Jenny Makes Bread!

[ForgeCorvus]

I was probably thinking of a second hand one off Gumtree to start with in case it becomes a kitchen gadget gathering dust in the cupboard…

Keep an eye open on the marketplaces (gumtree, ebay bookface etc) and you should be able to pick up one cheap, like I said mine was from a charity shop.
You will go through phases of using it.
Dried yeast should be a cupboard staple, but fresh baker's yeast is great if you can get it (one of the local bakeries sells yeast by the oz and a range of flours..... They've always done it, but it really took off during the plague years and seems to still be going strong)

[jennyjj01]

Making Bread again!
This time, comparing 'Plain Flour' and 'Strong Bread Flour'

TLDR: Bread from either is almost identical.

I currently only store 'Plain All Purpose Flour' in my extended Pantry, because, it's much cheaper and I'm frugal (as a ducks bum!)

I figured that I should compare bread made with each type and see if the extra cost is worth it. I also need the practice.

Aldi 'Plain', All Purpose Flour 79p / 1.5Kilo
Aldi 'Strong Bread' Flour £1.09 / 1.5Kilo

I used the recipe on the back of the bag of bread flour, which was a bit different to my previous attempt. No added sugar: Recipe Scaled down to 80% : Baked in loaf trays. Recipe below.

Initial Kneading 15 Mins : Initial Proving 3 hours, determined by poke test : Secondary Proving 1 Hour.

I must have got the wetness spot on, because neither dough stuck to my fingers.

Both were cooked together for 35 Mins at 180C. Knocking the bottom didn't sound hollow enough, so I gave them another 5 Mins.

Result and Comparison:

I was very pleased with the results. Both loaves had hard crusty top crusts and quite crisp side and bottom crusts. Not super hard and plaster like, like my previous attempt. Taking an end slice of each, I was happy to find soft white bread inside with a lovely texture, like bought sliced white bread.
The 'Strong Bread' flour loaf, bread was noticeably a very little bit brown inside, compared to the pure whiteness of the other..
Both breads tasted perfect, but the strong flour loaf was noticeably tastier. Both were fine with and without butter.
Neither loaf was doughy or sticky, unlike my previous attempts.

Mr JJ approved of both and could not tell the difference.
I need to figure out how to make softer bread baps.

Is the 'Strong Bread' flour worth the extra 20p/Kilo? Probably not at my standard of baking.

However, at £1.09, the price per serving is still very cheap and I'm inclined to treat myself and add some to my extended pantry, just as I treated myself to some premium baked beans.

The bulk of my Flour reserves (80%) will end up as flatbreads or pastry, so can remain as the cheaper 'Plain' Flour

[Frnc]

Looks nice. Have you included gas/electric in cost of making?

If you want a prep recipe for SHTT, mix flour with a bit of water and a little bit of salt, some oil optional, knead to a dough, squash balls into flat cakes and fry with or without oil for 3 minutes per side. You can mix it in a plastic bag. Rub hands together to remove dough. Can be done on any flat nonflammable surface on wood fire, but a frying pan is easiest.

[jennyjj01]

Looks nice. Have you included gas/electric in cost of making?

No. I've not considered cost, nor the availability of grid electricity. In a real SHTF scenario, I'm more likely to make flatbreads or stovetop breads. That's a whole different experiment.

If you want a prep recipe for SHTT...

Thanks. I'll try that later.

[Arzosah]

Nice one, Jenny, thanks for following through with this, and for the pix especially.

[mcprepper]

Have found this thread interesting… I make bread but use a bread maker. I really ought to learn to make it by hand, both for interest and the apocalypse. Thanks.