Posted by
Message
LouisianaLady
USA Fan
Baton Rouge, LA
Member since Mar 2009
73953 posts

re: Need a how to make a loaf of bread recipe
Looks awesome. I've been waiting for your posts. Definitely update us on the other one.


Replies (0)
Replies (0)
01
Chef Free Gold Bloom
USA Fan
Area 51
Member since Dec 2019
1284 posts

re: Need a how to make a loaf of bread recipe
quote:

The King Arthur Flour website is a fantastic resource for beginners. Assuming you want to make a loaf of white sandwich bread, start here: LINK


thanks I’ll try this this weekend and post a pic of how it comes out


Replies (0)
Replies (0)
00
Chef Free Gold Bloom
USA Fan
Area 51
Member since Dec 2019
1284 posts

re: Need a how to make a loaf of bread recipe
I have two ovens.

An electric with a convection bake setting and a gas.

Which is best for bread?

Electric regular bake
Electric convection bake
Far regular bake
Gas convection bake?


hungryone
LSU Fan
river parishes
Member since Sep 2010
11511 posts

re: Need a how to make a loaf of bread recipe
Electric, no convection. It is more tightly sealed than gas, which must be vented to allow for sufficient airflow for combustion. The tighter seal allows more moisture to be trapped in the oven—steam is necessary for certain kinds of loaves’ crust, like baguettes.

Convection is for roasting crusty things, or to use in last few mins to give extra browning. Convection isn’t used for bread bc it would cause the crust to set too quickly, limiting the full expansion of the loaf.


rbdallas
LSU Fan
Dallas, TX
Member since Nov 2007
10295 posts

re: Need a how to make a loaf of bread recipe
I am not a baker and the only kind I ever baked was beer bread. Nothing easier. great for sandwiches or alone.
4 ingredients

LINK


Replies (0)
Replies (0)
10
Linkovich
Army Fan
crater lake
Member since Feb 2007
9485 posts

re: Need a how to make a loaf of bread recipe
On the no knead white bread recipe, I only have the active dry yeast packets. Do I need to do the activation process on the packets or does the King Arthur recipe not need the preactivation?


hungryone
LSU Fan
river parishes
Member since Sep 2010
11511 posts

re: Need a how to make a loaf of bread recipe
It wouldn’t hurt to stir the yeast into the water until it dissolved before mixing w the flour. No need to use hot water, no need to wait for it to become bubbly. Just dissolve in the water and mix as described in recipe.


Linkovich
Army Fan
crater lake
Member since Feb 2007
9485 posts

re: Need a how to make a loaf of bread recipe
Well, shit

Guess I’m starting over. Thanks for the info, really looking forward to trying it.
This post was edited on 3/22 at 4:21 pm


hungryone
LSU Fan
river parishes
Member since Sep 2010
11511 posts

re: Need a how to make a loaf of bread recipe
I mixed up a no knead focaccia this afternoon. It rises at room temp, then tomorrow I will plop it into a well oiled cast iron skillet, let it rise 2 hrs, and bake, topped w rosemary and coarsely chopped pistachios. Like dis: LINK


OTIS2
LSU Fan
NoLA
Member since Jul 2008
45291 posts

re: Need a how to make a loaf of bread recipe
Split that for an awesome muffuletta.


Replies (0)
Replies (0)
10
OTIS2
LSU Fan
NoLA
Member since Jul 2008
45291 posts

re: Need a how to make a loaf of bread recipe
I have the no knead recipe rising now. Will bake it tonight.


Replies (0)
Replies (0)
10
BlackCoffeeKid
LSU Fan
South Louisiana
Member since Mar 2016
6981 posts

re: Need a how to make a loaf of bread recipe
Made some focaccia this weekend as well.

Picked some herbs from the garden (Basil, Parsley, & Rosemary) and mixed it with some olive oil to spread over the top before baking. Came out damned good.


Replies (0)
Replies (0)
20
TD422
LSU Fan
Destrehan, LA
Member since Jun 2019
128 posts

re: Need a how to make a loaf of bread recipe
Buy a bread maker...I've had one for some time and it couldn't be easier. Literally dump the ingredients in, set it, and eat bread three hours later. All that kneading, rising, resting, more kneading...the machine does it all!


Replies (0)
Replies (0)
12
unclejhim
LSU Fan
Folsom, La.
Member since Nov 2011
2531 posts
 Online 

re: Need a how to make a loaf of bread recipe
hungryone.
I've got question for ya. I made a "no knead all whole wheat", in the dutch oven. I fallowed the directions to a T. However it was dense and moist (almost wet) in the middle. Toasted the flavor was outstanding but I'd like a little lighter loaf. Where did I go wrong ???

Would adding a bit of baking powder/soda help??

Thanks for your input I really enjoy reading bout this.


OTIS2
LSU Fan
NoLA
Member since Jul 2008
45291 posts

re: Need a how to make a loaf of bread recipe
This is the no knead Lahey recipe. Excellent texture and flavor, for my first effort. I used more yeast, by mistake, and I added a bit of honey to the yeast and water, as a mod.

Image: https://i.imgur.com/3WRX1e7.jpg
[/img]
Question. My loaves stuck to the wax paper I used to lift and bake in in Dutch ovens. What should I do differently? TIA
This post was edited on 3/23 at 9:40 pm


hungryone
LSU Fan
river parishes
Member since Sep 2010
11511 posts

re: Need a how to make a loaf of bread recipe
quote:

However it was dense and moist (almost wet) in the middle. Toasted the flavor was outstanding but I'd like a little lighter loaf. Where did I go wrong ???

Would adding a bit of baking powder/soda help??

100% whole wheat is gonna be dense. Try doing 50-50 white flour and whole wheat.

Don’t add baking powder or soda—powder needs a fair amount of liquid then heat to provide gas/lift, and a recipe for a yeast bread will not perform optimally. Leavening is not interchangeable. Baking soda is activated by acid, and again, will not provide any lift in a recipe intended for yeast (no acids present to make it react). Baking soda promotes browning, so it likely will also lead to an over browned crust.


hungryone
LSU Fan
river parishes
Member since Sep 2010
11511 posts

re: Need a how to make a loaf of bread recipe
quote:

My loaves stuck to the wax paper I used to lift and bake in in Dutch ovens. What should I do differently? TIA
.
Did you use actual *waxed* paper? Yeah, don’t use that. You will end up with wax on your loaf and your pot. Use a decent quality parchment paper—the thick baking kind with a silicon coating (various trade names, like Quilon, etc). Some of the unbleached thinner parchments are lousy for baking. Thin deli paper will stick like the dickens.

Dust the top of the loaf with a little extra flour before you invert it onto the parchment. That also helps with release.

Re honey....more than a little will inhibit/dramatically slow yeast growth. You don’t want to use more sugar than 5% of the weight of flour. Sugar is hydrophilic, it will pull water away from the yeast, slowing its growth. Yeast wants to feed on the starches, not the sugars. Yeasted breads made with lots of sugar often call for “osmotolerant” yeast, which will perform better in sweet doughs (and require less yeast to achieve similar results).


Replies (0)
Replies (0)
31
unclejhim
LSU Fan
Folsom, La.
Member since Nov 2011
2531 posts
 Online 

re: Need a how to make a loaf of bread recipe
Thanks, I'll try the 50/50....as soon as I can find some whole wheat flour...


Replies (0)
Replies (0)
10
RabidTiger
LSU Fan
Member since Nov 2009
3106 posts

re: Need a how to make a loaf of bread recipe
I made the Jim Lahey recipe a few days ago via Mark Bittman and the NYT. I've never made bread before, and it came out awesome! I used a stainless steel pot with a lid rather than a dutch oven.

I made some opened faced ham and cheese sandwiches today that were toasted in a skillet in olive oil. They were so good!

I'll probably do another one soon with half whole wheat flour to add some nutrition.

Image: https://i.imgur.com/XQMsdbx.jpg


Twenty 49
LSU Fan
Shreveport
Member since Jun 2014
13466 posts

re: Need a how to make a loaf of bread recipe
I made one loaf last weekend (pics above) that used a whole packet of yeast and had a quick rise of a few hours.

The same day, I mixed up dough with just 1/4 teaspoon of yeast and gave it a slow rise of 14 hours. Then I decided to put it in the refrigerator, where it sat until Tuesday. Took it out, flipped it a few times, then let it warm up and rise for a few hours on the counter. Baked.

The results were great, but I can't say that the slow rise version was any more complex or better than the quick version.

Here is the slow rise version.

Image: https://live.staticflickr.com/65535/49695493398_417d873e7a_c.jpg


Image: https://live.staticflickr.com/65535/49695493353_dac4a51a92_c.jpg


For comparison, here is the quick rise loaf.

Image: https://live.staticflickr.com/65535/49681508996_105d5bcddd_c.jpg


A good serrated knife works best for me when slicing. I have a "bread knife", but its serrations are too small. Bigger serrations did better.

It's handy to know you can mix up a big batch of dough when you are in the mood, let it rise, then put it in the fridge until you fell like baking it. King Arthur has a large batch recipe that says you can leave it up to a week. LINK


first pageprev pagePage 3 of 4next pagelast page

Back to top

logoFollow TigerDroppings for LSU Football News
Follow us on Twitter, Facebook and Instagram to get the latest updates on LSU Football and Recruiting.

FacebookTwitterInstagram