Bread ****

[drsmurto]

I think my mother gave up with the bread machine because she couldn't keep up 5 Sons and a Daughter we went through a lot of bread and it wasn't cheap making your own with a bread maker. What I would like to know how many here let their dough rise twice? In New York recently and an artisan bread maker I spoke to only let his bread rise once, plus he added vinegar and following his recipe it really is very good and it doesn't taste of vinegar.

How is the price any different using a bread maker or an oven?

 

[wide eyed and legless]

She could bake 8 loaves in one go in the oven, couldn't do that in a bread maker.

 

[drsmurto]

She could bake 8 loaves in one go in the oven, couldn't do that in a bread maker.

Fair enough. A breadmaker can't compete with that.

You did mention cost in your statement which threw me as the cost is the same.

 

[fortmonty]

Nothing like home made bread .

I get some going in the wood fired oven once in a blue moon , as I'm to busy making pizza most of the time.

This is typical pane di casa. The bread is crusty and the crumb is full of air pockets. Its ideal for bruschetta or just eating with some
olives cheese and a bit of home made salami. Then again its great just dipped in some olive oil or spread with butter.

The shapes on the plait is not as good as I would like it to be , but then again after you slice or tear it up whose to know ?

 

[indica86]

^^^
Nice.
Yeasted or sourdough>

 

[fortmonty]

Yeast . Though I have made a whole grain version using my own sour dough culture .

 

[wide eyed and legless]

Have been trying a few things recently, found that using the Kitchen-aid for the kneading, the dough hook just picks up the dough and the whole lot spins so I have to stand there holding a wooden spoon to stretch the dough from the hook, have been using the vinegar in the dough mix, find the best explanation for the vinegar is to lower the pH allowing the yeast to work better, not sure about the other explanations that it also acts as a mould inhibitor.
But the easiest method to make bread I have found is the no knead and leaving it for a long ferment, have tried additions like seeds, and rosemary and garlic and my next one will be rosemary olives and garlic.
http://cooking.nytimes.com/recipes/11376-no-knead-bread

 

[fortmonty]

Have been trying a few things recently, found that using the Kitchen-aid for the kneading, the dough hook just picks up the dough and the whole lot spins so I have to stand there holding a wooden spoon to stretch the dough from the hook, have been using the vinegar in the dough mix, find the best explanation for the vinegar is to lower the pH allowing the yeast to work better, not sure about the other explanations that it also acts as a mould inhibitor.
But the easiest method to make bread I have found is the no knead and leaving it for a long ferment, have tried additions like seeds, and rosemary and garlic and my next one will be rosemary olives and garlic.
http://cooking.nytimes.com/recipes/11376-no-knead-bread

Great link. The process is very similar to how I make my pizza dough which is pretty much a no knead method , though I call it the " slap and go " method .

I also suppose if you are pressed for time you could increase the yeast dosage as it really isn't a sourdough , but rather extended "commercial yeast" ferment not true sourdough from a home grown mother culture.

I like his use of the pot to maintain moisture so he gets maximum steam . I have to give his method a go, I reckon it would be great casalinga bread.

 

[Airgead]

I've done a few no kneeds as well. Great technique.

I don't have enough pots (or time) to bake enough loaves for the family that way so I tend to stick with the traditional way. Plus I kneed the exercise (see what I did there).

BTW - increasing the yeast dosage doesn't work as the dough needs the long fermentation period to develop. Adding more yeast shortens the time and makes a much weaker dough which collapses.

I suppose you could add extra yeast and also work the dough a little to get a hybrid method going.

 

[wide eyed and legless]

A slow ferment in the fridge does add to the flavour, I have left mine for 4 days but I have read where a week is still OK because it is so simple and takes up no real time to make leaves me to support this method, but as Airgead mentioned it is the space in the oven, I have a second larger oven outdoors but only the one dutch oven. I am contemplating between getting a second one or one of those heavy glazed crock pots the Chinese use, I would I prefer the enameled iron pot for the heat retention but I will probably give the glazed crock pot a go but another option is to make up a load of dough and just leave it in the fridge fermenting and take it out as needed.
http://www.seriouseats.com/2011/06/the-food-lab-the-science-of-no-knead-dough.html

 

[indica86]

Really though, if you are going to do that why not sourdough? **** bread yeast.

 

[wide eyed and legless]

That's the beauty and simplicity of it, you can substitute a sourdough starter for the instant yeast, 1/4 teaspoon substituted bu a 1/4 cup of sourdough starter.

 

[wide eyed and legless]

Put to the test that a six year old could make 'No Knead' bread my 7 year old daughter made this Olive Garlic and Rosemary bread, all I did was put it into the Dutch Oven and take it out.

 

[drsmurto]

Put to the test that a six year old could make 'No Knead' bread my 7 year old daughter made this Olive Garlic and Rosemary bread, all I did was put it into the Dutch Oven and take it out.

IMG_0470.jpg

IMG_0471.jpg

What recipe and method did your daughter use? My daughter is becoming quite interested in cooking and this looks like a great way of teaching her about bread making.

 

[wide eyed and legless]

Basic no knead recipe I have been using, 450 g plain flour 1 1/2 tea spoons of salt 1/2 teaspoon of rapid dry yeast mix all dry ingredients together, stir in 360 ml of water until dough has formed, after 6 hours or so fold over in the bowl using a spatula leave overnight pour out dough onto a floured surface flatten down add 2 heaped tablespoons of fresh rosemary, 4 cloves of garlic chopped, one adult good handful of Kalamata olives which have been kept in red wine vinegar. Fold the dough and leave to rise once more for an hour set oven on 450 C heat up dutch oven for 1/2 an hour place the dough in the hot dutch oven and bake for 1/2 an hour lid on and 15 to 20 minutes lid off. One tip I find useful is to put the dough on a sheet of baking paper so it can be lifted smoothly and put in the dutch oven.

 

[drsmurto]

Basic no knead recipe I have been using, 450 g plain flour 1 1/2 tea spoons of salt 1/2 teaspoon of rapid dry yeast mix all dry ingredients together, stir in 360 ml of water until dough has formed, after 6 hours or so fold over in the bowl using a spatula leave overnight pour out dough onto a floured surface flatten down add 2 heaped tablespoons of fresh rosemary, 4 cloves of garlic chopped, one adult good handful of Kalamata olives which have been kept in red wine vinegar. Fold the dough and leave to rise once more for an hour set oven on 450 C heat up dutch oven for 1/2 an hour place the dough in the hot dutch oven and bake for 1/2 an hour lid on and 15 to 20 minutes lid off. One tip I find useful is to put the dough on a sheet of baking paper so it can be lifted smoothly and put in the dutch oven.

Cheers mate. I assume 450 is fahrenheit?

 

[Airgead]

450c gets the crust nice and dark...

 

[wide eyed and legless]

Cheers mate. I assume 450 is fahrenheit?

Correct, my mistake putting C

 

[wide eyed and legless]

I've done a few no kneeds as well. Great technique.

I don't have enough pots (or time) to bake enough loaves for the family that way so I tend to stick with the traditional way. Plus I kneed the exercise (see what I did there).

You might be interested in this one Airgead
https://www.youtube.com/watch?v=QRJfNB7T-zg

 

[scooterism]

Just wondering is anyone here uses a Wondermill Jnr and if so, have you motorised it?

The wife bought one and she finds it a bit hard to grind..

I'm looking at the 'Motion Dynamics' motor for grain mills..

Any thoughts?

Cheers