Looks great! I make it pretty often in the oven @ 500; I didn't know you could do it in a skillet.
Are those green bits serranos or green onions?
I usually put garlic and cilantro in my naan.
Homemade Bread Thread
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Looks great! I make it pretty often in the oven @ 500; I didn't know you could do it in a skillet.
Are those green bits serranos or green onions?
I usually put garlic and cilantro in my naan.
I made my first sourdough loaf. I am not going to post pictures because it's just not that pretty - it tastes good though!
I made it using our homesprouted/dehydrated/ground red winter wheat. It worked pretty well. More experimentation is needed and maybe pictures in the future.
I made it using our homesprouted/dehydrated/ground red winter wheat. It worked pretty well. More experimentation is needed and maybe pictures in the future.
Green onion and mustard seeds, medium hot, dry cast iron till
It puffed up, flip and let it go for a couple more minutes.
Oh, trust me, I'm not - but I'd like to get a little better-looking result before I take pictures! 
Don't Indian cooks cook roti in a skillet? Different kind of bread, but still skillet made. There are a few other skillet cooked Indian Breads. Check out seriouseats.com skillet pizza. I am not affiliated with that site, but Kenji rocks. I try to reduce oven cooking in summers (deep south) and quick skillet items are always good ideas.
I always form sourdough into rounds and bake in a covered deep cast iron skillet @450. I spray some water on the dough before baking to form an awesome crust. A layer of oatmeal on the bottom of the pan stops any sticking/burnt bread. Bake covered for 25 minutes or so. Then uncover and bake for a few more minutes. The cast iron helps achieve even baking temps.
This reminds me I probably should feed the starter.
This reminds me I probably should feed the starter.
After reading & watching videos on Indian flat breads, I'm left with the thought that it's a lot like Native American fry bread so far as the dough is concerned? Wouldn't the basic dough be the same, with only the process of cooking it being different?
BGBC
Well-Known Member
I'm pretty sure you've shared it before, but could you share (or point me to) your recipe?
I don't think I ever put up a Naan recipe, I use this as a base most of the time
http://www.foodieshope.org/2007/03/perfect-garlic-naan-with-gola-kurma.html
This time I just went with it,
200 or so grams starter, several spoons of my homemade yogurt, a glug of olive oil, an egg, 3and a half cups of a mix white whole wheat and bread flour, a couple tbs of salt and then enough wort to get the texture I wanted.
Not exactly bread 101 but that's how I cook
BGBC
Well-Known Member
Spring garlic naan. Not bad for a first attempt. View attachment ImageUploadedByHome Brew1432509753.410491.jpg
SeraW
she/her
Okay, this thread was a major eye opener. I came into it doing basic "modern housewife" recipes - lots of active dry yeast, beat it to death, rise it hot and fast. Decent compared to store bought but not a lot of flavor.
Then I came to read this whole thread and several of the links including Fresh Loaf and I am now in the practice phase. This is the crumb of my first sourdough, free formed and using my own starter. Not a looker overall, but that texture and flavor is amazing, and my wife went from an "eh it's just bread" eater to "when are you baking again, we're almost out?"
The other thing I love about sourdough is I can prep it around my crazy college and work schedules with overnight and retard rises and it often helps it that way.
Thank you to every poster here, you've created another obsession.
View attachment 1432559256108.jpg
Then I came to read this whole thread and several of the links including Fresh Loaf and I am now in the practice phase. This is the crumb of my first sourdough, free formed and using my own starter. Not a looker overall, but that texture and flavor is amazing, and my wife went from an "eh it's just bread" eater to "when are you baking again, we're almost out?"
The other thing I love about sourdough is I can prep it around my crazy college and work schedules with overnight and retard rises and it often helps it that way.
Thank you to every poster here, you've created another obsession.
View attachment 1432559256108.jpg
aryoung1980
Well-Known Member
Has anybody made a garlic loaf (where there are whole cloves of garlic baked inside the bread)? I've been meaning to do one as a sourdough. My internet search shows people roasting the whole head of garlic before adding it to the dough. I'm wondering if this is necessary. I feel like the loaves I've eaten did not roast the garlic prior to baking.
Roasting heads of garlic at like 350F for an hour caramelizes the garlic. Less bite, more flavor.
BGBC
Well-Known Member
I'm drying out some more sourdough starter to send to another member who reached out to me.
If anyone else is interested, feel free to shoot me a PM today and I'll pull some more out.
If anyone else is interested, feel free to shoot me a PM today and I'll pull some more out.
What you sent to me smells AWESOME! Hope to bake with it this weekend.
ericbw
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Just feed it flour and water, you may have to start small and step it up depending on how much you have and how fresh it is.
aryoung1980
Well-Known Member
I made a dozen bagels last night and fed my starter. I have the sourdough fermenting now and kneading a batch of soft pretzels too. Busiest baking session I've had in a long time.
over here, many people use wooden buckets to keep ryebread(finnish style) starters.
It just dries up and then when you want to make more you just add water and flour.
It just dries up and then when you want to make more you just add water and flour.
mb82
Well-Known Member
Sub. I have been playing around with no knead bread baking the last few weeks.
Finished my wood fire oven a week ago. Here is my 2nd attempt at making bread after I made some pizza.
Jealous!
Loose the foil and pans and use parchment paper and a peel, I might have to pay you a visit
Here is a view of the outside of the oven.
Nice! You build it yourself?
Cheesy_Goodness
Well-Known Member
One MONTH!?
I'll just leave this here...
I'll just leave this here...
lol!!!
Here's my first experiment in bread making. It is a sourdough suing wild yeast I harvested here in Puerto Rico about five months ago. It brews a very good ale. Never made bread before but I figured, what the heck:
Curious if this process would work with ale yeast for brewing? I will be leaving Puerto Rico shortly and I have a pretty extensive yeast vault in the fridge. Don't want to throw them out but I fear TSA would ask more than a few questions if I tried to get 20 test tubes of milky white "fluid" through security!
with ale yeast, i would guess you would get problems that you would change the strain too much.
Why not mail it to yourself in a cooled box?
Why not mail it to yourself in a cooled box?
Hahaha!!! TSA probably wouldn't pick up on it but HSI probably would take notice if they found it!
aryoung1980
Well-Known Member
I knocked out another dozen Asiago bagels today. Forgot to take a pic but they are delicious. This time I added small cubes of cheese into the dough instead of melting it on top.
I finally went and bought an extra head of garlic to finally try turning my sourdough loaf into a garlic loaf. The plan is to feed my starter tomorrow and bake this weekend.
I finally went and bought an extra head of garlic to finally try turning my sourdough loaf into a garlic loaf. The plan is to feed my starter tomorrow and bake this weekend.
aryoung1980
Well-Known Member
Roasted garlic sourdough fresh out of the oven.
View attachment ImageUploadedByHome Brew1436745435.051406.jpg
View attachment ImageUploadedByHome Brew1436745435.051406.jpg
