Homemade Bread Thread
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bottlebomber
Well-Known Member
Burnt the outside (tried an egg wash...perhaps I should have found out what an eggs wash is first). The holes on the inside are getting better.
The olny time I use egg wash is when I'm sprinkling with seeds, oats, etc. to make them stick. Otherwise, I brush'em with oil.
ChugachBrewing
Well-Known Member
Spent Grain Bread
Cool weather has me getting away with baking, a white loaf, dough was a little on the slack side but I went with it anyway, came out nice and chewy.
Looks great, as always!
I've been neglecting my starter, but just mixed up some pancake batter and a bread starter for tomorrow. I love sourdough pancakes and the fact that my dairy-free son can eat them.
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I've been neglecting my starter, but just mixed up some pancake batter and a bread starter for tomorrow. I love sourdough pancakes and the fact that my dairy-free son can eat them.
Sent from my iPhone using Home Brew
cheezydemon3
Well-Known Member
Lol, it takes the work out of kneading!
I was using the coffee table, but the grooves on that end table are so helpful in kneading.
The idea came from walking........I have a good mile and a half that I usually walk, and feel tired when I get home.........(bear with me)
One day, while dealing with a rare Verizon COMPLETE F**K UP (all their fault) I found myself to have walked easily 3 times the distance and barely noticed.
The lesson?
When you are standing in the kitchen over a cutting board, counting each....umm.....mush of the dough, you get tired of it quick.
Throw it on the (clean) coffee table and put a good 30 minute show on, and WHAM...great dough and you almost forget you kneaded it.
You do have to vacuum.
Over the weekend, I made fry bread pizza (DEAR GAWD I GOTTA STOP MAKING THAT...so good, so bad for you), great biscuits, and hamburger buns.
All the best I have ever done!
My family loves it when I make fry bread tacos. Being part Apache, I thought it was cool to make something like g-g-g grandad would've enjoyed.
I am starting on a low carb (but not no carb) diet, essentially a big reduction in carbs while increasing the amount of veggies and eating more lean meat (And pork because we just bought a hog...)
So of course this thread is driving my crazy. I really have the urge to build up my sourdough starter and make some bread. I know it's just the fact that I know I shouldn't that gives me the urge. Maybe I will just only eat bread on those days where I get a LOT more exercise... That will work, right?
So of course this thread is driving my crazy. I really have the urge to build up my sourdough starter and make some bread. I know it's just the fact that I know I shouldn't that gives me the urge. Maybe I will just only eat bread on those days where I get a LOT more exercise... That will work, right?
When it comes to protein diets, you can't ever cheat with grains or anything made from them. You have to keep your body in ketosis to use the ketones in your fat cells to loose weight. Good carbs (no shelled beans & the like) & lean meats, poultry or seafood are what does it. And no cheating on weekends to keep from gaining back what you lost during the week. I need to do it again.
Jeffries55
Well-Known Member
This is an amazing loaf of bread, I want to make love to it....
On another note, you sold me on that superstone covered baker and an appropriate proofing basket, picked up one of each today, should arrive before early next week!
ChugachBrewing
Well-Known Member
Awesome. You will not be disappointed!
cheezydemon3
Well-Known Member
I only see one thing right in this picture
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????
Would you mind giving me the recipe? I'm brewing on Saturday and would love to use the spent grains in a loaf.
Jeffries55
Well-Known Member
Well, I ordered the rectangular one but got the la cloche (round)... should work amazingly with the rectangular proofing basket I bought.
cheezydemon3
Well-Known Member
First baguettes......so far look good
Holy crap, dude! Thanks for the recipe. Makes AWESOME bread. I left out the Agave and just added an extra 3 Tbs of water. Simply awesome.
ChugachBrewing
Well-Known Member
They messed up or you ordered the wrong one??
Jeffries55
Well-Known Member
I ordered the right one, they sent the wrong one. Conveniently they charge the buyer return fees, even if it was their mess up. For what it's worth, they could have sent me a shoe and I'd still be liable for the return shipping. Shipping it back will be in the ballpark of $12 - $20.
They say they'll return messages within 24 hours during non business hours, but still haven't heard a peep. I guess I'll see how this plays out.
ChugachBrewing
Well-Known Member
Wow, that sucks. I'd give them a crappy review. Did you look on amazon? They have them too and they ship prime for $55 or so, I think...
Jeffries55
Well-Known Member
Got my proofing basket in the mail yesterday, so figured I'd try it out! Dough rose fine, but when I transferred it to my pre-heated stone and sliced it (There was a bit too much friction), it deflated. Still, bread turned out awesome and looks pretty? I think I'm starting to get the hang of this.
gratus fermentatio
Well-Known Member
I'd eat that. Nice loaf Jeffries!
Regards, GF.
Regards, GF.
I had that problem when I first got my baskets, too. You really have to flour them quite a bit to make sure the dough releases.
Practice makes perfect and you can't complain about more bread to eat while you get there
Jeffries55
Well-Known Member
The dough released fine, but perhaps I put the wrong side face down? I inverted the basket (well, slowly turned it so the loaf didn't flop onto the stone) while it rolled onto the stone slowly. I used basically a razor blade to score it but that deflated it more. I think I might invest in a lame.
Exactly! The bread turned out fantastic, I was just hoping for something a little more sandwich shaped.Practice makes perfect and you can't complain about more bread to eat while you get there
How long did it proof for? A couple of my past loaves I left to proof over night and they both deflated as well.
Jeffries55
Well-Known Member
I used a breadmaker to make the dough, so it kneads it 2-3 times over the course of an hour and a half, then I sprinkled flour and corn meal in the basket and coated it well, let it proof for an hour until it got the size above. Maybe next time I'll try placing my hot stone on top of the basket, and then inverting it? Seems dangerous, but that's what oven mits are for.
This is what all this bread needs (no pun intended), a butter knife with built in butter grater http://www.wired.com/2014/08/the-worlds-best-butterknife/?mbid=social_twitter
Jeffries55
Well-Known Member
This weekends loaf. Missing the crumb shot, but best one yet!
gratus fermentatio
Well-Known Member
Nice looking loaf ya got there Jeffries.
Regards, GF.
Regards, GF.
Looking good, sourdough?
Jeffries55
Well-Known Member
Not yet! I plan on bringing it back to life once I get through bottling this weekend. However, I'll make a sourdough loaf soon! Thanks again Chef.
I managed some pretzel twists this weekend. not awesome but still good.
gratus fermentatio
Well-Known Member
Jeffries55
Well-Known Member
White loaf from yesterday, made the dough on saturday and refrigerated... turned out better than the last. I promise, Chef, I'll get that sourdough culture going before long!
Kaiser rolls.
On a Kaiser roll roll,
