Who makes their own bread?
It all started with the bread machine my wife bought. Since then I've started baking more and more bread. It tastes good and I know what I put into it. And nothing beats that fresh out of the oven taste.
Last week, French baguettes
(http://farm3.static.flickr.com/2770/4084860514_da9c040b9f.jpg)
Today bialys (very hard to find around here :( )
(https://farm4.static.flickr.com/3520/4084860374_627fbdf6d0.jpg)
What kind of bread do you bake?
Very nice! [thumbsup]
I used to bake my own bread but haven't done it in a while. Think I should start again.
I used to do a fair amount of different kinds of multigrain loaves, also pizza crust, cinnamon rolls, dinner rolls, etc.
I tried sourdough but had a bit of a hard time keeping the starter going.
My wife bakes a lot of bread. She has tried many different french baguette recipes, but none were really good. We were maybe spoiled my living in France for 2 years.
We recently found a take and bake loaf from Minneapolis (http://www.newfrenchbakery.com/products/product_detail.cfm?CAT_ID=1&this_section_id=2&snav=1 (http://www.newfrenchbakery.com/products/product_detail.cfm?CAT_ID=1&this_section_id=2&snav=1)) that are really good.
She makes 1 type bread that takes a 1/2 can of Budweiser that is to die for. I will have to ask her what it is.
mitt
this thread is evil
I once made a gluten-free pizza crust from scratch.
Quote from: somegirl on November 07, 2009, 07:40:15 PM
I once made a gluten-free pizza crust from scratch.
;D
we actually make g/f bread all the time, and...... Betty Crooker now makes g/f cake mix [thumbsup]
*g/f hugs for BP*
I can't bake a dang thing. well, ok, I managed to not make the beast with two backs up biscuits that one time.
Quote from: teddy037.2 on November 07, 2009, 09:26:09 PM
I can't bake a dang thing. well, ok, I managed to not make the beast with two backs up biscuits that one time.
I used to be the same way but I figured if I can do the valves on my bikes and design multistory buildings, I should be able to bake a loaf of bread? So I gave it a shot. It's not as easy as you might think but it's doable. [wine] :)
Quote from: bobspapa on November 07, 2009, 07:34:42 PM
this thread is evil
Sorry BP. I don't know how you do it.
I've been trying to do more kitchen stuff but haven't tried bread yet. One quick trick I learned with unsliced bread - if its a day or two old you can rub the crust with wet hands then throw it back in the oven for 10 minutes @ 350 and the bread will be nice again. You can get 3-4 days out of a loaf doing this.
We go through 50-pound bags of King Arthur "Lancelot" four or five times a year.
Bread is good.
Quote from: The Architect on November 08, 2009, 02:40:21 AM
I used to be the same way but I figured if I can do the valves on my bikes and design multistory buildings, I should be able to bake a loaf of bread? So I gave it a shot. It's not as easy as you might think but it's doable. [wine] :)
I leave the baking to my patisserie degree'd sister ^_^ but I'm a fairly handy cook. it's a totally different world.
Quote from: The Architect on November 07, 2009, 05:09:29 PM
Who makes their own bread?
It all started with the bread machine my wife bought. Since then I've started baking more and more bread. It tastes good and I know what I put into it. And nothing beats that fresh out of the oven taste.
Last week, French baguettes
(http://farm3.static.flickr.com/2770/4084860514_da9c040b9f.jpg)
Today bialys (very hard to find around here :( )
(https://farm4.static.flickr.com/3520/4084860374_627fbdf6d0.jpg)
What kind of bread do you bake?
I'm a good cook - have cooked 90% of the food my family eats for almost 30 years, but breads and cakes are tough.
That's good lookn' stuff. [thumbsup]
LA
Quote from: mitt on November 07, 2009, 05:33:29 PM
She makes 1 type bread that takes a 1/2 can of Budweiser that is to die for.
They make Budweiser that's to die for? I've never seen it sold :P
*ponders this as christmas/hanukkah gift... most likely to self*
Quote from: MrIncredible on November 08, 2009, 12:22:30 PM
They make Budweiser that's to die for? I've never seen it sold :P
well, with InBev running the show now, I like to imagine there is some hope ;)
Quote from: Mad Duc on November 08, 2009, 04:49:47 AM
I've been trying to do more kitchen stuff but haven't tried bread yet. One quick trick I learned with unsliced bread - if its a day or two old you can rub the crust with wet hands then throw it back in the oven for 10 minutes @ 350 and the bread will be nice again. You can get 3-4 days out of a loaf doing this.
If you don't eat bread that quickly, you can also put it in the freezer (slice it first).
BTW, never refrigerate bread...it is the fastest way to make it go stale.
I got a bread maker from my sisters estate a few years ago, but never used it. Thought about selling it, but they don't seem to be worth much in resale terms.\
Maybe I oughta give it a try.
too much trouble
had a bread making machine before
used it maybe a handful of times.
If you want to make bread on a regular basis (whether with a machine or not), I recommend getting some dedicated containers for each type of flour, wheat gluten, etc. that you use and keep an appropriate measuring cup in each container. Keep the containers labeled and all together near your bread machine (or whatever you make the dough in).
Once you have everything set up then it's actually not a lot of work to make a loaf.
If you had to dig out each ingredient separately, run to the store because you don't have something, find a measuring cup/spoon for everything, have to clean them up every time, sometimes in the middle of the recipe because you don't have enough, then yes it becomes a lot of work.
Kind of like keeping your tools well organized before doing wrenching. If you have to hunt for every tool, can't find something and have to run out to the hardware store, wrenching is a lot more work.
Also store the yeast in the fridge; it loses its effectiveness over time at room temperature.
Quote from: mstevens on November 08, 2009, 07:02:44 AM
We go through 50-pound bags of King Arthur "Lancelot" four or five times a year.
Bread is good.
Wow that's serious flour, wish I could get that locally here.
I love doing alot of artisan breads, my dream is to build brick oven to bake them in
Quote from: VisceralReaction on November 09, 2009, 12:14:52 PM
Wow that's serious flour, wish I could get that locally here.
I love doing alot of artisan breads, my dream is to build brick oven to bake them in
We live not far from King Arthur and drive up there every once in a while. They ship, so you can get it everywhere. "Lancelot" is 14.2% protein and it's easy for us to get, but the "Unbleached Bread Flour" that many supermarkets carry is 12.7% and not too bad.
Quote from: r_ciao on November 09, 2009, 08:39:10 AM
too much trouble
had a bread making machine before
used it maybe a handful of times.
As far as bread machines go, we're fans with some qualifications. I can't remember the last time we baked in the machine, but for our basic sandwich bread it's great: toss in the ingrediments, push the button, walk away. When it beeps, pull out the dough, put it in the pullman/pain de mie pan, and start the oven heating. Couldn't be quicker or easier, and the loaf doesn't have wierd holes in it. Bread machines can also be nice for some very wet, sticky doughs or to have something ready to go at a specified time. Most are not all that bad at baking for those that don't want to deal with a final rise in a bread pan, ovens, etc.
I'm tempted to say that those who find bread machines too complicated should just stick with Wonder Bread or find a good local bakery. There's not much simpler than dumping a few ingredients in a machine, pushing a button, and pulling out hot bread after a while. If you can find a decent recipe you get pretty good bread. It's not going to give you great artisanal bread - for that, you'll have to get your hands dirty. And maybe build an oven out in the backyard.
Yah, I bake bread. I bake a beer loaf for my church (really). Sometimes when I really get into it I get out the sourdough starter and make some sourdough. The beer bread is our favorite around here, though.
Somegirl, you're in the right area for a good sourdough starter! I've got one that lives happily in the back of my fridge that I've had for years now. I'd be happy to share if you're interested.
IMHO, though, the sourdough starter is best used for sourdough pancakes. They cook up sort of like tangy blini. Add a little butter, little powdered sugar: [bow_down]
Mostly I make quick breads; biscuits, popovers, even bagels on the weekends. And pie. Homemade crust, of course.
oooh, a bread thread! fun!
I don't do it often but I enjoy baking bread. Mostly I am making pizza crusts, though as I can wholly live off of pizza and so can Matador.
For those intimidated by bread baking, start with the quick breads like scones, corn bread or even flour tortillas - it'll introduce you to the basics but the recipes are far less delicate and off course, not time consuming.
Quote from: duqette on November 09, 2009, 07:31:41 PM
Somegirl, you're in the right area for a good sourdough starter! I've got one that lives happily in the back of my fridge that I've had for years now. I'd be happy to share if you're interested.
are you serious? i've been looking for a good one for ages! let me know and I'd gladly cover shipping.
My all-too-often eaten breakfast bread. This is the first time I tried baking them. I went raspberry picking, made jam and had to bake these to go along:
(https://lh5.ggpht.com/_6Gj9mr-29Fg/SvkBJ-xUdwI/AAAAAAAADUw/MstCppSoWGE/s400/CIMG0029.JPG)
Quote from: duqette on November 09, 2009, 07:31:41 PMThey cook up sort of like tangy blini
"Tangy blini" would be a good name for a rock band.
Quote from: DesmoLu on November 09, 2009, 08:04:02 PM
My all-too-often eaten breakfast bread. This is the first time I tried baking them. I went raspberry picking, made jam and had to bake these to go along:
(https://lh5.ggpht.com/_6Gj9mr-29Fg/SvkBJ-xUdwI/AAAAAAAADUw/MstCppSoWGE/s400/CIMG0029.JPG)
OK, now I'm officially irritated - those are your first croissants?!. My wife has "pastry fingers" and is a very skilled baker. I'm not all that shabby, myself, and we've been baking for decades. We
can make croissants, but apparently only in class. Every time we've tried them at home we end up with a soggy, greasy mess. They always work fine in croissant class. I have no idea what the problem is, since puff pastry isn't a problem and most of the processes are similar. My secret shame (note to self: not so secret any more!) is that when we bake croissants at home they're frozen ones from Premiere Moisson in Montreal.
Quote from: DesmoLu on November 09, 2009, 07:57:41 PM
oooh, a bread thread! fun!
are you serious? i've been looking for a good one for ages! let me know and I'd gladly cover shipping.
Yes, I'm serious about the sourdough starter, but now I have to go check it .... ;)
Yup, it's fine. :) One of the nice side benefits of living in the San Francisco Bay Area: good sourdough.
I'll happily send some to you, but you're in Texas, right? It won't last there, or if it does, it'll change. How desperate are you? ;) I'd be willing to try, if we can figure out how to ship it without it exploding.
When I was a kid growing up in SoCal there was an OroWheat bread bakery nearby that used to run 24-7. When we were hungry in the wee hours of the morning we'd sneak in via the loading dock door and grab a hot unsliced loaf off the conveyor belt. Man that stuff was good if beer was all you'd had in the last 5 or 6 hours. We made a regular practice of it and never got caught. To this day I try to make amends by buying Orowheat products.
Quote from: mstevens on November 10, 2009, 05:09:29 AM
OK, now I'm officially irritated - those are your first croissants?!. My wife has "pastry fingers" and is a very skilled baker. I'm not all that shabby, myself, and we've been baking for decades. We can make croissants, but apparently only in class. Every time we've tried them at home we end up with a soggy, greasy mess. They always work fine in croissant class. I have no idea what the problem is, since puff pastry isn't a problem and most of the processes are similar. My secret shame (note to self: not so secret any more!) is that when we bake croissants at home they're frozen ones from Premiere Moisson in Montreal.
I'm betting the problem is the butter. Do you know what butter you use in pastry class? It is probably some premium brand artisan butter with a European style fat content. Then you go home, buy regular US-style butter with less fat and get all this unnecessary water in your dough. Try to find some local dairy or a premium brand of butter next time! Or, you can try to compensate by having a less wet dough to start but might take some experimentation.
Also, how do you proof at home vs class? That can make a difference.
These were my first croissants but I confess, I interned for one of the top pastry chefs in NYC had many great dough tips from her!
Quote from: duqette on November 10, 2009, 05:56:00 AM
Yes, I'm serious about the sourdough starter, but now I have to go check it .... ;)
Yup, it's fine. :) One of the nice side benefits of living in the San Francisco Bay Area: good sourdough.
I'll happily send some to you, but you're in Texas, right? It won't last there, or if it does, it'll change. How desperate are you? ;) I'd be willing to try, if we can figure out how to ship it without it exploding.
PM sent!
... and there are sooooo many nice benefits to living in SF!
Quote from: DesmoLu on November 10, 2009, 08:40:28 AM
I'm betting the problem is the butter. Do you know what butter you use in pastry class? It is probably some premium brand artisan butter with a European style fat content. Then you go home, buy regular US-style butter with less fat and get all this unnecessary water in your dough. Try to find some local dairy or a premium brand of butter next time! Or, you can try to compensate by having a less wet dough to start but might take some experimentation.
Also, how do you proof at home vs class? That can make a difference.
These were my first croissants but I confess, I interned for one of the top pastry chefs in NYC had many great dough tips from her!
We bought the same butter used in class at King Arthur after the class and froze it. That might have caused some separation. We've also tried other high-butterfat butters - one of the advantages of living in New England is lots of little dairy farms specialty producers.
We use a proofing box with temperature monitoring, usually on a slate counter over the dishwasher. I'm pretty sure class used slightly damp towels, but our 219 year-old house can be pretty drafty.
I suspect it's a problem with how wet the dough is. It's been a couple of years since the last attempt. Maybe it's time for another go.
Quote from: duqette on November 09, 2009, 07:31:41 PMSomegirl, you're in the right area for a good sourdough starter! I've got one that lives happily in the back of my fridge that I've had for years now. I'd be happy to share if you're interested.
IMHO, though, the sourdough starter is best used for sourdough pancakes. They cook up sort of like tangy blini. Add a little butter, little powdered sugar: [bow_down]
Oooh, yes, I'd love a bit of sourdough starter and any care & feeding instructions you have and your pancake recipe too. I'll send you a PM. [thumbsup]
I am pretty new to the world of bread making. I bought a bread machine and love using it. I have tried making french bread with several different recipes, but they all come out as very dense French bread. Any suggestions as to what I need to do differently to get the lighter, airy french bread?
Quote from: AeroGeek on November 10, 2009, 10:15:07 AM
I am pretty new to the world of bread making. I bought a bread machine and love using it. I have tried making french bread with several different recipes, but they all come out as very dense French bread. Any suggestions as to what I need to do differently to get the lighter, airy french bread?
I'm not sure I agree that French bread is "light" or "airy." It should have a very elastic web of gluten and a large number of holes of greatly varying size. It's got a crust that's crackly on the outer layer and chewy on the inner.
High-gluten flour. Lots of kneading to develop gluten.
Recipe should only contain flour, water, a bit of salt, and yeast.
Correct formation of the baguette/ficelle/Parisien/whatever. You're likely trying to make baguettes. We weigh ours to get the right amount of dough, then form them to a standard length using the same method of forming the loaf each time. Baguettes start out skinnier than most people think.
Fairly high oven temperature (in order to get good "oven spring"), steam injection (or spritzing water into the oven) to retard crust formation.
Take a baguette class - it did wonders for our bread.
Quote from: AeroGeek on November 10, 2009, 10:15:07 AM
I am pretty new to the world of bread making. I bought a bread machine and love using it. I have tried making french bread with several different recipes, but they all come out as very dense French bread. Any suggestions as to what I need to do differently to get the lighter, airy french bread?
Here's some ideas as to what might be going wrong:
- Yeast is old - get fresh yeast and store it in the fridge.
- Temperature is too cold - make sure the water and other ingredients are at room temp before starting; and/or if your bread machine is in a cold location you might want to move it.
- Proportions of yeast, sugar, salt are a bit off - make sure you are measuring everything exactly (I'd suggest trying different recipes but it sounds like you already have).
- Make sure you are using the appropriate type of each ingredient (for example bread flour). If it seems that the loaf is collapsing down you could add a bit of wheat gluten to help it hold its structure.
- Make sure the ingredients are added in the order specified by the manual for your bread machine and that the yeast is not mixed in prematurely if you are using a delay timer.
If all those seem to be fine then you might want to call up the manufacturer of your bread machine and see if they have any suggestions.
Quote from: mstevens on November 10, 2009, 10:46:34 AM
I'm not sure I agree that French bread is "light" or "airy." It should have a very elastic web of gluten and a large number of holes of greatly varying size. It's got a crust that's crackly on the outer layer and chewy on the inner.
Agreed; I probably didn't explain my results very well. My bread never has the holes in it.
Thanks for all of the tips, I will try some of them next time.
So many good ideas! Thanks folks.
This would be what I do for a living... among other things as well. I've been a pastry chef/baker for about 8 years now... so if anyone wants recipes, tips, etc. please let me know.
one more idea, heard this one on a radio interview with a very popular restaurant owner... next time you go to bake a loaf of bread, instead of baking it, steam it.
Are people happy with their bread machines? seems like it. My mom had one that I used when I was a kid and I was never happy with the texture but then again, maybe the technology has improved.
It just seems that kneading is too delicate to be left to most machines, plus if you do it by hand you get to really learn the intricacies of the relationship between kneading and forming gluten bonds!
Hmmm, maybe if this thread inspires me to making more bread my hands will get stronger again and that damn clutch on the S2R won't be so hard in traffic...
Quote from: DesmoLu on November 11, 2009, 08:44:31 AM
Are people happy with their bread machines? seems like it. My mom had one that I used when I was a kid and I was never happy with the texture but then again, maybe the technology has improved.
It just seems that kneading is too delicate to be left to most machines, plus if you do it by hand you get to really learn the intricacies of the relationship between kneading and forming gluten bonds!
Hmmm, maybe if this thread inspires me to making more bread my hands will get stronger again and that damn clutch on the S2R won't be so hard in traffic...
Somehow I never imagined put the words "kneading" and "delicate" together. [laugh]
I don't use a bread machine (no counter space, and I want something other than square bread), but I
do use a Kitchen Aid mixer.
I like kneading .... it's primal, like pounding a piece of meat flat. [evil]
Grandmom'd table is perfect for kneading bread. She had it custome made so it's the perfect height. She just never figured on having such a strong granddaughter. I overknead the bread. hockey pucks!!!
Bread machine is great for whole wheat pizza dough. Fresh..... crunchy on the outside, chewy on the inside....MMMM!!
Alright, I think I found the easiest to make, tastiest, and best crust bread. You'll need a dutch oven, something like this
http://www.castironcookware.com/lodge-dutch-oven-loop.html (http://www.castironcookware.com/lodge-dutch-oven-loop.html)
http://www.foodnetwork.com/recipes/knead-not-sourdough-recipe/index.html (http://www.foodnetwork.com/recipes/knead-not-sourdough-recipe/index.html)
Very little kneading!
Anyone tried Bacon Bread? [bacon]
(http://www.sucheela.net/images/food/bacon-bread-1.jpg)
I bake my own soda bread, mostly as an excuse to down even more tea
been heavily considering buying a bread maker
Beer Bread
3 cups self-rising flour
1/2 cup sugar
12 ounces beer
2 tablespoons melted butter
Preheat oven to 375
Butter loaf pan. Combine flour, sugar, and beer and mix well; mixture should be sticky. Pour into the loaf pan and bake for 50-60 minutes. Remove from oven about 3 minutes before the end of baking and brush the loaf with butter and return to oven.
Quote from: The Architect on December 17, 2009, 03:59:56 PM
Alright, I think I found the easiest to make, tastiest, and best crust bread. You'll need a dutch oven, something like this
http://www.castironcookware.com/lodge-dutch-oven-loop.html (http://www.castironcookware.com/lodge-dutch-oven-loop.html)
http://www.foodnetwork.com/recipes/knead-not-sourdough-recipe/index.html (http://www.foodnetwork.com/recipes/knead-not-sourdough-recipe/index.html)
Very little kneading!
I've been making one like that for a few years, except with sourdough starter instead of yeast. When it's good, it's great
Quote from: Monster Dave on October 20, 2010, 12:23:35 PM
Anyone tried Bacon Bread? [bacon]
For anyone near The Mission in San Francisco:
http://www.dynamodonut.com/our_donuts.html (http://www.dynamodonut.com/our_donuts.html)
Middle of the top row - Maple glazed bacon and apple donuts... [bacon]
(also available sometimes at Fourbarrel Espresso on Valencia at 15th)
big
Quote from: Dan on October 20, 2010, 03:19:39 PM
I've been making one like that for a few years, except with sourdough starter instead of yeast. When it's good, it's great
Dan, how do you make the sourdough starter? And how much starter do you typically use?