Homemade Bread

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

  1. IKIGAI

    IKIGAI Been here awhile

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    Yeast. Where would be without it?

    The Red Star and SAF brands are all part of the Lesaffre Group of Companies,
    http://www.lesaffreyeastcorp.com/about_lyc-na.htm
    who among other things distribute a yeast that is used by a lot of North American wine makers, which when used in the fermentation process, elimimates the biogenic amines created in the typical red wine production two-stage fermentation process.
    http://www.vancouversun.com/health/Eureka+Vancouver+scientists+take+headache+wine/4281742/story.html
    So if you once were adament about avoiding red wine (because of the after-consumption headaches) you now can get fat AND happy, while dipping your warm crusty tuscan loaf into a glass of a big chewy cab-sav.

    Bon Appetite!
  2. levain

    levain STILL Jim Williams

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    I always thought Sulfites were to blame?
  3. IKIGAI

    IKIGAI Been here awhile

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    Sulfites, or sulfur dioxide (SO2), is a natural occurence of the wine fermentation process (10-20ppm), but is also added by winemakers to impede the oxidation of wine (125ppm) -- prevents it from becoming vinegar -- and is also used when cleaning industrial winemaking equipment.

    If you are sensitive to SO2, you'll react most likely in the same way most people sensitive to allergens do, with congestion and headaches.

    Dessert wines contain the most SO2, with dry reds actually at the bottom end of the scale. The higher residual sugar in a white dessert tipple, requires more SO2 to stabalize the fermentation process. The sulfites are an anti-oxidant (anti-microbial) and are used to 'kill' the yeast and therefore stabilize the fermentation process and in doing so also act as a preservative.

    There is some controversy as to whether or not sulfites are the cause of the 'red wine headache', or if its the amines (toxic compounds) created during the traditional second fermentation process. That's where this GM yeast (ML01) is used -- it removes the need for a second fermentation by enabling both alcoholic and malolactic fermentation simultaneously.
    In doing so, I would suspect that it also reduces the additional intentional exposure to SO2 used as cleaning agents.
    So, a win-win either way.
  4. pilot

    pilot Slacker Moderator Super Moderator

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    Today's bread. I didn't get the perspective right, it really is a regular loaf. I used milk instead of water on this and an egg wash right before baking.
  5. Bokrijder

    Bokrijder Soyez sans que peur

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    Use it to feed your sourdough, the little yeasties won't mind.

    Bokrijder
  6. pilot

    pilot Slacker Moderator Super Moderator

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    But I don't have any sourdough. :cry
  7. AngryScot

    AngryScot .

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    what does the milk do when replacing the water? what is the texture and taste difference, I am such a bread n00b. I eat the stuff all the time but don't know a thing about it!
  8. pilot

    pilot Slacker Moderator Super Moderator

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    It adds a little fat like adding butter would. :dunno Makes for a tasty white bread.
  9. AngryScot

    AngryScot .

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    well shit god damn I better mix up another batch! :clap
  10. pilot

    pilot Slacker Moderator Super Moderator

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    This was the normal method, not the lazy method. Mix and knead, let rise, punch down, roll out and roll up and plop into a loaf pan. Let rise again, egg wash, pop in oven at 375 for about 40 minutes.
  11. Uncle Pollo

    Uncle Pollo Long timer

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    Small butter rolls ... my mom made me go to church JUST so happened that the bakery was next door ... "oh, bring me a kilo of butter rolls"
  12. Dismount

    Dismount Boring bastard

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  13. pilot

    pilot Slacker Moderator Super Moderator

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    Hmmm, I may have to try that.
  14. Bokrijder

    Bokrijder Soyez sans que peur

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    Very true, there are lots of recipes for developing your own culture. However a lot of dickery can be involved in getting a good pure culture. Taste and odor of the culture tells the story, if you don't know what you should be tasting or smelling, it can be tough.
    King Arthur will send a small bottle of commercial culture for $6.00 or so

    Bokrijder
  15. AngryScot

    AngryScot .

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    new loaf today with bread floor as that is all I had, part water part milk. The bread was ok, dense and cooked very quickly. I need to get some bread pans and try some other baking methods than the closed pot one.
  16. pilot

    pilot Slacker Moderator Super Moderator

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    Have you tried the normal method yet, Garry?
  17. AngryScot

    AngryScot .

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    I have only done this closed lid pot thing.
  18. levain

    levain STILL Jim Williams

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    Bread with milk will always be dense and bake faster. Sugars in the milk caramelize.

    If you want to move beyond the pot, buy a pizza stone. Thicker the better. I've heard of home bakers cutting thick slabs of granite or slate to fit in their ovens for more surface area. Your back to getting steam in the oven which the pot seems to address though.

    If any of you is really serious there is a group most Artisan bakers belong to called the Bread Bakers Guild of America. It's a great group of people and anyone is allowed to join as well as SHB (Serious Home Bakers). You get a newsletter, lots of info (online) and access to a yahoo groups page. Here's a link
    http://bbga.org/
    http://finance.groups.yahoo.com/group/breadbakersguild/

    I'm happy to send out chunks of sd starter (levain) if anyone wants it. get me a PM. I've never sent it through the mail, so we'd need to work out something. Overnight would be best, but priority would probably be fine.
  19. Ceri JC

    Ceri JC UK GSer

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    I have a breadmaker. Setting it on the delay timer so it is ready half hour before my alarm goes off is great. Nothing like waking up to the smell of fresh bread in the house. I'm no good with the rather specific proportions bread seems to require to come out tasty and rise properly. I just use the "premixed" bags from supermarkets that you add water to. Despite this, I do deviate occasionally from the basic ingredients; olive oil, olives, sundried tomatoes, etc.

    Doesn't tend to last as long as store-bought bread, before going stale, but as the bread is so tasty, it seldom lasts long enough that this is a problem. :wink:
  20. huzar

    huzar Pastor of Muppets

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    The third time's the charm... rose nicely, and tastes delicious :clap
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