Homemade Bread Thread

[ChefRex]

You know, every one of those style loaves you make look alike. You're good to achieve that!

Thank you.

Is there s general rule on time and temp when baking bread. I can't seem to get it right lately

I preheat as hot as the oven gets, longer the the over says it's up to temp, turn it down to 400F and bake to an internal temp of 200F.

I also add 3/4 to a cup of hot water to a pan in the bottom of the oven as the dough goes in.

 

[HoppyDaze]

How long is that usually?

 

[ChefRex]

40-50 minutes, depending on size, don't really keep track to be honest.

 

[ChefRex]

Poor thing never had a chance,View attachment ImageUploadedByHome Brew1451247258.118176.jpg

 

[SeraW]

Wife gifted me Reinhart's Bread Baker's Apprentice. Already scheming to try the bagels in a few days.

 

[ChefRex]

And a couple moreView attachment ImageUploadedByHome Brew1451329597.568721.jpg

 

[dan6310]

Basic 50/50 wheat bread
View attachment ImageUploadedByHome Brew1451356256.028046.jpgView attachment ImageUploadedByHome Brew1451356266.427046.jpg

 

[ChefRex]

View attachment ImageUploadedByHome Brew1451358281.009130.jpg

 

[ericbw]

How long is that usually?

I start checking at 30 minutes. For challah it's about 30-35. For whole grains or sourdough it's 45ish. 200 degrees is the magic number in the center of the loaf.

 

[zmanzorro]

First real loaf! Saturday White Bread from the book, Flour Water Salt Yeast.

View attachment 1451432009449.jpg

 

[zmanzorro]

For sourdough, has anyone tried kettle souring with raw grain for the lacto starter? Seems like that would be faster than some of the flour starters I've seen online.

 

[SeraW]

My starter recently lost its sour punch, though it still gives a good flavor and texture. Must have fridged it too long. I'm considering something like that to re-invigorate it. Haven't yet...

 

[Cheesy_Goodness]

Anyone ever use one of these things?

My wife picked this up for Christmas and I haven't broken it in just yet. It proofs and bakes in this thing as I understand it. Anything I need to look out for?

 

[ChefRex]

Anyone ever use one of these things?

My wife picked this up for Christmas and I haven't broken it in just yet. It proofs and bakes in this thing as I understand it. Anything I need to look out for?

I remember them being mentioned, don't recall a loaf.
I have posted pictures proofing loafs using parchment and kitchen towels to prop them up and I'll post my latest method "hanging' the dough in parchment if I remember in a couple days, works for me

 

[CTS]

Ok so now that i have cleaned up the drool from my key board i have a question regarding sourdough. I want to start making it but not sure how much i will actually be making. Once i get a starter established will it survive if i make say 1 or 2 loafs a month?

 

[StonesBally]

I have let my starter go 3 months or so without feeding I the coldest part of my fridge 5 or so times over the last 7 years, it has always come back to life. Keep it stored cold for long storage.

 

[ChefRex]

Ok so now that i have cleaned up the drool from my key board i have a question regarding sourdough. I want to start making it but not sure how much i will actually be making. Once i get a starter established will it survive if i make say 1 or 2 loafs a month?

I don't bake much in the summer, it sits lonely in the fridge and anxiously springs back to life like a loyal dog

 

[CTS]

Awesome!! That's what i wanted to hear! Thanks!

 

[ChefRex]

Anyone ever use one of these things?

My wife picked this up for Christmas and I haven't broken it in just yet. It proofs and bakes in this thing as I understand it. Anything I need to look out for?

As promised,View attachment ImageUploadedByHome Brew1451690376.945566.jpg
And released,View attachment ImageUploadedByHome Brew1451690415.285020.jpg
Loaf when it comes of of the oven.

 

[ChefRex]

Loaf,View attachment ImageUploadedByHome Brew1451692407.307088.jpg
Not a great slash but I think it will taste ok[emoji6]

 

[phug]

Does cornbread count? I baked some after dinner on a whim. My wife said "cornbread would go really good with this" so I made cornbread.

 

[Cheesy_Goodness]

As promised,View attachment 326903
And released,View attachment 326904
Loaf when it comes of of the oven.

That's a great technique. If you're not an engineer already you should consider it haha.

Have you done away with proofing baskets or do you do both?

 

[ChefRex]

I do both, and as for being an engineer I'm the guy that deals with all the over complicated designs they come up with.

 

[richbrew99]

For sourdough, has anyone tried kettle souring with raw grain for the lacto starter? Seems like that would be faster than some of the flour starters I've seen online.

I threw some dregs from a jolly pumpkin brew into my sourdough starter. Think it added a little more zing to it.

View attachment 1451785063243.jpg

 

[ChefRex]

I like bread[emoji6]View attachment ImageUploadedByHome Brew1451934219.001692.jpg

 

[PapaO]

I like bread[emoji6]View attachment 327588

I like bread and bacon. Looks good.

 

[ChefRex]

Crumb shot[emoji16] View attachment ImageUploadedByHome Brew1451946274.652587.jpg

 

[ericbw]

View attachment ImageUploadedByHome Brew1451949753.069296.jpg

Pumpkin sourdough baguette, baked in my new (Christmas gift) baguette pan. Could have gone a few more minutes to get crispy.

 

[zmanzorro]

So I made the basic White Bread with Poolish from Flour Water Salt Yeast, and I want to make some variations off that. If i wanted to add dried fruit to it, would I need to change anything to the base recipe? And, when would I need to add in the fruit? I'm currently thinking orange peel and cranberries.

 

[BGBC]

So I made the basic White Bread with Poolish from Flour Water Salt Yeast, and I want to make some variations off that. If i wanted to add dried fruit to it, would I need to change anything to the base recipe? And, when would I need to add in the fruit? I'm currently thinking orange peel and cranberries.

Limited experience, and not familiar with the specific recipe, but I would add it after the dough has had a little time to proof, but early in the process. Want some structure to fold it into.

Feeding the beast:
View attachment ImageUploadedByHome Brew1452218163.587434.jpg

 

[ChefRex]

So I made the basic White Bread with Poolish from Flour Water Salt Yeast, and I want to make some variations off that. If i wanted to add dried fruit to it, would I need to change anything to the base recipe? And, when would I need to add in the fruit? I'm currently thinking orange peel and cranberries.

Limited experience, and not familiar with the specific recipe, but I would add it after the dough has had a little time to proof, but early in the process. Want some structure to fold it into.

Feeding the beast:
View attachment 328376

I would concur, add as you kneed, never done a fruit bread but would probably add a slight amount of liquid to account for the amount the dried fruit will absorb.
With experience you'll learn what you want your dough to feel like.

 

[BGBC]

I would concur, add as you kneed, never done a fruit bread but would probably add a slight amount of liquid to account for the amount the dried fruit will absorb.

With experience you'll learn what you want your dough to feel like.

Good point. Might also be good to rehydrate the dried fruit in liquid, maybe OJ if you're adding orange zest. Boil the cranberries in some OJ and let it steep in the liquid.

 

[ChefRex]

Good point. Might also be good to rehydrate the dried fruit in liquid, maybe OJ if you're adding orange zest. Boil the cranberries in some OJ and let it steep in the liquid.

Or better alcohol, brandy perhaps

Alcohol is always the answer.

 

[zmanzorro]

I would concur, add as you kneed, never done a fruit bread but would probably add a slight amount of liquid to account for the amount the dried fruit will absorb.
With experience you'll learn what you want your dough to feel like.

I saw somewhere else that they were using raisins, and they soaked them in warm water before kneading them in the dough.

 

[slym2none]

My mom makes cinnamon-raisin swirl bread. She adds the (pre-soaked) raisins to the dough before her last addition of flour, so the dough is still wet when the fruit goes in.

IDK if this helps any...

 

[schematix]

How am I just now discovering this thread?

From now on bread pics will go here instead of the "what did i cook this weekend" thread.

 

[zmanzorro]

I'll probably try the recipe this weekend, and I'll report back!

 

[Hoppy2bmerry]

First time with this new recipie... Ugly bread! It's too late to eat it. Update tomorrow.

 

[Hoppy2bmerry]

Good thing bread still tastes good even if it's ugly. Pretty good crumb on this rustic bread.

 

[stella_tigre]

Latest "boozy bread", about 1/3 to 1/2 WW and the rest bread flour, more honey, salt, and the lees from my Dec 20 cyser using Muntons Premium Gold Yeast, racked this morning into secondary.

I know, I should have saved the yeast, but I don't have anything but a lager on the schedule right now, and have a second packet of the yeast in the fridge. I *really* hate to toss it. So boozy bread gets made. Especially since the temp went down all day, a good hot oven bread making session is in order. Eaten with home made pea soup (made earlier and frozen.)