Our daily bread

Negan

Negan

Well-known member
Trusted Member
As I've mentioned I've been craving fresh bread this cut like crazy. I'm making bread most days and I've got it down pretty good. I'm also starting a sourdough experiment, I've never tried sourdough but this week I made a starter and it's coming along, I'll probably have my first sourdough loaf next week. These loaves are made with commercial yeast and 20% whole wheat flour. The last picture was a little overcooked but they are delicious, never going back to store bought bread. They're better tasting contain only flour, water, a little salt and yeast and cost about 60 cents each plus whatever power the oven uses. Plus I think it's kinda fun to make and rewarding as a bit of a hobby or whatever you want to call it.

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I bought a cast Dutch oven on Amazon for $55 and I came with a few other things, it so nice gives a good oven spring. I'll probably try to make pizza dough sometime when I'm not on a diet. That flatbread looks pretty good man, is that loaf 100 whole wheat? I haven't tried that yet.
 
Negan said:
I bought a cast Dutch oven on Amazon for $55 and I came with a few other things, it so nice gives a good oven spring. I'll probably try to make pizza dough sometime when I'm not on a diet. That flatbread looks pretty good man, is that loaf 100 whole wheat? I haven't tried that yet.
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No it's just regular flour, but I often add about 20% whole wheat. The cast iron pot really gives it a gnarly crust. Great for dipping in stews and chili etc

I can eat an enormous amount of bread fresh out of the oven. 🐷
 
DeeKnows said:
@Slartibartfast also casts his own cast iron pans in his foundry. Gets the flour from the wheat farm that he tends to by hand. Grinds it into flour in his stone mill windmill that he constructed on his own. Loomed the threads to complete the windmill sails aswell. What the fuck cant this guy do?
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lol. I can't fold a fitted sheet. Got any help for that shit? :LOL:
 
Nice. There hasnt been a loaf of bread in this house in over 10 years.
Wraps are as close as we get.
Wife cant bake for shit either
 
Negan said:
As I've mentioned I've been craving fresh bread this cut like crazy. I'm making bread most days and I've got it down pretty good. I'm also starting a sourdough experiment, I've never tried sourdough but this week I made a starter and it's coming along, I'll probably have my first sourdough loaf next week. These loaves are made with commercial yeast and 20% whole wheat flour. The last picture was a little overcooked but they are delicious, never going back to store bought bread. They're better tasting contain only flour, water, a little salt and yeast and cost about 60 cents each plus whatever power the oven uses. Plus I think it's kinda fun to make and rewarding as a bit of a hobby or whatever you want to call it.

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Great job pal!! I am hoping one day to bump into someone with an old strain in a bottle so I may have a couple of tablespoons to start me off. I just looked at my cast iron pan. It was a anniversary gift to my parents in the mid-70's. It's about triple the wall thickness if not more. Wrist breaker LOL
 
Mfg Eng said:
Great job pal!! I am hoping one day to bump into someone with an old strain in a bottle so I may have a couple of tablespoons to start me off. I just looked at my cast iron pan. It was a anniversary gift to my parents in the mid-70's. It's about triple the wall thickness if not more. Wrist breaker LOL
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I wish I could have gotten Grandma's cast but my aunt has them, mom tossed out her cast in the 80s and bought Teflon coated pans 😒. I cook in cast all the time and always check the thrift store if I go in but the hutterites always grab them up fast, one day I saw them collecting them so I just missed it. It would be cool to get an old starter some have been around for hundreds of years, I'm not really convinced they stay the same for that long but it's still cool.
 
Sorbate said:
I can now taste what that bread would taste like. Fuck now I want some.

Ok recipes please
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Mine is simple the one I used tonight was 75g of whole wheat but I usually use 100g, the rest is just bread flour, you can use all purpose but if you do get the unbleached type for best results, any all-purpose will work however.

500g flour total (for 20% ww use 100g ww flour)
350g water (70% hydration)
10g course salt
7g yeast ( I use 2tsp of active yeast you have to put it in water to activate, I also add 1tsp of sugar to 1/4 cup water from the 350ml of water I use, I let the yeast activate over about 10mins and it doubles in volume)

I mix together but I don't kneed it I let it sit in the steel bowl for 30mins, I stretch and fold wait 30mins stretch and fold again, bulk proof it for an hour then shape it and wait about 30mins before cooking, I cover the bowl with a shower cap to keep moisture in the whole time. The final proof I do in a banneton (it's a bread mould thing) gives it the batard shape I like, that is also covered with the shower cap.

I heat the oven to 475 with the duch oven inside then I put my dough in the duch oven score the top with a Razer, close the duch oven and put it inside my oven, drop temp to 425 I bake for 15min then remove the duch oven lid and bake another 15min. If you don't have a duch oven you can use a cookie sheet with parchment on it, a trick I was using was I'd put a second cookie sheet on the bottom rack and put 1/2 cup of water in that sheet close the oven door to trap the steam and you'll get some oven spring.

You can use more or less water but I like 70%. more is sticky but proofs faster less proofs slower but is less sticky)

I spent some time watching a YouTube channel "gluten morgan" the guy is somewhat entertaining and you can learn more than you're ever gonna need to know about bread, he uses sourdough starter instead of yeast.
 
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