Bread.

[Poindexter]

I have Chad's recipe from back on page three in this thread in the oven. It smells pretty darn good, but this has been a high maintenance queen of a recipe.

FYI: https://www.homebrewtalk.com/422541-post22.html

If you kinda like sourdough, but don't care for the really funky stuff, I have a mixed yeast/ sourdough I have made before and will make again.

1T yeast
3T wheat germ, optional
3T sugar, I have used DME
1T salt
4 cups flour
1.5 cups active sourdough starter
3T butter
1 cup milk
cornmeal sprinkles in greased pans

Mix. Knead. Rise. Punch. Loaf. Proof. Bake at 300-ish until brown on top.

I get my sourdough starter out of the fridge 12-24 hours before I cook with it. If 24 hours I'll feed it immediately before I draw active starter back off it tomorrow.

EDIT: I got the high maintenance queen out of the oven. I used bread flour instead of whole wheat, my sourdough lives on General Purpose. I used DME instead of brown sugar. I used the IPA I have on tap instead of milk or water or whatever for liquid. I used spent grains that had a couple ounces of fuggles added in the mash tun (oops). Overall I like it and will play with it some more. I waited until it was cool enough to not melt butter, but I bet the bread will get better. There is just something wrong with a bread that can't be served fresh from the oven hot enough to melt butter.

EDIT II: Fourteen hours out of the oven and I have to say the two part overnight recipe was worth the trouble. I am sure all those steps will become less onerous on future batches. Homemade bread tastes more like bread than that store boguht stuff, but this, oh man, good stuff.

EDITIII: I am on my third time through now. The second time I didn't have any hops in my grains but I hit the never ending miracle keg of IPA for the soaker liquid again. This time I used plain water, grains is 2# spent Marris Otter with 0.5# Crystal 40 in it. This is worth learning to do, the third time through now I am feeling pretty nonchalant. I have a black stout coming up this weekend...

 

[Poindexter]

My take two on Chad's recipe from page 3. Really good stuff. My mash bill was 2.0# MO and 0.5# Crystal 60. Luvin it.

 

[Selfsufficient]

My wife and mother in law are gonna be so happy. I never thought about the spent grains. The chickens aren't gonna be happy but I'll just pet them and they will be fine. Authentic San Francisco sourdough starter in the fridge and all of these recipes? I have work to do after brewing. This thread has inspired me. Thanks guys.

 

[Dwain]

Orfy,
You Suck! But only in a good way. When I first really got into brewing years ago, my then SWMBO would make dark bread from scratch and me and my neighbor/brew partner would eat Gouda cheese, dark bread and drink German dark home brew until we could not remember our given names. After seeing the photos of your breads, I will start trying to bake. Great, one more thing to put weight on me! - Dwain

 

[Poindexter]

Chad, I am doing something wrong, or at elast different. When i put my final dough together I am using 1.5 to 2.0 sups flour easy to get tosomething manageable.

I have been using active sourdough by weight as my biga. My active starter is 50-50 by volume flour and water. Are you maybe pouring the liquor off the active sourdough and using just the pasty goop?

My bread is coming out great, I am just using way more than 5-7 tablespoonsof flour.

Thanks for the great recipe.

 

[Dwain]

Orfy,
Made the rosemary bread from your recipe this evening. This new hobby is going to be baaaad. Turned out really good. Here's a couple of photos. Thanks - Dwain

 

[Poindexter]

I had a happy accident. I ahve two variables to figure out, but the experiment is under way.

Last w/e I made a export stout, and I blew my mashout. In stead of mashing out with 180° water all I had ready was more 155°F, so I used that.

Then I made my soaker. Left it on the counter overnight. My pager went off around 0500 the next morning, so I stuck the soaker ball in the fridge on my way out the door. I figured I would get to it in "a day or two," it ended up sitting in the fridge four days.

I was prepared to pitch it in the trash when I pulled it out of the fridge last night. But it smells OK, and when I poked at it it smelled kinda sweet. I pulled at it some, it was very stringy, still smelled good, and tasted awesome. What the heck.

So I took a loaf in to work this morning. This fourth batch garnered more and better compliments in 15 minutes than the first three batches collected lifetime. I dunno what I did "wrong," but I found a keeper.

Yesterday I made a pale ale and I got the mashout temp correct. I got two soaker balls going out of that spent grain, one I left out overnight last night that went in the fridge when I came home on my luch break to make another soaker, and the second that I came home to make because the comments were so positive.

One I will bake tommorrow to check the baseline against the usual recipe, I am going to let the other soaker go a few days to see if it gets all stringy.

Skinny girls who are religous about carbs were telling me I should sell this at the Farmer's Market. Seriously. Six bucks a loaf. The big people were making nom-nom-nom noises.

FWIW I used water instead of beer in the soaker ball the last two batches, and I used granulated sugar in the final dough the fourth time through.

I am also going to PM Chad, he knows tons more about bread than I do.

 

[weirdboy]

I didn't realize there was a whole thread about bread baking. I've been baking all my own bread for a couple of years now. It tastes so much better and gives me a chance to experiment with new things, which I love to do. I have made spent grain bread a few times but find that the volume of spent grains I produce from brewing far outweighs the amount of bread the wife and I can reasonably consume with said grain. Even when I bake bread and make a double batch of dog biscuits to go along with it, I still end up with tons of leftover grain. I wish I could compost the rest, but I live in a small apartment.

Anyway, it's nice to see this thread going and I'll maybe try to take some photos the next time I bake something.

 

[Poindexter]

Wow. From the two soaker ball pale ale batch above I left one soaker ball out at room temp until it got stringy and I got a seriously sour batch of bread out of it. I took it in to work and it evaporated.

Right now I have the second soaker ball proofing. This one stayed in the fridge until stringy and it is very sweet instead of very sour. I had three co workers ask me to bring in bread tommorrow even though it is my day off. Two of them apologized first, having checked the schedule before they made their requests. I'll be editing in about two hours it looks like, I need to get some butter out of the fridge to soften... and it will be a Roggen this weekend, just for the grains. And the halibut.

EDIT: OMGWTFBBQ!! Mash out as usual, put the soaker ball in the fridge for a few days, I never thought of bread as a panty peeling type product before. Zounds!!

 

[Poindexter]

I have another variation going. Instead of water this time (I am up to quadruple batches) I used my last runnings out of the mash tun for the liquid in the soaker ball. I mashed out at 155F, so there should be a little enzyme activity still going on.

I am going to split this shortly, half to the fridge for three or four days (until stringy) and half on the counter top at room temp to stringy. Gotta go feed my sourdough.

 

[AugustDerleth]

Medium Crystal, Dom 2-Row, Chocolate. Tas-tee.

 

[AugustDerleth]

For those of you with a busy work / home life that can't always plan ahead, here is a recipe for quick yeast bread I got out of the local supermarket quarterly recipe flyer. Works good, although not quite as good texture as double risen or starter based bread. However, I can get home from work and have hot fresh bread on the table about 1.5-2 hours later. Using Kitchen Aid stand mixer with bread hood makes it almost effortless.

Made a starter and modified a few things, but damn! :rockin:

 

[punita123]

I am going to make.

Ingredients

* 650 g white bread flour
* 2x 7g yeast sachets
* 50 ml cold water
* 100 ml hot water
* 1 tsp salt
* 1tsp Sugar

Method

* Weigh out the flour and put into a large bowl. Add a teaspoon of salt and mix.

In a jug put in sugar and dissolve in the hot water, then add the remaining water and yeast sachets and whisk. Leave somewhere warm until you have 2cm of froth on top. Whisk again and then pour into flour mix. Mis together adding enough warm water to form a dough. Knead for 10 minutes, then leave under a clean cloth for 15 mins to prove. Place into a loaf tin and place in the oven around 180 degrees for 45-50 mins or until it sounds hollow.

 

[Tripod]

Subcribed. There are some excellent looking loaves here!

 

[StMarcos]

I suggest anyone interested in baking good bread to read the Tartine bread book. Really.

 

[Evets]

I suggest anyone interested in baking good bread to read the Tartine bread book. Really.

I have that book, and yes, it's a good one.

 

[weirdboy]

Made some baguettes today. I tried a different technique for steam in the oven which seemed to work a bit better than previously. The crust is much crunchier than the last time I made them.