Bread ****

[abyss]

****.

Laukie is cat's whiskers. So is my bread machine. Purists may scoff, meh. Have at your kneading.
Their pizza dough mix delivers the goods every time, and the kids love making their own. Nice and light in even than less than ideal conditions ( pan and improvised Weber pizza oven)
I ate this, times two. And Stone & Wood beer, times six.

 

[Ducatiboy stu]

A mix of Luacke German Grain mix & Crusty White to make a "double batch"

yes..it is very nice

 

[Jens-Kristian]

I haven't really done any brewing for a fairly extended time. Not because I don't want to, but because I just don't have the time to drink it. I'm working on dropping a shitload of weight, and beer is one of the things that I have temporarily relegated to the backseat. Sure, a bottle or two on the odd weekend, but that really is it for a while.

Grain however... that's where it's at whether it's drinks or food. So, since I need that bit of 'making stuff' element to my life, I've baked bread every Friday for the past four or five months. This upcoming weekend, I'll be doing my first sourdough bread, so I'm really looking forward to that.

In the meanwhile, here are a couple of earlier efforts (not sourdough). The dough for these is simple no-knead, and is always mixed on a Sunday or Monday and then baked on the Friday:

Bread must have a crust!

 

[Mardoo]

Yum! I really miss making bread. Maybe I'll use teaching my daughter how as a means to get back to it.

If it matters to you, you can slash the top of the risen dough right before you put it in the oven, like you see in bakeries. The reason loaves are slashed is to control the way the top of the bread splits. The slashes are essentially expansion joints. You only need to go a couple cm deep. When the top of the loaf opens like yours have, you lose moisture from the inner crumb and shorten the shelf life. Sorry, geeking moment as an ex-professional I'd eat that bread of yours in a second.

 

[wide eyed and legless]

I have been putting more water than usual in my bread and getting better results. I am really starting to get worried about the machine handling the amount of dough I have been putting in + I have broken another spoon. Really started seriously looking at those semi professional mixers on Aliexpress.

 

[Mardoo]

Bread requires serious grunt from a mixer.

 

[Jens-Kristian]

Yum! I really miss making bread. Maybe I'll use teaching my daughter how as a means to get back to it.

If it matters to you, you can slash the top of the risen dough right before you put it in the oven, like you see in bakeries. The reason loaves are slashed is to control the way the top of the bread splits. The slashes are essentially expansion joints. You only need to go a couple cm deep. When the top of the loaf opens like yours have, you lose moisture from the inner crumb and shorten the shelf life. Sorry, geeking moment as an ex-professional I'd eat that bread of yours in a second.

Thanks, mate. I'm always happy to receive advice. I'm most certainly still learning and properly enjoying the process. I'll have a go at giving the two sourdough loaves I'm baking tomorrow a slash across the top.

The two loaves are:

1. A full wheat sourdough with cumin seeds.

and

B. Wholegrain rye, wheat and with a bit of crystal malt mixed into it, too.

I don't really follow recipes, other than a bit of 'method' and as a guide to 'how much of this and that' will work, as I'm much more interested in finding my own way through it. Much the same way that I do brewing.

The wholegrain rye is a 'first attempt' at something I hope will turn out a bit German in style. From there, I'll be tweaking the next versions.

 

[Mardoo]

Don't cut the rye too deep. It has less gluten and tears more easily.

 

[Jens-Kristian]

Don't cut the rye too deep. It has led gluten and tears more easily.

Thanks! I'll be careful.

 

[wide eyed and legless]

Bread requires serious grunt from a mixer.

Been looking at the Bosch mixer and some of the Chinese ones up to 1000w, don't know if that means much, the one I am using is 300w.
Really should keep notes like when brewing, think I have hit the limitations on the water addition but can't remember exactly what it was, around 720 gram to 1150 flour, that is including the rye flour, loads of chia seeds and caraway seed.

 

[SnailAle]

Multigrain from last week. Really tempted to start trying to make a sourdough starter soon.

 

[Gigantorus]

Used some of my spent grain on Sunday and made these puppies. Turned out better than I expected.



Recipe is fairly simple too.


Brewer’s Bread Recipe



Ingredients:

3 cups spent grain (wet, straight from the mash tun)

1 ¼ cups warm water

¼ cups sugar

5 cups Plain Flour

1 teaspoon salt

1 egg beaten

¼ cups milk

2 teaspoons of bakers yeast


Instructions:

• Mix yeast, water and sugar in a bowl to activate yeast. Allow 30 min for yeast to activate.
  
  
• Add yeast starter, salt, egg, spent grain, and milk in a bowl and slowly add flour.
  
  
• Knead dough until it is smooth and no longer sticky.
  
  
• Place dough in a large greased bowl and cover it with a towel. Wait for dough to rise and double in size then punch down the dough. About 30mins.
  
  
• Split your dough into the desired amount of loaves and place on a baking paper over a thin layer of cornmeal or flour.
  
  
• Allow loaves to rise again (about 30mins), and then score the loaves with a knife.
  
  
• Bake at 190C for 45 minutes or until the bread is desired colour and a knife comes out clean after being inserted into the center.

 

[Ducatiboy stu]

I have been putting more water than usual in my bread and getting better results. I am really starting to get worried about the machine handling the amount of dough I have been putting in + I have broken another spoon. Really started seriously looking at those semi professional mixers on Aliexpress.

Me too..was doing 63% water but bumped it up to about 66-67% ( Luacke Crusty White )and mix in the Kenwood for 10mins at notch ~2

Bread seems much better with the extra H2 and longer mixing

Surprising how an extra 20-30ml can make a difference

I have now moved to Luacke Wallaby Flour so see how it goes $11 for 5kg bag. Its straight flour and needs salt & improver added

 

[wide eyed and legless]

That's about the same percentage as mine about 700ml to 1150 flour I only use the Wallaby, don't put any improver in it, surprising how well it mixes, still have to use the wooden spoon, stops it climbing out the bowl and stretches the dough at the same time.

 

[Ducatiboy stu]

I have only heard good things about wallaby flour

 

[Ducatiboy stu]

I just made some bread without salt...


....different...

 

[gap]

different? is that another word for does not taste very nice?

 

[Ducatiboy stu]

different? is that another word for does not taste very nice?

It was Ok...just tasted a lot different...kind of bland

 

[hooper80]

Hey guys. I’m totally naive to baking bread. I have brew 44lt brews in a stainless conical and the yeast I extract from it looks amazing. Usually bohemian larger yeast. How do I go about baking bread with it? And a fail safe recipe to start with? Thanks.

 

[wide eyed and legless]

Forget about using brewing yeast, but definitely go ahead and start baking your own bread, took me about 20 to 25 kilo of bread flour to get it right but once you get it right it is so simple. A food mixer is the way to go one which can handle a couple of kilo and the actual time is next to nothing, put in the ingredients mix for 6 to 10 mins, let the dough rise, punch down, do the north south east and west and stick the dough in a bread pan to rise again and put in the oven.