Comments on: A lovely loaf of white bread – at last http://theordinarycook.co.uk/2009/09/22/a-lovely-loaf-of-white-bread-at-last/ Fri, 18 May 2012 20:07:55 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: Spelt bread « The Ordinary Cook http://theordinarycook.co.uk/2009/09/22/a-lovely-loaf-of-white-bread-at-last/#comment-221 Spelt bread « The Ordinary Cook Wed, 27 Jan 2010 20:35:59 +0000 http://theordinarycook.co.uk/?p=115#comment-221 [...] think I am becoming a bit obsessed with bread.  Last year I blogged about my success with a loaf of white bread, after many years of trying.  Since then I have been practising and experimenting on a regular [...] [...] think I am becoming a bit obsessed with bread.  Last year I blogged about my success with a loaf of white bread, after many years of trying.  Since then I have been practising and experimenting on a regular [...]

]]> By: theordinarycook http://theordinarycook.co.uk/2009/09/22/a-lovely-loaf-of-white-bread-at-last/#comment-9 theordinarycook Fri, 25 Sep 2009 17:02:54 +0000 http://theordinarycook.co.uk/?p=115#comment-9 Hi Helena, Lovely to hear from you. Thanks for the useful tips and if you send me the recipe for the Rye Bread and the Pulla I will put them in as a post here, attributed to you of course. Kath Hi Helena, Lovely to hear from you. Thanks for the useful tips and if you send me the recipe for the Rye Bread and the Pulla I will put them in as a post here, attributed to you of course.
Kath

]]> By: Helena Galpin http://theordinarycook.co.uk/2009/09/22/a-lovely-loaf-of-white-bread-at-last/#comment-8 Helena Galpin Fri, 25 Sep 2009 16:26:25 +0000 http://theordinarycook.co.uk/?p=115#comment-8 Hi Kath, Graham told me about your blog so I'm checking it out. Nice idea I shall follow it with interest. With reference to your comments about bread making and speaking as someone who has been making bread since god was a boy it's a lot to do with feel, you just get to know when the dough feels right; every time you make it there will be some factor that is different, the ambient temperature, the freshness of the flour, heat of the liquid, your mood etc. Once you get that feel it will just happen so keep at it, my favourite that I make occasionally (it's so delicious it doesn't last long so it sits alongside the usual stoneground wholemeal and white as a treat) is a rye bread with molasses and caraway. There are so many adventures to be had with yeast cookery alone, I look forward to following yours through the blog. Next week I will be making traditional Finnish pulla for my mums birthday which is a sweet enriched dough flavoured with caradamom and dried fruit. Ah I can smell it now! Helena. Hi Kath, Graham told me about your blog so I’m checking it out. Nice idea I shall follow it with interest.
With reference to your comments about bread making and speaking as someone who has been making bread since god was a boy it’s a lot to do with feel, you just get to know when the dough feels right; every time you make it there will be some factor that is different, the ambient temperature, the freshness of the flour, heat of the liquid, your mood etc.

Once you get that feel it will just happen so keep at it, my favourite that I make occasionally (it’s so delicious it doesn’t last long so it sits alongside the usual stoneground wholemeal and white as a treat) is a rye bread with molasses and caraway.

There are so many adventures to be had with yeast cookery alone, I look forward to following yours through the blog. Next week I will be making traditional Finnish pulla for my mums birthday which is a sweet enriched dough flavoured with caradamom and dried fruit.
Ah I can smell it now! Helena.

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