Bread making

sounds like to much water and on cold days yeast action diminishes try a warmer spot to get the yeast to rise the dough

Lots more practise!!!!....LOL

And try a White bread next time



Cheers

After you "bunged" it in the oven did you let it prove the second time before putting coals below and on top of the oven?

When I'm "Down South" I put the dough in a closed car to prove; the warm environment helps.

i now use a patisserie (french) yeast and is so much more reliable in so many ways (temp) wise costs 5.95 for 300 g available from local self baking shops (all about bread)

Dunc
The easy way is to buy Laucke bread mix and follow the instructions using a breadmaker or by hand.
http://www.laucke.com.au/

Have fun
john

Hi Duncan, it sounds like you were on the right track,

First, a little less water,
Second, a warmer spot to let it prove
Third, let it prove a second time before "bunging" in the oven.
I use TipTop white bread mix (at home in the breadmakeer, in the bush I use the oven with coals mainly on the top)
I use to make my bread from scratch years ago before breadmixes and machines, Geez those were the days!!!!!!!!!!

Cheers

D

A lot of packet mixes are for bread machines. The machines use a wetter dough. If you can find a Lauke (?sp) they have two sets of instructions, one for the machine and one for hand mixing.

The rising is a function of temperature. The dough needs to be in a warm spot. You an use the inside of a car during the day or put the bowl near the fire so that the bowl is warm (not hot), then turn bowl every 10 minutes or so. You need to let the dough rise a second time. I do this in the camp oven then put it on coals with most of the coals on the lid. You only use the time as a guide. The loaf should sound hollow when it tapped if it is cooked.Mine usually end up like a bought loaf.

Sour Dough and Rye are heavey breads and can be tricky to get right. Stick to white and multi grain type breads. Proper sour dough can take 24 hours to prepare.

A few ideas:
If you have a freezer you can mix the dough and freeze it. Stick it in a bowl with a lid on the dash in the morning and first rise is usuall done by 4pm. So less clean up.

Focaccia is easy and because it is thinner it is easier to get right. Put some sea salt and sliced olived on top before cooking and it is great.

Steve

Check this below..

hand made bread rolls ...Image Could Not Be Found

The warm water is the clue and a warm sopt to allow to rise. make sure you "knock it down" get the air out by lightly kneeding and leave for about another hour prior to cooking ...

Grrr!!!