Homemade Bread Thread

[Sbe2]

Breaking bread on Easter Sunday.

 

[Cheesy_Goodness]

Did a batch of potato rolls for the first time this weekend, they were a hit at dinner. Used the recipe from King Arthur flour website.

 

[Sbe2]

Did a batch of potato rolls for the first time this weekend, they were a hit at dinner. Used the recipe from King Arthur flour website.

View attachment 623562

Those look fantastic!

 

[TandemTails]

One more before heading out of town for the weekend. This is a straight bread flour sourdough. I was really looking to see how sour my starter is without any other ingredients to mask it. Let me tell you, this thing has a really nice sour bite to it! Full recipe and method here

 

[Frazeart]

Interesting that we have so many hobbies in common. I jumped on the home made bread train about 9 months ago and make it every weekend. Sourdough on Saturday and Loaves for the kids sandwiches on Sunday. So much fun to do. The second one down is a sourdough with roasted garlic, Goat cheese, Herb De Provence and Prosciutto. Tasted like a slice of ham sandwich

 

[Cheesy_Goodness]

Quick question for banneton users: Is there a secret to have your dough not stick? I've been flouring very generously (at least to my eye) but still have trouble with sticking. Any tips?

 

[Frazeart]

Hey. I use a banneton and love it. The secret is flouring your dough lightly as usual and then flouring your banneton with rice flour. The rice flour doesn't stick to the dough. Works great. No sticking. What I do is season the banneton by misting it with water, then using a shaker to evenly spread a coating of the rice flour (I use bobs red mill rice flour)

 

[Cheesy_Goodness]

Hey. I use a banneton and love it. The secret is flouring your dough lightly as usual and then flouring your banneton with rice flour. The rice flour doesn't stick to the dough. Works great. No sticking. What I do is season the banneton by misting it with water, then using a shaker to evenly spread a coating of the rice flour (I use bobs red mill rice flour)

That's great, I would have never thought to mist the banneton before adding flour. I'll give that a whirl next time. Thanks!

 

[TandemTails]

First time making cinnamon swirl bread. I soaked some golden raisins in bourbon for a few hours before using them in the filling. There was also about 1 cup of sourdough starter discard in here. This loaf smelled and tasted ridiculously good.

I have the full recipe and more pics here: https://alegrebread.com/2019/05/09/cinnamon-swirl-sourdough-w-bourbon-soaked-raisins/

 

[applescrap]

I mentioned this on the pizza thread but am also going to add here. At this point I have filled many buckets and had my hands on quite a bit of dough. The dough from the simple truth organic flour, I perceive as being much better in color, feel, texture, and taste than gold medal. It should seem as no surprise that better flour taste and performs better, But for some reason I have neglected one of the most important ingredients. Anybody else use this flour or other flours that they want to comment on?

 

[TandemTails]

I mentioned this on the pizza thread but am also going to add here. At this point I have filled many buckets and had my hands on quite a bit of dough. The dough from the simple truth organic flour, I perceive as being much better in color, feel, texture, and taste than gold medal. It should seem as no surprise that better flour taste and performs better, But for some reason I have neglected one of the most important ingredients. Anybody else use this flour or other flours that they want to comment on?

I use either King Arthur or Bob's Red Mill bread flour for all of my bread and pizza doughs. The higher protein content helps with the rise as well.

I buy the cheap store-brand All Purpose flour to have on hand for things like cookies, brownies, pancakes, etc.

 

[ChefRex]

I mentioned this on the pizza thread but am also going to add here. At this point I have filled many buckets and had my hands on quite a bit of dough. The dough from the simple truth organic flour, I perceive as being much better in color, feel, texture, and taste than gold medal. It should seem as no surprise that better flour taste and performs better, But for some reason I have neglected one of the most important ingredients. Anybody else use this flour or other flours that they want to comment on?

Like all things, you get what you pay for Scrappy,View attachment 626558
A couple of quick white loafs.

 

[beermanpete]

I have been using Wheat Montana Prairie Gold white whole wheat. This loaf a mix of Prairie Gold, Bob's Red Mill whole wheat and Bob's dark rye.

 

[TandemTails]

I wanted to try baking a loaf of bread that only used beer instead of water. For this experiment I used a milk stout for 100% of the hydration. I also added some stout soaked oatmeal to give it a little complexity.

The bread has a really nice roast/chocolate flavor that carried through from the stout. I'm still learning how to score with my lame and didn't quite cut deep enough so it didn't vent as well as I'd have liked. This lead to it being a little more moist inside than it should have been. Either way, this was a really fun bread to bake. I'm taking this to my local homebrew club meeting tomorrow for everyone to eat while we're sampling beers.

The full recipe and instructions are here: https://alegrebread.com/2019/05/14/stout-beer-oatmeal-bread/

 

[MT_Keg]

My wife got some sourdough starter from White Labs Kitchen & Tap in Asheville and made some sourdough bread and crackers.

 

[Sbe2]

My wife got some sourdough starter from White Labs Kitchen & Tap in Asheville and made some sourdough bread and crackers.View attachment 628599View attachment 628600View attachment 628601

Those crackers look tasty

 

[Leapsandbounds]

Pictures are out of order but oh well. Made my first loaf of bread today. I have a sourdough starter in the works and will try using it Friday.

 

[Leapsandbounds]

Just some random stuff I’ve been baking. Still getting the hang of everything. Over cooked my first loaf of white bread.

 

[Inkleg]

Just some random stuff I’ve been baking. Still getting the hang of everything. Over cooked my first loaf of whit bread.

All those look great! Glad you found an outlet and I hope all is going well.

 

[applescrap]

Made some huge (no h sound, uge) rolls. Haha, filled salad bowl in hotel room all week with dough.

 

[schematix]

any one ever cook a loaf of bread on the grill? how'd you do it?

going to try one later. had some extra starter laying around and figured why not make it into a loaf.

 

[applescrap]

any one ever cook a loaf of bread on the grill? how'd you do it?

going to try one later. had some extra starter laying around and figured why not make it into a loaf.

Great idea. Lots of pizza, but iirc bread too. When we remodeled we used it for a few weeks. It might have been rolls. Just like an oven using the hot side to control temp. Might cook better if raised, which is what I found with pizza as well. People used bricks or cans to raise pizza. If you have a 4 or 5 burner using outside two burners could be a good idea. Creating convection. Hope to see it.

 

[ericbw]

This is one of the favorites around the house. Olive oil bread. It’s yeast bread, so it’s easier and a LOT faster than sourdough.

 

[applescrap]

Only have this pic of a simple lean dough loaf.

 

[pshankstar]

View attachment 634791

This is one of the favorites around the house. Olive oil bread. It’s yeast bread, so it’s easier and a LOT faster than sourdough.

Do you mind sharing the recipe? I want to get into making some bread but in baby steps. [emoji6]

 

[ericbw]

Do you mind sharing the recipe? I want to get into making some bread but in baby steps. [emoji6]

I don't mind at all! I got it from somewhere and tweaked it a little. But you have to share a picture!

1 ½ cups warm water
2 TB sugar
2.5 tsp yeast (1 packet)
5 cups bread or AP flour (weigh it out - 600 grams or ~22 oz)
2 tsp salt
1/3 cup olive oil

- Mix the sugar and water together, then proof the yeast for 10 minutes. Stir in oil and make a slurry.

- Mix yeast slurry, flour, and salt together. Knead until it's smooth and stretchy, about 5 minutes by machine, 10 minutes by hand. If it seems too sloppy, add a little flour. If it's too stiff, add some water. You can add a little more oil as well.

- Stretch it into a ball and put it in a greased bowl to rise until double (60-90 minutes).

- Divide the dough in half and shape each half into a loaf. Put it on a parchment lined pan to proof for 30-45 minutes.

- Turn the oven on to preheat.

- When the loaves are ready, slash the tops and bake for 30-35 minutes.

You can shape this into any shape - round, long, even in a pan.

 

[pshankstar]

I don't mind at all! I got it from somewhere and tweaked it a little. But you have to share a picture!

1 ½ cups warm water
2 TB sugar
2.5 tsp yeast (1 packet)
5 cups bread or AP flour (weigh it out - 600 grams or ~22 oz)
2 tsp salt
1/3 cup olive oil

- Mix the sugar and water together, then proof the yeast for 10 minutes. Stir in oil and make a slurry.

- Mix yeast slurry, flour, and salt together. Knead until it's smooth and stretchy, about 5 minutes by machine, 10 minutes by hand. If it seems too sloppy, add a little flour. If it's too stiff, add some water. You can add a little more oil as well.

- Stretch it into a ball and put it in a greased bowl to rise until double (60-90 minutes).

- Divide the dough in half and shape each half into a loaf. Put it on a parchment lined pan to proof for 30-45 minutes.

- Turn the oven on to preheat.

- When the loaves are ready, slash the tops and bake for 30-35 minutes.

You can shape this into any shape - round, long, even in a pan.

Thank you very much. It will be a few weeks since we are in on vacation but I do want to make some homemade bread.
I’ll definitely post pictures even if I fail. Haha

 

[ericbw]

Thank you very much. It will be a few weeks since we are in on vacation but I do want to make some homemade bread.
I’ll definitely post pictures even if I fail. Haha

you won't fail!

 

[Inkleg]

I don't mind at all! I got it from somewhere and tweaked it a little. But you have to share a picture!

1 ½ cups warm water
2 TB sugar
2.5 tsp yeast (1 packet)
5 cups bread or AP flour (weigh it out - 600 grams or ~22 oz)
2 tsp salt
1/3 cup olive oil

- Mix the sugar and water together, then proof the yeast for 10 minutes. Stir in oil and make a slurry.

- Mix yeast slurry, flour, and salt together. Knead until it's smooth and stretchy, about 5 minutes by machine, 10 minutes by hand. If it seems too sloppy, add a little flour. If it's too stiff, add some water. You can add a little more oil as well.

- Stretch it into a ball and put it in a greased bowl to rise until double (60-90 minutes).

- Divide the dough in half and shape each half into a loaf. Put it on a parchment lined pan to proof for 30-45 minutes.

- Turn the oven on to preheat.

- When the loaves are ready, slash the tops and bake for 30-35 minutes.

You can shape this into any shape - round, long, even in a pan.

What temperature? 450?

 

[Inkleg]

After success with pizza dough I branched out to bread. Here’s my first two loafs.

 

[applescrap]

After success with pizza dough I branched out to bread. Here’s my first two loafs.


View attachment 636307 View attachment 636309 View attachment 636310

Those look amazing.

 

[bracconiere]

damn, now i want to creep all you out with my bean flour breads! (vital gluten, wondermill)

i look forward to posting some pics!

 

[bracconiere]

for an example, this is an oldie, but goodie...made with small red bean flour, mixed with vital wheat gluten! better then eating bean soup.....

 

[ericbw]

What temperature? 450?

Sorry! 375.

 

[ericbw]

Seeds, grains, rye flour, molasses... the dirty hippie rye.

 

[Inkleg]

Ta-da! I see grilled cheese in my future...and a sandwich too!

 

[ericbw]

Sourdough with semolina flour and sun-dried tomato. I topped them with Parm and black pepper. 12 loaves total.

 

[Inkleg]

First loaf with my home made sourdough starter. For the initial starter water I soaked a handful of grains from the brew room and I’ve named it John Dough.

 

[Inkleg]

@TandemTails a thank you for your site. https://alegrebread.com/ I've gathered and gained a lot of knowledge from it. I've also found some Joshua Weissman videos. He has dumbed it down in ways I can understand.

 

[TandemTails]

@TandemTails a thank you for your site. https://alegrebread.com/ I've gathered and gained a lot of knowledge from it. I've also found some Joshua Weissman videos. He has dumbed it down in ways I can understand.

Thanks! I finally baked a couple loaves of bread today for the first time in a few months. Living in New Mexico in the summer without AC means using the oven as little as possible haha.