Making Bread aboard

[Gunfleet]

Re: cowardly cook

Beautiful, but your irony is wasted on me because I know my limitations. I'm off to the cookshop tomorrow to get a blue bowl and a pink hand, then I'll get cooking.

ps I've got some of the kit - I find I have a ready supply of grubby teatowels after every weekend aboard.

 

[BruceDanforth]

Re: cowardly cook

No irony was intended. I just posted to the end of the thread having previously said I would post.

 

[Ruffles]

Easiest bread to make is pizza.

8oz bread flour
1 egg
sachet of yeast (the easy stuff - don't need to leave it to stand)
3 fl oz warm water
salt - more than you think.

mix it, nead it (until your nails are clean), leave it to stand for an hour in a plastic bag in the sun (?).

Then flatten it, add topping and bung in the oven for 15 - 20 mins.

Easy peasy - and no risk that it won't rise 'cos it's not supposed to /forums/images/graemlins/wink.gif

 

[Gunfleet]

got it

it's the juxtapposition with my bread making incompetence that forms an unintentional irony /forums/images/graemlins/smirk.gif /forums/images/graemlins/smirk.gif

 

[William_H]

Re: got it

Bread makers are wonderfull things. The thing is many people cannot or don't use them such that you can pick em up second hand for a song. You can then get experience with differenet mixes at home.
We like about 50% wholemeal flour 50% plain flour.500 grams total, 2 tablespoons of sugar 2 teaspooins of salt 3 tablespoons of skimmed milk powder and 2 tablespoons of gluten flor. (optional) 11/2 teaspoons of dry yeast 350ml of water. (warm)

You can kill the yeast with water too warm about body temp is good.
If you divide the mix into bread roll size you can cook it quicker. But they get eaten quicker.

I have wondered how a bread maker wouold go on a inverter for the mixing stages at least. The breadmakers have a warming stage for the proving which may require 1000watts of inverter but not for very long. You set the breadmaker for dough only and then cook in an oven.

You can add raisins for delicious fruit rolls or use the same recipe for pizza base. and yes it does rise at least in the proving stage.

The trick is to persevere. Try at home first. good eating ..olewill

 

[Ships_Cat]

Re: got it

Hi Olewill

I have seen breadmakers run off inverters on cruising yachts including for the cook cycle. Obviously, inverter needs to have the required capacity for the cook cycle if that cycle used and also the battery/charging ability to replace it. But even so, our modern Panasonic one at home is only rated at 550W so maybe 50 AHr for the cook cycle and some more for the rest and knead, etc, cycles - perhaps 60-70 AHrs total so about the same magnitude as a 1/2 hp freezer with holding plates might use in 24 hours.

As you say, great things they are. Unfortunately we find that both in the maker and or'nary baking white breads don't turn out like the best - I think that is something to do with flour quality in this country though. Others just fine tho'.

John

 

[tazzle]

Re: cowardly cook

Excellent!

I used to do this but have become horribly lazy. You've just re-inspired me.

 

[Poignard]

Re: cowardly cook

Ah lovely! You can almost smell it baking!

 

[jimking]

SWIMBO has been making bread since she was taught as a child by her mother - original method by hand, pretty much as shown in pix sequence, then mixing via mixer with doughhook, and now using breadmaker at home. Breadmaker absolutely wonderful as it is so much easier and takes less time - fill and set on going to bread, giving fresh loaf for sandwiches next morning, although traditional method slightly better.

Pix sequence was pretty good, but traditionally you make a well in centre of flour + salt and then add wet ingredients. Also to check if kneaded fully, push finger in - if dough bounces back it is ready.

Will be going back to hand method once living aboard.

Tip: Quality of flour is the key to good bread - North American bread flour is stronger than European and gives much better results.

 

[Ships_Cat]

Have a wholemeal loaf cooking now in the breadmaker for lunch.

We have found that there is quite a big difference between breadmakers - we have had a few over the years and so far the Panasonic we now have is the best of that lot (not saying it is the best available, just of the ones we have had). Last breadmaker went onto ultra high power for some reason and melted the lid into the bread and cooking it all into a black mess /forums/images/graemlins/crazy.gif.

While I am sure it is caused the flour we get here (NZ), I have never been able to get a good white loaf of light texture such as one gets in France, for example. Always quite heavy texture.

Maybe there is some other trick that is not in the books that I am missing?

John

 

[Vara]

It's not just you,the last time I was in France I had the opportunity of watching and helping a french traditional master baker at work(04.30 start)and it was a joy to watch as it always is with a true crafts-man.
Equipped with my new knowledge,some of his flour and yeast I attempted to replicate his work at home,not a chance.Nice bread but not a patch on his.
Somewhere there is a dark secret but I haven't found it yet!

 

[Ships_Cat]

Maybe we could get someone such as Michael_E who lives in France to do some spying for us /forums/images/graemlins/smile.gif.

I am told that the French left a legacy from colonial days of fine white bread making in Vietnam too (where I have not ever been) so the secret must be discoverable.

John

 

[billmacfarlane]

I use Hovis ready mixed and stow them away at start of summer cruise inj case they are needed. I take them home at the end of the hols if not used and use them at home. They are dead easy to use and work every time. Just add water. The only problem I've had with them is that when they are getting to the end of their sell by date they take longer to rise.