The Poultry Keeper The Independent Forum for Poultry Keepers    FAQ   Search     Register   Log in  Flour for breadmaking Goto page Previous  1, 2, 3, 4, 5  Next          The Poultry Keeper Forum Index -> Recipes Author Message Fenn Joined: 16 Jun 2005 Posts: 2292 Location: Shrewsbury Posted: Fri Oct 20, 2006 10:08 pm    Post subject: I love all the technical bits, Itsy Can you really make bread with 'normal' flour then? Will it work in a breadmaker? Sorry if you've already answered that - it's getting late and I'm in bed with the laptop - if you hear snoring, that'll be me... Back to top mojo Joined: 13 Apr 2005 Posts: 10189 Location: GLENAY north deux sevre FRANCE Posted: Sat Oct 21, 2006 9:37 am    Post subject: if you use normal flour dry yeast seems to work ok Back to top Itsybitsy Joined: 11 Feb 2006 Posts: 1325 Location: Leicestershire Posted: Sat Oct 21, 2006 2:31 pm    Post subject: Yes you can - but you need slightly less liquid, but I can't tell you how much less because I make my bread by hand if the dough feels too dry or too sticky then I can adjust. If you let me have your machine recipe - flour, fat & liquid quantities (in English preferably )I will make some plain flour bread using the same amount of flour & fat and see how much liquid it uses. I've got a batch of spelt flour bread in the oven at the moment. . . I may post photos Itsybitsy Back to top Itsybitsy Joined: 11 Feb 2006 Posts: 1325 Location: Leicestershire Posted: Sat Oct 21, 2006 2:56 pm    Post subject: Here they are - just out of the oven Back to top Paulfrompompey Joined: 05 Aug 2006 Posts: 162 Location: Back in Pompey Posted: Sat Oct 21, 2006 3:03 pm    Post subject: Itsy, those loaves look gorgeous! Think I can smell the fresh bread from here, not too much pickle with the cheese thanks..... (now drowning in my own saliva!) Back to top Itsybitsy Joined: 11 Feb 2006 Posts: 1325 Location: Leicestershire Posted: Sat Oct 21, 2006 3:10 pm    Post subject: You've got to eat the pickle - I've got loads Have you made anything with the breadmaker yet? I've got a breadmaker really . . . . my son . . . I just leave him a note. . . "make bread" He's not here this weekend, he just makes white. . . . I like to play, so this is spelt flour with linseed, millet and poppy seed, daren't try it while it's hot . . . fatal, half the loaf will be gone. Sure you won't have another pickled onion? Itsybitsy Back to top Paulfrompompey Joined: 05 Aug 2006 Posts: 162 Location: Back in Pompey Posted: Sat Oct 21, 2006 3:21 pm    Post subject: Pickled Onions...Mmmm! I can taste the rennies already! No I haven't had a bash with the bread maker yet but I'm going to have a go later today I'll keep you informed, what I'm going to do is have a go with normal plain flour, I have some dried yeast and I will reduce water by a third and see what happens. Could be interesting!! Back to top Itsybitsy Joined: 11 Feb 2006 Posts: 1325 Location: Leicestershire Posted: Sat Oct 21, 2006 3:29 pm    Post subject: I think a third will be too much of a reduction, if the dough is too dry the bread won't rise at all, if it's too wet the dough can't support itself which is more of a problem with a conventionally baked loaf, it won't effect the breadmaker so much. If your recipe is 1 pint - 20 fl oz then use 18, or 600ml - use 550. Itsybitsy Back to top Paulfrompompey Joined: 05 Aug 2006 Posts: 162 Location: Back in Pompey Posted: Sun Oct 22, 2006 7:47 am    Post subject: Well, I reduced the water by 'just a bit' and managed to produce a lovely, fluffy loaf! Had a couple of slices still warm with real butter, not margarine, and it was gorgeous.Mmmmmmm! Back to top Itsybitsy Joined: 11 Feb 2006 Posts: 1325 Location: Leicestershire Posted: Sun Oct 22, 2006 9:41 am    Post subject: Phew - thank goodness for that . . . . I was really worried when I read you were going to reduce it by a third, I tried to reply straight away, but wasn't sure if you had read it or not. Definately not marg - I live in a margarine free house. Good homemade bread doesn't want to be spoiled by spreading solid vegetable oil on it Itsybitsy Back to top Old Man of the 80's Joined: 22 Apr 2006 Posts: 305 Location: Wittering, UK Posted: Fri Oct 27, 2006 3:56 pm    Post subject: How come fresh bread (still hot) disappears 10 times faster than anything else? Had friends round the other day, fresh loaf out the oven ..... gone! Back to top mojo Joined: 13 Apr 2005 Posts: 10189 Location: GLENAY north deux sevre FRANCE Posted: Fri Oct 27, 2006 4:03 pm    Post subject: old man or old fool .......only make bread on the days you are alone.................then enjoy...............heaven on earth Back to top Gilly C Joined: 22 Jun 2006 Posts: 2381 Location: South Cumbria Posted: Fri Oct 27, 2006 5:16 pm    Post subject: I agree fresh baked bread and butter not yellow grease or ciabatta and olive oil mmmmmm Back to top Old Man of the 80's Joined: 22 Apr 2006 Posts: 305 Location: Wittering, UK Posted: Fri Oct 27, 2006 7:55 pm    Post subject: Grrrrr. Gilly C, old man (or old fool) now hungry! Back to top George Joined: 14 Apr 2005 Posts: 5661 Location: London Posted: Fri Oct 27, 2006 8:19 pm    Post subject: I made bread rolls today, We don't use the breadmaker that often though Back to top Display posts from previous: All Posts1 Day7 Days2 Weeks1 Month3 Months6 Months1 Year Oldest FirstNewest First         The Poultry Keeper Forum Index -> Recipes All times are GMT + 1 Hour Goto page Previous  1, 2, 3, 4, 5  Next Page 3 of 5 Powered by phpBB © 2001, 2005 phpBB Group