Bread ****

[Tim F]

From the sourdough thread it seems like there's a few bakers here! So lets see your best bread efforts

Heres a couple of loaves of oat bran bread that I made today:

Tastes fantastic, I used a hint of leatherwood honey. Sandwiches for lunch this week!


This one is a big sourdough miche that just came out of the oven as well. Looking forward to cracking it open.


Happy to share recipes if anyone is interested.

 

[sinkas]

Used any Spelt in baking?

Loaves look good some woodside goat's cheese on the bread perhaps?

 

[Kai]

Loaves look good some woodside goat's cheese on the bread perhaps?

mmmmm

 

[Wardhog]

Haven't got pictures, but today's lunch is ham, cheese & Salad Cream (!) on homemade coriander and linseed wholemeal bread baked yesterday.

I was hoping I'd find some other people making bread on here. I found a recipe on the net a few weeks ago, had a bash, and have been very happy with the results.

 

[Tim F]

Used any Spelt in baking?

Loaves look good some woodside goat's cheese on the bread perhaps?

Haven't tried spelt yet - isn't that fairly low in gluten?

Fantastic idea with the woodside cheese.. they are just around the corner. The one that they wrap in vine leaves and burn them off is sublime.

I made a batch of oatmeal stout yesterday and the grains smelled so nice that I chucked some in a loaf of bread It came out tasting great although if I had more time I would have let the dough ferment for longer. Heres the recipe - this was enough to make 3 decent loaves, so scale it down a bit if need be. I more or less followed the spent grain bread recipe from Peter Reinharts whole grain bread book.

650g flour
11g salt
10g yeast
435ml water
60g honey
20g olive oil
180g spent grain from stout
4 tsp gluten flour (I like to use this in bread with lots of grain but it's optional, your bread might not hold a free standing shape as well though)

I just kneaded everything together, let it rise, punched it down, rose again, shaped into loaves, rose again and baked.
If I had longer, I'd mix everything except the yeast, let it all sit overnight, then knead in the yeast and take it from there.

Not the best pic as we already ate most of it

 

[Doc]

Here are todays loaves of Imperial Vanilla Bourbon Porter sourdough.

Basically the last feeding of the starter I added 1 cup of Imperial Vanilla Bourbon Porter with the flour and let it go for about 12 hours.

Then the recipe was:

1 cup starter
1 tsp salt
1/4 tsp sugar
1 tblspn Olive Oil
about 2 cups flour
All mixed up, and left over night to rise. Flattened this morning and shaped and let to rise again. Baked around 7pm tonight.

Oh and the different shapes ? The longer one I added a shake or two of cinnamon when mixing it all up. I made it a different shape so I knew what was what.

Doc

 

[Doc]

Straight out of the oven.
My sourdough loaf made with 250+IBU 7.5% Triple IPA beer.

Almost smells hoppy :beerbang:

Doc

 

[Tim F]

I came up with this spreadsheet to scale up or down recipes where you know the bakers percentages required. You enter the final weight of dough required and the percentage of each ingredient, and it tells you what weight of each ingredient to use. Give it a go if you often scale recipes up or down this way!

View attachment bakers_percent_calc.xls

More info here if you don't use this system: http://en.wikipedia.org/wiki/Baker_percentage

 

[Tim F]

Oh and here's my latest loaf! I'm home sick today so this was pure comfort food, I don't usually make much white bread. I wanted something light and airy with a nice irregular hole structure. This was about 75% hydration with a small amount of yeast. I stirred just enough to mix the ingredients, then let it sit for 10 minutes before just lightly kneading for about 1 minute. Then I let it rise for 6 hours before gently knocking it down and shaping the loaf. I tried twisting rather than the usual fold and pinch to shape it, worked out ok I think. I baked it at 250C on a stone, with a tray of water underneath and quite a bit of misting with a water spray for the first minute of baking as well.

Tastes good!

 

[Katherine]

Red Wine and Wholemeal sour dough

Not bad... just a touch doughy, less wholemeal next time. We added red wine instead of water. Im trying to source cabernet flour!

 

[Tim F]

Looks fantastic! How does it taste?

 

[Katherine]

Looks fantastic! How does it taste?

The taste was good but the texture was not quite right... Less Wholemeal next time.....

 

[johnno]

Fired up the oven yesterday and after the pizzas we threw a few loaves in.

I am still calculating correct temps for the oven. This batch got slightly burnt but still a delicious tasting bead. I am still working on a sourdough starter to make a good sourdough.

cheers
johnno

 

[Tim F]

That looks great - do you have one of the pompei style dome ovens? I am in the early stages of planning my own Do you think yours holds it's heat well enough to do multiple bakes of bread from a single firing?

With the sourdough starter a good bit of advice I read in one of Peter Reinharts books was to stir the starter well every day, to aerate the dough and redistribute the food to the yeast and bacteria (same principle as aerating your wort/starter). I don't know if it's cheating but once I had some activity in my starter, I added a pinch of yoghurt mix from a yoghurt making packet to make sure that I had plenty of nice bacteria, and it seems to have worked out pretty well. I use 100g of starter per loaf, and ferment for 24 hours with a couple of kneads/stirs in between before shaping and proofing and I get a pretty nice open loaf.

 

[johnno]

Tim that is a cob oven. The poor mans version of a wood fired oven. But if the mix is made properly they can last a very long time.


Oh and I should add that it holds the heat ok. The second layer of cob that went on it should have been thicker but i did not have the time. I may put a third layer on but I want to see how the cracks hold up. So far so good.

I could probably bake bread in it twice a single firing but would need to time it perfectly. It holds about 6-8 loaves in it depending on their size.

There a pics in the pizza thread as well.

Piccy of it in this thread.


http://www.aussiehomebrewer.com/forum/inde...23990&st=20

cheers
johnno

 

[seemax]

My first attempt at Naan bread. The dough recipe was similar to my pizza dough except with it was 50/50 plain flour and strong flour and had natural yoghurt and full fat milk in it.

I rolled them very thin in large oval like you get from your suburban Indian restaurant. I used a pizza stone in the electric oven and preheated it to about 220C. The bread was topped the bread with a mix of cheese,garlic, sesame seeds and butter (no ghee handy).

To my delight, they turned out quite well, not exactly as I was hoping, but everyone eating them were impressed!


The end result






A Sierra Nevada clone from a recent small swap, very enjoyable!




Stef

 

[King Brown]

Corn bread, made yesterday using left over starter cultured from Wyeast forbidden fruit



about 100ml of starter
170mls warm water
225g maize meal
450g unbleached white flour
150ml milk
30ml olive oil
1 1/2 tsp salt
Polenta for dusting

mixed the water, yeast, half the maize and 50g of flour into a batter, left in a covered bowl for 30 minutes (till the batter started bubbling) then added the rest of the liquid into the batter and gradually stirred in the remaining flour/maize. Turned out the dough and kneaded for 10 minutes to develop the gluten, then back in the covered (and oiled) bowl for 1 1/2 hours. Turned out the dough again and knocked back, rolled into shape and placed on baking tray dusted with maize meal, covered with an oiled bowl and left for an hour to rise. Baked at 230c for ten minutes, then at 190c for 25 minutes.

The bread has a soft almost cake like texture on the inside with a crunchy crust on the outside :icon_drool2:

 

[Katherine]

Cheese, Bacon and Onion Bread

 

[Steve]

Cheese, Bacon and Onion Bread

View attachment 24473

Yum. Nice and warm with lashings of butter. Looks great
Cheers
Steve

 

[jonocarroll]

My first attempt at spent-grain-bread: Grist from my Belgian Pale Ale. Mmmmm. Still picking bits from my teeth. Perhaps I should have put the grain through the food processor first. It's not too grainy, but the husks are fiddly. This won't last long. :icon_drool2: