Homemade Bread Thread

[bailey mountain brewer]

@Hoppy2bmerry ... everything pretzel bites... ughhh you've stolen my heart. Gonna have to make some of them..

Currently have 2 sourdough marbled rye doughs cold proofing and will pop them in the oven this afternoon, making ahead for this weekend homemade Reubens, first rye bread so wanted to give myself some time in case they flop.

 

[Hoppy2bmerry]

Those look yummy. I have been wanting to attempt pretzels. Processes similar to bagels if I remember correctly

Yes, instead of malt or sugar in the water, pretzels get their quick bath in water with baking soda or food grade lye. I used baking soda for these and the German pretzel recipe @ King Author to which I added 100 g of my stiff sourdough discard and a teaspoon of honey (to prove the yeast).

 

[Hoppy2bmerry]

@Hoppy2bmerry ... everything pretzel bites... ughhh you've stolen my heart. Gonna have to make some of them..

Oh, Mr. Mountain!

Currently have 2 sourdough marbled rye doughs cold proofing and will pop them in the oven this afternoon, making ahead for this weekend homemade Reubens, first rye bread so wanted to give myself some time in case they flop.

Mmm, this sounds really good, the last marbled rye attempt I made didn’t turn out to look very “marbled” so that will be a do over for me.

 

[Oldskewl]

@Hoppy2bmerry ... everything pretzel bites... ughhh you've stolen my heart. Gonna have to make some of them..

Currently have 2 sourdough marbled rye doughs cold proofing and will pop them in the oven this afternoon, making ahead for this weekend homemade Reubens, first rye bread so wanted to give myself some time in case they flop.

Off Topic.... Bailey Mountain Brewer, I just realized you are in Duncannon, near the Red Rabit. LOL! We drive by there on our way to Williamsport, PA from Greencastle. Small World! Carry on.

 

[bailey mountain brewer]

Off Topic.... Bailey Mountain Brewer, I just realized you are in Duncannon, near the Red Rabit. LOL! We drive by there on our way to Williamsport, PA from Greencastle. Small World! Carry on.

Yep, that's the one.

 

[bailey mountain brewer]

Ok, so 2 thin slices in and this is what I got.. a little bit of a swirl and probably more as I slice, assuming I'm cutting from the correct side. I wasn't smart enough to think that the swirl will only show up if I slice it right and I didn't mark the edge to keep track of how I rolled it... note to self for next round.. it's a decent bread, soft and has a nice chew to it, I'd like a little more rye for the next one, this was following alegrebread since I know he posts here. It was 50gram rye to 450 grams bread flour per loaf. Overall I'm happy with it.

 

[MaxStout]

A yeast question for you all. I have an opened, 1lb package of Saf-Instant yeast with a July 2023 expiration date. Back when I bought it a few years ago I took out some, then put the bag inside a Foodsaver bag and vac-sealed. That has been in the fridge since, and I haven't re-opened it.

Still good, or should I toss it? I don't know if bread yeast is as robust as beer yeast. I've brewed with expired yeast a few times with no problems.

 

[Kent88]

Give it a try with a small loaf that you don't need for anything special.

 

[Hoppy2bmerry]

A yeast question for you all. I have an opened, 1lb package of Saf-Instant yeast with a July 2023 expiration date. Back when I bought it a few years ago I took out some, then put the bag inside a Foodsaver bag and vac-sealed. That has been in the fridge since, and I haven't re-opened it.

Still good, or should I toss it? I don't know if bread yeast is as robust as beer yeast. I've brewed with expired yeast a few times with no problems.

I would “prove” the yeast before adding all your ingredients. A little honey or sugar (if it’s already in the recipe great) in warm water active yeast will foam. I have some dry yeast that’s a few years old in a jar in the fridge, and it’s fine.

 

[MaxStout]

I would “prove” the yeast before adding all your ingredients. A little honey or sugar (if it’s already in the recipe great) in warm water active yeast will foam. I have some dry yeast that’s a few years old in a jar in the fridge, and it’s fine.

Yeah, I proofed some, didn't see much activity. Just bought some fresh packets at Wallyworld and chucked the expired Saf.

I bought the pound during the pandemic, thinking I should stock up. In reality, I just don't go through bread yeast that fast.

Protip: When dumping a large quantity of yeast, don't pour it down the drain. I poured it down the laundry wash basin and it clogged the drain with a gooey mess. Plunger wouldn't clear it so I had to snake it out.

 

[BongoYodeler]

Outside of making homemade pizza dough and baking the pizza in the oven in a cast iron pan, I've never really baked before. But I wanted to see if I could make a better dough, so I tried a different recipe. However, instead of pizza I wanted to see how it would be in a crusty hard roll. Have to get the size and shape more consistent but they turned out pretty good. (In my haste to get them in the oven I forgot to put slits on the tops for venting, but still seems ok. Crusty on the outside, even after 30 minutes.

 

[MaxStout]

With fresh yeast I made a small cheese & herb crusty bread in a 2 qt cast iron Dutch oven. We plan to have it with chili tonight.

 

[DuncB]

A yeast question for you all. I have an opened, 1lb package of Saf-Instant yeast with a July 2023 expiration date. Back when I bought it a few years ago I took out some, then put the bag inside a Foodsaver bag and vac-sealed. That has been in the fridge since, and I haven't re-opened it.

Still good, or should I toss it? I don't know if bread yeast is as robust as beer yeast. I've brewed with expired yeast a few times with no problems.

Just make a little starter, some warm water bit of sugar and some flour.
See what happens with that if it's vital it'll go all bubbly and then make your bread.

 

[beermanpete]

A yeast question for you all. I have an opened, 1lb package of Saf-Instant yeast with a July 2023 expiration date. Back when I bought it a few years ago I took out some, then put the bag inside a Foodsaver bag and vac-sealed. That has been in the fridge since, and I haven't re-opened it.

Still good, or should I toss it? I don't know if bread yeast is as robust as beer yeast. I've brewed with expired yeast a few times with no problems.

I know you already dumped the yeast, but since you asked; I have the tail end of a one pound pack of Saf-instant yeast that is about four years old that still works. I have it stored in the fridge in a zip-lock bag. I always proof the yeast and it has worked ok as recently as last week.

 

[Hoppy2bmerry]

Irish brown bread. 66% whole wheat. It’s a traditional soda bread.

 

[bailey mountain brewer]

Curious what to expect with a sourdough that I let rise to much.. so basically I started one yesterday and finished stretch and folds at like 7 o'clock cause I got busy.. well I figured I'd be awake long enough to let it bulk rise and transfer it to the fridge and bake today... well no I fell asleep and woke up to a dough that was climbing out of my glass bowl.. so I transferred it anyway, and it deflated some during that process, it's now in a loaf pan in the fridge, figured I'd bake it later today or tomorrow. It shrank to about the height that I normally put in the loaf pan so I'm guessing it won't rise when I take it back out of the fridge and I won't get the same rise or oven spring I normally get?

 

[Hoppy2bmerry]

Curious what to expect with a sourdough that I let rise to much.. so basically I started one yesterday and finished stretch and folds at like 7 o'clock cause I got busy.. well I figured I'd be awake long enough to let it bulk rise and transfer it to the fridge and bake today... well no I fell asleep and woke up to a dough that was climbing out of my glass bowl.. so I transferred it anyway, and it deflated some during that process, it's now in a loaf pan in the fridge, figured I'd bake it later today or tomorrow. It shrank to about the height that I normally put in the loaf pan so I'm guessing it won't rise when I take it back out of the fridge and I won't get the same rise or oven spring I normally get?

It just might be okay, and not a brick. I hope you bake it.

 

[Hoppy2bmerry]

IYKYK.

Training the levito madre for panettone. A process I didn’t know how to do last Christmas.

 

[bailey mountain brewer]

It just might be okay, and not a brick. I hope you bake it.

I am baking it tomorrow so we'll find out, plan is sourdough BLTs

 

[BongoYodeler]

IYKYK.
View attachment 873298

Training the levito madre for panettone. A process I didn’t know how to do last Christmas.

Phew, thanks for the explanation. I was thinking something far worse.

 

[Lampy]

I had a few quarts of yogurt whey and found this recipe
https://www.reddit.com/r/Breadit/comments/a98ftl/overnight_bread_made_with_yogurt_whey/?rdt=55379
I had to bump the flour some, but it actually turned out good; very slight sourness.

 

[Rish]

^^ Coulda started a blaand!

 

[Hoppy2bmerry]

Phew, thanks for the explanation. I was thinking something far worse.

Yeah, the bungee cord is not the norm, but it was handy.

 

[BongoYodeler]

Yeah, the bungee cord is not the norm, but it was handy.

Ha!! Well that sounds like a quote from a show I used to watch.

 

[Hoppy2bmerry]

I’m supposed to wait until tomorrow to unwrap this beast and feed it again.

This is another sourdough boule with 20% whole wheat. I wanna rip that ear off and sample it right now, but I’ll wait until it has cooled and slice it like a civilized individual.

 

[bailey mountain brewer]

It just might be okay, and not a brick. I hope you bake it.

Well hot dog, look at that.. this bread turned out super airy and soft. Made for some excellent BLTs .. got lucky I think, but hey I'll take it.

 

[Lampy]

^^ Coulda started a blaand!

I've done that with yogurt whey and cheese whey. Neither was good...

 

[ba-brewer]

I’m supposed to wait until tomorrow to unwrap this beast and feed it again.

Had to google levito madre, seems interesting but did not see anything about bungee cords. Are you trying to keep it warm or keep a lid on?

 

[Kent88]

Those are bungee cords? I thought you had a python with a taste for flour and yeast.

 

[Hoppy2bmerry]

Those are bungee cords? I thought you had a python with a taste for flour and yeast.

Camouflage bungee cords… hard to find!