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Old 12-16-2007, 05:03 PM   #31
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Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 9,810
Originally Posted by MJWild View Post
Ok, my latest attempt went as follows;
  • 500g Bread Flour
  • 2 tsp instant yeist
  • 2 tsp sugar
  • 1 1/2 tsp salt
  • 350ml boiling water
-Mixed flour, sugar, salt and yeist together.
-Added water bit by bit, mixed together by hand.
-Kneeded for 15 minutes, became really elasticlly.
-Placed in bowl with damp towel over it and let rise for 1 hour.
-Placed in an oiled round tin, floured top and cooked in oven for 45 minutes at Mark 8 (think that is 200 C).
-Removed and let cool, enjoyed with butter or on its own.

Summary it's my best so far. It wasn't doughy or anything.

Boiling water will kill yeast. Yeast is a living thing. Use lukewarm water, about 110 degrees F.

Less is not more. More is more and more is fabulous.
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Old 12-16-2007, 05:34 PM   #32
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Join Date: Nov 2007
Location: Northern Ontario
Posts: 112
MJ have you googled bread? There are many sites full of knowledgeable people. I have been on some American ones, that work for me because I use fahrenheit on my oven.

You are going about it the right way, trying to find out what works, but some basic information really helps.

You could try googling breadtopia, or freshloaf. Both are good bread sites.

Packages of yeast have 1 ounce, 2.5 tsp. in each. 100C is boiling point or 312F. Yeast works well in temperatures that you would heat a baby's bottle to, about 38C. You need a little sugar and a little salt in your bread for the yeast to work well. Your first loaf probably had too much flour in it. Kneading without using too much flour, just enough to keep it from sticking to the counter will produce a better product. If the dough is too stiff to knead, let it rest under a bowl for a few minutes and then try.

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