My happy starter last night, assembled today, bake tomorrow!
Homemade Bread Thread
- Thread starter deadfall
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deadfall
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I made this a few days ago for working with the wetter dough.
terrapinj
Well-Known Member
Made my 1st two loaves yesterday. The first one was too wet and didn't hold its shape very well. Pale and undercooked. This one still had some issues holding its shape (needs more kneading?) but came out pretty awesome. Didn't ferment for long (about 9 hours) and wasn't very tangy but i know how to fix that.
Spookgolds
Well-Known Member
All this bread has made me hungry.
Finished product, heavy on the whole wheat and rye.
I love bread!
I love bread!
bottlebomber
Well-Known Member
I made this a few days ago for working with the wetter dough.
Nice! I like how it's a little stubbier than most. How wide is it?
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deadfall
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Thanks.
I cut it a little small. It measures 6 3/8wide and about 2 inches from the walnut. I'm thinking about going to a craft fair or maybe a farmers market to pedal some of the things I make in my shop. I have enough to make like 15-20 more. I was planning on making it longer next time. It looks really nice with oil on it.
Don't take this the wrong way... I think I'm in love!
I'd love to see what you make. Do you have a website or just some photo account that has pictures of things you've made?
Oh I hope it takes it the wrong way because I think I too am in love.
Looks great what's in it? Never tried a braid, might have to give it a go.
How do you get a circular braid?
It's just white flour. Nothing exciting. The braid is just a weave... Roll the dough flat then cut into strips leaving the top connected (looks like an octopus) and working from one side take one strip at a time and basket weave. Repeat from the same side you started on.
Cool, forgot to mention that a batch of bacon is curing
You are a bad influence.... Glad I could return the favor!
My pleasure:rockin:
cheezydemon3
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The BEST stone ground corn bread, dried out, made into cornbread dressing.
Sent from my Honda Odyssey drinking homebrew
Sent from my Honda Odyssey drinking homebrew
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deadfall
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HoppyDaze
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for noobs like me. I'm so hungry!
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deadfall
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I was reading this morning and came across someone saying to use less starter and a longer rise(18-24 hours) for a more tangy loaf.
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deadfall
Well-Known Member
Fed my starter. I have a friend coming over tomorrow for a brew day/ bread day.
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deadfall
Well-Known Member
I baked some new breads this time. Onion herb, Pale chocolate grain and anise, Rye and rye rolls, Oatmeal and honey. Also made another loaf of raisin and walnut.
I have to admit the rye turned out harder then I thought. It didn't get any oven spring at all. It felt right but as it proofed the gluten broke down.
I made dog treats while the stone was heating up
I have to admit the rye turned out harder then I thought. It didn't get any oven spring at all. It felt right but as it proofed the gluten broke down.
I made dog treats while the stone was heating up
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deadfall
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How percentage of rye are you using? Not that i'm going to solve the issue. I generally keep its content lower, in higher quantity I was playing with soaking the rye in a portion of the liquid at boiling temps, seemed to help but I haven't followed through.
Dog brisket recipe? Do you have a cutter?
Dog brisket recipe? Do you have a cutter?
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deadfall
Well-Known Member
I didn't follow a recipe. I'd guess I used a cup of rye flour. I didn't think it was too much rye flour.
Dog biscuit recipe
1 cup peanut butter
1 cup milk
2 cups whole wheat.
1 Tbsp baking powder
375 for 20 mins or until done. I usually cook them till golden brown.
Dog biscuit recipe
1 cup peanut butter
1 cup milk
2 cups whole wheat.
1 Tbsp baking powder
375 for 20 mins or until done. I usually cook them till golden brown.
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deadfall
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Chef Rex.
After thinking about it for a while I tried to keep the proportions to a 50/50 blend. I'm thinking maybe next time I can just feed my extra starter the rye flour and then go back to my normal loaf recipe. Then the next time I bake I can start stepping it up 1/4 cup each time. I'm guessing it doesn't take much for to go a rye.
That anise bread just smelled great. Can't wait to try some this morning.
After thinking about it for a while I tried to keep the proportions to a 50/50 blend. I'm thinking maybe next time I can just feed my extra starter the rye flour and then go back to my normal loaf recipe. Then the next time I bake I can start stepping it up 1/4 cup each time. I'm guessing it doesn't take much for to go a rye.
That anise bread just smelled great. Can't wait to try some this morning.
HoppyDaze
Well-Known Member
Just ordered a two tier cooling rack, silicone spatulas, a scaper and a pyrex measuring cup from amazon. I'm thinking the hobby will be more enjoyable if I at least have some of the appropriate tools.
I'm thinking the hobby will be more enjoyable if I at least have some of the appropriate tools.
Now you got me reading up on rye, I usually go around 1/3 total flour but now thinking I want to bump it up, considerably.
Have I mentioned I love bread?
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deadfall
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That loaf is a beautiful!
Thanks.
ChefRex you need to teach me your bread tricks.
Please, call me Bob. What do you want to know?You look like you do plenty fine on your own.
Believe it or not I pretty much wing it, I guess after doing it for a wile you just do what looks and feels right. I'm not very disciplined.
I am really impressed with how talented you all are.
Deadfall - you're loafs look amazing.
I feel like baking bread is an art. No written recipe can describe how the dough should feel as your putting it together.
Any good tips for a beginner to get the learning process going?
Deadfall - you're loafs look amazing.
I feel like baking bread is an art. No written recipe can describe how the dough should feel as your putting it together.
Any good tips for a beginner to get the learning process going?
Bob...
It's all in the shaping and I'd need some coaching. Idk... I'm my own worst critic I guess.
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deadfall
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Bob...
It's all in the shaping and I'd need some coaching. Idk... I'm my own worst critic I guess.
That weave you made looked great. I still can't quite figure out how you did that.
Thanks! If you can basket weave you can make the bread braids.
I thought that was what they use to keep crazy people busy
For this loaf i plopped it on a piece of parchment and rolled of a couple towels to prop it up during its final rise to prevent it from slumping.
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deadfall
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There are a lot of different ways to accomplish a loaf of bread. Think simple to start. basic bread. You shouldn't need a lot of ingredients. My basic loaf is sourdough starter, flour, water and salt. I baked that four times before I changed anything.
This video probably helped me the most. At least with how the dough should look while kneading it. A lot wetter then I had imagined.
https://www.stellaculinary.com/podc...-a-basic-loaf-of-sourdough-bread-video-recipe
If your not into sourdough then your other option is yeast. I'd still start simple till you get that down. Keep in mind that the temperature of your surrounding are playing a huge roll in how fast or slow you can make bread. Plan accordingly. Don't give up, learn from your mistakes.
If want to try sourdough let me know and I'll send you some of mine. You could also start your own. I read a bunch of sites but this was the best. http://www.kingarthurflour.com/blog...wn-sourdough-starter-the-path-to-great-bread/
gratus fermentatio
Well-Known Member
Melana, Chefrex & Deadfall, you folks make some truly awesome & beautiful bread. Deadfall that photo of "still life in bread" is a subject for art. I'm not much of a baker, but I can certainly appreciate the work & talents of those who are skilled in baking. I can only imagine your breads are at least as tasty as they look, probably even better.
Regards, GF.
Regards, GF.
