Thread: Who bakes bread?

This is not a yeast substitute, but a yeast stretcher.

I have been making a lot of no-knead or not much kneading bread recently. I used packaged yeast for the first loaf, but for the subsequent loaves I just used the same mixing bowl with the crud from the previous batch stuck to the sides of the mixing bowl.

When I make a loaf I add the water first and scrape the bowl to loosen the bits of dried dough then add the flour and salt. I let it set overnight on top of the fridge to rise. It takes a while and is not as fast rising as using packaged yeast but it works fine overnight. I then knock it down and shape it and do a second rise and bake, and save the dirty mixing bowl for the next batch.

Originally Posted by spazola

.... I used packaged yeast for the first loaf, but for the subsequent loaves I just used the same mixing bowl with the crud from the previous batch stuck to the sides of the mixing bowl....

Texas Sourdough! Cudarunner, take note!

I used a packet of store bought yeast to make my sourdough starter. I've fed it twice daily for about a week now and it is doing well.

I baked a loaf day before yesterday using my standard sandwich bread recipe and substituted 8oz of starter for the packet of yeast.

It took about 5 hours to rise but I'm pleased with the taste and texture. I don't prefer the 'sour' taste in sourdough and this loaf pretty much has the same 'yeasty' taste of my regular bread.

I baked it at my usual 350 degs, for 30 minutes.

While I'd oiled the pan the bread didn't want to fall out and once I managed to free it the sides weren't browned at all and it didn't sound very hollow when the bottom was tapped on so I put it back in the pan and then to the oven for an additional 20 minutes.

Once cooled, I gave it a go. I was pleased with the taste and texture.

Originally Posted by spazola

This is not a yeast substitute, but a yeast stretcher.

I have been making a lot of no-knead or not much kneading bread recently. I used packaged yeast for the first loaf, but for the subsequent loaves I just used the same mixing bowl with the crud from the previous batch stuck to the sides of the mixing bowl.

When I make a loaf I add the water first and scrape the bowl to loosen the bits of dried dough then add the flour and salt. I let it set overnight on top of the fridge to rise. It takes a while and is not as fast rising as using packaged yeast but it works fine overnight. I then knock it down and shape it and do a second rise and bake, and save the dirty mixing bowl for the next batch.

A lot of professional bakers use the leftover dough from the previous day to give their current batch a little more lift and flavour. This works particularly well for low gluten flours like rye and spelt.

Well...the Gluten free bread was a BIG Hit ! Made 2 more loafs tonight...going to slice and freeze tonight also.

I've found that freezing bread tends to dry it out a bit. You might consider freezing the loaves unsliced.

Just a thought

Yea I never freeze sliced bread for that reason. I'll freeze the loaf and wrap it really good, aluminum foil and two plastic bags and it keeps really well.

Additionally some oil in the dough helps it keep too.

If you use a preferment (sponge, biga poolish) which is typical of the no-knead recipes, the extra acid the 10-12 hours of preferment action adds to the dough supposedly helps it last. I have a spelt and white flour loaf that uses a 12-hour room temperature preferment. The recipe claims it will keep well on the counter in a plastic bag for about 10 days. How long exactly it will last is impossible for me to determine since it tends to disappear within a day or two of being baked ; )

Moat of my bread last 5 or so days, which is just enough time to not make me too annoyed at baking breads that often.

For a bit, I have this sourdough sandwich loaf I finished up last night. It is absolutely delicious and has a nice tangy flavor from the 2 cups of starter it requires. The crust is a bit tough for my preference, but gosh that dense fluffy middle is glorious.

https://www.kingarthurflour.com/reci...h-bread-recipe

Initial dough.


1 hour in, nice an puffy


I forgot to take a prerise loaf pic, but here's the loaf after about 90 minutes.

Would like that spelt white recipe please...