Club Breadmakers

[autumnbronze]

peterch:

How much yeast did you use? And do you use all 100% wholemeal flour? Or you mix with bread flour? (Hehehe, too lazy to look for the Z book)

b2b3m4:

Autumnbronze, are u using wholewheat bread flour or wholewheat bread? If u are using the latter, there isn't enough gluten to support the structure, so it is difficult to rise. Alternatively u can use half bread flour, half wholewheat flour.
The sugar is the least likely to be the problem.

peterch,

I used 1tsp of yeast.

I used 100% wholemeal flour.

b2b3m4,

I used 100% wholemeal flour as per instructed.

Ok, your tip makes sense. I will try using the half half method next.


:thankyou: for your help. Appreciate it.

[schweppes]

b2b3m4:

Autumnbronze, are u using wholewheat bread flour or wholewheat bread? If u are using the latter, there isn't enough gluten to support the structure, so it is difficult to rise. Alternatively u can use half bread flour, half wholewheat flour.


The sugar is the least likely to be the problem.

Very useful tip, b2b3m4. Thanks for sharing

[autumnbronze]

schweppes:

autumnbronze:

Ok, never mind. I will strive until I reach almost perfection

Wholemeal bread can be rather tricky to achieve. U are a brave soul to attempt the more difficult bread on virgin attempt. :salute:

Still, as long as it tastes good. Guess, we need to trial and error before achieving \"perfection\"

Cannot give up. Die die must try :imconstipated:

:thankyou: sista :love: :love:

Actually I just went ahead with the recipe not knowing that wholemeal bread would be difficult to bake, though it was mentioned by Happy Mama earlier.

Helper said it tasted nice and told me \"no prob mam, put in the toaster oven and the moist part will be cooked\" :love:

Actually I am not too perturbed lah ... I expected some hitches. But it takes an experienced baker to BSI the whole process when things go wrong. I would never have guessed that I would have to combine wholemeal with bread flour to produce a better loaf :!:

Think I shd do some reading up on the different textures of bread :shock:

So glad I have kakis here to turn to for advise ..... :love: :love:

[autumnbronze]

Happy Mama:

Yes autumnbronze, you made 100% whole wheat or fat free basic wheat bread?

The former

[autumnbronze]

twinklejoy:

Atumnbronze,Don't give up! Practise make perfect!!加油加油加油！

:hugs:

[schweppes]

autumnbronze:

Actually I am not too perturbed lah ... I expected some hitches. But it takes an experienced baker to BSI the whole process when things go wrong. I would never have guessed that I would have to combine wholemeal with bread flour to produce a better loaf :!:

Think I shd do some reading up on the different textures of bread :shock:

So glad I have kakis here to turn to for advise ..... :love: :love:

That's the spirit :ugogirl:

[autumnbronze]

schweppes:

Here's the pic for Cheese Bread


http://postimage.org/image/1zjlq4tr8/

Schweppes,

This looks really yummilicious :drool: :drool:

The slicing is also improving

[schweppes]

autumnbronze:

Schweppes,

This looks really yummilicious :drool: :drool:

:thankyou: Autumnbronze

autumnbronze:

The slicing is also improving

I went to Taka and got the Kai knife as recommended by jtoh. Very good buy. Only $13.90.

[autumnbronze]

schweppes:

autumnbronze:

Schweppes,

This looks really yummilicious :drool: :drool:

:thankyou: Autumnbronze

autumnbronze:

The slicing is also improving

I went to Taka and got the Kai knife as recommended by jtoh. Very good buy. Only $13.90.

Ahhhhhh, I figured!! Hence was teasing you a little

That is also next on my list :hi5:

[schweppes]

I am very SAD!! After I overturned my cheese bread to get it out of the bread tin, I did not realise that the knead blade was stuck in the bread. And as I was \"happily\" sawing....oops slicing the bread, I realised I struck something hard. Too late!! :!: A bit of the non-stick coating of the knead blade came off slightly at the part where I nicked it with the knife. Luckily the base of the blade is not affected. But still...


Hopefully, no adverse effect to the baking. or cause the knead blade to rust :shock:

So angry with myself now :x :stupid: