Ropey's Fun Food Forum

[asxlen64]

well its the day after, that means, leftovers, creative ways to reuse what you ate for a few days.

I often make my own bread, but have no clue how to make it "fluffy".

Do you use a bread maker?

i never like using them, they always turned out hard and tough, i make bread the old fashion way, making them nice and crunchy on the outside and light and fluffy in the middle, mmm

[fargone]

My bread maker gives those results - always perfect with a nice crust and soft interior.

[Peralisc9001]

Well axelen you should add more water. If there's too much flower it gets really hard.

I make my the dough by hand, place it somewhere over night and bake it the next day.

[asxlen64]

Well axelen you should add more water. If there's too much flower it gets really hard.

I make my the dough by hand, place it somewhere over night and bake it the next day.

yeah i dont think that was the problem, if it was, i dont care, cause i like making dough with my hands.

[Ropey]

Bread makers are good cos they prove the dough well. If you are making by hand try this. Put a tray of hot water in bottom of a very very low oven. This will replicate the stuff they use in the industry quite well, especially if your oven is fan assisted and even better has a defrost function., but it must be the right temp, check with a thermometer if you have one. Also oiling the dough at the last proving will give a great crust and proving twice may give you better results.

Hope this helps.

Thank you to all that have taken an interest in this thread. I'ts generated far more posts than I ever expected

[Peralisc9001]

Oven seems to be at 250 degree maximum (celsius i guess) and also it doesn't have a fan.

I will try a tray filled with water trick.


I attempted to spin the dough more often see if that achieves something, seems slightly more puffy.

[Peralisc9001]

Bread makers are good cos they prove the dough well. If you are making by hand try this. Put a tray of hot water in bottom of a very very low oven. This will replicate the stuff they use in the industry quite well, especially if your oven is fan assisted and even better has a defrost function., but it must be the right temp, check with a thermometer if you have one. Also oiling the dough at the last proving will give a great crust and proving twice may give you better results.

Hope this helps.

Thank you to all that have taken an interest in this thread. I'ts generated far more posts than I ever expected

Hey this actually did change a lot.

Thanks again.

[hexagram]

ropey give me a recipe prefrebly something cheap and easy to make.

E.g something with pasta

I will try to make it at one point if I like and give feedback

Also from UK here. Alteil is trully a global game but people tend to refer to it as usa alteil

[asxlen64]

ropey give me a recipe prefrebly something cheap and easy to make.

E.g something with pasta

I will try to make it at one point if I like and give feedback

today i made these things

Pancakes
Pizza
Tacos
Sloppy joes
omelets
stuffed sandwichs
Chili

and i made everything from scratch

Also from UK here. Alteil is trully a global game but people tend to refer to it as usa alteil

this is the usa branch of alteil, originally and MOST IMPORTANT, its a japanese game and also to come is the revival of alteil.taiwan