Bread

Discussion in 'General Discussion' started by Strigidae, Jan 21, 2019.

  1. Strigidae

    Strigidae Administrator Staff Member

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    Bread and bread science has caught my attention lately. The yeast bringing our food alive with flavor and an airiness that causes it to be light and fluffy. The dark browns of the crust that breaks in your hand. The absolute divine smell of it baking. All of the processes that go into making a good loaf of bread make me very happy. I'm on experiment batch 8 and its been a learning event for sure.

    Anyone else make their own bread?
     
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  2. ManOfSteel

    ManOfSteel Member

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    I grew up in my fathers bakery. I’m a bread savage LOL. I make my own but not as frequently as I’d like.
     
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  3. Strigidae

    Strigidae Administrator Staff Member

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    Made a sour dough starter yesterday. Was pleased to see bubbles in 24 hours. Hopefully it will work out.
     
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  4. Jtallen83

    Jtallen83 Member

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    For many years I kept a batch of sour dough starter going. I gave it up about two years ago due to the increased travelling on the job and an attempt to lessen my weight, fresh baked bread makes it hard to limit the portions! It was very interesting to see the character of the bread change, different brand flours I had available, different ovens, local water used, even the elevation it was made caused subtle differences.
    Enjoy the tasty learning adventure!
     
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  5. Strigidae

    Strigidae Administrator Staff Member

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    I have noticed the subtle changes. Its super fun!

    Went from an all purpose flour to bread flour was a huge jump. But doing an extra rise cycle has made a huge difference on one recipe.
     
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  6. Strigidae

    Strigidae Administrator Staff Member

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  7. Mountainmistwanderer

    Mountainmistwanderer Member

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    I make my own Semolina bread. Usually when I make meatballs. About 40 to 60 meatballs at a time. Meatball parmigiana hero's!!! Just made a batch of 70+ meatballs with pasta this weekend but that was for a party.
     
  8. Bushman5

    Bushman5 Member

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    I had a batch of sourdough starter that I kept going for almost 5 years . Ex gfs spawn threw it out one day because he was mad.

    I was pissed.

    Going to make a batch this weekend , it’s been far too long
     
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  9. SEMO

    SEMO Member

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  10. BlueDogScout

    BlueDogScout Member

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    If you want dense unleavened bread I’m your guy lol
     
  11. C99c

    C99c Member

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    This is something I've always wanted to do, but just never set aside the time. Maybe this year.
     
  12. OKcherokee

    OKcherokee Member

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    looks good!
     
  13. BlueDogScout

    BlueDogScout Member

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    Probably should have people post recipes...
     
  14. Mountainmistwanderer

    Mountainmistwanderer Member

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  15. Strigidae

    Strigidae Administrator Staff Member

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  16. Strigidae

    Strigidae Administrator Staff Member

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    There is nothing better than fresh bread and olive oil with salt and pepper to dip it in.
     
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  17. mtngoat

    mtngoat Member

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    That is wizardry I would love to learn. One of my many regrets when it comes to my grandmother is that I didn’t spend enough time with her in the kitchen. She used to make bread all the time, it was so good, and her biscuits an I wish I could make her biscuits.
     
  18. BlueDogScout

    BlueDogScout Member

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    My grandmother wrote down the wrong proportions in all her recipes so only she could make them so good lol I can make her biscuits right but not the bread!
     
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  19. Strigidae

    Strigidae Administrator Staff Member

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    Mine did the same.
     
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  20. Strigidae

    Strigidae Administrator Staff Member

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    Bread recipe Ive been using from high country cooking to my best recollection.

    6 cups of bread flour
    2 TBS sugar
    2 tsp salt
    2 TBS olive oil
    2 cups warm water
    2 packets of yeast
    1 egg

    Mix yeast water and sugar to proof. Add to flour salt and olive oil. Mix with hands until can get a window pane effect from the dough. Usually about 10 minutes of kneading etc. Set to rise in a bowl with a light coating of olive oil. Do three rise cycles an hour at a time. Cut into size coat with beaten egg and make signature cuts. Bake for 20-30 minutes at 400-425. Preheat over about 30 minutes before baking. Can add a steam pan for the first 15 minutes. Let cool for 20-30 minutes and enjoy with friends.

    Will rise best at around 70 degrees. I keep my house cooler so ill put it near the stove.
     

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