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Post by Nico on Nov 16, 2011 8:43:57 GMT 10
I am having a horrible time making home made bread! My first batch never raised properly so I decided I would use the fool proof breadmaker, second batch did the same! both were yummy and delicious but to heavy. sigh. I am a bread snob and it would be awesome to make my own.
I also want to make puff pastry (seems it is wayyy more popular in Scotland than here) I can't find the frozen stuff anywhere but I hear it is pesky.
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Joined - January 1970
Nov 23, 2024 15:51:24 GMT 10
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Post by Deleted on Nov 16, 2011 15:23:12 GMT 10
I love to bake bread but don't like using recipes that require yeast. I'm always afraid that I won't get the water at the right temperature or something for the yeast to activate correctly. So, I steer clear of yeast recipes.
I've never tried making puff pastry. I'm sure I'd fail at it. They'd probably deflate on me!
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Post by shred on Nov 16, 2011 18:26:49 GMT 10
I bake as well as I cook.  |
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Post by Nico on Nov 17, 2011 8:57:59 GMT 10
Perhaps a stupid question but I thought without yeast the bread will be heavy and flat?
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Post by Loz on Nov 17, 2011 9:10:30 GMT 10
It would be. Yeast is the rising agent. How long are you proofing your loaves for Nico? And where are you doing it?
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Post by Nico on Nov 18, 2011 0:58:04 GMT 10
The first time was for about 30 minutes, I had it in a bowl on the countertop covered with a slightly damp cloth. The second time the bread machine done it for me for about an hour although when I looked threw the glass it had barely gotten any bigger.
Is it possible for the yeast to go bad even when it's sealed? I've never used anything as volatile as yeast before and I was making a 2lb loaf, I used 1 packet of yeast.
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Post by Loz on Nov 18, 2011 5:56:35 GMT 10
Yeast "dies" really easily. It could be that for sure. I also tend to proof for a lot longer than they suggest. And I put it in a sink with a little hot water underneath. Seems to be a good environment.
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Post by Beck on Nov 18, 2011 6:39:11 GMT 10
I've never made bread myself but my dad used to all the time, I'll ask him about it  |
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Post by Nico on Nov 18, 2011 10:48:44 GMT 10
All hints & tips are welcome!
Loz I think I will try again this weekend and try leaving it longer and some hot water, is it possible to over proof it? would that mean if it hadn't gotten any bigger after proofed that it probably wouldn't cook & rise properly?
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