Mixed results from 3 attempts (beginner)
UK-based, electric oven, degrees Celsius temps.
Three attempts listed below, each with observations and results...
I reduced all the measurements because currently I only have a single small Pyrex dish. I also read somewhere that Pyrex can get too hot during the baking process and can scorch the dough and consequently oven temperatures should be reduced by about 20 degrees C, which is what I have done.
--- ATTEMPT #1 ---
100ml of warm water.
One miserly (less then level) tony teaspoon of treacle dissolved in the warm water.
100ml of cold milk.
Added approx. 8 grams of dried active yeast (Allinson).
Yeast mixture allowed to settle for 10 mins to activate the yeast and develop a head of froth (less than 1cm).
Sieved 250 grams of wholemeal bread flour (Sainsbury's own brand) into a warmed mixing bowl.
Two small pinches of salt added and mixed into the flour.
Left the bowl to warm the flour for a few mins.
6 grams of butter added that to the warm flour and mixed in by hand.
Added the frothy yeast liquid to the flour and mixed in using a wooden spoon to clump into one large ball of dough. This was then left to stand for a few mins to allow the flour to absorb the moisture.
Dough hand-kneaded for 10 mins.
OBSERVATION: the dough was heavy and VERY sticky.
Dough covered and left to rise for 30 mins (in a warm place).
The dough roughly doubled in size.
Knocked down and then kneaded the dough the second time for 10-12 mins.
Dough covered and left to rise for an hour (30 mins in a warm place, 30 mins at room temperature).
Dough placed in a Pyrex dish.
Dish placed in oven pre-heated to 210 degrees C for 15 mins.
Reduced the over temperature to 180 degrees C and baked the dough for 30 mins.
RESULT: loaf flat with a thick and heavy crust. The inside was softish but more like a crisp-bread such as Ryvita. It was tasty enough. Edible, but only just. Very hard to slice with a bread-knife, although slices did stay intact. Obviously over-cooked. Possibly "broken dough" syndrome from excessive kneading. Possibly insufficient water. Possibly insufficient yeast.
--- ATTEMPT #2 ---
50ml of warm water.
Added one level little teaspoon of treacle and stirred well until it had completely dissolved. Added 50ml of cold water. This made a total of 100ml of water.
Added approx. 4 grams of dried yeast (Allinson).
Stirred the mixture well and allowed to settle for 15 mins to activate the yeast and develop a head of froth (approx. 1.5cm).
100 grams of wholemeal bread flour (Sainsbury's).
Approx. 30 grams of slightly lighter Rye wholemeal flour (Dove's Farm Organic).
Sieved the combined flour into a lightly warmed mixing bowl.
One small pinch of salt mixed into the flour.
Left the bowl to warm the flour for a few mins.
Added 2 grams of butter to the flour along with a small slice of margarine and mixed in.
Added the frothy yeast liquid to the flour and mixed in using a wooden spoon.
OBSERVATION: dough VERY sticky again and I had to add a lot of flour to my hands. This made the dough quite "dry".
After a few mins the mix started to clump into one large ball of dough. This was then left to stand for a few mins to allow the flour to absorb the moisture.
Kneaded the dough for about 4 mins.
Dough left to rise for an hour in a warm place. The dough hardly rose at all.
Dough knocked down and shaped into two small clumps/balls.
Placed both dough balls side-by-side into a Pyrex dish lightly dusted with flour and baked for about 20 mins at 180 degrees C and then turned off the oven and left the bread in the oven for another 30 mins to cook in its own heat.
From an online source: I placed 5 ice cubes into a metal tray at the bottom of the oven when I first put the bread in to generate steam and help prevent a hard crust.
RESULT: much softer bread (more like soft bread rolls), although still a little flat but incredibly tasty. Thin and soft crust. Easy to slice with a bread-knife. Slices remained intact.
--- ATTEMPT #3 ---
One miserly (less then level) little teaspoon of treacle added to 50ml of warm water and stirred well until it had completely dissolved.
12 grams of dried yeast (Allinson) stirred in.
Yeast allowed to activate for 15 mins (head of froth 3cm).
110 grams of wholemeal bread flour (Sainsbury's).
60 grams of Rye wholemeal flour (Dove's Farm Organic).
Sieved the two flours together into a lightly warmed mixing bowl.
One miserly (less then level) little teaspoon of salt added to the flour.
Left the bowl to warm the flour for a few mins.
Added the frothy yeast liquid to the centre of the flour and lightly covered with flour, then left to sit for 10 mins ("Setting The Sponge" technique).
Added slice of margarine (equivalent to about one large teaspoon) to the flour and mixed in.
Mixed the ingredients using a wooden spoon.
OBSERVATION: the dough was VERY sticky again.
This was then left to stand for 5 mins to allow the flour to absorb the moisture.
Kneaded the dough for about 8 mins (the window-pane test didn't work properly because the dough was too heavy - I think?).
Left the dough to rise for an hour in a warm place (didn't rise much).
Punched down the dough.
Shaped the dough as before and placed the into a Pyrex dish lightly dusted with flour.
Baked for 25 mins at 180 degrees C and then turned off the oven and left the bread in the oven for another 30 mins to cook in its own heat.
As previously, I placed 5 ice cubes at the bottom of the oven for steam when I put the bread in.
RESULT: bread soft but barely rose at all. Tasty. Crust soft. Easy to slice with a bread-knife. Slices remained intact.
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
POSSIBLE MISTAKES
I wonder if adding treacle (even a tiny teaspoon) is having the following effects:
- it initially makes the yeast clump together, which then separates before frothing
- it may be causing the dough to be particularly sticky and difficult to work with
- it may be causing the yeast to exhaust itself before it has time to work on the dough and hence the dough doesn't rise much
My attempts are based on a number of sources:
- a very basic recipe for white bread that was taken (and adapted) from the video at http://www.bbc.co.uk/programmes/b00zf9vd [1] (by the chef Michel Roux Jr, broadcast on BBC2 at 19:00 on Monday 14 November 2011. See also - http://www.bbc.co.uk/blogs/food/2011/03/great-british-revival-the-lost.shtml [2])
- http://www.allotment.org.uk/allotment_foods/bread-making/baking-bread-home.php [3]
- http://www.bakingmad.com/recipes/grainsandseedbreads/traditional-handbaked-wholemeal-loaf- [4]
- http://www.deliaonline.com/how-to-cook/bread/how-to-make-white-bread.html [5]
- http://www.thekitchn.com/thekitchn/tips-techniques/bakers-techniques-how-to-do-the-windowpane-test-when-kneading-bread-070784 [6]
I would appreciate any comments of where I might obviously be going wrong.
(NB. I shall be getting proper metal loaf tins this weekend)