Homemade Bread

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

  1. Mattbastard

    Mattbastard Lazy ass

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    Last night made a quick loaf for my Beer Cheese soup. From kneading the dough to eating was 2.5 hrs.

    1c water
    1/3c sugar
    2tsp yeast

    2Tbsp veg. oil
    3c bread flour
    3/4tsp Kosher salt

    1 egg
    1Tbsp water

    Make yeast starter w/ warm water and sugar. After 10 min. add oil, and 1c flour and combine. Add remaining flour and 3/4tsp salt. Stir to combine, then knead 8-10 min. Return to bowl, lightly oil the top and let rise.

    Oil 9x5 pan, shape dough into loaf and add to pan, let rise another 30 min.

    Mix egg w/ water, brush onto top of loaf. Bake 30-40 min (mine took about 45 to get to 200F internal).

    Turned out great. Crumb was excellent, kinda soft, but not wonder bread soft. Really tasty and great for dipping into soup.
  2. groundrules

    groundrules Long timer

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    quick n' easy, but damn good with soup.

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  3. aceluck

    aceluck Been here awhile

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    So after a couple of years of baking up some great no-knead, I'd like to find a recipe to bake a similar loaf (airy and chewy crumb, nice thick crust) in less time, ideally less than 3 hours. I'm guessing it'll involve more yeast and some kneading, which is ok. Kneading by hand for now, but maybe x-mas will bring the wife a stand mixer with dough hook...

    Any suggestions?
  4. David R

    David R I been called a Nut Job..

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  5. NICO

    NICO Long timer

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    A 3 hour bread isn't going to taste nearly as good as that no knead. Needs more poolish.
  6. Mike_MRS

    Mike_MRS Been here awhile

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    Have you tried making your own levain? Easy to do and gives a far superior flavour than anything made with commercial yeast. Mine has been going now for 11 years, I just feed it once a week.

    You can make a simple loaf with the no knead method, just mix it in the evening, put in the fridge overnight, take out the next day at some point, prove for 2 hours then bake. No need for dough hooks or anything.
  7. groundrules

    groundrules Long timer

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    I forgot I had a photo of these babies that I made for our Thanksgiving dinner.

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  8. LadyDraco

    LadyDraco KillerSmileIHazIt !!

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  9. AMCJEEP

    AMCJEEP Been here awhile

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    First successful bake

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  10. BerndM

    BerndM Shiftless One

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    Why of why is my no knead bread not rising very much??

    I use the classic mix of ingredients

    3 cups bread flour / 1 tsp activated dry yeast / 1 tsp salt / 1 1/2 cup lukewarm water
    combine ingredients / cover with saran wrap / let rise 12-18 hours
    preheat oven to 450 degrees with 5 qt cast iron dutch oven inside for 30 minutes
    gently place dough ball onto parchment inside Dutch oven / bake for 30 minutes with lid / remove lid for another 15 minutes.

    The loaf doesn't get more than about 2 1/2 to 3 inches tall and seems like it is still a bit doughy inside, but the outside appearance and the crust are superb !

    Am I missing something here??

    BTW...I did verify that our $2000+ all digital star wars type display oven reaches the proper temperature.

    Any suggestions would be appreciated....thanks
  11. oz_airhead

    oz_airhead Been here awhile

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    You need to do second rise for a couple of hours.

    What I do; (Your recipe seems fine; I only use 1/4 teaspoon of yeast - how old is your yeast??)

    Take out after 18 hours, and I preheat a large dinner plate for a ~minute in the microwave. If it is warm to the touch it's OK, but if it's hot to touch, it's too hot. I find this gets things happening for the 2nd rise. But, it's not critical to preheat plate if you do not want too.

    Flour the plate, put dough on and cover with plastic wrap. Flour on top before the wrap as well..

    Put it in a warm spot - make sure it's away from draughts - for at least 2 hours.

    It should rise to double it's size. Remove the wrap, you may need to use a butter knife to help scrape it off the plate/plastic wrap. Straight into your Dutch Oven as you have been doing before.

    Your baking method is also exactly as I do, but I sometimes leave it for 40/45Minutes before the uncover stage. Depends how brown/crusty you like it.

    I make 3 - 5 loaves per week, and buy flour in 25 KG lots....presently I use 3 cups white bakers flour to 1 wholemeal. Sometimes I use all W/meal but get less rise and crust, but kids vacuum it up..

    Cheers!

    OZ
  12. David R

    David R I been called a Nut Job..

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    BerndM,
    I do it a little different. After 10 hours or so, I fold the dough in the air tight bowl once an hour maybe twice total or three times. Then put the dough on parchment dusted with corn meal. I put the bowl on top upside down over the dough. This keeps it from drying out. Once the dough has risen, I pick up the parchment, put the whole thing in a 450*f preheated dutch oven. Bake for 20 minutes, remove cover for 15 more minutes.

    It looks like this

    [​IMG]

    This is a double size loaf using 900 grams flour (about 6 cups)

    First time I tried cutting a smile into it. This loaf was to take to my daughters for christmas day lunch. Most of them just dunked the bread in spiced oils. I had a sandwich.

    I live in an OLD trailer and the oven probably came with it. Heat is heat.

    David
  13. LadyDraco

    LadyDraco KillerSmileIHazIt !!

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    I made Bagels today..
    Only 12 small ones... But OMG they came out great !!!:clap
    This is the 2nd time I have made them..
    They are some what fast to make...
    A bit of a PITA..
    As you Broil/Boil/Bake....:huh
    But well worth it... :drif

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  14. HOT DAMN!

    HOT DAMN! ♪ ♪ ♪

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    The Picasso loaf. :clap
  15. munchmeister

    munchmeister Grow'd Up Mini Trail

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    Santa Claus ordered one of these from Amazon. 1 lb loaf. Should be here end o' the week. Gettin' excited about the timer that will let me put ingredients in and wake to the smell of freshly baked bread.


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  16. anotherguy

    anotherguy Long timer

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    Bake a few loaves before ya do the timer thing.
  17. levain

    levain STILL Jim Williams

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  18. windmills

    windmills Gnearly Adventurer

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    First post on this excellent thread, but I just wanted to say thanks for your walkthrough of making a levain.
    I got mine started today, and am excited to nurture it through to my first home made sourdough.
    Hope to take it a step on from my usual light rye bread to what I think of as the king of breads.

    Really appreciate all the knowledge from you and the other fine folk here. I have learnt a lot. :clap
  19. anotherguy

    anotherguy Long timer

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    My current living situation doesn't include an oven.
  20. munchmeister

    munchmeister Grow'd Up Mini Trail

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    Good advice. Gonna try to get good at it so the machine doesn't end up as a door stop. What I really want to make is some killer cinnamon roll/ sticky buns. This will help get the dough ready.

    It's about the eatin', not the machine/oven/equipment. Otherwise, I suppose I'd be forced to build an adobe oven out back and fire it with some exotic wood. :1drink