FatDuc

Recipes 

That sounds awesome, maybe for a fluffer-nutter or a PB and ! I might have to give this a shot soon.

__________________

Quote:

A child-like man is not a man whose development has been arrested; on the contrary, he is a man who has given himself a chance of continuing to develop long after most adults have muffled themselves in the cocoon of middle-aged habit and convention. Aldous Huxley

Fat Duc Brewing
Special Character cheatsheets

Revvy

Recipes 

I have a problem gang...

I live alone...I love bread but don't eat it every day...so consequently with homemade bread with no preservatives I end up with moldy bread in a week..

So any suggestions? I'm thinking of just halfing the batch...but then will it rise up and shape enough to make sammy sized slices?

Or is there some way I could store home baked bread loner without it molding? I store it in gallon ziplocks..

__________________
Like my snazzy new avatar? Get Sons of Zymurgy swag, here, and brew with the best.

Revvy's one of the cool reverends. He has a Harley and a t-shirt that says on the back "If you can read this, the bitch was Raptured. - Madman

I gotta tell ya, just between us girls, that Revvy is HOT. Very tall, gorgeous grey hair and a terrific smile. He's very good looking in person, with a charismatic personality... he drives like a ****ing maniac! - YooperBrew

avaserfi

Recipes 

Slice the bread and freeze it in ziplock bags or a tupperware. Just remove from the freezer and let thaw 15 minutes or nuke it for 20 seconds. Good as new, plus it will last for months. If you have trouble seperating the bread just put a paper towel between each slice.

BTW All grain vs extract?

__________________
Andrew

FatDuc

Recipes 

Revvy,
I used a different Dutch oven for the last loaf I did, well more correctly it's a Danish oven. I used a Copco D2 enameled iron pot from Denmark:



This made for a pretty tall loaf that was great for sandwiches:



The same company made a smaller pot, as defined by the "D" designation. My D2 is a 2 quart pot. They have a D1 size that could be great for a half recipe. They don't seem to be in production anymore, but they come up on eBay regularly.

There's also nothing wrong with freezing bread to stretch its shelf life a bit too, but it can lead to a dry bread when thawed. I have frozen loaves before, and used them for toast later and it works great.

I also have found that if I use a freezer bag, with the ziplock closure, and I seal it all the way up I get a bit of condensation inside the bag, and that's just asking for mold. If I leave the last inch or two of the closure open I don't get this condensation. I also have been tossing a paper towel in the bag to absorb any excess moisture.

If you do decide to try freezing some you should probably slice it beforehand. I don't know if you have much need for them, but another great idea for bread getting a few days old is croutons. Cut the bread up into cubes and toss with a bit of olive oil and herbs and toast on a sheetpan in the oven. How about breadcrumbs?

__________________

Quote:

A child-like man is not a man whose development has been arrested; on the contrary, he is a man who has given himself a chance of continuing to develop long after most adults have muffled themselves in the cocoon of middle-aged habit and convention. Aldous Huxley

Fat Duc Brewing
Special Character cheatsheets

Tripod

Recipes 

+1 to the freezing. My father used to freeze bread that was sliced and even pancakes when he made too big of a batch of batter. It does just fine that way.

Good luck!

-Tripod

__________________
No trees were harmed in the posting of this message but a large number of electrons were terribly inconvenienced...

Primary: First AG Batch! - Irish Red | Bottle: Oatmeal Stout| Drinking: Nearcastle II... | Up Next: It may be time to try a lager

DragonTail

Recipes 

Here are a few pics of the loafs I've made so far...

First try, whole wheat w/pumpkin, sunflower,poppy, sesame, and flax seeds...



Second try, whole wheat w/honey...



and cut..



Going to start another one this evening. I'm out of whole wheat flour, so I'm going to have to use regular unbleached. Not sure if I'm going to add anything, I'll figure that out when I start it.

__________________
Michael Herrenbruck
Herrenbruck Brewery
L.C.Q. Racing

pen25

Recipes 

honey and you can use vital wheat gluten with ascorbic acid and it will act as a preservative as well.

bread101_ingredients_doughenhancers

__________________
from or living in oklahoma? come join us in the oklahoma group

jjp36

Recipes 

Call me crazy, but has anyone tried this recipe with beer instead of water? This is a homebrewing forum after all.

I just put a batch together tonight to bake tomorrow and i would have tried it if i thought of it sooner. Oh well, i guess i'll have to make another one. Mmm chedder beer bread...

DragonTail

Recipes 

I miscalculated my water on the last batch I made and added a little beer to get it to the right consistency.
I have thought of making a cheddar/ale batch in the near future.

__________________
Michael Herrenbruck
Herrenbruck Brewery
L.C.Q. Racing

nystevecf

Recipes 

Ok party people anyone use anything other then towels? I know it is there for it to let off gasses but it is annoying the shi t out of me either I use to little flour and it sticks to the towel or I use too much and im left scraping flour off. I know about the cornmeal or wheat bran option but im a purist and will not allow anything healthy in my bread.