cheezydemon3
Well-Known Member
A calzone. Instead of laboring over the cutting board, I wiped clean the coffee table and abused this dough while watching Tosh.0
My best dough yet.
My best dough yet.
Homemade Bread Thread
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Made some pizzas for lunch but used the bread machine before I left for work this morning. Best rise ive seen yet 
Well they smell good.
This is my first crack at sourdough bread.
My wife said it's the best bread she's ever had. Great crust with a light and springy texture inside.
Dan6310
My wife said it's the best bread she's ever had. Great crust with a light and springy texture inside.
Dan6310
Another sourdough rye
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deadfall
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My dough from the weekend
ChugachBrewing
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Here you go again. Enjoy.
Awesome!
bottlebomber
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Wow man you've got skills. Care to share the recipe for those fine loaves?
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Simple sourdough white bread. Tastes pretty dang good, but I wish it would have held its ball shape more. How do you guys keep it from going flat like mine did?
ChugachBrewing
Well-Known Member
Sure, it's right out of Tartine.
1000g flour
700g h2o
200g leaven
20g salt
You should buy this: http://www.amazon.com/dp/0811870413/?tag=skimlinks_replacement-20
Worth every dime.
1000g flour
700g h2o
200g leaven
20g salt
You should buy this: http://www.amazon.com/dp/0811870413/?tag=skimlinks_replacement-20
Worth every dime.
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bottlebomber
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I've got it lol.. I just haven't made the commitment. I will now though, after seeing your bad ass loaves! Thanks! Oh btw, did you use the combo cooker?
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I use a brotform on the second rise
http://www.amazon.com/dp/B007RZ0056/?tag=skimlinks_replacement-20
For free form loafs I use parchment paper and a couple kitchen towels to prop it up as such.
Doesn't look like you slashed the loaf, helps to allow it to expand, and are you steaming at all?
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I tried slashing the loaf, didnt do much obviously. The parchment paper idea is awesome. Steaming? So much to know about bread!
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ChugachBrewing
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I use the wooden proofing baskets and clay bakers. batard is my fav, but boule is nice as well.
I slash it around a quarter of an inch, it's a deep cut, my last loaf might have been a bit deep and produced large rifts but i also only slashed it twice, YMMV.
I keep a small cast iron skillet in the bottom of the oven, preheat to the highest temp well past the oven telling me it's up to temp, dump 3/4 of a cup or so of preheated water in the skillet, protect you hand!!, and turn it down to 400F and bake till 200F internal, the steam prevents a crust from forming restricting the oven spring(rise).
Not that I claim to have any idea of what I do
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deadfall
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I've been using ChefRex's cast iron skillet under the pizza stone with water in it tip. It's amazing the amount of rise I'm getting. The last loaf I posted I thought it would be a pan cake but it must have risen 2-3 inches in the oven.
You're making me think about doing a white loaf, I love the light texture and large pockets, nice job!
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I guess I need a cast iron skillet. I finally have enough valid reasons to buy one
I guess I need a cast iron skillet. I finally have enough valid reasons to buy one
If doesn't need to be cast, mine is a 6' that I never used, treated like I do it would take a lot to be stove ready, but buy yourself some when it's seasoned it's great stuff and you can do any thing you want to it and at worst you reseason it and it's good to go, totally indestructible! I could salvage mine but it's too small for my needs, any pan will work.
I have been collecting cast iron cookware for a while now from yard sales, flea markets, etc.
We have a cast iron skillet,but I'd like to find a couple sizes of dutch ovens at the flea market. Usually,the lids are missing. I could use the dutch ovens for side dishes over the coals in the pit while roasting meats.
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deadfall
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That's funny because I have a lid and no dutch oven. I'll have to check the flea markets.
HoppyDaze
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baking in a dutch oven with little more hydration does the trick also
ChugachBrewing
Well-Known Member
Yes to that. Use some kind of enclosed vessel for the first 20 min, then 25 min uncovered. That gets the char.
cheezydemon3
Well-Known Member
I guess I need a cast iron skillet. I finally have enough valid reasons to buy one
Ummmm........I.........uh....WOW!
I deep fry in mine, make cornbread, I make a fantastic deep dish pizza and the best Pittsburg style steaks (inside) with mine......
Obviously time for some cornbread and frybread pics......with some cast iron porn........
HoppyDaze
Well-Known Member
I've never made corn bread in my life....I should probably change that.
Corn bread with chipotle, Preheat a cast iron skillet and pour that mix in and you talking good eats!
HoppyDaze
Well-Known Member
Which recipe?
For corn bread,I use;
1C flour
1.5C corn meal
1tsp salt
2-3tsp baking powder
1/4C of oil
milk to make a thick batter
Any additions you may want added after dry ingredients are mixed together first.
Bake at 425F till golden brown & a straw or skewer inserted in the center comes out clean.
**Forgot to add the oil & milk! oops.
1C flour
1.5C corn meal
1tsp salt
2-3tsp baking powder
1/4C of oil
milk to make a thick batter
Any additions you may want added after dry ingredients are mixed together first.
Bake at 425F till golden brown & a straw or skewer inserted in the center comes out clean.
**Forgot to add the oil & milk! oops.
bottlebomber
Well-Known Member
I watched a guy from the South make corn bread, and he made his batter like I normally would but then he got his skillet hot on the stove, dropped a whole stick of butter in and got it bubbling, then poured the batter in that and let it cook for a minute before it went in the oven. It was damn good.
HoppyDaze
Well-Known Member
And a can of lard on top as it cools?
cheezydemon3
Well-Known Member
Frying 3 strips of bacon in the skillet, removing them and then doughing in () on the grease makes fantastic cornbread too!
) on the grease makes fantastic cornbread too!
HoppyDaze
Well-Known Member
How much milk and how much oil? Edit: never mind, I get it now...
When I originally wrote the reply,I forgot to ad the oil & milk. 1/4C oil or melted butter that's been cooled slightly. Enough milk to make a thick batter,about 1C +/-.
