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I've been baking some simple no-knead breads for a while, and this last loaf I made was pretty yeasty and it was awesome. Now I want to make a beer bread, not really so I can replace some of the yeast with it, more to add the flavor. Any advice/recipes/beers to avoid?
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Apr 14, 2013 03:02
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| # ? Apr 23, 2024 18:46 |
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I've been making pita bread recently and they've been coming out really well. 720g all purpose flour 2 cups warm water 3 teaspoons salt 3 teaspoons active dry yeast Mix salt and flour, bloom yeast in water. Mix into dough and knead for 5 min. Rise at room temp till doubled. Punch down, separate into balls and leave covered for 20 min or so. Roll out and slap onto a ripping hot pizza stone and cook for 2-4 min. They puff up so nicely! I made these on Saturday night and had 6 balls that went unused. I re-combined them and put them into a greased tupperware container in the fridge. After 2 nights in the fridge, it has nearly tripled in size. What should I do with it? Can I just punch it down, separate, bench proof and cook them like normal? Is there anything else I can do with it?
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Apr 15, 2013 10:29
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It was extremely sticky, but I managed to knock out a few pitas regardless. I know if I knead longer and build up the gluten it will be easier to work with. What are the negative points to this? Here is the result! Excuse the crappy pictures. We were hungry!  
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Apr 16, 2013 00:15
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How do you all store your bread? I'm never sure weather to put it in a container, plastic bag or get a bread bin.
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Apr 16, 2013 02:00
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With a normal crusty loaf of sourdough I put the cut side down on something (like plastic) and just leave it there.
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Apr 16, 2013 03:25
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Created my own sourdough starter just over a week ago. Today, first loaf is currently rising. Not normally a baker, but excited to see how it goes. Not overly hopeful, as I know how picky breads can be, but here's to hoping. Only other bread I've ever made is that no-knead peasant bread recipe you bake in a dutch oven, which is good, but this is a little more...in-depth. Survey says! ... Cut less deep, bake at higher temps. Loaves sprung open like rotten corpses due to the X I cut on top of them, but still had the internals of good sourdough sandwich bread. Needed additional baking after I cut into them. Dog is crying for more outside the oven, we'll see what the wife says  Good warm bread with butter is too hard to judge.Super Final Edit: It's good. Real good, and despite busting open on top are still thick and nice enough to slice into sandwhichy-slices without being too grainy and falling apart. I likes. I took photos of them to share with you guys but lost my stupid USB thing for my camera somewhere :/ I see that there. fucked around with this message at 03:07 on Apr 17, 2013 |
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Apr 16, 2013 18:05
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Xarb posted:How do you all store your bread? From the Bread Baker's Apprentice: quote:Lean, crusty breads are stored differently than soft, enriched breads. If you want to preserve the crustiness in lean breads, store them in paper, but they will become stale within a day and are best eaten on the same day they are made. If you want to preserve them for more than a day, “cater wrap” the loaves in plastic wrap (this means wrap them completely in both directions to prevent any air from getting to them). Then, either freeze or place them in a cool, dark place. You can also use zipper-style plastic bags, squeezing out all the air before sealing. When freezing, it is acceptable to preslice the loaf so that you can remove only what you need without defrosting the entire loaf. Snack-sized zippered bags are useful for individual slices. Most of the bread I make ends up going into gallon sized plastic bags which are really quite cheap.
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Apr 17, 2013 22:05
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Party Plane Jones posted:From the Bread Baker's Apprentice:
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Apr 18, 2013 02:31
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Xarb posted:Ah that's great, thanks. I might have to reconsider buying that book. I almost did but read a review saying it only has measurements in the Imperial system. I'm not sure I could be bothered converting all the recipes to metric. Why convert the recipes, does your scale not let you switch units? Buy the book, it's great. I love it.
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Apr 18, 2013 03:15
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Xarb posted:How do you all store your bread? In my stomach, there's a reason bakeries get rid of their day old bread.  But yeah the quote is spot on in my experience. Storing bread in plastic lets the moisture redistribute and leaves it soft, storing it in paper or some other breathable container maintains a crusty crust but the bread will dry out faster. Either way, its just not the same after 12 hours so if possible I just try to bake exactly as much as I need and not have any left for saving, or use it for toast/croutons/ect where it doesn't matter.
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Apr 19, 2013 14:30
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Xarb posted:Ah that's great, thanks. I might have to reconsider buying that book. I almost did but read a review saying it only has measurements in the Imperial system. I'm not sure I could be bothered converting all the recipes to metric. Pretty much one of the first things in the book is how ingredients are measured further along in the book: by weight. quote:Every formula in this book lists both the volume measure (cups, teaspoons, and tablespoons) and weight. Obviously, a cup of flour does not weigh the same as a cup of water, or of salt, or of yeast. In fact, 1 cup of flour scooped by one person may not weigh the same as 1 cup scooped by another. That is why professional bakers prefer to use weights, since 1 pound of flour, regardless of how many scoops or cups it took to get there, will weigh the same 1 pound from person to person.
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Apr 19, 2013 16:59
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Party Plane Jones posted:Pretty much one of the first things in the book is how ingredients are measured further along in the book: by weight. Indeed, but weights are measured both in metric (yay!) and Imperial (boo!).
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Apr 19, 2013 17:43
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therattle posted:Indeed, but weights are measured both in metric (yay!) and Imperial (boo!). While it's annoying to have to find different volume measures, pretty much every kitchen scale would be able to switch between weights. The only things you might have trouble with if you don't have a very accurate scale is yeast.
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Apr 19, 2013 18:23
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I went to Home Depot last week and bought a 4 pack of unglazed 18" travertine tiles I believe they were $2 + change a ft, so like 18 bux total. Finally got around to using them last night to make some pizza, and holy cow, they work great! Crust turned out fantastic, can't wait to do some bread on them, maybe this weekend I will have some time to do it. I would recommend pulling out your an oven rack and measuring its length to the point where it turns up in the back, the 18" tile hangs over mine just a little but there is enough room in front of the rack so that it doesn't hit the door. I would guess that if you went to a flooring specific store it would be easier to find 12" tiles.
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Apr 19, 2013 18:32
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I hosed up a bread by undercooking it today  Good ways to tell when they're done? Poke them with something? I've been doing rye/wholewheat so colour is harder to use as a judge than with a white bread.
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Apr 19, 2013 19:26
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Tap underside with finger and check for hollow sound. It takes a bit of practice. If in doubt, bake longer. Bread is much more resilient to overbaking than cakes and pastries. Also proof properly before stuffing in oven, that is, until fingermarks don't disappear. This is also a question of practice.
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Apr 19, 2013 19:56
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Use a thermometer! I take mine out when it hits about 209 degrees.
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Apr 19, 2013 20:55
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Xarb posted:Ah that's great, thanks. I might have to reconsider buying that book. I almost did but read a review saying it only has measurements in the Imperial system. I'm not sure I could be bothered converting all the recipes to metric. While the measurements are all Imperial (weight and volume), there is a "baker's formula" for each recipe, where the ingredients are measured as a percentage compared to flour. If you use a nice round amount of flour (1kg or 500g) it's pretty easy to do everything. For example, when I make sourdough, it's 100% flour (10% rye and 90% bread flour), 75% water, 2% salt, and 10-15% starter. That worked out to 500g total flour (50 rye and 450 bread flour), 375g water, 100-150g starter, and 10g salt. That type of formula is given for each recipe in the Breadbaker's Apprentice so you can do your metric measurements without too much conversion that way.
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Apr 20, 2013 06:00
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I've tried to make bread before but always managed to mess it up somehow. This time I followed this simple no-knead recipe almost exactly, except I let it rise overnight. It worked!  It tastes great for something I made myself with so little effort, but I am not really a fan of white bread generally. What are similarily idiot-proof recipes that results in a little darker bread?
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Apr 20, 2013 12:11
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desert diver posted:I've tried to make bread before but always managed to mess it up somehow. This time I followed this simple no-knead recipe almost exactly, except I let it rise overnight. It worked! Follow exactly the same method but sub in up to 80% wholewheat flour (or a bit less rye). You might need a bit more water. You'll have a denser loaf but the taste and texture will still be great.
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Apr 20, 2013 15:04
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It isn't quite bread, but it is baking related. Finally got around to publishing my ratio app which I have been using pretty extensively this last month. Just posting it here in case any of you are interested. No ads or artificial limitations thus far. It is Android 4.0+ only currently. https://play.google.com/store/apps/details?id=com.wtl.baking I intend on adding in a recipe notes page when I get more free time (also possibly a way to track recipe variants for trials). Lately I've been maintaining a never-ending supply of naan dough which I just broil on a baking stone whenever I'm hungry. Here is a particularly delicious one. 
Troll fucked around with this message at 16:44 on Apr 20, 2013 |
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Apr 20, 2013 16:41
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Crossposting from the homebrew thread because this is actually more bread than beer. For a more authentic European taste, use a pate ferment from previous batch. In order to do this, reserve one pretzel worth the dough from previous batch and retard fermentation in the refrigerator until you make your next batch. Add this to the next batch of dough after the flour is incorporated, however cut back on yeast to 1 teaspoon.tonedef131 posted:I brewed up a triple decoction Helles today and made my Bavarian pretzels with some of the afterrunnings. I have tried a lot of different traditional pretzel recipes and had a lot of failure and success, but after 3 years of trial & error I have taken what I like from each of them and thought I had it perfect. Then when I was brewing I had the idea of using some after-runnings in place of the water and sugar and it actually improved it. I’m sharing this because most beer drinkers enjoy pretzels, and as a brewer you have access to the secret ingredient.
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Apr 20, 2013 17:04
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I tried making bread today but it ended up tasting sour and beer like. I used instant yeast and let it rise the night before in a covered glass bowl. What caused this? E: It was at room temp, at 22 degrees Celsius, while rising. Azuth0667 fucked around with this message at 05:23 on Apr 21, 2013 |
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Apr 21, 2013 05:21
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Azuth0667 posted:I tried making bread today but it ended up tasting sour and beer like. I used instant yeast and let it rise the night before in a covered glass bowl. What caused this? It probably had too long for the yeast to develop and make alcohol, if you're letting it rise overnight you should do it in the fridge to slow the yeast growth.
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Apr 21, 2013 06:18
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Tried out pain à l'ancienne. Not too bad of a result, though I should have baked on a preheated stone. I accidentally stretched it out too much for my small-ish pizza stone, so I just put it on a sheet and stuck it in the oven. Still tasty and creamy though. bread-0014 by nick.kneer, on Flickr  bread-0015 by nick.kneer, on Flickr  bread-0019 by nick.kneer, on Flickr
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Apr 21, 2013 17:38
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They look amazing! and bet they taste it too! 
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Apr 21, 2013 17:55
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dakana posted:Tried out pain à l'ancienne. Not too bad of a result, though I should have baked on a preheated stone. I accidentally stretched it out too much for my small-ish pizza stone, so I just put it on a sheet and stuck it in the oven. Still tasty and creamy though. Is that Reinhardt's recipe? Following his instructions always left me with elongated, too-skinny "baguettes". (They're not really formed baguettes - you lay out the dough, cut it, stretch it lightly, and that's it. He encourages you to do the minimum amount of handling you can.) Now, I always divide into fewer loaves than he says, making them a little bigger. And rather dividing the loaves off a square of dough, as he recommends, I form it into a rectangle, and cut stubby loaves off of that. The act of picking them up and transferring them to the baking sheet usually stretches them out into a normal shape.
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Apr 22, 2013 03:10
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I've been making bread for a while now but I've only just got around to making a sourdough starter. I scored a free copy of Dan Lepard's The Handmade Loaf from work, so followed his method for making a starter. The recipe for this light rye/wholemeal is something I came up with while mucking around in the kitchen.  It's pretty delicious.
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Apr 22, 2013 04:38
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bonne chance posted:I've been making bread for a while now but I've only just got around to making a sourdough starter. I scored a free copy of Dan Lepard's The Handmade Loaf from work, so followed his method for making a starter. The recipe for this light rye/wholemeal is something I came up with while mucking around in the kitchen. That looks amazing, and really light for a rye/wholemeal.
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Apr 22, 2013 07:23
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It's 50/25/25 white/rye/wholemeal flour, which is probably why! I also made the dough before going out, so instead of coming home and trying to bake while drunk, I proofed it slow in the fridge .I did have a question though - the flavour is sour, but not really sour. I love sour sourdough, so was wondering... is it just a matter of the starter maturing to get that strong flavour? Also everyone ever should get an oven thermometer. My crusts have been exponentially better since discovering that my oven runs 20°C colder than the dial indicates.
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Apr 22, 2013 08:08
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bonne chance posted:I've been making bread for a while now but I've only just got around to making a sourdough starter. I scored a free copy of Dan Lepard's The Handmade Loaf from work, so followed his method for making a starter. The recipe for this light rye/wholemeal is something I came up with while mucking around in the kitchen. Whats your technique for shaping your bread? I haven't really found one that works for me when it comes to that shape.  Also they look awesome.    Wholemeal with ground roasted hemp seeds sourdough.
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Apr 22, 2013 11:37
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I've made lots of amish white bread since that's what my grandma used to make every drat day, but I recently bought the 5-minute artisan bread book and tried the recipe out.  Ignore the splits and deformed loaves. I finally got the little loaves to not look retarded by slashing deeper, using wetter dough, and letting them rise longer. But one problem remains: I have no color to the crust. What gives? I tried a tray of hot water + ice cubes. I tried misting the poo poo out of the oven walls. I want that sweet golden crust. I'm wondering if my oven is just off. It's brand new, I haven't stuck a thermometer in it, the recipe calls for 450 and 30-35 minutes. I'm getting a long preheat before and baking the loaves on a stone. I also finally got a Cuisinart stand mixer and woah boy I should have gotten one years ago.
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Apr 22, 2013 14:42
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Might be TOO moist? Try doing it with just a little misting or no water at all and see what happens?
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Apr 22, 2013 20:48
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I see that there. posted:Might be TOO moist? They come out even whiter and pastier. The very first batch of these I made I did not mist or anything. They taste great, they just look old and nasty. Bake longer? Hotter? Cheat by putting a little sugar in the dough or egg wash? Brush water on the tops? The bottoms have awesome color.
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Apr 22, 2013 21:52
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Bob Morales posted:They come out even whiter and pastier. The very first batch of these I made I did not mist or anything. I'd try hotter.
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Apr 22, 2013 22:16
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Bob Morales posted:They come out even whiter and pastier. The very first batch of these I made I did not mist or anything. I don't know what other people do but generally have it on 250c (max oven temp) for first ten minutes with a roasting tin full of boiling water under it. If its pale after the firs ten minutes turn it down to 200c, if its browning 180c, if its gone very brown turn it down to 170c. Works for me generally.
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Apr 22, 2013 23:07
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wafflesnsegways posted:Is that Reinhardt's recipe? Following his instructions always left me with elongated, too-skinny "baguettes". (They're not really formed baguettes - you lay out the dough, cut it, stretch it lightly, and that's it. He encourages you to do the minimum amount of handling you can.) Yup -- bought Bread Baker's Apprentice and figured I might as well try out what he salivates over to see what it was all about. I halved the recipe and tried to make 3 baguettes, but the top one stretched out too much when I picked it up, so I chopped that one in half. I'm trying making chubbier pieces this second time; I'll let ya'll know how it goes.
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Apr 22, 2013 23:52
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Does anyone have a solid recipie that will make me a reasonable amount of yeast donuts for a family? By weight would be preferred. I've found a few online but they tend to be tremendously large, or by volume.
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Apr 23, 2013 23:34
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Fluo posted:Whats your technique for shaping your bread? I haven't really found one that works for me when it comes to that shape. I press the air out of the dough to form a roughly rectangular shape, then fold the top edge into the centre, and the bottom edge over that. Then I repeat the process with the left and right edges. After that, I keep gathering up the corners of the dough into the centre, pinching to secure them, until the other side of the dough ball seems taut and the whole thing is smooth and spherical. After that, I gently pat it into a more elliptical shape and let it proof, 'seam'-side down, one more time in a (makeshift) couche (I use a baking dish, a floured tea towel, and my salt and pepper shakers) before slashing and baking.
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Apr 24, 2013 11:17
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| # ? Apr 23, 2024 18:46 |
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50/50 White/Wholemeal bloomers I made today;  
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Apr 24, 2013 21:27
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