need help with bread making

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need help with bread making
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Mrs Fiddlesticks

Joined: 02 Nov 2004
Posts: 10460

Posted: Thu Mar 24, 05 10:54 am Post subject:

If you are going to make bread for right now as it were, why not increase the ingredients and make a couple of loaves and freeze them?

On a Sunday I use 3lb bread flour,
2 sachets of easy blend yeast,
1tbsp salt,
1oz butter,
approx 1+3/4pint hand hot water.
Make up as usual etc, etc.

I find this can be divided in a number of ways. It either makes 2 really large 2lb loaves, or 2 smaller ones and a 1lb ish one or I've divided it in to 3 and made loaves without tins or 2 loaves and a number of rolls. Baking it all together makes better use of a hot oven. I know there is a loss of crustiness after freezing but not if its not kept for too long in there. That amount of bread is enough for a family of four with all their lunch boxes for a week.

bagpuss

Joined: 09 Dec 2004
Posts: 10507
Location: cambridge

Posted: Thu Mar 24, 05 11:10 am Post subject:
while we are on the topic of bread what about making dough just a few hours in advnace or the night before would putting it in the fridge follow the same principle as freezing it get to being ready for the oven then just fridge it till you need it?

Pilsbury

Joined: 13 Dec 2004
Posts: 5645
Location: East london/Essex

Posted: Wed Mar 30, 05 9:36 pm Post subject:

I am proud to say that I have started to bake my own bread again for the first time since I left college and it is coming out great. It lasts for 3 or 4 days if wrapped in a carrier bag and tastes much better than bought loaves.
But on the subject, at college we used to make up the dough in the after noon, let it rise knock it back then form the rolls for the next day in the restaurant, place on the baking sheet and lay a piece of parchment over the top then put them in the fridge over night, when we came in the next morning they were proved and ready to be baked. We did the same on a friday but put them in the freezer and took them out first thing monday and put them on TOP on the ovens to thaw and prove befor baking so it should be fine

Lloyd

Joined: 24 Jan 2005
Posts: 2699

Posted: Wed Mar 30, 05 10:28 pm Post subject:
[quote="wellington womble"] I was wondering about this, as our breadmaker bread doesn't keep very well, and when I have packed lunches, I end up with stale bread.quote] I've switched to using olive oil in the mix now, as this seems to keep it fresher. Oh, and store in plastic bags, like someone else just said.

wellington womble

Joined: 08 Nov 2004
Posts: 15051
Location: East Midlands

Posted: Thu Mar 31, 05 10:09 am Post subject:
I've found a solution now, madman - I just don't go to work! Sadly, its inevitable that I will have to go back, though, so I'll be trying it later on!

wellington womble

Joined: 08 Nov 2004
Posts: 15051
Location: East Midlands

Posted: Thu Mar 31, 05 10:12 am Post subject:

Bugs wrote:

wellington womble wrote:

I'll have a go, when the hot cross buns are finished (wonder if you could do it with them too?)

Hot cross buns freeze brilliantly and you can just defrost them and eat them like that, or toast them of course.

Hoping to make some hot cross buns tomorrow.

If you split them before you freeze them, you can bung them straight in the toaster (spot the person with no cooking facilities!) Makes that sunny Saturday I spent baking seem less wasted (at the time I wanted to be in the garden!)

Northern_Lad

Joined: 13 Dec 2004
Posts: 14210
Location: Somewhere

Posted: Thu Mar 31, 05 10:13 am Post subject:
I use an old 'celebrations' tin to keep my bread in, with a piece of kitchen roll on the bottom to absorb any moisture, and it keeps very happily for up to a week depending on the type of bread.

rhyddid

Joined: 30 Jan 2005
Posts: 228

Posted: Thu Mar 31, 05 10:46 pm Post subject: Re: need help with bread making

boff wrote:

Need some help. My partner and I work odd shift patterns and our plan of making/baking our own bread is going to pot! We would like to make a largish batch of dough in one go rather than every day. Can anyone advise me on freezing dough prior to baking ? Will it rise again when thawed ? Any suggestions?

Yes, it will rise again after thawing. That's what supermarkets and many other places do.

When I make my dough, if I can't bake it that day, I put it in an outside fridge (which is not working and not plugged to the mains). Bring it in the next day to rise and then bake off.

The slow rise in the fridge makes a great tasting bread.

boff

Joined: 23 Mar 2005
Posts: 354
Location: Still alive and kicking

Posted: Fri Apr 01, 05 8:53 am Post subject:
I wish I'd found this site earlier - you are all so helpful. As soon as I can I'm going to try all of your suggestions and put together the details of the outcome as the definative guide (until someone comes up with more ideas of course - about twenty minutes ought to be enough )

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