bread
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- Stokey Sue
- Posts: 8629
- Joined: Fri Apr 27, 2012 2:02 pm
- Location: Stoke Newington, London
Re: bread
aero280 wrote:
You can freeze sliced bread, but I would get some of the Lakeland "Easy Leaves" which are just plastic sheets to put between slices before freezing to keep them separate and allow them to separate easily.
I had one of those rolls of baking parchment strip for lining the sides of cake tins, just the right width for putting between slices of bread, and you can cut across to slice size pieces or wind it iinbetween the slices in one piece, no plastic!
If I'm feeling efficient I open freeze slices, then they can be put into a bag without separators - they don't take long to freeze or to thaw
Re: bread
thought i'd put this in an old bread thread rather than starting a new one.
i came across the mention of a book called 'the tassajara bread book' (first printed in 1970) which was described by someone as producing 'brick-like' wholemeal bread. i wondered what they were doing wrong so had a hunt.
it has some interesting looking recipes (- from the hippy/buddhist era in california - 'the first zen buddhist monastery in the americas') - not just bread - very wholesome...
the book opens directly as a pdf and downloadable from here http://www.xedizioni.it/Numeri-due/Tassajara-bread-book-p.pdf
it was also under the misapprehension that one of the best way to store bread is in the fridge in a plastic bag.
i came across the mention of a book called 'the tassajara bread book' (first printed in 1970) which was described by someone as producing 'brick-like' wholemeal bread. i wondered what they were doing wrong so had a hunt.
it has some interesting looking recipes (- from the hippy/buddhist era in california - 'the first zen buddhist monastery in the americas') - not just bread - very wholesome...
the book opens directly as a pdf and downloadable from here http://www.xedizioni.it/Numeri-due/Tassajara-bread-book-p.pdf
it was also under the misapprehension that one of the best way to store bread is in the fridge in a plastic bag.
- Stokey Sue
- Posts: 8629
- Joined: Fri Apr 27, 2012 2:02 pm
- Location: Stoke Newington, London
Re: bread
That book looks kind of familiar, but it might just be a family resemblance to other books of the period
- Earthmaiden
- Posts: 5297
- Joined: Fri Mar 27, 2020 11:58 am
- Location: Wiltshire
Re: bread
What lovely find! Takes me straight back to when I first got involved with the wholefood movement locally. Long enough ago to remember the excitement fondly. The bread did seem more brick-like after white Mother's Pride or whatever but was still delicious and became the norm for many. I'm afraid that I still think that bread keeps longer in a plastic bag in the fridge, even though it is only really good for toast once it has been kept that way.
Re: bread
there's a tassajara cookbook, too - which is downloadable from this site - https://b-ok.cc/book/1230336/9c1196 (up to five downloads in 24 hours without having to register) if you're interested.
there are some other bread books available there.
there are some other bread books available there.
Re: bread
My last couple of loaves have not turned out well - feels heavy and dense.
At the start of lockdown I had a couple of extra bags of flour than usual, and then I couldn't bake for a while.
The yeast is Allison's fast action from a fresh and in date tin.
The bread flour is out of date - white, Waitrose Essentials was BB February 21, the Dove's stone ground wholemeal was May this year.
The result is the same with the overnight method and two rise same day. I've tried increasing yeast from 7g to 10g, slight increase in water and ensuing rises are over an hour each time.
Your thoughts or advice, please.
At the start of lockdown I had a couple of extra bags of flour than usual, and then I couldn't bake for a while.
The yeast is Allison's fast action from a fresh and in date tin.
The bread flour is out of date - white, Waitrose Essentials was BB February 21, the Dove's stone ground wholemeal was May this year.
The result is the same with the overnight method and two rise same day. I've tried increasing yeast from 7g to 10g, slight increase in water and ensuing rises are over an hour each time.
Your thoughts or advice, please.
Re: bread
Is the yeast from the same source?
I had a similar thought about bread yesterday. I was given a packet of Allinson fast yeast by our DiL which they bought in March 2020 at the start of lockdown. It was never used up and I got the last four sachets. I also had an unopened packet of Sainsbury instant yeast, but that was a similar age.
I made a standard white loaf 10 days ago with the last of the Allinson's yeast and it rose very quickly and I had to keep an eye on it. I got a tall open loaf. Yesterday i made a similar loaf with the Sainsbury's yeast and it struggled to rise. It was almost as slow as the sourdough! I used the same Sainsbury yeast on the Chelsea buns last week and they were very slow too. The Sainsbury yeast has a BBE of November 2021. I don't know the age of the Allinson yeast, but it was different, a slightly finer grain.
I had a similar thought about bread yesterday. I was given a packet of Allinson fast yeast by our DiL which they bought in March 2020 at the start of lockdown. It was never used up and I got the last four sachets. I also had an unopened packet of Sainsbury instant yeast, but that was a similar age.
I made a standard white loaf 10 days ago with the last of the Allinson's yeast and it rose very quickly and I had to keep an eye on it. I got a tall open loaf. Yesterday i made a similar loaf with the Sainsbury's yeast and it struggled to rise. It was almost as slow as the sourdough! I used the same Sainsbury yeast on the Chelsea buns last week and they were very slow too. The Sainsbury yeast has a BBE of November 2021. I don't know the age of the Allinson yeast, but it was different, a slightly finer grain.
Re: bread
My loaves are slower to rise at the moment but that's down to the ambient temperature rather than anything else. I always buy the tins of Allinsons yeast rather than the packs of sachets. The best before date on the tin I recently opened is April 2023, which is a good thing as I ordered 2 in error - but then at 2 loaves/week on average, that's only 7 weeks worth per tin.
Out of interest, just checked the best before date on the normal yeast I have in the cupboard and that's October 2014! I know it worked well last Christmas, but I can't think that I've used it since. Needs chucking and replacing
Out of interest, just checked the best before date on the normal yeast I have in the cupboard and that's October 2014! I know it worked well last Christmas, but I can't think that I've used it since. Needs chucking and replacing
Re: bread
My Allinson's yeast is 2023 as well. For the photographed loaf used bread warmer setting and warm water initially, something I don’t usually do. Looks like it’s the lack of gluten. It’s edible, but not as nice as we’d like.
Thanks for all the comments.
Thanks for all the comments.
- WWordsworth
- Posts: 2211
- Joined: Wed Dec 05, 2012 3:26 pm
- Location: North West Leicestershire
Re: bread
I have had problems on occasion with Allison's yeast.
Currently using Aldi sachets.
At 59p for 8 you can't go wrong.
Currently using Aldi sachets.
At 59p for 8 you can't go wrong.
- Badger's Mate
- Posts: 1489
- Joined: Thu Jan 14, 2016 6:07 pm
Re: bread
I find that dried yeast becomes much less active quite quickly, for this reason it's usually bought in sachets but if using a larger packet or tin it's kept in the freezer once opened. If the crumb is too heavy, I first reduce the proportion of wholemeal or increase the amount of yeast to lighten it rather than throw anything away.
I bought 3 x 6kg bags of flour from Redbournbury on our last visit, one each of malted wholegrain, wholemeal and white. The malted flour has all gone, but there's some left of the others, BBE September & October 2021 respectively. They will get used up within the next 2-3 weeks. We need to get out to the mill soonish.
I bought 3 x 6kg bags of flour from Redbournbury on our last visit, one each of malted wholegrain, wholemeal and white. The malted flour has all gone, but there's some left of the others, BBE September & October 2021 respectively. They will get used up within the next 2-3 weeks. We need to get out to the mill soonish.
- Stokey Sue
- Posts: 8629
- Joined: Fri Apr 27, 2012 2:02 pm
- Location: Stoke Newington, London
Re: bread
I’m still using the big bag of Fermipan active dried yeast bought in lockdown
It has been in Tupperware in the freezer since it was opened and it’s still very active, turbo charged dough
Like aero I notice it is exceptionally fine grained
It has been in Tupperware in the freezer since it was opened and it’s still very active, turbo charged dough
Like aero I notice it is exceptionally fine grained
Re: bread
BM, tried reducing wholemeal and increasing yeast. Will make a white loaf from in date flour to check it’s not yeast. Because of the amount of bread I used to bake, it was better to buy in tins. But it will now go in the freezer.
- halfateabag
- Posts: 967
- Joined: Wed Apr 08, 2020 7:28 pm
Re: bread
Some nice looking loaves out there and some good tips - thanks
I have a plethora of SR flour at the moment and found this recipe https://www.recipetineats.com/sandwich- ... uick-easy/
Do any of you have anything similar you have tried or any advice ?
Remoska Mexican scones for brekkie... Mmm
I have a plethora of SR flour at the moment and found this recipe https://www.recipetineats.com/sandwich- ... uick-easy/
Do any of you have anything similar you have tried or any advice ?
Remoska Mexican scones for brekkie... Mmm
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