Way OT, Bread making

[MikeT49]

Yeah, a machine is sorta cheating. My mom would whack my knuckles with a wooden spoon if she were still around. However, I would much rather save my fingers and wrists for doing brass prep instead of kneading bread dough. I take the paddle out before the bake cycle starts. Don't like that hole either. For uniform slicing, you can use your basic meat slicer. Mine opens up to 9/16" thick. Does not work well on hot loaves. Nice uniform slices for making French toast, etc..

 

[USMCDOC]

my daughter just sent me a recipe to make bread in the slow cooker

 

[sawcarver]

After seeing this thread this morning I made two loafs of white bread (1970s vintage Betty Crocker cook book of course) and some soft pretzels.

 

[mikeinct]

 

[mikeinct]

After seeing this thread this morning I made two loafs of white bread (1970s vintage Betty Crocker cook book of course) and some soft pretzels.

SOFT PRETZELS ...oh oh oh

 

[Jarhead6870]

Swglenn,
I use a regular oven and bake on a “stone”. There are several good ones available but I find that the thickness is important. The stone I use is 3/4” thick and holds heat very well; downside is a takes a little longer to heat up, usually 45-60 minutes. I bake my bread at 475 degrees for 5 minutes to get the “jump/spring” and then reduce the temp to 450 degrees for 25 minutes or so. The pizzas cook at 500 degrees for 8 minutes.

The first loaf is a standard loaf while the second has an egg-wash to give the crust some sheen; I do this for loaves I give to others. Let me add though, I think the recipe used has a bit to do with the crust. It’s been my experience that breads made from a starter vs a poolish (pre-ferment) or traditional recipe tend to have a more robust and chewy crust. These breads also seem to display more, what’s called, “oven jump or spring” meaning the loaves rise rapidly when the yeasts are exposed to the heat of the oven while they are still alive.

I basically use the same recipe for my pizza dough except I make the dough and then refrigerate it for 3 days to let the flavors develop. I also like a healthy “bone” (outer rim of the crust) on my pies which also takes advantage of the oven jump when the pie is put on the hot stone.

Hope this helps...

 

[jonbearman]

I went to the store for flour and yeast etc and guess what, it was all gone.

 

[Rocketvapor]

Hopefully it will be restocked.

 

[Papa Charlie]

Man, I got to stop looking at this thread. It is making me very hungry. Between the bread and those homemade pizzas, I have gained 5 lbs just looking at the pictures.

Nice work home chefs!

 

[DaveTooley]

I went to the store for flour and yeast etc and guess what, it was all gone.

https://www.kingarthurflour.com/

I've used their yeast and flour exclusively for many years. I buy yeast in large packages and keep it in a sealed container in the freezer. I have never had it go bad.

I guess I shouldn't bring up home made pasta.

 

[Nature Boy]

Wife went to the store this weekend to get bread making components.

Add no yeast to the list of shortages.

Unless you’re making communion wafers, yeast is to bread as primers are to reloading

 

[STOMP442]

Wow, this thread brought back the member berries for sure. My mother passed back in January of 2012 and her cooking is sorely missed. One of my fondest memories as a kid was coming home off the school bus and walking in the front door to the wonderful smell of fresh-baked bread or Cinnamon rolls. I can see her in my mind wearing her red apron covered in flour with a smile on her face. I wish I would have taken advantage of learning more from her when I could instead of reaching for a big glass of cold milk and a napkin.

 

[divingin]

After seeing this thread this morning I made two loafs of white bread (1970s vintage Betty Crocker cook book of course) and some soft pretzels.

Are you using a baking soda dip for the pretzels? If so are you dipping in hot or cold solution?

 

[rsmithsr50]

the only bread I do anymore is pizza dough...thin

 

[Jim Bridger]

Jim,
Your off topic thread just reminded us we have a bread maker that hasn't been used for a few years.
Not gourmet like some of you posted but a loaf of potato bread is now cooling.
Our SHFT stash has enough raw materials to make a loaf everyday for the next 3 months.
Now to talk her into a loaf of cinnamon raisin bread
Wife isn't a kitchen canner but made a batch of kumquat marmalade a couple days ago from the one tree we have.
Wow, great.

I wish we were neighbors.

 

[sawcarver]

Are you using a baking soda dip for the pretzels? If so are you dipping in hot or cold solution?

I do a boiling soda dip for 30 seconds, much more than that they start to taste metallic. Never tried a cold solution

 

[Steve Ladino]

I don't know if any of you all make your own bread, but if not then you are missing one of life's little pleasures. A Pumpernickel is hearty as in sopping up the juice in soup, lintels, of whatever, with just butter or oleo, or for a sandwich. Fresh bread is one of the simplest treats in life. With the lockdowns in place, now is a time for you all to give it a try. When this is all done, you will not be able to go back to normal bread. You won't be sorry. ENJOY!!
The great thing about making your own, is that after a few tries, you can have it dialed in to your personal taste. If you can reload, you can positively make bread and no danger of blowing your face off!!

Something very different for this web site but very much appreciated , by many I think. Thanks !

 

[mr45man]

View attachment 1165841

Your a lucky man, looks like my Mom's bread

 

[Jim Bridger]

Since it is snowing for 3 more days up here in the Rocky Mtns I'll bake. Never tried to make Bagels. But tomorrow if you see great smoke in the West you will know I failed.

 

[thejamesd]

My wife has been making our bread for years, She's always trying new things last night it was homemade hotpockets!
Priceless!