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Posted on 3/21/20 at 6:07 am to hungryone
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 Posted on 3/21/20 at 6:10 am to hungryone
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?
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?
Posted on 3/21/20 at 6:48 am to Chef Free Gold Bloom
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.
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.
Posted on 3/22/20 at 4:01 pm to hungryone
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?
Posted on 3/22/20 at 4:12 pm to Linkovich
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.
Posted on 3/22/20 at 4:19 pm to hungryone
Well, shite
Guess I’m starting over. Thanks for the info, really looking forward to trying it.
Guess I’m starting over. Thanks for the info, really looking forward to trying it.
This post was edited on 3/22/20 at 4:21 pm
Posted on 3/22/20 at 9:30 pm to hungryone
Split that for an awesome muffuletta.
Posted on 3/23/20 at 7:41 am to Twenty 49
I have the no knead recipe rising now. Will bake it tonight.
Posted on 3/23/20 at 7:58 am to hungryone
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.
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.
Posted on 3/23/20 at 3:21 pm to weadjust
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!
Posted on 3/23/20 at 8:12 pm to hungryone
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.
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.
Posted on 3/23/20 at 9:37 pm to unclejhim
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.
[/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
[/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 3/23/20 at 9:40 pm
Posted on 3/23/20 at 10:45 pm to unclejhim
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.
Posted on 3/23/20 at 10:57 pm to OTIS2
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).
Posted on 3/24/20 at 6:05 am to hungryone
Thanks, I'll try the 50/50....as soon as I can find some whole wheat flour... 
Posted on 3/24/20 at 1:52 pm to Twenty 49
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.
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.
Posted on 3/25/20 at 7:57 am to RabidTiger
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.
For comparison, here is the quick rise loaf.
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
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.
For comparison, here is the quick rise loaf.
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
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