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Bread Thread

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This thread went from dead to putting a dozen bread projects on my plate. Looking forward to trying these all out

 

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1 hour ago, Lurch said:

This thread went from dead to putting a dozen bread projects on my plate. Looking forward to trying these all out

 

i'm still interested in more projects!

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11 hours ago, Sam Lin said:

Please post your cornbread and biscuit recipes also, I love those and have never hit one that I felt was amazing.

part of the problem with biscuits is that, if you're not in the south, you're probably using the wrong flour. standard AP has 9-11% protein.  bread flour is even higher at 11-13%.  white lily AP, which is the standard flour for making biscuits in the south, uses soft red winter wheat, with a protein content of 9%.  so instead use cake flour, which clocks in at 9%, or pastry, which is 8%. note that you'll want to find a recipe that either gives you the volume for white lily, or gives you the measure by weight.  the conversion that white lily suggests is that for every cup of regular AP you need a cup and 2 tablespoons (weight is the same, white lily is just less dense, i assume cake flour is also less dense).  all baking should be by weight anyway.

 

amazon fresh in houston did have white lily AP available for delivery at reasonable pricing pre-corona panic.  not sure if whole foods stocked it. 

Edited by elfenix

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Wife made “no knead” bread this week. No real special ingredients. Less yeast but you let it develop 24 hrs. 
 

Cook in cast iron Dutch oven. It was damn good. It looked very rustic and had very good crust with lots of air pockets. U can Google recipe. 

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11 hours ago, Shaddie said:

Wife made “no knead” bread this week. No real special ingredients. Less yeast but you let it develop 24 hrs. 
 

Cook in cast iron Dutch oven. It was damn good. It looked very rustic and had very good crust with lots of air pockets. U can Google recipe. 

This is the no knead recipe I like the most, from Kenji Lopez-Alt. It's a riff on the fairly famous NYT one that Mark Bittman put together years ago

https://www.seriouseats.com/recipes/2011/06/better-no-knead-bread-recipe.html

Quote

 

The main complaint I had with the original No-Knead Dough recipe is not the technique or texture of the final product—it's the flavor. First off, it's way undersalted (which, again, Lahey admitted after the original recipe ran), presumably to keep the salt from inhibiting autolysis too much. I've made no-knead bread with up to 2% salt with no problem, so I can only chalk it up to a misprint or an error. My normal rate is 1 1/2% salt.

But worse than that is the background flavor of the bread itself.

Yeast produces different byproducts depending on the temperature it ferments at. So dough formed with a warm ferment ends up with a sour, yeasty off-flavor, as opposed to the richer, maltier aromas you get from bread fermented at cooler temperatures. As I've shown before, giving lean doughs like this a stay in the fridge for three to five days can massively increase its flavor and its performance. Same goes for the no-knead bread.

After allowing it to rise at room temperature overnight, I'll stick mine directly into the refrigerator for three days. There's another advantage built into this as well: cold dough is much easier to handle. Gluten gets stiffer as it cools, which means that refrigerated dough will be much simpler to shape into a ball or a long loaf, or whatever shape you wish to bake it in.

After shaping, cover is with a bowl or a flour-coated kitchen towel and let it rise at room temperature for a couple of hours to take the chill off it and leaven for the final time before slashing it with a sharp knife (this allows it to expand faster in the Dutch oven, and makes it look pretty), and baking.

 

 

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On 3/20/2020 at 4:12 PM, Wiler77 said:

Wife made some beer bread with a similar recipe to Steamboat's last week.

Yesterday she made a rosemary focaccia.  It does not suck.

You can add all kinds of things to that beer bread recipe.

Cheese, jalapenos, garlic butter, black olives or just about anything.

You can also experiment with different kinds of beer. I like using Shiner Bock.

The best thing about this bread is it can be ready start to finish in about 90 minutes or less.

Edited by Steamboat1874

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So if anyone is interested, it's day 2 of my attempt to grow a sourdough starter.  No bubbles yet, still looks like normal dough.

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Always wanted to make my own bread.  Does one need any special equipment more than a bread pan for baking? Thermometer? Special pan/dutch oven? Special oven?

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You don’t need anything special, for sure. Having a stand mixer is nice, though I understand many prefer to kneed by hand.

I’ve learned that you have to appreciate the difference between dry measuring devices and liquid ones, and also that you fill dry measuring devices by spooning in product (flour) not scooping/packing them. Other than that, you likely have everything you need already other than yeast packets.

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Picked up some flour and yeast before the rush, but not a lot of flour.  Got an instacart order from Sam's today and got a sub for 25 lbs of all purpose flour.  Had to dig out the old homebrew buckets for storage, but bread making is about to commence.

/oh, and apparently, it was 50 lbs of rice.  Crap.  Volume was 7.5 gallons.  I'm good for 10 years.

Edited by dcbc

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On 3/31/2020 at 2:13 AM, Sam Lin said:

Please post your cornbread and biscuit recipes also, I love those and have never hit one that I felt was amazing.

I’ve tried so many cornbread recipes and I always come back to the recipe on the back of the Aunt Jemima yellow corn meal package. It’s still the best no frills cornbread I’ve had. The only change I make is I  preheat a cast iron skillet for 7-8 minutes with shortening in it before pouring the batter.

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So I'm on Day 3 of growing a sourdough starter, and I've got bubbles as well as a nice yeasty aroma.  Hopefully the twice a day feedings can get it up and running by Sunday so I can give it a shot.  We'll see.

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33 minutes ago, Pato del Muerto said:

https://www.myspicesage.com/ for bulk flour delivered if you can’t find any in store shelves.  Other items as well. 

another local option is Barton Springs Mill: https://bartonspringsmill.com/

 

Currently offering free shipping in TX for all orders that are 5-10 lbs (refunded after sale is complete evidently) but their stuff is great...

Edited by NoName

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