Bakering

[axs]

Death Buns -50p each.

[leefer]

Near death buns...55p!

[flammableBen]

Death Buns -50p each.

I had a burger in one last night.

[Dazzza]

They do look cracking Ben what's the secret I had a crack at bread not so long ago and it was like a breeze block.

[axs]

knead lots and then a bit more.

[Dazzza]

knead lots and then a bit more.

Cheers Axs, how long do you let them rise for before firing them in the oven?

[Reg Smeeton]

knead lots and then a bit more.

 Flour type is quite important too, I used to bake my own bread using flour from Rushall Mill near Pewsey. Now this was about as organic as it gets and produced the classic breeze block loaf...two or three slices would last you a day.

  You could lighten it somewhat by mixing in white flour....teh more white the lighter it gets.

[flammableBen]

I just used plain flour I think.  But yeah loads of kneading and then patience on the rising. The kneading bit you can feel the texture change so it becomes smooth and stretchy. oh and I warmed up the liquid ingridiants and butter so the yeast worked better.

I found a recipe on the inteweb and used it as the basis,  only really as a guideline but I can't find it again now.

[axs]

Cheers Axs, how long do you let them rise for before firing them in the oven?

until they look big enough i guess. I use a breadmaker normally. hassle free and nice bread.

[A Gent Orange]

You can 'over-prove' bread by letting it rise too much so that it falls back once you start bakering it. If you want to get extra rising time in you need to make a sponge - which is just the yeast, water and sugar. But i've gone a bit too Dan Lepard already there.

The link below explains things better...
http://www.guardian.co.uk/lifeandstyle/2007/nov/24/foodanddrink.recipes

[flammableBen]

I might do some more bakering today.