Homemade Bread Thread

[beermanpete]

I got a Pyrex Bake a Round the other day so...

 

[kmarkstevens]

@beermanpete I didn't know there was such a thing. I just may have to get one for, I dunno, what? Round bread I guess...

Anyhoo, appreciate you piking my interest!

 

[ericbw]

I got a Pyrex Bake a Round the other day so...

View attachment 719148View attachment 719149View attachment 719150

Wait wait wait. What? Where did you get it?

 

[deadwolfbones]

First same-day sourdough bake in ages (I usually do an overnight cold retard). 5hr bulk + 3.5 hr second rise in the bannetons. 75% bread flour, 15% AP, 10% spelt. 75% hydration.

 

[beermanpete]

Wait wait wait. What? Where did you get it?

My brother gave it to me. He picked it up somewhere a while ago. Perhaps at a garage sale or secondhand store. I doubt these have been made since the 80s or 90s.

 

[kmarkstevens]

Wait wait wait. What? Where did you get it?

take a look here: Amazon.com: Pyrex Bake-A-Round Bread Loaf Mold Baking Tube - 14 inches x 3 1/2 inches in diameter - Includes rack stand: Baking Dishes: Kitchen & Dining

 

[ba-brewer]

Seem like it might lead to a denser loaf compare to one that was spilt on top.

 

[deadwolfbones]

Fiancee made these incredible matcha black sesame rolls today:

Meanwhile I made the same two loaves for the third time this week:

Same formula but did a 13hr cold retard after the 5hr bulk. Same results, easier scoring!

 

[michaeltrego]

Papo Secos - Portuguese Rolls

 

[Brewbuzzard]

Multi colored Rye

 

[DBhomebrew]

Imperial Stout Spent Grain
60% MO
20% Brown
10% Black
(10% Invert, but none of that made its way into the bread)

400g White Bread Flour
300g Whole Wheat
300g Dark Rye
100g Flaked Oats
300g Spent Grain

I've started to bulk rise overnight in the fridge, then proof in the fridge. In addition to making the timing of everything a lot more flexible, I'm enjoying the heightened sour tang. Still pretty mild, but definitely there.

 

[Knightshade]

These were baked...not fried, so they count right? Just a smidge of spent grain in these, along with a HB tropical stout in the cake itself, as well as the icing.

 

[DBhomebrew]

These were baked...not fried, so they count right? Just a smidge of spent grain in these, along with a HB tropical stout in the cake itself, as well as the icing.

View attachment 733369

Those look heavenly. Little bit of spent grain makes them healthy too!

 

[Kent88]

 

[Knightshade]

Those look heavenly. Little bit of spent grain makes them healthy too!

I tried telling myself that too when I was eating them...as far as recipes go, they weren't horribly unhealthy to begin with or at least that is what I was telling myself. I reduced the AP flour by 1/8 cup, and added spent grain flower and baking soda by 1/8 tsp

https://beerswithmandy.com/beer-eve...-chocolate-stout-cake-donuts-with-stout-glaze

 

[DBhomebrew]

Imperial Stout Spent Grain
60% MO
20% Brown
10% Black
(10% Invert, but none of that made its way into the bread)

400g White Bread Flour
300g Whole Wheat
300g Dark Rye
100g Flaked Oats
300g Spent Grain

I've started to bulk rise overnight in the fridge, then proof in the fridge. In addition to making the timing of everything a lot more flexible, I'm enjoying the heightened sour tang. Still pretty mild, but definitely there.

View attachment 733359

Homemade bread, homemade mixed-nut butter. Kid-approved.

 

[kmarkstevens]

nice. That's all ya need.

 

[Hoppy2bmerry]

Sourdough. i probably could have left this loaf to ferment longer, but the crumb is still holding the butter.

 

[Miller4]

Sourdough loaf and regular loaf with real deal and jalapeño peppers from the garden.

 

[bracconiere]

 

[Brewbuzzard]

Sourdough loaf and regular loaf with real deal and jalapeño peppers from the garden.View attachment 742529View attachment 742530

Beautiful!

 

[Golddiggie]

Sammich bread for most of the week.

Came out of the oven ~15 minutes ago. I let it 'rest' in the pan since it comes out easier that way (sometimes 30-40 minutes).

100% stoneground whole wheat flour, honey, oil, salt and yeast is all that goes into it (plus water of course). Rise in bowl for about an hour, then 30-45 minutes rise in pan before baking (34-35 minutes at 350F).

It inflates as it bakes about 25-30% over what it went into the oven as. Been making this for about five years now (since early 2017).

 

[Jaybird]

First time making focaccia. Smells amazing! Home grown garlic and rosemary. Local flour from our mill and local fresh pressed olive oil.

I dunno if I can wait for it to cool!

Cheers
Jay

 

[kmarkstevens]

That looks awesome! Taste as good as it looks?

How are your folks in Redding doing with the wildfires and smoke? I see there are 4 smaller fires in the area. I grew up in Colusa so keep an eye out on the northern valley.

 

[TandemTails]

It's been a little while since I posted anything in this thread. My sourdough culture has been on the fritz and isn't forming good gluten. In order to have some bread, I just whipped up a couple loaves with standard baker's yeast and a little spent grain and whole wheat flours.

Dough:

* 920g bread flour
* 45g spent grain flour (or substitute dark rye or whole wheat)
* 35g whole wheat flour
* 780g filtered water @ 90’F
* 22g sea salt
* 4g bakers yeast
* sesame and poppy seeds for topping

Full method with more pics here: Spent Grain + Whole Wheat Standard Loaf

 

[applescrap]

First time making focaccia. Smells amazing! Home grown garlic and rosemary. Local flour from our mill and local fresh pressed olive oil.

I dunno if I can wait for it to cool!

Cheers
JayView attachment 743979

Wow! Love the fresh herbage too. Fresh pressed oil sounds awesome.

Love the work you do Tandem Tails. The rise is awesome. Thanks for the recipe. Want to give it a try. How much pressure and how much kneading in your stretch and fold intervals, if you dont mind sharing.

 

[applescrap]

Kids are back in school, and bread bucket is back. Back to same old, make pizza, make buns, make loaves, use left overs. Normal might be three pizzas and some buns. Lots of times aged dough, I use gloves and really tasty olive oil to shape. Plenty of oil. Forgot to slash this one. Oh, yum, made a large pizza shape, little more square, thin cuz had little dough. On one half did rows of salami, pepperoni, and cheddar. Flipped the other half parchment over and voila, tossed on steel, and these little sandwiches. Baked on the parchment so no mess, oil on parchment so wouldn't stick. Reminder to bake in sheet pan for spills. Made some cinnamon bread with ceylon cinnamon.

 

[Jaybird]

Wow! Love the fresh herbage too. Fresh pressed oil sounds awesome.

Love the work you do Tandem Tails. The rise is awesome. Thanks for the recipe. Want to give it a try. How much pressure and how much kneading in your stretch and fold intervals, if you dont mind sharing.

I just did it like the recipe called for. 30 min, simple stretches and folds. This was SOOOOOOO easy!

Cheers
Jay

 

[Golddiggie]

Made another loaf of my cinnamon/breakfast toast bread today.

 

[Staestc]

... In order to have some bread, I just whipped up a couple loaves with standard baker's yeast and a little spent grain and whole wheat flours.

Just gorgeous as usual. Gotta love that crumb shot!