Bread Thread

[kwilkinson]

I'm not why, but the pastry chef at Cyrus and everyone who works w/ the bread there SWEARS by the book Artisan Baking by Maggie Glezer.

 

[Harold falcon]

Originally Posted by lawyerdad

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

The interior. I can never get a good chewy consistency.

 

[why]

Originally Posted by Johnny_5

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

Most of what I learned came from working with family when I was young and just learning to make dough in general, so unfortunately I don't know of any good books on the subject.

Some people overthink things like bread and start mail ordering ingredients and stuff. Books on the subject will probably be a nice complement, but perfect practice makes perfect. Ingredients matter, but practice and skill matter a lot more. It took a lot of mistakes (including adding water from the laundry side of the fountain -- oops) before I could make a decent loaf. And even expert bakers make mistakes and their bread becomes a glutinous monstrosity or a hocket puck from time to time.

Originally Posted by harvey_birdman

The interior. I can never get a good chewy consistency.

Your bread likely doesn't have enough gluten. It probably needs more kneading and a higher protein flour (bread flour works, but semolina and durum flours will be better). I use different brands of flour, but right now I have King Arthur flour because I like their whole wheat and it was on sale. Hogsdon Mill should be easy to find (I've seen it in Cleveland and Charlotte, so I assume it's a national brand) and they have all kinds of flours. You can always add some wheat gluten directly to your flour to increase the amount of protein (most supermarkets should have it, if they don't then health food stores probably will). Don't add to much wheat gluten or the yeast won't have the strength to leaven the bread.

 

[Piobaire]

Originally Posted by kwilkinson

I'm not why, but the pastry chef at Cyrus and everyone who works w/ the bread there SWEARS by the book Artisan Baking by Maggie Glezer.
In the mail. Yeah, I only eat bread once every 2-3 weeks. I guess I might as well make it, right? Concerning gluten. Very important. I include a tablespoon of vital wheat gluten for every cup of flour. Can be found at good grocery stores.

 

[lawyerdad]

Originally Posted by Johnny_5

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

I have a variety of sources I pick and choose from, none that I would consider definitive. If you haven't made much bread, there's no substitute for just playing around and seeing what works for you. If you like sourdough, I find Ed Wood's book useful, and his website is a good source for starter cultures. I've heard good things about Nancy Silverton's bread book but haven't read it myself.

 

[lawyerdad]

Originally Posted by why

Most of what I learned came from working with family when I was young and just learning to make dough in general, so unfortunately I don't know of any good books on the subject.

Some people overthink things like bread and start mail ordering ingredients and stuff. Books on the subject will probably be a nice complement, but perfect practice makes perfect. Ingredients matter, but practice and skill matter a lot more. It took a lot of mistakes (including adding water from the laundry side of the fountain -- oops) before I could make a decent loaf. And even expert bakers make mistakes and their bread becomes a glutinous monstrosity or a hocket puck from time to time.



Your bread likely doesn't have enough gluten. It probably needs more kneading and a higher protein flour (bread flour works, but semolina and durum flours will be better). I use different brands of flour, but right now I have King Arthur flour because I like their whole wheat and it was on sale. Hogsdon Mill should be easy to find (I've seen it in Cleveland and Charlotte, so I assume it's a national brand) and they have all kinds of flours. You can always add some wheat gluten directly to your flour to increase the amount of protein (most supermarkets should have it, if they don't then health food stores probably will). Don't add to much wheat gluten or the yeast won't have the strength to leaven the bread.

This is good advice. And as others have observed, sufficient kneading and rising are important for good texture as well.

 

[kwilkinson]

Originally Posted by lawyerdad

This is good advice. And as others have observed, sufficient kneading and rising are important for good texture as well.

Lawyer, Father, baker, two nuts.... is there anything you don't have?

 

[Johnny_5]

Originally Posted by kwilkinson

I'm not why, but the pastry chef at Cyrus and everyone who works w/ the bread there SWEARS by the book Artisan Baking by Maggie Glezer.

Thank you Kwilk. I'm going to order that book tomorrow.

Originally Posted by why

Most of what I learned came from working with family when I was young and just learning to make dough in general, so unfortunately I don't know of any good books on the subject.

Some people overthink things like bread and start mail ordering ingredients and stuff. Books on the subject will probably be a nice complement, but perfect practice makes perfect. Ingredients matter, but practice and skill matter a lot more. It took a lot of mistakes (including adding water from the laundry side of the fountain -- oops) before I could make a decent loaf. And even expert bakers make mistakes and their bread becomes a glutinous monstrosity or a hocket puck from time to time.



.

First off: Thanks for the reply.

I understand the overthinking aspect but at the same time baking is more like chemistry as opposed to sauteeing or braising something, so there does need to be some degree of certainty when it comes to measuring. Right?

I had actually found a website/forum if anyone is interested. Since I've never made bread before I'm going start experimenting with stuff from the website I mentioned and see where it goes from there.

 

[why]

Originally Posted by Johnny_5

I understand the overthinking aspect but at the same time baking is more like chemistry as opposed to sauteeing or braising something, so there does need to be some degree of certainty when it comes to measuring. Right?

With pancakes, yes. With bread, not really. Small changes like ambient humidity greatly affect ingredient amounts, so it's almost impossible to measure anywhere near precisely. Bench flour is always a requirement for this reason.

 

[Eason]

Man, I miss bread so much. One thing asia can't do well, the breads.

 

[why]

Originally Posted by Eason

Man, I miss bread so much. One thing asia can't do well, the breads.

Even in places like Hong Kong and Vietnam? I'd figure they have British and French breads, respectively. Vietnam supposedly has really good baguettes and boule.

 

[romafan]

I love the idea of making bread but am disinclined to follow up. What about good bakeries?

 

[gdl203]

Originally Posted by Eason

Man, I miss bread so much. One thing asia can't do well, the breads.

I thought that Carrefour sold baguettes

 

[greekonomist]

Originally Posted by romafan

I love the idea of making bread but am disinclined to follow up. What about good bakeries?

No-Knead Bread Easiest bread recipe in the world. No kneading. Imprecise measuring. You require a heavy pot with a lid (I use a le Creuset). The crust is excellent.

 

[Piobaire]

Originally Posted by greekonomist

No-Knead Bread

Easiest bread recipe in the world. No kneading. Imprecise measuring. You require a heavy pot with a lid (I use a le Creuset). The crust is excellent.

My wife makes a similar thing; we call it "drop bread." I'm sure pieces of it have shown up in some of my foie pictures. Very flavorful crust, great interior texture. We use a big cast iron dutch oven. Speaking of foie, its great to use foie grease to coat that pan for this recipe.