Thread: Who bakes bread?

Welcome to the tasty, naturally fermented rabbit hole.

Tasty loaves’s all around gents!

This is a difficult forum to read for me these days. For the last three weeks I have been on a low carb diet - absolutely NO bread or pasta.

I tried some of the keto bread and pizza crust recipes. That was a big YUCK!

Thanks for the beautiful pics guys. At least I can live vicariously through your efforts. I can still smell the aroma of fresh out of the oven loaves and taste the butter as it melts on the warm pieces I break off the loaf in my mind.

Originally Posted by cudarunner

I foresee tuna sandwiches on your lunch menu for tomorrow

Here ya go, Roy!

I get notices from ThermoWorks about sales promotions etc but at times they also have recipes OR cooking tips.

Recently they had a 'tip' about baking Batter Breads actually Zucchini Bread in particular. Well I didn't have any zucchini but I did have a can of pumpkin and everything else I needed to make two loaves of Pumpkin Bread so I decided to give their method a go.

Basically what it is is to bake the bread until the internal temperature is 200 degs F instead of relying on time and using a toothpick to check for doneness.

I also decided to do another bit of playing and used the Traegar to do the baking in.

My dilemma was how to hold the probes in the wet dough----------I decided to start baking and once the crust started to form and would (should) hold the probes to put them in.

Ready to bake:



After the internal temp reached 200 degs F:



While I failed to take pictures of the slices the bread was wonderful! Very moist, tender but not 'wet' in any spots(as in under cooked).

I have a clamp from TW for holding the probes for things like deep frying and I may give it a try on the next batter bread just for shites and giggles.

If by chance you are going to be baking some batter breads, give this method a go as so far I'm Very Pleased.

I’ve been making this oat bread weekly for. Y morning toast. It makes a great French toast too. I swiped it from the King Arthur site and made a few changes to slow down fermentation, making it a two day recipe.

One of my favorite sourdough breads is from Ken Forkish ("Flour, Water, Salt, Yeast") Field Blend #2, with 70% white flour, 17.5% whole rye, and 12.5% whole wheat, although I often bump up the percentage of whole wheat a tad and add either toated sesame seeds or walnuts. I don't have the time to bake as frequently as I'd like, but every other weekend I'll bake two large loaves, freeze one, and have bread for sandwiches and toast for two weeks. I got hooked on baking with sourdough many years ago when working with a honing mentor, Pinklather, who was also an outstanding baker and fed me his wonderful bread.

Originally Posted by evnpar

One of my favorite sourdough breads is from Ken Forkish ("Flour, Water, Salt, Yeast") Field Blend #2, with 70% white flour, 17.5% whole rye, and 12.5% whole wheat, although I often bump up the percentage of whole wheat a tad and add either toated sesame seeds or walnuts. I don't have the time to bake as frequently as I'd like, but every other weekend I'll bake two large loaves, freeze one, and have bread for sandwiches and toast for two weeks. I got hooked on baking with sourdough many years ago when working with a honing mentor, Pinklather, who was also an outstanding baker and fed me his wonderful bread.

That’s a handsome looking loaf. Beautiful crumb, beautiful color, sesame seeds. It’s got it all going.

I love fresh baked bread.

Got some on the go right now, well, in the bread maker but it still tastes great.

I used to make bread by hand and thought the kneading then letting it rise then kneading again and letting it rise again was quite zen, then I discovered the bread making machines and haven't felt the need to be zen since

My35+ year old K5 Kitchen Aid is quite the Zen Master----

When I was at Joel's (Benz) place I showed him how to use his stand mixer to make bread. He said later that his 'Harem' of Widder Women and Divorcees were quite impressed that he wasn't using his bread machine anymore. (He did every once in awhile) But he could make two loaves at once with the stand mixer and freeze one for later so all of the prep and cleanup were condensed.

Regardless of the method, there's nothing like the taste of homemade bread

Originally Posted by cudarunner

My35+ year old K5 Kitchen Aid is quite the Zen Master----

When I was at Joel's (Benz) place I showed him how to use his stand mixer to make bread. He said later that his 'Harem' of Widder Women and Divorcees were quite impressed that he wasn't using his bread machine anymore. (He did every once in awhile) But he could make two loaves at once with the stand mixer and freeze one for later so all of the prep and cleanup were condensed.

Regardless of the method, there's nothing like the taste of homemade bread

Or the smell!