The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Hello from a bread newbie in Scotland!

74days's picture
74days

Hello from a bread newbie in Scotland!

Hi all!

I just found this page by looking around for some easy adds to my bread. I'm a serious newbie with baking - only just started two weeks ago and already I think I've had more fun in the kitchen than I ever had in my whole life.

I'm doing everything by hand (so mixing, kneading... all that good stuff) and have been doing little easy experiments with a basic recipe for white bread.

I've only made about 10 loaves so far - all on the same recipe with small changes:

  • 500g flour
  • 300mls warm water
  • 3tbs oil
  • 2tsp salt
  • 2tsp sugar
  • sachet of easy bake yeast

I've been adding seeds, honey and maple syrup, using different flours like wholemeal and (just today!) spelt flour - that kind of thing, but I was hoping to add more things, like oats, spices & herbs. 

My budget is *super* tight so I'm hoping that by learning from everyone I can start making more interesting and flavourful additions to my breads!

-74days

plain white sandwich

Danni3ll3's picture
Danni3ll3

considerIng you have been baking for only two weeks! I can't imagine what you are going to be able to create once you have a bit more experience!!

Welcome to the Fresh Loaf! We have an amazing community and I hope you love it as much as I do. 

74days's picture
74days

Thank you so much! I was worried that there were too many bubbles in there but it cuts nice and tastes good too - which is the most important thing. Already the community has made me feel very welcome, it's lovely!

Lazy Loafer's picture
Lazy Loafer

... sounds like you're hooked! Bread baking seems to quickly become an obsession around here. :)

Spend some time browsing around the various forums and blogs, and you will get all sorts of ideas for interesting things. Have fun!

74days's picture
74days

Thank you so much! What a warm welcome :) I certainly am hooked - my waistline does not appreciate all the bread but my friends and family certainly do! 

Ru007's picture
Ru007

Great looking loaf!! 

If you want ideas, there's TONS of them here! 

Can't wait to see more of your bakes :)

74days's picture
74days

I've already seen about 100 ideas that I want to try - I get the feeling that this was either the BEST thing I ever did or the WORST, lol! :D

drogon's picture
drogon

living in Devon though!

On adding seeds, grains, etc. be aware you'll need more water in the mix. Especially with oats. (but not too much, it's bread your making not porrige!) You might want to search for "soaker" which some folks use - basiclaly soak the seeds/grains for a few hours/overnight before adding them into the dough mix. A popular loaf I make has about 15% seed/grain mix and 10% wholemeal flou the rest being white.

I'd avoid spelt for now - 100% spelt can be tricky and its expensive!

Lookup the real bread campaign to find some real bread bakeries near you - if anywhere near Dunfermiline then Woodleigh Stables is a fantastic little place to get ideas from (and amazing baguettes!)

Keep baking!

-Gordon

74days's picture
74days

I actually start work in Dunfermline next week! I might pop into town and see Woodleigh on my day off.

You aren't wrong about Spelt - oh my goodness - the bag said it would rise faster than normal but it took forever and it's very dense. Lovely taste though!

I saw posts on the soaking oats, I've been reading through almost everything I can find (A lot of it seems a bit too complicated for me at the moment!) and some types of bread I've never ever tried. It's very exciting! 

drogon's picture
drogon

They're open Friday, Sat and Sunday. See:

http://www.woodleastables.co.uk/contact-us.html

-Gordon

 

chockswahay's picture
chockswahay

I like the name ......... any particular reason?

I lived just West of Glasgow for nearly 10 years and only recently moved away (Cumbria now), so although not Scottish I do have fond memories ..........

This site is mostly American but you will find a few spread all over the world, along with a few of us Brits.

I started making bread by hand only 4 years ago and even now I am still cmpletely surprised that I CAN make bread!  You will find very quickly that your bread is better in every way than the stuff you can buy in the shops.

If I can be so bold, gather plenty of experience with 'yeasted' bread before you have a go at sourdough, it's quite a different beast.

By the way I like the look of the spelt loaf you posted seperately .......... v nice!

Good luck and enjoy!

chockswahay's picture
chockswahay

I like the name ......... any particular reason?

I lived just West of Glasgow for nearly 10 years and only recently moved away (Cumbria now), so although not Scottish I do have fond memories ..........

This site is mostly American but you will find a few spread all over the world, along with a few of us Brits.

I started making bread by hand only 4 years ago and even now I am still cmpletely surprised that I CAN make bread!  You will find very quickly that your bread is better in every way than the stuff you can buy in the shops.

If I can be so bold, gather plenty of experience with 'yeasted' bread before you have a go at sourdough, it's quite a different beast.

By the way I like the look of the spelt loaf you posted seperately .......... v nice!

Good luck and enjoy!

74days's picture
74days

I didn't want to post the spelt loaf here because I thought it might not be the place for it!

I'm certainly going to try to perfect my yeasted breads before I attempt sourdough - that looks a bit more intense than I am ready for I think!

I already think that I won't be buying shop bought bread any more - and I've got a lot of people who are 'hinting' very strongly that a loaf or two wouldn't go amiss for them. Mum just flat out tells me "I need a white loaf... chop chop!"

The taste (and the feeling of accomplishment!) with homemade is just unreal. No more 'plastic bread' for me! 

(and the 74days meaning had been lost to time! I've had it as my username for so many things for so long!)

dabrownman's picture
dabrownman

on sale.  Anything goes for add ins in bread - as long as you stay out of the hardware and auto parts stores:-.  Lucy and I have dumped just about everything in bread that is edible with pretty much fine and tasty results - so no worries.

The thing about SD is that, since it is so slow to raise a loaf of bread, it is actually less intense and easier on the nerves with plenty of time to get everything just right.  Yeast breads are too fast and make one rush around for no good reason:-)  It is only a matter of time before you get into slow and leisurely SD bread....... now that you are hooked.

Happy baking 

drogon's picture
drogon

I make a lot of slow-risen yeasted breads too. I use Bioreal dried yeast and just a fraction compared to normal. About 0.9g in 350g flour for an overnight rise, then 1.5-2 hour proof in the morning. Basically that slows it down to the same speed as my overnight sourdoughs. but has a bit more of a "yeasty" aroma about it that some people like.

But its essentially all about time & flavour management.

-Gordon

dabrownman's picture
dabrownman

yeast for sure - slow it down by using a pinch of it.  Just think how slow a SD bread is with 1 g of starter :-) - it takes 24 hours on the counter just to make 100 g of levain for a loaf of bread .......

Slow  is the way to go when it comes to all kinds of bread.

Happy baking