Can we talk bread making? (1 Viewer)

[parasaurolophus]

Have a sourdough starter going that I have made several loaves from now. Most have turned out like crap. Had one real good winner that I cant seem to duplicate. Had a couple that had real good flavor, but fairly little rise. Had one that was literally a flatbread. It just kept oozing as it got warmer and filled up the whole pan bottom. No idea what happened there. Had a couple others that looked perfect, but when I tasted them it was like eating nothing. I think i used too much flour on the surface to knead it. Would love some suggestions. 

Have made some very good no yeast/no knead beer and cheese breads. So easy and man do they have good flavor. This one is my favorite. 

Anybody use their stand mixer to knead? 

Made some naan yesterday that was fantastic. So easy too. 

We made this last week to eat with hummus. 

 

[ChiefD]

To be honest, this is my yeast favorite topic.

 

[Ilov80s]

My wife makes a ridiculously good loaf of bread, it's very easy. I'll get you the recipe.

 

[Nathan R. Jessep]

To be honest, this is my yeast favorite topic.

You keep this up and you are toast

 

[dickey moe]

You keep this up and you are toast

That's crummy.

 

[Hov34]

This is a weird thread, any way you slice it.

 

[Foosball God]

Have a sourdough starter going that I have made several loaves from now. Most have turned out like crap. Had one real good winner that I cant seem to duplicate. Had a couple that had real good flavor, but fairly little rise. Had one that was literally a flatbread. It just kept oozing as it got warmer and filled up the whole pan bottom. No idea what happened there. Had a couple others that looked perfect, but when I tasted them it was like eating nothing. I think i used too much flour on the surface to knead it. Would love some suggestions. 

Have made some very good no yeast/no knead beer and cheese breads. So easy and man do they have good flavor. This one is my favorite. 

Anybody use their stand mixer to knead? 

Made some naan yesterday that was fantastic. So easy too. 

We made this last week to eat with hummus. 

I prefer to go artisan no knead.  I'm not a sourdough guy at all.

The recipe I use just calls for flour, salt, yeast, and water.  You need to let it sit awhile to rise, but it is really easy to do.  You do need a good dutch oven though to make it turn out well.  I have a Le Creuset that I use.

http://lifemadesimplebakes.com/2016/09/4-ingredient-no-knead-artisan-bread/

I use this as a base and then do different things.  For instance, if I want a cheddar jalapeno bread I add about a cup and a half of freshly grated cheddar (don't use the pre shredded crap) and then two or three jalapenos that I cut into rings and then cut in half.

I've also done a fruit and nut bread by going half wheat flour and then adding in some different nuts and dried fruits.  Then I sprinkled some sugar in the raw over the top at the browning phase.

 

[Brony]

To be honest, this is my yeast favorite topic.

Like we knead another bread topic. 

 

[msudaisy26]

Like we knead another bread topic. 

You are the best thing since... wait I had something for this!

 

[Ignoramus]

I prefer to go artisan no knead.  I'm not a sourdough guy at all.

The recipe I use just calls for flour, salt, yeast, and water.  You need to let it sit awhile to rise, but it is really easy to do.  You do need a good dutch oven though to make it turn out well.  I have a Le Creuset that I use.

http://lifemadesimplebakes.com/2016/09/4-ingredient-no-knead-artisan-bread/

I use this as a base and then do different things.  For instance, if I want a cheddar jalapeno bread I add about a cup and a half of freshly grated cheddar (don't use the pre shredded crap) and then two or three jalapenos that I cut into rings and then cut in half.

I've also done a fruit and nut bread by going half wheat flour and then adding in some different nuts and dried fruits.  Then I sprinkled some sugar in the raw over the top at the browning phase.

Absolutely go with the Dutch oven method. Have dough a little slack, heat Dutch oven to 450°, cook covered for 30 mins then take off the lid and go for another 10-15 until internal temp is 210°.

Look up Alton Brown's Sourdough for technique

 

[NewlyRetired]

I prefer to go artisan no knead.  I'm not a sourdough guy at all.

The recipe I use just calls for flour, salt, yeast, and water.  You need to let it sit awhile to rise, but it is really easy to do.  You do need a good dutch oven though to make it turn out well.  I have a Le Creuset that I use.

http://lifemadesimplebakes.com/2016/09/4-ingredient-no-knead-artisan-bread/.

I don't understand step 4.  Where should I place the paper at this stage?  it seems like it is intended for the Dutch Oven but that is in the oven heating at this stage.

Meanwhile, transfer the dough to a well-floured surface. Take the corners and fold under, creating a ball. Place on a large square of parchment paper (big enough to cover the bottom of your Dutch oven). Dust dough with flour, cover it with plastic wrap and allow it to rest for 15 minutes. Using a sharp knife, at a 90 degree angle, score an X in the top of the loaf. Each score mark should be about 2½ inches long and about ¼" deep. Using a mister, spray bottle, clean toothbrush or pastry brush, lightly mist (or brush) the top of the bread with water

also, most no knead recipes usually have a second rise (2 hours) after the first long rise.  I guess that is not required for this recipe?

 

[parasaurolophus]

I am not getting the "take the corners and fold under to make a ball step either."

 

[NewlyRetired]

I am not getting the "take the corners and fold under to make a ball step either."

I think it is replicating something like this, see at the 30 second mark of vid.  It will be harder though because this no knead dough is ultra sticky.

https://www.youtube.com/watch?v=ktWciCa_UDg

 

[Soulfly3]

Using a cast iron pot w a lid will solve all your bread woes. Believe me.

Boule Recipe

I'd start w 200gr water FIRST (not the whole 250), and add upt o extra 50gr if needed

Perfect. Every time.

 

[Foosball God]

I don't understand step 4.  Where should I place the paper at this stage?  it seems like it is intended for the Dutch Oven but that is in the oven heating at this stage.

Meanwhile, transfer the dough to a well-floured surface. Take the corners and fold under, creating a ball. Place on a large square of parchment paper (big enough to cover the bottom of your Dutch oven). Dust dough with flour, cover it with plastic wrap and allow it to rest for 15 minutes. Using a sharp knife, at a 90 degree angle, score an X in the top of the loaf. Each score mark should be about 2½ inches long and about ¼" deep. Using a mister, spray bottle, clean toothbrush or pastry brush, lightly mist (or brush) the top of the bread with water

also, most no knead recipes usually have a second rise (2 hours) after the first long rise.  I guess that is not required for this recipe?

I just grabbed the first one I saw with the right ingredients.  I don't use paper, the dutch oven doesn't need it.  I also have a second rise.  It is about 30 minutes or so.  Enough time to preheat the oven and the dutch.

 

[parasaurolophus]

Using a cast iron pot w a lid will solve all your bread woes. Believe me.

Boule Recipe

I'd start w 200gr water FIRST (not the whole 250), and add upt o extra 50gr if needed

Perfect. Every time.

attempting this one today. Definitely was hard to mix by hand. Seemed like I needed more water, but followed measurements exactly. 

 

[parasaurolophus]

Using a cast iron pot w a lid will solve all your bread woes. Believe me.

Boule Recipe

I'd start w 200gr water FIRST (not the whole 250), and add upt o extra 50gr if needed

Perfect. Every time.

Turned out awesome. Thank you. Crust was perfect.

Thank you also to @NewlyRetired I swear that one last fold over and pinching at the bottom and flipping is giving these loaves such better shape. Made three yesterday and have one doing the second rise as I type this. 

Today's is a bit experimental. It is a french bread recipe where I swapped the water for guinness. I wasn't sure how the beer would affect rise since I was introducing alcohol right away, but it doesnt seem to have mattered.  

 

[Redwes25]

 

[Hastur]

Beard on Bread is the classical text on bread making.  It is a must have if you are even semi-serious about bread making.

 

[Soulfly3]

Turned out awesome. Thank you. Crust was perfect.

Thank you also to @NewlyRetired I swear that one last fold over and pinching at the bottom and flipping is giving these loaves such better shape. Made three yesterday and have one doing the second rise as I type this. 

Today's is a bit experimental. It is a french bread recipe where I swapped the water for guinness. I wasn't sure how the beer would affect rise since I was introducing alcohol right away, but it doesnt seem to have mattered.  

Glad you enjoyed it, Ill let the wife know (it's her blog/hobby) I linked you to. 

I absolutely love it and make it weekly. 

 

[NewlyRetired]

I am trying the cast iron cook today.  I am coming to the end of my second rise and the dutch oven is preheating.

This dough is tricky to work with because it is so sticky!

 

[NewlyRetired]

I have seen some videos recommend putting a shallow X in the top of the bread before baking in cast iron but not every one says this.

Is this just personal preference only?

 

[Soulfly3]

I am trying the cast iron cook today.  I am coming to the end of my second rise and the dutch oven is preheating.

This dough is tricky to work with because it is so sticky!

I have seen some videos recommend putting a shallow X in the top of the bread before baking in cast iron but not every one says this.

Is this just personal preference only?

The dough can be pretty sticky at times, but that liquid is what creates the steam, the rise and the crust. 

As for the X..

 I always do it. Not sure it makes a difference, but I feel like it does. 

 

[Soulfly3]

The trick w bread is making 1-3 and figuring out the exact liquid amount that makes the best bread for you. 

Feel like some flours need more or less than the recipe indicates, and there's no way to kno aside from trial and error. Worth it tho

 

[NewlyRetired]

First loaf is complete.  Not the roundest thing in the world but smells good. I can't wait to try it today.  

https://imgur.com/a/ugmq6

 

[parasaurolophus]

Glad you enjoyed it, Ill let the wife know (it's her blog/hobby) I linked you to. 

I absolutely love it and make it weekly. 

I am pretty much addicted now. 

I will probably have to dig my stand mixer out of the basement. 

Need to get some better mixing spoons too. I keep bending handles since i have no wood spoons. 

 

[Soulfly3]

First loaf is complete.  Not the roundest thing in the world but smells good. I can't wait to try it today.  

https://imgur.com/a/ugmq6

Round cast iron pot fixes this too

 

[NewlyRetired]

Round cast iron pot fixes this too

I used a round cast iron pot.

 

[Ignoramus]

I am trying the cast iron cook today.  I am coming to the end of my second rise and the dutch oven is preheating.

This dough is tricky to work with because it is so sticky!

Coating your hands with flour helps.

 

[Ignoramus]

I have seen some videos recommend putting a shallow X in the top of the bread before baking in cast iron but not every one says this.

Is this just personal preference only?

Personal preference. The loaf will naturally split.

 

[NewlyRetired]

I have been making of ton of bread with lots of success.  Yesterday I tried my first go at Pita bread and I loved it.

Does anyone have a recommendation for a loaf type bread recipe I can slice for sandwiches?  I don't want something too soft though if you have a choice

 

[NewlyRetired]

I have a question for the cast iron cooks.  I have done about 10 artisan loafs in the cast iron and I like them but I am noticing one issue that hopefully some one can help me with.

The texture of the bottom crust (just the bottom) looks off to me.  The taste is fine but it is not the same consistency as the top crust.   I also notice that the bottom crust is more difficult to cut through when trying to make slices.

Any ideas what I might be doing wrong?

 

[parasaurolophus]

I have a question for the cast iron cooks.  I have done about 10 artisan loafs in the cast iron and I like them but I am noticing one issue that hopefully some one can help me with.

The texture of the bottom crust (just the bottom) looks off to me.  The taste is fine but it is not the same consistency as the top crust.   I also notice that the bottom crust is more difficult to cut through when trying to make slices.

Any ideas what I might be doing wrong?

Can you put it higher in your oven? Can you put a heat shield below it, like an empty crappy baking sheet on a lower rack?

ETA: You are preheating cast iron also right?

 

[NewlyRetired]

Can you put it higher in your oven? Can you put a heat shield below it, like an empty crappy baking sheet on a lower rack?

ETA: You are preheating cast iron also right?

I am preheating pan for 30 minutes.

I am putting pan on bottom shelf in oven.  I should have room to move it up.  I will also try he heat shield.

To make sure I am clear, the bottom is not burning.