www.sausagemaking.org

Making this, the Megaloaf :-



It was struggling a bit with the dough and suddenly stopped dead before I could get to it , with an ominous overheated smell coming from it...

I left it for 2 days before pressing the thermal cut out button and switching it on..

OH Joy!! It works again !!

Dave

Nice loaf Dave.

Phil

I left it for 2 days before pressing the thermal cut out button and switching it on

Good to see you used your 'loaf' with that problem

That tin does take a lot of dough and would put a bit of a strain on the mixer. I do it in two batches and combine them by hand afterwards. Lovely loaf BTW.

Jen

Thanks Jen. I seem to have finally cracked breadmaking thanks to all the help here. Things have improved massively since I stopped weighing anything I now put some water in the bowl add some Allinsons yeast and a pinch of sugar and leave to froth. I then pour in a thirdish, half or 2/3rds or more of a bag of flour, a couple of generous pinches of improver ie a few teaspoons and a generous pinch of salt and then start mixing. As it comes together I add water until it "looks" right and then let it knead, finishing it off by hand to make sure I "like" the texture. Rise knock back, rise and bake.

My gas BBQ seems to make an awesome bread oven, possibly due to the high humidity and the fact it's very hot

Dave

Good loaf Dave, looks like you have the same tin as me,
If want a more even height to the loaf, roll it so it fits the tin or put the dough in the centre of the tin and place a chopping board on top with some heavy plates, remove when the dough hits the board.

LD

Well spotted LD, it was a gift from a generous lady in Ely

Dave

saucisson wrote:Thanks Jen. I seem to have finally cracked breadmaking thanks to all the help here. Things have improved massively since I stopped weighing anything I now put some water in the bowl add some Allinsons yeast and a pinch of sugar and leave to froth. I then pour in a thirdish, half or 2/3rds or more of a bag of flour, a couple of generous pinches of improver ie a few teaspoons and a generous pinch of salt and then start mixing. As it comes together I add water until it "looks" right and then let it knead, finishing it off by hand to make sure I "like" the texture. Rise knock back, rise and bake.

My gas BBQ seems to make an awesome bread oven, possibly due to the high humidity and the fact it's very hot

Dave

Dave just saw this and completely agree. If you haven't got one a pizza stone for baking bread on the BBQ is excellent. I had this Weber rectangular one:

http://www.gardenandleisure.com/product ... tone_.html

and loved it, until the wife took it from the freezing cold and put it in to hot water and it broke. I will get another one (or two, which would fit on my Weber S450 and make for a great pizza making set up for a party).

Might I suggest you pop into Wickes and see if they are still doing granite 40x40x1.5cm floor tiles for ~£6 a go. They make great pizza stones although they do eventually become brittle.

Dave