h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

Entry: scrumptious multigrain bread rolls - A recipe - A87734145
Author: (Mahatma) (bondage) 2legs - Resident loon and Cloud Cuckoolander -- IN need of a proprietrix of a good whipping hand who owns a bullwhip. - collared. - U169793

Wrote this ages back, and updated the entry as I kept tweeking the recipie, its another one I do regularly, which is, well, I think kinda tasty, guess its more or less ready asides the probable spleling errors I've missed and things.

Excellent Entry indeed

One thing I did get a bit confused by on readthrough was the mention of "non-strong white flour" - it's not in the ingredient list and I can't see where it would fit in...

I know what I'm going to be making next time I have a bread day

ahh... I better try read it through again; I guess* where I mention 'non strong bread flour', I'm refering to the 'multigrain flour' (I've only used the Alisons err grain and seed multigrain flour I think, but I@m guessing other ones must be simular kind of mixes; its a mix of white (they do a brown/wholemeal version of it too), with I think barley and perhaps oats, and other stuff in it too I seem to recall) shall try read it through again myself, later, when I've woken a bit, see if I can spot any not reading properly errors like that that I've missed due to over-familiarity with the entry ; I use only the smallish percentage of the multigrain flour, as this means they're still really light rolls, and not suffering from being over dense

Added in a couple more links to otter edited entrys

How did you get on with your readthrough? I understand your explanation here, about multigrain being a mix of white wheat and other grains, but it still needs a little bit of clarification in the Entry.

Otherwise, it's great, and the extra links are excellent

ahh... did I say I was going to read it through? ahh... clearly part of my plan was to not* read it though too quickly, but instead to go away... and forget about it... so now I can go read it through, as if afresh

Hmmm... I read it thgrough... it still just kinda makes sense to me... though, I did think, order differnt sense words make more, maybe Or... actually yeh some of those sentences look a bit clunky.... like a botched together fence post repair... where rather than just removing the post, and replacing it, a odd assortment of extra bits of strenghtening wood, and possibly even metal, is used, in an attempt to hold it together, in soem kind of sembelence of a whole... yeh, maybe I need to anti-verbositify some of the sentences, and then see if the paragraphs make any less, err, more sense shall forthwidth attempt to directify my attentions as they are, in such a direction that is designed to make this so, in the fullness of time, detours and distractions providing err, I'll go give it a go... in a while

Hmm. Not sure, if my attempts, but mere moments ago, to clarify the readability, through manipulation and adjustment of words, and their positions, has, necessarily done any, much, to render it less conveluted in its attempt to express that to which it pertains. hmm... maybe a bit butter, err, better.

I'm not the best judge, as I liked it before you tweaked it anyway, convoluted or no. Still looks fine to me, though.

"any non-strong white flour, such as wholemeal, or multigrain"

I'm still not clear about that, sorry. Is it non(strong white) flour, rather than non(strong) white flour? (as it were...). I don't think of wholemeal as white flour...

err... trying* to say a any flour which isn't strong white bread flour, - Wholemeal and multigrain both being flours whihc are not* strong white bread fllour hmm.... hang on I'll go read it again!

Rearranged words I some did. Also deleted a bit from the same section, which I didn't think added much/explained any butter/differnt.... seems to read butter to me now I think Difficult is explain so know something well one really.

That's spot on - very clear now

I knows waht I did wrong! innit! <

Its all to do with where the verbs, and nouns and things are... and them not being in the right place to each otter... I think Really... if I could just stop using the majority of what little brain I have, to constantly be thinkging about... something else... I'd find this entire writing stuff thing a lot easier I'll try have another rea dthrough the whole thing, again in a little while, see if there are any other bits which slook like they might benifit for a rearrangement to aid clarity, or indeed just readability I'd nearly forgotten about this, and the otter entry I had in PR... nearly finished two more now, plus a third almost done Must. write. them. properly, though, before submitting to PR edit, reedit, reread..

Made a few alterations, including changing the method very slightly, as I realised I no longer add the seeds/herbs when I add the salt, but ad dit now before the autolyse (this seems to work better, maybe there is some effect of the seeds absorbing water... makes the texture of th efinal rolls better, IMO), and altered a few little errors I spotted too need to alter a few more bits perhaps... not sure (and I made these today... and utterly failed to figure out how to use the camra on my new touchscreen phone and only now, have the idea that I could have just used the camra on the old phone... only its probably not charged, and I've no idea where I put it )

It's Bread Day

Following the recipe, I found a couple of points that might need tweaking:

730 grams of water - liquid is usually in ml rather than g, but it is the same thing for water... Interesting technique to weigh the water (I have always used a measuring jug for liquids, but I see it has measurements for flour and sugar as well, so either weighing or measuring will do). Fascinating...

"Weigh out the water ensuring its warm enough" - what is "warm enough"?



I've made a bit of a hash of my dough so far, because I didn't read the Entry all the way through before getting started, but hopefully it will turn out OK in the end

It did turn out rather well even if I do say so myself

Better than my last batch - I'm getting the hang of kneading air into the dough, so these were much lighter

More practice is needed, but I don't mind at all

I'll try have a look back at the entry when I've recovered a little bit, from my time away

So much of making bread, is just learning it through practise.... 'need the dough for ten minutes'.... or 8 minutes, if it needs quickly... or ten minutes, with a little rest, then ten minutes more if its getting sticky too quickly, and needs to kinda autolyse a bit more, to draw up off the liquid... or less time if its humid, or more time if its humid.... rising times are a bit liek that too... sometimes its twice as long, if its cold, and less if its warmer etc... Eventually you just kinda 'know' when its neaded enough, and suchlike

I just find weighing the water easier... (and I weigh milk too, even though I know that won't be exactly the same as Gram per ml, for milk, but, heck, close enough... ; you can't take air humidity into count, relaly when making bread, though in reality that'll affect how much water/liquid one is putting into the bread... kinda )

oo, and glad it came out well : I may make a version of this, myself, tomorrow or Friday; but as a loaf, rahter than rolls, just for a change, though I'll probalby play about with the proportions of multigrain, a bit, as I want some wholmeal flour in it too, I think although, until I make that, I must go get some multigrain rolls out of the freezer for now

Yes, practice definitely helps with getting the feel of the dough and how well it is doing The first time I made my own dough, I was utterly fascinated to see the gluten strands develop just as you described, and now I'm learning about kneading the air into the dough as well, and getting more of a feel for when it's ready

OH... exactly... I guess I@ve been making all my bread now quite a while... I probably don't even pay much conscious attention to when 'the dough is ready'... I .. I dunno, I just 'know'... partly its timing, its always going to I ugess take about the same amount of time, to knead the dough, in a given recipe, but it can vary, and so its the feel of it too

Was there anything else I was meant to do/tidy/alter in the entry, I've entirely forgotten