Comments on: A toast to heavy bread http://www.danlepard.com/blogs/2010/03/2003/toast-bread/ on bread and baking Fri, 02 Dec 2011 23:04:38 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Becky http://www.danlepard.com/blogs/2010/03/2003/toast-bread/#comment-5304 Becky Mon, 29 Nov 2010 20:04:36 +0000 http://www.danlepard.com/?p=2003#comment-5304 Feeling humbled about my above claim to be making a consistently good sourdough in a bread machine now! The one I made 2 nights ago turned out sunken and heavy - I put it down to my starter being a bit overactive or perhaps just too much starter (I just dollop in 3 tablespoons each time). Thought I'd have to write it off as a failure, but like Dan I discovered that looks can be deceiving. My husband persuaded me to give the loaf a try and it tasted delicious toasted - really lovely open texture, very tough but tasty crust, far superior in flavour to the loaves I've been turning out so far. Still interested in other recipes for bread machines using sourdough. Becky Feeling humbled about my above claim to be making a consistently good sourdough in a bread machine now! The one I made 2 nights ago turned out sunken and heavy – I put it down to my starter being a bit overactive or perhaps just too much starter (I just dollop in 3 tablespoons each time). Thought I’d have to write it off as a failure, but like Dan I discovered that looks can be deceiving. My husband persuaded me to give the loaf a try and it tasted delicious toasted – really lovely open texture, very tough but tasty crust, far superior in flavour to the loaves I’ve been turning out so far.
Still interested in other recipes for bread machines using sourdough.
Becky

]]> By: Becky http://www.danlepard.com/blogs/2010/03/2003/toast-bread/#comment-5203 Becky Sat, 27 Nov 2010 21:10:32 +0000 http://www.danlepard.com/?p=2003#comment-5203 Hello I've been baking sourdough in a Panasonic breadmaker for about a month now, after getting bored with the yeasted recipes provided in the breadmaker manual. I worked out my own recipe after fruitless searches online. I seem to be producing a consistently good rustic style loaf using mostly white flour and a quarter wholemeal flour. I use the pizza dough programme to mix for 15 minutes, turn it off, then use the timer to set to prove for about 8 hour before finishing with either the Italian or French bake mode. I've been searching this website to find David's reviews and recipes you mentioned would be forthcoming - I can't find any. Can anyone help? Many thanks! Becky Hello
I’ve been baking sourdough in a Panasonic breadmaker for about a month now, after getting bored with the yeasted recipes provided in the breadmaker manual. I worked out my own recipe after fruitless searches online. I seem to be producing a consistently good rustic style loaf using mostly white flour and a quarter wholemeal flour. I use the pizza dough programme to mix for 15 minutes, turn it off, then use the timer to set to prove for about 8 hour before finishing with either the Italian or French bake mode.
I’ve been searching this website to find David’s reviews and recipes you mentioned would be forthcoming – I can’t find any. Can anyone help?
Many thanks!
Becky

]]> By: pat neely http://www.danlepard.com/blogs/2010/03/2003/toast-bread/#comment-519 pat neely Wed, 28 Jul 2010 14:42:54 +0000 http://www.danlepard.com/?p=2003#comment-519 I have not bought a loaf of bread for about 6 years. I confess? to using a bread machine - but only to do the initial kneading (why do the donkey work if you don't have to?) I then take it out and do the rest of it by hand and bake in an ordinary oven. I find this produces a better loaf than the bread maker can produce if it does the lot. I have not bought a loaf of bread for about 6 years. I confess? to using a bread machine – but only to do the initial kneading (why do the donkey work if you don’t have to?) I then take it out and do the rest of it by hand and bake in an ordinary oven. I find this produces a better loaf than the bread maker can produce if it does the lot.

]]> By: Dan Lepard http://www.danlepard.com/blogs/2010/03/2003/toast-bread/#comment-108 Dan Lepard Mon, 12 Apr 2010 16:49:47 +0000 http://www.danlepard.com/?p=2003#comment-108 80 is a great age and we can all only hope to live happily that long. And to stay in love. Dan p.s. Sarah is my sister 80 is a great age and we can all only hope to live happily that long. And to stay in love.
Dan
p.s. Sarah is my sister

]]> By: Sarah http://www.danlepard.com/blogs/2010/03/2003/toast-bread/#comment-31 Sarah Thu, 18 Mar 2010 11:01:55 +0000 http://www.danlepard.com/?p=2003#comment-31 Dear Dan Breadmakers are the best when you are busy (we are on to our fifth) and they make a mean pasta dough with minimal fuss/mess. Highlight of my week was my mothers 80th birthday party (we had a great time!) but she still didn't eat the bread roll. Sarah Dear Dan

Breadmakers are the best when you are busy (we are on to our fifth) and they make a mean pasta dough with minimal fuss/mess. Highlight of my week was my mothers 80th birthday party (we had a great time!) but she still didn’t eat the bread roll.

Sarah

]]> By: Peter Cook http://www.danlepard.com/blogs/2010/03/2003/toast-bread/#comment-27 Peter Cook Wed, 10 Mar 2010 15:05:26 +0000 http://www.danlepard.com/?p=2003#comment-27 Hello Dan, I made a heavy loaf yesterday, by adding some delicious Californian Prune Puree that I had been given. Not sure if it was the starter or my spelt inexperience, but I lost patience and baked too early. Result=heavy (but tasty) loaf. Peter Hello Dan,
I made a heavy loaf yesterday, by adding some delicious Californian Prune Puree that I had been given.

Not sure if it was the starter or my spelt inexperience, but I lost patience and baked too early. Result=heavy (but tasty) loaf.

Peter

]]> By: Anja http://www.danlepard.com/blogs/2010/03/2003/toast-bread/#comment-26 Anja Wed, 10 Mar 2010 12:10:16 +0000 http://www.danlepard.com/?p=2003#comment-26 Dan, this sounds great - that's how most of my bread turns out (by design), they're rarely 'domed' - the pebbledashed crust just add to it's charm. One day hubby made a loaf of nearly 100% Rye (home ground) and it only rose a little but the taste was excellent and despite brickiness was definitely edible, and enjoyable. I use a 10+ year old panasonic that's got a few programmes but really all I use is WM which has enough of a rise for heavy wholemeal breads with added grains (added from the start). Sue: adding a bit of fat (a small tablespoon of margarine, or oil) will help with keeping it soft a bit longer. All our loaves (made from varying proportions of home-ground wheat and/or rye and occasional additions of white) last several days without drying too much. Dan,

this sounds great – that’s how most of my bread turns out (by design), they’re rarely ‘domed’ – the pebbledashed crust just add to it’s charm. One day hubby made a loaf of nearly 100% Rye (home ground) and it only rose a little but the taste was excellent and despite brickiness was definitely edible, and enjoyable. I use a 10+ year old panasonic that’s got a few programmes but really all I use is WM which has enough of a rise for heavy wholemeal breads with added grains (added from the start).

Sue: adding a bit of fat (a small tablespoon of margarine, or oil) will help with keeping it soft a bit longer. All our loaves (made from varying proportions of home-ground wheat and/or rye and occasional additions of white) last several days without drying too much.

]]> By: Juliet http://www.danlepard.com/blogs/2010/03/2003/toast-bread/#comment-24 Juliet Tue, 09 Mar 2010 17:54:29 +0000 http://www.danlepard.com/?p=2003#comment-24 This is really exciting news. A volume of interesting recipes would be very welcome as the manual / recipe book offerings work well for the basics. I have three bread machine cook books but find that many of the ingredients are not available here in UK. I have a Panasonic bread machine and find 1 teaspoon of yeast to be the maximum needed and usually reduce the water by 10 - 15 ml. Occasional misshapen/ heavy loaves have been edible when sliced thinly. This machine churns out a very acceptable wholemeal or granary loaf to provide for sandwiches but I’m sure it could do more. This is really exciting news. A volume of interesting recipes would be very welcome as the manual / recipe book offerings work well for the basics.
I have three bread machine cook books but find that many of the ingredients are not available here in UK. I have a Panasonic bread machine and find 1 teaspoon of yeast to be the maximum needed and usually reduce the water by 10 – 15 ml. Occasional misshapen/ heavy loaves have been edible when sliced thinly. This machine churns out a very acceptable wholemeal or granary loaf to provide for sandwiches but I’m sure it could do more.

]]> By: Barm http://www.danlepard.com/blogs/2010/03/2003/toast-bread/#comment-23 Barm Tue, 09 Mar 2010 17:00:18 +0000 http://www.danlepard.com/?p=2003#comment-23 Sourdough wouldn't be a problem if there were such a thing as a programmable machine, but nobody seems to make one. It seems cheap machines have three programmes and expensive ones have 200, yet none give you the option to write your own where you could include the 4 hour rise or whatever your favoured sourdough recipe requires. Sourdough wouldn’t be a problem if there were such a thing as a programmable machine, but nobody seems to make one. It seems cheap machines have three programmes and expensive ones have 200, yet none give you the option to write your own where you could include the 4 hour rise or whatever your favoured sourdough recipe requires.

]]> By: Chris Young http://www.danlepard.com/blogs/2010/03/2003/toast-bread/#comment-20 Chris Young Mon, 08 Mar 2010 12:28:17 +0000 http://www.danlepard.com/?p=2003#comment-20 Hi Dan, At the beginning of May, we'll be encouraging people to dig out their unloved bread machines to get baking Real Bread or pass it on to someone who will. I look forward to reading how you get on - especially if you come up with a way to make genuine sourdough in a machine. Cheers Chris The Real Bread Campaign Hi Dan,

At the beginning of May, we’ll be encouraging people to dig out their unloved bread machines to get baking Real Bread or pass it on to someone who will.

I look forward to reading how you get on – especially if you come up with a way to make genuine sourdough in a machine.

Cheers

Chris
The Real Bread Campaign

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