Wobbler
New Member
Just had a bash of it there. I took it out of the oven a few minutes ago and it looks fantastic. I think it's the best thing I've ever done. Anyone else into this?
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I love baking bread but I can't get it right here. I swear it's the flour. Cardamom bread out of the oven is delicious.
are you using the strong flour in the tan coloured bag?
Just a plain white loaf.What kind of loaf?
If you're baking bread it's strong flour you need - plain flour won't have enough gluten and you wouldnt use self raising with yeast cause it already has baking powder added.
Honestly, I think I tried it with all three and none of them worked. Maybe it's just different flour full stop. I know there is a conversion for Canadian/US flours in baking but I can't figure it out here. I had loads of loaves just not work out. I was obsessed for weeks and then just gave up.
I shouldnt bee the bread recipe I use is Julia Childs' cant get more yankified than that.
Send me the recipe and I'll have a look.
I'll have a look when I get home and do some reading but just looking at it the recipe it looks wierd. That's a huge amount of sugar and seems like a huge amount of yeast too - is it bolting and rising very fast?
If you are using fast acting yeast there's no need to go through the palaver of adding it to the water - you can just add it to the flour directly without dissolving first - it also means you are less likely to kill the yeast if your water is too hot.
Are you sure your yeast is still alive - if you add a packet to some warm water will it start to foam? - it could be that the yeast is fucked.
I always lash in lots of cous cous. and seeds. Roasting garlic and throwing it in is great too. I don't make loafs though, crispy buns. Still can't get over the fact you can only buy fresh yeast in one shop in Dublin
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