Great to see you back Sid, I ve been baking for years but some of your tips are priceless. My wholemeal is just made, for baking later today. How about a nice malty granary loaf? We don't buy much ready made bread now, but I can't get near to the taste of Hovis wholemeal granary, no matter how many times I try. It's just lovely for sandwiches and I'd love to get close to it. Thanks, take care, Tony
Good to see you back in the saddle!! Home made bread is the way to go - here in the USA, supermarket bread isn't much good at all, often loaded with sweeteners, conditioners and who knows what, along with way too much salt for my taste. (Commercial hamburger buns here have a couple of day's dose of sodium in each damn bun! It's crazy), I mostly use natural yeast (sourdough they call it here), but I'll spike the dough with commercial yeast if I need to speed things along. I like a 50/50 mix of bread flour and wholewheat and usually add a handful of rolled oats. I try to keep the salt to a bit less than 2% of the total flour weight - not the 3%+ that's often found in supermarket bread. It's not "light and fluffy" bread for sure, but it's not a housebrick either. Makes great sandwiches and toast, and keeps well.
Couldn't agree with you more! I always keep salt to a minimum. Supermarket bread and buns always give me indigestion. And after a bit of practice, it's so easy to make your own. Thanks for watching.
Eyup Sid, it's grand to see you again! Thanks for another great recipe, although I make us a wholemeal/rye/white sourdough batard either daily or every other day as required. I'm so happy to hear we will be seeing a few more of your really useful recipes throughout the summer and autumn. Thank you very much.
Hi Francis. Good to hear you make your own. It's always better when you know what goes into your food. Although I don't post a lot these days, I still bake most days. It's just a pain setting up the camera and lights etc but I must put some more on. I've had loads of requests.
I only jus come across your website i have watched most of your videos all are excellent and most of all testy could you make a good meat and potato pie and Manchester tart I used to have in school years ago 👍
Hi Sid - I'm new to your smashing channel and wondered what heat setting you have on the slow cooker to prove the June '23 wholemeal loaf recipe - Thanks
Hi Horace. Glad you're enjoying the videos. When you use the slow cooker as a proofer, use the lowest setting. You only want it to be just warm. We've just purchased a new slow cooker but as a proofer, it's not as good as the old one. Even on it's lowest setting, it gets a little too warm. If yours is similar simply turn it off when it gets warm and turn it on again when it cools down. Good luck with your loaf. Please let me know how you get on. Maybe a photo of your loaf?
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Great to see you back Sid, I ve been baking for years but some of your tips are priceless. My wholemeal is just made, for baking later today. How about a nice malty granary loaf? We don't buy much ready made bread now, but I can't get near to the taste of Hovis wholemeal granary, no matter how many times I try. It's just lovely for sandwiches and I'd love to get close to it.
Thanks, take care, Tony
Keep them coming Sid all your videos and recipes 👌
Thanks Stan. Really appreciate your comment
Hey hope you make more videos soon! Just found out about your channel and really enjoy your videos. Very helpful 😊
Thank you! Will do!
Good to see you back in the saddle!!
Home made bread is the way to go - here in the USA, supermarket bread isn't much good at all, often loaded with sweeteners, conditioners and who knows what, along with way too much salt for my taste. (Commercial hamburger buns here have a couple of day's dose of sodium in each damn bun! It's crazy),
I mostly use natural yeast (sourdough they call it here), but I'll spike the dough with commercial yeast if I need to speed things along. I like a 50/50 mix of bread flour and wholewheat and usually add a handful of rolled oats. I try to keep the salt to a bit less than 2% of the total flour weight - not the 3%+ that's often found in supermarket bread.
It's not "light and fluffy" bread for sure, but it's not a housebrick either. Makes great sandwiches and toast, and keeps well.
Couldn't agree with you more! I always keep salt to a minimum. Supermarket bread and buns always give me indigestion. And after a bit of practice, it's so easy to make your own. Thanks for watching.
Eyup Sid, it's grand to see you again! Thanks for another great recipe, although I make us a wholemeal/rye/white sourdough batard either daily or every other day as required. I'm so happy to hear we will be seeing a few more of your really useful recipes throughout the summer and autumn. Thank you very much.
Hi Francis. Good to hear you make your own. It's always better when you know what goes into your food. Although I don't post a lot these days, I still bake most days. It's just a pain setting up the camera and lights etc but I must put some more on. I've had loads of requests.
@@SidTheBaker I'm not surprised one bit Sid, especially bakers secrets like cold set custard..... wonderful stuff thank you
Perfecto gracias 👌👌💯
Thank you so much
Happy New Year Sid ..would love to see a meat and potato pie ..but only when you get time. :-)
Happy New Year to you too. I'll see what I can do. That's one of the easier pies to make.
I only jus come across your website i have watched most of your videos all are excellent and most of all testy could you make a good meat and potato pie and Manchester tart I used to have in school years ago 👍
Thanks Stan I'll bear your comments in mind
Hi Sid - I'm new to your smashing channel and wondered what heat setting you have on the slow cooker to prove the June '23 wholemeal loaf recipe - Thanks
Hi Horace. Glad you're enjoying the videos. When you use the slow cooker as a proofer, use the lowest setting. You only want it to be just warm. We've just purchased a new slow cooker but as a proofer, it's not as good as the old one. Even on it's lowest setting, it gets a little too warm. If yours is similar simply turn it off when it gets warm and turn it on again when it cools down. Good luck with your loaf. Please let me know how you get on. Maybe a photo of your loaf?