Anyone making bread at home?

[David]

I would setup the breadmaker at night, then ny morning I would have freah warm whitebread. But the problem is the bottom end of the bread would always be damped. It would by 4th or 5th day, the bread would have moss. How to resolve this problem?

 

I am using Breville Breadmaker.

[Viceroymenthol]

i just made chocolate cake.

 

u wan or not

[Bilingual]

So after eating mine the other day you stole my recipe and made it yourself is it?

 

Mine's quite watery the other day cos got bad tummy

[Strawberrypink]

if its damped most likely it was too moist.

wad ingredient u used? those ready made packet of flour mix or u do the traditional way.

 

store bread in fridge to prevent moss.

[Tashi]

yup bro, home-made bread does not have preservatives and so will have moss. You have to store in the fridge, in a ziplock bag. btw, usually home-made bread for us, lasts only max 3 days (usually consumed within 2 days) for just the 2 of us. It is unwise to store outside, plus up to 5 days. Home-made bread will be difficult to keep slim slices, especially if you use your own recipes and use yeast. Also, the brand of breadmaker does not factor in the equation.

 

just imho, keep blessed

+

[Kelpie]

You should check with Genie47 . PM him lah.

 

Regards,

[Kelpie]

Don't tell me you wanna be another Missy Muffins?

 

Regards,

[KapitanE]

"if its damped most likely it was too moist."

 

???????????

 

if you are fat, most likely you are overweight....

 

if its night, most likely it will be dark....

 

if you have a fever, mostly likely you are sick.....

 

U are stating the obvious isn't it... of course it is moist because it is too damped....???? ok, I dunno what I am talking....

[Ngck]

lol... thats a funny rebutt..... haha

 

anyway other then being interesting making bread yourself, is it cheaper to do so?

[Nolicense]

i thought it was about making cake at home.. yupz.. mine is damp too but i won't keep it 4 or 5 days.. i flush it right away..

Edited May 5, 2008 by Nolicense

[Kb27]

Damp is due to the condensation after the bread cools.

I never bake overnight, just wait for it cool, then take it out of the tray.

[Qpik]

i speak for myself, the food that i whipped up might not be cheaper but the passion & satisfaction when you see family, friends wolfing it down & giving constructive feedbacks are priceless.

 

i've a conventional oven n it has been used to churn out almond cookies, char siew bak, honey baked ribs & other stuffs.

 

most pple hv their archilles heel, i'm just normal, i love to eat & try out new receipes.

 

btw, most of the renown chefs in the world are male

Edited May 5, 2008 by Qpik

[David]

This is the second Breville Breadmaker I have bought here in SIN. The first was bought in Australia before 2000.

 

When I boought the second unit, I was given a recipe. However I find the outer crust too thick and hard. After many trials and error with the ingredients, I managed to get one with a litlle softer outer crust.

 

Normally I would set out to start the breadmaking at about midnight, and when I wakes up at 6am - its fresh and warm. Its especially nice to have it with peanut-butter

[David]

Been eating bread since very young, about 6. Normally the home-made bread would last us(2) 3 days. But sometimes, I feel like eating outisde food hence that loaf may just last another day or 2.

 

I do not like the idea of storing bread in the fridge.

[Alvinkoh]

David,

 

It may help to remove the bread immediately from the breadmachine once it's done. Otherwise, if you allow the cooling phase to be within the breadmachine, there will be too much condensation within the baking pan and the bread will be moist when removed.

 

Most breadmaking books will highlight cooling as an important aspect of breadmaking - usually at least 30 mins. The bread will be easier to slice too. If the bread is too moist - the crumb (inside) tends to be glossy - almost waxy looking. Another common tip is to check by tapping the bread to hear if it sounds hollow. If not, you can afford to bake it further.

 

Bread with higher fat/salt content tends to store better/longer. Also, if you prefer a thicker crust - like a european bake with very browned/dark bread, you may find it lasts a tad bit longer. If you don't freeze the bread, it's better to store them in paper bags. Either way, toasting bread in a steam-filled (spray mist or a hot tray with water) oven rejuvenates the bread/crust.

Edited May 5, 2008 by Alvinkoh

[Strawberrypink]

alamak

 

normally in baking, when we mean too moist means the flour not enuff la.

 

add in more flour if the mixture before putting into oven to bake is too watery.

some bread mixture requires u to store in fridge for rising flour to take effect before putting it into oven to bake.

 

when the flour mixture is too moist, the heat in the oven cannot completely reach to the bottom of the baking tin coz the heat goes in circulating motion

 

thats why some unsuccessful bakings happens when the outer crust layer is cooked but the inside is still moist damp and watery.

[bellboy]

Anyone using a bread-maker at home?

 

I would like to get one. Any recommendations?

[Maxus-MIFA9]

Anyone using a bread-maker at home?

 

I would like to get one. Any recommendations?

 

Only for the first few makings.....

 

After that, you will throw it into your storeroom ....

 

1) have to buy special self raising flour from Poon Huat or NTUC

2) have to add milk, butter

3) leave it for 4 ~ 6 hrs for flour to rise which of cause has to prepare everything in advance by 9.00 ~ 10.00 pm

4) machine auto bake the bread in the morning

5) when removing the bread to eat, there is one big hole in the centre of the bread cos the chunner that neat the dole last night

6) thereafter washing of the bread maker and leave it to dry and back to step No. 1

 

 

Easier to go and buy from the shelve of 7-11, NTUC, Sheng Siong,.... etc. for a loaf of bread and the choices/varities of taste...

Edited September 5, 2014 by Picnic06