hugocnx

17 hours ago, HuskerDo said:

Thanks Chickenlegs. When you say "all western countries have legal limits of bugs and rat shit, etc. in their food - it's unavoidable,

even with western hygiene standards. " Well not really true depending on what country/city/restaurant you are referring to but that's exactly my point. The West at least HAS standards and they still have issues with hygiene. It seems like Thailand has ZERO standards thus it far far worse. Buy a bowl of noodles and see ants or other things floating in it and if you complain they fix it by scooping out the bugs. Nice!! ???? 

Why worry, the noodle soup was hot and above 70C all regular living bacteria and the likes are killed. Free protein.

5 minutes ago, BritManToo said:

Another loaf from the Morries bread machine.

This is a 750gm candied orange peel and raisin Whole Wheat loaf

(I put stuff left over from making mincemeat pies at Xmas in the automatic dispenser)

Because the bread tin is a bit too big for the paddle, you do need to put your hands in at 1hr 55 mins remaining and even out the dough a bit, else it comes out a bit lopsided.

 

 

Morries is good in hiding the add-ons or did you put only 2 raisins in it.

Never mind just joking. Shape looks quite good, a bit pale, but that is English style I was told.

3 hours ago, BritManToo said:

Powder tends to be compactable, so a cup, poured and then levelled, may be more accurate than weighing. 

Also a cup of whole wheat flour weights significantly more than a cup of white bread flour.

I measure my flour in cups (sitting on a digital scales), then at the end top up with white bread flour so the 750gm loaf mix weighs 750gm before putting in the bread machine. It seems to work for me.

Not so. Your first line actually states the problem with cups (of flour). It is not accurate and have you ever leveled a cup of water?

1 hour ago, billd766 said:

You can find conversion charts here.

 

http://allrecipes.co.uk/how-to/44/cooking-conversions.aspx

 

	Electricity °C	Electricity (fan) °C	Gas Mark	Fahrenheit
Very cool	110	90	¼
	120	100	½
Cool	140	120	1	275 degrees F
	150	130	2	300 degrees F
Moderate	160	140	3	325 degrees F
	180	160	4	350 degrees F
Moderately hot	190	170	5	375 degrees F
	200	180	6	400 degrees F
	210	190		410 degrees F
Hot	220	200	7	425 degrees F
	230	210	8	450 degrees F
Very hot	240	220	9	475 degrees F
	250	210	10	500 degrees F

 

 

You can also buy the proper measures in BigC, Makro, Tops, Villa and places like that,

I am very sorry, but cups etc are no longer from this earth. Only your (digital) scales tells you  what the weight is. Water percentage is measured against flour and it makes a difference if you have 60% or 62% of hydration. It is not the end of the world though, but oz and lb are not professional.

8 hours ago, Naam said:

THIS is bread Gentlemen!

 

 

LOL, bought that one yourself right? Nah, copy & paste.

1 hour ago, BritManToo said:

Bought this in Makro a few years back, their own brand 'ARO', works well.

 

Actually I prefer a 'deep freeze' knife. Doesn't hook up as much.

Need a new one. Anyone know where to get. Not at Makro afaik.

2 minutes ago, ezzra said:

Pity you have bought the machine already.. here is the most easy fantastic no knead bread that will knock your socks off, just mix the ingredients and let it rise and bake... Easy peasy...

 

 

Nice loaf!

1 minute ago, KittenKong said:

As far as I know the red sort is for lean dough, or sugared up to about 10%. The brown sort is for dough with sugar up to about 18%.  The price of both is about the same as far as I know. I dont remember ever seeing a blue sort.
 

 

 

Yes, you are right. Sorry all, my bad; was mixing Fermipan up with Bruggeman.

1 minute ago, BritManToo said:

It's completely different rules for hand baking and machine baking.

The machine controls temperature and humidity and forces a 'quick rise', it's really designed for white bread flour only.

The machine controls humidity? So it may add some water by itself when the dough is to dry?

9 minutes ago, KittenKong said:

That's possible, though the amount of yeast I use was taken from a regular recipe that called for 20 minutes kneading.

Using warm water just seems to speed it all up a little bit, but putting the bowl outside in the sun for the rising stage has the same effect. I do normally leave the dough indoors for the rising stages, where the temperature is a constant 27 degrees.

Is that 20 minutes hand kneading or machine kneading? Check out the website of weekend bakery; loads of good info. Yeast percentage (of flour of course) is generally about 1.5%. Yours is 2.5%. What are we talking about.

If allowed https://www.weekendbakery.com/. Not personally connected.

5 minutes ago, BritManToo said:

Metoo, but Fermipan red from YoK in 500gm packets.

I just leave mine in an airtight plastic container, no need to freeze or refrigerate, it just needs to be kept dry.

125-150 loaves from 1 pack.

Fermipan red is actually meant for (extra) sweet bread recipe like raisin bread. Sounds strange, but standard yeast cannot handle to much sugar. This according to Fermipan Co.

I don't know if the blue Fermipan is cheaper, but it works even as good.

3 minutes ago, KittenKong said:

I always heat up the water I use in the microwave for 15 seconds before adding the yeast. It has never been a problem.

You have a different style of bread making as you wrote in your first post.

No kneading of the dough and a high percentage of dry yeast. So along with warm water I think that's the reason your dough rises well.

But OP is kneading the dough and it might over rise and collapse.

21 hours ago, steve73 said:

If it rises OK then the yeast is working OK.

 

Causes of collapse are usually:

1.  Insufficient gluten in the flour, so the dough looses elasticity as it starts to cook.  Use a proper strong "Bread" flour (or perhaps a gluten additive).  Too much wholemeal flour (that has low gluten) may also give problem... max 25%.

 

2. Alternatively, too much water makes the dough too soft, and again it will collapse as it starts to cook.  I found the standard recipes that came with my breadmaker had 10-20% too much water... try cutting back a little and see if it help.

 

3.  If it's much too warm during the "proving" (rising) stage it can rise too fast & too much, then I've noticed it will often collapse during cooking.  Breadmakers usually have to warm it a little at this stage; ideally around 25C, but often it's a little too warm in T/L.  Perhaps add a little more sugar to give the yeast extra "food".

 

I think you are right there in OP's case at point 3. Ambient temperature in Thailand is way to high to use lukewarm water. Technically the dough should be around 25 C after kneading. 

Considering the warming up during kneading you'd have to use really cold water in the recipe.

5 hours ago, happy chappie said:

I can see this plan working....for an hour.

Not even an hour, the man was talking about 'using the meter in future'. Not even the future but probably some unknown one.

3 hours ago, marko kok prong said:

Will they break last years number,well off to a good start.

They can't even break the annual average record of 66 per day

On 12/17/2018 at 10:04 AM, smedly said:

said it a long time ago - with greed in entertainment venues and ripoff transport they have priced themselves out of the market, certain areas of pattaya have done the same along with Ban Chang and the islands - they just can't help themselves, they seem to think tourists have no other choices and will keep coming as prices go up along with the baht - they won't

Probably getting even worse as Thai tend to raise their prices when turnover drops. Killing spiral.

57 minutes ago, Enki said:

Yeah, but you did not tell us: how you did it! Why don't you require 4 Thai personel, when the law says: you do! ?? I'm in the progress to open a martial arts + english + german cooking school (more precisely: my wife is), probably with a small restaurant attacked to sell german salads ... and have no use for any employees (perhaps in the restaurant, but that is far sketched). So I like to know that path or trick.

Go to a lawyer, explain what you want or need. The lawyer will take care. If he/she doesn't know about this, then it is a dumb lawyer.

Requirements: Married to a Thai, have an extension based on marriage, set up a 1M company with 3 share holders (eg 55-44-1). After this go for a work permit if you can meet the requirements. In my case didn't even have to deposit the 1M. Hope that helps.

8 hours ago, darksidedog said:

So TAT says things are really good, while business owners say it is awful. Well, I know who I believe.

Looks like TAT is obsessed with Chinese. The biss owners cannot make any money out of the Chinese, they need spenders which apparently are not much around.

32 minutes ago, xylophone said:

Have a look at this site.........

 

https://www.webmd.com/skin-problems-and-treatments/features/rosacea-more-than-red-face#1  

Some 'good' treatments on this site, but IMO it is something you have to live with.

I don't care anymore what people think. The Thai look at my face and think I had a couple to much. With their tanned skins they probably never catch rosacea let alone they know what it is.

I believe for many expats it is all about UV and it's hard to avoid that in the tropics.

Anybody ever had some side effects from Sudocrem?

1 hour ago, giddyup said:

Electric mower.

Better have a circuit braker as well. Hopefully you already have.

2 hours ago, Somtamnication said:

Nothing scares me more than an angry blue elephant chasing things around the screen!

Mmmm, guess what...GOP??

28 minutes ago, bristolboy said:

Well, whatever your feelings may be, and whether or not they correspond to reality, what you are calling hate speech is nothing of the sort. And this is the second time you've voice the "get a life" sentiment. I wonder what emotion lies behind that phrase. Loving kindness?

I haven't called anything on here as hate speech. Check carefully please. And I do have the freedom of speech to use the 'get a life' phrase for the second time when I feel you really didn't understand me or were just denigrating. So be it. And btw, it's not about feelings but about facts.