Forum Thermomix

Thermomix Recipes for TM5 and TM31 => Bread => Topic started by: judydawn on April 16, 2012, 02:03:25 pm

Title: Comment thread for Hints for Making Bread by Chookie
Post by: judydawn on April 16, 2012, 02:03:25 pm
Chookie will add to her list of hints  (http://www.forumthermomix.com/index.php?topic=9564.0) for breadmaking as questions arise, so here you go guys, comments and questions here please.
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: faffa_70 on April 16, 2012, 03:19:56 pm
Thanks Chookie and JD  ;)

You have given so much valuable bread advice chookie over the time, it will be a wonderful tool for EVERYONE (even those of us who bake bread all the time) to have all your hints and tips in the one place.  :-* :-* :-*
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: fundj&e on April 16, 2012, 07:08:03 pm
great thread JD thanks  :-*
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: Cuilidh on April 16, 2012, 09:27:49 pm
OK, one question that has always puzzled me is, why do you knead some breads once, yet others twice?  What difference does it make?  I always thought you had to do two kneads.

Also, can you "over knead", i.e. get so carried away with the therapeutic activity of squishing and squeezing all your frustrations out on the dough that you ruin the loaf?

Sorry, more than one question there but at least they are along the same lines!
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: achookwoman on April 16, 2012, 11:15:18 pm
I will try and address all questions but there are a lot of different opinions about making bread.   I am not a scientist,  and can only tell what I have experienced and read.
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: cookie1 on April 17, 2012, 01:48:57 am
This thread is a brilliant idea. As you know I love making bread and learn so many new things from Chookie and others.
This will have to be Chookie's Bread Corner. :-*
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: courton on April 22, 2012, 05:23:45 am
I have just bought Lauke multigrain soy and linseed bread flour and i would like advice on how to convert it to TMX please. The packet suggests

600g Laucke Multigrain Soy & Linseed Bread Mix
5g Yeast
370ml Water
6g Butter, Oil or Margarine (optional)

Is the yeast enough? How many mins in the TMX for kneading? If I want it as bread rolls, how many mins in the oven?

Would really appreciate your advice Chookie. :) :)
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: achookwoman on April 22, 2012, 06:25:22 am
Courton,  I think Judy might be able to help here.  I would probably use 3 teaspoon of dry yeast. 15/20 mins in the oven.
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: judydawn on April 22, 2012, 06:42:15 am
I just use your no fuss roll recipe Chookie - substitute the flour, sometimes adding half Vitasoy flour and 1/2 normal white bread flour.
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: courton on April 22, 2012, 07:13:14 am
So just follow the no fuss recipe for kneading times as well?
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: fundj&e on April 22, 2012, 07:48:25 am
Chookie does the water  amount sound right ?

when making whole meal bread i use 400g of flour and 300mls of water
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: judydawn on April 22, 2012, 08:00:11 am
I think the multigrain soy & linseed is different to the 10kg bag of Phytosoy Bread Mix I bought.  Mine says 500g Phytosoy bread mix, 5g yeast, 350ml water and 30g chia seeds but I just use Chookies directions and quantities for the no fuss.  Chookie would probably do something different to me though as she knows what she is doing  :D :D  I've been making baguettes with it - cooking at 200oC for 20- 25 minutes.
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: dede on April 22, 2012, 08:03:56 am
Does whole meal and seeded flours absorb extra water so therefore more water is needed in the dough?
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: achookwoman on April 22, 2012, 12:20:09 pm
Does whole meal and seeded flours absorb extra water so therefore more water is needed in the dough?

Yes.  How much more depends on the flour.  You have to get used to what if feels like when you are kneading it.  This is one of the disadvantages of the TMX,  for when you knead by hand you get a good feel for the dough.  Better to have the dough a bit wet,  rather than too dry as it is easier to add more flour.

Uni,  sounds just a little too much.  i would probably use 250/275 mls.
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: dede on April 22, 2012, 12:58:13 pm
I have noticed some doughs being quiet rubbery feeling when I do the final knead by hand when shaping the dough, and others feel real nice and squish (if you know what I mean) ;D
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: meganjane on April 22, 2012, 01:37:11 pm
If I want really soft rolls, I shape the rolls very gently by holding them in the crook of my thumb and forefinger and pushing and shaping by pressing dough to the base of the ball of dough.
There's a picture of what I mean on this post on my bloghttp://bushgourmand.blogspot.com.au/2010/04/hot-cross-buns.html (http://bushgourmand.blogspot.com.au/2010/04/hot-cross-buns.html)

With dough like Teninas Soft Buttermilk Bread and the EDC Buttermilk Bread, the less handling, the better as the dough is very sticky.
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: Cookie-la-la on April 23, 2012, 07:02:03 am
If your dough doesn't rise/double in size within the rest hour is it ruined?  My mixture of milk, yeast and sugar was beautifully frothy (the BEST froth I've ever had) but it's now proofing in an oiled bowl but hasn't risen much.  Will it still be okay?  I am making rhubarb and custard scrolls from a recipe in the latest MC magazine that I am converting -- fingers crossed, I'm not usually this adventurous!!
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: fundj&e on April 23, 2012, 07:20:12 am
Cookie-la-la is it very cold were u are
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: DizzyGirl on April 23, 2012, 07:20:43 am
Or are you singing????
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: fundj&e on April 23, 2012, 07:22:31 am
u r funny today DG did u take some happy pills ?
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: Cookie-la-la on April 23, 2012, 07:55:45 am
Cookie-la-la is it very cold were u are

No, I am in Perth, WA, it's a 20 something degree day, warm inside without heating, clear blue sky.

Or are you singing????

Hhhhmmmm don't think so  :D

I used the dough, regardless, what have I got to lose but a few ingredients?  It was firm, not much elasticity but smooth, it's proofing again speak prior to going in the oven.
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: cookie1 on April 23, 2012, 10:07:37 am
Cookie-la-la I usually let my dough rise to the size I want regardless of the time. I've found that my bread dough is taking more time lately as it has cooled down quite a lot. (Perth too)
From  Cookie1 (no la-la  :D :D :D :D :D)
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: achookwoman on April 23, 2012, 11:09:12 am
Yes Cookie is right,  it is not a time thing,  you just have to wait.  Temp for proving,  should be between 20/25 degrees C.  If you have spices in your dough mix ,  this can retard the action of the yeast.
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: dede on April 23, 2012, 11:15:53 am
Oh you guys are funny ;D
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: DizzyGirl on April 23, 2012, 12:26:10 pm
Fundj no happy pills today, just a blonde moment. I thought cookie changed her name to cookie-la-la
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: judydawn on April 23, 2012, 12:30:12 pm
 :D :D :D :D :D :D :D  I don't think that name would suit our Cookie1 DG.
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: fundj&e on April 23, 2012, 12:38:26 pm
 i cant stop laughing DG
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: dede on April 23, 2012, 12:47:11 pm
Pretty funny though. ;D
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: Cookie-la-la on April 23, 2012, 04:34:49 pm
Fundj no happy pills today, just a blonde moment. I thought cookie changed her name to cookie-la-la

Oh that's classic!   :D :D
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: DizzyGirl on April 23, 2012, 09:51:41 pm
Feeling pretty stupid now
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: fundj&e on April 23, 2012, 09:57:16 pm
 :-*
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: fundj&e on April 23, 2012, 10:07:22 pm
i get confused with only 2 chookies  DG. i will be calling  cookie-la-la,  la la


Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: cookie1 on April 24, 2012, 08:58:33 am
Who cares?  Chookie, Cookie1 and Cookie la-la. Chookie and Cookie are often confused.  The names that is, not Chookie and I being conudesusu..................er is that confoosed.................or confused?
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: achookwoman on April 24, 2012, 10:33:10 am
I don't mind being called Cookie,  could even add on a La La or two.  Just don't expect me to fix any Forum Computer problems ;D
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: cookie1 on April 25, 2012, 06:23:15 am
I love being called Chookie cos then I am the bread queen and feel very honoured.  :-* :-*
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: dede on April 25, 2012, 08:11:39 am
Chookie and cookie your both stars anyway ;D ;D
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: achookwoman on April 26, 2012, 11:17:06 am
Dede, you are very kind. ;D
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: Bedlam on April 26, 2012, 10:22:51 pm
I dont get on here as much as i would like but everytime i do i feel like i have just caught up with old friends. This is such a good idea having a chookie help with bread making topic. Jd and cookie have got this forum so well organised. Love it
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: cookie1 on April 27, 2012, 06:45:18 am
 :-* :-* :-* :-* :-*
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: meganjane on April 27, 2012, 01:33:36 pm
I dont get on here as much as i would like but everytime i do i feel like i have just caught up with old friends. This is such a good idea having a chookie help with bread making topic. Jd and cookie have got this forum so well organised. Love it

Ditto, Bedlam, and great to 'hear' from you here..
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: judydawn on April 27, 2012, 01:35:00 pm
Nice to see you pop in Denise, life must be so busy for you.
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: Halex on April 28, 2012, 12:18:17 am
Hi Chookie,

I bought some mixed grains yesterday to make multi grain bread.

The lady in the shop told me to soak the grains the night before as the grains suck the moisture out of the bread.

I have not read any or eard of anyone doing this.

What do you do? How many tbs of grains do I add.

Thank you

Hally :)
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: dede on April 28, 2012, 12:28:50 am
I'm interested in the answer to this as well, I brought some mixed grain bread flour and wondering how much extra water to add?
Or do I just go by texture of the dough?
Will it suck in more water as it rises?
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: fundj&e on April 28, 2012, 02:21:34 am
i have used up to 40 grams of mixed grain without extra water with no problem.
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: achookwoman on April 28, 2012, 01:21:06 pm
If the grain is whole I cover it with water and bring it to the boil and let it soak until it is cold. And then drain.  I add up to 100grams of this to 400grams of flour.  You need to add less water and this has to be adjusted according to how wet the grain is.   I just put in what I think is required and mix on knead for 1 min.  I then add a little more flour or water.  It is a bit tricky but does produce a very healthy loaf.

If the grain is crushed,  I just pour boiling water over this ,  let it soak for about 1 hour and then drain.  Same process as above. 

With both whole grain and crushed grain,  once it has been soaked,  I freeze it in 100gram lots and jou st remove it when I need it.

Whole grain or multi grain bread FLOUR can be used as is and  just add a little more warm water.

Hally and Dede,  you are both experienced enough now to experiment a bit.  Start by adding say 50g and see if the family like it.  Have. Fun.
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: Shazzy on May 02, 2012, 05:27:34 am
Chookie - just wanted to sayTHANKYOU for your hints on bread making - It is so helpful. I appreciate the time you have put into it. Sharyn
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: dede on May 02, 2012, 06:25:30 am
Ok quick question, what's the best thing to use to brush the top of rolls or a loaf. Do I use egg or milk or a mixture of both? Or nothing? And what's the difference?
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: achookwoman on May 02, 2012, 07:00:17 am
Dede, you can use, water, oil,  whole egg mixed with water or milk or either egg white or egg yolk mixed with a little water.  Or you can just with flour.  I mostly just spray with water and add seeds.  egg white will give a light glaze and yolk a darker glaze. I used walnut oil on my fruit loaf that has walnuts in it.  hot X Buns are often brushed with a sugar glaze after baking,  but this can be a bit sticky.  Use what you have.
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: fundj&e on May 02, 2012, 07:09:19 am
i am not going to be making any more bread until the we eat the frozen one 1st  :(

i have been dying to try this

1 x Quantity of Basic White Bread Dough

Tiger Paste
35ml warm water
1/2 tsp dried fast action yeast
1/2 tsp caster sugar
1/2 tsp vegetable or sunflower oil
15g rice flour

 method http://www.thepinkwhisk.co.uk/2012/03/tiger-bread-or-should-that-be-giraffe-bread.html

someone pls make it lol



Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: judydawn on May 02, 2012, 08:16:16 am
Oh yes please.  Thanks for finding this Uni  :-* :-* :-* I love this bread and won't we be so smart if we can replicate it.  Chookie, are you there? ;D
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: dede on May 02, 2012, 08:45:43 am
Well I end up using egg and milk mixed together for our little rolls to have with our soup.
(http://img.tapatalk.com/90891791-e622-80e0.jpg)
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: goldfish on May 02, 2012, 10:38:53 am
i am not going to be making any more bread until the we eat the frozen one 1st  :(

i have been dying to try this

1 x Quantity of Basic White Bread Dough

Tiger Paste
35ml warm water
1/2 tsp dried fast action yeast
1/2 tsp caster sugar
1/2 tsp vegetable or sunflower oil
15g rice flour

 method http://www.thepinkwhisk.co.uk/2012/03/tiger-bread-or-should-that-be-giraffe-bread.html

someone pls make it lol


Isn't the Pink whisk a great site!!       come on Uni!!  You know you really want to . . .!! ;D ;D
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: fundj&e on May 02, 2012, 11:41:23 am
 ;D i do i do but no i must be strong, JC pls help me
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: goldfish on May 02, 2012, 11:56:30 am
 ;D ;D  Come on, Uni!! Pretty please!!  The only thing to give into is temptation!!  Trust me!!  Do you have the ingredients lined up?  Good!! . . now on the count of 3!! . . . . . . . . .. atta girl!! ;D ;D   (Don't forget the photo!!)
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: fundj&e on May 02, 2012, 11:59:30 am
u so and so GF, ok i will try it in the morning  :-))
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: goldfish on May 02, 2012, 12:04:31 pm
YES!! . . . . All the earlybirds will be up ready and waiting to cheer you on!!  No cold feet now!! ;D
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: judydawn on May 02, 2012, 12:04:45 pm
Good on you Uni.  I'll try it next time I want rolls or a loaf, truly I will.
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: fundj&e on May 02, 2012, 12:08:43 pm
i am really excited now. i am such i nerd  :-))
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: goldfish on May 02, 2012, 10:33:58 pm
OK, Uni . . .it's now the morning after and you must have been up for a while now . . .and the word on the Tiger Bread is . . . . . ?? ;D ;D ;D
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: fundj&e on May 02, 2012, 10:39:34 pm
in the oven now, not sure that it will work i used au  measuring spoons  the mixture was a bit runny and the rice flour was made in the TM i tad to thick. fingers crossed
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: dede on May 02, 2012, 11:07:30 pm
Waiting............waiting...........waiting.........;D
Hope it works fundj.
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: fundj&e on May 02, 2012, 11:17:56 pm
not 100% happy with it, but it will be next time  ;D
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: goldfish on May 02, 2012, 11:20:12 pm
What aren't you happy with, Uni?  Looks fine in the photo . . .

So . . . tomorrow morning then . .?? ;D ;D
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: fundj&e on May 02, 2012, 11:24:11 pm
not enough stripes  :-))
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: dede on May 02, 2012, 11:25:45 pm
Well you could change the name from tiger bread to ??.......... What has only a few stripes?
I know Tasmanian tiger bread ;D
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: goldfish on May 02, 2012, 11:29:16 pm
Well you could change the name from tiger bread to ??.......... What has only a few stripes?
I know Tasmanian tiger bread ;D

Bingo!!  You've done it, Uni! . . . a good Ozzie loaf if ever there was one!!  Congratulations!! ;D
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: fundj&e on May 02, 2012, 11:32:42 pm
topic name changed  ;D
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: achookwoman on May 02, 2012, 11:56:14 pm
I Have a recipe for tiger bread from the new book.  Bit different.  Have't got time to try it,  bit busy looking after sick GC.    Will try and post it.
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: dede on May 03, 2012, 12:02:53 am
Is your GC still sick Chookie , poor little thing :(
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: achookwoman on May 03, 2012, 10:35:21 am
Is your GC still sick Chookie , poor little thing :(

Poor little fella,  rush trip to hospital in the middle of the night.  At least they have identified the problem.  Whip Lash, from football.!!!
Over to Ballarat tomorrow again,  leave here at 6.45 to get there by 8.30.am.  So I will dip into Forum when I can. Did some cooking at DD,  no TMX,  Oh hell.  Took me 1/2 day to make soup,  not the usual 30 mins in the TMX.

Dede, hope your lot are getting better.  You also.  Not much rest for Mums. 
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: judydawn on May 03, 2012, 10:36:53 am
Take your TMX with you this time Chookie  ;D  Hope GS will be OK.
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: dede on May 03, 2012, 11:18:02 am
That's a fair trip Chookie. But that's what grandmothers do :)
My mum has done many trips over the years to help out at times. (1 hour trip for her) between myself and my sister.
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: fundj&e on May 03, 2012, 11:30:09 am
My DD a few weeks ago asked me, mum how far will u travel to come visit when we move house, i said no more than 15 mins , she wants me near now that she is having a baby

how true is this

At 3 years we say, ''Mummy I love you." At 14 we say, ''Mum, whatever." 16 years we say, "My mum is so annoying!" At 18 we say, "I'm leaving this house." At 21 years we say ''Mum, you were right''. At 30 we say "'I want to go to Mum's house." At 40 years we say ''I don't want to lose my mum." At 60 we say "I would give up everything to have my mum here with me."
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: dede on May 03, 2012, 11:36:21 am
So true fundj :)
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: Halex on May 04, 2012, 12:54:47 am
Ooh chookie, poor love.

Ds has started auskick this year, i do worry, i told him ballet would be less dangerous and he could still  do high kicks & jump, LOL

H :)

Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: dede on May 04, 2012, 01:20:35 am
Yes football can certainly be a rough game, I don't know haw many times my DS 16 has come home with some kind of injury from playing football. He's even been knocked out a couple of time. :)
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: fundj&e on May 04, 2012, 01:22:58 am
get him cooking like did with my DS  ;)
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: achookwoman on May 04, 2012, 01:50:06 am
Yes,  cooking would be a lot better.
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: cookie1 on May 04, 2012, 07:04:06 am
Uni your saying is ever so true.

Chookie I hope your grandson is on the mend and also you and your children dede.
My DD has been diagnosed with whooping cough. She had her last booster in 2005 so they say it's not too bad. She is no longer contagious and is on a different antibiotic and the very best thing is I THINK SHE IS GETTING BETTER. She's been off work for 3 weeks except for the odd day when she went in and they kicked her out again.
She has a conference on next week, but the doctor has given her a certificate to say she can fly and is no longer contagious.
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: dede on May 04, 2012, 07:07:04 am
Glad to hear she is getting better cookie. What a horrible thing to have :(
Yes my lot are getting better, still had 2 home from school today (although I thing DS 5 just wanted to get out of doing the cross country) :)
All should be back to school Monday.
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: achookwoman on May 04, 2012, 10:46:17 am
Cookie,  how awful.  At least you all know what it is.  Mums always know how things are.  Little fella still not good.  Told us today that he would rather be at school.   
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: droverjess on May 15, 2012, 11:15:30 am
Achookwoman do you ever use autolyse?
I do this all the time which is why I kept the big kenwood for bigger batches.

Basically the 2 stages I use:

First add flour & yeast and liquid (I almost always use a sponge which can be any age from several hours to days) and knead in TMX 4 mins or kenwood 6 mins.
Wait 15 to 20 mins on timer.
Add salt and fat ( butter or oil) ( and sugar if sweet loaf)
Knead again 2.5 to 4 mins TMX or 3 to 5 mins kenwood til very silky.

Leave to rise until double, can be done all day in covered bowl in fridge while at work.

Turn onto lightly oiled worktop. Fold onto self 4 times, just to get air out. Cover with plastic bowl and leave another 15 mins to relax.

Then shape and allow to prove normally before baking,
( if fridge method used it will take longer to prove before baking)

Am just about to make my English muffins and a loaf for supper tonight.

Oh and you asked somewhere about using your own wheat.
We have grown and used our own milling wheat. We have a small stone mill and use it for teaching children about farming. Last week we taught 3000 children over the course of one day, boy were we tired!
The red Canadia spring wheat we grew was without doubt the best as high in protein. This was on contract for Hovis and we kept back - few kgs.
Every season and every variety varies. Wet summers ( this is England) dry summers all make a difference.
As we can only produce wholemeal I always buy in white flour to mix in and after much testing of brand names and specialist mills I now buy un bleached organic No 4 from Shipton mill.  A good miller is worth his weight in gold as milling is like alchemy.  They blend British and Canadian wheat to get the best results. Family still prefer higher proportion of white. DH thought. Of getting specialist  sifter but I know the results will not be as good as shiptons as the top millers really know what they are doing, and we'd just be playing at it.

Hope all this helps and it is great to meet another great breadmaker and all these  great cooks and lovely people on here.
Thanks to everyone.
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: achookwoman on May 16, 2012, 01:36:04 am
thanks for the wonderful description of your process.  I'll bet you produce a great loaf.  You would also be a fab. Teacher.   I can't imagine  teaching that many kids.  8 adults at a time is all I can imagine.   Keep up the good work.
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: droverjess on May 16, 2012, 07:54:21 am
thanks achookwoman very much.
We usually onlydo farm visits, only 30 kids at a time and teach them all bout farming. Give them a ride on a trailer. See the animals, crops whatever is seasonal.
Then we might do dairying, milk the house cow, make butter, separate te cream etc. I have been teaching myself yogurt/ cheesemaking this years add to my repertoire. Crazy thing is I have to buy the cream for butter making as ours is raw milk and that is a no no with environmental health.
Or we do milling and bread etc, or seed planting.
At the last farm a lot ofthesekidswerefrom inner London and had never been in a field before.

DH and I had training for this and we do enjoy it.
Last week was a new experience for us. A whole day. 60 schools with years 3 & 4 ( ages 8 and 9) to learn all about farming. We did milling and arable production and were next to the bakers.  We also did  sifting of the flour we milled. Some of the kids were covered in flour!

I am sure your classes are great. My thermomix demo lady asked me if I did adult bread classes. Never considered it before.
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: achookwoman on May 16, 2012, 12:09:25 pm
Droverjess,  this sounds wonderful,  and such a valuable exercise.  I once taught a class of 13 year olds to spin wool using hand spindles.  Mums and aunts all turned up to help and the kids had a great day.  I think it was a history lesson.  If you are interested in the adult classes I could tell you what i do.
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: droverjess on May 16, 2012, 07:30:04 pm
Thank you achookwoman.  It would be very interesting to know what you do for bread courses. You can always DM me. Thank you I'd love to know sometime. There is no hurry though if you are busy.
I am flat out gardening in between rain storms and other things on the farm as we go away next week to beef expo for 2 days and then have a holiday wooppeeeee! First break for me in a year, and we've moved house twice since then!

Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: CreamPuff63 on May 18, 2012, 01:00:31 pm
Did anyone see the Fig & Walnut Bread masterclass on Masterchef tonight? Lots of good little hints there.
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: Halex on May 19, 2012, 02:40:22 am
Yes I caught that by chance. Very interesting, ice in the oven. I must admit I am nt going to heat my oven up for an hour to cook a loaf of bread. I wonder if the recipe is on the wbesite.

H :)
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: CreamPuff63 on May 19, 2012, 02:49:54 am
the kneading technique was interesting, and also that you proof for an hour but knock it down every 20 mins. There was so much to learn, I'll have to have a search on the net to see if I can find it. The loaf looked absolutely gorgeous.
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: achookwoman on May 19, 2012, 02:53:34 am
CP, this is Dan Lepard 's method. Tried it in the TMX,  but didn't make any difference.  Thanks. For the info.
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: jeninwa on May 19, 2012, 02:54:23 am
Here the recipe Hally
http://www.masterchef.com.au/recipes/walnut-and-fig-loaf-with-wheatmeal-flour.htm
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: CreamPuff63 on May 19, 2012, 04:11:37 am
thanks jen, I thought it would be somewhere on the net  :-*
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: dede on May 19, 2012, 04:16:22 am
Yeh I watched that as well. Was quiet interesting to watch.
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: Halex on May 19, 2012, 08:06:17 am
Thans Jen :)

Chookie, yes it is the same method I use for the sour cream loaf.

H :)
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: JuliaBalbilla on May 20, 2012, 07:34:07 pm
I have been teaching myself yogurt/ cheesemaking this years add to my repertoire. Crazy thing is I have to buy the cream for butter making as ours is raw milk and that is a no no with environmental health.

I make cheese occasionally and it really pees me off that I have to use shop bought milk.  There is a dairy farm right behind where I live, but they are not allowed to sell us unpasteurised milk.  I was brought up on the stuff as my father had cattle and it didn't do me any harm.  What sort of cheeses have you tried so far?

JB
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: droverjess on May 20, 2012, 08:06:51 pm
Caerphilly type semi hard

Labneh cheese, from yogurt

Cream cheese,

Ricotta cheese from whey,

We have a farm near here that sells raw milk. I go when ours is not milking.

The environmental health rules are very strict.
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: JuliaBalbilla on May 20, 2012, 10:31:26 pm
Well done droverjess!  The nearest place to us which is registered to sell raw milk is Diana Smart (near Newent) but as I and DH don't drive, it is a total of 3 buses + 1 taxi each way to get there by which time I think the milk might have churned itself into butter :-(  Have made Caerphilly, Little Derby, 'Stilton' type and cream cheese.  All fairly successful, but need to work out some sort of maturing method in a domestic kitchen, ie humidity and temperature.  All cheeses however, tasted fine even with minimum maturation.

JB
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: droverjess on May 21, 2012, 07:03:01 am
I bought second hand fridge and run it on higher temp.

Is there a waitrose near you as they sell unhomogenised milk ( silver top) in cartons?

You have been much more adventurous than I.

I stopped as DH only milked the cow ever,y few days. We share with her calf. I need milk every day to make cheese and yogurt.

Turning cow and calf out today as going to beef expo and on holiday from weds early am.
Reminds me must clear outfridge of old buttermilk and yogurt!
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: dede on May 21, 2012, 08:39:35 am
I'm making some dinner rolls (no-fuss recipe) to have with our cottage pie tonight. But the weather is freezing and I needed some help with the rising part. So I have put the dough (already formed) into my convection oven for 10 minutes at 40 degrees. Works a treat :)
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: JuliaBalbilla on May 21, 2012, 10:38:11 am
I bought second hand fridge and run it on higher temp.
Is there a waitrose near you as they sell unhomogenised milk ( silver top) in cartons?

Oh Lord, we already have 3 fridges so no room for another one, but when I make my next batch, I'll put the cheese in one and increase the temp without telling anyone  ;D

Yes, there is one in Cheltenham (Waitrose), so I'll look out for the milk next time I go, thanks.

Enjoy your holiday!

JB
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: droverjess on May 21, 2012, 09:51:09 pm
Thanks Julia.
Put a bowl of water in to increase humidity in fridge or put  cheese in large Tupperware type box in fridge with water in box as well if you get what I mean?
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: JuliaBalbilla on May 21, 2012, 11:43:45 pm
Thank you DroverJ, will need to shift food between the fridges so that one is just the right temp for cheese.  I will wrap in cloth and brush off any mould daily.  DH is allergic to cheese so have to be careful as even the aroma can give him serious headaches  :'(

JB
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: gertbysea on May 22, 2012, 07:14:12 am
I have been teaching myself yogurt/ cheesemaking this years add to my repertoire. Crazy thing is I have to buy the cream for butter making as ours is raw milk and that is a no no with environmental health.

I make cheese occasionally and it really pees me off that I have to use shop bought milk.  There is a dairy farm right behind where I live, but they are not allowed to sell us unpasteurised milk.  I was brought up on the stuff as my father had cattle and it didn't do me any harm.  What sort of cheeses have you tried so far?

JB

JBmaybe you could do a trade with the farmer.  He may  not be able  to sell you unpasteurised milk but he could leave some by the front door when you drop your apple pie or whatever.

Gert
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: fundj&e on May 22, 2012, 07:23:30 am
thats a great idea Gert, how  nice would it be if we could all trade like that  ;D


Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: droverjess on June 18, 2012, 10:19:25 pm
Scalding milk.

Quite a lot of the bread recipes on the forum have milk in.
When I was on a course once we experimented with milk, whether to scald and then  cool or not.
If not scalded the enzymes in the milk react with the yeast and it is less effective.

Some recipes say 37' for heating milk but I thought it needed to be a higher temp  that that, although it then needs cooling to 37' for the actual recipe to add yeast etc.

What do you think  chookie and Andie?

Cheers DJ
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: achookwoman on June 19, 2012, 12:31:45 pm
I would be inclined to bring it to the boil and then let it cool.  But I don't know why.
When discussing ice cream making with Rodney Dunn, at the Agrarian Cooking school, I explained how I sometimes got a ring of buttery fat around the bowl of my ice cream machine,  while churning.  He said it was important to cook milk and cream to prevent this from happening.   The cooking changed the chemical nature of the milk.   I know the process and ingredients are different but would like to give both a go when home from hols.
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: Crompo on September 21, 2012, 02:39:07 am
Just a quick question, If a recipe calls for 75gm of wholemeal flour, how much wheat do I use to get that amount?  Is there a set ratio or is it trial and error?

Thanks
Crompo
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: gertbysea on September 21, 2012, 03:19:16 am
Wouldn't you just grind the wheat then weigh the flour?


Gert
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: CreamPuff63 on September 21, 2012, 03:29:48 am
75g of wheat kernels ground into flour is still going to weigh 75g. It doesn't lose weight just changes shape.
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: gertbysea on September 21, 2012, 03:50:39 am
That is what I figured but I thought you might lose a small bit with the grinding dust thingy.

Gert
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: Crompo on September 21, 2012, 04:25:39 am
Thanks, I thought it would be roughly the same, but I wasn't sure and thought some one else must have already tried it and found out. :) :)
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: tarasis on February 19, 2013, 12:20:44 am
I'm curious, in the hints it is mentioned to not let the salt and yeast mix in the TMX bowl. Why is that?
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: achookwoman on February 19, 2013, 12:46:20 am
Salt can retard the action of the yeast. I sometimes add the salt once the dough starts to knead.
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: tarasis on February 19, 2013, 12:57:17 am
Aha, thank you. I wasn't aware of that.
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: mcmich on April 29, 2013, 12:43:10 am
Thanks for all these tips Chookie. I want to get more into bread making and made a loaf this morning after reading and re-reading your tips.  :D
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: cookie1 on April 29, 2013, 02:02:51 am
How did it go Michele?
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: mcmich on April 29, 2013, 03:26:26 am
Really well thankyou Cookie, I do think I forgot to add the salt.
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: achookwoman on April 29, 2013, 07:24:04 am
Michele,  that look very good.  You have now joined the 'Bread Club'.  When you come down to Melb.  for CC's lunch,  I can give you some sour dough starter to take home,  if you wish.
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: mcmich on April 29, 2013, 09:16:45 am
I am absolutely positive that DH and I will be there for dinner Chookie. We are looking forward to it and that is in our plan.
What would you like us to bring?
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: gertbysea on April 29, 2013, 09:23:16 am
I am absolutely positive that DH and I will be there for dinner Chookie. We are looking forward to it and that is in our plan.
What would you like us to bring?

Can I answer that?  All they want is a smiling face and good conversation. A good bottle of red might go down  well though.

Gert
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: mcmich on April 29, 2013, 09:29:40 am
Well I love a wine Gert. DH doesn't drink - although he might take it up  ;D We will be there if we possibly can  :)
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: droverjess on April 29, 2013, 09:50:21 am
Sounds fun, shame it is 12000 miles away.......
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: Delightful Den on May 23, 2013, 02:32:16 pm
DW likes light fluffy nutrient deficient bread.  She does eat store bought brown bread. I am trying to make a whole meal loaf that satisfies her tastes while sacrificing as little of the whole grain goodness as possible.  ;)

Anyone have any suggestions or tips? I tried using Hally's method with all wholemeal flour and I thought it was one of my best loafs (I included some sunflower and pumpkin seeds) however DW found it "dense and stodgy".  :-))
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: achookwoman on May 23, 2013, 09:34:47 pm
DD, try the Laucke wholemeal to see if she likes this.  Bread is such a personal thing. 
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: Wonder on May 24, 2013, 12:36:38 am
Den, I've had some success with the One large two small Vienna recipe subsituting rye and wholemeal flour for around 50% of the white and all in our family have loved it, I'm not sure how it would go with some seeds in it though.
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: cookie1 on May 24, 2013, 03:57:07 am
DD I was speaking to a lady from Bunbury here in the caravan park. She was saying that her children hate seeds in their bread so she turns them to flour in the tmx and uses them in her bread. I don't know if this would help at all.
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: Delightful Den on May 24, 2013, 04:26:17 am
Thanks everyone. I will give some of these suggestions a go.
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: CreamPuff63 on July 03, 2013, 08:54:46 am
Just putting the link here to a youtube video of Alyce Alexander making Cheats Sourdough (http://www.youtube.com/watch?v=y1mEfut8n-g) bread.
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: achookwoman on July 03, 2013, 11:11:00 am
Thanks CP.
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: Shazzy on July 31, 2013, 01:24:06 am
Sorry but this may be a dumb question but my sister has given me some wheat from her farm. If I mill this in the tmx can I use the whole amount as the flour or should I mix say half this with half bread flour??
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: achookwoman on July 31, 2013, 03:36:51 am
I would mix it 1/2 and 1/2.
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: Shazzy on July 31, 2013, 03:41:10 am
Thanks Chookie - I have done that and it has just finished the first rise and I have it on the second now.  I appreciate your response :)
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: BeezeeBee on August 14, 2013, 06:28:31 am
Question for the bread goddesses...

Is there a sequence for final dressing up of the bread? Spray/brush water, then plonk seeds on the exterior of the dough before sending it off into the oven.

Or the other way round??
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: achookwoman on August 14, 2013, 08:11:23 am
BZB,  I like to spray with water, sprinkle with seeds, spray again,(this helps them stick),  then slash.  then into oven.  If done in this order,  when the bread does its 'oven bounce' it has a nice pattern on top.   Some times it is difficult to slash if the dough is very wet.  Experts say that the slash should be 1 cm. deep,  but this depends on size of loaf. 
I will try and post a photo of the pattern that i mention.
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: achookwoman on August 14, 2013, 08:13:32 am
(http://img.tapatalk.com/d/13/08/14/a3uqu3e9.jpg)
BZB,  here it is!!!!!!
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: BeezeeBee on August 14, 2013, 09:03:30 am
My bread didn't spread out as much, Chookie :(

Waiting for the it to cool down to cut it, and check the texture.
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: achookwoman on August 14, 2013, 10:21:57 pm
My bread didn't spread out as much, Chookie :(

Waiting for the it to cool down to cut it, and check the texture.
Depends on what you bake it in and how wet the dough is. 
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: athsstar on March 07, 2014, 08:57:07 am
Hi! Just wondering how to prove when the temp is low. any tips that work well would be much appreciated as my last attempt was rather under risen I think.
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: judydawn on March 07, 2014, 09:17:47 am
Have you made the vienna loaf (http://www.forumthermomix.com/index.php?topic=8950.0) athsstar?  This one is put into an oven with boiling water for it's rises and is a great recipe in cooler weather.   

You can also use a slow cooker - place it on low until the dough has doubled in size.

Find a place in the house where the sun is hitting the window.  My bathroom is ideal, it gets the morning sun and with the door shut makes a great room for rising dough.  If I rise my dough in the TMX bowl, that fits onto the window ledge perfectly but for the second rise, I just place the tray of formed rolls or the bread tin anywhere where it fits.

You can put it into the oven with just the pilot light on.

I hope one of these ideas works for you.  Others are bound to have more suggestions.
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: cookie1 on March 07, 2014, 10:47:08 am
I use the boiling water in the bottom of the oven method that Judy suggested. It always works well for me.
Title: Re: Re: Comment thread for Hints for Making Bread by Chookie
Post by: Jamberie on March 07, 2014, 11:29:06 am
I put mine in the car :)
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: athsstar on March 07, 2014, 08:33:02 pm
Thanks team, its particularly over cast here, and as I have an electric oven, the boiling water method seems like the only option, Does it work for all recipes? You all are such a knowledgeable and helpful group. I can't believe my luck finding this forum.
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: achookwoman on March 09, 2014, 12:08:07 am
Bread loves warmth and moisture.  Any way you can provide these is ok. 
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: fundj&e on March 16, 2014, 08:43:20 am
Turn oven on to your lowest temperature (mine is 55) b4 you start kneading your dough place dough in oven and turn it off

and when u r shaping the dough have the oven on at the lowest temp,  turn it off once the shaped dough is in the oven
Title: Re: Comment thread for Hints for Making Bread by Chookie
Post by: achookwoman on March 16, 2014, 09:09:45 am
Turn oven on to your lowest temperature (mine is 55) b4 you start kneading your dough place dough in oven and turn it off

and when u r shaping the dough have the oven on at the lowest temp,  turn it off once the shaped dough is in the oven

And make sure the dough stays damp.  A dried out top layer will prevent bread rising.  I have a spray bottle and spray water to keep dough damp.