Homemade Bread

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

  1. BeeCeeGS

    BeeCeeGS WeaponOfMassDestruction

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    I need to get out to Anita's. My parents just gave me their old Bosch flour mill, so I might find some use for it.
  2. slackmeyer

    slackmeyer Don't mean sheeit. .

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    Made some sourdough baguettes. With seeds, I love seeds on my baguettes, and Acme doesn't make seeded baguettes. Semifreddi's does, but then they're not just a couple blocks from my house. . . . and it's been a couple years since I made baguettes. They turned out pretty well, though 4 baguettes is really pushing it on my oven's capacity, and I think I'd prefer it with a slightly wetter dough and longer fermentation, for a bit more tang.
    Still, nothing like a fresh baguette with dinner.

    <a href="https://picasaweb.google.com/lh/photo/NWJl0Ff6zulRGXJoQ8y8ftMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img src="https://lh6.googleusercontent.com/-7__5LMv29hY/UPy51itHx9I/AAAAAAAAEuk/mzvV36YO4ks/s640/P1010538.JPG" height="480" width="640" /></a>

    <a href="https://picasaweb.google.com/lh/photo/24_6hqCBV0fbbkXljj2HNdMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img src="https://lh3.googleusercontent.com/-ddQRp-MFnl0/UPy53LU6Z1I/AAAAAAAAEus/WAsfT_1dwkI/s640/P1010540.JPG" height="480" width="640" /></a>

    <a href="https://picasaweb.google.com/lh/photo/QCcl80mAFUx6cBzTghtpS9MTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img src="https://lh3.googleusercontent.com/-RJf5gs4jigA/UPy54RTVkXI/AAAAAAAAEu0/kZopgQb8Hio/s640/P1010542.JPG" height="480" width="640" /></a>

    Gave half of them away to neighbors, I think we'll eat the remaining two by tomorrow night, before they get too leathery.
  3. levain

    levain STILL Jim Williams

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    Looks good Zac. Wanna explain the lame:ear
  4. slackmeyer

    slackmeyer Don't mean sheeit. .

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    The lame is just something I made from a bit of apple wood with a strip of metal strapping (cut down in width) glued in the end of it. A bit of a curve keeps the double edge razor blade in place. It's really nothing fancy, I should make a nicer one now that I'm a sometimes professional woodworker. . . oh well.

    As Jim knows, a lame is really nice to have for slashing bread before it goes in the oven, much nicer than a serrated knife.
  5. Big Bird 928

    Big Bird 928 Long timer

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    Home made Challah.

    Next on the list Lefse and Sourdough from our scratch starter.
  6. Bokrijder

    Bokrijder Soyez sans que peur

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    One of the coffee specialty shops (Starbucks ? ) uses a wooden coffee stirrer which is perfect for this. Width and thickness is just right to fit through the slots in a double edge razor blade.
    I picked up a small handful a few years ago, can't remember from which purveyor but one of the majors.

    Bokrijder
  7. Dismount

    Dismount Boring bastard

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    i'm trying my first no-knead loaf. The dough is sitting at home in a bowl. Should be ready sometime tonight.
  8. Dismount

    Dismount Boring bastard

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    I really hope I don't get home and find that it's eaten the kitchen. :lol3
  9. levain

    levain STILL Jim Williams

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    Nice to see you're thinking about your bread all day long:lol3:lol3:lol3
  10. levain

    levain STILL Jim Williams

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    A couple well used Lames.
    [​IMG]

    The lame is the holder for the double edged razor blade. Note the curve on the end. That helps bend the blade so that it slices just under the surface of the dough. They are just a thin strip of metal and wear out over time. We wrap ours in tape, because the thin metal can dig into your fingers scoring hundreds of a loaves a night.
  11. levain

    levain STILL Jim Williams

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    And with a blade
    [​IMG]
  12. Bokrijder

    Bokrijder Soyez sans que peur

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    Yes, the curve is important - threading the stick through the slot in one end of the blade and back through the slot in the opposite end throws a curve in the blade. The stick bends like a bow so the curve is mellow and the edges of the slot dig into the stick locking the blade in place. Goes without saying be damn careful putting these together and using them. If you're in a household with kiddies, double careful.
    King A will sell you a flat one (wrong) for lots of $$

    Bokrijder
  13. bomber60015

    bomber60015 Anatomically Correct

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    Soughdough baguette?

    I've been backing sourdough bread for a while -- big old Jaba the Loaf things . . . . . .how would I branch out into baguettes?
  14. slackmeyer

    slackmeyer Don't mean sheeit. .

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    Just a shape, really- most artisan bakeries use the same dough for sour white/sour batard/country white, whatever you want to call your basic white sourdough, and their baguettes, as far as I know.

    When your dough is ready to shape, envelope fold it and roll into a small torpedo (about the size of a hot dog bun) and pinch the seam closed. Let that torpedo rest for about 5 minutes, then roll it back and forth on your work surface moving your hands apart from each other, ending up with a 1.25-1.5" diameter snake only tapered at the ends. Let it (them) rise in a well floured piece of canvas or linen (a couche), with folds separating the loaves.

    In that picture I took, I've taken them out of the couche and set them on parchment paper- the parchment slides onto the baking stone in the oven, and then I remove the parchment after 12-15 minutes, when I flip the loaves around to get them to bake evenly. The parchment really helps get the baguettes into the oven without ending up crooked or bunched up.

    It's really nice to have a piece of thin plywood or plastic or something to flip the baguettes out of the couche onto, and then flip them back right side up on the parchment or peel. I use a piece of 1/4" plywood about 3" x 20".

    Does that help? I'm sure there are videos out there that explain it better than I do.
  15. bomber60015

    bomber60015 Anatomically Correct

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    Slack-- that's great, thanks!

    Other than pancakes and Curling Stone loaves, I've not made anything from my 30+ year old starter . . . . I'm looking forward to branching out a lil . . . . . .
  16. Barnstormer

    Barnstormer Polar Bear Wrangler

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    GET IN MY BELLY.

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  17. Dismount

    Dismount Boring bastard

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    Blech. No-knead turned out no good.


    Will have to try that again when the house isn't -5000 degrees.

    needed more fermentation time, salt, and proofing.


    On the plus side the crust came out exactly the texture I wanted. It just tasted like starched ass.
  18. Ko

    Ko Observant as never

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    :lol3 Looks are deceiving?

    Ko
  19. Ko

    Ko Observant as never

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    Was that one baked in a regular or dutch oven?

    Ko
  20. aceluck

    aceluck Been here awhile

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    So wifey got little personal sized dutch ovens for x-mas, and I decided to try no-knead dinner rolls, along with my usual 4-loaf batch

    in for pre-heat
    [​IMG]

    dough in
    [​IMG]

    result
    [​IMG]

    [​IMG]