Homemade Bread Thread

[applescrap]

Yeah, I came to that amount looking for a rich brown color with long fridge ferments. Will have to give less a try next time. King arthur calls for 1/2 to 1 tsp per 3 cups and modernist pantry 1tsp per cup. Maybe I was using 1 tsp per 2 cups, cant recall. Really wanting that rich brown color in my pizza after dough sat 10 days.

When I use it, it's at 0.1%, and that works out to less than 1/8 tsp per pound of flour. Even at that rate, the effect can be dramatic. I wouldn't go anywhere near a tsp per cup. But British home bakers are fond of multi grain flour with some flaked malted wheat in it, so maybe it's possible to use more. But not 100%. You know how quickly your grain converts and dissolves away in your mash! In fact, just the slightly higher amylase level in rye flour compared to wheat flour is what makes it impossible not to have a problematically sticky rye dough which actually converts and liquifies in the oven before the starch can gelatinize and set the crumb, unless the amylase is controlled by the acidity of a sourdough. And finally, barley does not even have the suite of proteins needed to form a gluten structure. So just brew with the malt.

 

[jiMithing83]

I'm sure this has been covered somewhere in the 2300+ posts of this thread, but the search function of this app is less than reliable so I'll just ask: anyone making their own flour from spent grains? If so, what differences do I need to be aware of from store bought white flour?

Thanks in advance!

 

[ba-brewer]

Not exactly what you are looking for but a few posts back Robert posted some information regarding the use of malted grain in place of wheat for flour. I think Spent grain would be different from unmashed grain but would still be lacking the basic requirements to be used as a 100% replacements for white flour.

I have seen posts where people use spent grain in bread but I think it is used as an adjunct.

 

[Robert65]

Spent grain bread (Treberbrot in German) does use it as a addition, like other soaked grains or seeds you might add. It can be pretty rough and chewy as is, but you can also dry it in the oven and grind it into a flour. There are plenty of resources on making this kind of bread. You don't want the spent grain, on a dry basis, to make up probably more than 10% of total flour weight, but it can add nice malty flavor, and lots of fiber, and the crumb seems (in my limited experience) to be especially moist. In tough times, it might be worth saving your spent grains to make your flour go farther (must be how this started.) You can at least claim your homebrew hobby is helping to keep your family fed. Unless your pooch already has dibs on it for cookies. Furry family then.

 

[applescrap]

Cinnamon bread for breakfast

 

[schematix]

Anyone have any black market bread flour? I am having trouble finding it in stores around here.

Same here. Stupid a-holes that don’t even make bread are hoarding. I’m down to enough flour for 1 loaf.

On the plus side my starter is back to full strength and I made a loaf last night.

 

[Staestc]

I looked on Amazon because that is where I ordered 7 lb repacks of All Trumps last time and they are out of all wheat flour it appears. I ordered some AT from Brick Oven Baker. They are out of a lot of stuff too, including 50 lb AT, but they have 7 and 12 lb repacks.

 

[applescrap]

Made some more cinnamon bread because it disappeared, and instead of a second loaf made rolls. Not like a real cinnamon roll but like cinnamon bread, less sugar, in roll form. They are good and will make nice pbjs for the kids. Also made hot dog buns. Just little dough balls pressed and rolled up. They were the perfect size. Not to much bunnage, just a nice little holder. Had flat sides like I wanted so I could finish them by frying in a little butter. Everything was spread with canola oil so no mess and cooked at 350, led to little browning.

 

[tellyho]

Most recent sourdough

 

[deadwolfbones]

Doing some bread therapy. The Perfect Loaf's simple weekday sourdough, from this morning:

 

[murphyslaw]

I made a sourdough starter for pizza dough. I figured I'd try to make some bread, but I cant find flour in any stores!

 

[ChefRex]

I see the Apple Crap virus is still ravishing this thead, may God have mercy an your souls.

 

[pshankstar]

Cinnamon bread for breakfastView attachment 671720View attachment 671721

How much cinnamon and other ingredients do you add? I’m assuming some sugar too. I may try something like this.

 

[applescrap]

I'll give you a starting point and you can adjust from there. Its better with more sugar, but we don't want to jack the kids up to much. Also, I use the lean recipe, and it would be better or at least pleasantly different with a dough that had sugar, butter, buttermilk, whatever in it. I really like the lean dough heartiness with the sweetness. Also this does not have an egg wash. I think the egg wash would be a worthwhile upgrade.

For a batch involving around 3c of flour, a 1.5 to 2 pound loaf, I roll it or simply press it out using canola oil. I do this for mess and it makes a nice loaf. Butter would work. Spread it out to a quarter inch all the way around rectangle shape. Then its 1/4c to 1/3c sugar as a base to start with and 1.5 tsp of cinnamon. You'll see its plenty. I dont mix them anymore for laziness. I sprinkle evenly from measuring cup, the sugar on the dough. Then lightly sprinkle the cinnamon evenly. Cinnamon is key.

That is simply organic ceylon cinnamon that iirc won the atk taste test. But dang I loved that kirkland saigon cinnamon. Then roll the loaf up starting at short side. Make sure its not sticking before all this or it will stick when rolling. Roll and pull and stretch ends to keep square, another trick, and then pinch seem at end. Tuck ends under and bake as you would, buttered greased pan or for me parchment. Seem side down. I have baked at 350 and 375 and I like the 375 better I think.

For cinnamon rolls that same two pounds gets a spread a little thinner. Then it gets a full stick of softened butter spread on it, maybe more adjusted for size. Then it gets a full cup or more of sugar mixed with start with 2 tablespoons of cinnamon. Spread the cup of sugar cinnamon mix over butter and roll. Cut as thick as you like them, I like width of cake pan as a starting place. Put them together in pan and rise and bake. Flip upside down shortly after they come out and frost later. I have seen recipes that call for less sugar inside roll and then they are placed on a bed of sugar. They are baked and flipped out with a gooey carmel oozing all over them. Anyone do that? Best of luck. Final note that gorgeous bread was made with organic flour.

How much cinnamon and other ingredients do you add? I’m assuming some sugar too. I may try something like this.

 

[user 246304]

I'm the kind of person who works on one thing and tries to master it before moving on to another thing, so I make a helluva lot of pounds of pain au levain, with the occasional miche or dark rye thrown in.

I like this one.

What I'm calling my "Type 80" flour is a custom blend of Central Milling's Organic Beehive (protein - 10.0-10.5%; Ash - 0.56%), and King Arthur's Whole Wheat, the WW sifted through No. 30 then No. 50 sieve. I get an 87% extraction on this whole wheat.

The Beehive is more what I'm accustomed to in French flours, which are lower in protein typically (also, they are measured differently - our 10.5% is more like their 12-12.5, because ours is on the basis of 14% moisture).

My blend is 62% of the Beehive & 38% of the sifted WW. This gives me a nice "bise" flour, a kid of midrange between white and whole wheat, great baseline imo for rustic breads.

81% "farine bise" or "Type 80"
19% King Arthur Whole Wheat
7.5% wheat germ
2% salt
85% hydration
2-stage levain build
lower levain inoculation of 15%
lower dough and fermentation temp than I usually do - 75F.

I rarely knead or machine mix any longer, at least not for wheat based doughs. I depend on folding to develop dough strength. Lower levain percentage and lower temps to put the brakes on fermentation a bit, given the whole grain in the dough. I prefer long and slow ferments anyway, much like underpitching in brewing, for its flavor developments.

Cloche bake per Tartine at 500F x 20 min., 450 x 10 min., lid off, I go a whole 30 min. longer as I like to take the crust pretty deep.

 

[deadwolfbones]

Pain de mie. Didn't quite get the fully square loaf but it's cute anyhow and it smells amazing.

 

[ChefRex]

Still at it,hi!

 

[Staestc]

I'm the kind of person who works on one thing and tries to master it before moving on to another thing, so I make a helluva lot of pounds of pain au levain, with the occasional miche or dark rye thrown in.

Just gorgeous Paul! Nicely done!

 

[Staestc]

Still at it,hi!

Very nice! Nice to see you around again! Don't remember seeing you for a while.

 

[ChefRex]

Very nice! Nice to see you around again! Don't remember seeing you for a while.

Been a while, been very busy up to now, suddenly I have a lot of time on my hands.
How's things?

 

[user 246304]

Just gorgeous Paul! Nicely done!

Thanks much!

 

[Robert65]

Whole wheat sandwich loaf, because my cat likes it when we make tuna sandwiches, and the Barbarians didn't loot all the whole wheat flour.

 

[user 246304]

View attachment 672878 Whole wheat sandwich loaf, because my cat likes it when we make tuna sandwiches, and the Barbarians didn't loot all the whole wheat flour.

Beautiful!

Lucky man, on the WW flour. I ended up getting bulk from Central milling because I use so much but stores? Forget it. Most of the time, forget all flour, which blows my mind, to be honest.

Scary stuff.

 

[Robert65]

I cringe at the thought of all these people who have never made bread before in their lives, wasting all the flour on failed efforts, when if they'd not interfered with the supply chain... well I'll stop before my blood pressure gets any higher.

 

[applescrap]

I'm the kind of person who works on one thing and tries to master it before moving on to another thing, so I make a helluva lot of pounds of pain au levain, with the occasional miche or dark rye thrown in.

I like this one.

What I'm calling my "Type 80" flour is a custom blend of Central Milling's Organic Beehive (protein - 10.0-10.5%; Ash - 0.56%), and King Arthur's Whole Wheat, the WW sifted through No. 30 then No. 50 sieve. I get an 87% extraction on this whole wheat.

The Beehive is more what I'm accustomed to in French flours, which are lower in protein typically (also, they are measured differently - our 10.5% is more like their 12-12.5, because ours is on the basis of 14% moisture).

My blend is 62% of the Beehive & 38% of the sifted WW. This gives me a nice "bise" flour, a kid of midrange between white and whole wheat, great baseline imo for rustic breads.

81% "farine bise" or "Type 80"
19% King Arthur Whole Wheat
7.5% wheat germ
2% salt
85% hydration
2-stage levain build
lower levain inoculation of 15%
lower dough and fermentation temp than I usually do - 75F.

I rarely knead or machine mix any longer, at least not for wheat based doughs. I depend on folding to develop dough strength. Lower levain percentage and lower temps to put the brakes on fermentation a bit, given the whole grain in the dough. I prefer long and slow ferments anyway, much like underpitching in brewing, for its flavor developments.

Cloche bake per Tartine at 500F x 20 min., 450 x 10 min., lid off, I go a whole 30 min. longer as I like to take the crust pretty deep.

View attachment 672584 View attachment 672585

Thanks for sharing your mastery with us. Looks great. I dont eat much whole grain bread, but this really helps me as I got a bag of stone ground wheat flour and have been trying to think about how much to add to the ap flour. My wife said it was literally the only bag of flour in the store. She found it in the bottom of the organic section 2 rows over from normal flour spot. Bobs red mill iirc. Half seemed like too much so I figured 2.5 ww to 4 ap for my recipe.

 

[deadwolfbones]

Sourdough pain de mie --> kimchi grilled cheese w/ homemade kimchi, English coastal cheddar, miso butter

 

[Inkleg]

Sourdough pain de mie --> kimchi grilled cheese w/ homemade kimchi, English coastal cheddar, miso butter

My mouth is watering and I really don't like you right now. Don't worry it's me.....ok no it's you, but I'll work through it.

 

[deadwolfbones]

My mouth is watering and I really don't like you right now. Don't worry it's me.....ok no it's you, but I'll work through it.

Hey man, I can provide recipes if you like.

 

[Inkleg]

Hey man, I can provide recipes if you like.

Yes please. Recipes are always welcome round these parts. Even my non kimchi loving wife said yum as I read your sandwich description.

 

[deadwolfbones]

Yes please. Recipes are always welcome round these parts. Even my non kimchi loving wife said yum as I read your sandwich description.

So, for the bread itself, I followed this: https://www.theperfectloaf.com/pain-de-mie/

If you're not someone who keeps a sourdough starter, you can use this one instead: https://www.kingarthurflour.com/recipes/a-smaller-pain-de-mie-recipe

(Note: Both of these use a 9x4x4 Pullman pan, but you can use a similarly sized bread pan or whatever.)

For the kimchi, we used this: https://www.maangchi.com/recipe/easy-kimchi

And for miso butter, just mix 3 parts softened butter with 2 parts miso paste until smooth!

For the sandwich itself I used English coastal cheddar from Costco, which isn't a great melting cheese but has great flavor. I also took the kimchi out of the jar and patted it dry with a couple paper towels, to keep the sandwich from getting wet.

Heat a cast iron pan over med-low heat, assemble the sandwich, butter one side, put it in the pan butter side down, and butter the other side that's now facing up. Cover, check it occasionally, flip when the first side is done to your liking. Cover again and repeat with the other side.

Et voila!