Homemade Bread - Page 12

pilot · 02-14-2011, 07:21 PM

But I don't have any sourdough.

AngryScot · 02-14-2011, 07:26 PM

Quote:

Originally Posted by pilot

Today's bread. I didn't get the perspective right, it really is a regular loaf. I used milk instead of water on this and an egg wash right before baking.

what does the milk do when replacing the water? what is the texture and taste difference, I am such a bread n00b. I eat the stuff all the time but don't know a thing about it!

pilot · 02-14-2011, 07:32 PM

Quote:

Originally Posted by AngryScot

what does the milk do when replacing the water? what is the texture and taste difference, I am such a bread n00b. I eat the stuff all the time but don't know a thing about it!

It adds a little fat like adding butter would.

Makes for a tasty white bread.

AngryScot · 02-14-2011, 07:35 PM

Quote:

Originally Posted by pilot

It adds a little fat like adding butter would.

Makes for a tasty white bread.

well shit god damn I better mix up another batch!

pilot · 02-15-2011, 05:53 AM

This was the normal method, not the lazy method. Mix and knead, let rise, punch down, roll out and roll up and plop into a loaf pan. Let rise again, egg wash, pop in oven at 375 for about 40 minutes.

Uncle Pollo · 02-15-2011, 05:57 AM

Quote:

Originally Posted by pilot

It adds a little fat like adding butter would.

Makes for a tasty white bread.

Small butter rolls ... my mom made me go to church JUST so happened that the bakery was next door ... "oh, bring me a kilo of butter rolls"

Dismount · 02-15-2011, 05:58 AM

Quote:

Originally Posted by pilot

But I don't have any sourdough.

Sure you do.

http://www.io.com/~sjohn/sour.htm

pilot · 02-16-2011, 03:46 PM

Hmmm, I may have to try that.

Bokrijder · 02-16-2011, 05:06 PM

Quote:

Originally Posted by Dismount

Sure you do.

http://www.io.com/~sjohn/sour.htm

Very true, there are lots of recipes for developing your own culture. However a lot of dickery can be involved in getting a good pure culture. Taste and odor of the culture tells the story, if you don't know what you should be tasting or smelling, it can be tough.
King Arthur will send a small bottle of commercial culture for $6.00 or so

Bokrijder

AngryScot · 02-16-2011, 07:20 PM

new loaf today with bread floor as that is all I had, part water part milk. The bread was ok, dense and cooked very quickly. I need to get some bread pans and try some other baking methods than the closed pot one.

pilot · 02-16-2011, 07:49 PM

Have you tried the normal method yet, Garry?

AngryScot · 02-16-2011, 08:16 PM

Quote:

Originally Posted by pilot

Have you tried the normal method yet, Garry?

I have only done this closed lid pot thing.

levain · 02-17-2011, 03:18 AM

Quote:

Originally Posted by AngryScot

new loaf today with bread floor as that is all I had, part water part milk. The bread was ok, dense and cooked very quickly. I need to get some bread pans and try some other baking methods than the closed pot one.

Bread with milk will always be dense and bake faster. Sugars in the milk caramelize.

If you want to move beyond the pot, buy a pizza stone. Thicker the better. I've heard of home bakers cutting thick slabs of granite or slate to fit in their ovens for more surface area. Your back to getting steam in the oven which the pot seems to address though.

If any of you is really serious there is a group most Artisan bakers belong to called the Bread Bakers Guild of America. It's a great group of people and anyone is allowed to join as well as SHB (Serious Home Bakers). You get a newsletter, lots of info (online) and access to a yahoo groups page. Here's a link
http://bbga.org/
http://finance.groups.yahoo.com/group/breadbakersguild/

I'm happy to send out chunks of sd starter (levain) if anyone wants it. get me a PM. I've never sent it through the mail, so we'd need to work out something. Overnight would be best, but priority would probably be fine.

Ceri JC · 02-17-2011, 05:34 AM

I have a breadmaker. Setting it on the delay timer so it is ready half hour before my alarm goes off is great. Nothing like waking up to the smell of fresh bread in the house. I'm no good with the rather specific proportions bread seems to require to come out tasty and rise properly. I just use the "premixed" bags from supermarkets that you add water to. Despite this, I do deviate occasionally from the basic ingredients; olive oil, olives, sundried tomatoes, etc.

Doesn't tend to last as long as store-bought bread, before going stale, but as the bread is so tasty, it seldom lasts long enough that this is a problem.

huzar · 02-19-2011, 01:08 AM

The third time's the charm... rose nicely, and tastes delicious

02-14-2011, 07:21 PM	#166
pilot Slacker Joined: Dec 2002 Location: Kansas City Oddometer: 29,466	But I don't have any sourdough. __________________ The finishers medal is satisfyingly heavy... Neduro on Dakar The other 10% are sociopaths , serial killers and KLR riders. You wont get much sympathy from them. -Furious D

02-15-2011, 05:53 AM	#170
pilot Slacker Joined: Dec 2002 Location: Kansas City Oddometer: 29,466	This was the normal method, not the lazy method. Mix and knead, let rise, punch down, roll out and roll up and plop into a loaf pan. Let rise again, egg wash, pop in oven at 375 for about 40 minutes. __________________ The finishers medal is satisfyingly heavy... Neduro on Dakar The other 10% are sociopaths , serial killers and KLR riders. You wont get much sympathy from them. -Furious D

02-16-2011, 03:46 PM	#173
pilot Slacker Joined: Dec 2002 Location: Kansas City Oddometer: 29,466	Hmmm, I may have to try that. __________________ The finishers medal is satisfyingly heavy... Neduro on Dakar The other 10% are sociopaths , serial killers and KLR riders. You wont get much sympathy from them. -Furious D

02-16-2011, 07:20 PM	#175
AngryScot WeeBeastie Joined: Aug 2006 Location: ☼ Ca ☼ Oddometer: 18,213	new loaf today with bread floor as that is all I had, part water part milk. The bread was ok, dense and cooked very quickly. I need to get some bread pans and try some other baking methods than the closed pot one. __________________ ⊕R1200GS⊕ ⊕Zuma 125⊕ Save $5 on Smugmug "so9RUAXlMm0bE"

02-16-2011, 07:49 PM	#176
pilot Slacker Joined: Dec 2002 Location: Kansas City Oddometer: 29,466	Have you tried the normal method yet, Garry? __________________ The finishers medal is satisfyingly heavy... Neduro on Dakar The other 10% are sociopaths , serial killers and KLR riders. You wont get much sympathy from them. -Furious D

02-17-2011, 05:34 AM	#179
Ceri JC UK GSer Joined: Sep 2009 Location: All over, usually Wales or England Oddometer: 2,347	I have a breadmaker. Setting it on the delay timer so it is ready half hour before my alarm goes off is great. Nothing like waking up to the smell of fresh bread in the house. I'm no good with the rather specific proportions bread seems to require to come out tasty and rise properly. I just use the "premixed" bags from supermarkets that you add water to. Despite this, I do deviate occasionally from the basic ingredients; olive oil, olives, sundried tomatoes, etc. Doesn't tend to last as long as store-bought bread, before going stale, but as the bread is so tasty, it seldom lasts long enough that this is a problem. __________________ I like my bike because I can overtake 4x4s down farm tracks with a week's worth of shopping on the back.

02-19-2011, 01:08 AM	#180
huzar Pastor of Muppets Joined: Aug 2009 Location: Bellevue, WA Oddometer: 1,460	The third time's the charm... rose nicely, and tastes delicious __________________ Marcin 2009 Suzuki DL650A \| 2008 Husqvarna TE610 Chasing Hewby around Peru \| An airhead chasing a blonde through through Tasmania

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