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I have undertaken three baking projects to start the week with. I had the day off work so yesterday night I did my loaf bread for the week and froze half, got my sourdough starter ready and put together a croissant dough as well. The sourdough is ready to go in the oven in about 50 minutes and I've finished all the folding stages of the croissant dough, it is in the fridge until day 3 tomorrow. I'll post pictures of the sourdough (miche) tonight, here's hoping it is better cooked than last time. I'm going to give it the full 70 minutes without "checking up" on it this time and I'll also be doing a steam bath to soften the crust.
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Mar 12, 2013 20:05
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Tried to make some regular old whole wheat bread similar to the recipe on page 3, but added some oatmeal as well. Pre-rise hydrated  Risen twice, punched down and loafed up.  Done!  Although a lot better than my previous attempts, the crust did not have the chewiness I was going for. I kept a boiling cast iron pan of water in there the whole time as well as spraying the loaves down with water twice in the first 5 minutes. I can't seem to get this oven to bahave.  Still tastes good though.
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Mar 17, 2013 01:33
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Farking Bastage posted:Tried to make some regular old whole wheat bread similar to the recipe on page 3, but added some oatmeal as well. Looks good but either your oven runs cool or you could do with baking for longer.
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Mar 17, 2013 08:26
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Farking Bastage posted:
I think you have to have drier air. I keep the oven moist when I put the bread in so that I get good oven spring. After that I vent the moist air out by swinging the oven door open a few times. This and having a high temperature gives the best crust in my experience.
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Mar 17, 2013 12:39
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Most recipes I see advise to cover the dough tightly with plastic wrap while it's proofing. I have some large Tupperware-type containers - would it be okay if I mixed the dough in one of them, and then put the lid on? Or does it have to be plastic wrap, which I imagine would allow some airflow while the sealed lid would not? Basically, I just loving hate dealing with plastic wrap. The Midniter fucked around with this message at 15:22 on Mar 17, 2013 |
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Mar 17, 2013 15:19
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The Midniter posted:Most recipes I see advise to cover the dough tightly with plastic wrap while it's proofing. I have some large Tupperware-type containers - would it be okay if I mixed the dough in one of them, and then put the lid on? Or does it have to be plastic wrap, which I imagine would allow some airflow while the sealed lid would not? I used to just cover the bowl but I found that a crust would develop on the dough. Whatever you use, it needs to be in contact with the dough. I think some people use a damp cloth.
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Mar 17, 2013 15:21
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The Midniter posted:Most recipes I see advise to cover the dough tightly with plastic wrap while it's proofing. I have some large Tupperware-type containers - would it be okay if I mixed the dough in one of them, and then put the lid on? Or does it have to be plastic wrap, which I imagine would allow some airflow while the sealed lid would not? I like to use showercaps. The cheap disposable kind you get for free in motel rooms work great, and you can find them in discount stores, sometimes a dozen in a package. I've used (and reused) them for a while. I also hate plastic wrap.
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Mar 17, 2013 15:23
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meatsaw posted:I like to use showercaps. The cheap disposable kind you get for free in motel rooms work great, and you can find them in discount stores, sometimes a dozen in a package. I've used (and reused) them for a while. I've heard of that. Does the elastic help prevent the dough from spreading? Do you oil it?
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Mar 17, 2013 15:32
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therattle posted:I've heard of that. Does the elastic help prevent the dough from spreading? Do you oil it? Almost all my pans/bowls have lips, so the cap stays on the top. The dough can rise as high as it wants, and if I think the rise will touch it I oil it. They make a food version made to cover bowls that comes in different sizes, but I ended up with so many of the disposable showercaps I just use and reuse them. These are the really cheap shower caps, mind, really just plastic wrap with a rubber band. Like these ... http://www.walgreens.com/store/c/donna-shower-cap/ID=prod6065915-product RadioDog fucked around with this message at 16:01 on Mar 17, 2013 |
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Mar 17, 2013 15:58
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I'm 23 and have never made bread before. Tonight I decided to change that, so I'm trying to make some pretzel rolls. As far as I can tell the only real difference is that you boil them in a water/baking soda solution before you bake them. I've got my bread rising in my laundry room since it's the warmest place in the house; I'll go in and check it at 7. Hopefully I'm doing things right  I'll take some photos once it comes out. edit: holy poo poo these are actually really tasty. Maybe slightly chewy, but for a first ever attempt I'm floored.  pretzels-0001 by nick.kneer, on Flickr  pretzels-0002 by nick.kneer, on Flickr  pretzels-0003 by nick.kneer, on Flickr dakana fucked around with this message at 02:07 on Mar 18, 2013 |
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Mar 17, 2013 23:42
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Having some trouble with some sourdough and am looking for any insight. I have the Oregon Trail starter and have made the following recipe twice: http://www.themanlyhousekeeper.com/2011/06/24/bread-baker-rosemary-or-olive-sourdough/ (Don't blame me for the site...it was the first one I could find) Now a few things I ran into with that (note that I didn't do the olive bread, I just made the rosemary).: 1)The dough is VERY sticky to work with. He says at one point to line bowls with paper towels...I did that and then when it came time to remove I was tearing paper towels off. The next time I used a cloth towel which worked a bit better, but I was still tearing dough off of it. 2) It doesn't rise that much during cooking. We're talking maybe 3 inches at most in the center? 3) The crust is quite thick. I like thick crusts, and this is on par with what I like, but maybe a tad thinner wouldn't be bad? Now, for cooking, I've been following that recipe to a T as far as I can tell. The one thing I do to cook it is preheat the oven with a pizza stone in there and then put the dough on the stone. What I'm really aiming for is the Rosemary Olive Oil Sourdough bread I get at Whole Foods. I use this bread for sandwiches so I need it to be thicker. I think the Whole Foods bread is probably 5 inches at center? Any advice or other recipes would be much appreciated. Thanks!
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Mar 18, 2013 02:21
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Okay, after reading this thread, I decided to try and make some bread. The recipe that I followed was the one for American sandwich bread in the cook's illustrated baking illustrated book. Oh, one difference being that I had no honey, so I used maple syrup instead. Unfortunately the bread came out too dense for my liking, even though I let the bread rise an extra 15min or so. Any suggestions as to what I should try to make it less dense? Flavor wise it tastes fine.
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Mar 18, 2013 02:35
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Try letting it rise even more and/or making the dough wetter. 15 extra minutes rising time is like 0 extra minutes in bread time.
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Mar 18, 2013 03:04
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Has anyone had any experience (good or bad) with Black Bread? I've seen pictures, and read about molasses based bread in books, and always thought 'it sounds amazing'. Is it as good as it sounds? Is it worth a foray into the breadmaking arts? I have a terrible oven. 
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Mar 18, 2013 03:31
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Probably the moisture - it took almost no time to come together into a ball when I mixed it. I've got a scale, so next time I'll measure using that instead.
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Mar 18, 2013 03:52
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I made a bread! It is really really tasty and I'm extremely proud of it. I used the Serious Eats no-knead recipe and I think my oven might run hot because after taking the lid off of the dutch oven, it recommends baking another 30-45 minutes. I pulled it out at exactly 30 minutes to check and it was just on the cusp of being overdone - the crust is a bit hard, but it's all worth it in the end.
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Mar 18, 2013 14:56
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The Midniter posted:I made a bread! That looks fantastic! dakana posted:I'm 23 and have never made bread before. Tonight I decided to change that, so I'm trying to make some pretzel rolls. As far as I can tell the only real difference is that you boil them in a water/baking soda solution before you bake them. I've got my bread rising in my laundry room since it's the warmest place in the house; I'll go in and check it at 7. Hopefully I'm doing things right And so do those! Very good picture quality too. Now you guys are hooked... you'll see... Soon your cupboards will be full of flours.
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Mar 18, 2013 16:32
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therattle posted:
Not a bad thing, I look at all my flour and feel the need to bake. The flour calls to me.
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Mar 18, 2013 16:45
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Enter Char posted:Not a bad thing, I look at all my flour and feel the need to bake. The flour calls to me. I only have one bag of flour so something is clearly very wrong.
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Mar 18, 2013 23:49
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It turns out baking is super easy when you can figure out the actual temperature inside the oven. 
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Mar 19, 2013 02:20
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Anybody have a rye recipe that doesn't include carraway seed that they use? I ended up buying a 25 pound bag of rye flour before realizing that pretty much every rye recipe uses less than two cups per batch so I'm going to be making bread for a good while.
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Mar 20, 2013 01:54
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Party Plane Jones posted:Anybody have a rye recipe that doesn't include carraway seed that they use? I ended up buying a 25 pound bag of rye flour before realizing that pretty much every rye recipe uses less than two cups per batch so I'm going to be making bread for a good while. Just omit the seeds. They don't affect the final product of the bread.
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Mar 20, 2013 02:32
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If I try to use a sheet pan in lieu of a baking stone as described in The Bread Baker's Apprentice (and another for steaming), how heavy duty of a pan should I be looking at? I imagine for steaming I won't really care if it warps as long as it doesn't spill water and in the worst case I can get a cheap cast iron pan for that. I'd like to try out a little bit of baking before I put money down on a stone of any sort even if it's a quarry stone from a hardware store.
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Mar 20, 2013 04:18
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You can use pretty much anything - the main reason to use something heavy duty like a stone is to get a good crust on the bottom of the great instead of something kind of anemic.
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Mar 20, 2013 04:31
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I made a potato bread. This was the first time I used this new loaf pan I picked up at the thrift store. I should have only put 2# in it instead of the whole 2#10oz the dough weighed. It kinda out grew the pan. Live and learn. Going to write 2# on the bottom of the pan now.
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Mar 20, 2013 08:17
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kirtar posted:If I try to use a sheet pan in lieu of a baking stone as described in The Bread Baker's Apprentice (and another for steaming), how heavy duty of a pan should I be looking at? I imagine for steaming I won't really care if it warps as long as it doesn't spill water and in the worst case I can get a cheap cast iron pan for that. I'd like to try out a little bit of baking before I put money down on a stone of any sort even if it's a quarry stone from a hardware store. You could also use an unglazed clay saucer bottom like this from a local store- I picked up a 12-inch one for like half the Amazon price, and it's worked fine. If I ever switch to another method, then at least it can still be used with one of my pots. Thumposaurus posted:I made a potato bread. Unrelated egg bread: 
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Mar 20, 2013 16:29
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1#8oz potatoes 1/2 cup reserved potato water (see below) 2oz olive oil 1Tb yeast 1Tb salt 4 3/4 cups all purpose flour Boil the potatoes in water until they are tender, I never peel them but you can if you want to. After boiling reserve 1/2 cup of the potato water Place potatoes in mixer bowl and beat until cooled. Cool down the potato water too putting it in the freezer while the potatoes beat seems to work ok just don't want it too hot and kill the yeast. Add the oil to the potatoes add yeast to the water Add in the flour and mix just to combine with the paddle Switch to the dough hook and let it go for about 11 mins. It will be pretty soft and sticky still Dust bench with flour and form into a ball Let it rise till doubled Shape, let rise 2nd time Bake at about 375 until loaf sounds follow when tapped, it can take up to an hour. If the top browns too much tent with foil. It makes nice little rolls too.
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Mar 20, 2013 17:09
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Just realized I've never posted any of my breads here. Some widdle brioche.  How widdle? This widdle:  Then some Multi-grain with a slash test. Using black sesame seeds is what makes it so dark:  And the money shot: 
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Mar 20, 2013 18:28
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Party Plane Jones posted:Anybody have a rye recipe that doesn't include carraway seed that they use? I ended up buying a 25 pound bag of rye flour before realizing that pretty much every rye recipe uses less than two cups per batch so I'm going to be making bread for a good while. http://www.abreadaday.com/?p=265 Is pretty good. I like to leave out the molasses and to use some malted rye from the homebrew store. This bread will make you poop. Also, don't make it unleavened. gently caress that noise. Use your sourdough. Do give it a quick knead before you bake it though. You want it to be pretty dense. Shbobdb fucked around with this message at 14:35 on Mar 21, 2013 |
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Mar 21, 2013 14:33
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breakfall87 posted:
Do you have a recipe for this? Looks like a good sandwich bread.
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Mar 21, 2013 19:39
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Made my first loafs by myself today. You know what's awesome about making bread? How amazing your house smells
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Mar 22, 2013 20:40
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My latest batch of bread is kinda dry. How do you keep bread from drying out?
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Mar 22, 2013 20:45
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ConfusedUs posted:My latest batch of bread is kinda dry. How do you keep bread from drying out? Increase the hydration level of the dough and/or reduce cook time?
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Mar 22, 2013 21:15
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Not sure if this should go here, but it's a yeasted bread thing. Seasonally appropriate hot cross buns: I also made a chocolate batch but no pics yet.
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Mar 25, 2013 05:04
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yoshesque posted:Not sure if this should go here, but it's a yeasted bread thing. Seasonally appropriate hot cross buns: This is an inclusive bread thread - thanks for posting. They look great. I had vague ambitions of making matzah for Passover but acute tonsillitis has put paid to that.
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Mar 25, 2013 09:22
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yoshesque posted:Not sure if this should go here, but it's a yeasted bread thing. Seasonally appropriate hot cross buns:  I keep meaning to post my croissant pics so I can get someone to tell me where I went wrong. They were so flaky but just...too dense. I bought a 20kg bag of whole wheat flour at a bulk place for $20. I don't know what anyone else is paying but I've been paying $10-11 for 5kg so this is going to save me a lot of money.
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Mar 25, 2013 15:36
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breakfall87 posted:Then some Multi-grain with a slash test. Using black sesame seeds is what makes it so dark: I like the color on those. And the slashes look really pretty. Bread is pretty  Made pretzel rolls again. I think I did a little better this time -- I used a stone instead of a baking sheet, and steamed the oven a bit to try to get a crunchier crust. It worked pretty well  Just a phone photo this time, though.
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Mar 25, 2013 19:07
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dakana posted:I like the color on those. And the slashes look really pretty. Bread is pretty Can I get your pretzel roll recipe? I want to try this myself!
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Mar 25, 2013 23:04
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Anyone have experience using unglazed quarry tiles in place of a baking stone? I've been using one that I was gifted a while back and it works fine, except it's too small to handle more than one loaf, and can barely accommodate a large loaf. I was thinking instead of shelling out the $40-50-60 for a bigger stone I could try the cheap version with the tiles.
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Mar 26, 2013 01:41
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nwin posted:Having some trouble with some sourdough and am looking for any insight. Anyone have thoughts on this? I'm at a loss here.
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Mar 26, 2013 02:40
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