Homemade Bread

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

  1. Mambo Dave

    Mambo Dave I cannot abide.

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    I posted two of these in the cast iron thread, but in case some aren't reading that, here is the poor-man's dutch oven I use, then with the top off at 15 minutes, and then again 20 minutes later.

    The bread seems good in every way, but I'm thinking that the 3 cups of flour no-knead recipe I'm using may be too little now... perhaps I need to go to 4 cups to get the rise I'm looking for to make it proportional?

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  2. IDScarecrow

    IDScarecrow Long timer

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    My contribution to Thanksgiving dinner.

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  3. levain

    levain STILL Jim Williams

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    Finally baked some bread in my new oven today. Click picture for a video!

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    First time with the new oven. The bread was a little underproofed, and I need to figure out a good way to get steam in the oven. The bread split funny as a result. I'm thinking I could probably get 5 or 6 of these 2kilo loaves in an oven load.
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    Crumb looks great, and it tastes awesome! We're playing with a new stone ground flour at the bakery from New York State wheat. In France, the flour would be called Type 80. It's stone ground, has all the bran removed, but retained germ. The flour is kind of a cross between a refined white flour and whole wheat. Not quite either. Very interesting. The bread almost tastes earthy, with an aroma that fills the room. Slight tang from the levain. My kids are asking "can I have another piece?" This baker is so proud that they have never had fluffy white bread in their lives:clap

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    It was screaming for some Beef Carbonade, so I ran to the store, and got it simmering!:wink:
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  4. Xeraux

    Xeraux Archvillain

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    What's going on when your bread tastes too "flour-y"?

    A pinch more salt? Less flour? :dunno

    I'm just making a simple white sandwich loaf and it rose to what I expected, the crust was nice, the hole structure looked okay and was about what you'd expect for a sandwich loaf, but it's got a little bit of a "flour-y" taste.

    Any idea what I did? :umph

    Edit: I think I "scooped" the flour and used too much (but I thought I got the dough the right consistency), also, I may have underbaked it a little. :dunno
  5. snakebit

    snakebit growing old disgracefully

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    Plus one on this recommendation. I picked up four tiles for a dollar apiece at the local habitat for humanity surplus store. My first try with the tiles in the oven gave me my best loaf yet.

    Jim's suggestions/coaching got me to the point where my bread has been consistently good.

    Thank you!
  6. Mambo Dave

    Mambo Dave I cannot abide.

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    I want to cook the insides of my no-knead bread a little more. It turns out close to fine, but I have a feeling that it could be even better inside.

    Currently I cook with the pre-heated cast iron 'lid' on at 500 degrees for 15 or 18 minutes (depending on loaf size), then with the lid off for 20 minutes.

    Would lowering the temperature and upping either the covered, or uncovered, cooking stage be the thing to do here?
  7. atk_nut

    atk_nut and atk_nut_wife

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    Just found this thread and could do with some advise.
    I make the dutch oven bread cause it's easy.
    Got a cow a few months ago and have been making cheese butter etc.
    I could do with an easy sour dough recipe for my butter milk as I presently just give it to the dogs.
    cheers
    ATK_nut wife
  8. levain

    levain STILL Jim Williams

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    Hmm. Taste can be subjective-do you think it might be yeasty? Open a pack of yeast and give it a good smell. Does your bread taste like that smells?

    Most recipes call for way too much yeast. Just to give an idea, we are going to make 835 loaves of bread that contain yeast tonight-about 1/2 our production is yeasted. The rest is sourdough. We're going to use 858grams/1.9# of yeast! Roughly 1gram of yeast per loaf! Now, look at your recipe and compare our yeast usage to yours. Guaranteed, it's quite a bit more! Post your recipe and I'll take a look, but I'm not much help with cups/tablespoons so hopefully it is in weight?

    Most quoted bread recipes, esp. for "white sandwich bread" are not fermenting wheat. They're rising bread. BIG difference! It's hard to say exactly what to do next with your recipe, but you can always cut the yeast way back in a recipe with little change if there is a ton to start with. If you're using that "quick rise" yeast, it would be best to throw it away and get real yeast.

    Just a quick word on yeast-we use 2# blocks of fresh yeast. It almost looks like a brick and it crumbles. For years, that was the only thing bakers used because dry yeast just wasn't consistent or reliable. That has changed though. You can now find great Instant yeast in most grocery stores that have a 2 year shelf life! Saf Instant is one. Lallemand makes another, but I don't know if its available to the consumer. Lots of bakeries are switching to instant yeast since it is so shelf stable. Compared to Active Dry yeast, it does not need to be activated in warm water before use. Simply mix it into the flour thoroughly, as cold water can shock it.

    As for underbaking, I would say if the crumb was thoroughly set, it probably was not underbaked. Keep in mind, color is flavor! Esp. in the no knead breads lots of inmates are making, don't be afraid to bake it on the darker side. It'll help with a sturdier crust and give tons of flavor. Color on a bread crust is largely from caramelization of sugars.
  9. levain

    levain STILL Jim Williams

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    I'd keep the oven hot, but keep the lid on a little longer.
  10. levain

    levain STILL Jim Williams

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    I've never used Buttermilk in a bread, so can't help on that. Sorry!
  11. Xeraux

    Xeraux Archvillain

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    Not yeast. Slight raw flour smell/taste.


    1-1/8 cups water
    1-1/2 tablespoons butter
    3 cups bread flour
    2 tablespoons sugar
    1 teaspoon salt
    1-1/2 tablespoons dry milk
    2-1/2 teaspoons yeast (one packet)

    That's it. :dunno
  12. levain

    levain STILL Jim Williams

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    hmmmm. how does the raw flour taste? Smell? rancid? Have you tried the same recipe with a different flour? This is a new one to me.
  13. Xeraux

    Xeraux Archvillain

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    It's also entirely possible I don't know what I'm talking about. :umph

    Maybe it is "yeasty". I put a piece in the toaster just long enough to knock the chill off and now that I'm chewing it, no, it doesn't taste like flour.

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  14. atk_nut

    atk_nut and atk_nut_wife

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    Thanks Levain
    The dogs will be happy.
    So_On another note,I've decided to till and plant 2 acres in grain.Just not sure which would be best for all baking.
    I will be processing my own sugar from my sugar beet this winter(organic),but I'm not sure on grains.
    I'm just playing around here,but I may take it further in the future.
    Any input would be appreciated
    ATK_nut wife
  15. levain

    levain STILL Jim Williams

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    How cool!

    You need to contact Thom Leonard of Heritage Grain and Seed. He's kind of the American Artisan bread wheat guru and a super cool guy. Tell him Jim from Seven Stars Bakery sent you. His contact is at the bottom of this link.

    Thom will be able to help you decide what strain of wheat would be best suited for your climate.

    Good luck
    Jim
  16. atk_nut

    atk_nut and atk_nut_wife

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    Thanks so much!!!
    If you're ever this way on your tiger,we can sit on the porch eating fresh cheese and bread after a spin on the bikes in the mountains.I tried to cook a fish on my catalytic converter and front pipes on our spin north to the arctic.The wind was too strong to get a good heat,but wouldn't it be awsome to bake on the pipes while riding!!We've done potatoes(takes quite a few miles)but the roasted garlic worked well.I've never seen anything comercially for sale for this application.
    An adventure baking" how to" book would be cool.
    Just a thought.
  17. rudi

    rudi Adventurer

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    How about a little stainless box fitted to your header pipe with hose clamps and a little insulation around all of it.My brother in law cooks sausage in tin foil this way:1drink
  18. triplenickel

    triplenickel Long timer

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    Hot dogger or muffpot they work good wrap yer shit in foil so it stays clean and go. My nick name when I was heavy into sledding was snacks on tracks!

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  19. atk_nut

    atk_nut and atk_nut_wife

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    Thanks Nickel
    We'll give it a go.I heard of one couple travelling and they had copper pipe around the exhaust for warm water.They would hook up to water at a gas station,and have a quick shower,or laundry.I'll try the berg for bread making,as long as there aren't too many river crossings.The pamara may have more heat though for dough.We'll see..
    Cheers
  20. levain

    levain STILL Jim Williams

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