JLCrab Posted January 8, 2016 Share Posted January 8, 2016 Anyone living in Khon kaen, just found a bakery supply shop basically next door to Fairy Plaza on the Klang Mueang road. Looking at the plaza from the front, it's on the lh side next to a CD shop. Had most accessories and all the flours discussed. Cheap too Thanks Kenny -- I found it about 10 years ago. Link to comment Share on other sites More sharing options...
Kenny202 Posted January 8, 2016 Author Share Posted January 8, 2016 Anyone living in Khon kaen, just found a bakery supply shop basically next door to Fairy Plaza on the Klang Mueang road. Looking at the plaza from the front, it's on the lh side next to a CD shop. Had most accessories and all the flours discussed. Cheap tooThanks Kenny -- I found it about 10 years ago.ungrateful old b$trd :-) Link to comment Share on other sites More sharing options...
JLCrab Posted January 8, 2016 Share Posted January 8, 2016 Anyone living in Khon kaen, just found a bakery supply shop basically next door to Fairy Plaza on the Klang Mueang road. Looking at the plaza from the front, it's on the lh side next to a CD shop. Had most accessories and all the flours discussed. Cheap tooThanks Kenny -- I found it about 10 years ago.ungrateful old b$trd :-) Old, anyway. Link to comment Share on other sites More sharing options...
blueyeshk Posted January 8, 2016 Share Posted January 8, 2016 http://breadtopia.com/drying-sourdough-starter-for-long-term-storage/ Great site for easy prepared best bread Link to comment Share on other sites More sharing options...
Kenny202 Posted January 8, 2016 Author Share Posted January 8, 2016 Anyone living in Khon kaen, just found a bakery supply shop basically next door to Fairy Plaza on the Klang Mueang road. Looking at the plaza from the front, it's on the lh side next to a CD shop. Had most accessories and all the flours discussed. Cheap tooThanks Kenny -- I found it about 10 years ago.ungrateful old b$trd :-) Old, anyway.I was going to retract the old comment haha Link to comment Share on other sites More sharing options...
Kenny202 Posted January 10, 2016 Author Share Posted January 10, 2016 Nailed the bread this morning. Soft and delicious on the inside and super crispy crust. Big knead for 10 minutes. Let the first rise go for 2 hours, knocked down and put in the loaf tin for another 2 hours. In the oven 220 c for 10 minutes and down to 180 for a further 15 minutes. Thai missus is on her 8th thick slab with butter and vegemite 2 Link to comment Share on other sites More sharing options...
KittenKong Posted January 11, 2016 Share Posted January 11, 2016 Only of local interest but the newish Friendship "bakeries and cafes" shop in Pattaya Tai has quite a wide selection of packaged speciality flours. I bought a 1kg bag of "sour dough flour" for 110B and will be interested to see how it turns out (apparently it contains some deactivated starter: just add water, yeast and salt, and prove three times). They had various other types of flours: ryes, mixed grains, T45, T55, T85, wholemeals etc. and various cake/muffin mixes in commercial sizes, and a good selection of nuts and grains at eye-watering prices. Link to comment Share on other sites More sharing options...
MaeJoMTB Posted January 11, 2016 Share Posted January 11, 2016 The whole point is to save money. 110bht a kg ......... why not DIY. Anyway, Just trying my first bread made with a food mixer. Mixing was pretty quick, those dough hooks move a lot faster than my hands. Never used it before, cos I couldn't be bothered with the extra clean up. Proving now. Link to comment Share on other sites More sharing options...
Kenny202 Posted January 11, 2016 Author Share Posted January 11, 2016 The whole point is to save money. 110bht a kg ......... why not DIY. Anyway, Just trying my first bread made with a food mixer. Mixing was pretty quick, those dough hooks move a lot faster than my hands. Never used it before, cos I couldn't be bothered with the extra clean up. Proving now. gone hi tech Joe? Where'd u get Ur mixer? Link to comment Share on other sites More sharing options...
MaeJoMTB Posted January 11, 2016 Share Posted January 11, 2016 (edited) The whole point is to save money. 110bht a kg ......... why not DIY. Anyway, Just trying my first bread made with a food mixer. Mixing was pretty quick, those dough hooks move a lot faster than my hands. Never used it before, cos I couldn't be bothered with the extra clean up. Proving now. gone hi tech Joe? Where'd u get Ur mixer? Lazada, only cheap (Irmaflex 309), not sure it's gonna last long if I made dough with it. Nearly done now, much better rise than my hand mixed bread and in half the time. But the dough was softer and harder to shape. Bigger bubbles Edited January 11, 2016 by MaeJoMTB Link to comment Share on other sites More sharing options...
Kenny202 Posted January 11, 2016 Author Share Posted January 11, 2016 Photo of the mixer? How much was it mate and what wattage motorr? I didn't see anything worthwhile on Lazada Link to comment Share on other sites More sharing options...
MaeJoMTB Posted January 11, 2016 Share Posted January 11, 2016 http://www.lazada.co.th/imarflex-if-309-85199.html 200W, 1000bht. Link to comment Share on other sites More sharing options...
KittenKong Posted January 11, 2016 Share Posted January 11, 2016 The whole point is to save money. 110bht a kg ......... why not DIY. I'm all for saving money but this looked interesting so I just thought I would try it to see what it does. I normally pay 150B for 1.5kg of flour from the UK anyway, though this surely wont be organic like that is. Link to comment Share on other sites More sharing options...
RichCor Posted January 11, 2016 Share Posted January 11, 2016 The whole point is to save money. 110bht a kg ......... why not DIY. I'm all for saving money but this looked interesting so I just thought I would try it to see what it does. I normally pay 150B for 1.5kg of flour from the UK anyway, though this surely wont be organic like that is. I'm more interested in it being a Sour Dough mix. Some of my favorite breads are Sour Dough French Long. Soft, like a pillow. Sour yeasts are something I have yet to perfect. Link to comment Share on other sites More sharing options...
KittenKong Posted January 12, 2016 Share Posted January 12, 2016 Well, that was interesting. Definitely a pronounced sour dough taste and texture. I was surprised by the wetness of the dough (400g of water for 500g of flour); you cant use your hands with that and you have to spoon it out. I followed the printed recipe carefully, adding exactly the right amount of salt, but the end result tasted quite salty to me. Maybe it was just the extra sour dough flavour coming through. Total rising time 3 hours (3 times 1 hour), and 7 minutes mixing. The recipe even stipulated how many minutes mixing with a spiral mixer or with a paddle mixer. Worth 110B for the experience, I think. Link to comment Share on other sites More sharing options...
Popular Post ExpatOilWorker Posted January 17, 2016 Popular Post Share Posted January 17, 2016 Bread? Pheffff. Get in the game and make some real baking. My home made Apple Roses below: 3 Link to comment Share on other sites More sharing options...
Kenny202 Posted January 31, 2016 Author Share Posted January 31, 2016 Having a lot better results now through longer kneading and a longer second rise (2 hours). I am getting a really good rise before the bread goes in the oven but I notice it doesn't rise any further in the oven? Is this normal. I put the loaf in initially at 220c and after 10 minutes or so back off to about 180. Cooking time around 30 mins. Sound about right? Incidentally I ended up buying an Andrew James mixer from the UK ebay. Ended up costing about 8000 THB (even after paying duty twice!) Far better than anything I could buy for the price here. Extremely strong motor. Every bit the equal of a Kitchenaid Link to comment Share on other sites More sharing options...
vogie Posted January 31, 2016 Share Posted January 31, 2016 The biggest improvement to my bread making is activating my yeast before adding the flour etc, it has made a huge difference. Link to comment Share on other sites More sharing options...
Kenny202 Posted January 31, 2016 Author Share Posted January 31, 2016 The biggest improvement to my bread making is activating my yeast before adding the flour etc, it has made a huge difference.pretty much do that. Put my yeast in medium to hot water with a teaspoon of sugar for 10 mins then add to flour. It's definitely active as the dough nearly triples when proving. I just thought it would rise even more in the oven Link to comment Share on other sites More sharing options...
billd766 Posted January 31, 2016 Share Posted January 31, 2016 I put my flour, yeast, salt, sugar and butter into a food mixer for a few minutes before changing the paddles for dough hooks. I then add warm water and mash it all about until it looks about right then put into a plastic bowl for a couple of hours to let it rise. When it is over twice its size, I flour the board, tip the dough out and use a couple of plastic paddles to get it more or less into shape. I don't knead the dough. I then cut it into 6 pieces and put the dough into 6 spring-foil baking tins on baking parchment. Chuck them into a preheated fan assisted oven at about 150C for 25 to 30 minutes and then I have six rolls cooked to my taste. Too hot and the top burns, too long and I can use them as cannon balls. Have a great week. 1 Link to comment Share on other sites More sharing options...
ExpatOilWorker Posted January 31, 2016 Share Posted January 31, 2016 I put my flour, yeast, salt, sugar and butter into a food mixer for a few minutes before changing the paddles for dough hooks. I then add warm water and mash it all about until it looks about right then put into a plastic bowl for a couple of hours to let it rise. When it is over twice its size, I flour the board, tip the dough out and use a couple of plastic paddles to get it more or less into shape. I don't knead the dough. I then cut it into 6 pieces and put the dough into 6 spring-foil baking tins on baking parchment. Chuck them into a preheated fan assisted oven at about 150C for 25 to 30 minutes and then I have six rolls cooked to my taste. Too hot and the top burns, too long and I can use them as cannon balls. Have a great week. Try adding a bit of baking powder. (https://en.wikipedia.org/wiki/Baking_powder) "......used for increasing the volume and lightening the texture of baked goods." 1 Link to comment Share on other sites More sharing options...
Kenny202 Posted January 31, 2016 Author Share Posted January 31, 2016 My bread is nice and rising and all that but still a heavy sort of loaf. I'd really like to get tgat lovely light airy texture Link to comment Share on other sites More sharing options...
vogie Posted January 31, 2016 Share Posted January 31, 2016 I use a machine which can make two small or one large loaf. These two have just been removed from my bread maker, they are light and airy, they stay fresh for a few days too (not that they ever last that long. 1 Link to comment Share on other sites More sharing options...
billd766 Posted January 31, 2016 Share Posted January 31, 2016 I put my flour, yeast, salt, sugar and butter into a food mixer for a few minutes before changing the paddles for dough hooks. I then add warm water and mash it all about until it looks about right then put into a plastic bowl for a couple of hours to let it rise. When it is over twice its size, I flour the board, tip the dough out and use a couple of plastic paddles to get it more or less into shape. I don't knead the dough. I then cut it into 6 pieces and put the dough into 6 spring-foil baking tins on baking parchment. Chuck them into a preheated fan assisted oven at about 150C for 25 to 30 minutes and then I have six rolls cooked to my taste. Too hot and the top burns, too long and I can use them as cannon balls. Have a great week. Try adding a bit of baking powder. (https://en.wikipedia.org/wiki/Baking_powder) "......used for increasing the volume and lightening the texture of baked goods." I never thought of that. Thank. I will try that later this week when I make a fresh batch. My bread is nice and rising and all that but still a heavy sort of loaf. I'd really like to get tgat lovely light airy texture Me too. Link to comment Share on other sites More sharing options...
billd766 Posted January 31, 2016 Share Posted January 31, 2016 I use a machine which can make two small or one large loaf. These two have just been removed from my bread maker, they are light and airy, they stay fresh for a few days too (not that they ever last that long.20160131_201253.jpg I brought a bread machine back from NZ in 2009 and it lasted about 4 years before it died. Link to comment Share on other sites More sharing options...
Kenny202 Posted January 31, 2016 Author Share Posted January 31, 2016 I've seen bread machines here for 7000 baht plus. Could pick one up at a yard sale back home near new for $10 :-( I miss yard sales and pawn shops Link to comment Share on other sites More sharing options...
MaeJoMTB Posted January 31, 2016 Share Posted January 31, 2016 My bread is nice and rising and all that but still a heavy sort of loaf. I'd really like to get tgat lovely light airy texture Steaming it makes it a lot lighter. Stick a bowl of water in the oven with the bread. Link to comment Share on other sites More sharing options...
Kenny202 Posted January 31, 2016 Author Share Posted January 31, 2016 Seems to be 2 schools of thought on oven temp. Some say hot 220 degrees c....others say 150-180 degrees? Link to comment Share on other sites More sharing options...
billd766 Posted January 31, 2016 Share Posted January 31, 2016 Seems to be 2 schools of thought on oven temp. Some say hot 220 degrees c....others say 150-180 degrees? From my own experience using a table top fan assisted oven I have found that the hotter the oven the harder the top crust is. I am using a recipe "borrowed" from here called Dario's buns (Sorry Dario) but I have modified it to suit me. http://www.thaivisa.com/forum/topic/864523-keeping-bread-tasty/ I have tried quite a few recipes from online but at the moment this one works for me. Link to comment Share on other sites More sharing options...
Kenny202 Posted January 31, 2016 Author Share Posted January 31, 2016 Seems to be 2 schools of thought on oven temp. Some say hot 220 degrees c....others say 150-180 degrees? From my own experience using a table top fan assisted oven I have found that the hotter the oven the harder the top crust is. I am using a recipe "borrowed" from here called Dario's buns (Sorry Dario) but I have modified it to suit me. http://www.thaivisa.com/forum/topic/864523-keeping-bread-tasty/ I have tried quite a few recipes from online but at the moment this one works for me. I am finding that and my oven is quite small (42L) which even on the bottom shelf is still quite close to the top element. I'll give Ur recipe a go Link to comment Share on other sites More sharing options...
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