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Homemade Bread Thread
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applescrap
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Made 8 boules with a little drier dough. It was heavier, toothier, and firmer but not that entirely different. What does dry vs wet dough mean? I wonder how wet is too wet. Ran out of flour and have a wetter dough. What do i do with wet dough? Dump it into bread tin? Thanks
I think focaccia and caibatta are normally made with wetter dough. Bread pan work too, but even in a pan I think you can be too wet but I have never tried it where I could not kneed the dough.
applescrap
Be the ball!
Well i made a pizza with it and it was so wet that i spread it with a spatula. Came out surprisingly somewhat normal.
bstacy1974
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Taking some time off this week with the family. So, a perfect morning for sourdough.
applescrap
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Looks good bstacy
applescrap
Be the ball!
Cinnamon bread
applescrap
Be the ball!
Apparently the kids eat the heck out of this in the morning. Funny i never really eat it. Had a piece today and its pretty good. Third cup white sugar, 1 and a half teaspoons of saigon cinnamon. The ws gold pan rose higher and seemed a little darker than cheap steel pan, but both work. The ws is the taller.
applescrap
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When i dump the dough bucket out it looks like this. A perfect circular shape of air. Its 4ish pounds of dough i think, made with 7cups of flour. Anyone know what would happen if i just plopped it on parchment and baked it? It looks like really holy swiss cheese in bucket. Never seems to translate.
No knead to ask. ;-) Just do it and let us know how it comes out. Maybe divide it and shape it a bit.
applescrap
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Haha thats punny. Not a bad idea, but I don't have too much time to experiment and we need this because the kids eat a lot of sandwiches. Was hoping to get some advice anybody who's tried it also I don't want to lose those air holes by shaping. Maybe you are right though drop it on to some flour shape just a little and slash it
applescrap
Be the ball!
Just some more basic loaf. The color of this was heavenly. Tried to capture it but not the best photos.
Do you mind sharing the recipe and what not? I think my kids would enjoy it too. I really need and want to make some bread. Thanks!
applescrap
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Sure! Its the 5 minute artesian bread recipe, with 1/3 cupsugar and 1.5 tsp cinnamon. Bread is 6.5 c flour
3 c water
1 tbl salt
1 tbl yeast
Can be halved. Not the most glamorous but it gets the job done for starters. The salt is ok enough for versatility.
98ish deg water in bucket, tbl salt, tbl yeast, 6.5 c flour more or less. You want it wetter. Wood spoon, stir, sides and bottom. Hole in lid or slightly open for gas escape. Done. Let sit 2 or more hours. Refrigerate good for 2 weeks.
Cinnamon bread
Halve recipe or dough amount per loaf pan. Size dependent. Roll idk 12" by 14". Spread mix of 1/3 sugar and 1.5 tsp cinnamon, evenly, edge to edge over it. Roll it tightly
. Short side i am rolling from now. I pull ends square a little as i work up the roll. Fold ends under to pan size. Put on parchment in pan. I have been baking at 450 until 190 ish in middle. Because of sugar, i might experiment with different times. Foil top in middle of bake to control top crispness. It is pretty good. Thanks for asking and feel free to ask more or someone else chime in. It wont win any awards, but it will keep the family fed with simple, known, ingredients.
3 c water
1 tbl salt
1 tbl yeast
Can be halved. Not the most glamorous but it gets the job done for starters. The salt is ok enough for versatility.
98ish deg water in bucket, tbl salt, tbl yeast, 6.5 c flour more or less. You want it wetter. Wood spoon, stir, sides and bottom. Hole in lid or slightly open for gas escape. Done. Let sit 2 or more hours. Refrigerate good for 2 weeks.
Cinnamon bread
Halve recipe or dough amount per loaf pan. Size dependent. Roll idk 12" by 14". Spread mix of 1/3 sugar and 1.5 tsp cinnamon, evenly, edge to edge over it. Roll it tightly
. Short side i am rolling from now. I pull ends square a little as i work up the roll. Fold ends under to pan size. Put on parchment in pan. I have been baking at 450 until 190 ish in middle. Because of sugar, i might experiment with different times. Foil top in middle of bake to control top crispness. It is pretty good. Thanks for asking and feel free to ask more or someone else chime in. It wont win any awards, but it will keep the family fed with simple, known, ingredients.
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I think that would make an awesome loaf just like that! I'd just drop it on a hot stone and let it bake
ericbw
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I don't think you'll get much rise because there's not enough tension across the top. The holes would all let the steam escape quickly before it rises. I THINK.
Probably would rise ok but certainly wouldn't get a nice dome shape. More likely a disc. Would also look very weird with all the bubbles on the surface.
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Whole wheat baguettes.
John Kimble
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I typically use leftover whey from cheese making for my water base and if I don't use my mother sponge I make a sponge the night before for use.
Here is my question...had anyone use leftover yeast harvested from a beer batch or some yeasted beer taken from a gravity sample in bread making?
My breads made with whey usually have a much nuttier profile and a really great chewy sponge. I am sure using fermenting beer or leftover yeast would yeild very interesting results.
Here is my question...had anyone use leftover yeast harvested from a beer batch or some yeasted beer taken from a gravity sample in bread making?
My breads made with whey usually have a much nuttier profile and a really great chewy sponge. I am sure using fermenting beer or leftover yeast would yeild very interesting results.
Attachments
Bakers been a bit quiet?
Some rolls I made for packed lunches. Large wholemeal spelt and stoneground rye sourdough levain, main dough with 00 wheat flour and lots of idy to proof/cook in a couple of hours. Also had butter, honey and barley malt.
Some rolls I made for packed lunches. Large wholemeal spelt and stoneground rye sourdough levain, main dough with 00 wheat flour and lots of idy to proof/cook in a couple of hours. Also had butter, honey and barley malt.
applescrap
Be the ball!
Those sound great and they look great. I know you are speaking english, but I wish I could understand it more. Need to google some of those terms. I've been using all my dough to make pizza.
Could you guys help me with rolls it seems like everytime I make them I make biscuits.
Could you guys help me with rolls it seems like everytime I make them I make biscuits.
ericbw
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Do you mean they are flat?
applescrap
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No they are like small little pucks, thanks for the help.
Your breads look wonderful!
Yes, I've been quite since it is too warm to fire up the oven! I was tempted to put the AC on yesterday. But in anticipation of fall temperatures I am waking up the sourdough starter.
ericbw
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Same recipe as you’d use for a loaf?
applescrap
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Yes
ericbw
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I think you sometimes have to adjust the cooking time, because the inside of a small loaf might get done faster, so the crust isn't brown before the inside is dry. Maybe for rolls, the heat should be up a little bit? I have had success with doing rolls at 425 for 10 minutes and 400 for 20 minutes. Depends on the recipe, but it sounds like yours might be drying out too much.
