The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Plain & Simple ..daily bread for yeasties

macette's picture
macette

Plain & Simple ..daily bread for yeasties

my daily bread....works for me everytime....when your a newbie

450 g flour

2 tsp yeast

1 1/4 salt

1 tbls honey

15g Butter 

270g approx mix water and skim milk

jimbtv's picture
jimbtv

Beautiful. What did you use for a pan?

What temp and how long? Did you use any steam? 

macette's picture
macette

used one of those box loaf tins I think 1 1/2 lb...pre heat oven 200 C ..cook 10 mins..reduce to 180 c cook 25 mins. Steam I put tray in shelf under the bread added water to hot tray sprayed loaf and sprayed inside oven and prayed...lol. It really is the easiest loaf eats great and toasts great. I stick with this one. 

jimbtv's picture
jimbtv

Ah, the spray-and-pray method. Been there...

While the crumb is beautiful I really love the uniform color of the crust. My pan loaves take about an hour at 220C to get the interior up to 98 C, and the tops get pretty dark.

macette's picture
macette

I’m using a fan forced oven...I am to scared to use the normal smaller oven, it would just change everything...what kind of oven are you using jimbtv...

clazar123's picture
clazar123

I love that it doesn't have "shoulders" (the muffin-top that sags over the side of the loaf. ) Looks delicious.

Keep the base and start variations so you can see how different add-ins affect the dough:20-30% whole grain or rye, leftover cooked oatmeal or rice, fruit/nuts, seeds, spices, vegetables, beer/wine, higher hydration,etc.

Have great delicious fun !

macette's picture
macette

i do have some whole wheat, I will try that first, also have some oats...bit scary isn’t it...lol my cinnamon raisin loaf is very different...so try the W/w first..

 

gwschenk's picture
gwschenk

Nice looking loaf. Did you use a sponge?

I'm not able to maintain a starter or take a couple of days to make bread, so like you I make regular old pan bread. I've been using white bread variation #3 from the Bread Baker's Apprentice. The bread comes out great. I put some whole wheat flour in it at times. I also trade it to a neighbor for fresh eggs.

It's taught me a lot about bread making. I don't have counter space for a stand mixer so it's all hand mixed, which I think is a great way to learn bread.

Portus's picture
Portus

... loaf that permits variations is Dan Lepard's "Failsafe White Bread", compliments The Guardian.  It is worth a try if and when pushed for time.

http://www.theguardian.com/lifeandstyle/2009/sep/10/bake-your-own-bread

 

macette's picture
macette

Really enjoyed that article...will save that. Thanks 

macette's picture
macette

No sponge used this time, I have done the same loaf with a sponge. Lately I have been using a kind of autolyse...mix everything and then rest the shaggy dough for 15 min. Then knead, works great less kneading and nice and smooth. I am a lover of white bread made ,sliced ,eaten ,and remainder frozen. That’s a great deal you have going with the neighbor...lol. My other breads are cinnamon raisin ,dinner rolls ,hamburger buns, and an occasional Italian baguette with add ins. But really love my mixer. I really need to increase my variety of bread, I have a lot to learn yet quite new to this...but need more freezer space...lol