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@troberts@theblower.au
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@troberts@theblower.au
#Bread ?
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@david@theblower.au
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@david@theblower.au
@troberts@theblower.au I voted Better, but only because I bake my own.
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@troberts@theblower.au
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@troberts@theblower.au
@david@theblower.au I think I might need to try to. Everything from the store seems to taste like cardboard to me these days.
IT geek of many trades, hobby Blacksmith, cook and photographer hailing from the southern end of Queensland (Australia) Beware, I am a fully qualified Dad Joke practitioner.
theblower.au
IT geek of many trades, hobby Blacksmith, cook and photographer hailing from the southern end of Queensland (Australia) Beware, I am a fully qualified Dad Joke practitioner.
theblower.au
@david@theblower.au
·
Dec 09, 2025
@troberts@theblower.au It's pretty easy. Just need some time.
I slice mine (when it cools) put in a large clip-seal bag, and freeze it. The loaf does me a week of breakfasts (toast).
My regular recipe is:
450g plain bread flour (or 00 if you can get it)
305g water (or water/milk mix)
6g yeast (dried, active)
10g salt
40g malt extract (or you can use syrup or leave it out entirely).
Mix well, knead (5 mins in a Kenwood with the dough hook or 10-15min by hand)
Let it rise for an hour or so.
Grease a bread tin with butter.
I divide my dough in thirds and roll out and up each then put those in the bread pan. You don't need to.
Proof (2nd rise) for about 1 - 1.5 hours (or until it gets to the top of the tin).
Bake at 185ºC (fan-forced, middle rack) for 21 mins, rotate and bake for 19 more. When done, the centre should be approx 90ºC.
Cool completely before cutting.
Variations: add fruit, spices, nuts, chocolate spread, whatever before putting in the bread pan.
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