Posted: 3/21/2013 1:17:43 PM EDT
Homemade bread is fantastic. 
Chef's Oatmeal Wheat Bread 
I skipped the butter-wash after it came out of the oven, to attempt to save on some calories. It is delicious. Share your favorite bread recipes? |
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sourdough focaccia:
650 g bread flour 400 g sour dough starter 500 g water (around 90F) 7 g instant yeast 50 g olive oil 20 salt optional garnishes, chiffonade of basil, rosemary leaves, grated cheeses, etc. 1. put flour and starter in large bowl, and combine. 2. add remaing and mix/kneed vigorously for ~20 min. if you have a mixer, do this on med. speed 3. put in clean bowl and let rest covered in plastic wrap 30 min. after that give the bread 3-4 turns, cover, and let proof another 30 minutes. repeat this process until the dough is doubled in size. about 3 hours, turning the dough about 6 times 4.set oven to 400F, turn dough out into a well greased 9x13 cake pan. cover, and let rise until its nearly to the top of the pan. uncover, season with salt and pepper, add any garnishes and bake for 35- 40 min. 5. let the bread hang out in the pan for about 5 min. turn the bread out of the pan and let cool on a wire rack. enjoy |
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Quoted:
Watercat, did you use a commercial starter or did you make your own starter? I've tried making my own starter but it just doesn't have the flavor I was hoping for. If you could recommend a starter or starter recipe I would appreciate it. I made my own starter. I bought a 25-pound bag of bread flour at Sam's to do it with, since it requires flour twice a day. It kept getting more flavorful the longer I left it out. I think I left it out for 6 weeks before putting it in the fridge for storage and easier maintenance. Sourdough Starter Yields approximately 4 cups of starter. 3 cups warm water (110 degrees F) 1 ½ Tbsp. active dry yeast 1 tsp. sugar 3 cups all-purpose flour In a large glass or ceramic bowl, combine the water, yeast, and sugar. Let sit until the yeast becomes foamy, about 5 minutes. (If the yeast does not foam, discard the mixture and begin again with a new yeast.) Add the flour and stir vigorously to work air into the mixture. Place bowl in a shallow pan, then cover with a towel. Let rest in a warm, draft-free place (an oven with its pilot light or light bulb turned on works well) for 8 to12 hours. The mixture should become very bubbly. Leave on counter for 4 weeks to develop yeast and flavor. Feed starter every 12 hours by removing 1 cup of the starter (use to bake something or discard it) and adding 1 cup of flour and ⅔ cup of warm (110* F) water. Whisk until blended but not smooth. Cover loosely. If the room temperature will be below 72*, place bowl in oven with door shut and oven light turned on. I have a delicious cracker recipe and a delicious waffle recipe that I make with it. I have a so-so bread recipe that makes yummy sour bread but takes all day to rise. I must be doing something wrong to have it take that long. |
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26.5 Oz of KAF Flour KING AURTHUR FLOUR
3 cups water 1 T Salt 1 T SAF Red instant yeast. My basic dough recipe to it I add cheese, green chili's, Roasted red pepper Flax seed. When I'm really feeling like making different stuff I cut the flour So 13 oz of wheat or rye. and then the other half is just white bread. I make a whole wheat sauerkraut caraway rye thats to die for! Just squeeze the kraut out add to the dry ingredients. Some sauerkraut caraway rye on top and below is the Green Chili Cheese 
I'll look for some more variations of things i've made and post them later. |
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Quoted: I made my own starter. I bought a 25-pound bag of bread flour at Sam's to do it with, since it requires flour twice a day. It kept getting more flavorful the longer I left it out. I think I left it out for 6 weeks before putting it in the fridge for storage and easier maintenance. Sourdough Starter Yields approximately 4 cups of starter. 3 cups warm water (110 degrees F) 1 ½ Tbsp. active dry yeast 1 tsp. sugar 3 cups all-purpose flour In a large glass or ceramic bowl, combine the water, yeast, and sugar. Let sit until the yeast becomes foamy, about 5 minutes. (If the yeast does not foam, discard the mixture and begin again with a new yeast.) Add the flour and stir vigorously to work air into the mixture. Place bowl in a shallow pan, then cover with a towel. Let rest in a warm, draft-free place (an oven with its pilot light or light bulb turned on works well) for 8 to12 hours. The mixture should become very bubbly. Leave on counter for 4 weeks to develop yeast and flavor. Feed starter every 12 hours by removing 1 cup of the starter (use to bake something or discard it) and adding 1 cup of flour and ⅔ cup of warm (110* F) water. Whisk until blended but not smooth. Cover loosely. If the room temperature will be below 72*, place bowl in oven with door shut and oven light turned on. I have a delicious cracker recipe and a delicious waffle recipe that I make with it. I have a so-so bread recipe that makes yummy sour bread but takes all day to rise. I must be doing something wrong to have it take that long. When I lived in Montana, a gal gave me some sourdough starter that was over a hundred years old. It came from Alaska. I came home one day and the girl I was letting stay with me....smelled it and thought it was spoiled....so she washed out the crock. She moved out the very next day. 
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Quoted:
Quoted:
I made my own starter. I bought a 25-pound bag of bread flour at Sam's to do it with, since it requires flour twice a day. It kept getting more flavorful the longer I left it out. I think I left it out for 6 weeks before putting it in the fridge for storage and easier maintenance. Sourdough Starter Yields approximately 4 cups of starter. 3 cups warm water (110 degrees F) 1 ½ Tbsp. active dry yeast 1 tsp. sugar 3 cups all-purpose flour In a large glass or ceramic bowl, combine the water, yeast, and sugar. Let sit until the yeast becomes foamy, about 5 minutes. (If the yeast does not foam, discard the mixture and begin again with a new yeast.) Add the flour and stir vigorously to work air into the mixture. Place bowl in a shallow pan, then cover with a towel. Let rest in a warm, draft-free place (an oven with its pilot light or light bulb turned on works well) for 8 to12 hours. The mixture should become very bubbly. Leave on counter for 4 weeks to develop yeast and flavor. Feed starter every 12 hours by removing 1 cup of the starter (use to bake something or discard it) and adding 1 cup of flour and ⅔ cup of warm (110* F) water. Whisk until blended but not smooth. Cover loosely. If the room temperature will be below 72*, place bowl in oven with door shut and oven light turned on. I have a delicious cracker recipe and a delicious waffle recipe that I make with it. I have a so-so bread recipe that makes yummy sour bread but takes all day to rise. I must be doing something wrong to have it take that long. When I lived in Montana, a gal gave me some sourdough starter that was over a hundred years old. It came from Alaska. I came home one day and the girl I was letting stay with me....smelled it and thought it was spoiled....so she washed out the crock. She moved out the very next day. 
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Sourdough Starter Yields approximately 4 cups of starter. 3 cups warm water (110 degrees F) 1 ½ Tbsp. active dry yeast 1 tsp. sugar 3 cups all-purpose flour In a large glass or ceramic bowl, combine the water, yeast, and sugar. Let sit until the yeast becomes foamy, about 5 minutes. (If the yeast does not foam, discard the mixture and begin again with a new yeast.) Add the flour and stir vigorously to work air into the mixture. Place bowl in a shallow pan, then cover with a towel. Let rest in a warm, draft-free place (an oven with its pilot light or light bulb turned on works well) for 8 to12 hours. The mixture should become very bubbly. Leave on counter for 4 weeks to develop yeast and flavor. Feed starter every 12 hours by removing 1 cup of the starter (use to bake something or discard it) and adding 1 cup of flour and ⅔ cup of warm (110* F) water. Whisk until blended but not smooth. Cover loosely. If the room temperature will be below 72*, place bowl in oven with door shut and oven light turned on. I have not tried this, but having done many other breads and working with dough, I don't see how this won't be moldy within a few days. Does the removal of a cup and the addition of the new somehow inhibit mold growth? Thanks, bluesticky |
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Quoted:
Sourdough Starter Yields approximately 4 cups of starter. 3 cups warm water (110 degrees F) 1 ½ Tbsp. active dry yeast 1 tsp. sugar 3 cups all-purpose flour In a large glass or ceramic bowl, combine the water, yeast, and sugar. Let sit until the yeast becomes foamy, about 5 minutes. (If the yeast does not foam, discard the mixture and begin again with a new yeast.) Add the flour and stir vigorously to work air into the mixture. Place bowl in a shallow pan, then cover with a towel. Let rest in a warm, draft-free place (an oven with its pilot light or light bulb turned on works well) for 8 to12 hours. The mixture should become very bubbly. Leave on counter for 4 weeks to develop yeast and flavor. Feed starter every 12 hours by removing 1 cup of the starter (use to bake something or discard it) and adding 1 cup of flour and ⅔ cup of warm (110* F) water. Whisk until blended but not smooth. Cover loosely. If the room temperature will be below 72*, place bowl in oven with door shut and oven light turned on. I have not tried this, but having done many other breads and working with dough, I don't see how this won't be moldy within a few days. Does the removal of a cup and the addition of the new somehow inhibit mold growth? Thanks, bluesticky Mine didn't mold, but I don't know why. Maybe the alcohol byproducts from the fermentation of the yeast? |
| Watercat, in response to your bread's long rise time, try proofing you're dough in the oven. I try to get the oven warmed up to about eighty, shut it off, then supplement that with a pan of boiling water to keep the heat up. Refresh the boiling water every half hour or so. That might speed up your proof time. If your oven has a proof feature, use it, but still do the boiling water trick. Oh, and thanks for the recipe, going to give it a try |
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Quoted:
Watercat, in response to your bread's long rise time, try proofing you're dough in the oven. I try to get the oven warmed up to about eighty, shut it off, then supplement that with a pan of boiling water to keep the heat up. Refresh the boiling water every half hour or so. That might speed up your proof time. If your oven has a proof feature, use it, but still do the boiling water trick. Oh, and thanks for the recipe, going to give it a try I'll try to remember the water thing the next time I make bread. I usually put the dough in the oven with the oven light on. I haven't ever measured the temperature though, I just know that it's warmer than the rest of the house (thermostat set to 65*). |
| I bought and used cultures from Sopurdoughs International years ago. If I remember correctly, they were really good. I think I tried the French and Italian ones. I became too busy to continue on, plus gaining too much weight from all the carbs helped me make the decision to stop. However, these cultures were great, and very affordable. Just a suggestion to try. You only have to buy once... |
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Quoted: every time i make bread, it turns into a fucking rock hard pile of shit. Seriously, try this. Very easy & great results. Worth the investment of $13. |
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Quoted:
every time i make bread, it turns into a fucking rock hard pile of shit. Baking is not like cooking, you need to follow the directions exactly until you know how you can modify things and not end up with a "rock hard pile of shit." I don't know if that's your issue, but it's where most people fail trying to take short cuts. You might get a separate oven thermometer too if that doesn't work out. Your temp might be off which could certainly cause problems. |
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Quoted: Quoted: Watercat, in response to your bread's long rise time, try proofing you're dough in the oven. I try to get the oven warmed up to about eighty, shut it off, then supplement that with a pan of boiling water to keep the heat up. Refresh the boiling water every half hour or so. That might speed up your proof time. If your oven has a proof feature, use it, but still do the boiling water trick. Oh, and thanks for the recipe, going to give it a try I'll try to remember the water thing the next time I make bread. I usually put the dough in the oven with the oven light on. I haven't ever measured the temperature though, I just know that it's warmer than the rest of the house (thermostat set to 65*). I figured out what was causing some of the rising problems. I have been keeping the starter in the fridge, where it ferments more slowly and doesn't need feeding twice a day. I was using the starter straight from the fridge to make the bread, and I think the cold and being partially inactive was causing my issues. If I take the starter out at least the afternoon of the day before I want to bake, and feed it that night, I can make a loaf the next day that rises in about 2 hours instead of 8.  |