www.sausagemaking.org

@ wheels
I did a wholemeal loaf last night using exactly the same method and quants and the loaf turned out just the same as the white one.

@ georgebaker

I suspect the breadmaker program also - the breadmaker cannot see the dough rise like I can, so it just works it way methodically through its programmed settings in its ignorance of what is happening in the bread pan...(sounds a bit like me )

Anyway, I'm a happy bunny! No more bricks for me!

Mike D
Wow! There was me thinking I would have a whole new challenge, and the answer was under my nose.
Must now try this.
Well done!
Phil

I'm still not getting it right but the bricks are edible. My question is how do I stop them sticking to the tin?

Oiling the tin doesn't do the trick - help

Have you tried Rik Von Trense's recipe?

Another tip is using Bakers Secret for all your non stick stuff, it is easy to make up.

Equal quantities by volume of

Melted butter.
Flour.
Vegetable or olive oil.

Mix these all together and they make a painting paste. Just coat your tin
cold and nothing will stick to that....you can even use it on muffin tins.
Keep it in the fridge and warm it up before you use it.

Bob

Hello, I am new to the art of bread making and was reading about additives to help the bread, I have just created a batch of rolls with a special additive.
Liver salts powders to the yeast, left it for 15 mins in warm water, rolls are rising very well, I'll post pics as its my 1st go.
FYI its only Bicarb citric acid and sucrose with a bit of Magnesium.

Fingers Xrossed.


Here are the pics, dont know what they taste like .
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Welcome !! Interesting, how much did you add to how much flour/water?

Dave

750g Strng flr
400ml water inc 50ml for yeast Starter Pint glass with 1/2tsp of the Liver salts/Andrws.
1 tsp Salt
1 tsp Sugar
7g dry yeast
1 tbls Oil
Kenwood with a hook for 5 mins leave for 5 mins then another 5mins.

Devide into even rolls and leave in warm room for 30 mins I recon another 15 would have been better, all I was intrested in was them touching as it looked cool on the others photo's...lol.

15 mins in 200c, I also when I started oven left a small pie dish in bottom then when ready to add rolls flung in some boiling water.

I think thats it,
Now I have tasted them and great taste just need them to be a little Lighter/Fluffy.

How much liver salts?

Dave

1/2 tsp

Can I ask, what is the idea of the liver salts????

lemonD wrote:1/2 tsp

Doh!! that'll teach me to skim read, Thanks

GARYSMIFF>

Welcome, your rolls look great in the picture. Superb photo.

You say they need to be lighter - your rolls, in bakers' terms are about 53% hydration - that is 750 gm flour with 400 ml total liquid - 400/750 x 100 = 53% hydration.

Try this at 58/60% and see how you go - that is the normal rate for bread with 'improvers' - at 58% the liquid would be 435 ml.

Hope this helps.

Phil

Wheels are you are saying More liquid will produde a lighter bread?

In a word yes!
Try 435ml to start - that gives the same % water as many professional bakers use.
The roll I posted earlier use even more. Using my soft roll recipe I would be adding around 525ml! However, with your epsom salts, I'd try about 435ml first.
Hope this helps

Phil

wheels, the xtra water works wonders, I'm about to get the results from a 500ml batch, I will then be able to see if I'v over done it or not.
Ill post the results Shortly.
PS just bought a Large Loaf tin I expect its a 3lb and it makes wonderfull sized loaf.

If your wondering where all the bread is going, kids are back at school.