Thread: Baking Breads

Originally Posted by mrsquirrel

What's corn meal? Same as conr flour?

It's a coarser grind. Kind of gritty, like fine sand.

It's what they often use to keep pizza from sticking to the pan.

Can you buy it here?

Originally Posted by mrsquirrel

Can you buy it here?

Don't know. Don't have a kitchen.

You can buy corn meal here but you have to know where to look. Mission hospital has it in Bangkok, if you can't find it anywhere else.

I would also need to know what it looked like as well

Originally Posted by mrsquirrel

1lb bread flour ( 50% Wholemeal 50% Strong bread flour)

Being a bit late at checking out recipies, I've got a question. Getting beyond the Brit spellings of 'powdre' and 'girdle', I've got a serious question as to the meaning of "Strong bread flour". Is this wheat flour, or what?

"Strong bread flour" has a high gluten content. It is also sold as just "gluten flour". Since darker flours and non-wheat flours have a low gluten content it is good to use some high gluten flour along with it to make up the deficit.

Gluten is the complex protein that develops as you knead bread. It is needed so that the yeast can form bubbles in the dough and cause the bread to rise. Bread made without enough gluten in the flour will not rise well and will be very dense.

Hmmm

I appear to have just made beer biscuit bread. Hasn't risen as much as I thought it would smells good cooking though.

Has anybody seen any cheap bread tins. The ones I saw at the weekend were 650B a go which seems a bit steep to me.

Tastes fantastic

I used about a 3rd heavy whole flour, 3rd Stone ground whole meal (fairly course) 3rd Rye flour.

One bottle of beer (was just a tiny bit too much) two half teaspoons yeast, one half teaspoons salt, one half teaspoons brown sugar.

Didn't rise as much as I wanted but the finished product tastes wicked.

I think you might have kneaded it a little more. And, maybe there was a bit too much liquid. If you have the right amount of liquid the dough will hold its own shape. Poke a finger into it and the hole made by your finger should stay.

Couldn't knead it too much more. Too hot, dough just sticks.

Maybe too much liquid.

Doesn't matter it tastes good.

If it sticks then definitely too much liquid. Next time keep adding flour until the dough doesn't stick.

I'm glad it tastes good. I think it makes a good flat bread anyway.

You can also add a bit of molasses if you want a sweeter, darker bread.

The rye flour was definetly a good idea.

I used to put in things like graham flour, wheat germ, rolled oats or cracked oats. Almost any grain will do.

Must be a heavy bread, do you need that much bran, or do you have a poop problem? Couldn't resist.

It's fairly heavy.

I have some extra wheat bran to add to my next batch

Lucky you, can get things like Rye flour and strong flour...

I've been experimenting with all-purpose-flour, corn flour, rice-bran et al. (forget the rice-bran-tastes horrible, but sticky rice for gluten works well)

I got some nice heavy German style textures, but no recipe to share yet.

I found Rye flour at Central Bang Na.

Where are you living Stroller?

In the middle of nowhere.
There is a 'roti flour' available, haven't tried it yet.

That roti flour would be really fine and high in gluten. Notice how the roti stretch out so nice and thin and elastic? Perfect addition to heavy breads like the one Ms. Q. baked. Give it a shot.