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Soft burger roll
In Recipes
Rachel Thompson
Aug 10, 2021
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Bread
In Recipes
Rachel Thompson
Aug 01, 2021
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Bread
In Recipes
Rachel Thompson
Aug 01, 2021
I use a 2ib silicone loaf tin it’s by far the best bread tin I’ve uses ingredients 40g original FF 250g UFFF 240 ml whatever milk you prefer to use I use arla lacto free full fat when I can get it 5g fine salt 10g vital wheat gluten 1 sachet easy bake yeast 4 tbsp chia seeds 1/2 tbsp granulated sweetener I use truvia 20 g soft butter 1 egg method heat milk for 1 minute in microwave and stir in yeast set aside place rest of ingredients in stand mixer and using dough hook set off at slow by now milk yeast mix should be frothy so add to dry ingredients, when incorporated set onto fast speed and leave for 10 mins this is quite a wet dough but makes a very light wholewheat style loaf after 10 mins shape the dough to create tension I watched a number of you tube videos to get loaf shaping correct, bake with Jack is an excellent you tube bread channel place in loaf tin, cover with bin bag or whatever plastic bag with enough room to rise and hold in the heat and moisture the dough generates and place in warm draught free place for 1 to 2 hrs depending on time of year, how warm your warm place is, etc etc i bake either at fan 170 for 30 mins with a tray of boiling water in bottom of oven for a very soft crust or traditional oven top and bottom elements at 175 for 30 mins, crust is chewier and harder that way depends how you fancy your loaf when cool I fridge the loaf, next day slice with electric carving knife and freeze sliced, always keep the loaf in fridge to get max life out of it if not freezing, it freezes really well. did a lot of bread baking yesterday all with FF to stock the freezer
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Soft burger roll
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Rachel Thompson

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