The Big Bread Thread ?

[Chockswahay]

Thanks, no date on tub but if there were to be one it might not be even begin 201*
I’ll try the foaming method but wont the bicarbonate soda make it foam anyway?

Haha, go for it! The cram of tartar is acidic, when combined with the bicarbonate of soda it will create Carbon Dioxide which will be observed as the fizzing ?

 

[Puddleduck]

I accept your point on not wishing to waste flour but you would only need to try it with 200g ...... worth a try maybe?

I use soda and tartar as I prefer the results but of course Baking Powder is the same thing! My DIL used to have an issue with gluten and she used GF baking powder...... again, worth a try?

??

I have 2 kg of flour arriving this weekend and that has to last me until mid-May at the earliest (I do have potato starch, some (not much) cornflour and tapioca but not sure that would be a great combination) I have half a small tub of gf baking powder left .......

I was just talking (on the phone) to the man at the building site, he lives on site in a caravan. He thinks some of the dwarf bread might make a good substitute for bricks.

 

[rich g]

Just got this out of the oven Cheddar & dried Tomato

 

[Riverbankannie]

I’m not sure..... does it have a use by date on the tub? Ive usually used up a tub within 6 months so can’t really say?

Edit: Kate just looked on line and the consensus is it has an indefinite shelf life if kept dry and away from heat?

To check it’s potency stir half a teaspoon of tartar in half a cup of warm water, add 1/4 of a teaspoon of soda......... stir...... if it generates foam then it’s good to use?

Haha, go for it! The cram of tartar is acidic, when combined with the bicarbonate of soda it will create Carbon Dioxide which will be observed as the fizzing ?

Plenty of fizzing !

 

[Riverbankannie]

Soda bread made today, made with milk as had no yogurt. Cuts not very good as dough very sticky. It is much more golden brown than it looks.

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[Chockswahay]

Soda bread made today, made with milk as had no yogurt. Cuts not very good as dough very sticky. It is much more golden brown than it looks.

Well done! how does it taste? did it rise well? The yoghurt provides the acid needed for the soda to work, if you don't have any simply use the vinegar as I stated on earlier post. Soda bread is traditionally made with buttermilk which provides the acid, I simply use the yoghurt to 'emulate' the buttermilk. BTW the buttermilk that you can buy in the shops is very expensive and not 'real'..... it is milk that has been soured. My very best results are when I make butter and use the buttermilk produced as a bi-product. My current favourite way is the 'no dairy' version not because I'm vegan or anything.... simply because it is SO easy to make and needs no dairy stuff (we are on a boat and have small fridge/no fridge at times AND that the result is more like normal bread than soda bread (if that makes any sense)

 

[Riverbankannie]

Well done! how does it taste? did it rise well? The yoghurt provides the acid needed for the soda to work, if you don't have any simply use the vinegar as I stated on earlier post. Soda bread is traditionally made with buttermilk which provides the acid, I simply use the yoghurt to 'emulate' the buttermilk. BTW the buttermilk that you can buy in the shops is very expensive and not 'real'..... it is milk that has been soured. My very best results are when I make butter and use the buttermilk produced as a bi-product. My current favourite way is the 'no dairy' version not because I'm vegan or anything.... simply because it is SO easy to make and needs no dairy stuff (we are on a boat and have small fridge/no fridge at times AND that the result is more like normal bread than soda bread (if that makes any sense)

Tasted yummy, i found some spelt flour in the back of the cupboard not too far out of date! That makes a difference. Not a great rise so I will put in cider vinegar next time.
Son has just texted to say the Romanian local shop has flour so some will be delivered by him soon hopefully. It is going to be his excuse to come here and collect hair cutting scissors to do his sons hair.

Anyway had the bread with some Manchega cheese brought back from Spain tucked inside one of my golf shoes, maybe that helped with the flavour

 

[LesW]

I made my first loaf ever last week, just three ingredients, four if you count the water.

No machine and used wholemeal flour because we didn't have white, which I prefer.

Very pleased with the result, got some white flour now, so that'll be next.

This is my white loaf, just out of the oven.

 

[Puddleduck]

Hoping my flour is what I hope for when it arrives at the weekend and I can make a San Francisco style GF loaf

 

[rick brind]

Good breakfast then a bit of a bake up

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[Puddleduck]

Not sure what is wrong with me today ...... felling low both mentally and physically. Maybe it is worry about my flour delivery ..... will it arrive and what will arrive

Gluten free yeast on ebay

https://rover.ebay.com/rover/1/710-...0001&campid=5338547443&icep_item=313044588096

With that use by date I don't think so.

 

[denisejoe]

These https://www.bakerybits.co.uk/flour have flour for sale

 

[Helen Ariel]

My 1st sourdough made and baked in the van. At home i bake in a cast iron pot to create steam and it bursts open more than this one but i had to improvise so turned the banaton onto the baking sheet then placed a saucepan over the top which just fits into the van oven removed it after about 25 minutes then baked for another 30 which is longer than at home.

 

[Puddleduck]

My second lot of gf flour has arrived ........ I'm doing a happy dance as it is sorghum flour (as I had hoped) and although I was supposed to get 500gm I have 5 packs of 500gm

The bread maker is on with extra yeast as the last lot of bread didn't rise as it should have and I think the yeast hasn't been stored in ideal circumstances. I activated the yeast before adding it to the wet ingredients so I will see if that makes a difference

Photos later one way or the other.

 

[denisejoe]

I don’t have any cream of tartar for soda bread is there anything else to use

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[Puddleduck]

I don’t have any cream of tartar for soda bread is there anything else to use

I'm sure Chockswahay will be along to answer soon but vinegar or lemon juice I think? It needs to be acidic to react with the baking soda / bicarbonate of soda which produces CO2 to give the bubbles which is what makes it rise.

Chemistry lesson over.

 

[Chockswahay]

I don’t have any cream of tartar for soda bread is there anything else to use

The tartar does provide a small degree of ‘back up’ so not strictly necessary...... if you follow my recipe just add the cider vinegar as well and you should be fine ?

If you are using ‘Baking Powder’ it already has tartar in it so just use double the amount for where I list Bicarbonate of Soda ?

Experiment! ??

 

[denisejoe]

different types of bread

Videos — Bake with Jack

Videos

www.bakewithjack.co.uk

 

[Puddleduck]

Gluten Free SanFran bread made with the new sorghum flour. The stuff I got yesterday was brown sorghum which I've not used before, I usually get Bob's Red Mill (White) Sorghum, so the dough and finished loaf is more a grey colour than white. I also use lard instead of butter or oil in the mix and half a tablespoon of yeast as the last bread I made with that yeast didn't rise as well as I expected.

Anyway here is the result - still needs a tweak but the flavour is good and texture "getting there", still a bit heavy. More yeast need I think (two teaspoons reactivated and added to the liquid in the breadpan next time). I used the dough cycle on the breadmaker to mix and prove then turned it out and baked in the oven. I will also use a hotter oven and cook for a little longer I think.

 

[Puddleduck]

And the flour delivery I had been told would not arrive until mid-May came today I haven't opened it yet but the email confirming delivery said it is millet flour (and a full delivery not less the 500gm I have already received).

The not so good news is that I need to clean the oven. Something is burned on the oven floor Not sure who or what was responsible. I baked my bread in the mini-oven having looked at the big oven ...... just have to find gloves so I don't damage my skin.

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[Chockswahay]

Gluten Free SanFran bread made with the new sorghum flour. The stuff I got yesterday was brown sorghum which I've not used before, I usually get Bob's Red Mill (White) Sorghum, so the dough and finished loaf is more a grey colour than white. I also use lard instead of butter or oil in the mix and half a tablespoon of yeast as the last bread I made with that yeast didn't rise as well as I expected.

Anyway here is the result - still needs a tweak but the flavour is good and texture "getting there", still a bit heavy. More yeast need I think (two teaspoons reactivated and added to the liquid in the breadpan next time). I used the dough cycle on the breadmaker to mix and prove then turned it out and baked in the oven. I will also use a hotter oven and cook for a little longer I think.

Helen, if the yeast is ‘fresh’ then you do not need any more...... in fact too much is not a good thing! The yeast could release gas early and cause the dough to collapse. Generally stick with 1% yeast if using ‘instant’ or ‘fast acting’ or perhaps 2% is using yeast that needs to be added to water first (bigger granules). From my ‘machine bread’ days I recall that fast acting is best for a bread machine. However as you know I don’t really bake GF bread so maybe a little difference.......

 

[Nixdorfer]

Haven't used it for ages so dug the bread machine out. Luckily still had some flour and yeast.

This came out half an hour ago. Already had the taste test

Half wholemeal flour, half white with some sunflower seeds

Sourdough is our favourite though so as I'm off work for a bit now will finally give that a go.

 

[Chockswahay]

Haven't used it for ages so dug the bread machine out. Luckily still had some flour and yeast.

This came out half an hour ago. Already had the taste test

Half wholemeal flour, half white with some sunflower seeds

Sourdough is our favourite though so as I'm off work for a bit now will finally give that a go.

Here you go ........... this might help with the sourdough

 

[34127]

Mixed up my bread ingredients, kneaded it and let it rise, put it in the oven and most pleased then remembered I forgot to add the salt and it tastes so bland.

 

[Puddleduck]

Helen, if the yeast is ‘fresh’ then you do not need any more...... in fact too much is not a good thing! The yeast could release gas early and cause the dough to collapse. Generally stick with 1% yeast if using ‘instant’ or ‘fast acting’ or perhaps 2% is using yeast that needs to be added to water first (bigger granules). From my ‘machine bread’ days I recall that fast acting is best for a bread machine. However as you know I don’t really bake GF bread so maybe a little difference.......

It's "old" yeast given me by a neighbour who bought gf yeast by accident and has had it for a while. I used the amount I usually use for the first loaf and it was like a brick. The SanFran had half as much again and was much better but still not as light as I usually get it.

The machine is supposed to have fast acting yeast but I can't get that for love or money......... I've even emailed a number of sources and the people who have got back to me say their yeast is packed in the same factory as wheat flour or that it contains wheat based flour improver. For the second loaf I reactivated the yeast and added to the liquid in the bottom of the breadpan (gives better results for gf no matter what the machine or yeast instructions say - I have a double pan machine and done trials with different order of ingredients but same basic recipe in the past). Next time I think I will use 1 3/4 teaspoons of yeast and see what effect that has.

Just some information if anyone intends to make a gf loaf but usually makes normal bread - you will need a new breadpan and paddle for your machine as there is no way to get a pan and paddle fully decontaminated. If hand making bread everything that comes into contact with the ingredients, dough, equipment must never have been in contact with gluten. I react to levels below one part per million

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[Ridgeway]

So we've made both versions of the Chocksaway Soda Bread. We preferred the non dairy version, not sur why but it got a better reception that the one with the yoghurt and milk, both were really good though. This recipe looks like it will be our staple for a few days/weeks as yeast is non existent here, just managing to get an odd bit from the baker across the road as he's not using his as he's closed and keeping that odd bit for the pizzas.

Many thanks to Chocksaway for tasing to the time to write up the recipe and procedure, all very clear and easy to follow

 

[Chockswahay]

So we've made both versions of the Chocksaway Soda Bread. We preferred the non dairy version, not sur why but it got a better reception that the one with the yoghurt and milk, both were really good though. This recipe looks like it will be our staple for a few days/weeks as yeast is non existent here, just managing to get an odd bit from the baker across the road as he's not using his as he's closed and keeping that odd bit for the pizzas.

Many thanks to Chocksaway for tasing to the time to write up the recipe and procedure, all very clear and easy to follow

I’m pleased that you have tried it ? don’t forget that you can play around with the percentages of flour....... if you prefer Wholemeal (we do) then use 100% Wholemeal flour............ all white helps to improve ‘lift’ and makes the bread less dense perhaps although a good compromise is half and half. Our favourite right now is half white half Wholemeal Spelt and I have been using a mix of equal measures milk and water for the liquid (with the vinegar of course). Also I have been using a lid on the frying pan and this reduces the cooking time to 8 mins per side and creates a soft crust.

Sodabread.......... We It! ?

 

[Puddleduck]

Here is yesterday's effort using the new flour.

Very much in the style of a wholemeal loaf and the photo shows it whiter than it really is.

The brown sorghum and millet did not absorb as much water as the sweet white sorghum and refined millet so I had to use an extra half cup of flour mix. Gluten free mix does tend to be sloppy and not a dough. Also I used two teaspoons of the yeast rather than the one I would normally use and added it to the water and sugar at the bottom of the breadpan leaving it to start to work before adding other ingredients. It tastes okay but I think I will use cornflour instead of arrowroot next time and see what difference that makes ...... maybe also add some potato starch. I used a "quick" bread programme on the machine but might use a wholemeal programme if I use all wholemeal flour again as that will give longer rise time and maybe a crisper crust.

I have a sample of yeast on order which is said to be gluten free, I will have to check very carefully. In the UK yeast is usually grown on wheat or rye and so is not suitable for coeliacs unless otherwise stated. In the USA it is usually grown on maize or rice or sorghum and so is gluten free - that is why the US celiac (not spelling!) says yeast is gluten free and Coeliac UK say it has to be checked. It's taken me a long time to dig out that information but at least I now know.

Oats are another issue ..... in the US and Canada they are often gluten free, here in the UK they are frequently grown as a follow on crop to wheat or barley (so contaminated in the field) and milled in a facility that also processes other grains - our local mill processes oats and barley for example. It's a bit of a nightmare if you don't know what to check.

 

[Nixdorfer]

Had a go at one out of a book, pane de campagne or something like that ?

Methods a bit like a quick Sourdough. Made the starter dough in the breadmaker, rose well, added the rest, mixed, let it sit then knocked it back and prove again.

Turned out ok but being a bread newbie thought it would rise even more while cooking. Stayed the same size so turned out like the those ignoring the lockdown.... A bit dense!

Tastes ok thought... V2.0 will be better ?

 

[Helen Ariel]

An experiment today... cooked my sourdough in the weber bbq. Not pretty on the outside but very pleased with the inside texture was springy and crust was really tasty and crunchy.

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