"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Breads, Pizza & Sandwiches > Yeast Breads, Rolls & Braids
Reply
 
Thread Tools Display Modes
 
Old 12-12-2007, 08:53 PM   #11
Senior Cook
 
mozart's Avatar
 
Join Date: Dec 2007
Location: SW Florida
Posts: 420
Maybe you could try this:

White Bread Recipe - Recipe for a Basic White Yeast Bread

Remember to brush the top with butter to keep the crust soft
__________________

__________________
mozart is offline   Reply With Quote
Old 12-12-2007, 11:31 PM   #12
Master Chef
 
Join Date: Jul 2006
Location: Metro New York
Posts: 8,764
Send a message via Yahoo to ChefJune
Quote:
Originally Posted by CharlieD View Post
Undercooked, underbaked.
I agree. The oven was hot enough... 200 C is not 200 F! and should be quite hot enough to bake bread.

Try using an instant read thermometer to make sure the inside of your loaf is up to 160 F.
__________________

__________________
Wine is the food that completes the meal.
ChefJune is offline   Reply With Quote
Old 12-13-2007, 03:20 AM   #13
Assistant Cook
 
MJWild's Avatar
 
Join Date: Dec 2007
Posts: 17
I dont use a cast iron pot, also the max my oven goes is 220 C.
__________________
MJWild is offline   Reply With Quote
Old 12-13-2007, 08:16 PM   #14
Assistant Cook
 
MJWild's Avatar
 
Join Date: Dec 2007
Posts: 17
Finally it worked, i used the recipe of the side of the Yeist package :D

500g regular flour
1 tspn quick yeist
1 tspn sugar
1 tspn salt
1 tspn virgin oil
200ml hot water (was boiling when i used it)

I mixed it all together, kneeded it for about 30 minutes, placed into a bowl (which i forgot to oil) for 2 hours to let rise, i punched it a few times to get rid of air, oiled the top to stop it from crusting (and it worked!) and put it in oven for 1.5-2 hours at 100 C.

Came out nice, it could of been better but it wasn't doughy, now i just have to work on the taste. I might add more sugar as it was a bit bland. And it wasnt crusty, top was a bit hard but it doesnt crumble like my first 2-3 did.



I think but i might be wrong, that is worked this time because i cooked it for alot longer at a reduced heat (1-2 hours @ 100 C) compared to what 45 minutes @ 150-200 C
__________________
MJWild is offline   Reply With Quote
Old 12-14-2007, 09:51 AM   #15
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,280
Quote:
Originally Posted by MJWild View Post


Also, is their a way to make it so it doesnt go crusty? as i do not like crusty bread.

Cheers
No, like Mozart said, the whole point of your recipe is to make crusty bread. Pretty much any no knead bread recipe baked in a pot or on a stone with steam will generate a substantial crust.

For a tradtional while loaf, try the recipe on the back of a package of King Arthur bread flour.
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 12-14-2007, 09:55 AM   #16
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,280
Quote:
Originally Posted by MJWild View Post
Finally it worked, i used the recipe of the side of the Yeist package :D

500g regular flour
1 tspn quick yeist
1 tspn sugar
1 tspn salt
1 tspn virgin oil
200ml hot water (was boiling when i used it)

I mixed it all together, kneeded it for about 30 minutes, placed into a bowl (which i forgot to oil) for 2 hours to let rise, i punched it a few times to get rid of air, oiled the top to stop it from crusting (and it worked!) and put it in oven for 1.5-2 hours at 100 C.

Came out nice, it could of been better but it wasn't doughy, now i just have to work on the taste. I might add more sugar as it was a bit bland. And it wasnt crusty, top was a bit hard but it doesnt crumble like my first 2-3 did.



I think but i might be wrong, that is worked this time because i cooked it for alot longer at a reduced heat (1-2 hours @ 100 C) compared to what 45 minutes @ 150-200 C
100 celcius is only around 200 degrees F and that is way too low to bake anything. I can't imagine what bread would end up like baked for 2 hours at 200 degrees.

Like I said, add a bit more salt -- not sugar -- if the bread is bland. Adding more sugar can screw up the yeast.
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 12-14-2007, 12:39 PM   #17
Assistant Cook
 
MJWild's Avatar
 
Join Date: Dec 2007
Posts: 17
:) seemed to work at 100 C, wouldn't salt give it a salty taste? (i dont no these things as i have never done it before) or doesn't it work like that?
__________________
MJWild is offline   Reply With Quote
Old 12-14-2007, 01:38 PM   #18
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,280
Quote:
Originally Posted by MJWild View Post
:) seemed to work at 100 C, wouldn't salt give it a salty taste? (i dont no these things as i have never done it before) or doesn't it work like that?
I'm not talking about a lot more salt .. maybe 1/2 teaspoon more.

Salt enhances the savory taste of food. Adding sugar can mess up your yeast and won't fix the blandness problem.
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 12-14-2007, 01:39 PM   #19
Senior Cook
 
mozart's Avatar
 
Join Date: Dec 2007
Location: SW Florida
Posts: 420
this is another recipe you might try if you are willing to turn your oven temp up some. View Recipe. It has many recipes for all kinds of yeast breads.

I can't imagine making good bread at 200 F.
__________________
mozart is offline   Reply With Quote
Old 12-14-2007, 01:41 PM   #20
Senior Cook
 
mozart's Avatar
 
Join Date: Dec 2007
Location: SW Florida
Posts: 420
WoooHooo!!!! I'm a cook, I'm a cook!!
__________________

__________________
mozart is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 04:58 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.