I notice there are a lot of posts on here about home made bread going flat after proving, after losing my wife to a brain tumour 19 months ago and being retired I had to do something to stop myself going mad so I got back into cooking.
After several disasters with bread I found the perfect answer
I use supermarket crusty white bread mix for a base and I use a breadmaker (stage one and two} for the mixing so here goes
1/Put the bread mix into the machine
2/ I add a handful of wheatgerm into the flour, gives it a lovely light feel.
3/ Add some salt to the mix
4/ Boil up 300 ml of hot water and add another sachet of yeast to the water in a jug and stir, leave for 10 minutes (there is never enough yeast in the bread mix)
5/ Add a tablespoon if vegtable oil to the bread mix and pour in the water and yeast mix.
6/ let the breadmaker mix it all together (cycles 1 and 2) until you have a nice dough,
7/Now the easy bit, put you oven on a very low heat so it.s just slightly warm
8/ transfer the Dough to a bread or roll tin if you prefer and put it into the slightly warm oven.
9/ Let the dough prove for 1 hour until it rises (glass oven doors are best for this so you can see.
10/ After an hour turn the oven up to required heat to cook the bread or rolls (DO NOT OPEN THE OVEN DOOR AT ANY TIME DURING THIS PROCESS OR THE DOE WILL COLLAPSE)
11/ When the bread is cooked and browned to your taste remove it from the oven
JOB DONE. and perfect every time.
Sounds fidley but reall easy to do
Top tip, if you like your bread or rolls reall crusty put the cooked bread or rolls under the grilll for a few minutes and then let it cool before eating.
Works ever time for me.
Saxon