how it works.

what sort of oven do you have now?

Originally Posted by Popeye

ruceveld I will PM you on how to make traditional bread without using Improvers or the Chorleywood instant bread process, its better in as much the flavour /nutrients /crumb texture/shelf life are incomparable,

Why don't you just post it her so we can all benefit?

C'mon, haven't you heard of the SECRET Bread Lover's Society?

All tricks and tips are isolated from the rest of the population..... makes them in high demand you know ... lolol

E. G.

Originally Posted by Marmite the Dog

Why don't you just post it her so we can all benefit?

Got enough FCKG Reds, !!

What?.......you only got one.

Loy toy you smooth talking person , how come I have 4 reds , you green me , now I have one?

mmmhh strings a-pulling me thinks ,

OK How to make Real Bread by a real Masterbater

Today,s instant breadmaking process was developed in UK in late 50s/61. the Chorleywood Breadmaking Process,

It relies on heavy dough manipulation, plus improvers, plus large amounts of yeast

In one hour, start to finish it makes acceptable bread , good shelf life, appearance, and eliminates skill, it also contains more water than traditional made bread and has little nutrients and no flavour, Try toasting it , jeez

So what can we do ? Go back in time and be a real MasterBaker/Craftsman

Recipe--

280 llbs Flour
5 lbs salt
5 lbs yeast (instant)
5 lbs fat/oil
Water to bring to med /soft dough

Break down the amounts to your desired quantity, but keep the ratio,

Place 80% of Flour into bowl, plus the yeast, plus a little sugar
add some water at one side onto the yeast/sugar ,mix in a little flour and leave for 30 mins to allow the yeast to really activate,

Add rest of water to make a really sloppy dough (the Sponge) and refrigerate for 12/24 hours, covered,

next day add remaining Flour to make a medium (soft/firm) dough

Leave 2/3 hours out of fridge to develop,

Mold /tin up , prove under cloth (steam prover if you have one) until 2.5 times it,s original size

Bake 25/40 mins at 190 c ,

You will get OVEN SPRING when it bakes, that being that tear area at one side , caused by the initial crust being formed, then because of the energy created with this method a 2nd rise occurs,

This old Sponge & Dough method is far superior to any other system , very healthy,

So get Master-Baking

I agree with you on the Chorleywood process, its an abomination to foist this on the public as their daily bread, other than flour and water it includes a chemical mix of at least 10 chemicals to make the process "work".
To me it demonstrates what lengths food processors will go to to save money and process time, although to be fair it was invented by Chorleywood Research inst to facilitate the use the inferior & low protein flour from wheat produced in the UK.
But for most US and European & Asian bakers they still rely on Sponge and dough, so all is not lost.

Originally Posted by Popeye

Loy toy you smooth talking person , how come I have 4 reds , you green me , now I have one?

All depends how strong someones repo power is. The force is obviously strong with LT.

Originally Posted by Loy Toy

you only got one

check again

Originally Posted by jizzybloke

check again

See what I mean , a twat like Jizzy(bloke??) gives me a red , for what? what a coont