Tried this recipe for the first time Yesterday sorry no pics :(
Did it as a Free standing loaf and it came out exceptional.
Will be messing with it more
http://www.bobsredmill.com/recipes/h...artisan-bread/
Printable View
Tried this recipe for the first time Yesterday sorry no pics :(
Did it as a Free standing loaf and it came out exceptional.
Will be messing with it more
http://www.bobsredmill.com/recipes/h...artisan-bread/
Quote:
Originally Posted by Crawler
For me it depends on the bread I'm making. For baguettes, I preheat the oven to its max, 500. I use the max heat because I'm going to be opening and closing the oven door in the initial part of the baking to spray water in there to create steam (three good shots of water in 30 second intervals). I will lose oven temp during that time and need the hot oven to get that blast of steam. I leave it at 500 for the first 5-7 minutes then drop it to 450 for the rest. I find that if I bake at 500 all the way through the crust gets too dark before develops a good texture. Other breads I bake at one temp all the way through if I am not in need of steam.
First Dutch Oven Loaf very very happy with the outcome this was the first complete try of the recipe I posted above
Attachment 258795
Attachment 258794
When does Chez Glen start taking reservations?
Naan breads, just out of the oven.
Attachment 266630
I found a recipe for dinner rolls that I really like. They are rich with a nice texture so I started using it to make loaves of bread and today I decided to play a bit. Instead of just unbleached flour I used 50% Whole Wheat (sorry but I just can't do 100% Whole Wheat).
I did have to add a little more liquid but it came out very well. Light, tender, not dense at all and a nice flavor--I'm pleased.
Attachment 266679
Attachment 266680
Jealous of all the nice loaves I see coming by in this thread. Although I do get niceish loaves mine never come out really nice.
I an now struggling with 100% wholemeal bread. No additives other than a bit of gluten and wheat malt. The wheat we have here is less gluten rich than American wheat. My wholemeal loaves never rise properly and often collapse during baking.
Any suggestions?
Wholegrain can be difficult. Try mixing with more common bread and even pizza flour.Quote:
Originally Posted by Kees
Some bread flour wants to rise and bake in a loaf pan. Some can stand by itself.
Measure. Measuring by weight allows simple ratios.
How much water and flour are you working with.
Aloha!
I bought a bread machine about 20 years ago. I used it constantly for about 2 years. Then gave up. SWMBO never could "get it right" for some reason. I had bread duty. I miss fresh home made bread.
It's just sitting on the island counter in the kitchen. I need to put it back into service. Reading this thread has motivated me to get it up and running again.
Glad I saw the thread. Bread on the way this weekend.
Mahalo!
-Zip
70% water, 1.5% yeast 2% salt 2% gluten and 1% diastatic malt. I have tried a lot of things , last thing I tried is this recipe from my local miller: mix all ingredients for a few minutes only, let dough rise all night to develop gluten, punch down in the morning and then allow to rise again. Did not work very well.Quote:
Originally Posted by niftyshaving
I found this vid that has a few tips that I am going to try this weekend. Looks like my punch down was too aggressive and I left it too long before baking.
https://youtu.be/3jDCV_WMSQw
[GSsixgunner' post on the BRM formula]
Fine basic white & the dutch oven approach works well. If you branch out into the whole grains, you'll get a new avenue of flavors (said the spider to the fly :) ). Keep the whole grain content to 15% or less & you'll still have a good rise. More, and you'll have issues. The wheat/rye blends can be nasty good. 1:2 Rye:Wheat works well.
Another flavor trick is to substitute coffee for water.
Another is to thin-slice some older slices ('bout 3oz), toast, break into tiny chunks & pour 16oz water over & let soak overnight (Old Bread Soaker). Reduce the water in the final mix by the 16oz used in the soaker - keep the hydration in the ballpark.
Another way to crank flavor is to extend the time the dough spends fermenting - usually by refridgeration. I've not done w/ commercial yeast, but the bio cycle is similar. Colder temp slows the yeast & lets the flavor bacteria propagate.
If you have a good hit on a rich sourdough - we'll stick a fork in ya - you'll be done. :)
100% whole wheat isn't a trick. You need to make a polish and let it sit for several hours and you need to add some vital gluten. You need to watch your water or liquid and it will come out fine.
A link to what the Hell 'Vital Gluten' is would have been nice but since one wasn't included here's one. If you have a more informative one, please post it.Quote:
Originally Posted by thebigspendur
Vital Wheat Gluten: What Is It and When Should It Be Used? | Kitchn
It's a staple in breadbaking. It's sold from places like pleasant Hill Grain and Honeyville Farms and is comprised of Wheat Gluten. You use around 5% of the flour total. It will increase volume especially in difficult recipes using alot of whole wheat flour and make the dough easier to work with.
I've been using it for years as I do alot of 100% whole Wheat breads.
Any chance of giving out some 'Tried and True' recipes? If you do, please post the link to them.Quote:
Originally Posted by thebigspendur
5% is more than I have seen in most recipies.
Levy Beranbaum recommends you do not use more than 4% IIRC.
Maybe I should use more as I use Rotkorn spelt meal that has not been crossed with wheat.
I haven't used any print recipes in years. I have my own. I'll gather a couple together and put them in the forum in a few days when I get the chance.Quote:
Originally Posted by cudarunner
There is no hard and fast rule for vital gluten. The book says between 3% and 5% but that depends on the kind of wheat you are using, white whole, regular whole or spring wheat based or mixtures of these as well as what you add to the recipe that makes it denser and your altitude where you live too. I'm at 5400 feet.
I grind my own flour so I have the advantage of custom blending my flour and adding all sorts of interesting things in the mix.
After an hour and some normal kneading...Quote:
Originally Posted by Kees
Let it relax in the refrigerator for 10-12 hours.
Let it warm and rise the next day there should be no need to punch it down.
Just bake when your get a nice rise and shape.
I am in the San Francisco area and make a sourdough loaf. Time in the chiller
helps a lot.
Give this a look:
Jacques Pepin's Easy One-Pot Bread
https://onceuponaplaterecipes.blogsp...pot-bread.html
The no knead folk dispense with gluten and diastolic malt and stretch and
fold a couple times an hour... when warm and refrigerate overnight and warm
for a couple hours... shape and bake.
Bread has been baked a very very long time and the methods haven't changed much. Sure, you can use simple ingredients and make bread through alternative methods and you get a product. I'm sure it tastes good. The question is how does it compare to conventional methods? Classical bakers judge the product by:
Shape 5 %
Size 2 %
Crust:
Shade 2 %
Uniformity of Color 2 %
Character 2 %
Depth 2-8 %
Lightness 20 %
Internal Appearance:
Even distribution of gas 10 %
Moisture 5 %
Elasticity 5 %
Color 15 %
Flavor 30 %
Total 100 %
I'll use the old fashioned method thank you.
Tried all that in vain. I do get the impression that the ready to bake stuff uses different wheats, or processed meal or has indeclared additives. I get the stuff from a local tradtional miller, which I know is pure but it gets me much worse results.Quote:
Originally Posted by thebigspendur
The ready to go stuff contains enhancers in spades so it can't fail like cake mixes you get in the box.
Try this:
1 Cup Hot Water 125F
2T vegetable oil
1-2T Honey
1T Vital Gluten
1t sea salt
3-4 Cups Hard Wheat Flour(Whole Wheat)
1T yeast
Liquids into bowl first, then dry ingredients using 1/2 the flour then yeast. Mix and add the balance of flour until dough comes away from sides and bottom of bowl but use only remaining flour to get result you need. It might be less or more. Don't load too much. Dough might be a tad sticky that's how 100% whole wheat is.
Then it's the usual rise regime-until double then divide and shape and rise again then bake 350F 30 minutes or until 190F internal.
Fresh out of the oven. Some whole wheat bread.
Still too warm to cut but, oh boy, does it ever smell delicious!
Attachment 275236
I have pretty much stopped experimenting now..
The Dutch Oven Loaf is down pat and the Wife and I both love it with Amish Butter the only thing I have adjusted is the amount of Flour to start with so it makes the perfect sized loaf in the Cast Iron DO
Have played with adding a tsp of Baking Powder and using fast rise vs regular rise yeast, lately I am using local Flours and we have enjoyed that..
But the basic no kneed/little kneed recipes are working rather well for us
https://i.imgur.com/oHL96vW.jpg
https://i.imgur.com/l0E85O7.jpg
Mmmm...looking good...i've been meaning to get a dutch oven for a while!
I also started baking bread a few months ago...I dont like the stuff I find in the market...so I decided I can spare a half hour every 2days to bake some.
It's fun and tasty at the same time.
Plus...the wife and kid love it!
Two nice loaves of rye bread. Delicious. One for my mother in-law, and one for me.
I'm going through mine so quickly I may have to make another loaf soon.
Makes for delicious breakfast toast. Yum!
Merry Christmas everyone.
Attachment 281079
It's been awhile since anyone posted here about the bread they've baked so here's today's loaf.
It's a white flour bread from a recipe that I've used for quite some time but today I substituted Brown Sugar instead of White Sugar.
Here it is after the second rise and ready for the oven;
Attachment 283162
And after baking. I put a little bit of butter on top after removing the loaf from the oven to keep it soft;
Attachment 283163
I'll be having a slice that's been buttered with some left over Beef and Vegetable Soup here in an hour or two. :tu
I love bread. Have been making it for a while but just in a bread maker, would love to try the real way and sourdough.
I made some Irish Soda Bread for yesterday using my good friend Tc's family recipe. Many thanks to him for sharing :bow:
I'd posted pics in the Cast Iron thread since the bread was indeed cooked in cast iron. :tu
https://straightrazorpalace.com/plat...ml#post1810575
I made these mini brioche this week. If you're not using the A/C in the summer, you don't want to be playing around with a dough with this much butter.
Attachment 291188
Attachment 291189
Attachment 291190
Attachment 291192
Attachment 291194
Attachment 291196
As always your work looks great! :bow:
What are the white 'sprinkles'--Sugar--Salt--:shrug:
Quote:
Originally Posted by cudarunner
It’s pearled sugar. And thank you.
Breads finest expression?
Certainly not the finest expression of the baguette but naturally leavened and oh, so good.
Attachment 294107
Paul
Dill Bread Anyone?
Great with just butter, toasted with jam and a great background for tuna.
Attachment 294721
Attachment 294722
Attachment 294723
Attachment 294724
[QUOTE=cudarunner;1837636]Dill Bread Anyone?
Yes please.
Looks really yummy!
I have an “on again - off again” (mostly off again) relationship with dill. I love a good pickle as much as the next guy but when dill shows up anywhere else we don’t get along.Quote:
Originally Posted by cudarunner
It took a bit for my sourdough starter to get reactivated after not making bread for months but it turned out pretty good :) Like riding a bicycle!
I bake it in my cast iron dutch oven and the crust always comes out awesome :)
Attachment 294814
The one place that I have been surprised is Dill flavored potato chips. excellent!Quote:
Originally Posted by OCDshaver
I still refuse to buy them because I look at it as 1 potato with a little flavoring for $3.50 or more...
Beautiful dill loaf, Roy, and it sounds wonderful.
Gugi, that's about as perfect of a sourdough loaf as you can get. I also use cast iron dutch ovens for my bread. I got hooked on that method after reading, "Four Water Salt Yeast," by Ken Forkish, whose bakery is in Portland. It's been so hot this summer that I've gotten away from it, but your beautiful loaf has inspired me to restart.
I got a request for a couple pineapple cheese braids, for our open house at work. I haven't made one if these for a few years.
In short...a pastery dough, wrapped around sweetened cream cheese, with a made from scratch, pineapple filling.
Attachment 296192
Attachment 296193
Attachment 296194
Attachment 296195
Attachment 296196
Attachment 296197
A simple icing of confectioners sugar, milk and butter, will be made and drizzled on the top, before serving.
Nom Nom...:angel:
Mike that looks really good man!
I'm gonna see if I can get my wife to make it, as she is just now dabbling in baking, and I'm really really trying to encourage that!
Gonna have to read more on this thread, many of you guys seem to be chefs..
