Tip: buy one of those mixers with kneading hooks on it. I can't be bothered to knead the bread.
So here is a bread recipe that I must have made hundreds of times and quite honestly could do with some suggestions to improve it:
500g organic flour
300ml warm water from the tap
half a cube of fresh yeast (mine comes from Pennymarkt)
1 teaspoon salt
1 teaspoon sugar
1. Dry mix - mix flour and salt into a bowl..
2. Wet mix - mix water, sugar, yeast together. Wait ten minutes and listen for those lovely yeast bubbles to get busy.
3. Using the kneading hooks on a mixer, pour wet into dry. Drape hot wet tea towel on top of bowl then leave half an hour.
4. Oven at 200 C then shove it in. Wait 15 mins or so till it looks nice and brown.
Some nice TTer asked me for my foccacia recipe. To summarise it's a normal loaf but with two extras:
1. No need for a loaf tin - just plop it onto a baking sheet and slop olive oil over, salt and bllack pepper.
2. Throw TONS of fresh or dried herbs into the mix at the DRY stage of the bread mix. (step 1 above).
3. Plop in two big spoons of olive oil into the wet mix
To the TTer: I await my promised nice garden salsa recipe!
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Basic bread and focaccia recipes
And advice on how to improve them
Surely it's not your recipe, but Keydeck's book's recipe?
QUOTE
Can give pointers to foccaccia recipe if anyone wants. Totally easy to make. Got it incidentally from Keydeck's "Serious Food Play". so thanx to him.
Ideas if you're bored with your dough, and want to fiddle about with it more:
Muck about with a pre-dough mix, IE mix up some yeast & water with a wee bit of flour and leave overnight in the fridge, then use as a basis for your dough.
Check the ph of your water. Different ph values cause different effects.
Make notes of humidity levels in the air, and record the effects on your dough, so you can start to develop a better "feel" for how much flour you need.
Buy some expensive flour and see what difference it makes.
Muck about with a pre-dough mix, IE mix up some yeast & water with a wee bit of flour and leave overnight in the fridge, then use as a basis for your dough.
Check the ph of your water. Different ph values cause different effects.
Make notes of humidity levels in the air, and record the effects on your dough, so you can start to develop a better "feel" for how much flour you need.
Buy some expensive flour and see what difference it makes.
we make our own bread (well the bread machine does!)
just experiment...we put heaps of stuff in ours, nuts, seeds, sun-dried tomatoes, olives, bacon bits, roasted onions, feta cheese and fresh basil was a winning combo!
just experiment...we put heaps of stuff in ours, nuts, seeds, sun-dried tomatoes, olives, bacon bits, roasted onions, feta cheese and fresh basil was a winning combo!
QUOTE (don_riina @ Aug 26 2008, 4:12 pm) 
Ideas if you're bored with your dough, and want to fiddle about with it more:
Muck about with a pre-dough mix, IE mix up some yeast & water with a wee bit of flour and leave overnight in the fridge, then use as a basis for your dough.
Muck about with a pre-dough mix, IE mix up some yeast & water with a wee bit of flour and leave overnight in the fridge, then use as a basis for your dough.
Ah the Heston Blumenthal of TT appears! Yep Don I got bored with ornery bread. Isn't that a kind of sourdough idea?
Yep Don I got bored with ornery bread. Isn't that a kind of sourdough idea?
I love onion bread, works well in the bread machine. But olives just tend to get smashed to a pulp and you end up with blackish/greenish bread. still tasty though
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