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Started By
Message
Anybody making homemade bread?
Posted on 1/11/23 at 10:59 am
Posted on 1/11/23 at 10:59 am
We eat a lot for sandwiches and toast, and I’m getting sick of the store bought stuff.
What’s the best type of yeast to use? Is there a standard recipe that can be tweaked using different flours, etc?
Any advice is appreciated!
What’s the best type of yeast to use? Is there a standard recipe that can be tweaked using different flours, etc?
Any advice is appreciated!
Posted on 1/11/23 at 12:09 pm to Masterag
I would recommend getting the book, Flour Water Salt Yeast by Ken Forkish.
Great place for beginner bakers to start.
I use Instant Dry Yeast but typically do a pre-ferment (biga or poolish) to get a better depth of flavor and nicer crumb.
Great place for beginner bakers to start.
I use Instant Dry Yeast but typically do a pre-ferment (biga or poolish) to get a better depth of flavor and nicer crumb.
Posted on 1/11/23 at 12:23 pm to KosmoCramer
quote:
I would recommend getting the book, Flour Water Salt Yeast by Ken Forkish.
Yep.
If you're looking for simplicity and no hassle, get a bread machine and its almost set it and forget it.
Posted on 1/11/23 at 12:38 pm to KosmoCramer
Thank you, I ordered the book! I moved to a very small town in Ga, no bakeries. I miss quality bread, not Walmart crap.
I will post pics if they turn out well, fingers crossed.
I will post pics if they turn out well, fingers crossed.
Posted on 1/11/23 at 12:41 pm to Masterag
If you have a Kitchen Aid mixer, it's super easy man.
Posted on 1/11/23 at 12:47 pm to Trout Bandit
Yeah I do. We were talking about getting a bread maker. But don’t think I really need one.
Posted on 1/11/23 at 12:54 pm to Masterag
You don't, a mixer with the dough hook and some nice bread pans are more than enough to get started. I recommend checking out King Arthur's website for recipes etc. and I've heard good things about FWSY too.
Posted on 1/11/23 at 1:38 pm to Masterag
If you really want to try "homemade" bread, start off with a sourdough starter.
It takes about 7-10 days, and then you use that in place of yeast.
It's fun to make and watch on the counter.
I used whole wheat in the beginning and then white for the rest:
sourdough starter
you can keep it in the fridge after you get it healthy and only feed it once a week.
There are recipes out there for everything from sandwich bread to pancakes to rolls...etc.
The one jar will take care of it all.
It takes about 7-10 days, and then you use that in place of yeast.
It's fun to make and watch on the counter.
I used whole wheat in the beginning and then white for the rest:
sourdough starter
you can keep it in the fridge after you get it healthy and only feed it once a week.
There are recipes out there for everything from sandwich bread to pancakes to rolls...etc.
The one jar will take care of it all.
Posted on 1/11/23 at 1:45 pm to Masterag
Once you get in the habit, baking all of your own bread is not time consuming at all. The book recommended is fine. My wife and I love pumpernickel rye, my prep time before setting it to rise is about 15 minutes, I usually do it in TV timeouts during some ball game.
I picked up a clay Romertopf on Ebay for $25 or if you have a Dutch oven like a La Creuset or a cast iron, they work great.
I costed it out, a 2lb loaf costs me about $1.20, thats about $9-$10 in store. The only problem is that the bread smells and tastes so good you tend to eat a lot more. Also , once the weather gets hot, like today, I bake in in my Kamado Joe.
Once it cools I use my meat slicer to cut it. If we slice it ourselves, every piece is like Texas toast.
Good luck and bon Appetit.
I picked up a clay Romertopf on Ebay for $25 or if you have a Dutch oven like a La Creuset or a cast iron, they work great.
I costed it out, a 2lb loaf costs me about $1.20, thats about $9-$10 in store. The only problem is that the bread smells and tastes so good you tend to eat a lot more. Also , once the weather gets hot, like today, I bake in in my Kamado Joe.
Once it cools I use my meat slicer to cut it. If we slice it ourselves, every piece is like Texas toast.
Good luck and bon Appetit.
Posted on 1/11/23 at 1:50 pm to andouille
quote:
My wife and I love pumpernickel rye,
I love dark rye too but its almost impossible to find in Dallas. Ive toyed with the idea of baking my own.
Posted on 1/11/23 at 2:09 pm to Zappas Stache
This is the recipe I use, post covid I don't see rye flour in stores, I order from King Arthur.
Deli Rye Bread
Ingredients:
1 c. Pumpernickel or rye flour
1 c. Whole wheat flour
1 c. Unbleached bread flour
¼ c. sour pickle juice
1 Tbsp instant yeast
4 oz oil
1½ tsp. sea-salt
3 T. dry potato flakes
1½ T. molasses
1 tsp. mustard seeds
1 c. warm water (105-110 degrees)
2 Tbsp caraway seeds
1 tsp dill seeds
Directions:
1. Place the yeast in the bottom of the mixing bowl, then add flours, potato flakes, seeds and sea-salt in the bowl of a large stand mixer. Mix dry ingredients on low speed. Beat warm water, pickle juice, and oil, and molasses into the dry ingredients, Fit dough hook onto mixer and knead dough at lowest speed, for 5 minutes, then let is rest covered for 20 minutes to an hour, this process is call autolyze.
2. Remove cover and knead dough in stand mixer with dough hook until smooth, firm, and only slightly Sticky, 6 to 8 minutes. Turn dough onto a floured work surface and knead until smooth, 1 to 2 more minutes.
3. Form dough into a ball, place dough into an oiled bowl, and turn dough several times in bowl to coat with oil. Cover the bowl with plastic wrap, set into a warm place, and let rise until nearly double, about 1 hour. Punch down and stretch it;. Repeat twice more, after last rise, rub top with dry flour. Put in an Dutch oven with oil or, preferably, with parchment paper under it. Let rise 20 – 25 minutes.
4. Then place Dutch oven in the lower half of a cold oven and set it at 450F, 25 minutes later remove lid, continue baking for approximately 12-15 minutes until bread has an internal temperature of 190F.
5. Remove from oven, and place bread on cooling rack.
Deli Rye Bread
Ingredients:
1 c. Pumpernickel or rye flour
1 c. Whole wheat flour
1 c. Unbleached bread flour
¼ c. sour pickle juice
1 Tbsp instant yeast
4 oz oil
1½ tsp. sea-salt
3 T. dry potato flakes
1½ T. molasses
1 tsp. mustard seeds
1 c. warm water (105-110 degrees)
2 Tbsp caraway seeds
1 tsp dill seeds
Directions:
1. Place the yeast in the bottom of the mixing bowl, then add flours, potato flakes, seeds and sea-salt in the bowl of a large stand mixer. Mix dry ingredients on low speed. Beat warm water, pickle juice, and oil, and molasses into the dry ingredients, Fit dough hook onto mixer and knead dough at lowest speed, for 5 minutes, then let is rest covered for 20 minutes to an hour, this process is call autolyze.
2. Remove cover and knead dough in stand mixer with dough hook until smooth, firm, and only slightly Sticky, 6 to 8 minutes. Turn dough onto a floured work surface and knead until smooth, 1 to 2 more minutes.
3. Form dough into a ball, place dough into an oiled bowl, and turn dough several times in bowl to coat with oil. Cover the bowl with plastic wrap, set into a warm place, and let rise until nearly double, about 1 hour. Punch down and stretch it;. Repeat twice more, after last rise, rub top with dry flour. Put in an Dutch oven with oil or, preferably, with parchment paper under it. Let rise 20 – 25 minutes.
4. Then place Dutch oven in the lower half of a cold oven and set it at 450F, 25 minutes later remove lid, continue baking for approximately 12-15 minutes until bread has an internal temperature of 190F.
5. Remove from oven, and place bread on cooling rack.
Posted on 1/11/23 at 2:28 pm to Masterag
My wife has always baked bread, just recently became fascinated with the process.
Here's my Dutch oven Garlic Rosemary from the other day!
I loved It, legit awesome!!!!!
Here's my Dutch oven Garlic Rosemary from the other day!
I loved It, legit awesome!!!!!
Posted on 1/11/23 at 2:29 pm to andouille
This thread got me motivated to make my easy peasant bread.
It's almost better to have that bread baking smell in the house than eat it....
Almost
It's almost better to have that bread baking smell in the house than eat it....
Almost
Posted on 1/11/23 at 3:58 pm to andouille
quote:
Once it cools I use my meat slicer to cut it.
WTF
This post was edited on 1/11/23 at 4:55 pm
Posted on 1/11/23 at 7:29 pm to heypaul
I have a bread machine somewhere in storage.
I use a Dutch Oven now and need to sell the Bread Machine.
I use this recipe. and mix up different flours at times.
Homemade Atisan Bread
I use a Dutch Oven now and need to sell the Bread Machine.
I use this recipe. and mix up different flours at times.
Homemade Atisan Bread
Posted on 1/11/23 at 9:00 pm to andouille
Thanks for all the replies! I’m more motivated to make my own stuff and just got back from the grocery store with a bunch of whole wheat and bread flour.
Does anyone know if you can substitute yeast with the sourdough starter? And if so, how much to use?
Does anyone know if you can substitute yeast with the sourdough starter? And if so, how much to use?
Posted on 1/12/23 at 9:05 am to Masterag
Been making my own hamburger buns lately and not sure I will ever go back to store bought unless feeding a crowd. Also make my own pizza dough. Bread is the next step. Super easy to do.
This post was edited on 1/12/23 at 9:06 am
Posted on 1/12/23 at 9:31 am to Masterag
quote:
Does anyone know if you can substitute yeast with the sourdough starter
Your starter is your yeast but I would start with dry yeast and progress to sourdough after you get the hang of it.
Posted on 1/12/23 at 9:33 am to Trout Bandit
quote:
Your starter is your yeast but I would start with dry yeast and progress to sourdough after you get the hang of it.
100%
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