Homemade Bread - Page 2

HighAlpineDrifter · 11-30-2009, 01:41 PM

Quote:

Originally Posted by advtek

WHERE can I find some bread-machine recipes that won't result in such a heavy, dense loaf? I LOVE homemade bread but even if I just use the machine to make the dough, it still comes out really heavy.

I want to lighten up my loaves...

Someone start a thread on this. About to take the plunge on a bread machine.

Doc.Snyder · 11-30-2009, 02:18 PM

1 kg flour, type 550
625 ml slightly warm water
30 g honey or sugar
30 g fresh yeast or 3 pcs dry yeast (à 21g)
30 g salt

Use half of the water to solve the yeast and honey / sugar.
Mix flour and salt and make a hole/dip in the middle. pour the yeast/honey/sugar mixture into it. Solwly work the dry ingredients into it.
Now add the 2nd half of the water and work it until you have a 'wet' dough.
Roll, work, fold, press for 5 minutes until you have a smooth dough. If the dough sticks to your hands, put some flour on your hands and rub them together.
Also put some flour onto the dough and form a loaf. Put it onto a baking tray and make some scratches with your knife. This helps the dough to rise quicker. Wait until the volume has doubled (40min. - 1.5h) and preheat the oven. Let the dough rise at a warm place w. no draught.
When the dough is ready, work the dough for 1 minute to get the air out.

Form a loaf again, and let it rise a 2nd time until it is twice the size again (make sure it is not standing in draught)

Put the bread into the oven and bake it, until it sounds hollow, when you knock on its bottom.

sailah · 11-30-2009, 02:41 PM

My bread machine recipe is

2 1/4c white flour
1 c whole wheat
3/4c oats
2 tbs butter
3-4 tbs molasses
2 tsp salt
1.5 c milk

1.5 tsp yeast.

I have a panasonic machine that I love and this makes the best loaf I have come up with.

a1fa · 11-30-2009, 02:55 PM

Quote:

Originally Posted by advtek

WHERE can I find some bread-machine recipes that won't result in such a heavy, dense loaf? I LOVE homemade bread but even if I just use the machine to make the dough, it still comes out really heavy.

I want to lighten up my loaves...

More yeast, more time to raise...

sailah · 11-30-2009, 02:59 PM

also make sure you aren't using too much liquid. I routinely adjust the flour after the first couple mixes to make sure it isn't too heavy.

2ndSPACE · 11-30-2009, 03:48 PM

Something I started to do last year.

Italian sourdough - No "yeast" added. total rise time 9 hours

Cinnabon ain't got nuttin

soft pretzels for fun with my daughter

2ndSPACE · 11-30-2009, 04:00 PM

Quote:

Originally Posted by sailah

also make sure you aren't using too much liquid. I routinely adjust the flour after the first couple mixes to make sure it isn't too heavy.

Most breads I have tried are well over 50% hydration. Some as high as 75%.

UnderNewOwnership · 11-30-2009, 04:09 PM

Quote:

Originally Posted by HighAlpineDrifter

Someone start a thread on this. About to take the plunge on a bread machine.

Go for one with two kneaders, and as many metal parts as possible. I've got a cheapo one which has worn its plastic gears and has become rather useless (I'll probably go and get it repaired, eventually).

Denis · 12-01-2009, 05:24 PM

I'm giving this a try http://www.nytimes.com/2006/11/08/dining/081mrex.html

Denis

Eyes Shut · 12-01-2009, 05:48 PM

Quote:

Originally Posted by Denis

I'm giving this a try http://www.nytimes.com/2006/11/08/dining/081mrex.html

Denis

This is an excellent recipe. Makes a lovely loaf that has a chewy crust and looks like an "artisan" loaf. When I make it, I use about half the amount of salt and it still works out fine.

Denis · 12-01-2009, 05:59 PM

I'm making it with some whole wheat and oat bran, hope it works. It's been rising now for about 5 hours.

Denis

a1fa · 12-02-2009, 06:56 AM

Quote:

Originally Posted by Denis

I'm giving this a try http://www.nytimes.com/2006/11/08/dining/081mrex.html

Denis

This is the same one I used for my bread.

Denis · 12-02-2009, 07:33 AM

The dough after 18 hours and just before going into the oven.

in the oven

Denis

Denis · 12-02-2009, 08:21 AM

Finished

Denis

Bonsai Elephant · 12-02-2009, 08:26 AM

Looks tasty, all of it!

The Girl and I started baking our own Challah bread every Friday around the same time Charla started the PUAC thread.

It took us a few weeks of trial and error, but then she took over and we now have perfect Challah every week!

I'll post pictures after next Friday, and if anyone is interested I'll post the recipe from home any time.

11-30-2009, 02:18 PM	#17
Doc.Snyder Beastly Adventurer Joined: Sep 2008 Location: Grapevine, TX / Grosserlach, GER Oddometer: 2,011	1 kg flour, type 550 625 ml slightly warm water 30 g honey or sugar 30 g fresh yeast or 3 pcs dry yeast (à 21g) 30 g salt Use half of the water to solve the yeast and honey / sugar. Mix flour and salt and make a hole/dip in the middle. pour the yeast/honey/sugar mixture into it. Solwly work the dry ingredients into it. Now add the 2nd half of the water and work it until you have a 'wet' dough. Roll, work, fold, press for 5 minutes until you have a smooth dough. If the dough sticks to your hands, put some flour on your hands and rub them together. Also put some flour onto the dough and form a loaf. Put it onto a baking tray and make some scratches with your knife. This helps the dough to rise quicker. Wait until the volume has doubled (40min. - 1.5h) and preheat the oven. Let the dough rise at a warm place w. no draught. When the dough is ready, work the dough for 1 minute to get the air out. Form a loaf again, and let it rise a 2nd time until it is twice the size again (make sure it is not standing in draught) Put the bread into the oven and bake it, until it sounds hollow, when you knock on its bottom. __________________ Never stop exploring

11-30-2009, 03:48 PM	#21
2ndSPACE Beastly Adventurer Joined: Mar 2004 Location: Berryville, VA Oddometer: 1,390	Something I started to do last year. Italian sourdough - No "yeast" added. total rise time 9 hours Cinnabon ain't got nuttin soft pretzels for fun with my daughter 2ndSPACE screwed with this post 11-30-2009 at 03:55 PM

12-01-2009, 05:24 PM	#24
Denis Studly Adventurer Joined: Mar 2004 Location: San Diego Oddometer: 539	I'm giving this a try http://www.nytimes.com/2006/11/08/dining/081mrex.html Denis __________________ Enjoy every sandwich!

12-01-2009, 05:59 PM	#26
Denis Studly Adventurer Joined: Mar 2004 Location: San Diego Oddometer: 539	I'm making it with some whole wheat and oat bran, hope it works. It's been rising now for about 5 hours. Denis __________________ Enjoy every sandwich!

12-02-2009, 07:33 AM	#28
Denis Studly Adventurer Joined: Mar 2004 Location: San Diego Oddometer: 539	The dough after 18 hours and just before going into the oven. in the oven Denis __________________ Enjoy every sandwich! Denis screwed with this post 12-02-2009 at 07:42 AM

11-30-2009, 02:41 PM	#18
sailah Lampin' it Joined: Aug 2005 Location: Turning expensive metal into scrap Oddometer: 4,149	My bread machine recipe is 2 1/4c white flour 1 c whole wheat 3/4c oats 2 tbs butter 3-4 tbs molasses 2 tsp salt 1.5 c milk 1.5 tsp yeast. I have a panasonic machine that I love and this makes the best loaf I have come up with.

11-30-2009, 02:59 PM	#20
sailah Lampin' it Joined: Aug 2005 Location: Turning expensive metal into scrap Oddometer: 4,149	also make sure you aren't using too much liquid. I routinely adjust the flour after the first couple mixes to make sure it isn't too heavy.

12-02-2009, 08:21 AM	#29
Denis Studly Adventurer Joined: Mar 2004 Location: San Diego Oddometer: 539	Finished Denis __________________ Enjoy every sandwich!

12-02-2009, 08:26 AM	#30
Bonsai Elephant Barrus Vegrandis Joined: Jun 2007 Location: The Hills Oddometer: 17,719	Looks tasty, all of it! The Girl and I started baking our own Challah bread every Friday around the same time Charla started the PUAC thread. It took us a few weeks of trial and error, but then she took over and we now have perfect Challah every week! I'll post pictures after next Friday, and if anyone is interested I'll post the recipe from home any time. __________________ Veni, vidi, velcri.

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