hunnymonster said:Pig Cat said:antdad said:Did you max your oven or did you hold back on the temperature a bit? Be honest now.
I took it to the max, just like everything in my life!! :s The dial goes to 240 but I kept turning to where 260 would have been. It's a fan oven so I suppose that equates to about 240 in a normal oven.
Other way PC... Most fan ovens say when converting "non fan" recipes that you drop the temperature by 10° and the cooking time by 10 minutes per hour so 260 fan would be 270 normally aspirated...
tonyspurs said:I'll try that next time and update, yeah i'm gonna have to put everyone on a leash until it's cooled properly lol
antdad said:tonyspurs said:I'll try that next time and update, yeah i'm gonna have to put everyone on a leash until it's cooled properly lol
Did you use any wholemeal flour in the mix? Unless it's the lighting the crumb looks quite dark and that will also cause a flatter loaf with less rise.
Brianpilman said:Now I've not got as far as bread from scratch yet but I do own a bread maker and just use the packet mixes. We tried the aldi 55p a bag white bread mix and it has given very good results quite an airy loaf with a very nice taste. So will be getting more of them
YorkNeil said:A variation on a theme here:
No Knead Wholemeal Sourdough
You still get that magnificent crust although a slightly tighter crumb - could be the sourdough hydration; I've only just started on this type of bread and it's a cross between baking and alchemy. I've grown quite attached to the Sourdough starter, Mo, and feed it regularly: grapes the other day, they went down well.
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