Bread

[Delta Riverat]

At age 70 I just made my first loaf of bread. I mean I made it myself from scratch. I have made many loaves before but they were done with a "bread machine"

So those really don't even count by comparison, not even close. The bread machine makes stuff that's hardly better than supermarket bread. This stuff Rocks!

It's a "no kneed" recipe off the web. Three cups flour, 1.5 cups water, 1 pack yeast and 2 tsp salt. Mix, rise, refer minimum 8 hours and bake.

Amazing -

 

[SteveK]

We will be the judges, send 10 of us a loaf asap.

 

[BruceK]

Congratulations. Try making your own starter to use instead of yeast and you`ll create sourdough.
A mixer with a dough hook helps with kneading.

 

[Frosty]

This makes me want to look for a similar no-knead recipe, but for sourdough. Only problem is wanting to eat half the loaf with butter the minute it comes out of the oven. Okay, maybe I'd better not find a recipe...

 

[SteveK]

Nothing like fresh hot bread and butter.

 

[Delta Riverat]

After the 10 minute cool down we cut the first slice and applied the butter. Nirvana. Crack.

Yeah, I could get really fat with this no doubt. Just amazing for something so basic and easy to do.

There will be more -

 

[oyster69]

At age 70 I just made my first loaf of bread. I mean I made it myself from scratch. I have made many loaves before but they were done with a "bread machine"

So those really don't even count by comparison, not even close. The bread machine makes stuff that's hardly better than supermarket bread. This stuff Rocks!

It's a "no kneed" recipe off the web. Three cups flour, 1.5 cups water, 1 pack yeast and 2 tsp salt. Mix, rise, refer minimum 8 hours and bake.

Amazing -

Very nice. Homemade bread is excellent! This is my sourdough I made earlier.

 

[BruceK]

Very nice. Homemade bread is excellent! This is my sourdough I made earlier.

Tell us about your starter.

 

[Mambo42]

That does look delicious, but did it also taste delicious ?
We have a bread machine onboard, cannot say it is super quality, but it does beat the frozen bread we have in our freezer.

 

[Marco Flamingo]

Since we got rid of the propane oven, breadmaking has taken a twist. Part of it is that "bread" doesn't necessarily mean "loaf." I still make sourdough and rye bread in a Dutch oven (stove top). With only two aboard, a loaf needs to be small, so I have two miniature loaf pans and cut the slices lengthwise for sandwiches. One loaf = four slices = two sandwiches. But I've branched out to English muffins, naan, etc., that are quicker and traditionally stove top. Also have been making fresh tortillas (corn, of course) and pannukakku (after finding the right pan in a sporting goods store in Finland).

English muffin

Sourdough

Dark Rye

Mini loaves

Pannakakku with strawberry preserves. Makes me hungry just looking at the picture.

Fresh tortillas

 

[RT Firefly]

Greetings,
Holy crap. Impressive! I'm going to have to up my game...

 

[MV Moira]

Rule 34. Food porn!

 

[oyster69]

Tell us

Tell us about your starter.

Tell us about your starter.

Hello, Thanks for your interest in my sourdough starters, I have two.
I’ve named them, Pliny the Elder and a more recent offshoot, Pliny the Blonder.
So, I got interested in ancient bread and foods after a couple of long visits to Pompeii.
After returning home I came across a site called tavola mediterranea (link below) by a Lady by the name of Farrell Monaco, a classical archeologist and food writer.
Her site is interesting reading.
She has two recipes for levain/starter by Pliny the Elder.

I opted for the recipe based on grapes, grape skins to be exact as I live in a grape and wine region of Canada.

My starter, Pliny the Elder is 6 years old now and gives excellent and consistent results.

I’m making up a dough now for baking tomorrow.

 

[Delta Riverat]

I have to admit, after researching these "sourdough starters" I'm impressed. Just mix some flour and water and leave out in the air and it just happens like magic. Yeah, I know, not magic, airborne yeast and bacteria.

The early winemakers didn't use yeast, there was plenty on the skins already. Kinda cool.

 

[Marco Flamingo]

The early winemakers didn't use yeast, there was plenty on the skins already.

Wild yeast can work. The problem is that sooner or later you will make a batch of wine that gets a touch of the wrong wild yeast. We stayed with a couple on Samos that made their own wine. One year's vintage had a bit of "bad" yeast. Wine had a little fizz and tasted like it had been strained through a gym sock. I've had similar when making beer at home: over carbonated and funky. But then it's only 5 gallons, not 200 bottles.

Commercial yeast, like a sourdough "starter," can eliminate that issue, at least for a long time. Sometimes even the starter slowly gets a competing "bad" yeast and one needs to start new starter. Good news is I've never heard of it hurting anybody.

 

[Delta Riverat]

I can imagine that being in the 450 degree oven for 45 minutes would kill everything.

 

[Marco Flamingo]

I can imagine that being in the 450 degree oven for 45 minutes would kill everything.

Yes, but it may not rise properly or the funk from a wild yeast may remain (too much of a good thing). My sourdough starter is going on 3 years (cause I'm cheap), but if I needed a "must work" new starter, I'd probably spend a few bucks for a commercial culture. Then that culture can be regenerated for years.

 

[oyster69]

Oh yeah, it’s good.
Really good!

 

[HeadedToTexas]

At age 70 I just made my first loaf of bread.

Man, 'rat, it looks like you did very well! That's inspiring. What kind of oven did you bake it in?

 

[Judy at JWY]

I'm impressed. Are all of you guys posting about making bread?

I have always felt that boating, particularly trawlers, was a non-sexist sport/lifestyle. You know: women at the helm, engine room checks, fueling, navigating, handling lines, dropping anchor, launching dinghy, washdowns...

But now we have a TF thread on baking bread and it's by the men aboard?! I'm proud of you, but I hope you do the laundry too!

 

[slowgoesit]

Yep, make bread, do the laundry, vacuuming, and the dishes as well! If it needs doing, doesn't matter what sex you are, just DO it!

 

[Marco Flamingo]

For laundry, always spill some bleach. Spill in on your own clothes, not hers, or you will really be in trouble. You won't be asked to do laundry again. For dishwashing, you'll need to drop several.

 

[Delta Riverat]

Man, 'rat, it looks like you did very well! That's inspiring. What kind of oven did you bake it in?

Thanks! It was really good, used the high gluten bread flour, the cast iron dutch oven and the electric oven at the house (not the boat)

I really like rye bread so I will try the following;
2.5 cups white flour
1 cup dark rye flour
2 tsp caraway seeds
2 tsp salt
1 pack yeast

 

[oyster69]

Baked these two yesterday.

 

[dannc]

I have to admit, after researching these "sourdough starters" I'm impressed. Just mix some flour and water and leave out in the air and it just happens like magic. Yeah, I know, not magic, airborne yeast and bacteria....

Prior to the pandemic I was making bread. I was a bit lucky that I was making my own bread and noticed that it flour and yeast was disappearing from the shelves so I was able to buy enough before it completely disappeared. If I had waited a week or two, there would have been none available, even on the websites I used to buy supplies. I did find some local flour mills that I think I could have gotten flour, but thankfully, I never ran out of flour. I really wanted to buy from the local mills but they sold in quantities I could not use so I would have had to find some other people who would want to split the order.

Any who, I was more concerned with yeast. All of the yeast I would normally buy comes out of Mexico and the plant had shutdown so I figured it was sourdough time.

I found instructions for a sourdough, maybe from one of my Joy of Cooking editions or Julia Childs books, and made a batch. It was just water and flour in a jar. I did not leave it on covered though. Just tossed some each day and added more flour and let it do it's thing. I used that starter for years, and then stopped making bread for some reason.

I use a no kneed technique, a hot preheated oven with a cast iron Dutch oven or cast iron bread pans.

The long bread making conversation on Cruiser Forum, and this discussion, is making me think of baking again.

 

[Delta Riverat]

I'm working my second loaf as we speak -

Not rye, just another roll of what worked well before. Still need to order up the rye flour.

 

[Delta Riverat]

Baked these two yesterday.

Looks great! How do you get the perfect oval shape?


The new dough has risen and now resting in the fridge overnight, baking tomorrow -

 

[oyster69]

Looks great! How do you get the perfect oval shape?


The new dough has risen and now resting in the fridge overnight, baking tomorrow -

I use proofing baskets called a banneton to support the dough as they proof in the fridge overnight.
They’re usually made of rattan or wicker. Typical shape are a round if making a boule or oval for a loaf, other shapes and materials are available too.
Pics of the bannetons are from the interwebs, pics of the bread are mine.

 

[Delta Riverat]

That looks killer!

My second risen and refered 1 hour. Bake tomorrow and eat for supper with salad, cheese and salami -

Amazing that that pot of ooze will soon be wonderful!

 

[oyster69]

So, I proofed this loaf of bread in the banneton top right corner. Bannetons usually come in a set of two with cloth liners that you may want to use or not. I didn’t use a liner on this one, hence the distinctive pattern on the outside of this loaf of sourdough.