Thread: Who bakes bread?

Originally Posted by TheGeek

No bread 😞

Went to get some flour the pther day and found weevils in it. Checked all the flours. All had weevils, had to chuck it all out..

Will be buying airtight containers for my flour.

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If it were me, I'd also strongly consider getting some Diatomaceous Earth to dust over/around the outside of the sealed containers. Link below for further information .

https://en.m.wikipedia.org/wiki/Diatomaceous_earth

I baked Friesian ryebread, started Friday night. Slow food by excellence: you soak broken rye grains overnight, next day add salt and wholewheat flour or treacle for stickiness as rye does not contain much gluten.Then bake it for 6 hours at 90 degrees Celsius. Put an ovendish filled with water underneath as you don't want it to dry out. No yeast. The flaky crust is wheatbran. I don't like the commercially available dark rye bread as it has vinegar added as a preservative. As you can tell from the stains on the breadknife this is a moist and sticky bread.



Dark rye bread has been the staple bread in Northern Europe in areas with soil too poor to grow wheat. My grandfather used to tell me that wheat bread was considered a luxury when he was young. It is said that Napoleon fed rye bread to the horses as he felt it was unfit for humans. Nowadays it is a specialty product. The missus and the children don't like it.

Originally Posted by Kees

I baked Friesian ryebread, started Friday night. Slow food by excellence: you soak broken rye grains overnight, next day add salt and wholewheat flour or treacle for stickiness as rye does not contain much gluten.Then bake it for 6 hours at 90 degrees Celsius. Put an ovendish filled with water underneath as you don't want it to dry out. No yeast. The flaky crust is wheatbran. I don't like the commercially available dark rye bread as it has vinegar added as a preservative. As you can tell from the stains on the breadknife this is a moist and sticky bread.



Dark rye bread has been the staple bread in Northern Europe in areas with soil too poor to grow wheat. My grandfather used to tell me that wheat bread was considered a luxury when he was young. It is said that Napoleon fed rye bread to the horses as he felt it was unfit for humans. Nowadays it is a specialty product. The missus and the children don't like it.

I used to buy a "Lithuanian" rye that looked a lot like that. It was great with a a little salted butter.

I'm curious if you folks have similar practices, like that of what we do at work? Do you adjust your oven temperature depending on how long the bread has been in the oven?? Having virtually no experience baking bread in a home kitchen, I have no idea if what we do is a normal practice. Some, but not all, varieties of bread we produce will bake at varying temperatures. This would be a difference of anywhere between 5 and 50 degrees Fahrenheit.

Here is my understanding of the principal...
The 1st Third of the baking time: tweaked to impact loaf height/"jump" in the oven. Tweaking the temp lower by 5-15 degrees will make a taller loaf; an increase of that much will help "lock-in" the height of a loaf that may be tall enough already.

The middle Third: is for "doneness". The primary focus here is getting the core temp above food-safe. If the temps vary throughout the bake time, this portion will be as high, or higher* than the other two thirds.
*= A couple of oddballs are of a single temp, until the last third where it is 5 degrees higher.

Final Third: mostly impacts color of the finished product. Obviously, a higher temp makes a darker loaf.

Does that "Bread Maker's Apprentice" discuss this?

Sorry, I'm babbling again lol.

Originally Posted by OCDshaver

I used to buy a "Lithuanian" rye that looked a lot like that. It was great with a a little salted butter.

Similar rye bread can be bought in Gemany and Danmark.

https://en.wikipedia.org/wiki/Rye_bread