Homemade Bread Thread

[TandemTails]

It's finally cooled off enough in New Mexico that I felt like I could have the oven running for a couple hours without dying of heat stroke. For my first loaf after a few month hiatus, I added a little bit of black rice flour to my bread flour. The black rice flour gives it a really nice color, texture and flavor.

I have the whole method, schedule and more pics here: https://alegrebread.com/2019/08/12/black-rice-flour-standard-bread/

 

[Inkleg]

Today’s work.

 

[Tartan1]

Today’s work.

Could you please post your recipe, looks tasty!!

 

[applescrap]

Just some back to school lunch bread.

 

[applescrap]

Some more loaves. The diastatic malt pow pow is adding some color. It had a nice crumb and flavor too.

 

[Inkleg]

Could you please post your recipe, looks tasty!!

Sorry for the late reply. I'm still very new to this and don't have a set recipe. I kinda have a base recipe and mix different weights of it.
@TandemTails has a site with great information and recipes. https://alegrebread.com/
The book Flour Water Salt Yeast is a good resource.

The last breads I've made have been with a sourdough starter that I made.
For the levain I use
45g starter
45g UB AP
45g Wheat
90g room temp water

The base dough recipe I've been playing with is
500g AP
275g Bread flour
175g Whole wheat
660g 90-95* water
18g salt

 

[Inkleg]

Today’s bread was
500g AP
250g Rye
200g Bread (will use Whole wheat next time)

 

[applescrap]

I like the flour rings and color. Look delicious.

 

[ericbw]

Today’s bread was
500g AP
250g Rye
200g Bread (will use Whole wheat next time)

View attachment 641462 View attachment 641463

I would switch out some AP flour for the whole wheat, not the bread flour.

 

[pshankstar]

I picked up this book the other day dirt cheap. My oldest and I are trying our hands at the simplest recipe today.

Here she is in action this morning. Just put the loaves in the oven. Should be an hour or so till I pull them out to cool. I’ll post a follow up pic later.

 

[Inkleg]

View attachment 642330
I picked up this book the other day dirt cheap. My oldest and I are trying our hands at the simplest recipe today.
View attachment 642331
Here she is in action this morning. Just put the loaves in the oven. Should be an hour or so till I pull them out to cool. I’ll post a follow up pic later.

Great information in that book. I have my first levin pizza dough from the book fermenting now.
Will the bread picture include those awesome toenail colors?

 

[pshankstar]

Cooling time! Can’t wait to taste it.
I bought the cast iron Dutch oven today for this bread (5qt) and borrowed the other one (5.5qt) from a friend. Was looking for a 4qt one b/c that’s what the book recommends but the local store only had the 5qt, so they are a little thinner.
Oh and for you @Inkleg and anyone wondering.

My daughters had a salon yesterday and my youngest painted my toe nails. [emoji23]

 

[Inkleg]

Awesome looking bread and toenails!

 

[pshankstar]

Awesome looking bread and toenails!

Thanks bud! It turned out really good. The wife and girls love it just as much as I do.
The toenails are the icing on the cake. Haha

 

[Inkleg]

This is just too weird. Are you baking at my house? Checking toenails now.

 

[applescrap]

Made a loaf yesterday. A little too long on steel for sugar content. Fairly charred bottom.

 

[applescrap]

This is just too weird. Are you baking at my house? Checking toenails now.

View attachment 642356

Nice pots. Do you cook with lid on or off? Thanks.

 

[Inkleg]

Nice pots. Do you cook with lid on or off? Thanks.

475° for 30 minutes with the lid on. Trapped moisture helps with the rise. Then another 15+ minutes with the lid off to finish baking and form the crust. These went an additional 20.

 

[applescrap]

475° for 30 minutes with the lid on. Trapped moisture helps with the rise. Then another 15+ minutes with the lid off to finish baking and form the crust. These went an additional 20.


View attachment 642411 View attachment 642412

Thanks again. Those look awesome. Your breads look great. I like the designs.

 

[Brewbuzzard]

Brioche

 

[gosolo]

I’m new to the forum and just saw this thread. Really cool to find other enthusiasts!

 

[applescrap]

Welcome, looks awesome!

 

[mcbrews]

hi glad to see this forum. I have been a member for a while. I brew beer, smoke meat, make pizza in a wood fired oven and bake bread. This is my third loaf on my sour dough starter. I have made several with my Berlinerwiess beer but decided to switch to a real sourdough.

 

[Dimax]

Stone ground wheat sourdough with molasses & brown sugar.

 

[Inkleg]

Beautiful, but some idiot forgot to add the salt......

 

[ChefRex]

Beautiful, but some idiot forgot to add the salt......

View attachment 643402 View attachment 643403

I truly hate when that happens.

 

[pshankstar]

I think I should have put the pizza dough in a larger bowl. It still has a few hours to go before I pull it, portion it and place the dough balls in the fridge.
Lessons learned.

 

[Inkleg]

@pshankstar nice goose neck!

 

[pshankstar]

I think the pies I made cake out pretty good. I have some left over dough to make some Focaccia tomorrow too.

 

[Inkleg]

View attachment 643951
View attachment 643952
View attachment 643953
View attachment 643954
I think the pies I made cake out pretty good. I have some left over dough to make some Focaccia tomorrow too.

They do kinda look like cakes. Tasty cakes at that!

 

[pshankstar]

They do kinda look like cakes. Tasty cakes at that!

Haha damn fat fingers hit the k instead of the m. Supposed to be came not cake. LOL
But I do like a good cake too.

 

[TandemTails]

My latest bake using 10% spent grain flour from a previous brew day. The tutorial on how I made the spent grain flour is here: https://alegrebread.com/2019/04/24/how-to-make-spent-grain-flour/

Full baking schedule and ingredients here: https://alegrebread.com/2019/09/13/spent-grain-standard-bread/

 

[Inkleg]

The idiot remembered the salt!

 

[gosolo]

I do love bread day!

 

[TandemTails]

I used some extra pumpkin puree, along with some pecans, in my latest loaf of bread.

I have the full recipe, method and more pics here: https://alegrebread.com/2019/09/17/pumpkin-pecan-bread/

 

[hotwatermusic]

A mixed flour sourdough. 80% hydration; Bread flour, with 15% whole grain, 5% spelt, and 5% dark rye.

 

[pshankstar]

Made some focaccia again this time with an overnight polish. Turned out good and was a hit with the group again.

 

[applescrap]

I used some extra pumpkin puree, along with some pecans, in my latest loaf of bread.

I have the full recipe, method and more pics here: https://alegrebread.com/2019/09/17/pumpkin-pecan-bread/

Beautiful. Awesome write up to.

 

[beermanpete]

Whole wheat sandwich bread.

 

[TandemTails]

My latest bake was a seed and nut loaded dough with some added spent grain flour thrown in for good measure.

I have the full writeup with ingredients, instructions and more pics here: https://alegrebread.com/2019/10/04/seeded-spent-grain-bread/

Nuts and seeds:

Crumb shot:

breakfast sandwich with the bread: