Homemade Bread Thread

[Curtis2010]

Loaf O' Guiness

 

[davidabcd]

English Crumpets

Looks beautiful. Any English muffin characteristics? Never had/made them. Would you be inclined to post the batter recipe?

 

[michaeltrego]

Looks Great!
Can you share the recipe??

I put a link to the recipe up above.

 

[michaeltrego]

Looks beautiful. Any English muffin characteristics? Never had/made them. Would you be inclined to post the batter recipe?

Totally different than English Muffins. They have a spongy texture, rather than a bready texture. Recipe link up above.

 

[davidabcd]

Recipe link up above.

Awesome!

 

[woolz1]

I put a link to the recipe up above.

Thanks!

 

[eimar]

anyone here ever done bread in a crock pot? I came across a recipe and thought it interesting except I just can't see how it could beat the oven method...

Most of my breads are baked in a cast iron dutch oven ( with a stainless steel knob on the lid ) . The lid keeps the moisture inside .

 

[beermanpete]

Baguettes, boule, and loaf, oh my.

 

[rhys333]

Here's a great video on potato bread. I wonder if this will work with the no-knead method.

 

[NeilMac]

I always do a three day or more ferment, no knead required when doing that, only if its same day used.

 

[beermanpete]

Whole wheat sandwhich loaves.

 

[Hoppy2bmerry]

Sourdough rye with caraway seeds.

 

[DBhomebrew]

10% whole wheat, 10% dark rye, 20% spent grains from a British Strong Ale.

 

[TandemTails]

A few pics of my two most recent bakes

Paprika + Pepperjack Sourdough - Full recipe and method here

Pumpkin Shaped Pumpkin Sourdough - Full recipe and method here

 

[TandemTails]

I've been on a savory bread kick lately. This bread with sun dried tomatoes and roasted red peppers was my latest to keep with the savory trend.

I blended some oil packed sun dried tomatoes and roasted red peppers into a puree and then combined that with the flour to give this bread a huge boost of flavor.

Ingredients

* 900g bread flour
* 100g rye flour
* 750g water
* 200g starter
* 22g sea salt
* 18g roasted red pepper
* 45g sun dried tomatoes

Basic Method

I used the 'lazy' method here which means no autolyse or starter buildup. I simply took 200g of my starter straight from the fridge and added it with the rest of the ingredients. There was an 8 hour bulk ferment at room temperature followed by 17 hour cold proof in the fridge.

For a full explanation of this method with instructions, check out this post: Roasted Bell Pepper + Sun Dried Tomato Sourdough

Scoring close-up

Top view of one loaf

Crumb shot

 

[rhys333]

Potato bread

 

[Kent88]

Potato bread with cultured butter.

 

[beermanpete]

Whole wheat sandwhich bread.

 

[rlmiller10]

to the master bakers out there. I had a new "problem" today and hope someone might have some insight. I have been making my sourdough recipe for years. I use a kitchenaide. When it is just right it will stick to the bottom of the bowl for the first 6 or so minutes of kneading. then in the last couple of minutes it will pull away and form a clump on the dough hook.

Today the starter I used to make the biga last night was a bit dryer than normal so the dough did not start out sticking to the bottom. I added water until it was just sticking to the bottom. All was normal for about 6 minutes of kneading until all of a sudden the dough ball that was on the dough hook collapsed and the entire ball started sticking to the bottom and sides of the bowl. I added a little flour and got it to partly pull away but it was still very sticky.

It didn't rise as well as normal and baked up a little flatter, although still good bread. It was also a very wet bread. All I can think of is the water I added had stayed in the outside layer of the dough so the center part still held to the dough hook. Finally the water penetrated the center and caused the collapse. Although that does not explain why the outside of the ball was not sticking during the first part of the knead.

 

[TandemTails]

to the master bakers out there. I had a new "problem" today and hope someone might have some insight. I have been making my sourdough recipe for years. I use a kitchenaide. When it is just right it will stick to the bottom of the bowl for the first 6 or so minutes of kneading. then in the last couple of minutes it will pull away and form a clump on the dough hook.

Today the starter I used to make the biga last night was a bit dryer than normal so the dough did not start out sticking to the bottom. I added water until it was just sticking to the bottom. All was normal for about 6 minutes of kneading until all of a sudden the dough ball that was on the dough hook collapsed and the entire ball started sticking to the bottom and sides of the bowl. I added a little flour and got it to partly pull away but it was still very sticky.

It didn't rise as well as normal and baked up a little flatter, although still good bread. It was also a very wet bread. All I can think of is the water I added had stayed in the outside layer of the dough so the center part still held to the dough hook. Finally the water penetrated the center and caused the collapse. Although that does not explain why the outside of the ball was not sticking during the first part of the knead.

That's a strange issue. Are you sure you measured your water correctly for both the biga and when you mixed your biga with the rest of the water/flour? Everything you described sounds like how a high hydration dough performs.

 

[rlmiller10]

That's a strange issue. Are you sure you measured your water correctly for both the biga and when you mixed your biga with the rest of the water/flour? Everything you described sounds like how a high hydration dough performs.

It is a high hydration dough. I measured correctly but the starter is always a variable as I don't measure when I add replacement water and flour to my starter jar. Thus the starter can have more or less hydration on a given batch. And that can be significant as my biga is 250 gr starter, 180 gr flour and 175 gr water. the rest of the dough, added the next day before kneading is 30 gr honey, 3/4 tsp salt, 300 gr flour and 75 gr water. I usually end up adding 2 to 3 tsp of water during the knead to get just the right amount of "stick" to the bottom of the mixing bowl. For this batch it was probably closer to 5 tsp of water before it was sticking like I expect. But then, as discussed in the OP, it just collapsed and turned very sticky after about 7 minutes of kneading.

 

[ba-brewer]

My most successful brioche attempt so far, may have needed to tent it sooner or maybe a lower temp. as it looks a bit dark.

 

[Hoppy2bmerry]

One dough, second proof over night in the fridge for cinnamon rolls and dinner rolls today. Happy Thanksgiving.

 

[SoulToast]

Onion rye.

 

[DBhomebrew]

70% high protein bread
15% whole wheat
15% dark rye
25% old ale spent grain
71% hydration
2.1% salt
Flours and grains all sourced from lhbs
Toddler approved

 

[Golddiggie]

Made another batch of my sammich bread yesterday (as well as a batch of dinner rolls). 100% stone ground whole wheat flour (Bob's Red Mill), some gluten, EVOO, honey and smidge of salt make up the recipe. I make 6-8 batches a month. 1-1/2# of flour for each batch. So I go through a good amount of flour every year. I also use Red Star Gold yeast in the recipe.

I allow it to rise in a bowl, then again in the loaf pan, before it goes in to bake. 34-35 minutes at 350F and it's done (check with a cake tester).

The additional gluten makes the texture very nice. Flavor is really good too. I think the extra gluten in the recipe makes other flour brands come out like crap (king arthur) since they must already have extra in the mix. I've tried other brands when it was hard to get Bob's and it almost never went well.

I've also found that it's best if it's a bit on the wet/sticky side in mixer. Seems to rise best/fastest when it is.

A couple of years ago the KitchenAid Pro (600) mixer I had was having a hard time with this dough. Didn't matter how wet I made it. Went and got the commerical mixer (KitchenAid still) with a MUCH more powerful motor. It's been going strong for about three years now. The other didn't even make it a year (was out of warranty, but had never been used before this). I seem to kill anything not 'commercial grade' for mixers from them. First the Artisan motor got burned out (as in seized) when making sausage one year. Then the Pro got seriously done in with bread. I wanted to get a Hobart, but didn't want to spend $2k on it. Not when the KA Commercial was less than $600. At least it came with a two year warranty. Figured if it didn't show any strain in over a year, it wasn't going to. I've also not had the heating issue with the motor with the commercial mixer that I did with the 'pro' mixer (after 10 minutes of running).

If you're looking for a mixer that's better than the Pro (or Artisan) line form KitchenAid, check out their commercial mixer. All the attachments are stainless steel too. No coated, or aluminum, items here.

 

[Kent88]

View attachment 708004View attachment 708005View attachment 708006
Onion rye.

KITTY!

 

[applescrap]

Woot! Cant believe how much the soul needed a little pku. Tried challah and ciabatta. Neither came out great. Found out not to make it in a hurry. We used hb boules for the stuffing and green bean casserole at Thanksgiving. Wow oh wow. That totally changed the dishes. Gave them a lot of character and they lasted longer too. The challah rolls were really good dipped in chicken noodle soup and reminded me of being a kid. I dont have a pic of the challah right now argh. The stuffing and casserole were sooo good. The Murrays apricots and cranberries were remarkable!

 

[michaeltrego]

First attempt at Hamburger buns for tomorrow’s Smoked Pork Shoulder

 

[applescrap]

Made some boules on a zoom demonstration, was hard and rushed but I let them cook longer and we like the flavor. Also made cinnamon rolls.

Yep, I used the bread machine for giggles. Pleased with my growth as a baker since the last dance I had no problem finding the right ratio. Not quite as wet as the no knead. Also made less than the full 4cup batch. On one of them I dumped a couple BIG handfuls of grated block tillamook cheddar. Oh the smell. The problem is the size. These loaves are way to big to make any sense at all. I think the way to go would be small loaves in an upwards sense and then sliced top to bottom. Squirted evoo in the dough and added sugar. Like wonder bread. I lived on that thing in college. 50 pound sacks of flour and a bulk bag of yeast, brought up memories using it. Happy baking!

Might try my accidental Christmas loaf again for year 3. I butter dough balls like monkey bread need to look back on this thread, sugar and cinnamon. And then let sit in fridge a day or two. It rises and becomes one almost, then on baking day splash with a stick of butter and bake slow. Top with frosting when cool!