Homemade Bread

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

  1. facetjoint

    facetjoint TONKA

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    My problem is that I can't follow the recipe! I always have to tweak it with a twist or two of something else.
  2. facetjoint

    facetjoint TONKA

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    That my friend is sweet tooth addict's pornography! Now if I can just get the slobbers off my key board!
  3. levain

    levain STILL Jim Williams

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    Fermentation develops bread all on its own. That is the basis behind the no knead method. There's actually a lot of science behind what you guys are doing. Just mixing the ingredients together and letting them sit for a long time will turn into a bread dough eventually like so many in this thread has experienced. That only works with the smallest amount of yeast though. Too much, and it'll over ferment before giving it the opportunity to develop. We achieve the same thing with starters at the bakery allowing us to make bread in shorter time. The starters started the day before though, or in the case of sourdough years before.

    Sooo, if the dough isn't developed enough, it's gonna be slop. It's not going to get any volume. Hole structure will suffer. Following the no knead method, maybe your dough needs more time. Maybe, it needs a fold (more likely). Still, considering what you said, I suspect its your bake. 425 isn't hot enough. If the oven wasn't pre-heated, and you used a cold (just an assumption) dutch oven, it's never going to get any volume. The hot dutch oven is creating a heat transfer forcing the cold dough up. Go into a cold oven, and the dough goes flat.

    The other thing to keep in mind is that all flour is different. The recipe given is a guideline. Keep the yeast/salt/flour the same, but don't hesitate altering the water called for in the recipe. It's possible that your flour just doesn't absorb as much water, making it a wetter dough. Keep in mind also that, for the most part, the wetter the dough, the better the bread.

    Hope that helps.
  4. facetjoint

    facetjoint TONKA

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    I am going to post my version of never fail banana bread! This will make two large loaf pan loaves.

    4 Cups whole wheat flour. I use Bob's Red Mill or T.J's

    2. T. Baking soda.

    1.T Salt I use sea salt.

    1. Cup dark brown sugar.

    1. Cup honey, or molasses, or sorghum molasses. or an extra cup of dark sugar.

    1. Cup Canola oil. You can use butter, or what ever oil you want. I prefer canola.

    4. Rooster bullets. Sometimes referred to as eggs.

    2. T real vanilla. I use Penzeys. You can use the imitation stuff, but you will notice the difference

    8. large bananas that are over ripe. Fresh bananas will and can work, but is is just not as goos.

    2. C. Chopped nuts. I use slivered almonds from Costco. Seems to be best price. Walnuts are best, but are big $$$

    2. Cup dry oatmeal oats. Again I use Costco, best $$ and they are Quaker oats.

    note, if you do not use honey or molasses or sorghum, and substitute with the sugar, DO NOT use the oats.

    Mix the bananas, canola oil, rooster bullets, vanilla and the honey/liquid stuff, and the brown sugar together. I put the brown sugar in with the liquid stuff to be mixed so it will well and it is a lot less work than putting it in with your dry ingredients. I love my Kitchen counter top mixer for this. I'm taking this thing to the old folks home with me.

    Mix all the dry ingredients together in big bowl. Mix well. Pour in all the well mixed liquid stuff in the dry stuff and mix well. I use a big wooden spoon to do this as it gives me a good feel of the texture of what is in the bowl.

    At this point you can toss in several different things to make your mixture wetter if that is what you want. I use apple sauce mostly, or milk will also work. But if you want a dryer mixture I use equal amounts of dry oats and wheat flower. A quarter cup of each at a time.

    Bake at 350 for 45 minutes and check to see if it is done. Usually it talks 60 few odd minutes. Do not take the dark color of the top of the load as meaning the bread is done early.

    Now, here is something I learned the hard way working with whole wheat flour. USE METAL type pans. Trust me on this. My Pyrex. or Visions glass loaf baking dishes will burn the bottom of the loaf before it is done. This is not a problem if you use white flour. Whole wheat not so.
  5. IKIGAI

    IKIGAI Been here awhile

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    ....three to start with,...

    ....and my personal fave,...


  6. MGB

    MGB ex. BmwDuc

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    My wife response "when are we going???" I'll take you up on that, I'm heading to MA for work next month and plan on taking the bike and some extra days. I'll touch base ahead of time.

    Thanks,
    Marc
  7. YBViking

    YBViking Bedroom Adventurer

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    Been droolin' over those blueberry scones all week!
    Ill be down on sat to add to my waist (?waste- wheres klay when you need him) and Jims bottom line.
    Please be sure to save me some!

    As soon as this weather cools a bit ill get back to pursuing the perfect loaf.
  8. levain

    levain STILL Jim Williams

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    Let me know!
  9. levain

    levain STILL Jim Williams

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    The turnovers?? Get there early. They sell out fast!
  10. lobsta

    lobsta Been here awhile

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    We're using one these to make the no kneed Times recipe (liitle less salt and prefer King Arthur bread flour), Preheated oven,pot, and lid to the crazy zone.Only thing left to do is ride down to LiL' Rhode' for some yummys.:clap[​IMG]
  11. facetjoint

    facetjoint TONKA

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    Let me interrupt with a litany of questions please? What is that? And where did you get it please? And the rude question is how much did it cost please?

    I've been hitting the 2nd hand thrift stores for a Lodge Dutch Oven, but they want more than new price for a used one. Plus they are so damn heavy and my arthritic hands struggle with the weight of the thing. But I guess I could make no fat bread and use light flour so as not make the pot so heavy LOL!!!
  12. YBViking

    YBViking Bedroom Adventurer

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    Hmmmm....and my wife tells me that will cost me a pint of blood as welll?....it's all for a good cause..I'll go easy on the booze tonight...great idea....

    Yb
  13. lobsta

    lobsta Been here awhile

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    It's a Dansk Kobenstyle. A hand me down(free) yah. Try a google yah and (50$ plus) you can get 1, two yah.

    Ve got a Lodge too from the store, wery heavy!

    Now how about ve make som brod to dip in den fondue yah!:freaky
  14. lobsta

    lobsta Been here awhile

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    Yah da Geode is spot on, ve lower da temp a liddle and practice often dis brod making!:dg
  15. straightrod

    straightrod Long timer

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    ^ Lobsta, do you have a typing impediment?
  16. Tmaximusv

    Tmaximusv Been here awhile

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  17. levain

    levain STILL Jim Williams

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    New toy arrived yesterday:evil:clap

    [​IMG]
  18. Tellydoug

    Tellydoug Troubador of joy

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    That looks like something you can have fun with, are you setting it up at home?
  19. thebigman

    thebigman bout a dollar 3.98

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    Open it up already , quit stallin us :freaky
  20. levain

    levain STILL Jim Williams

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    Soon. There's a little prep involved
    [​IMG]

    [​IMG]

    [​IMG]


    Almost ready for the fun part


    [​IMG]


    My house currently looks like this so I don't want to get oven bits all over the place:eek1


    [​IMG]