slym2none
"Lazy extract brewer."
I want that & some butter in my face.
Homemade Bread Thread
- Thread starter deadfall
- Start date
Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
I want that & some butter in my face.
Not exactly bread, but...
Unless they're Pillsberry I think they count, look delicious!
LOL, not Popping fresh, and Thanks. Here's a good look at those buttery laters puffing up in the oven.
LOL, not Popping fresh, and Thanks. Here's a good look at those buttery laters puffing up in the oven.
Care to share the recipe?
Sure this is it, and there are good videos on u tube showing how to fold the dough and butter then cut triangles to roll up. http://www.marthastewart.com/312981/croissants
This weeks loaf, slashed deeper and had a shallow pan of water in the oven while baking as per chefrex's suggestions.
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StonesBally
Well-Known Member
richbrew99
Well-Known Member
That looks awesome!!!
Slash it like you want to hurt it, I'll post a picture if I remember tomorrow.View attachment ImageUploadedByHome Brew1443935833.279950.jpg
gratus fermentatio
Well-Known Member
HoppyDaze
Well-Known Member
Slash it like it owes you money
Today's loaf, one day loaf, poor planing on my part, feed this morning, baked tonight, not much in the way of sour but the spring was thereView attachment ImageUploadedByHome Brew1445212733.323222.jpgView attachment ImageUploadedByHome Brew1445212755.474342.jpg
View attachment ImageUploadedByHome Brew1445212733.323222.jpgView attachment ImageUploadedByHome Brew1445212755.474342.jpg
A loaf today and another tomorrow View attachment ImageUploadedByHome Brew1447029928.024556.jpgView attachment ImageUploadedByHome Brew1447029941.792313.jpg[emoji57]
Baked another loaf today, same batch as yesterday, it's going to work tomorrow,View attachment ImageUploadedByHome Brew1447104082.129607.jpg
Bob, that is so picture-perfect!!
OP
OP
deadfall
Well-Known Member
After trying many times to get a starter going from scratch. I gave up and asked for some from the local bakery. She went back and brought me a soup container full. I fed it last night and wow. It's a monster. Hoping to bake tonight or tomorrow.
That looks marvelous! Kinda artistic the way you did the top. Now I really gotta get those new fancy bread pans! :rockin:
ericbw
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View attachment ImageUploadedByHome Brew1447512910.387158.jpg
Pumpkin sourdough with sliced almonds. I made two loaves, so it ended up kind of short.
Pumpkin sourdough with sliced almonds. I made two loaves, so it ended up kind of short.
Wow, I finally reached the end!
Every starter I tried creating ended up in a disturbingly smelly mess, so I sent away for "Carl's Friends" starter about a week ago. Up until now, I've been successfully making the no-knead recipe using traditional bakers yeast. Looking forward to a sourdough!
Every starter I tried creating ended up in a disturbingly smelly mess, so I sent away for "Carl's Friends" starter about a week ago. Up until now, I've been successfully making the no-knead recipe using traditional bakers yeast. Looking forward to a sourdough!
StonesBally
Well-Known Member
All starters will be a disturbingly smelly mess depending how they are fed, especially the ratio of flour to water and the frequency of the feedings. More liquid and less frequent times favors bacteria over yeast. Drier and more frequent feedings favor yeast and less sour. It takes some time and experimentation to get it just how you want it.
OP
OP
deadfall
Well-Known Member
Bread was gone so fast I didn't have time to take pictures. I sure wish I had more time to bake these days.
Cheesy_Goodness
Well-Known Member
I promised myself I'd start baking bread more this fall, hope to get a loaf in the oven this weekend.
Quick question, when you all feed your starters, how much flour/water do you add? I've seen everywhere people say 1:1 flour to water, but my starter just seems super thin lately. Should I up the flour?
Quick question, when you all feed your starters, how much flour/water do you add? I've seen everywhere people say 1:1 flour to water, but my starter just seems super thin lately. Should I up the flour?
BGBC
Well-Known Member
Ratio? I do about 1:1 by weight (which should be about 2:1 flour to water by volume). Should be thick batter, not really pourable.
Up the flour for a couple feeds if the starter is running thin tho
Up the flour for a couple feeds if the starter is running thin tho
ericbw
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Hey, that looks good - what kind of bread is it?
I do mine 1:1 by volume, pourable, if it gets too soupy I add a little more flour.
It's been around a long time, I haven't killed it yet and thanks for the reminder, time to feed
I just got my "Carl's Friend" going the last week. It is a whole new ballgame so far. Much more active. The smell is biscuity and not sour so far. It is very gelatinous compared to my other starters over the years. The pizza dough was greatly improved but I have not experimented with bread much. I'm actually considering throwing my other starter out. Good luck!
odorf
Guru of Nothing
anyone have a 1 lb bread machine recipe,? white bread
odorf
Guru of Nothing
bread machine, noun
1.an apparatus using or applying mechanical power and having several parts, each with a definite function and together performing a particular task:
2. to make bread
3. an apparatus used by those who dont know **** about bread
4. gift from sister, who probably stole it, another story,another time
1.an apparatus using or applying mechanical power and having several parts, each with a definite function and together performing a particular task:
2. to make bread
3. an apparatus used by those who dont know **** about bread
4. gift from sister, who probably stole it, another story,another time
odorf
Guru of Nothing
I use a bread machine all the time for mixing and proofing on a custom cycle. It's a ZO I paid 6 bucks for at Goodwill. It's been dependable for 7 years. Beats spending the money on a Kitchenaid mixer and proof box. It all ends up on a stone in the oven.
odorf
Guru of Nothing
My hands is my machine!
thats how i make biscuits
is bread the same way as biscuits, it is actually the less you handle the dough
the fluffy'er the bread.
with my biscuits, less is better,the longer i knead, the flatter the biscuit
i use southern biscuit flour,butter,milk
My hands is my machine!
I thought you were one of the grammar nazis[emoji57]
This is my machine,View attachment ImageUploadedByHome Brew1448060529.806344.jpg
Setting up a couple loafs to ferment for a couple days.
