Plain White rolls - no fuss

[JulieO]

I use the Simply No Knead improver that I order from their store. 

[dede]

I have a loaf on the go now (first rise)
Going to try Hallys method as well.

[Halex]

I have one in the oven for my friend who is looking after my kitten Tangles.

Hope it works well for you Dede.

H

[dede]

Pretty cold here today so mine will need a while for the second rise. I have just sat it on top of my oven at the moment as I have a roast cooking. Hopefully the warmth will make it rise quicker.

[dede]

Well my dough is still rising. Just reached above the tin. Will let it rise a bit longer before I bake it. Second rise so far 2.5 hours.

[dede]

Ok here is a before and after photo of the bread I made.





Only problem was the whole top was one big air bubble. Looked good though.

So what did I do wrong?

[judydawn]

Guess it is not going to work for everyone Mandi, maybe your cold temp had something to do with it.  I'd just cut the 'air bubble' off and get stuck into it - crust at it's best   

[Tasty]

I have had this happen to me when making another bread loaf and I suspect it's because you don't punch the dough down after first rise.

Could be wrong though.

[dede]

I let it rise until doubled in the TM, then kneaded it for another 4 minutes before tipping it out and kneading a bit longer before I put it in the bread tin for the last rise.
I wonder if it was from the warm heat rising up from the oven? I really don't know.

The bread was still very tasty

[Shazzy]

This is such an amazing thread full of tips and ideas (Plus its a great loaf - thanks Chookie) - but just a very long one to read! I was wondering how a thread dedicated just to tips on bread making and have it "pinned" to the front of the Bread posts would work - it would be a quick reference guide. Some of the things that I think would be good to have there would be how to par cook a loaf or roll and then finish cooking, What to do if you only make the dough and then want to put it in the fridge for later ect ect. I am trying hard with my bread but unfortunately it doesn't always work and when i go to look for a tip that I know I have seen in a thread somewhere I cant find it!!  Anyway just a thought.

[judydawn]

That's a good idea Shazzy and some of our threads are getting very long.  I am not the bread making Queen though so will leave it  to those who know best to start this bread making reference/tips thread and then one of us moderators can sticky it. Who wants to start something?

[JulieO]

Am having a go at making 2 smaller loaves of this bread using the extra prooving method.  Am using a bread form tin that holds 4 "Farmhouse" sized loaves (only using 2 at the mo of course).  They are currently outside as it's a warm day, so far so good.  Another 40 mins to go on the 2nd rise.  Will report back if they turned out good. 

[achookwoman]

Julie,  will be very interested to see how you go.

Dede, the air bubble may be due to you not knocking down the dough enough ,as already suggested by tasty.  If you roll your dough up like a swiss roll,  it may help to counter this.

Shazzy and Judy,  I have been thinking about this suggestion.  If no one else wants to run with it,  I will have a go.  I need to decide how to organize the information to make it accessible. Any suggestions would be appreciated.

[dede]

Dede, the air bubble may be due to you not knocking down the dough enough ,as already suggested by tasty.  If you roll your dough up like a swiss roll,  it may help to counter this.

Thanks Chookie. I will see what happens next time. I think I kneaded it enough but next time I will knock it down and let it rise a third time see how I go.

[JulieO]

Chookie, they turned out brilliantly!  Your recipe plus Hally's longer proving time is a total winner for me. 

I'm now confident to next time make 4.  I won't double up the recipe as it might not bide well with the TM, so instead will make one lot of dough, remove bowl from the TM and let it start its first rise (80 min) and immediately mix another lot in my second bowl. 
At the end of the first rise, I'll be able to put each bowl back into the TM to do the knock down and continue from there to make 4 of these sized loaves, 1 for immediate use and 3 to let cool and then freeze.  Very happy.