Our daily bread

[Sorbate]

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.

Thanks.
I'm going to get what I need and try it next week.

 

[Oldguyjiujitsu]

Nice job @Negan and @Slartibartfast!

I had not eaten bread in years because of sll the chemicals added to commercial flour

Last year the wife started to make sourdough starter and bought local homemade flour… now i eat a loaf per week.

 

[Slartibartfast]

This thread has me craving bread too so I've taken out the materials for tomorrow.
I'll post some buttermilk English muffins in the morning

Alright. I'm a man of my word. Or, at least a man of my stomach.

Made some English muffins. They're not actually made in the oven, I just use the baking sheet to proof them. You roll out the dough on a counter, cut the shapes and let them rise on the tray, then you cook them slowly for about 5 minutes a side on a cast iron pan or whatever you have. Sort of like pancakes, really.

I don't have a recipe to share just yet as I keep having to add flour to the recipes I find or you end up with really loose and wet dough, so I'll get some actual measurements next time when I settle on a hydration %.

Anyhow:

 

[Negan]

Alright. I'm a man of my word. Or, at least a man of my stomach.

Made some English muffins. They're not actually made in the oven, I just use the baking sheet to proof them. You roll out the dough on a counter, cut the shapes and let them rise on the tray, then you cook them slowly for about 5 minutes a side on a cast iron pan or whatever you have. Sort of like pancakes, really.

I don't have a recipe to share just yet as I keep having to add flour to the recipes I find or you end up with really loose and wet dough, so I'll get some actual measurements next time when I settle on a hydration %.

Anyhow:

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I'm definitely gonna try to do this, some egg and bacon on one of those would be sensational.

 

[T77]

Ok fellas, I love this. I love bread and right now trying to eat 3000-3100 calories a day so a good time to incorporate fresh bread. One of my best friends is a chef and has some sour doe starter decades old. See if the uppity bastard will share any, he made a pretty big deal about getting it so we'll see.

 

[Negan]

Ok fellas, I love this. I love bread and right now trying to eat 3000-3100 calories a day so a good time to incorporate fresh bread. One of my best friends is a chef and has some sour doe starter decades old. See if the uppity bastard will share any, he made a pretty big deal about getting it so we'll see.

He probably will if you ask nicely, it doesn't take much to get a starter going.

 

[gondar1]

you fucks. i do not eat bread. countless years now.
as i read this thread my mouth keeps watering and i am making little moaning sounds that have the dog parked at my feet staring at me with concern doing that weird little head tilt thing

 

[Negan]

I made a loaf last night with some oats mixed in, I tried sprinkling oats on top to make it look rustic but they didn't really stick well. I sliced it then froze it and I'll try it tonight with supper.

 

[animal-inside]

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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Sour dough this week is how it starts... you'll have your own herd of goats and chickens next month...

 

[animal-inside]

My wife makes sourdough bread, flat bread, wraps, buns etc.. We don't buy bread anymore.. It's a lot easier on my guts compared to store bought..

She even took it to the point we (she) grinds her own wheat... We buy 50lbs bags of intact organic wheat. She only grinds what she is going to bake with that day...

If you want to go down a rabbit hole, research the nutritional impacts of using wheat that has been pre ground.. It starts degrading and getting unhealthier each day it sits ground up.. Lots of reading out there about how people used to be able to eat bread and be much healthier because they only ground what they could use in a couple days..

You can buy a grain mill fairly cheap.. If you have a fancy mixer you can buy the mill attachment...

 

[Mfg Eng]

Arepas might be right up your alley!! Roti is simple and easy but arepas takes the carb portion of the flavor out much more to allow the stuffing (beef tongue is my favorite) to shine through.

Like your oven by the way I have a gas LG as well but not that level.

 

[DeeKnows]

I love my wifes buns, i wish she made bread though

 

[Negan]

Sour dough this week is how it starts... you'll have your own herd of goats and chickens next month...

Nah bro, I'm way to lazy to look after a bunch of animals, 2 daughters and a Chihuahua is enough wildlife for me.

The bread with oats was good, didn't get as much oven spring but it's moist and soft just like the other loaves, a little added fiber I guess. I may have to take a trip to Regina and see if there's a store that sells different flours and grains etc.

 

[DeeKnows]

Arepas might be right up your alley!! Roti is simple and easy but arepas takes the carb portion of the flavor out much more to allow the stuffing (beef tongue is my favorite) to shine through.

Like your oven by the way I have a gas LG as well but not that level.

Love roti, but arepas is on my to do list. They look great and everyone says they are amazing. No cow tongue though, lol.

 

[Negan]

My sourdough starter was super active this morning and spilled over a bit, I have 2 jars one is a backup incase one spoiled but they both worked out.

I made a loaf yesterday with a hybrid poolish method that I used 100g of my young starter with 100g of flour and water 100% hydration and I added 5g of yeast when I mixed the poolish into my flour, it was great, the taste and smell were subtly different and the oven spring was really good. I think I'll do sourdough loaves on the weekend

 

[Negan]

For my recovery I'm having some pizza and steak. I made the pizza dough from some sourdough starter and a little yeast to speed things up. The steak was some Mexican rib steak that was on sale at Loblaws.

 

[Slartibartfast]

Cast iron pot bread this morning. Needed something to soak up the huge pot of chili that is going to be the food all day today.

This kind of crusty bread is perfect for stews and chilis and things, and it's just flour, salt and water. It's still crackling, I can get a pic later of the inside when the chili pigout starts, post workout.......

This bread is made with the poolish starter that @Negan mentioned. You start a 50/50 flour and water mix with a bit of yeast the night before and then mix it up with more flour and water in the morning.