Homemade Bread

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

  1. AngryScot

    AngryScot .

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    looks good, looks lke it might need a tad more time in the oven next time to golden up the crust etc :dunno
    bet it taste lovely though :D
  2. pacman1

    pacman1 Long timer

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    Terrible overexposed pic. A little browner wouldn't hurt though. It was yummy.
  3. straightrod

    straightrod Long timer

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    ^ Would that be a cast iron pan, temperature of oil and how deep is the oil in the pan?
  4. UngaWunga

    UngaWunga Mosquito bait

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    you guys really need to post some recipes. :lol3
  5. levain

    levain STILL Jim Williams

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    Psyched to see this thread back on top.:clap
  6. Tmaximusv

    Tmaximusv Long timer

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    5 tsp yeast with 1tsp sugar and 3/4 cup water
    1 cup multigrain cereal plus 2cup water. Microwave 6 minutes
    3 cups white flour
    3 tbsp gluten
    1 1/2 tbsp salt
    1/4 cup veg oil
    1/4 cup honey
    2 cup water

    Let yeast get started
    Miix everything else
    Add yeast to rest of dough.
    Add white flour until it is workable and knead a while.

    KEY STEP: place dough in refrigerator 24 hours. Beat it down several times.
    Pan dough. I use approx 560g per loaf. Let rise in pans.
    Bake 10 min at 425, then 25 min at 350.

    Turn out onto cooling rack.

    Makes about 5 one lb loaves.
  7. levain

    levain STILL Jim Williams

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    We get blueberries from a local farm and make turnovers every year. The first blueberries came in, and DAMN! Norm did it again!

    Yield is low considering Norm's 82 yr. old wife does all the picking, but the berries are amazing!

    [​IMG]
  8. MGB

    MGB ex. BmwDuc

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    I feel in love with that during our annual trek to Vermont last May, and way too many mornings picking up freshly baked items at King Arthur Flour.

    That slice looks perfect, I need a ride to RI.....

    Marc

  9. noshoes

    noshoes soñando con México

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    Pix. Need pix.
  10. snakebit

    snakebit growing old disgracefully

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    Thanks to everyone, especially Jim for this great thread. I made my first loaf using the NY Times method this weekend.

    Nice crust, good taste but the loaf didn't rise much in the oven and wound up about 2 1/2" tall and 10" in diameter. Holes were small, nothing like, for example, the pics of Jims breads. Used 1/3 ww flour, 2/3 W Cnadian high gluten. ( happened to be on hand )

    I've read the entire thread and my head is spinning with the variables.

    I'm baking in a crappy electric oven and using an aluminum dutch oven at 425.

    I let the dough set 12 hours at 75 degrees, folded three times, shaped and moved to a towel after 15 minutes, final rise was 1 /2 hours.

    Any ideas? More water? More or less time in steps? Pizza stone or something in oven?

    Thanks again.
  11. levain

    levain STILL Jim Williams

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    sounds like the dough was either not strong enough, it was over fermented or your oven wasn't hot enough. I always suggest getting a home oven as hot as possible for a minimum of an hr. to preheat. If you're using the dutch oven, it needs to be in the oven the entire time as well to preheat. In a good oven, 425 isn't hot enough. I'd suggest cranking it up as hot as it'll go. Forget about what the thermostat says. Just turn it up all the way.

    I'm baking tonight. If I get around to it, I'll take some pictures from tonights bake.
  12. levain

    levain STILL Jim Williams

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    Let me know if you make it to RI. I'd be happy to take you on a bread tour:clap
  13. aceluck

    aceluck Been here awhile

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    The NYTimes recipe calls for a 2 hour final rise. That's probably your problem. It also says the first rise should be between 12 and 18 hours. I've been using the NYtimes recipe to bake two loaves every other week for almost a year, using an 18 hour first rise and a 2 hour final, and the bread alway rises nicely, very consistently, with nice bubble structure.
    Good luck!
  14. snakebit

    snakebit growing old disgracefully

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    "final rise was 1 /2 hours."


    Opps, that was a typos I meant 1 1/2 hours. I'll try your suggestions. thanks
  15. snakebit

    snakebit growing old disgracefully

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    , I'll try the higher heat. I'm not sure what you mean by "dough was either not strong enough" . Needs more folding? Less water?

    Thanks for the help Jim.
  16. pacman1

    pacman1 Long timer

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    My wife whipped up this lovely concoction last week. Made a dense, heavy loaf. It turned out very good, Crust tasted slightly sweet, but not over the top. Her only word of advice was to not let the ice cream melt all the way. Use it when it's just gotten soft. We used Blue Bell Dutch Chocolate ice cream.

    [​IMG]
  17. Heyload

    Heyload Remastered Classic

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    There aren't many things better to wake up to than the smell of fresh homemade bananna-nut bread coming out of the oven.
  18. pacman1

    pacman1 Long timer

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    [​IMG]

    [​IMG]

    Sandwich loaf we made today. Went great with mesquite smoked turkey, muenster, cole slaw and mustard.
  19. facetjoint

    facetjoint TONKA

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    I bake a lot of stuff, fruit breads and muffins. I use Bob's myself. All whole wheat to be precise. I love the stuff. I load up when it is on sale. But 4 bucks for a 5 lb. bag off sale is a little steep. My best close second is Trader Joe's. I find King Arthur's to have to much of a bold over powering taste that I was not able to tame down.
  20. facetjoint

    facetjoint TONKA

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    Made 6 loaves yesterday!