Re: bread

Try this very simple method:
http://www.nytimes.com/2006/11/08/dining/081mrex.html

Watch it being made:
http://www.youtube.com/watch?v=13Ah9ES2yTU

I've made this many times and the results are amazing, it compares very
favourably with a $5 "artisan" loaf. I use a large Le Creuset in the oven
and use bread flour, not all-purpose.

I'm thinking of trying this, more complicated but I expect more flavour, and
would have to get a sourdough culture:
http://www.sourdo.com/recipies.html#no-knead


As regards brown soda bread in the US, I get Odlum's extra coarse wholemeal
from foodireland.com. I get 4 bags at a time and keep them in the freezer,
lasts months and lowers shipping costs (sounds like an ad, but no I've
commercial interests).

Cheers

"Young John" <joungjohn@xxxxxxxxx> wrote in message
news:fxWjj.64959$eY.37630@xxxxxxxxxxxxxxxxxxxxxxxxxxxxx
Cat(h) wrote:
On Jan 16, 12:31 pm, "Westprog" <westp...@xxxxxxxxxxxx> wrote:
"Cat(h)" <cathy...@xxxxxxxxx> wrote in message

news:339e94e7-2ecc-4616-9b94-c0f9f53ea372@xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx
On Jan 16, 9:35 am, "Cat(h)" <cathy...@xxxxxxxxx> wrote:





On Jan 14, 11:46 pm, "Westprog" <westp...@xxxxxxxxxxxx> wrote:
Cat(h) wrote:
I will report back if it makes
successfully.
I don't like the sound of the soggy end. If I knead like mad with
proper yeast and get back into the swing of it (I find that to make
bread right without machinery other than oven, you have to make it
often) I get a perfect loaf without soggy end.
http://tinypic.com/view.php?pic=72kz6v5&s=1
If a soggy end is a deal breaker, perhaps you had best stick to hand
made.

That's not a soggy end, that's a soggy bottom!!
So, yououououou are a maaaaann of lonesome sorrooooooowwwwww ?
Sorry, but I'm not sold on the machine.
Cat(h)
I'm sounding a bit ungrateful here, so thanks, Westie, for the live
bread-making, and the multi-media demonstration of the soggy-bottoming
bread machine.
It wasn't solely for your benefit.

I'm just going to cut a piece for toast. Somebody gave me home made
marmalade as well. I am getting visions of Richard Briers and Felicity
Kendall.

Started fattening the pig yet?

Mmmm. Soggy.

Yuck!

Has anyone else ever found the perfect beast that makes the perfect
bread, or do I have to go back to olympic kneading and proving in the
airing cupboard?
The young John fella claims his Panasonic analyzes a small blood sample
and
measures the grains according to the glucose level.

So I see. I will have to re-start baking bread to see if I can get
good again - this may be a project for the week end...

Kneading your own dough is quite an art. I've done it a few times,
especially with naan bread as it seems to make a difference, but I have
poor hand strength and some arthritis, so I find that difficult. It makes
getting the consistency correct so much easier, though. You can tell if
the water content is perfect by the feel of the dough, and it doesn't take
much practice to get the feel for it.

Depending on a bread machine to do all the mixing has different rules, and
I got to learn on my old machine how to tell if the mix was right by
listening to how hard it labored with the dough. Depending on what it was
making, I could tell right away if it sounded right. The reason the old
machine fell off the countertop, in fact, was that the dough was too
stiff, and I was on a business call with a headset on...

The new machine will require some getting used to, as the motor seems a
little smaller and less powerful, and struggles more significantly if the
dough is too stiff. Good that I can tell more quickly if there's not
enough water in the mix; bad if I go away and leave it to work on its own.







.

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