The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

What about yea, from N.Ireland

Hightowersbigloaf's picture
Hightowersbigloaf

What about yea, from N.Ireland

Hi I'm Peter, googled to this site couple of weeks ago and decided to join because it looks good, plenty of the good info and kind help from each member here. Been baking on and off for 30 odd years since a child (Mum always knows best lol). Don't think i'm great at baking anyone thing but like giving things a go especially sourdough bread which does me head in when it goes flat like this morning lol. God loves a trying so will try again :D 

PMcCool's picture
PMcCool

And welcome to TFL!  You are obviously a person of discernment, for the site does have heaps of good information and (almost always) helpful people.

I hope to hear about your baking endeavors.

Paul

Hightowersbigloaf's picture
Hightowersbigloaf

Thanks for the welcome and nice comment. I have been trying to bake white baps for years and got almost to the point of giving up untill yesterday. They have always been to flat or hard as nails. I concidered it to be of two things yeast and not enough kneading or folding of dough. Using fresh yeast 12grams, kneaded for 5min in machine and 12 mins by hand and folded dough total 7 times after seeing a youtube vid, can't remember who by, made it rise more than double withing the 1hr. Plus no knock back with only a little kneading for 2nd rise just shaped into a long roll divided for 8 baps (Large) rounded & patted down slightly and left alone in a warm place beside radiator for further 1-1/2hrs and rose brilliantly, egged, poppy seeded tops & baked @ 230 oC cooled and eat two before going to bed, lol. Going to make a big batch today also.

By the way the baker brothers book not to promote it is very very good :)