Bread ****

[indica86]

Steam bake. It's used for all sorts of things. Croissants as well.

Anyone make Bagels? Love them.
Sourdough Bagels are the **** and get smashed very quickly here.

BAGEL


Ingredient
Weight

starter
400 g

water
150 g

flour
550 g

oil
38 g

brown sugar
25 g

salt
15 g



Method
Mix, and do a couple of short kneads at 10 minute intervals.
Leave to rise for 3-4 hours.
Divide into 100g portions, preshape into balls.
Either poke a hole in the middle with your finger, and stretch the hole
or roll into long 'ropes', wind over your hand and seal the join by rubbing the ends of the rope together.
****** in the fridge overnight (spray with oil, cover with plastic, put in a plastic bag)

The next day - bring a large pot to boil. Add a handful of brown sugar
Add as many bagels as will fit in a single layer (I can fit three)
Turn after 30 secs (cook for 1 min in total) - drain and put back on the tray
top with your choice of topping
Bake in the oven at ~200C for ~20 mins

 

[Dave70]

Nothing like impulse buying. Bought a machine on the way home yesterday, had fresh bread by 9.30 pm.
Used a basic recipe just to get my eye in on the fast setting (1.55) so it was always going to be a little underdone, as you can see.
Stuck in a far more seedy and interesting recipe after it finished and set the timer to be ready for the wife and kids breakfast this morning. Worked like a charm.
Not as artisan as making it by hand perhaps, but about 1000% less hassle. And you can always just make the dough and shape it by hand if you like.

 

[Ducatiboy stu]

I am not a big fan of breadmakers......but it does take all the fun out of kneading the dough

 

[Dave70]

Yeah... but where do you draw the line?

 

[Mardoo]

You can buy flour by itself, including rye flour. Much like brewing, I love having complete control over the process, i add only what i want to add.

You seem like the type who might actually do this. Get yourself a home stone mill. You will never, ever regret it!

 

[Ducatiboy stu]

Yeah... but where do you draw the line?

Well.... you may need to buy more grain

Barley flour is made from milling pearl barley, or whole grain barley that's had its outer husk removed. You can use barley flour as a substitute for part of the flour in a baking recipe for health purposes and to achieve certain variations in texture. However, because of its low-gluten content, you shouldn't substitute barley flour for all of the flour called for in a recipe.

Health Benefits
Barley flour is a healthier alternative to using white and wheat flour in baked goods. According to Coleen and Bob Simmons, authors of "Cooking with Grains," barley is a low-fat, low-cholesterol grain that's high in complex carbohydrates, fiber, protein, and certain vitamins and minerals. Although barley is significantly lower in gluten than other flours, like wheat flour, people with Celiac disease or an allergy to wheat should still use caution when using barley flour as a substitute in cooking, as it is not 100 percent gluten-free.

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Gluten
Barley flour lacks sufficient gluten for many baked good recipes. When making baked goods that require gluten, combine barley flour and wheat flour to comprise the total flour content the recipe calls for. The more the baked good needs to rise, the less barley flour should be used, proportionately. For loaves of yeast bread, the barley flour should only constitute about 20 to 25 percent of the total flour content. For flat breads, you can use a little more. For quick breads and cookies, you can use barley flour for up to half of the flour content. It's inadvisable to use much more than 50 percent barley flour in any baking recipe.

Proper Measurements
In baking, precise measurements are essential to achieve the desired results. Freshly ground barley settles after a few days, meaning that its volume appears greater immediately after grinding than after it's been sitting a while. Therefore, to accurately measure barley flour for a recipe, don't use freshly ground barley unless it's had a few days to settle. Otherwise, you may not have enough flour in your recipe. One way to help freshly ground barley flour settle faster is to tap the container firmly against the counter.

Quality Differences
Baked goods made with barley flour, breads in particular, have a different consistency than those made with other kinds of flour. Barley flour makes baked goods moister than flour made from other grains. Barley flour also gives baked goods a cake-like texture as opposed to a bread-like one.

 

[wide eyed and legless]

I watched a Rick Stein in India episode and he was trying a Kati or Kathi, a Calcutta street food which is a wrap with whatever ingredients you like inside. Looked pretty good, picked out a recipe, for the bread wrap I needed some Maida flour, drove down to Hindustani Imports, a huge warehouse and shop, as you drive into the driveway the smell of the spices is magnificent.
Went in and asked for the Maida flour he gave me a bag of plain flour, I said no Maida flour, he told me Maida flour translated is plain flour, but the 40 minute round trip wasn't in vain bought Spelt flour $4.50 / kilo, Rye flour $2.95/ kilo and Caraway seeds $3.35/ 250 gram plus a heap of spices and grains. So this week the Kati is on the menu, maybe with a vegetable curry filling.

 

[indica86]

Grab some atta next time legless, great for chapattis and adding into bread too.

 

[wide eyed and legless]

I have seen the Atta flour around, didn't realise what it was for, and the wrap is just a Roti.

 

[indica86]

It's great for roti too.
It is a very finely ground wholemeal - you don't get bits of bran tearing the gluten strands that you work so hard to make.

Roti/ chapatti are interchangeable really. Unless you are talking Malaysian roti, those things are amazing.

I recall the chapatti people just slapping them to make them, **** they were quick.

 

[Ducatiboy stu]

My rotti/chapati is just

Bread flour
Yoghurt - plain or greek... ( Yoplaite doesnt cut it flavour wise... )
Yeast
Water

Let rise for an hour or 2, doesnt really matter.

Roll a golfball size out flat to the size of a plate

Place on very hot skillet or BBQ plate WITHOUT oil

Done in about 30secs

 

[indica86]

genuine chapatti doesn't knead yeast.
Just flour, water, salt.

 

[Danwood]

Bread humour...I loaves it !

 

[Ducatiboy stu]

genuine chapatti doesn't knead yeast.
Just flour, water, salt.

Yeah I know that, but yeast gives it some thing extra

Who cares if they are not traditional, they taste awesome :icon_drool2:

 

[Ducatiboy stu]

Bread humour...I loaves it !

Hope you pair are not taking the pith..

Cause Im not loafing

 

[mr_wibble]

Nothing like impulse buying. Bought a machine on the way home yesterday, had fresh bread by 9.30 pm.
Used a basic recipe just to get my eye in on the fast setting (1.55) so it was always going to be a little underdone, as you can see.
Stuck in a far more seedy and interesting recipe after it finished and set the timer to be ready for the wife and kids breakfast this morning. Worked like a charm.
Not as artisan as making it by hand perhaps, but about 1000% less hassle. And you can always just make the dough and shape it by hand if you like.

When doing the "fast" loaf, often it helps to add a bit of extra yeast (1/4 teaspoon) as the rise-time is much shorter.

 

[drsmurto]

You seem like the type who might actually do this. Get yourself a home stone mill. You will never, ever regret it!

*******! Now i have several stone mills in my eBay watchlist and a few more retailers in my home baking site bookmarks.

My daughter is growing a few wheat plants in the vegie garden too....

 

[Ducatiboy stu]

She will need more than a few plants...

 

[Mardoo]

*******! Now i have several stone mills in my eBay watchlist and a few more retailers in my home baking site bookmarks.

My daughter is growing a few wheat plants in the vegie garden too....

This is the one I currently covet, motorised with the optional pulley. I had to leave mine behind in the States when I emigrated here in '97. Then my Dad gave it away. I miss it like I miss my Mum, who gave her mill to me. I grew up with fresh made bread from wheat we milled, and of course went on to become a baker. She was the Ubermum. (She paid for it with sanity.) It may be easier to find a "natural" bakery that mills daily and arrange to drop round every week to get fresh flour.

Freshly milled corn polenta :icon_drool2: Milled corn goes rancid in a couple days, which is what makes it bitter. Freshly milled it's sweet and floral. Damn I miss that mill.

 

[wide eyed and legless]

I read two books last night Mardoo one about making bread using the Kitchen Aid (which I am currently using) and a book on artisan artisan bread making, what I noticed is the artisan bread used very little yeast and no strong bread flour, the bread was left to ferment in a fridge for up to 80 hours (max) I am keen to have a crack at it with an overnight ferment.
Have you tried anything like this, the yeast used was 1/2 a tsp for quite large loaves.