Thread: Who bakes bread?

Originally Posted by bman40

I have been making the Tartine bread for about 8 months now. I make 4 loaves at a time and that does our family for about ten days. I have been keeping my starter alive and it's working very well. I use my Mom's old Dutch oven and a modern Lodge Dutch oven to bake two loaves at a time. It's a terrific bread, and my family loves it. I also think the NYT 'No-Knead" bread is excellent. I have made that often and it's a great loaf.

Barry

I am not familiar with Tartine bread. Would you share some photos?
Maybe even consider sharing the recipe here?
*fingers crossed*

Baked some kid-friendly bread this weekend (recipe). The results were the best yet.
The only thing I did differently was that (by mistake) I doubled up on the pan.

A standard Pullman for toast and such this week. I'm actually interested to taste it. This simply looking sandwich bread has a LOT of fermentation under its belt. Yesterday a 'biga' was made - flour, water, and yeast. That was allowed to ferment for about three hours before it was refrigerated overnight. Then today the dough was made with it. It was allowed one full rise, then another before shaping and allowed to proof in its pan. So it should not lack for flavor. We'll see when it cools down.

Originally Posted by OCDshaver

A standard Pullman for toast and such this week. I'm actually interested to taste it. This simply looking sandwich bread has a LOT of fermentation under its belt. Yesterday a 'biga' was made - flour, water, and yeast. That was allowed to ferment for about three hours before it was refrigerated overnight. Then today the dough was made with it. It was allowed one full rise, then another before shaping and allowed to proof in its pan. So it should not lack for flavor. We'll see when it cools down.

You have the big daddy loaf pan. Wow havent seen one of those in a while.

Originally Posted by ultrasoundguy2003

You have the big daddy loaf pan. Wow havent seen one of those in a while.

If you're gonna make a loaf of bread, make a loaf of bread. Besides, I got it free with Amazon points. And it's American made so everybody wins.

Finally !!!!!

It has taken awhile and some reading, speaking of which I have to toss a BIG SRP Thank You to our very own OCDshaver for sending me a book on making breads..

I finally manged to officially (Per the Wife) beat the standard of a "Bisquick" biscuit with my home-made ones

I have had a better tasting Biscuit for some time but I was having trouble with the Fluffy/Light part, but it finally came together

Next step is to render my own Lard and try that in the Biscuits BoooYah !!!!

Originally Posted by gssixgun

Next step is to render my own Lard and try that in the Biscuits BoooYah !!!!

What about making the buttermilk at home? You did use buttermilk didn't you?

Originally Posted by cudarunner

What about making the buttermilk at home? You did use buttermilk didn't you?

Yeppers the Bulgarian Style with the 3% fat, if your are going to make them I figure the more unhealthy the better

Originally Posted by gssixgun

Yeppers the Bulgarian Style with the 3% fat, if your are going to make them I figure the more unhealthy the better

Thanks to our mutual friend tcrideshd I've been playing with making buttermilk at home.

I figure it's kind of like making yogurt.

The first experiment was taking 1/4 cup store bought 1.5% fat cultured buttermilk and adding it to 2 cups of 2% milk (Both were cold/right out of the frig). Then once mixed well in the sealed jar letting it rest for 16-24 hours at room temp. After 16 hours I had a nice buttermilk but I resealed the jar and let it set for 24 hours. It was slightly more tangy and thicker.

Stage two is freezing 1/8 of a cup of the new buttermilk and mixing it into 1 cup of the 2% milk. The freezing was the day before yesterday the test batch was put in the frig to start thawing last night and the new experiment started about an hour and a half ago.

Since the mouths to feed around here have dwindled through the years I don't use a lot of buttermilk so I'm hopeful that the freezing wont' kill the bacteria that's needed to keep it active.

Since tc likes a rich butter milk I'm contemplating seeing how the new buttermilk culture would work by adding it to regular Half and Half and letting it age for the 24 hours.

I'm fixing biscuits tomorrow with the 'new' buttermilk and store bought lard I think it should be a nice combination with the red bean and ham shanks with some cottage cheese on the side.

Sour doug bread anyone?
I'm still working on fruit starter, so i'll post some pictures in week or two