Bread

[man n black]

There are many many YT videos for quick french baguette and sourdough (after the starter matures) bread making without the bread maker.

Fantastic watching and will inspire you, as it did me, to make amazing loaves as it becomes very easy.

 

[DebbieO]

If you're interested in making your own sourdough starter and bread, check out Chad Robertson's Tartine Bread. Not hard, but time consuming. Typically a multi day project for me.

 

[Delta Riverat]

The dough is in the oven and in 10 minutes the lid comes off the dutch. The house is filled with that wonderful aroma of baking bread -

Loaf 2 resting on the cooling rack. Just a couple more minutes...the butter is out, the knife is ready

 

[ksanders]

The dough is in the oven and in 10 minutes the lid comes off the dutch. The house is filled with that wonderful aroma of baking bread -

Loaf 2 resting on the cooling rack. Just a couple more minutes...the butter is out, the knife is ready

Beautiful!!!

 

[ksanders]

Vicky owns a bakery in Mexico, and grew up in her family bakery.
She makes sourdough bread almost daily.

People know i love fresh bread, so marrying a baker is no suprise!

 

[Delta Riverat]

This loaf was just as killer as the first.

The inside is like custard and has a sweetness to it even though there is no sugar in the mix. Me thinks that is what the yeast is doing on the overnight refer rest.

 

[mvweebles]

Rolls for sandwiches for our two day passage to El Salvador. Small oven with a lot of hot spots that won't fit a Dutch oven so rolls seem to work fairly well.

Peter

Soft Dinner Rolls

A timeless soft dinner roll, a wonderful accompaniment to everything from soup and salad to meat and potatoes.

www.kingarthurbaking.com

 

[Delta Riverat]

Those look perfect. I'll take some ham and cheese on mine por favor -

 

[Delta Riverat]

My third dough is rising in the middle room (warmest in house) will be baked tomorrow for Thanksgiving -

 

[BruceK]

Somewhere, on the bookshelf, if I could find it through the fog of Influenza A, is the degrading soft cover "Uncle John`s Bread Book". A mine of bread information, starters, grain varieties, baking techniques. And obesity.

 

[Frosty]

Somewhere, on the bookshelf, if I could find it through the fog of Influenza A

That's rough! I hope you feel better soon.

 

[greg_c]

(searching desperately for the smallest footprint breadmaker that runs on 120vac)

 

[Muirgen Afloat]

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 -

Congratulations on your bread. I didn't bread for years then quick for some more. Recently got back into with sourdough. It's kind of a love and hate relationship.... I love the finish product but and hating all the care that goes into in between time. Nothing beats fresh bread though.

 

[Delta Riverat]

Thanks!

Yeah, before I did this "no-knead" thing, I thought bread was a lotta work. All this rising and punching and re-rising and covering and storing... which is why I bought the bread machines.

So I found this little gem. Throw the 4 items in a bowl, mix it up, cover and rest in a warm place for a couple hours and then in the fridge overnight. Next day remove the dough from the fridge and rest an hour, preheat oven and dutch oven, flop the dough on parchment paper and pop the paper into the dutch. Thirty minutes at 450F covered and 12 w/o the lid. My hands don't even get dirty.

That last loaf got raves at Thanksgiving with more than one person asking "You made this" with of course that look of wonder on their face -

 

[slowgoesit]

That last loaf got raves at Thanksgiving with more than one person asking "You made this" with of course that look of wonder on their face -

The correct response would be: "Of course! Doesn't EVERYONE make their own bread?"

 

[Marco Flamingo]

If your loaf is small enough to not touch the sides, these work great to replace parchment. They can double as non-skid for the surface of the induction stove.

 

[HeadedToTexas]

OMG, my first effort turned out great! Thanks for the inspiration.

 

[Delta Riverat]

Hmmm, that looks familiar, you used the no knead recipe?

 

[HeadedToTexas]

Hmmm, that looks familiar, you used the no knead recipe?

I did. As you said, super easy and outstanding bread! Definitely a keeper.

My go-to bakery closed shop several years ago and that began a quest for decent bread. We found a suitable substitute after many trials, but that only works when at our dirt home. Finding good bread when cruising is important and I had been resisting the obvious answer of baking our own as it seemed too complicated. Your no-knead recipe fixes that completely.

Have you tried baking the bread without the Dutch oven?

 

[HeadedToTexas]

We ate that loaf still warm from the oven like starving wolves. It was heavenly. The goal has been to make sliced bread for BLTs and sandwiches of all types. What do you guys do for slicing crusty, "organic" shaped loaves?

 

[Marco Flamingo]

We were able to get out of the PNW in time to avoid the atmospheric river. Have been watching the news and glad I had scheduled a bread making program. The classes were sort of semi-commercial baking and had many irons in the fire (loaves proofing or in the oven) at the same time. Now I have to take a couple of days to look at my notes and remember what I "learned." In theory, I know a lot about bread making and have a diploma to prove it.

 

[Delta Riverat]

We ate that loaf still warm from the oven like starving wolves. It was heavenly. The goal has been to make sliced bread for BLTs and sandwiches of all types. What do you guys do for slicing crusty, "organic" shaped loaves?

Yes, the slicing does present an issue. The crust is so robust and the inside so soft that it is difficult to slice thin. Me thinks a long thin serrated blade moving back and forth briskly would be the best. So far we've bee doing thick slices and cutting those in half. I don't think I could do a good looking half inch slice.

 

[oyster69]

Yes, the slicing does present an issue. The crust is so robust and the inside so soft that it is difficult to slice thin. Me thinks a long thin serrated blade moving back and forth briskly would be the best. So far we've bee doing thick slices and cutting those in half. I don't think I could do a good looking half inch slice.

Try an electric knife, works better then a hand held serrated knife.

 

[oyster69]

So, I’ve been away sailing for a month.
I fed my starters before leaving and put them in the fridge. My starters are robust but, they hadn’t gone that long without a feeding. When I got back it took me a couple of days to bring them around and today they repaid me with this beauty.

 

[Delta Riverat]

Have you tried baking the bread without the Dutch oven?

I haven't, but if you hit that link on post #1, she does give instructions on how to do it w/o the Dutch. It's a long read but it's there in the details.

 

[Delta Riverat]

Got my Caraway seeds and my Rye flour. Tomorrow I mix and rise my first scratch Rye. Bake on Thursday -

The dough is mixed with 2.5 cups bread flour and 1 cup rye flour and 2 tsp caraway seeds. Same salt but I needed a bit more water to match the added flour. Now rising in the warm room.

 

[Delta Riverat]

Rye Loaf;

As you can see the no-knead worked fine for the rye. Next loaf will have more caraway and a sprinkle of kosher salt over the top before baking.

Yeah, killer good just like the others, just needs a little more flavor. Even though there is more flour, there is less rise. I think the rye flour has less gluten than the white.

 

[Marco Flamingo]

One of the rye breads made in class used a really long autolyze with just the rye flour. Then just salt and "levin" (sour dough starter) added next day. Long proof, but the flour in the starter was the only wheat. Very powerful, dark, and dense.

 

[Delta Riverat]

Yes, I looked up the autolyze thing and learned a lot. Like the 2.5 cups of wheat and the 1 cup of rye, the 30% thing. Hehe, this stuff is fun! I know nothing about bread making but I'm making really good bread anyway -

Yeah also learned about the way less gluten and the rye loaf is denser with less air pockets. I'll run this one again with 50% more seeds and the kosher sprinkle before baking. I had some rye dinner rolls salt crusted at a German restaurant once and they rocked!

 

[oyster69]

The first batch of Christmas/seasonal pistachio biscotti. Excellent with an espresso!