By gerry

Re: FAO Meatloaf
16 May 2008 11:06

Your recipe for bread is now done and looks great. I made a full loaf plus some extra flour/water etc to make a mini "baguette" so it would cool quickly. We're now eating it as garlic bread, truly delicious bread. Thank you for all your advice. With such a tiny amount of yeast I guess the wild yeast gets to it and makes it rise so beautifully.

Replies

By Meatloaf

Re: FAO Meatloaf
16 May 2008 16:33

Glad you had a good result Gerry...You are absolutely right, the wid yeasts in the flour are given time to do their thing...

By gerry

Re: FAO Meatloaf
16 May 2008 16:41

Meatloaf, strange how different methods produces different breads, not necessarily better but sometimes one feels like one kind of taste and sometimes another. I've done real sourdough bread but don't fancy it every time.

By Meatloaf

Re: FAO Meatloaf
16 May 2008 16:51

I know what you mean. I adore sourdough, but I wouldn't use it for chip/bacon butties....I have for several years tried to make my own white loaf that is suitable for butties, but is not the plastic rubbish (in my opinion) that supemarkets stock...

In the past I have failed miserably, but have now in the last 18mths produced what I consider a decent all round loaf for everyday eating.

By gerry

Re: FAO Meatloaf
16 May 2008 17:01

Meatloaf, I do a white occasionally but I add loads of Alford's oatmeal. People don't notice it's there but it's very good for you.