Author Topic: Rustic Wheat - Rye - Potato Bread  (Read 8070 times)

Offline Meagan

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Re: Rustic Wheat - Rye - Potato Bread
« Reply #15 on: February 11, 2010, 03:24:00 pm »
You should be able to use the 780g lid on the 600 one MJ as the width is the same it is just a little shorter/longer
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Offline achookwoman

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Re: Rustic Wheat - Rye - Potato Bread
« Reply #16 on: February 11, 2010, 11:38:12 pm »
Can't help with these sizes,  but a PIpe loaf tin takes 500g of flour to make into dough.   Also if the tin is too long , roll up some foil and place it at one end,  (spray it with oil).

Offline Thermomixer

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Re: Rustic Wheat - Rye - Potato Bread
« Reply #17 on: February 13, 2010, 03:17:49 am »
Sorry MJ - I have the answer at home - should google it.
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Offline Thermomixer

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Re: Rustic Wheat - Rye - Potato Bread
« Reply #18 on: February 16, 2010, 10:50:46 pm »

I've just ordered a lid for my tin from All About Bread, so will have to make this one. My tin is the 780g one, so I'll need to put some of this mixture into my smaller tin.
Can anyone tell me how much dough you usually use when you put a lid on your bread tin? I made a 800g (500g flour/500g water) loaf which rises well above my tin. I also have the tin for a 500g loaf, but no lid for that one.

You need 900g for the 780g tin - put into two lots of 450g at each end of the tin and then put the lid on - from Simply No-Knead site
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Offline meganjane

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Re: Rustic Wheat - Rye - Potato Bread
« Reply #19 on: April 24, 2010, 08:10:06 am »
Thanks!
A great cook is one who can rustle up a fabulous family meal with some freezer burnt chops, wilted carrots, sprouting potatoes and cabbage that's gone brown on the cut edges.
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