Bread Thread

[why]

Originally Posted by gdl203

That's pretty dorky

If it were a baguette you wouldn't say that.

 

[Johnny_5]

Nice to see a bread thread. Are you using a tradition or convection oven why?

 

[why]

Originally Posted by Johnny_5

Nice to see a bread thread. Are you using a tradition or convection oven why?

Traditional gas for now. The convection oven is on its way (thanks Obama!). Bread doesn't need convection like a roasted chicken does, since it's not as moist and its surface doesn't have many crevices.

A baker's stone is a must, and knowing how to make bread is paramount.

When people make bread, they often rely on the ingredients too much instead of the method. Bread is not cake or muffins, it is pasta.

Common mistakes:
Dumping everything in a bowl and trying to mix it (clumpy mess)
Mixing in a bowl at all (waste of time and effort)
Under-kneading (aka laziness)
Disinfecting the kneading surface and hands (kills the yeast)
Using tap water (kills the yeast)
Salting the bread before the yeast is fully incorporated (kills the yeast)
Not letting the yeast rise and multiply enough (underleavened bread)
Getting too hung up on ingredient amounts ('but it says 1 cup!' -- unstable dough)
Impatience (usually people stab and poke at it as soon as it comes out of the oven, and it deflates)
Cold oven (deflates the bread)
Tearing the dough if the bread needs to be shaped (seriously...)

 

[magnus_h]

EDIT: Maybe I can do better than just an emoticon... While I'm sure a baker's stone is nice, it is by no means a must. Been doing just fine without it for close to 10 years. Bowl or not: Not necessary, but less risk of making a mess if you start out in a bowl. Personally I always start my breads from a sourdough i feed the night before, so it's only natural to start off the dough in the bowl. Tap water: Don't know where you live, but my tap water is just fine. Some of your other tips were good though. Don't put too much flour in your dough and knead it much more than you think you need. Let it proof several hours, folding it a few times and then get your oven really hot before putting your bread in.

 

[Piobaire]

This could be a great thread and it is certainly a worthy topic. If it were not for signing off the vast majority of simple carbs, I'd be participating. I love making breads of all kinds. Don't thread crap this as I can at least participate vicariously.

 

[lawyerdad]

Originally Posted by Piobaire

This could be a great thread and it is certainly a worthy topic. If it were not for signing off the vast majority of simple carbs, I'd be participating. I love making breads of all kinds. Don't thread crap this as I can at least participate vicariously.

Eff you, I'm eating yours.

 

[Piobaire]

Originally Posted by lawyerdad

Eff you, I'm eating yours.

*****!

 

[gdl203]

Originally Posted by Piobaire

*****!

 

[Piobaire]

^ She looks sell-side.

 

[Sipperphoto]

That breads looks outta control. I've just started baking bread a couple months ago. Mostly Italian/French type breads. 4 ingredients.

It usually tastes great, but tends to be a little denser than what I would like. I like it crunchy on the outside, and soft, and elastic on the inside, but I get more spongey on the inside. Any ideas why?

Do you have the recipe for the potato bread? Looks REALLY good!

 

[gdl203]

Originally Posted by Piobaire

^ She looks sell-side.

True. Retail sell-side with that. I think she went to HSW

 

[why]

Originally Posted by Sipperphoto

That breads looks outta control. I've just started baking bread a couple months ago. Mostly Italian/French type breads. 4 ingredients.

It usually tastes great, but tends to be a little denser than what I would like. I like it crunchy on the outside, and soft, and elastic on the inside, but I get more spongey on the inside. Any ideas why?

Do you have the recipe for the potato bread? Looks REALLY good!

1 part potato by weight
2 parts flour by weight (I use bread flour or whole wheat flour)
water
salt
brewer's yeast (any yeast works fine besides maybe wine yeast, but I like the taste of this)

I don't really measure anything. Boil potatoes, run them through a ricer. Put some sugar/honey/flour/whatever in a few teaspoons of lukewarm water and mix in the yeast. Go on Styleforum/read a book/go for a quikc run/whatever for 20 minutes. Mix flour and potato together first and make sure the potato is finely incorporated into the flour, then add salt and make a little ring with the potato/flour mixture. Put the yeast and water into the center, then bring the dough together by slowly incorporating the interior of the little well. Knead it for at least 30 minutes. Cover with an old apron and let it rise in a warm place for 3-4 hours. Punch it down, knead it, form it into a log (like making gnocchi), then bring the two ends together so it forms a ring. Let it double in size on something easily moveable (I use the back of a floured cookie sheet), wash the top with an egg/water mix, then sprinkle with flour and toss it into a 400 degree oven for 40 minutes or so.

Originally Posted by magnus_h

EDIT:
Maybe I can do better than just an emoticon...

While I'm sure a baker's stone is nice, it is by no means a must. Been doing just fine without it for close to 10 years.

I can bake bread without one too, but it isn't as good. A good crust requires lots of high stable heat. Sourdoughs probably won't need it as much since they aren't as crusty. My stone is the best approximation of un forno I can get at home.

Bowl or not: Not necessary, but less risk of making a mess if you start out in a bowl. Personally I always start my breads from a sourdough i feed the night before, so it's only natural to start off the dough in the bowl.

I just use 'il modo di fontana' (the 'well method') as mia nonna and le mie zie (whom I didn't know were my aunts at the time when I told my uncles they were crazy

) showed me. A bowl gets in the way and tosses flour all over.

Tap water: Don't know where you live, but my tap water is just fine.

In a region with chlorinated and flourinated tap water that kills yeast and tastes like a swimming pool.

 

[Harold falcon]

I make a delicious pumpkin bread, but traditional French or Italian style breads have always been difficult for me.

 

[lawyerdad]

Originally Posted by harvey_birdman

I make a delicious pumpkin bread, but traditional French or Italian style breads have always been difficult for me.

What do you find unsatisfactory about your results? Inside or crust texture?

 

[Johnny_5]

Why, do you have any recommended reading when it comes to bread? Looking to make some maybe this weekend if I can.