Homemade Bread

Discussion in 'Shiny Things' started by a1fa, Nov 29, 2009.

  1. 2ndSPACE

    2ndSPACE Long timer

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    Something I started to do last year.

    Italian sourdough - No "yeast" added. total rise time 9 hours
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    Cinnabon ain't got nuttin
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    soft pretzels for fun with my daughter
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    #21
  2. 2ndSPACE

    2ndSPACE Long timer

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    Most breads I have tried are well over 50% hydration. Some as high as 75%.
    #22
  3. UnderNewOwnership

    UnderNewOwnership Thread Slayer

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    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).
    #23
  4. Denis

    Denis Been here awhile

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  5. Eyes Shut

    Eyes Shut See no evil

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    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.
    #25
  6. Denis

    Denis Been here awhile

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

    Denis
    #26
  7. a1fa

    a1fa Throttle Jockey™

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    #27
  8. Denis

    Denis Been here awhile

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

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    in the oven

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    Denis
    #28
  9. Denis

    Denis Been here awhile

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    Finished

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    Denis
    #29
  10. Bonsai Elephant

    Bonsai Elephant Banned

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    Looks tasty, all of it!

    :drif

    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!

    :D

    I'll post pictures after next Friday, and if anyone is interested I'll post the recipe from home any time.
    #30
  11. UnderNewOwnership

    UnderNewOwnership Thread Slayer

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    It's just a jar of Nutella away from wondering how you put on three pounds. :lol3



    In one day. :hide
    #31
  12. Xeraux

    Xeraux Archvillain

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    It's not your bread machine. It's operator error.

    If your loaves are coming out too dense, you've got too much liquid in your dough.

    Bread dough should be tacky, but not sticky. When you touch unfloured bread dough and you pull your finger away, the dough should pull up with your finger, but should leave your finger clean when it breaks away.

    It should be about as tacky as the back of a post-it note.

    If there's dough stuck to your finger when you pull it away, you've got too much liquid in it and you need to add more flour. Work in one additional tablespoon of flour at a time until it gets about as tacky as the back of a post-it note.

    If the dough isn't tacky enough to pull up with your finger, you don't have enough liquid in the dough. Work in one additional tablespoon of water at at time until it gets about as tacky as the back of a post-it note.

    Humidity will have an effect on your dough.
    #32
  13. a1fa

    a1fa Throttle Jockey™

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    Looking good Denis! How was it?
    #33
  14. Denis

    Denis Been here awhile

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    Good, for oat bran bread. The crust is the best part and it toasts really good too. Some hot roast beef and onions make it even better.

    Denis
    #34
  15. choirboy

    choirboy Yankee Racers - Founder

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    #35
  16. CA Stu

    CA Stu Steer with your face! Super Moderator

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    Where the fuck is BobFV1 when you really really need him?

    Thanks
    CA Stu
    #36
  17. CA Stu

    CA Stu Steer with your face! Super Moderator

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    The missus collects cookbooks and this is the latest one.

    The bread made with this "no-knead" method is the best I've ever tasted. Unreal.

    Thanks
    CA Stu
    #37
  18. a1fa

    a1fa Throttle Jockey™

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    How much would you guys pay for a 2LB loaf of bread that you customized:
    You pick your ingredients.
    How much would you pay for a "regular" loaf of bread - white long loaf.
    #38
  19. Denis

    Denis Been here awhile

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    Stu, that book looks interesting, are all the recipes of the no-knead type?

    Denis
    #39
  20. Eyes Shut

    Eyes Shut See no evil

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    The crust is so good with the no-knead recipe. :nod

    My loaves have looked goopier than in your picture, but they always come out just fine.
    #40