Thread: Who bakes bread?

Originally Posted by pixelfixed

Actually no.we were very poor,but 50 yrs ago $3 worth of Saffron went a long way,about two yrs worth.

Saffron can still be had for relatively dirt cheap. You just have to have access. If you employ spice nepotism.

I went to high school with some people that were less than a generation removed from Bangladesh, with plenty of friends and family back home, and they could get that stuff for a per weight price comparable to something like Allspice. Ya know, only moderately expensive, rather than outrageously so.

Now to get the butter before it gets cold!



I should have turned the pan halfway through!

Going to try OCDshavers's method of refrigerating the dough overnight. He suggested the yeast delay enhanced the flavor.
Since his post I have read a test report explaining the chemistry which I promptly forgot.
So, today the dough will go together, into the fridg, out onto the counter tomorrow, and baked up on Tuesday to go with my Borsch.
Maybe make a comparison loaf with just unrefrigerated overnight dough for Tuesday baking. Then a side by side taste test can be done right.

I am on my third attempt of whole wheat loaf bread for the family. We have been frustrated with all the junk they put in bread, so we picked up some nice whole wheat flour, and I've been experimenting. So far, a lot of fun and some great bread. I can't get over how great the bread smells while cooking. wow. Here is a picture of my first go:
the more recent loaves have been better, I switched up the recipe a little.

My grandma had an EXCELLENT recipie for banana bread, which is simply amazing. It is really moist and has a nice crust when it is first out of the oven. However, since my family just went to the Paleo diet, no bread for us anymore

Originally Posted by JoelLewicki

I am on my third attempt of whole wheat loaf bread for the family. We have been frustrated with all the junk they put in bread, so we picked up some nice whole wheat flour, and I've been experimenting. So far, a lot of fun and some great bread. I can't get over how great the bread smells while cooking. wow. Here is a picture of my first go: the more recent loafs have been better, I switched up the recipe a little.

Joel, is it all whole wheat or a 50/50 blend unbleached white and whole wheat? I use a 50/50 blend that I add a 1/2 or 3/4 cup of rye flour. I also use an extra 3/4 TBS of yeast to keep the bread from ending up too dense (still good but I like a lighter texture). I also sift the flour before measuring. SOmetimes I add 3/4 cup of corn meal for a little extra tooth.

Originally Posted by Razorfeld

Joel, is it all whole wheat or a 50/50 blend unbleached white and whole wheat? I use a 50/50 blend that I add a 1/2 or 3/4 cup of rye flour. I also use an extra 3/4 TBS of yeast to keep the bread from ending up too dense (still good but I like a lighter texture). I also sift the flour before measuring. SOmetimes I add 3/4 cup of corn meal for a little extra tooth.

It's 100% whole wheat, water, yeast, maple syrup, salt, and powdered milk. The most recent one was much more fluffy than the picture I posted, that was my first try and they were a little too dense.

I like the idea of adding rye...might have to try that!

Originally Posted by Razorfeld

Joel, is it all whole wheat or a 50/50 blend unbleached white and whole wheat? I use a 50/50 blend that I add a 1/2 or 3/4 cup of rye flour. I also use an extra 3/4 TBS of yeast to keep the bread from ending up too dense (still good but I like a lighter texture). I also sift the flour before measuring. SOmetimes I add 3/4 cup of corn meal for a little extra tooth.

If you're afraid of too dense a bread you can mix some yeast , water, and some of the ww flour and let it sit for at least two hours ( a sponge or polish) the more the better and that will make a lighter consistency. You can also add some vital wheat gluten to the dough which has the same effect.

If you are really into ww bread I would urge you to buy a wheat mill and mill your own flour. Flour is like coffee. It has a limited shelf life once ground unless refrigerated. By the time you buy a bag of WW flour even the premium like KA most of the nutrients are gone and the flour is stale. Just smell the KA and compare to fresh milled and there is little resemblance.

Originally Posted by Neckbone

Going to try OCDshavers's method of refrigerating the dough overnight. He suggested the yeast delay enhanced the flavor.
Since his post I have read a test report explaining the chemistry which I promptly forgot.
So, today the dough will go together, into the fridg, out onto the counter tomorrow, and baked up on Tuesday to go with my Borsch.
Maybe make a comparison loaf with just unrefrigerated overnight dough for Tuesday baking. Then a side by side taste test can be done right.

Remember, ice cold water.

Originally Posted by OCDshaver

Remember, ice cold water.

I forgot to mix up the doughs yesterday. Being old sucks.
I'll see what can be done today.