Thread: Who bakes bread?

I bake bread! For a living, to boot. Although, at roughly 10k loaves of bread an hour, there's a slight bit more automation spread across me and more than a dozen other people than what it takes y'all to make a batch of bread . I can explain the process in slightly broad terms (I don't presume to have the authority to discuss specifics of a recipe), if ya think it will provide some insight. We make white, wheat, whole grain, whole wheat, light breads, and combinations thereof. Sorry, no experience with rye bread.

Glen, they are dead-on about the precision of it. We make bread by the 700 to 1,200 lb batch, and water & yeast are modified sometimes by as little as 1/2 % depending on climate trends (summer vs. winter). Some things like the vitamin enrichment concentrate (doesn't apply here) don't even get a quarter pound for the amount of bread we make.

"Yarrr! Yeast be a fickle mistress!" They already mentioned what I wad gonna say about the lil buggers needing a food source.

Scoring the bread might be less important if you use a bread loaf pan (your loaves would have to be MUCH smaller than that one lol), as the pan would force the vertical expansion in place of lancing what will become the crust. You can still score it, naturally as a matter of preference.

In a geeking-out related note: y'all captured & made, then stored your own yeast (flour and yeast, unconcentrated mix)?

Glen's OCD in getting shifted into gear now

Something I am learning in the garden, "Never Ever grow things that you don't absolutely love to eat"

So I am shifting that same sentiment to the bread making, I love Crusty French Bread just love it.. So with that in mind I am going to attempt to make what I love, been searching recipes for that since last night..
The bread from last night was good, but not what I love, but at least for my first try it wasn't a doorstop or taste like a flour dustball it was Bread


On a mission now,,

Originally Posted by gssixgun

Glen's OCD in getting shifted into gear now

Something I am learning in the garden, "Never Ever grow things that you don't absolutely love to eat"

So I am shifting that same sentiment to the bread making, I love Crusty French Bread just love it.. So with that in mind I am going to attempt to make what I love, been searching recipes for that since last night..
The bread from last night was good, but not what I love, but at least for my first try it wasn't a doorstop or taste like a flour dustball it was Bread


On a mission now,,

Glen, pick up a copy of "The Bread Baker's Apprentice". Not only will you get your recipe for a crusty French bread, but you'll get a lot of information on the how-to of making bread. Its a very educational reference.

as above,(spendy Book)but books are forever,A great Tome for sure.

Today's bake.

So tried a Crusty French bread, today

Much much better then yesterday's Homestead Basic Bread..

Really happy with the Crust (Egg white wash) and the taste, even did a Kosher salt sprinkled top

The overall bread was just better, the consistency was a bit heavy more like a Sour Dough then a French..

Ran us out of Flour, probably a good thing as I was using years old Gold Medal basic flour figured it was good to practice with...

Lunch with Ham Hock 15 Bean Soup and the newest experiment loaf..

My two attempts at no-knead bread were interesting, the second one was definitely better but there's still lots of room for improvement.

I have made a couple of marbled kugelhopf in the last weeks, those were very successful. I am now baking a batch of choco-marbled mini kugelhopf.

Originally Posted by MichaelP

My two attempts at no-knead bread were interesting, the second one was definitely better but there's still lots of room for improvement.

I have made a couple of marbled kugelhopf in the last weeks, those were very successful. I am now baking a batch of choco-marbled mini kugelhopf.

Do you have any pics? We like pics.

Is interesting,must be hundreds of differant Ethnic breads in the world.My Family (in days long past) are Ukranian.
On easter we always made Kulich,Traditionaly made in coffee cans,lots of saffron.was great stuff.

Found a Breadman TR555LC at Goodwill for $3.99 last week - clean, looked new. So far it has made one good loaf after another. I wasn't out trying to find a bread machine but, now that the fad is long over, it seems like some old wedding presents and shower gifts are getting dumped. There were half a dozen breadmakers there but this was the cheapest and, without a doubt, the only one clean and not beaten. Working on the right challah recipe. Crust has three settings but it may be too dark and thick for most people - ok with me. French toast for breakfast this morning and it was excellent.