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[sceadugenga]

What must be the simplest bread of all is Australian damper.

Damper is a yeastless bread that was traditionally eaten in Australia by early colonial settlers.

It was simply made of flour, salt, sugar and either water or less frequently, milk.

Damper was cooked in the ashes of a fire or wrapped around a stick and cooked over an open flame. It would be consumed with whatever condiments were handy such as sliced of meat or golden syrup.

[needforspeed]

Gippy, on 2009-11-11 14:35:12, said:

tutsiwarrior, on 2009-11-11 12:10:44, said:

with regards to the sticking during baking, what's to prevent one from simply greasing the contact between the dough and the pot?

Nothing, I rub butter on the inside of my loaf pans before I bake bread in them and they come out easily.

Rub butter and after some flower, never have a problem

[needforspeed]

fremmel, on 2009-11-21 10:33:34, said:

I made some raisin bread yesterday using the technique I posted in post #5. I just cut off a chunk of dough and rolled it out thin, spread on some brown sugar, cinnamon, and raisins, rolled it up and baked it in a loaf pan. I had to flour the work surface pretty heavily since the dough is so sticky. I had some as toast this morning with a bowl of homemade yogurt with apple and a smidgen of wild honey for breakfast. Very tasty.

When I was in BKK last week I picked up 5 kg of "premium" all purpose flour and it made nice a difference in how my bread is turning out. Much thinner crust. I also picked up some rye flour and tried 1 cup of that with 5 1/2 cups of AP. The bread turned out nice but without a lot of rye flavor or color. I'll have to work on that some more.

The place I got the flour has lots of goodies. I usually have them send stuff up here to Udon but since I was in BKK I just picked it up. The AP flour was 34 bt/kg and and I also got corn meal (46 bt/kg), raw pumpkin seeds (270 bt/kg), red beans (75 bt/kg), golden raisins (280 bt/kg), and some other stuff. The place is called BBI (02-258-5980) and is a very low tech, warehouse operation with no store front. But you can call (Thai only) and have them send stuff or drop by and they'll sell you things over the counter. If there's any interest I can post scans of their price list.

Here's a couple of pics of the raisin and rye bread:
Whole.jpg Cut.jpg

Few tips for all of you:

Baking bread on a very high temperature if a avarage over 230 C if have a bread over 240 c down and 230 c up.(tin crush and not dry)
Just before you put the bread in the oven cover the top with a mix 1 egg yellow with 2 spoon off water (use a brush, if dont have a brush use kitchen paper) be carefull has to be a tin layer.
preperation and temperatures are very important specialy because in Thailand could be very warm.

The dough needs to have a first rise (15 Min) before you put it in shape and have the second rice in tray or on a plateau or pastry mould (15 Min).
Cover the dough always with kitchen foil or plastic wrap during the rise period as it doesnt dry out.

Use butter and flower the cover any tray/pastry mould or plateau so bread doesnt stick after baking.

Take the bread after baking inmidiatly out of the pastry mould so it gets air.

Never mix yeast with salt.

If added any raisins or dry fruits, put them in water 2 hours before starting with your bread, on a sieve remove the water,mix the the dry raisins or mix fruits with some flower before add them with the dough. (add the raisins and or fruit alsway just before finishing the dough)

Use cold water or milk, as the climate in thailand is warm and during mixing the temperature off the dough will rise as well.

All good luck nice to see many people intresting making ther own bread,

Cheers

[chrgrims]

HDRIDER, on 2009-11-09 22:04:04, said:

HI
Bread made in a breadmaker 4000 Baht works nearly every day, great bread

which breadmaker is this? where did u buy it?