I'm at home today too mol. I fancy showing you how it's done to be honest. I think there's some bread flour at home. I'll have a look when I get in.
Another step up the middle-class ladder
Cool, that would help actually!
I'm going to see if we have a loaf tin, see if that makes a difference.
Well, that worked out quite well.
More kneading, 10 minutes of it, turned the dough really rubbery. It rose well, proved ok but the end result wasn't an awful lot larger than last time, but I made it a slightly different shape so hard to tell.
The bread was very tasty again but rubbery as well.
I took the water out of the oven at 10 mins to get a crispy crust. I thought I'd burned it, it was really dark and rock hard, but it's softened up a lot now. The bread is slightly less dense but a lot more rubbery. I think I will try more yeast next time and perhaps less kneading. Mrs Grips wasn't so keen on the rubberyness.
Tried the flying sponge method. Rose well, proved really well but the dough was too foamy and soft to use without a tin. The two rolls I made ended up like biscuits. Bread is soft and fluffy but quite crumbly, crust is crunchy but soft. Slices are half to three quarters the size of a bought loaf.
Mrs G says she preferred the first effort though.Posted 8 months ago #
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