Does anyone bake their own bread?

[andya700]

I have been baking for some time now, and it didn't start off just trying to save money, it was because we used to holiday in France quite a lot, and IMO the bread over here is complete "pants" in comparison.
I baked some the other week and decided to take a few piccies, using the 6D with an adaptor and Nikkor 50mm f2 lens (manual focus).

I couldn't wait for todays batch to come out of the oven, and the place is smelling like a bakery.

 

[JonathanRyan]

Yeah - I used to bake a lot. Now I don't eat much bread so I buy it from people who do

Those look pretty nice.

 

[BRASH]

Apart from the odd chapatti, no.

 

[dejongj]

About every other day a fresh loaf gets baked at least. Other types depend on what we are eating. In the uk I rarely get bread from a bakers as too me they rarely get it right. And don't get me started on croissants and the likes.

 

[Deleted sulking member 63079]

No.

I love baking bread.

But I love eating it more. So I don't bake any, because the whole loaf will go the same day

 

[andya700]

About every other day a fresh loaf gets baked at least. Other types depend on what we are eating. In the uk I rarely get bread from a bakers as too me they rarely get it right. And don't get me started on croissants and the likes.

Claggy bread which sticks in your teeth, no crunch from the crust and a nasty texture in the crumb? The majority of commercial bread is made using the Chorleywood Breadmaking Mthod (CBM), designed to produce bread as quickly and intensively as possible - a surefire way of producing horrible bread.
I usually leave the dough to prove for 24 hours, particularly on baguette/ficelle/ciabatta mixes.

 

[JonathanRyan]

BTW if you're ever in France, pop into any supermarket. You can get a special tray for proving long loaves like this really cheap. Way cheaper than Bakery Bits sell you a couche

 

[dejongj]

Claggy bread which sticks in your teeth, no crunch from the crust and a nasty texture in the crumb? The majority of commercial bread is made using the Chorleywood Breadmaking Mthod (CBM), designed to produce bread as quickly and intensively as possible - a surefire way of producing horrible bread.
I usually leave the dough to prove for 24 hours, particularly on baguette/ficelle/ciabatta mixes.

I could not have described it better. Absolutely spot on.

What I also don't get is these part baked baguettes that are not cooked further and then stuffed with filling.

There is a problem with baking your own to good quality standards. My children find it difficult to get a sandwich at school or anywhere else as they just don't like the taste and texture.

 

[Deleted member 49549]

I love the smell and taste of home made bread - off to make some now!

Re commercial bread, it has moved on leaps and bounds in the last 10 years, but still nowhere near as good as the bread you can get in every street in France (or so it seems like!). And don't get me started on the quality of greengrocers here vs France....

 

[Bobsyeruncle]

Commercially produced bread may not be as good as home made bread, but it's hardly crap.

 

[Cobra]

Commercially produced bread may not be as good as home made bread, but it's hardly crap.

Its like everything thing isn't it, differing qualities among the various brands

 

[andya700]

Commercially produced bread may not be as good as home made bread, but it's hardly crap.

I think that there are probably a few people commenting on this thread, who think that a comparison between French supermarket (a simple baguette is E0.29 over there) bread and UK supermarket bread, would leave us in a very distant second place. Even bakers over here don't seem to have a clue, which is pretty bad because it only takes practice to produce a decent loaf.
I should say that I am including the likes of Waitrose, M&S and Sainsbury when I use the term "supermarket".
I have never experienced French bread or my own homemade bread going mouldy, although it does go a bit stale in a couple of days - easily rectified by splashing it with water and putting it in a hot oven for a few minutes.

 

[andya700]

I love the smell and taste of home made bread - off to make some now!

Re commercial bread, it has moved on leaps and bounds in the last 10 years, but still nowhere near as good as the bread you can get in every street in France (or so it seems like!). And don't get me started on the quality of greengrocers here vs France....

I would add fishmongers (considering we are an island, it is very difficult to get quality wet fish) and butchers, the best ribeye steak I have ever eaten was bought in a Leclerc near Macon when we stayed in the Beaujolais region in 2012 (self catering) - 2 x 1" thick pieces for about E12, and they were succulent and tasty Charolais.

 

[Cobra]

I have never experienced French bread or my own homemade bread going mouldy,

I really don't like French bread TBH and bread in the UK certainly doesn't taste like it used to, I guess that's down to all the "recently discovered" additives we are shoving in it these days.
Or maybe its another EU directive that only we, UK citizens,k are stupid enough to abide by.
Who knows?

 

[Cobra]

I would add fishmongers (considering we are an island, it is very difficult to get quality wet fish)

I guess like everything else, we sell the quality stuff abroad

 

[viv1969]

Commercially produced bread may not be as good as home made bread, but it's hardly crap.

On the whole I agree; however, I did buy a loaf of Warburtons regular medium sliced on the way home last night (don't usually have Warburtons, but hey ho, thinks me).
I'm assuming by the "date" on it that it's fresh, and yet to me it's inedible.
The crusts are like rubber, and the slices themselves so glutenous as to feel revolting to chew.
Nope....the birds'll be getting that lot.

 

[simon ess]

I use a bread making machine. Does that count?

I follow the recipe for Rustic French Loaf.

It's fabulous.

 

[Cobra]

....the birds'll be getting that lot.

And each and everyone of them will thank you from the bottom of their crop,
especially when its loaded with stodge and they can't get into the air

 

[Bobsyeruncle]

Oh well then, that's that then, everything is pish.
Bread, meat, fish, driving, cheap softboxes, pics of buchaille etc etc etc
Now, where's the nearest cliff that I can jump off.....

 

[Cobra]

Now, where's the nearest cliff that I can jump off.....

Make sure when you have found a really good one you let me know, and I'll join you

 

[viv1969]

And each and everyone of them will thank you from the bottom of their crop,
especially when its loaded with stodge and they can't get into the air

I shall not be hanging a full loaf off the feeders you daft bat.

 

[Cobra]

I shall not be hanging a full loaf off the feeders you daft bat.

Just because we are at war there is no need for rationing just yet!
Poor birds

 

[Bobsyeruncle]

Make sure when you have found a really good one you let me know, and I'll join you

Ain't gonna happen unless I
find one abroad....

 

[Byker28i]

You know you can get yeast for free.at supermarkets that have a bakery dept. You just have to ask. It's an active yeast so makes a lot of difference to your home bread making.

 

[DorsetDude]

On the whole I agree; however, I did buy a loaf of Warburtons regular medium sliced on the way home last night (don't usually have Warburtons, but hey ho, thinks me).
I'm assuming by the "date" on it that it's fresh, and yet to me it's inedible.
The crusts are like rubber, and the slices themselves so glutenous as to feel revolting to chew.

Theres a reason fishermen choose it as the best bread to stay on the hook...

And with my RSPB member hat on; bread is no good for birds anyway. They eat it but it has no nutritional value for them and passes straight through. No good when they need actual food calories to keep their metabolism going and keep them warm in the long, cold nights.

I realise this is ducks but similar reasons apply

 

[viv1969]

You know you can get yeast for free.at supermarkets that have a bakery dept. You just have to ask. It's an active yeast so makes a lot of difference to your home bread making.

Yes!

Oddly though, my nearest supermarket sells it in little tubs from right next to the bakery, but if you ask at the baker counter itself, they'll still give it to you for free!

 

[viv1969]

Theres a reason fishermen choose it as the best bread to stay on the hook...

Really??? Well there ya go!

 

[dejongj]

And each and everyone of them will thank you from the bottom of their crop,
especially when its loaded with stodge and they can't get into the air

Aha the circle of life. In that case my dog will like @viv1969 as well as it helps him catch the birds more easily.

 

[dejongj]

I would add fishmongers (considering we are an island, it is very difficult to get quality wet fish) and butchers, the best ribeye steak I have ever eaten was bought in a Leclerc near Macon when we stayed in the Beaujolais region in 2012 (self catering) - 2 x 1" thick pieces for about E12, and they were succulent and tasty Charolais.

Again I fully agree.

But a lot depends on what one is used to, and it starts from when you are young. If all you know is the poor quality bread, fish and meat then naturally it will become normal. Therefore ultimately it is just different, I'm quite happy taking the fillets and leave the fatty bits for others. I'm also quite happy to have fresh bread every day opposed to something that lasts the whole week and then all of a sudden moulds.

Neither is wrong, but I have my preference.

 

[viv1969]

Theres a reason fishermen choose it as the best bread to stay on the hook...

And with my RSPB member hat on; bread is no good for birds anyway. They eat it but it has no nutritional value for them and passes straight through. No good when they need actual food calories to keep their metabolism going and keep them warm in the long, cold nights.

I realise this is ducks but similar reasons apply

They're still getting it.
I let it dry out then crumble it in with the other bird food.
They like it well enough, and the idea of doing that came from......the RSPB!

 

[Cobra]

They eat it but it has no nutritional value for them and passes straight through.

Although there will be a certain ( albeit small) amount of Nonshivering thermogenesis taking place.
Every little helps

 

[JonathanRyan]

Commercially produced bread may not be as good as home made bread, but it's hardly crap.

Well indeed.

 

[Nod]

I would add fishmongers (considering we are an island, it is very difficult to get quality wet fish) and butchers, the best ribeye steak I have ever eaten was bought in a Leclerc near Macon when we stayed in the Beaujolais region in 2012 (self catering) - 2 x 1" thick pieces for about E12, and they were succulent and tasty Charolais.

Depends where you are. There are at least 2 very good wet fishmongers in town, both of which send vans down to Brixham every morning. Rarely cook it here though - open plan and a veggie Mrs Nod make it rather less social than it could be! I do eat their fish though - I know which restaurants they supply.

 

[andya700]

On the whole I agree; however, I did buy a loaf of Warburtons regular medium sliced on the way home last night (don't usually have Warburtons, but hey ho, thinks me).
I'm assuming by the "date" on it that it's fresh, and yet to me it's inedible.
The crusts are like rubber, and the slices themselves so glutenous as to feel revolting to chew.
Nope....the birds'll be getting that lot.

Steady on, what did they ever do to you

 

[Cobra]

Steady on, what did they ever do to you

At least you resisted the temptation to post a picture of a tit

 

[andya700]

Depends where you are. There are at least 2 very good wet fishmongers in town, both of which send vans down to Brixham every morning. Rarely cook it here though - open plan and a veggie Mrs Nod make it rather less social than it could be! I do eat their fish though - I know which restaurants they supply.

Ah, the West Country, that explains it.
Unfortunately here in the "Garden of England" we don't seem to fare so well unless you live in Whitstable, or down near Folkestone or Dungeness.
To be honest though, I have noticed a distinct improvement in the freshness and variety of fish in our local Asda, they were selling fresh plaice at £1.50 each last week, wuite nice when you know how to fillet them.

 

[Nod]

Nah - fried gently in butter, whole! Can't imagine a £1.50 plaice was big enough to warrant the effort if filleting!

 

[OldCarlos]

Depends where you are.

We have a fish stall on our little town market, he comes from Fleetwood twice per week.

I love seafood & have crayfish tails, prawns & crab, at least once per week.
Also like tinned tuna on sarnies or in salads, Sild on toast, & smoked mackerel.

 

[andya700]

Nah - fried gently in butter, whole! Can't imagine a £1.50 plaice was big enough to warrant the effort if filleting!

I tend to use a mix of olive oil and butter, and with a small plaice I do not remove the skin. You just need a very sharp, flexible knife, and start from the head and work towards the tail, using the blade to fan along the bones towards the side fins. It is a lot easier if you remove the side fins beforehand (the experts don't bother - I do), because the fillets just come away easily.

This is the best video I have ever seen which explains how to fillet a plaice.

View: https://www.youtube.com/watch?v=z2TYSeMQomw

 

[andya700]

Yeah - I used to bake a lot. Now I don't eat much bread so I buy it from people who do

Those look pretty nice.

You do a lot of running Jonathan, so does much of your carbs come from pasta, rice and potatoes?
I only ask, because my OH swears that my bread is what she calls "slimming bread", probably because it doesn't have the additives and loads of sugar that commercial bread has.
My recipe for this bread is:

600g Allinsons strong white bread flour
100g Waitrose Canadian wholemeal flour
2 tsp instant yeast
2 tsp table salt
1 tsp sugar
500 ml lukewarm water
1 tbs olive oil

I start by making the yeast mix, and use 200 ml boiling water 300 ml cold water in a bowl, then add the yeast and leave for 20 - 30 minutes to activate - it grows a head like a good pint of Guiness.
In a large (40cm) plastic bowl, mix the flour and salt with a large spoon.
Then add the activated yeast and the olive oil, and combine using a large spoon - this is a wet dough mixture and it will stick to your hands.
Once it has come together, I turn the mixture onto a lightly floured worktop, add a small glug of olive oil and give it a five minute knead. The oil helps stop the dough sticking to your hands.
I then transfer the sticky, oily dough to another 40cm bowl and cover with clingfilm, leave to rest for 24 hours.
After 24 hours, this mixture is going to be sticky and stretchy, so you have to be prepared for the next stage.
I turn the dough out onto a floured worktop, using a silicon ladle, and then move it around and shape it using a silicon tilers grouting tool.
For the final shaping, I use fine semolina flour because it gives a lovely crust on the bread. I put three on a baking sheet to prove.
I usually produce six good sized baguettes from this mixture, and I leave them to rise for about one to two hours in a warm place.
Before I put them in the oven, I gently put warm water over them with a basting brush - this helps create a really crunchy crust - steam in the oven is good for French bread.
I put them in a preheated oven at 220C (I use an oven thermometer) for 25 minutes, turning them halfway to ensure an even bake.