Home Do you bake your own bread?

[ladypirate]

SO and I have gotten really into homemade bread over the last few months (we''ve been baking 3-6 loaves a week). Does anyone else bake their own bread? I thought it might be fun to compare tips and tricks. We mainly use the NYT No-Knead method and the Cook''s Illustrated Almost No-Knead method, with variations (although we definitely do kneaded bread as well--focacchia, especially).

I''m starting to experiment more with doing whole wheat and rye bread (I have a rye loaf rising right now). I usually bake it in our old school enameled cast iron (looks like it''s from the 60s--white with orange flowers on it

) and the crust comes out delicious! I''d like to start doing more sandwich loaf bread as well.

If anyone already bakes bread or wants to get more into it, this could be fun! Yay for bread!

 

[Miranda]

I do a lot in the winter time. Though, I usually cheat and use the bread machine!

 

[Lorelei]

I make it frequently in my trusty KitchenAid. Nothing like good home made bread - yum.

 

[ladypirate]

What kind of yeast do you guys use? I usually use active dry, but a lot of recipes lately have been calling for instant/rapid rise. Have you noticed a difference between using the two?

 

[Lorelei]

Date: 10/1/2008 2:59:10 PM
Author: ladypirate
What kind of yeast do you guys use? I usually use active dry, but a lot of recipes lately have been calling for instant/rapid rise. Have you noticed a difference between using the two?

I use Fleischmann''s active dry, it can be tricky to get fresh around here and Fmanns has always served me well.

 

[Miranda]

I use active dry, too. I''m not sure of the brand, though. DS went on a massive bread making kick and MIL ordered a ton of products for him to use. She sent us a huge supply of yeast. I repackaged it and keep it in the freezer. *shrugs* Alton Brown says that''s OK to do.

Lady Pirate - What is this no knead method you speak of?

You''re putting me in a baking mood! I wish it wasn''t 90 degrees here today!!!! Over the weekend I baked a pumpkin and have been craving pumpkin bread ever since! I made a pumpkin pie last night, but, I left it on the counter overnight. I had to toss it this morning.

Ahh well, at least with a hubby and three kids half of it was gone in 10 minutes. So it wasn''t a total waste.

 

[ladypirate]

There was an article in the New York Times a couple of years ago:

The Secret of Great Bread: Let Time Do the Work

Here's the recipe.

3 cups all-purpose or bread flour, more for dusting
1/4 teaspoon instant yeast
1 1/4 teaspoons salt
Cornmeal or wheat bran as needed.

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.



It was basically a complete innovation in breadmaking because it allows you to get really good crusty bread at home without having a professional bread oven.

Cook's Illustrated then did a version called "Almost No-Knead Bread", which is softer and better suited to a sandwich loaf. It uses a little bit of beer and white vinegar to get a sourdough-like flavor without messing around with starter. Here's that version:


3 cups unbleached all-purpose flour (15 ounces), plus additional for dusting work surface
1/4 teaspoon instant or rapid-rise yeast
1 1/2 teaspoons table salt
3/4 cup plus 2 tablespoons water (7 ounces), at room temperature
1/4 cup plus 2 tablespoons mild-flavored lager (3 ounces)
1 tablespoon white vinegar

1. Whisk flour, yeast, and salt in large bowl. Add water, beer, and vinegar. Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until shaggy ball forms. Cover bowl with plastic wrap and let sit at room temperature for 8 to 18 hours.

2. Lay 12- by 18-inch sheet of parchment paper inside 10-inch skillet and spray with nonstick cooking spray. Transfer dough to lightly floured work surface and knead 10 to 15 times. Shape dough into ball by pulling edges into middle. Transfer dough, seam-side down, to parchment-lined skillet and spray surface of dough with nonstick cooking spray. Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 2 hours.

3. About 30 minutes before baking, adjust oven rack to lowest position, place 6- to 8-quart heavy-bottomed Dutch oven (with lid) on rack, and heat oven to 500 degrees. Lightly flour top of dough and, using razor blade or sharp knife, make one 6-inch-long, 1/2-inch-deep slit along top of dough. Carefully remove pot from oven and remove lid. Pick up dough by lifting parchment overhang and lower into pot (let any excess parchment hang over pot edge). Cover pot and place in oven. Reduce oven temperature to 425 degrees and bake covered for 30 minutes. Remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 210 degrees, 20 to 30 minutes longer. Carefully remove bread from pot; transfer to wire rack and cool to room temperature, about 2 hours.



There are a couple of bread blogs that have variations (I'm doing a rye version of the Cook's Illustrated bread right now). The only downside of these breads is that you have to start them the night before you actually want to eat them, but they are worth it. Also, if you leave them in the first rise for a little over 18 hours, they come out fine. You can make the dough right before you go to bed, then do the two hour proof right when you get home from work and have fresh bread by 8 o'clock or so.

Also, the recipes call for instant yeast, but we use normal active dry with fine results (3/8 of a Teaspoon rather than 1/4). The long slow rise means that it doesn't really need the instant. Also, you could proof the yeast in the liquid, but it works fine just mixed with the dry stuff too.

 

[FrekeChild]

I have to confess...95% of the time I HATE making bread. The other 5% I LOVE it.

Yeah. I don''t get it either. I think there is too much waiting involved. I can make 20 dozen cookies in the same time it takes to make 1 loaf of bread...

And who doesn''t like cookies?!

 

[Jas12]

I do! I do!
I luv it. Yes, it''s time consuming but there is something so relaxing and rewarding about making bread from scratch. I have to knead it--that''s part of the pleasure for me (aside of course from the eating!). I also like that unlike most other baking, exact measurements are not needed and that there is a bit of an art to knowing just how much flour is needed by the feel of the dough. I usually use active dry yeast (but sometimes rapid rise if i am in a rush) and my favourite loaf to make is a braided Challah. It is *always* the star of the dinner table warm bread hits the table

 

[VegasAngel]

No, & it''s probably a good thing I dont. Fresh,warm bread the smell.... I''d probably be 500lbs-I love bread & butter way too much. Enjoy though!

 

[LaraOnline]

I used to bake bread quite a bit - in spurts, anyway.
Croissants are fun to make as well!
Now that I have a bread machine, I am supremely lazy!
It seems almost to much to have to drag the machine out and set it up on the bench... but I think you have inspired me and I'll do it today. (machine bread, that is!)
So, there with you in spirit....
the no-knead recipe looks interesting though...

 

[Linda W]

I used to a loooooooooooooooog time ago. The only thing is....... DH, my daughter and I were gaining wait. We used to eat so much of it. Warm bread and butter Yum. I had to stop

making it. The 3 of us had no self control with that darn warm bread.

 

[Miranda]

Thanks for the recipes! I can''t wait to try them!

 

[Lorelei]

Date: 10/1/2008 8:10:35 PM
Author: Jas12
I do! I do!
I luv it. Yes, it''s time consuming but there is something so relaxing and rewarding about making bread from scratch. I have to knead it--that''s part of the pleasure for me (aside of course from the eating!). I also like that unlike most other baking, exact measurements are not needed and that there is a bit of an art to knowing just how much flour is needed by the feel of the dough. I usually use active dry yeast (but sometimes rapid rise if i am in a rush) and my favourite loaf to make is a braided Challah. It is *always* the star of the dinner table warm bread hits the table

That is my favourite part, adding the water until a lumpy floury mess becomes the most perfect non sticky beautiful dough that just leaves the mixing bowl so clean!

 

[sevens one]

there''s nothing like the smell of baking bread

 

[~*Snow*~]

I've been making Amish Frenchship bread lately! Someone brought it into work and we've all been sharing the "starter" and making about 4 loafs a week!
I idea behind it is that you get a "starter" from a friend and keep it for 10 days in the bag and mash it once a day, then on day 10 split the starter liquid into 4 one cup portations and then give the starters to friends and make two loafs of bread with the remaining portions.

The Recipe
Important Note: Don't use metal spoons or equipment. Do not refrigerate. Use only glazed ceramic or plastic bowls or containers.

day 1:
Do nothing with the starter. Leave out on kitchen counter
days 2-5:
Mash the starter inside the ziploc bag.
day 6:
Add 1 cup flour, 1 cup sugar, and 1 cup milk. Mash.
days 7-9:
Mash.
Day 10:
Add 1 cup flour, 1 cup sugar and 1 cup milk. Stir. Take out 4 cups and place 1 cup each into three separate plastic containers. Give one cup and a copy of this recipe to three friends. To the balance (a little over one cup) of the batter, add the following ingredients and mix well.
1 cup oil
1/2 cup milk
3 eggs
1 tsp vanilla

In a separate bowl combine the following dry ingredients and mix well:

2 cups flour
1 cup sugar
1-1/2 tsp baking powder
2 tsp cinnamon
1/2 tsp baking soda
1 - (5.1 oz) box instant vanilla pudding
1/2 tsp salt
1 cup nuts
Add dry ingredients to wet ingredients. Mix and pour into two well greased and sugared bread pans. Bake at 325 degrees for 1 hour

Unfortunatly I have no idea what is in the "starter". This is the frist bread i've ever made, but its delish! Sweet and perfect. I Grease my pans with a bit of cinnamon and butter and it makes that much better...

 

[dragonfly411]

I REALLY REALLY Want to start making my own bread and pastries. Does anyone have any advice on a good bread maker, or making your own bread? Any good books to read? It''s something I Have 0 experience with

 

[ladypirate]

Date: 10/2/2008 10:41:21 AM
Author: dragonfly411
I REALLY REALLY Want to start making my own bread and pastries. Does anyone have any advice on a good bread maker, or making your own bread? Any good books to read? It''s something I Have 0 experience with

Dragonfly, I''d really suggest trying the no-knead method (see about two posts up) as an introduction. You don''t need any special equipment (aside from a dutch oven, and you can pick one of those up cheap at a thrift store) and it comes out perfect every time. A bread machine is fine, but the only part it saves you time on is the kneading, so it''s way not necessary.

Also, I''ve been really enjoying this blog: . They have a good section of recommended books there.

 

[Lorelei]

Date: 10/2/2008 10:41:21 AM
Author: dragonfly411
I REALLY REALLY Want to start making my own bread and pastries. Does anyone have any advice on a good bread maker, or making your own bread? Any good books to read? It''s something I Have 0 experience with

If you have a good mixer with a dough hook, then that can be a good way to make bread, this is the method I stick with and I have tried ''em all! I am not keen on breadmakers - although they can be fine for some people - I like to be more involved with the process, also I find kneading by hand hard on my back, so my mixer is perfect for me.

 

[vespergirl]

I used to when I had a bread-making machine, but I gave that thing away once I gained a couple of pounds from all the carbo-loeading I loved it while it lasted, though.

 

[ljmorgan]

Yum... I love baking bread, but I don''t think that I do it often enough. Also, I LOVE the NYT No Knead bread, it truly is amazing. Not to mention it always looks very impressive to guests

I wanted to share my second favorite recipe, which is delicious. It is one of the few ''foolproof'' bread recipes out there, I tweak it as much as I dare and it always turns out. It''s delicious hot smeared with butter and jam, and stays very soft, so it''s good for sandwiches through out the week.

http://allrecipes.com/Recipe/Honey-Wheat-Bread-II/Detail.aspx

 

[ladypirate]

Snow, I found this online:

Amish Friendship Bread Starter

This is the Amish Friendship Bread Starter Recipe that you’ll need to make the Amish Friendship Bread (above). It is very important to use plastic or wooden utensils and plastic or glass containers when making this. Do not use metal at all!

Ingredients:

1 pkg. active dry yeast
1/4 cup warm water (110°F)
1 cup all-purpose flour
1 cup white sugar
1 cup warm milk (110°F)

Directions:

1. In a small bowl, dissolve the yeast in warm water for about 10 minutes. Stir well.

2. In a 2 quart glass or plastic container, combine 1 cup sifted flour and 1 cup sugar. Mix thoroughly or the flour will get lumpy when you add the milk.

3. Slowly stir in warm milk and dissolved yeast mixture. Loosely cover the mixture with a lid or plastic wrap. The mixture will get bubbly. Consider this Day 1 of the cycle, or the day you receive the starter.

For the next 10 days handle starter according to the instructions above for Amish Friendship Bread.


I''m going to try making the starter today!

 

[ladypirate]

Date: 10/2/2008 11:10:30 AM
Author: ladypirate

Date: 10/2/2008 10:41:21 AM

Author: dragonfly411

I REALLY REALLY Want to start making my own bread and pastries. Does anyone have any advice on a good bread maker, or making your own bread? Any good books to read? It''s something I Have 0 experience with

Dragonfly, I''d really suggest trying the no-knead method (see about two posts up) as an introduction. You don''t need any special equipment (aside from a dutch oven, and you can pick one of those up cheap at a thrift store) and it comes out perfect every time. A bread machine is fine, but the only part it saves you time on is the kneading, so it''s way not necessary.


Also, I''ve been really enjoying this blog: www.breadtopia.com. They have a good section of recommended books there.

Oops, the edit window ran out and I messed up the html in that last sentence. Here''s what it should have said:

Also, I''ve been really enjoying this blog: www.breadtopia.com. They have a good section of recommended books there.

 

[Laurenj915]

How does your whole wheat bread come out? My husband is a health nut and will only eat 100% whole wheat bread. The problem is that the 100% whole wheat at the store is fluffy and good for sandwiches. The 100% whole wheat I make is sooooo dense. Any suggestions? They must use machines to pump air into the store brand whole wheat bread.

 

[FrekeChild]

I''m wondering why they don''t want you to use metal with the Amish bread. (Since when do the Amish use instant vanilla pudding?)

 

[FrekeChild]

Date: 10/2/2008 12:34:55 PM
Author: Lauren1116
How does your whole wheat bread come out? My husband is a health nut and will only eat 100% whole wheat bread. The problem is that the 100% whole wheat at the store is fluffy and good for sandwiches. The 100% whole wheat I make is sooooo dense. Any suggestions? They must use machines to pump air into the store brand whole wheat bread.

It''s the additives. Classical French bread will have these ingredients: water, flour, yeast, pinch of salt. Then it comes out with a thick hard crust. The reason for the Baguette''s existence is because the French love the crust, and the shape is meant to maximize crustage (my own term).

Stuff from the grocery store has all kinds of preservatives, sugar, etc, added to it. As well as they probably refine the flour farther. It totally freaks me out to see "white" whole wheat bread. 100% whole wheat should be dense and solid because of a lot of technical reasons, but mostly with how the liquid is absorbed, and how the bran in the flour cuts through the gluten proteins. If I had a loaf of 100% wheat bread from the grocery store I could tell you more, but I don''t right now.

If you want a GREAT book on bread, try Bread Alone. It''s very informative, but not for a complete beginner. Pastry chefs I''ve worked with swear by this book, and the dude is a guest lecturer at the Culinary Institute of America in NY (teaches "Baking Ingredients"), and he has his own company, Bread Alone. He knows bread. (BTW, if you live in San Francisco or upstate NY, you have edges on bread making the rest of us don''t have! SF has the best climate and NY has the ideal water. Seriously, professional bread bakers are like scientists!)

I hate bread, but I know a LOT about it. Ask if you have questions.

 

[ladypirate]

Lauren, what recipe are you using for your 100% whole wheat? One thing you could try is adding extra gluten.

Also, you could try doing half and half whole wheat and bread flour. Still tasty and pretty healthy.

 

[ladypirate]

Date: 10/2/2008 1:57:41 PM
Author: FrekeChild
I'm wondering why they don't want you to use metal with the Amish bread. (Since when do the Amish use instant vanilla pudding?)

Freke, I think it's because it uses a starter rather than yeast. Since they recommend not using metal for sourdough starters, I'd imagine the same logic applies?

Also, I found this recipe for the bread that doesn't use instant vanilla pudding (I pretty much refuse to bake/cook with anything that is super-processed/not natural...yes, I'm a dork like that)

Amish Friendship Bread Recipe
Day 1 - receive the starter
Day 2 - stir
Day 3 - stir
Day 4 - stir
Day 5 - Add 1 cup each flour, sugar and milk.
Day 6 - stir
Day 7 - stir
Day 8 - stir
Day 9 - stir
Day 10 - Add 1 cup flour, 1 cup sugar and 1 cup milk. Divide into 4 containers, with 1 cup each for three of your friends and 1 cup for your own loaves. Give friends the instructions for Day 1 through Day 10 and the following recipe for baking the bread.

After removing the 3 cups of batter, combine the remaining cup of Amish Friendship Bread starter with the following ingredients in a large bowl:

2/3 cup oil
3 eggs
1/2 tsp. salt
1 tsp. vanilla
1 to 1 1/2 tsp. cinnamon
1 cup sugar
2 cups flour
1 1/4 tsp. baking powder
1/2 tsp. baking soda

Using a fork beat by hand until well blended. You can add 1 cup raisins and 1 cup nuts (optional).

Grease two loaf pans with butter, sprinkle with sugar instead of flour.

Bake at 325 for 1 hour. Cool 10 minutes, remove from pans. Makes two loaves of Amish Friendship Bread.

 

[ladypirate]

OK, here's my rye bread that just came out of the oven. It's tasty, but I think I'd like to add more rye flour and less bread flour next time and also maybe omit the honey. I'm also working on a sourdough starter, so maybe I'll wait and try doing it with that rather than yeast.

 

[~*Snow*~]

Oh LadyPirate your seraching skills are great! Now I can make my own starter and not have to beg for some from work!

I wasn''t to keen on the whole vanilia pudding thing either, as we tend to eat all organic/natural so i''m going to try the other recipe! Thank you!!!