Homemade Bread Thread

[Hoppy2bmerry]

Spent grain sourdough. ‘Twas a little poofy out of the fridge!

Turned out okay.

 

[Oldskewl]

Turned out good. I need to take a shot at spent grain bread next time I brew. Especially since I have went downt this sourdough rabbithole.

 

[Hoppy2bmerry]

Turned out good. I need to take a shot at spent grain bread next time I brew. Especially since I have went downt this sourdough rabbithole.

Thanks, I was fearful that it was over proofed since it rose so much during the cold rest, and there was very slight deflation at the last score. The crumb looks decent and the bread is delicious if I do say so myself. The grains are from a hefe I use them wet and add about 1/2 cup on the last set of stretch and folds hydration of the dough reduced a tad to accommodate the extra moisture. Some people dry and grind the spent grains. The advantages being they can be stored on a shelf instead of the freezer or fridge and hydration adjustments really wouldn’t be needed. I’ll switch to that method if the apocalypse comes.

 

[DuncB]

I dry some of the spent grains if it's sunny, otherwise into the freezer in silicone muffin moulds and then can pop out a portion to use.
Bread looks good though.

 

[Oldskewl]

Thanks for the pointers!

 

[user 246304]

My wife and son are on keto, so my beer and bread customers at home abandoned me. My son is tapering off and asked for a French country bread. This is my go-to "everyday" rustic sourdough - 70% bread flour, and whole-grain, home-milled spring and winter red wheat (18%), spelt (9%) and rye (3%) flours.

 

[Hoppy2bmerry]

Yeasted white sandwich loaf. Sliced some for BLTs while it was still warm.

 

[jwill911]

I’ve been making sourdough bread for a number of years, just recently gave up on wicker bannetons in favor of USA bread pans. Makes the whole process easier and slicing is a breeze.

 

[bailey mountain brewer]

My first sourdough attempt, no special tools, just a Dutch oven, need to work on pre bake cuts, rosemary and garlic in this one. The obsession begins.

 

[NeilMac]

Looks Awesome !

 

[bailey mountain brewer]

Looks Awesome !

Thanks! I'm happy. And it is quite delicious too.

 

[Oldskewl]

^Very nice job! You definitely should be proud for your first attempt.

 

[Hoppy2bmerry]

15% Whole wheat Sourdough with chia seeds, and enriched with beer.

 

[bailey mountain brewer]

Ok, suggestions or it is what is? Third loaf, but second attempt at adding sundried tomato and basil. I get a good rise, the flavor is fantastic, nice and airy, but the outer later separates sorta and parts get a little to dark. The rest of the loaf is great. This is done in a Dutch oven preheated to 450f loaf in for 30 minutes, then dial it back to 410 with the lid off for 10 minutes. The top layer is already separated when I remove the lid at 30 minute mark.

 

[Kent88]

Do you score your loaves?

 

[bailey mountain brewer]

Yes, the depth of the score maybe not enough? Id say maybe 3/8 inch on this one.

 

[OakIslandBrewery]

Yes, the depth of the score maybe not enough? Id say maybe 3/8 inch on this one.

It's still a beautiful thing, sounds really good!

 

[Hoppy2bmerry]

Ok, suggestions or it is what is? Third loaf, but second attempt at adding sundried tomato and basil. I get a good rise, the flavor is fantastic, nice and airy, but the outer later separates sorta and parts get a little to dark. The rest of the loaf is great. This is done in a Dutch oven preheated to 450f loaf in for 30 minutes, then dial it back to 410 with the lid off for 10 minutes. The top layer is already separated when I remove the lid at 30 minute mark.
View attachment 859653

You might experiment by misting the loaf with water, and leaving the lid on. Sounds delicious.

 

[Hoppy2bmerry]

Pullman loaf of sourdough with 10% of both rye and whole wheat. Grilled cheese will happen

 

[bailey mountain brewer]

Thanks @Hoppy2bmerry for the pointers, I'll give it a shot, also looking at doing a Pullman loaf for grilled cheeses.

 

[z-bob]

I bought a couple of pounds of stone-ground organic rye flour tonight. (I figure it's dirtier that way) I'm going to make some sourdough starter. I had a really good sourdough starter about 10 or 15 years ago but I accidently let it die over the summer when I wasn't baking.

I used to fry spoonsful of the discards from when I fed it; I ate a few with sprinkled with salt, and the dogs ate the rest (I didn't salt theirs) But I assume I should actually throw away the excess starter for the first week in case there's something nasty in there that hasn't yet been crowded out by the yeast and lactic acid bacteria?

Another thing I don't remember is if I need to keep adding a little rye or whole wheat flour every time I feed it, or if straight AP or bread flour is good enough once it gets going strong.

And this time if it's any good, I'm going to dehydrate some of it to keep for insurance in case the starter dies.

 

[Oldskewl]

I bought a couple of pounds of stone-ground organic rye flour tonight. (I figure it's dirtier that way) I'm going to make some sourdough starter. I had a really good sourdough starter about 10 or 15 years ago but I accidently let it die over the summer when I wasn't baking.

I used to fry spoonsful of the discards from when I fed it; I ate a few with sprinkled with salt, and the dogs ate the rest (I didn't salt theirs) But I assume I should actually throw away the excess starter for the first week in case there's something nasty in there that hasn't yet been crowded out by the yeast and lactic acid bacteria?

Another thing I don't remember is if I need to keep adding a little rye or whole wheat flour every time I feed it, or if straight AP or bread flour is good enough once it gets going strong.

And this time if it's any good, I'm going to dehydrate some of it to keep for insurance in case the starter dies.

I started my starter solely with AP flour. Took about 8-9 days before it was strong enough to bake with. My understanding is to create the starter with rye or wheat and then feed it AP or bread flour going forward. Only time you would need to add wheat or rye would be if your starter gets weak and you want to strengthen it. You will go through a fair amount of flour that first week and I would just pitch it. Definitely don't put it down the drain(it is like cement!) I did dry some of mine and keep it in the panty. But I have yet to attempt to start a new starter with it.

One thing I liike to do with my discard(after its established) is to make crackers. Just mix 100g of discard with 1TBS of melter butter. Spread thinly on parchment lined baking sheet. Top with salt or everything bagel seasoning. Bake @325F for 5 min, score with a pizza cutter and back in the oven for 25-30 min Depends on how thick you spread them. It's also good to mix shredded cheddar with the discard and butter. YUM!

 

[z-bob]

I started my starter solely with AP flour. Took about 8-9 days before it was strong enough to bake with. My understanding is to create the starter with rye or wheat and then feed it AP or bread flour going forward. Only time you would need to add wheat or rye would be if your starter gets weak and you want to strengthen it. You will go through a fair amount of flour that first week and I would just pitch it. Definitely don't put it down the drain(it is like cement!) I did dry some of mine and keep it in the panty. But I have yet to attempt to start a new starter with it.

One thing I liike to do with my discard(after its established) is to make crackers. Just mix 100g of discard with 1TBS of melter butter. Spread thinly on parchment lined baking sheet. Top with salt or everything bagel seasoning. Bake @325F for 5 min, score with a pizza cutter and back in the oven for 25-30 min Depends on how thick you spread them. It's also good to mix shredded cheddar with the discard and butter. YUM!

Thanks. I just mixed up a starter a few minutes ago; only 50ml of water and 50g of rye flour, but I'm not going to discard anything for the first feeding or two. It is thicker than I expected so I might add another 10ml of water.

It's in a half pint jelly jar right now but when it's a little bigger I will move it to something like a wide-mouth 24 oz Mason jar and begin discarding most of it at each feeding. I am going to assume the discard is inedible for the first few days and okay after that -- and actually desirable to eat after a week or two.

 

[Hoppy2bmerry]

Making starters including different grains - links in the text.
https://foodbodsourdough.com/how-to-make-a-starter/

 

[z-bob]

Making starters including different grains - links in the text.
https://foodbodsourdough.com/how-to-make-a-starter/

Thanks, that is almost exactly what I was planning to do anyway and it's nice to have confirmation and a few more details.

 

[OakIslandBrewery]

Pullman loaf of sourdough with 10% of both rye and whole wheat. Grilled cheese will happen View attachment 861009
View attachment 861043

That's an impressive looking loaf, nice square slices!

 

[Hoppy2bmerry]

That's an impressive looking loaf, nice square slices!

Thanks, baked with the lid on of course . I felt fortunate that it didn’t ooze out while baking, since it continued to rise in the fridge and was touching the lid.

 

[z-bob]

Thanks. I just mixed up a starter a few minutes ago; only 50ml of water and 50g of rye flour, but I'm not going to discard anything for the first feeding or two. It is thicker than I expected so I might add another 10ml of water.

It's in a half pint jelly jar right now but when it's a little bigger I will move it to something like a wide-mouth 24 oz Mason jar and begin discarding most of it at each feeding. I am going to assume the discard is inedible for the first few days and okay after that -- and actually desirable to eat after a week or two.

Baby starter was already bubbly, 24 hours later. I didn't expect to see any activity until tomorrow. This organic rye flour must have a *lot* of bugs in it -- in a good way. I just gave it some water and AP flour (didn't discard anything) and will check it again tonight. It doesn't smell like anything yet.

 

[bailey mountain brewer]

First loaf in a regular loaf pan, pretty excited for it.

 

[OakIslandBrewery]

First loaf in a regular loaf pan, pretty excited for it.
View attachment 861434

Bring out the butter while it's still warm!

 

[amber-ale]

First time in 10 years I’ve been able to have wheat free bread that mixes, cooks and tastes “”normal” . Isn’t gritty, bland rubbery or $9 pet loaf.

Just 4/5 rye (or barley) flour
1/5 tapioca starch
Salt sugar yeast
Lemon juice
Psyllium husk and an egg

 

[user 246304]

Ok, suggestions or it is what is? Third loaf, but second attempt at adding sundried tomato and basil. I get a good rise, the flavor is fantastic, nice and airy, but the outer later separates sorta and parts get a little to dark. The rest of the loaf is great. This is done in a Dutch oven preheated to 450f loaf in for 30 minutes, then dial it back to 410 with the lid off for 10 minutes. The top layer is already separated when I remove the lid at 30 minute mark.
View attachment 859653

Personally, I'm a huge fan of these crispy edges. To me, your loaf looks outstanding and sounds delicious. Just an example, my latest Drittelsbrot ("drittel" implying a mix of 3 different things - usually, some blend of wheat and rye flours, with cracked wheat and/or cracked rye, "schrot" in various grades of coarseness).

 

[user 246304]

View attachment 859251
15% Whole wheat Sourdough with chia seeds, and enriched with beer.View attachment 859262

Whoa. Late to the game. Gorgeous, Hoppy.

 

[Hoppy2bmerry]

Whoa. Late to the game. Gorgeous, Hoppy.

Thank you, there were a few ugly loaves in between, solved my problem by strengthening ing my starter and reducing hydration a tad. (Using organic AP flour)

 

[user 246304]

Thank you, there were a few ugly loaves in between, solved my problem by strengthening ing my starter and reducing hydration a tad. (Using organic AP flour)

Very nice. My rye starter has been abused of late myself, not baking nearly as much as my wife has been on a very low carb diet for some time now. Just myself and my son. But I actually am baking today with a very nice bread, "Sylter Weißbrot nach Alexander Klutzny." I came to it from the German FB community I'm part of, Angebacken. It has a rye sourdough starter as well as a yeast biga. Extremely low maintenance. Even the shaping is slapdash and into the oven. Great everyday bread. This particular version is an adaptation by Björn Hollensteiner ("Der Brotdoc") of Alexander Klutzny's. Alexander's version is itself an adaptation of the original, "Black Beauty – Sylter Weißbrot nach Jochen Gaues."

It actually uses a bit of active rye malt. I buy the malt from my LHBS and grind it into flour. As you can see from the photos, though, it was probably too warm a day and the malt, being so enzymatic, really made the bulk fermentation take off and I think I missed the window to toss then into the oven as it was overproofed. Still, delicious, and so easy. There's not even any proofing. After 2 1/2 hours or so bulk ("Stockgare"), a couple of accordion folds and into the oven.

Edit: Sorry, in the original I'd forgotten there is a very short proof (15 minutes. For me, given how almost overdeveloped the bulk was, I just shaped and tossed it in the oven). And in Björn´s version, there is a 45 minute proof. Regardless given the large amount of pre-ferment between the starter and biga, and the rye malt, I think the bulk and proof both need careful watching.

 

[Dimax]

Soft Pretzel Polish Dogs, were what's for dinner last night!

 

[Hoppy2bmerry]

Pulla. Finnish cardamom coffee bread. (Yeasted sweet enriched bread)

 

[TandemTails]

I wanted to try substituting beer instead of water in a batch of bread to see what would happen. I used a Munich Dunkel I brewed and had on tap. It really provided a great boost of color with a little flavor making it through to the final slice. I also added a small amount (1.5% by weight) of home made spent grain flour.

I've got the full recipe, method and more pics here if anyone is interested: https://alegrebread.com/2024/11/25/munich-dunkel-beer-sourdough/

 

[Oldskewl]

I wanted to try substituting beer instead of water in a batch of bread to see what would happen. I used a Munich Dunkel I brewed and had on tap. It really provided a great boost of color with a little flavor making it through to the final slice. I also added a small amount (1.5% by weight) of home made spent grain flour.

View attachment 863132
View attachment 863133
View attachment 863134
View attachment 863135

I've got the full recipe, method and more pics here if anyone is interested: https://alegrebread.com/2024/11/25/munich-dunkel-beer-sourdough/

Looks very good! I have yet to add spent grains to my bread. Thought of saving some grains when I brewed a stout a few weeks ago but I read that too much of the roasted grains would come through. Then I forgot to save some grains when I brewed an NEIPA 2 weeks ago. Someday!

 

[Hoppy2bmerry]

Cinnamon rolls and dinner rolls will happen Thursday. I mix up a full batch of dough and split it and keep in in the frigid after the second proving. One part becomes the breakfast rolls the rest is for the dinner rolls, and I don’t need to get up at 5AM.