Bread-making errors and tips Thread

[leonutz]

I decided to start this thread for dummies at making bread.. those experts, please post your tips here to help newbies like us solve our problems.

I tried making a dough in the breadmaker. When i transferred it onto a baking plate to shape it into a pizza, it tears easily.
Wat ingredient can solve this? more gluten?

A second question is.. is it better to freeze the dough or freeze the baked bread/pizza to ensure freshness?

i wrapped the dough i made in plastic wrap and put it in the freezer.

[Zelluz]

Best bread you can have:

SPROUTED WHEAT BREAD

http://www.handypantry.com/top10.htm

1. Allow the wheat sprouts to drain and dry for 3 to 6 hours before grinding. Wet sprouts will not grind well and will create too much moisture in the dough.
2. Use a food processor, wheat grass juicer or meat grinder (The Omega 8003 or 8005). Other juicers or blenders are not designed to grind and should not be used.
3. After grinding, you should end up with a smooth paste. Lumpy, coarse or chunky dough will not work nearly as well, and should be ground a second time. Now you are ready to form the loaves.

After washing your hands to prepare, you have tow options. You can oil your hands with a corm, sunflower or sesame seed oil and knead the dough, folding it into itself several times. This will spread the gluten and help the bread stick together and rise better. Or you can go straight to shaping the loaves before popping them in the oven.

4. Just form balls of dough about three inches in diameter.
5. You should get 2 to 4 loaves from the 2 cups of wheat you began with.
6. Place them on a flat baking tray such as a cookie sheet. You may wish to dust the tray with cornmeal or sesame seeds to prevent sticking.

Oiling a baking tray is not recommended because heat makes oils indigestible.

7. Now flatten each ball to a height of about 1 1/2 inches and a diameter of 4 to 5 inches.

For tastier bread, you may wish to mix your own "additives" into the dough. You can add Raw Unfiltered Honey, dates, raisins, chopped nutmeats, nut butters, coconut, cinnamon, vanilla, etc. for a real taste treat.

SLOW-BAKING:
You can't rush sprout bread.

8. Pre-heat your oven to 250F (or even lower, at 160F – 220F but longer) and place the baking tray with loaves on the center rack.
9. Bake for 2 1/2 to 3 1/2 hours, depending on the size of your patties and you oven.

This low temperature, long - term baking method preserves most of the nutrients from heat. Although the oven temperature may be 250 degrees, the temperature inside the loaves is about 100 degrees cooler.

You may with to use a spatula midway in the baking to lift the bread from the tray to prevent sticking.

The bread is ready when the top of each loaf is firm to the touch but not hard. The loaves should still be moist like brownies when removed from the oven.




AND

The 2000 Year Old Bread Recipe

HUNZA DIET BREAD

HUNZA DIET BREAD is bread That Miraculously Stops Your Appetite and Hunger and is based on a 2000 year old recipe said to beat all fad diets hands down. It's the fastest and totally painless way to lose weight. The bread is a duplicate of a 2,000-year-old recipe used by the little known civilization of Hunza.

The Hunzas are considered to be the healthiest people on earth. Their bread is the main part of their diet.

This bread is absolutely delicious. Everybody loves it. But then a startling discovery was made. Just one or two slices of this bread would suppress a person's appetite for 4 to 6 hours!

Hunza Diet Bread is delicious, dense, chewy bread that's very nutritious and is almost impervious to spoilage.
The following recipe makes a batch of approximately 60 - 1 inch squares, high in protein, vitamins and minerals.

Keeps weeks at the room temperature or even longer in the fridge and indefinitely in the freezer.


Ingredients:

2 cups - Water
4 cups - Natural buckwheat or millet flour
3/4 cup - Virgin Coconut oil (or Extra Virgin Olive oil)
1 3/4 cup - Honey
1 cup - Molasses
1/4 cup - Powdered soy milk (or kefir)
1/2 tsp. - Celtic sea salt (or garlic instead)
1/2 tsp. - Cinnamon
1/2 tsp. - Ground nutmeg
1 tsp. - Baking powder (non aluminum)

Mix the ingredients and then:

1. Grease and lightly flour cooking pan(s).
2. Ideally use baking trays with about 1 inch high sides. Pour batter in pan(s) half an inch thick over the base.
3. Bake at about 250 - 300F (110 - 130C max) for 1 hour 30 min. or just about done.
4. After cooking, dry the bread in the oven for two hours (or until done) at a very low heat - 90F (32C).
5. After it is cooled tip out and cut into approx 60 squares.

Store it wrapped in cloth in a container.

You may need to repeat the baking depending on the size of your baking pan, and oven, until all the mixture has been used.

Hunza Diet Bread is made from natural buckwheat or millet flour. It is rich in phosphorous, potassium, iron, calcium, manganese and other minerals, as nothing has been destroyed in the preparation from the wheat. Thus it contains the essential nourishment of the grain. This is why you must ONLY use natural buckwheat or millet flour to make your own Hunza Diet Bread.

Hunza Diet Bread has a taste that is very satisfying and chewy all on its own, but you may also add if required, apricots, raisins, chopped walnuts, almonds, sliced dates to the above ingredients.





Enjoy.