Homemade Bread Thread

[Hoppy2bmerry]

Sourdough spelt and milk sandwich loaf.

 

[TheCache]

Just getting into baking over the last few months. It's about as much fun as brewing (and faster results).

Made my first loaf of Anadama bread. Still working on getting my loaves to rise evenly from one end to the other, but it still tastes good.

 

[estricklin]

Tried my hand at Tartine, this loaf tastes amazing! My first 2 attempts were failures. I've made sourdough before but not quite in this way, so I didn't do a good job of ensuring my dough was nice and active. I look forward to many more loaves of this quality. I believe it is underbaked every so slightly, I'll adjust baking times next, or just use a thermometer.

 

[rhys333]

I'm attempting a no-knead bread this evening using leftover kefir whey in place of water. Any pointers from people who have used whey like this before?

I've done regular no-knead many times, so I have that process downpat. What I don't know is how the kefir whey affects the no-knead process (if at all). It seems reasonable to assume that yeast may not be needed, but I plan to include a 1/2 tsp of dried yeast anyway just to make sure.

Thanks in advance!

 

[Hoppy2bmerry]

I'm attempting a no-knead bread this evening using leftover kefir whey in place of water. Any pointers from people who have used whey like this before?

I've done regular no-knead many times, so I have that process downpat. What I don't know is how the kefir whey affects the no-knead process (if at all). It seems reasonable to assume that yeast may not be needed, but I plan to include a 1/2 tsp of dried yeast anyway just to make sure.

Thanks in advance!

Are you using conventional yeast or sourdough? Either way the bulk fermentation might take just a little longer, you can work around that by finding a warm spot to let it rise.

 

[rhys333]

Are you using conventional yeast or sourdough? Either way the bulk fermentation might take just a little longer, you can work around that by finding a warm spot to let it rise.

I'm using conventional dry yeast, but I understand that the kefir whey will result in a sourdough-like bread anyway due to its low pH. I'm planning to let it rest overnight and for at least 12 hours.

 

[Hoppy2bmerry]

I'm using conventional dry yeast, but I understand that the kefir whey will result in a sourdough-like bread anyway due to its low pH. I'm planning to let it rest overnight and for at least 12 hours.

Yes, the sour flavor should be apparent, it’s still “enriching” the dough, you may use a heavier amount of yeast to keep the timeline the same. I hope that helps. Eager to see how it turns out.

 

[rhys333]

Yes, the sour flavor should be apparent, it’s still “enriching” the dough, you may use a heavier amount of yeast to keep the timeline the same. I hope that helps. Eager to see how it turns out.

Thanks. I did as you suggest and doubled my usual amount of yeast. It's been a while and I went by feel on moisture content, so fingers crossed. I'll share results tomorrow.

 

[rhys333]

The kefir whey bread turned out well. No sourness, surprisingly, but delicious nonetheless. I enjoyed it with the flavorful kefir cream cheese that the whey was extracted from. Good eats.

 

[Hoppy2bmerry]

Rise from the fridge.

Coconut milk enriched sourdough with fig, walnuts and goat cheese inclusions.

 

[ba-brewer]

Todays sourdough loaf with a beer belly.

It was spreading instead of rising for the final proof so I went easy on the top slashes and it blew out the bottom seam. I normally add a little sugar and olive oil but this was just flour, water, salt and the starter.

 

[TandemTails]

I switched things up the other day and tried a new bagel recipe I pieced together. I wanted to make sourdough bagels but didn't want to mess with an overnight proof.

These did start with an overnight levain, but that's so low effort that I don't really consider it part of the process.

Here's a full write-up with more pics, recipe and method: Sourdough Bagels (Test 1)

Nice rise

Crumb

And a breakfast sandwich with the bagel

 

[Eltes]

This weekend I made a side-by-side comparison of three loaves made using different wheat flours. Didn't expect any huge differences and didn't find any though one of them stood out with a faint but distinct bitter flavor which I did not care for.

 

[Kent88]

Made this a while ago, forgot to share

Wheat bread with an enriched dough

 

[bracconiere]

Made this a while ago, forgot to share

Wheat bread with an enriched dough

that's so 'white bread'! lol

 

[Kent88]

It isn't 100% wheat flour. 3.5c bread flour, 0.5c wheat flour

 

[bracconiere]

3.5c bread flour, 0.5c wheat flour

oh, so it's like brewing with both 6-row, and 2-row barley?

 

[Hoppy2bmerry]

Sourdough marbled rye, well that was the plan anyway. First one- next attempt should be better. It tastes good.

 

[NSMikeD]

My son moved in with me so I made my super easy every day whole wheat bread on Sunday. It's gone already. That made me happy. I did get in two slices for myself.

I like making the sour dough as well as kaiser rolls, my favorite breakfast is the classic BEC - bacon egg and cheese, but they are productions, so this is a very easy bread to make and nearly a no knead so no flouring the counter as everything is in one bowl and a loaf pan for an easy cleanup. While this is a very basic recipe, I took the 80% ratio from Pro Home Cooks on Youtube which makes it very easy for me to remember and make off the top of my head. I think this blows away supermarket enough to sneak it in the artisanal category but nearly as easy as using a bread machine.

Keep the Counter Clean Whole Wheat
350g KA Bread Flour
150g KA Whole Wheat Flour
1tbl salt
400g tap water about 90°
2 tsp Fleishmans Active Dry Yeast
pinch of sugar

combine dry ingredients in large stainless steel bowl
Combine yeast water a pinch of sugar about 10 minutes , add to dry
fold serval times with spatula, cover (my bowls have silicone lids) and rest 15 minutes
Using the spatula, lift, hod to stretch and then fold dough, alternate by scoop and fold. About 10 times, and cover. Rest an hour to rise
Spray oil and flour bread loaf pan, transfer dough to pan and cover 30 minutes
Pre-heat oven to 400°
with a knife/lamme 1/4 slice along the middle lengthwise. spray some water into the oven (better yet place a sheet pan with water on the lower rack and bake 30 minutes, then check every 10 if not done.

cool on a rack and serve.

 

[Henbrew]

Japanese milk bread dinner rolls. So good that even my six year old niece and four year old nephew will eat them.

 

[TandemTails]

I've been playing around with using high protein flour (14.3%) in my bread. The loaves I made using 100% high protein flour were pretty sticky and didn't get great oven spring (most likely it was over fermented/proofed due to the yeast going wild).

This last batch is pretty much on par with my other bakes which use bread flour. I added some all purpose, dark rye and spent grain flour to help counter the high protein content.

The spent grain is from an imperial stout I brewed a while ago. It gives it a darker color and a whole lot of wheaty flavor that's hard to describe.

Full recipe, method and more pics here: High Protein Flour Sourdough

 

[beermanpete]

I made a loaf of sandwich bread.

 

[bracconiere]

ephew will

i'm not exactly sure why read that as evil...?

 

[NSMikeD]

I made a loaf of sandwich bread.

View attachment 813141

either you have amazing knife skills or you have a bread slicer

 

[beermanpete]

either you have amazing knife skills or you have a bread slicer

Yes, I have a bread slicer. Even with a really good knife I could not get such uniform slices freehand.

 

[NSMikeD]

My son moved in with me so I made my super easy every day whole wheat bread on Sunday. It's gone already. That made me happy. I did get in two slices for myself.

I like making the sour dough as well as kaiser rolls, my favorite breakfast is the classic BEC - bacon egg and cheese, but they are productions, so this is a very easy bread to make and nearly a no knead so no flouring the counter as everything is in one bowl and a loaf pan for an easy cleanup. While this is a very basic recipe, I took the 80% ratio from Pro Home Cooks on Youtube which makes it very easy for me to remember and make off the top of my head. I think this blows away supermarket enough to sneak it in the artisanal category but nearly as easy as using a bread machine.

Keep the Counter Clean Whole Wheat
350g KA Bread Flour
150g KA Whole Wheat Flour
1tbl salt
400g tap water about 90°
2 tsp Fleishmans Active Dry Yeast
pinch of sugar

combine dry ingredients in large stainless steel bowl
Combine yeast water a pinch of sugar about 10 minutes , add to dry
fold serval times with spatula, cover (my bowls have silicone lids) and rest 15 minutes
Using the spatula, lift, hod to stretch and then fold dough, alternate by scoop and fold. About 10 times, and cover. Rest an hour to rise
Spray oil and flour bread loaf pan, transfer dough to pan and cover 30 minutes
Pre-heat oven to 400°
with a knife/lamme 1/4 slice along the middle lengthwise. spray some water into the oven (better yet place a sheet pan with water on the lower rack and bake 30 minutes, then check every 10 if not done.

cool on a rack and serve.

 

[Hoppy2bmerry]

I baked 2 loaves of spent grain bread. Conventional yeast because I didn’t want to wait and didn’t have room in the fridge for a cold retard.

 

[Kent88]

 

[hopfenstopfen]

Holy crap! Thats just beautiful. Nice job

 

[Kent88]

Holy crap! Thats just beautiful. Nice job

It was a team effort. I found the recipe and made the dough and my spouse took care of the rest.

It tastes like a stellar cinnamon roll.