Homemade Bread Thread
- Thread starter deadfall
- Start date
Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
Made some thick crust pizzas last night. Followed the over night standard pizza dough recipe from the Flour, Water, Salt & Yeast book. Turned out really good!
Now I need to up my game to the loaves I see you all post here.
Some great looking bread folks. Where are the recipes?
Took @inkleg’s flour bill and whipped this together last night and baked them this morning.
400g of AP Flour
400g of Bread Flour
200g of Wheat Flour
- Joined
- Mar 18, 2012
- Messages
- 2,418
- Reaction score
- 3,058
Those look yummy! I’ve been trying different flour ratios and that has been my favorite so far.
Oh and don’t forget the 19g of salt.........like I might have one time.
Those look yummy! I’ve been trying different flour ratios and that has been my favorite so far.
Oh and don’t forget the 19g of salt.........like I might have one time.
Haha so far I haven’t forgotten the salt but knowing my luck I will very soon. Haha
Yeah it was really good that I made more dough last night and will bake two more loaves today to share with friends we’re are visiting later tonight.
Ok two more loaves out of the oven.
applescrap
Be the ball!
5 minute artesian here mostly. Just water flour salt and yeast.
- Joined
- Mar 18, 2012
- Messages
- 2,418
- Reaction score
- 3,058
Half Pint and I are reenacting the scene from Aliens with today’s bread.
It had been a couple months since I made bread so I took my sour dough starter out of the fridge and brought it back to life. I cooked it on a pizza steel after making pizza. I forgot to turn down the heat after a 10min steam so it got a bit darker than normal.
I found this on the fridge one day, I think someone thought that loaf reached artisan status
.
Thanks all for the recipes, winter baking is my favorite time to bake bread.
TandemTails
Well-Known Member
This is only the 3rd time I've baked with this sourdough culture but it's doing really well. It started out as some dregs from some wild fermented cider which I built with flour and water over the course of a few weeks. I hadn't baked with it in a while and decided to pull it out of the fridge and was really happy with the results.
I have a full writeup with the recipe, method and more photos here: https://alegrebread.com/2019/10/17/spelt-flour-sourdough-2/
Levain:
I have a full writeup with the recipe, method and more photos here: https://alegrebread.com/2019/10/17/spelt-flour-sourdough-2/
Levain:
- 22g starter (last fed 12 hours prior)
- 108g filtered water @ 85-90'F
- 108g bread flour
- 800g bread flour
- 90g spelt flour
- 680g water @ 90-95'F
- 216g levain
- 22g sea salt
- Let levain ferment for about 8-10 hours
- autolyse flour, water, levain for ~30 minutes
- mix salt and perform 3 stretch and folds over the first 3 hours
- bulk ferment overnight
- 2-4 hour proof depending on ambient temp and sourdough culture
- Bake at 450'F in a dutch oven for 38 minutes covered and 15 minutes uncovered
ericbw
Well-Known Member
- Joined
- Dec 11, 2012
- Messages
- 3,592
- Reaction score
- 1,225
Growing it up from scratch? Or from another starter?
- Joined
- Mar 18, 2012
- Messages
- 2,418
- Reaction score
- 3,058
Two indicators that it’s bread day at my house. Bread fresh out of the oven and a cat enjoying the heat from the oven.
jrgtr42
Well-Known Member
How do you store your starter? How long do you find it's good for before it dies off?
jrgtr42
Well-Known Member
Plannng on making bread for Thanksgiving, and have a question.
I haven't had a chance to start building a home sourdough starter (just rebuilding dough from a bin a few times get that sour thing started for me...)
I was starting planning on my usual 5 minute artisan bread, but I found at the store a RedStar Platinum Instant Sourdough yeast.
Has anyone used this and with what results?
And more importantly, does anyone know if there is any trace of dairy used in the production of it?
My brother-in-law is extremely allergic to anything with even a trace of dairy, so I'd rather not poison him on the holiday.
I am contacting Redstar as well on this, but I figure I may get a quicker answer here.
I haven't had a chance to start building a home sourdough starter (just rebuilding dough from a bin a few times get that sour thing started for me...)
I was starting planning on my usual 5 minute artisan bread, but I found at the store a RedStar Platinum Instant Sourdough yeast.
Has anyone used this and with what results?
And more importantly, does anyone know if there is any trace of dairy used in the production of it?
My brother-in-law is extremely allergic to anything with even a trace of dairy, so I'd rather not poison him on the holiday.
I am contacting Redstar as well on this, but I figure I may get a quicker answer here.
Last edited:
If I am going to make bread often I just leave it on the kitchen counter and feed it everyday. If it going to be less often I feed it then just put it into the fridge. Not sure how long it takes to completely die off, but I have revived my starter after almost 9 months I think. The longer it sits in the fridge it just takes a few extra feed cycles to get strong enough to bake with.
If it has been less than a week I use the starter as is, but longer than that I take a little and build/feed it couple times to get it going strong. The starter will get a liquid covering on top of the slurry if left in the fridges for a while but that is OK just spoon out some of the slurry and feed it.
I only store about 100gm worth of starter in a glass jar. I take out/discard all but about 10gm of starter and feed it 50gm water and 50gm of flour. I keep feeding until it can more than double 8hours before using it to bake with. I only feed once a day if it lives on the counters. More frequent feeding is suppose to make a less sour bread.
First shot at Sourdough fruitcake using dried fruit instead of that nasty nuclear glow in the dark candied fruit stuff.
ericbw
Well-Known Member
- Joined
- Dec 11, 2012
- Messages
- 3,592
- Reaction score
- 1,225
I bought a pack of that but haven’t used it. Seems like cheating! (Joke)
Look carefully at the pack. It should say something about allergens like dairy.
GrowleyMonster
Well-Known Member
- Joined
- Sep 28, 2019
- Messages
- 382
- Reaction score
- 277
Looks like Mr. Bigglesworth.
jrgtr42
Well-Known Member
I hear that on the cheating - but I haven't had a chance to build a home strain.
For everyone's info, if it matters, I did contact RedStar, and they said that there is no dairy anywhere in the process.
Made these this morning to take over for Thanksgiving dinner.
applescrap
Be the ball!
Those rolls look great. Super soft.
TandemTails
Well-Known Member
Between getting our kitchen redone and being out of town for two weeks, i hadn't had much of a chance to bake. Now that the kitchen is done and i'm back at home, i needed to get something in the oven!
I went with a standard sourdough with some rye flour thrown in. Full recipe, writeup and more pics here: https://alegrebread.com/2019/12/05/rye-flour-sourdough/
I went with a standard sourdough with some rye flour thrown in. Full recipe, writeup and more pics here: https://alegrebread.com/2019/12/05/rye-flour-sourdough/
Just gorgeous!Between getting our kitchen redone and being out of town for two weeks, i hadn't had much of a chance to bake. Now that the kitchen is done and i'm back at home, i needed to get something in the oven!
I went with a standard sourdough with some rye flour thrown in. Full recipe, writeup and more pics here: https://alegrebread.com/2019/12/05/rye-flour-sourdough/
applescrap
Be the ball!
I have been making rolls and a loaf of bread. The rolls, I squirted evoo into ice cream scoop then scooped and put together on pan. Then a little extra squirt of California ranch evoo. They are like bicuits! So good.
applescrap
Be the ball!
What a deal? I dont know what I did, but I screqed up the water big time. I think I doubled it. Should have noticed, was rushing. Decided not to panic and added more yeast to the slurry. And salt and malt powder. Made a ton of rolls and still have the full bucket.
TandemTails
Well-Known Member
More bread! With a bunch of holiday parties around the corner I wanted to make a staple in New Mexico... green chile cheese bread. I have green chile and southwestern cheese both inside and on the top of this loaf.
Full recipe, method and photos here: https://alegrebread.com/2019/12/07/green-chile-cheese-bread/
Recipe
* 450g bread flour
* 50g whole wheat flour
* 390g water
* 11g sea salt
* 2g yeast
* 75g canned hatch green chile
* 85g southwestern sliced cheese, diced
* 35g green chile (for top)
* 2 slices cheese (for top)
Full recipe, method and photos here: https://alegrebread.com/2019/12/07/green-chile-cheese-bread/
Recipe
* 450g bread flour
* 50g whole wheat flour
* 390g water
* 11g sea salt
* 2g yeast
* 75g canned hatch green chile
* 85g southwestern sliced cheese, diced
* 35g green chile (for top)
* 2 slices cheese (for top)
That's just amazing and I so love green chilies! Did you use fresh, frozen, or canned chilies? And what is "southwestern cheese"?
TandemTails
Well-Known Member
I used canned hatch green chile in this one. I freeze my freshly roasted green chile each year in 8oz packets and didn't want to thaw a full one when i only needed less than 150g worth.
'Southwest cheese' was some blend of four different jack and cheddar cheeses. My wife had picked up a packet for something she didn't end up making so I decided to use it in this bread.
Thanks. And thanks for posting the recipe. I have got to give that a try!
This is a pumpkin ale monkey bread. I decided to add the icing glaze. The recipe is on craft beer.com
You need to send your pics to craftbeer.com because yours looks way better!
Awe thanks. The batter is really loose so I think their picture is donut holes a food artist put together. If anyone makes it, don’t bother dipping the dough “balls” in the butter. Dip your fingers in the butter to make the balls because the dough is loose and sticky.
It is very tasty, I would make it again... next year... when there’s more pumpkin beer to be tired of.
Last edited:
