The Big Bread Thread ?

[Puddleduck]

Today's bake. It filled the breadmaker pan and the loaf with chia seeds on top (which was the outer pan - always the more knobbly and slightly less risen) is now no more.

The flour mix (by weight)

2 parts rice flour (white is best but I can only get Doves Farm at the moment)
2 parts farina (unmodified potato starch - NOT potato flour)
1 part tapioca flour
1 part cornflour

 

[Armytwowheels]

Had a go at Tea Cakes today. Unfortunately a few of them caught as I am still getting used to my tiny worktop oven in the awning!
They smell amazing and looking forward to trying them later with a pot of tea.

 

[reckless]

Had a go at Tea Cakes today. Unfortunately a few of them caught as I am still getting used to my tiny worktop oven in the awning!
They smell amazing and looking forward to trying them later with a pot of tea./QUOTE]

Don't mind a bit of burn myself, it adds to the taste.

 

[Jimbo50]

Just cooling down to be ready for supper tonight.

 

[Puddleduck]

Today is baking day. There are 25 minutes of baking to go and it is a recipe I have just made up. Obviously gluten free but with the addition of a couple of tablespoons of millet sourdough starter to see what difference (if any) that will make. The "experts" at Warburtons suggest it gives a bit more of a spongy texture ..... we will see.

Anyway here is the photo just before the baking. It has fallen back slightly since then.

In the machine, just one breadpan and it's a one pound loaf as if I make two one of the loaves is always stale before we finish eating it.

I can post the recipe later if I think it is worth repeating.

The sourdough starter is a fiddle and needs to be started about a week before you want to use it. I'm not even sure if it is necessary.

^{_{Subscribers  do not see these advertisements}}

 

[Puddleduck]

Turned our really lovely and tastes great.

I am not sure if the sourdough starter was really necessary and even more annoying is that I have lost the website to the starter recipe but it was really easy.

Day1 In a jamjar add 45gm millet flour ro 30 gm water. Mix to a paste, put the lid on the jar.

After 24 hours in a warm place it looks puffy and bubbly.

Day 2 punch down and add 20gm millet flour and 10 gm water. Mix the new with the old. (known as feeding) Leave for another 24 hours.

Day 3 - as day 2.

Day 4 as day 2

At this point you can keep the starter in the fridge until you need to use it but once a week lift it out of the fridge (I do this on Staurday night before I go to bed), leave for 12 hours and repeat the Day 2 instructions - after a couple of hours put back in the fridge.

When you want to use the starter lift out the night before. The next morning feed the starter and mix well. Use after a couple of hours when it is active and feed again before you return it to the fridge. Don't forget to but the jar lid on

 

[Puddleduck]

Recipe for the bread above, you could make by hand but I used my breadmaker with the 1lb bread pan. Also I am not sure that the sourdough starter is essential

Lift our sourdough starter the night before you are going to bake. Feed about an hour before you are going to bake so it activates.

In the breadpan add in this order:

2 tablespoons sunflower oil. I brush it round the breadpan and over the paddle.
A knob of butter
1 cup warm water
1/2 tablespoon caster sugar
1 egg
2 tablespoons sourdough starter

Switch on the breadmaker (any program) for a few seconds until it is mixed through. Switch off breadmaker.

Then add (again in this order)

5gm instant dried yeast
1/2 cup rice flour (I used Doves Farm this time)
1/2 cup farina (potato starch NOT potato flour)
1/4 cup cornflour
1/4 cup wholegrain Austrian sorghum (but sweet white would work as well)
1/2 tablespn xanthan gum
1/2 teaspn salt
2 tablespns dried milk
1 tablespn psyllium husk (not the powder - you need the whole husk)

I used an express program that took 1 hour 20 minutes

 

[Jimbo50]

Tonight’s baking on plate ready to be devoured

True Cornish method of Fruit Scones with Jam first and then Clotted Cream on top. Yum, Yum

 

[denisejoe]

Definitely the right way round! Can't stand it the other way round - it just isn't right!

 

[Puddleduck]

Bread baking day again today ......... after a lot of thought and some encouragement from other coeliacs (not all from Fun) I have decided to put the recipes that work on a website. I will also show photos of disasters with a note of what I think went wrong but not include the recipe.

^{_{Subscribers  do not see these advertisements}}

 

[Hawkstone]

Today’s cheddar cheese and sundried tomato. I confess it was a packet mix though

 

[reckless]

My 2nd ever loaf, tastes great. I think I have a new interest thanks to this thread ?

 

[Armytwowheels]

I made a granary loaf yesterday, 50% strong white flour and 50% granary. I read that 100% granary flour is difficult to work with.

It turned our lovely and tasted great. It was just a recipe from BBC Food website.

As I am making bread in the van and don't have room for a bread machine, or want to cover the place in flour, I have been using a silicon bowl to make and bake the bread. I have found it brilliant, no mess, no sticky hands and you do every process in the bowel, even the kneading. No need to take it out to rise or bake. https://www.lakeland.co.uk/18403/Lékué-Silicone-Bread-Maker

 

[Puddleduck]

As I am making bread in the van and don't have room for a bread machine, or want to cover the place in flour, I have been using a silicon bowl to make and bake the bread. I have found it brilliant, no mess, no sticky hands and you do every process in the bowel, even the kneading. No need to take it out to rise or bake. https://www.lakeland.co.uk/18403/Lékué-Silicone-Bread-Maker

Oh no!!!!! Something else I want but don't need!!!!!

Amazon have them as well.

 

[rita.scott2]

Soda bread made in the Remoska. I find the oven too high to use comfortably and temperature difficult.

^{_{Subscribers  do not see these advertisements}}

 

[reckless]

I have been using a silicon bowl to make and bake the bread.

I just love a gadget so this is on my list ?

Karen

 

[Puddleduck]

I have bread in the breadmaker - not sure if I will bake it in the oven or let the breadmaker do all the work

I've also found that commercially they use glycerin to keep gluten free bread from drying out too fast so I have some on order at the pharmacy.

Here is the bread from two days ago

It came right to the top of the breadpan!

Martin said it was really nice!

 

[34127]

I made a granary loaf yesterday, 50% strong white flour and 50% granary. I read that 100% granary flour is difficult to work with.

It turned our lovely and tasted great. It was just a recipe from BBC Food website.

As I am making bread in the van and don't have room for a bread machine, or want to cover the place in flour, I have been using a silicon bowl to make and bake the bread. I have found it brilliant, no mess, no sticky hands and you do every process in the bowel, even the kneading. No need to take it out to rise or bake. https://www.lakeland.co.uk/18403/Lékué-Silicone-Bread-Maker
View attachment 386430

On your recommendation I decided to but one of these and have to say it's the best thing since - 'sliced bread'. Easy to use, keeps the kitchen clean, no messy flour everywhere and as you say no sticky hands.
I had to buy from Amazon as out of stock from Lakeland (must be the mega sales for getting a mention on MotorhomeFun).

 

[Puddleduck]

I'm having a few days off baking (not been well but luckily not covid related as far as we are aware). Also I am waiting for the glycerin to see if that helps keep the bread edible for longer

 

[Ronny]

Staffordshire Oatcakes
250g Oat flour
100g Bread flour white
100g Bread flour wholemeal
Two tsp dried yeast
One tsp salt
450ml Milk warm
450ml Water warm

Mix the flour and salt in a bowl and add some warm milk to the yeast in a mug then leave in a warm spot for 15 mins.
Add the yeast to the flour then whisk in the remaining milk/water. Leave in a warm place for one hour.
Heat a flat pan on a medium heat, I use a 45 yr old chapati pan, and brush with a little oil then a ladle full is poured in the centre then turn the pan to spread the batter forming a rough circle. When the top goes solid flip over for a minute then stack and allow to cool. Freezes well, best served warm with bacon and cheese rolled up

^{_{Subscribers  do not see these advertisements}}

 

[Puddleduck]

Has anyone made bread in a slow cooker? I've made cake in the slow cooker so it should be possible to bake bread (of a sort at least).

 

[denisejoe]

Has anyone made bread in a slow cooker? I've made cake in the slow cooker so it should be possible to bake bread (of a sort at least).

Not made this but the recipe is on the BBC Food website:

Slow cooker bread

Make an easy loaf with this slow cooker bread recipe. This simple project is perfect for beginners and uses strong wholemeal or white flour

www.bbcgoodfood.com

Not sure if would be any use to you as it's not GF but there are recipes online for GF, definitely worth a Google!

 

[KiwiKampers]

Not made this but the recipe is on the BBC Food website:

Slow cooker bread

Make an easy loaf with this slow cooker bread recipe. This simple project is perfect for beginners and uses strong wholemeal or white flour

www.bbcgoodfood.com

Not sure if would be any use to you as it's not GF but there are recipes online for GF, definitely worth a Google!

Very timely! My breadmaker has given up the ghost. I have ordered a replacement which will take up to 12 days to reach me. The slow cooker loaf will be an interesting substitute recipe.

 

[Riverbankannie]

Very timely! My breadmaker has given up the ghost. I have ordered a replacement which will take up to 12 days to reach me. The slow cooker loaf will be an interesting substitute recipe.

Let us see the results. I’m not convinced it will look like the picture.

 

[Carol]

Don't know if any one else has tried this but our Strong Bread flour is in short supply so we have been putting 50% Bread flour and 50% SR Flour the results are quite acceptable.

^{_{Subscribers  do not see these advertisements}}

 

[KiwiKampers]

Don't know if any one else has tried this but our Strong Bread flour is in short supply so we have been putting 50% Bread flour and 50% SR Flour the results are quite acceptable.View attachment 387511

Carol, You have the same breadmaker as me! Sadly, mine has just died, but it has given me at least 6 years good service .. and it was secondhand when I got it! I am very annoyed that Panasonic don't make that model anymore and I have had to buy the replacement model that is 10mm taller and consequently won't fit under my pantry shelf.

 

[Carol]

Hopefully ours keeps going we are relying on it now more than ever. It makes a lovley Bara Brith as well.

 

[Grianan]

First attempt n the wood burning pizza oven a friend left with us a year ago ... just been into Amazon to buy paddles ... pear, goats cheese and asparagus is amazing!

 

[KiwiKampers]

Let us see the results. I’m not convinced it will look like the picture.

So, here's the Slow Cooker white loaf, courtesy of the BBC Good Food website and denisejoe. It's quite good. In fact, it tastes like a white loaf should taste. It's just a little pale on the top. I cooked it in the slow cooker for 2 and a half hours and then popped it in the oven (as the recipe suggests) for 10 minutes to brown the top. I think it could have done with another 5 minutes to brown on the top.
While it was baking I made some Rhubarb & Ginger Jam to go with it. A productive morning.
Perhaps I should cancel my order for a new breadmaker?!

 

[Armytwowheels]

On your recommendation I decided to but one of these and have to say it's the best thing since - 'sliced bread'. Easy to use, keeps the kitchen clean, no messy flour everywhere and as you say no sticky hands.
I had to buy from Amazon as out of stock from Lakeland (must be the mega sales for getting a mention on MotorhomeFun).

I did fruit loaf in mine yesterday, very nice indeed. Half sliced and in the freezer and half for the elevenses. The only problem was I found it difficult to distribute the fruit through the dough. The recipe said to put the fruit in after the first prove. Then I was unsure how much you should knead the dough before the second prove. All the videos I have watched say not to handle the dough too much in between provings.

^{_{Subscribers  do not see these advertisements}}