Forum Thermomix
Welcoming Center, Management and General Chat => Recipe Book Recipe Reviews => Topic started by: CreamPuff63 on August 20, 2013, 12:51:13 pm
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Love it. Not that organised that I often do things in preparation for the next day, so this will be a sometimes bread. Has a lovely flavour and cuts well. 5/5
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The link (http://www.youtube.com/watch?v=y1mEfut8n-g) to Alyce's uTube video of making this cheats sourdough
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Thanx for the link JD... :-*
Looks soooooo easy! (and yep, I've just ordered the book :-)) )
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Thanks for the link Judy and CP for making me aware of the recipe. I had a look at the video and thought 'I can do this' so went about making it. Quite easy but it does need 24hrs to prove. I did this on top of the fridge as suggested and it actually worked. I was a bit skeptical at first.
There was a burning smell as I made it. I realised this was excess flour burning on the pan.
I love all the little snippets of info Alyce shares in her videos too - they're fantastic and it's good to be shown how to fold the bread.
I really liked the bread, especially the crust however it did not taste like sourdough or smell like it. It was a little dense in parts so maybe I overhandled it but was trying to be careful. Not sure why it wasn't like sourdough. The only thing I can think of was that my Bakers Flour was out of date so I've since thrown it out.
Anyway, here is a photo:
(http://i1185.photobucket.com/albums/z359/Fotographies/P1040616.jpg) (http://s1185.photobucket.com/user/Fotographies/media/P1040616.jpg.html)
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I know what you mean bout the burnt flour smell. I reckon prove it for at lest 12+ hours and it will be a different loaf I bread for you. You did really well tho tasty, and I'm sure you will like it toasted like we do as well.
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I proved it for 22 hours
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Oh, I thought you made it today. I thought it was pretty good to have air pockets so thought if you'd proved it longer it would have been even better. I recently threw my dried yeast out as it was over 6m over the use by date. This new tin is a real bubbler in comparison ;D
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I didn't know you could buy the yeast in a tin, I just used the stuff in packets from the supermarket. The yeast was well in date however the flour was a few months old :-))
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I keep my yeast in the freezer and I've never found it to go stale.
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Same here. I also have some flour containing grain in the freezer as well.
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Great looking loaf Tasty.
When I made this, it also didn't taste or smell like sour dough. Probably because its not sour dough, it's made with yeast.
It was delicious bread though and I'll make it again.
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(http://img.tapatalk.com/d/13/09/14/7une2egy.jpg)
Made this bread this morning. Everything going smashingly until the baking. I think the 250C is way too high for my oven, I've got a burnt but soft crust and it was only in the oven for 20 mins (supposed to be 30-40 mins). I'm going to put it back in at 150C to try and firm up the crust without giving it anymore colour.
Will definitely try again but will bake at 200C.
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Snappy I don't take much notice of oven temperatures that are given. I know what my oven does and stick with that. If I used 250 whatever I was cooking would go black in no time.
I know I should buy a thermometer and check it, but so far I just cook at what I know is good in my oven.
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Snappy I don't take much notice of oven temperatures that are given. I know what my oven does and stick with that. If I used 250 whatever I was cooking would go black in no time.
I know I should buy a thermometer and check it, but so far I just cook at what I know is good in my oven.
I had bad feelings about 250C but when I checked the reviews no one had mentioned it being too hot so I thought I would give it a go as I'm no expert at Bread making. I know my oven runs a little hot so I will cook it at about 200C next time and hopefully it will be perfect
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I use 200 as well, and instead of the water tray I just chuck in a glass f water and shut the door quick. I'm not in love with my oven and so I don't care if this is tough love ;)
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As long as it works.
Are you trying to kill off your oven CP?
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Maybe ... Just killing it softly
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Just pulled this out of the oven. Should have read this first. Cooked for 20 minutes at 250, way too high. Should have stuck to my normal temp of 200.
However I proofed it for 24 hours & it rose well. The crust is really really crispy. A little burnt on top. But I love the flavour of this bread. Will make this often as it is very delicious. A little doughy in the middle as should have been cooked on a lower temp for a bit longer.
Next time.
H :)
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I've just taken this out of the oven too Hally. I used Helene's ingredients and Alyce's method.
(http://img.tapatalk.com/d/13/11/03/zuju7u9y.jpg)
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Great loaf:)
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Very nice loaf Cookie 8)
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Thank you. It has all gone now! We do love this bread.
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Cookie, love the look of this loaf. Have really enjoyed the discussion from different members on making this bread as they are able to show experience with things such as oven temperature. Unless you use a sour dough starter the bread will not taste like sour dough This does not mean that you cannot make a very good loaf. I like the way Cookie can use ingredients from one recipe and method from another.
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Must have been the weekend for this bread.
I left mine to rise a full 24 hours, & baked on 200c fan (thanks for that tip, as my oven would have charred it at 250c)
Loved it, happy with its appearance, taste, and Alyce's YouTube clip really does make it easy to show how to fold it.
Absolutely will make again....and I don't care that's its cheating :D
(http://i618.photobucket.com/albums/tt266/nachothecat/17986bd182bbfcb807b7f830cfd8feed.jpg)
(http://i618.photobucket.com/albums/tt266/nachothecat/40942f11d692551dedbb441ce5639ba4.jpg)
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Thanks Chookie. I have learned lots from you. It certainly doesn't taste like sourdough bread of course. Which reminds me I had better have a play with my starter and make some bread. You have certainly taught me not to be afraid of sour dough.
I love how different doughs can turn out so differently. To be truthful I am hooked on yeast cookery. I make more yeast recipes than anything else.
Maddy it is so easy isn't it?
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I alternate this bread one week with sourdough the next and love both. My oven's temperature is also hard to control and I have to cook this at 200, but I am still not totally satisfied that I have got it right ... I think I need to make it with a little lower temperature and a little longer in the oven.
Recently Chookie gave me one of her loaves and it was so soft compared to mine ... I think I will have to rethink my method - it could be that I use plain bread flour whilst Chookie uses Lauke bread flour. Will work on this over the next couple of months.
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Marina, I never use plain flour for bread. The yeast, whether dried or natural, has to work too hard to find the gluten.
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I'm glad I followed everyone's recommendations & reduced the temp to 200. It turned out perfect. Very coloured & crunchy & perfect inside with lots of lovely holes. It looked like the kind of loaf you'd pay $10 for at a bakery. Awesome recipe : )
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Hi all, I am new here and as this is quote an old post I do not know if any one will reply.
Is there a difference between using activated yeast? The instructions say 1/4 tsp, however when I have used activated yeast, I know you use less than standard packet yeast.
Thanks :)
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Hello Mrs R, welcome to the forum with your first posting. Perhaps you'd like to pop over to Introduce Yourself so that others can formally welcome you.
It's quite OK to post on any thread, old or new. All postings will show up in our 'unread posts' so those who read every posting will see it.
Cheat's sourdough uses packet yeast (not fresh), I'm not sure what the difference between activated yeast and dry yeast are but someone will know the answer to that one.
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Mrs R, not sure what you mean by ' activated Yeast'. Do you mean dried yeast that you have activated in warm liquid ?
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Mrs R, not sure what you mean by ' activated Yeast'. Do you mean dried yeast that you have activated in warm liquid ?
I'm back, sorry for the delay, http://www.bragg.com/products/yeast.html this is what I have at home. I don't usually bake so I am no t sure if I need to change the qty of how much I use of these compared to the stuff you would take from the little packets.
I hope this make sense and I really appreciate your replies :)
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Welcome Mrs R. The link takes you to a nutritional dried yeast. I don't know much about it but is the yeast you use for bread making? It looks more like something to add for extra nutrition. :D
I have googled activated yeast and it seemed to be as Chookie says, dissolving the yeast and waiting for it to become active before you continue on with the bread making post.
Is the nutritional yeast in the link what you were planning on using?
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Nutritional yeast won't work in bread making, you need the type of yeast sold in the baking section of supermarkets.
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Thanks Bonsai.
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I made this Cheats sourdough a couple of times this week and really like it.
It is easy, I have left it sit more than a day or 2 before I have cooked it and it has still come out nice, and it is a "white" bread that has "guts" to it! Not like the fluffy stuff you get from the supermarket. (My Dad used to say "oh not that stuff, one fart and its gone!! :o)
And if there's any leftover it makes good toast with butter and vegemite the next day ;D
And thanks for the tips on the oven temps. Much better :)
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I was really pleased with this recipe. Lovely crunchy loaf and beautiful chewy bread. Best bread I've made. Though anybody got tips on how to make rolls. Because there is no second rise don't want to over handle the dough. Ta Z
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Would you be able to take the pieces of dough off after you have kneaded it and shape them, then leave to rise?