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Thread: Tips for the Perfect Damper

  1. #1
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    Tips for the Perfect Damper

    Hi all,

    I cook a lot in the camp oven with great success, but I've never been able to cook a good fluffy damper. So today I thought I'd practice by using the kitchen oven. I tried 3 'perfect damper' recipes and all 3 were doughy (from pretty much immediately under the crust). I use no frills self raising flour, pinch of salt, slowly add water or milk, tried not to kneed the dough too much, fan forced oven at 180 °C. What am I dong wrong?

    Many thanks,

    Edward

  2. #2
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    Cook it a bit longer
    stick a sharp knife in the damper and make sure that it comes out clean (Nothing sticking to it) to test if it is ready
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  3. #3
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    Thanks Trout. Yeah it might be that simple - i'll have another go when I get more flour

    I did put one back into the oven this morning to cook for longer, put it just became a hard dense brick.

  4. #4
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    Add a tablespoon of golden syrup or sugar, some Coopers Ale of choice instead of milk or water
    Let it ferment for a couple of cold ones (1/2 hour or so)
    Tips for the Perfect DamperTips for the Perfect Damper
    And like Trout said leave it a little longer

    The yeast in the Coopers will give it a bit more air as well as flavour

    If you pull it out and it cools down too much, when you try to recook it, as you found out, it goes like a rock

    I find folding a chunk of cheese or butter and some crushed garlic in before cooking makes it irresistible to anyone in the vicinity

    Gav
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  5. #5
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    Put a few deep cuts across the damper before cooking - makes it open up a little and allows the heat to penetrate into the centre plus it makes it easy to break up to serve. Never cut a hot damper (or scones) with a cold knife as it will make it dughey.

    Here's one I did recently with semi dried tomatos & basil - you'll see the technique of cutting & how it opens up while cooking. Best way to check if it's dome is to tap it on the top - if it sounds hollow then it's done.



    Roger


  6. #6
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    Thanks for those tips Gav and Roger! Gav, that recipe definitely sounds like it is worth trying. Roger, that damper looked brilliant!

    I'm looking forward to having another go at it over the weekend.

    Thanks again,

    Edward

  7. #7
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    Well i tried another damper over the weekend and it was another fail. It seemed like my newish cheapo oven was just not getting hot enough, so I tested it with a thermometer and sure enough it takes a really long time to preheat and it runs about 10 degrees cooler than what is indicated. With this in mind i'll have another attempt during the week.

    Edward

  8. #8
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    Attempt five & this time success! Seems it was just a case of not knowing my oven well enough. To get 190 - 200 degrees oven temp it needs to be set at 215 degrees. Now that I know that I'll start trying those more special recipes that you mentioned. Thanks again!

    Edward 🙂

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