Baking Bread

[PapaBear]

I've been getting frozen bread dough lately. You let it rise, then bake it for 25 minutes. It's easy as shit, and it tastes great. I've been thinking about going all out and making my own dough from scratch. Does anyone have any good tips and or recipes? I don't want to get a bread machine. I just want to bake it in my oven.

[Liverspot]

I have baked bread a few times, it takes a lot of time. Yeast to flour measurements need to be precise and be prepared to knead a lot. Be patient while letting the dough rise and rising times will vary somewhat from batch to batch ( of bread). Al ways use bread flour, not bleached flour. Start with a basic white bread recipe, after a couple of success's try something with different flours or ingredients. It's kind of fun but it does take some time.

[keithy_19]

I have baked bread a few times, it takes a lot of time. Yeast to flour measurements need to be precise and be prepared to knead a lot. Be patient while letting the dough rise and rising times will vary somewhat from batch to batch ( of bread). Al ways use bread flour, not bleached flour. Start with a basic white bread recipe, after a couple of success's try something with different flours or ingredients. It's kind of fun but it does take some time.

It takes a lot of time but it smells amazing in the morning.

I won a bread maker at a Christmas party at my old job. I've yet to make any bread. I should get on that.

[JPMNICK]

It takes a lot of time but it smells amazing in the morning.

I won a bread maker at a Christmas party at my old job. I've yet to make any bread. I should get on that.

your place of work sounds fun and exciting. all i got from my company was shitty cash.

maybe this year i can talk to my team about what type of slow cookers we can trade.

[jennysmurf]

Bunch a "Hetta Homemakers" in here....

[PapaBear]

It takes a lot of time but it smells amazing in the morning.
Even the frozen stuff smells great.

I recently made some cinnamon rolls from scratch. That took a bit of kneading, but probably not as much as bread does (I'm just guessing).

[keithy_19]

your place of work sounds fun and exciting. all i got from my company was shitty cash.

maybe this year i can talk to my team about what type of slow cookers we can trade.

They fired me because I used a cane for a little bit after a rough patch regarding my MS. The management are terrible people. My co-workers on the other hand were amazing.

Even the frozen stuff smells great.


It's like waking up on christmas morning and a bunch of elves decided to make you bread. It's the best.

[Chigworthy]

Even the frozen stuff smells great.

I recently made some cinnamon rolls from scratch. That took a bit of kneading, but probably not as much as bread does (I'm just guessing).

Get yourself a nice bread cookbook. Don't get some betty crocker yeast packet shit. Get yourself an artisan bread book that tells you how to culture wild yeast (it''s easy). I love using the barm method, which gives you a nice lacto starter for making sourdoughs of all kinds. The easiest way to culture wild yeast is to take grapes, or any other fruit with that white frosty look on the skin, which is actually a lacto-bacillus colony. You let them sit in a flour/water/sugar slurry for a bit and it starts your sourdough starter, which gos through a few more steps before it is ready. My starters never got that sour for some reason, so I could use it to make non-sour breads like naan, pork buns, and french loaves. You don't even need outside bacteria to start a bread starter; natural unbleached flour has enough bacteria left in it from it's childhood in the field to start a dry starter, which will lead you into fantastic french bread and other non-sours. If you're not into cooking or doing things yourself, you might find it a lot of work. But it is rewarding if you like that shit. Also, kneading is a good workout if you do it right.

Anyone who is into home brewing should give wild yeast breads a chance.

[PapaBear]

Get yourself a nice bread cookbook. Don't get some betty crocker yeast packet shit. Get yourself an artisan bread book that tells you how to culture wild yeast (it''s easy). I love using the barm method, which gives you a nice lacto starter for making sourdoughs of all kinds. The easiest way to culture wild yeast is to take grapes, or any other fruit with that white frosty look on the skin, which is actually a lacto-bacillus colony. You let them sit in a flour/water/sugar slurry for a bit and it starts your sourdough starter, which gos through a few more steps before it is ready. My starters never got that sour for some reason, so I could use it to make non-sour breads like naan, pork buns, and french loaves. You don't even need outside bacteria to start a bread starter; natural unbleached flour has enough bacteria left in it from it's childhood in the field to start a dry starter, which will lead you into fantastic french bread and other non-sours. If you're not into cooking or doing things yourself, you might find it a lot of work. But it is rewarding if you like that shit. Also, kneading is a good workout if you do it right.

Anyone who is into home brewing should give wild yeast breads a chance.
Chiggy gets the "Helpful Post of the Day" award!

[realmenhatelife]

Any book by Peter Rheinhart will blow you the fuck away. I recommend The Bread Bakers Apprentice and Artisan Breads Everyday. He advocates recipes that use starters and an overnight, refrigerated rise instead of long counter rises.

My favorite recipe is a 'lean' recipe that's only flour, water, yeast and salt, takes abuot 5 active minutes to throw together, is no knead (folding the bread to help start the gluten which develops overnight in the fridge) and about 2 hours worth of shaping/rising the next day.

I can post you an actual recipe later, but this is my go to bread.



General tips: When adding water while mixing your flour takes some time to hydrate, so it will look like it's not coming together but it will after a few minutes.

Pay attention to what kind of salt is requested: I cook with kosher salt, most recipes amounts are in table salt unless otherwise noted. Unless you're going by weight they are not interchangable. Use 1.5 X kosher salt to = a measure of table grind, double if you use coarse sea salt.

The flour in your recipe should be by weight, not volume. Get a small kitchen scale.

King Arthur flour is the best.

If you want a thicker crust put a cast iron skillet in your over when you're heating it up then throw a cup of hot water into the skillet (will spit and steam like 10 bastards) when you put your bread in. Also, preheat your oven to 25 or 50 degrees above cooking temp then turn it down when you put the bread in. When you take the bread out and decide it's done leave the oven door open to let a lot of the heat out, then put the bread back in for 10 minutes in the off oven to further develop the crack of the crust.

[sailor]

If it's a problem, try drinking some cranberry juice.

[A.J.]

I thought this was about Breaking Bad.

Damn dyslexia.

[Misteriosa]

its threads like this where i *really* miss katpw :down: she can cook ANYTHING from scratch. definately a good person to have with you in the bunker during the zombie apocalypse...

I thought this was about Breaking Bad.

Damn dyslexia.

i was right there with ya, buddy :o

[Crossweird]

I thought this was about Breaking Bad.

Damn dyslexia.

I thought it was about the time Big Bird attacked the cast of Fight Club.

[sailor]

I thought this was about Breaking Bad.

Damn dyslexia.

More a spoonerism, you fucking asshole!

[Chigworthy]

Any book by Peter Rheinhart will blow you the fuck away. I recommend The Bread Bakers Apprentice and Artisan Breads Everyday. He advocates recipes that use starters and an overnight, refrigerated rise instead of long counter rises.

My favorite recipe is a 'lean' recipe that's only flour, water, yeast and salt, takes abuot 5 active minutes to throw together, is no knead (folding the bread to help start the gluten which develops overnight in the fridge) and about 2 hours worth of shaping/rising the next day.

I can post you an actual recipe later, but this is my go to bread.



General tips: When adding water while mixing your flour takes some time to hydrate, so it will look like it's not coming together but it will after a few minutes.

Pay attention to what kind of salt is requested: I cook with kosher salt, most recipes amounts are in table salt unless otherwise noted. Unless you're going by weight they are not interchangable. Use 1.5 X kosher salt to = a measure of table grind, double if you use coarse sea salt.

The flour in your recipe should be by weight, not volume. Get a small kitchen scale.

King Arthur flour is the best.

If you want a thicker crust put a cast iron skillet in your over when you're heating it up then throw a cup of hot water into the skillet (will spit and steam like 10 bastards) when you put your bread in. Also, preheat your oven to 25 or 50 degrees above cooking temp then turn it down when you put the bread in. When you take the bread out and decide it's done leave the oven door open to let a lot of the heat out, then put the bread back in for 10 minutes in the off oven to further develop the crack of the crust.

This x100. Peter Reinhardt books are the best. He was a very successful artisanal baker here in Nor Cal who hit it big. He ended up selling Brother Juniper's Bakery, moving on to instructing. His books come from commercial baker experience but he has totally tuned his methods for the home baker who doesn't have a million dollar setup.

[deliciousV]

Everytime I see this thread I think it says "Breaking Bad" for just a split second, then I die just a little inside. I'll let you ladies get back to it.

[PapaBear]

I thought this was about Breaking Bad.

Damn dyslexia.

Everytime I see this thread I think it says "Breaking Bad" for just a split second, then I die just a little inside. I'll let you ladies get back to it.
I just did, too. And it's my fucking thread! :wallbash:

[IamFogHat]

I just did, too. And it's my fucking thread! :wallbash:


I did too...

[Chigworthy]

I need to start baking again. I just realized that my 40$ cane banneton is being used to hold keys and change.

[deliciousV]

I did too...

might I suggest changing the name of the thread to "we're making bread like old women", just to avoid further confusion.

[jennysmurf]

I need to start baking again. I just realized that my 40$ cane banneton is being used to hold keys and change.

Okay, when we get married, you can do all the baking.

[IamFogHat]

might I suggest changing the name of the thread to "we're making bread like old women", just to avoid further confusion.

That or there's some bread i have and I'm baking it.

[Chigworthy]

Okay, when we get married, you can do all the baking.

Your sister wives will do all the baking; you'll be stuck with the dishes.

[jennysmurf]

Your sister wives will do all the baking; you'll be stuck with the dishes.

Dang it!

[Dude!]

Okay, when we get married, you can do all the baking.

that would be such a natural...
Chigworthy brings the flour,
you bring the yeast (infection)

[realmenhatelife]

Guys can get yeast infections, too. Also, not the same kind of yeast.

[Chigworthy]

that would be such a natural...
Chigworthy brings the flour,
you bring the yeast (infection)

And we'll eventually need douche, so check your mail for the invitation.

[jennysmurf]

And we'll eventually need douche, so check your mail for the invitation.

:happy: