The Home Made Bread Thread

Just add it in at mixing time. For the cloves, if you want to keep them whole spread out the dough gently on a flat surface with some flour so it doesn't stick. Spread the cloves out on the surface evenly, then do your fold. If you do that two times it should be pretty evenly distributed.
Keep in mind things like raw grains will soak up a ton of water. If you just mix them in dry, you'll come back 30 min later and have REALLY dry dough, plus they won't soften. You'll just end up with hard bits. Take some of the water from the final dough the night before and mix the grains with the water to soak overnight. We do equal parts by weight. Then mix into dough the next day.

nice thanks, was thinking that last night as I hovered over this with a bunch of seeds and herbs last night.

Sliced a few bits off the first loaf and it made a great quick meal.

Today's effort.



I'll cut it open in a little while, it needs to cool.

Looks great! What did you do different this time around, because it seems like you got it to hold a proper shape better?

very nice pilot!
lets see that bubble structure (guess I will wait), so far 9 out of 10 for appearance.

I folded it a couple times. I'll go cut it now.

Those folds made a difference I see!


definitely NOT a cow patty

Thanks.
It eats pretty good, too.

Very nice!

How long after folding did you put it in the oven?

About an hour. I mixed it up last night about nine. Folded it around ten this morning. Took it out of the bowl around 11:00 and put it on the towel and threw it in the oven at 12:30.

SAF Red, is available from kingarthurflour.com A pound of Red costs less than a half dozen of the super market packets.

King Arthur also offers tools, ingredients and cultures, but overlook and pass by all of the fluff offered for the happy homemakers.

M J Stone

I've been using the stuff I get at Sam's. Comes in a one pound package. Two packages for about $4. I'll keep using it till it quits working. I just looked at it, its Fleishman's.

Jim!

1. Thanks for the great input into the thread!



2. Any experience with Challah bread?

The Girl makes it every Friday, it tastes great, looks good, but has a very cakey texture, not the soft almost 'stringy' form that good professional Challah has.

Any ideas or help will be gratefully applied and photographed!

Quick question....what flour are you using? If it's AP try using "bread flour".

Didn't you already know I was a house bitch? That's how I have so much time to sit here on ADV all the time.

I just showed my girlfriend the loadf and she said if I start making bread like that I could sit back, relax and be a house husband

Does she know that's the forth one I've baked?

It really is easy. Just mix the flour, water, yeast, a little salt and let it sit overnight. Do you have a cast iron lidded pot? I think mine is five quarts. I also use a pizza stone in the oven when I bake bread. Crank the oven up to 500 or so. Let it heat up for 45 minutes to an hour. It is far easier than it looks, so be sure to do it when she's not home.

This is getting to be fun.
Mini loaf for dinner side dish with this evenings pasta.

Hey! I'm a house bitch, too. I want to make bread.