Homemade Bread Thread

Brewer's Friend 728
Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
BGBC said:
Tweaking the same recipe from last week. A little less water and a higher proportion of bread flour. Best oven spring I've gotten so far.
Click to expand...

I am quite envious. What is your hydration? How do you score your loaf ? It looks too perfect.
 
schematix said:
I am quite envious. What is your hydration? How do you score your loaf ? It looks too perfect.
Click to expand...

It took a while to get to that point, trust me. The dutch oven definitely makes up for some flaws, but getting the batard shape to work has been a struggle. They kept losing shape coming out of the banneton and winding up totally flat.

This latest batch of dough was 80% hydration (down from 85%), 85% KA Bread Flour/10% Whole Wheat/5% Wholegrain Rye, 20 hr cold proof in the fridge (and straight into the oven from fridge). I scored this batch with a regular razor blade - I had been using a bread lame with a flexible razor blade with limited success. I think the biggest thing was a stiffer dough. It was just tough to score a wetter dough. Easier to score a stiffer, cold dough. To get the ear, you need to make a deep cut with a shallow angle (maybe 20 degrees off the surface of the dough).
 
I went a different route. Just boiled (steam baked) this one. I made a small wort from my porter recipe and used it for the water in the bread.

IMG_0847.jpg


IMG_0848.jpg
 
schematix said:
Sourdough culture from last year revitalized and this is first loaf. Used a different process. Should have read directions first, this took 26 hours to make.

View attachment 381090

Can't slash a loaf properly to save my life!

Edit: money shot
View attachment 381111
Click to expand...


Looks good to me! French toast, panini's, Reuben's, ... I might just be snacky. :)
 
BrewinBromanite said:
Looks good to me! French toast, panini's, Reuben's, ... I might just be snacky. :)
Click to expand...



inside looked great. outside can't compare to chefrex's masterpieces though.



made a grilled ham and cheese for lunch while brewing an oatmeal stout today (while i was waiting for the water company to turn the f'in water mains back on so i could chill down). simple deliciousness.

Edit - so good I made another
View attachment ImageUploadedByHome Brew1482257436.060500.jpg
Smoked cheddar, havarti, ham and turkey
 
With yeast from a imperial Stout cake, sure also a little bit of beer too

IMG_20161220_201028.jpg
 
ChefRex said:
What are you slashing it with? Cut it like you want to hurt it!
Click to expand...

I've tried a few things all with the same failure.... Lame, box cutter, serrated knife, sharp kitchen knife. Today i tried the box cutter first (oiled new blade), but it wasn't even going through the surface, so i switched to the serrated knife, and same (you can see the failure marks towards the right tip on non-blow out side). Finally my sharp kitchen knife did it but i couldn't get more than 1/4" deep without it sticking. I assume i'm just not getting deep enough and probably at the wrong angle too.

All just stick and tear rather than slash.
 
I use a ceramic knife and cover it in butter for scoring. I'm able to get about an inch deep if I needed.
 
mattmmille said:
Homemade hotdog and hamburger buns. First time making these...They're good. Hearty. Two dogs and I was full! I tried cutting the hot dog buns both regular and splitting the top...Have to admit, I liked the top split. It was much more stable on the plate.
Click to expand...

Matt what is your recipe ? Those look great. New England style is definitely the way to go with hot dog buns.
 
schematix said:
I've tried a few things all with the same failure.... Lame, box cutter, serrated knife, sharp kitchen knife. Today i tried the box cutter first (oiled new blade), but it wasn't even going through the surface, so i switched to the serrated knife, and same (you can see the failure marks towards the right tip on non-blow out side). Finally my sharp kitchen knife did it but i couldn't get more than 1/4" deep without it sticking. I assume i'm just not getting deep enough and probably at the wrong angle too.

All just stick and tear rather than slash.
Click to expand...

Are you developing a thick skin before slashing? As in it's drying out? Are you keeping it covered? I use a sharp knife, slashing is not an issue.
 
ChefRex said:
Are you developing a thick skin before slashing? As in it's drying out? Are you keeping it covered? I use a sharp knife, slashing is not an issue.
Click to expand...

I've always covered my dough until right before baking - is that maybe my problem? How long does it need to be uncovered before slashing?
 
ChefRex said:
No, I was wondering if you left it uncovered and it as getting leathery and tough to slash, not sure what the issue is.
Click to expand...

This particular one was more leathery than usual. I don't normally do this, but I did the final proof in the fridge. The dough was on my dough towel (floured tea towel), inside a bread basket (to maintain batard shape), fully wrapped in plastic. When i went to bake it i turned the basket upside down onto parchment, so the side that was touching the towel became the up side. It definitely was not as sticky as i am used to dealing with.

I just started another batch of dough that'll end up getting baked tonight. I'm going to do a simple boule shape with either an X or square slashing on top.

This is the recipe i've been working from. I am following it as closely as i can. http://www.thekitchn.com/how-to-make-sourdough-bread-224367
 
Did some french breads for the wife's family tomorrow. Stuck to the authentic style with a very high hydration level. Man those things are a ***** to deal with when folding and shaping. But they sprung right up in the oven.

Photo Dec 23, 4 00 17 PM.jpg


Photo Dec 23, 7 30 15 PM.jpg


Photo Dec 23, 7 55 39 PM.jpg
 
Another sourdough in the oven...

Slash issues again. I used a brand new oiled razor blade and had many very clean cuts. Best ever I'd say.

This is the loaf after 3 mins at 500 with copious steam. Looks promising.

View attachment ImageUploadedByHome Brew1482546838.769438.jpg

At 10 minutes it's a different story though. The slashes are now just barely surface features on the loaf.
View attachment ImageUploadedByHome Brew1482546878.018431.jpg

ChefRex, any thoughts?

Money shot. Best rise I've ever had.
View attachment ImageUploadedByHome Brew1482547414.854660.jpg
View attachment ImageUploadedByHome Brew1482547433.842239.jpg

Once baked you can see the pattern but there's no depth. Maybe slash even deeper ?
 
Frist try at cronuts. Oil was a little bit to hot at first but started to dial it in. I'll know better for the next batch. They were still crazy good though. Did a maple icing with some extra extra dark maple syrup I've had lying around since Maine maple sunday.

Photo Dec 24, 10 08 09 AM.jpg
 
schematix said:
Another sourdough in the oven...

Slash issues again. I used a brand new oiled razor blade and had many very clean cuts. Best ever I'd say.

This is the loaf after 3 mins at 500 with copious steam. Looks promising.

View attachment 381613

At 10 minutes it's a different story though. The slashes are now just barely surface features on the loaf.
View attachment 381614

ChefRex, any thoughts?

Money shot. Best rise I've ever had.
View attachment 381625
View attachment 381626

Once baked you can see the pattern but there's no depth. Maybe slash even deeper ?
Click to expand...


Go deeper!

Maybe there's also some underproofing going on tho?
 
schematix said:
Another sourdough in the oven...

Slash issues again. I used a brand new oiled razor blade and had many very clean cuts. Best ever I'd say.

This is the loaf after 3 mins at 500 with copious steam. Looks promising.

View attachment 381613

At 10 minutes it's a different story though. The slashes are now just barely surface features on the loaf.
View attachment 381614

ChefRex, any thoughts?

Money shot. Best rise I've ever had.
View attachment 381625
View attachment 381626

Once baked you can see the pattern but there's no depth. Maybe slash even deeper ?
Click to expand...

No shame there! from that first shot I think you could go a bit deeper.
 

Similar threads

Gadjobrinus
Using up stale bread and sourdough starter discard
Replies
4
Views
290
Gadjobrinus
Gadjobrinus
Gadjobrinus
Using up stale bread and sourdough starter discard
Replies
4
Views
381
Oldskewl
Oldskewl
Richard Carballa
Beer Beer Beer
Replies
6
Views
487
Miraculix
Miraculix
lacto
Bread wine?
Replies
25
Views
2K
lacto
lacto
Sammy86
What's your favorite sandwich?
Replies
24
Views
2K
Brooothru
Brooothru
CornyKegs 300

Latest posts

Back
Top