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AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING CAMPING AND LIFESTYLE FORUM › Camp Oven, Barbecue & Other Recipes › Breads, Dampers, Muffins, Scones, Slices & Biscuits › Reducing Bread Ingredients

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Reducing Bread Ingredients (Read 705 times)

Reply #10 - Mar 9^th, 2026 at 4:07pm

Rabbitz Offline
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Waiting for them to cool.

Why does it take so long?

I think the dough was a little too wet, I added more flour but might have needed more. Probably needed 275 to 300ml instead of the ~325 I used.

Ran it for 20 mins at 225°C, then an extra five minutes as they looked a bit pale.

Cooling.jpg (131 KB | 19 )

Colin

I admit I am an agent of Satan, however, my duties are largely ceremonial.

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Reply #11 - Mar 9^th, 2026 at 4:41pm

Rabbitz Offline
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Yum. Even Toni said I can do that again.

Slightly doughy in texture but I think it's due to a too wet dough.

The fold and slap knead make life so much easier!

Ready_to_eat_001.jpg (105 KB | 21 )

Colin

I admit I am an agent of Satan, however, my duties are largely ceremonial.

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Reply #12 - Mar 9^th, 2026 at 6:39pm

Derek Offline
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Looks the goods for sure. Yum!!!!!

Retired
Camp Oven Cook

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Reply #13 - Mar 15^th, 2026 at 1:16pm

Rabbitz Offline
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Decided to have another go at this.

I slightly reduced to water and the dough was just as sticky and pliable, so all good.

However, I misread my chicken scrawl hand written recipe. Sad

Instead of 3/4 tablespoon of yeast, I only added 1 teaspoon. Angry

The first proof was very slow. That is when I realised. Instead of 1 hour I left it for 1.5 hours. Second proof was 2 hours and the third 1.75 hours.

It is currently in the oven.

Sadly it was not ready for lunch... Grin

Colin

I admit I am an agent of Satan, however, my duties are largely ceremonial.

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