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Original poster

any avid hand breadmakers out there?

41 replies

mothersmilk · 05/02/2009 16:07

have started making my own bread as i refuse to pay the barmy prices for a half decent loaf any other bread makers out there im baking on demand at the mo a 2lb loaf seems to last roughly 2 days e.g make it mon have to make another wed morning. would you recomend baking in bulk for the week and freezing? is it as nice once defrosted i never much liked shop bought bread once it had been frozen.
tia

OP posts:

SuperBunny · 10/02/2009 17:52

lol

Thanks for the recipe.

How important is the malt extract? I have no idea where I could get hold of that over here.

georgiemum · 10/02/2009 19:59

Not 100% sure to be honest! I get it from Julian Graves or health food shops.

sprogger · 10/02/2009 20:04

This reply has been deleted

Message withdrawn at poster's request.

SuperBunny · 11/02/2009 01:06

Thanks. I will have to see if I can find some. We don't have Julian Graves.

minxpinx · 11/02/2009 12:57

I'm half way through doing a loaf from the New York Times recipe. Time to shape it into a loaf.... fingers crossed...

minxpinx · 11/02/2009 13:13

Oh dear - dough far to sloppy to do anything with at all. Help!

georgiemum · 11/02/2009 13:39

Add more flour, or wat/wheat bran

SB - you're in the US - we can get it in Whole Foods. Maybe it is called something different?

SuperBunny · 11/02/2009 14:01

Ah, Whole Foods, of course! Thanks.

Oh dear Minx, that hasn't happened to me - the quantities were perfect. The dough is VERY soft and you don't really shape it, just fold it in half. Hope it turned out ok

georgiemum · 11/02/2009 14:07

I have a book and DVD from a french master baker and he swears by using sloppy dough. On the DVD he works it beautifully, but when I tried it, it stuck everywhere and didn't quite cook in the middle. Maybe a bit more practice!

I use a little hand 'scraper' (a bit like a tear-shaped spatula without a handle) that I got from Muji to handle it when it is a bit 'wet'.

Is Whole Foods outrageously expensive in the States too? Here it is cazy prices! The bakery is nice though.

mrsgboring · 11/02/2009 14:13

Subbing so I can find it later - no time now. I have been kneading bread like a sucker all this time!

georgiemum · 11/02/2009 14:19

You'll have forearms like Popeye. Should be easy to spot at the school run...

minxpinx · 11/02/2009 14:28

I chucked in a bit more flour (think that I was a bit generous with the water to start with)
Anyway, I left it for a bit and is now much better. Leaving it to rest for a bit now before baking...
Really hoping that this is going to work!

minxpinx · 11/02/2009 14:32

Oh and the tip about the hand scraper is great! Thank you

minxpinx · 11/02/2009 20:06

Break out the Champagne! It worked!

zanz1bar · 11/02/2009 20:23

minxpinx you are now a full member of the no-knead club.

the down side of the no-effort no-knead way is you end up with flabby arms

i have a big tub of brioche dough in the fridge ready for a valentines breakfast on saturday.

minxpinx · 13/02/2009 18:18

mmmm the brioche sounds good.
I'm trying out the 5 minutes one now - rising away nicely as we speak...

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