Homemade Bread Thread

[Kent88]

Just a minor tweak Kent, but technically adding in the yeast with flour and water is a fermentolyse, not an autolyse. The autolyse would just be water and your flours.

Still calling it an autolyse, because fermentolyse takes too long and would make me sound like one of those dudes with a word-of-the-day calendar.

 

[user 246304]

Still calling it an autolyse, because fermentolyse takes too long and would make me sound like one of those dudes with a word-of-the-day calendar.

Yeah, but dude, you'll be so cool at parties! You can even be as pompous as me in correcting some poor unfortunate.

 

[Kent88]

You know what, I resisted using this meme, but you seem like you won't mind

 

[bkboiler]

Not that I have much to contribute here ...just a fun, kinda related story.
I used to bake a lot of bread from a book called The Italian Baker...
One time made a "saltless Tuscan bread", that was apparently historical referring to the notoriously frugal Tuscans who wanted to stick it to the government and their salt tax.
Worst bread I ever had.
Not a great story, but it is what it is, whoever said history is fun

 

[Kent88]

Did you find $5 after that?

 

[bkboiler]

Did you find $5 after that?

Unfortunately no. But it was about that time that I realized the bread wasn't bread at all. It was the Loch Ness Monster!

 

[user 246304]

Unfortunately no. But it was about that time that I realized the bread wasn't bread at all. It was the Loch Ness Monster!

I give you, the Napoleon. Not the pastry, just Napoleon.

 

[z-bob]

I'm trying to make kolaches again, with an oven that actually works. As an experiment, I started with this recipe minus the vanilla: https://www.kingarthurbaking.com/recipes/yeast-raised-doughnuts-recipe and because I want them more substantial than donuts I'm using bread flour instead of AP.

And since a little knowledge is a dangerous thing, I held back the salt and the sugar until I started to see the dough rise about 40% to 50%. As I sprinkled the sugar on top I thought, "this looks like way too much sugar". Before I added the salt and sugar the dough was soft but not sticky and it had some structure to it. As soon as I tried kneading it in, the dough fell apart into a gluey mess. I suspect osmotic pressure from the sugar pulled the moisture out of the flour and gluten. I scraped it all back into the proofing bucket and will check on it again in an hour. The moisture should equalize and it might be fine. I think I'm going to have to knead in a little extra flour.

Instead of rolling out the dough and cutting it, I will pinch off ping-ping ball sized pieces and roll them into balls and place on a parchment-covered baking sheet. After they rise i will punch the centers down and add filling, then bake immediately. That's all assuming the dough recovers from its current state and can be handled.

 

[z-bob]

The dough did come together after I let it rest for a while and then kneaded it again, and it rose very nicely. It was soft and a bit sticky, so a pain to work with. I decided to just make dinner rolls with it. They look and smell wonderful, but don't taste like much because there's not enough salt. (even as donuts I don't think there's enough salt here) I'll blame that on the recipe, and everything was on me. I should have mixed all the dry ingredients like it said.

If i try it again I will use 3/4 tsp or a whole tsp of salt (I should see how close to 2% that is), and 2 or 3 Tbsp of sugar instead of 1/4 C.

 

[Hoppy2bmerry]

This loaf bad.
This loaf good. (Well, better)

Working scales mater.

 

[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.