Liveinadive wrote:Ribs is the tasty, you guys are crazy, stop being lazy, it's all a bit haaaaazy!
Liveinadive wrote:Thanks for the bread maker etc advice guys. I kind of want to learn the skill though, I like the idea of de-stressing by kneading the crap out of dough.
Liveinadive wrote:Thanks for the bread maker etc advice guys. I kind of want to learn the skill though, I like the idea of de-stressing by kneading the crap out of dough.
n0face wrote:As mentioned before in this thread I got a Kenwood chef at Christmas for the bread hook. I've been attempting to make at least one loaf a week since then often more in an attempt to crack the perfect white loaf. I figure if I can do that then I can adapt those skills to some more artisan breads and flour mixes. Basic white bread recipe. 500g strong white bread flour. 7g dried yeast. 2tsp salt 300ml Luke warm water Mix together ingredients knead, leave until doubled in size, roughly 2 hours. Knock back, shape into loaf leave to rise again until doubled in size, roughly an hour and a half. Bake in hottest oven for 20 min then turn down to 230c for another 20. The loaf is done when it sounds hollow when tapped on the bottom. Top tips I've picked up. After mixing the ingredients together leave in a bowl for 10 minutes before kneading to allow gluten to form. If you have digital scales then it should always be 2percent of the dry flour weight of salt and fresh yeast to get the right flavour and rise. Different amounts of water to the same amount of flour is what makes the different types of crumb and crust. The best thing to do is just get in there and you'll start to get a feel for it.Liveinadive wrote:Thanks for the bread maker etc advice guys. I kind of want to learn the skill though, I like the idea of de-stressing by kneading the crap out of dough.
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