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at s what they call it in the kitchen aid mixer booklet usually in the bread world basic does not contain butter sugar and milk this one does it is the recipe i began with many years ago when i finally decided to conquer my yeast phobia and go for it just bake bread it was amazing to me how well it turned out we really enjoyed it especially for toast not as much for sandwiches as it is a bit crumby compared to the store bought slices that always stay together one wonders what they add to it to make that happen but nevertheless i continued to make and enjoy it until sometime in the past year when it began to turn out erm well just not quite the same it began to come out of the oven looking perfect but within 20 minutes began to get cracking and crazing on the surface you could hear it and much as i have read that it is what some bakers are striving for that baker is not me i want a crisp lovely brown crust that stays firm and smooth and an interior crumb that is soft and tight with no large gaps or air holes a fellow baker philip thanks again suggested baking it at a lower temperature and that worked now it is staying uncrazed or crackled on the surface but of course not getting quite as brown on top and now it is sort of settling into a dimpled softish crust after half and hour arrrghhh it is still great tasting bread we love it for toast by itself with coffee or for under a poached egg or with soups but what has changed or what am i doing different or is it the oven i do have a new oven but have had it for a couple years now and i m sure it didn t all begin with that although maybe anyway now another fellow baker has offered to do some forensic testing on my bread and the recipe so without further ado here is the recipe kevin maybe you can come up with my solution or i could always just use a different recipe and get some bread with a nicer crust yes why don t i just do that not i m just stubborn enough to keep at it until i figure it out at the very least then make a different recipe basic white bread 1 2 cup 125 ml milk 3 tbsp 45 ml granulated sugar 2 tsp 10 ml salt 3 tbsp 45 ml butter 2 packets active dry yeast i use 1 tbsp yeast 1 1 2 cups 375 ml warm water 105 to 115f 40c 45c 5 6 cups all purpose flour 1 25l to 1 5l combine milk sugar salt and butter in small saucepan heat over low heat until butter melts and sugar dissolves cool to lukewarm dissolve yeast in warm water in bowl add lukewarm milk mixture and 4 1 2 cups flour mix on speed 2 for 1 minute continuing on speed 2 add remaining flour 1 2 cup at a time until dough clings to hook and cleans sides of bowl knead on speed 2 for 2 minutes longer or until dough is smooth and elastic dough will be slightly sticky to the touch place in greased bowl turning to grease top cover let rise in warm place until doubled in bulk about 1 hour punch dough down and divide in half shape each half into a loaf and place in a greased 8 5 x 4 x 2 5 x 2 5 inch pan 21x12x 6 cm loaf pan cover and let rise in warm place until doubled in bulk about 1 hour bake at 400 f 200 c for 30 minutes remove from pans immediately and cool unwire racks notes i decided early on that 2 packets of yeast which each contain 2 1 4 tsps granules was too much so i only use 1 tbsp or a bit less i have tried less butter less sugar usually only toss in a dollop which is probably close to 1 tbsp of butter only usually use 1 tbsp or less of sugar i ve tried using only water and no milk usually i use one cup or 1 1 2 cups of whole wheat flour along with the 3 or 3 1 2 cups of white flour for my initial addition of flour and add 1 2 cup and a second 1 2 cup of flour until i get the consistency i feel is good it usually ends up a bit less than 6 cups total sometimes i knead in the machine sometimes i just turn it out and knead by hand nowadays i bake it at 350f instead of the 400f they call for but next bake i think i may try 375 to get it a bit browner or just leave it in longer or well who knows using milk or a bit more sugar might get a browner crust i m still shocked at how pale it stays just because i began to use a lower heat for baking the oven shelf is on the second from the bottom position there are several positions i can use but the lowest is better for breads it seems or the top browns more quickly that the bottom i have two baking settings one called surround which uses a fan and upper and lower heating elements the other just bake which is the one i have begun to use more regularly i don t use steam pans or spritz any moisture on the bread or in the oven well there you have it kevin all the pertinent details maybe you can figure out something that will get me the lovely crisp crust and soft interior that i used to bake with ease all those years ago and which now seems to evade me okay it s end of day and i m totally bummed with the results just going to use a different recipe from now on the dough seemed good nice and supple and smooth click on any pic and it will show larger it definitely got a bit over risen in the pans i m always hesitant to only leave it for less than an hour but in this case i should have turned on the stove at about 40 mins and it would have been a better thing it was cool in the kitchen at only 20c but the dough was warmer i guess i did check it and it was above charlie s favourite of 25c it was closer to 27c but i thought it would be okay as the room was cooler i don t know what causes it to pull like this only on one side always it can t be under proofed because then i got this a large bubble with a very thin membrane which i couldn t resist pushing in th underside looks good nice and golden a portion of the surface looks pretty darn good but once cooled and sliced look at this another big bubble on the very top and if you can see it the wrinkling or dimpling and softness i was talking about it may be just because it is more of an enriched dough with the butter milk and sugar but who knows my husband had a slice with some butter and honey and declared it delicious i guess that s all that counts posted by bumblevee at 8 09 am 3 comments labels basic white bread bread bread baking wednesday august 10 2022 no knead focaccia i ve discovered the best and easiest focaccia ever no knead and it only has to rise for an hour yes there are plenty of different recipes and ways of making it and i have tried several but none are as easy and as tasty as this so far taken from geoff s baking blog as are lots of recipes i try lately he makes great videos of his bakes is straight forward and easy to follow and anything i have tried from his blog has turned out very well geoff s baking blog he has another focaccia but it needs more rise time and i have yet to try that one and even queried him on whether he thinks it tastes any better than this much simpler bake no reply yet but will update this when i find out the recipe is on the page i hope you give it a try you ll be glad you did here is the first one i made from his recipe i put on some sliced black olives sun dried tomatoes grated cheddar cheese and into the dough i mixed some sautéed onions a few sun dried tomato bits and spices oooooh it was yummy it s like a big fat pizza by the time i get through putting on all the goodies give it a click and see it big yumm it puffs up perfectly and you get a big 9 x 13 inch panful of goodness posted by bumblevee at 10 15 pm 2 comments labels bread focaccia focaccia bread geoff s bread saturday march 26 2022 molten orange tarts i tried these for the first time yesterday and my mid back is still bothering me they were a lot more fiddly than i thought they d be as a matter of fact geoff from whose site i got them referred to them as easy on the recipe he s a better man than i although it didn t look that hard on his video he called them gooey orange tarts but i don t really like the word gooey so i call them molten instead there is just enough orange sauce inside them to let it gently slip down onto the plate if you cut one in half if you put too much into the shell it will just bubble up and over the sides don t be tempted to do that there was plenty of sauce left over so i just heat some when we eat a tart and spoon a little bit on top as well anyway the crust is firm when baked but still not tough if you know what i mean it is like the crust on fruit tarts it has a lovely flavour and you notice a hint of orange from the zest which is strange as i thought the zest from two whole very big oranges would be too much it wasn t it is perfect further info and thoughts i think the chunk of dough for making the little topping balls should be kept in one big chunk and covered til you are ready to roll out the balls otherwise it begins to feel a bit dry in spite of the fact that it is really oily quite weird and mine did feel a bit grainy i think probably because i used granulated sugar when it called for caster sugar next time and there must be a next time as they are wonderful to eat so i will have a better idea of what can happen and will have more paper towels at the ready for my very greasy hands and will put the pot of orange sauce ingredients on the front burner of the stove also the amount of sauce is overly generous for only 9 tarts a bit less would be fine i ll have to work out the measurements for a closer amount without further ado here is geoff s recipe geoff s orange tarts here is the original youtube where geoff got his idea for these tarts ricette fatte in casa photo of my very cute finished tarts i got tired of trying to make perfect little balls so i tried one with just crumbles of the dough it looks very nice as well not quite as cute but easily as acceptable and of course just as delicious making the 72 or thereabouts tiny balls which as you know i didn t here is one with some extra orange sauce spooned over posted by bumblevee at 9 44 am 2 comments labels baking geoff s orange tarts italian olive oil pastry molten orange tarts recipe for pastry recipe for tarts older 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