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Forum ยป Bread Bakers?
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Thread: Bread Bakers?

post 1679412593 03-22-2023, 02:48 PM
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#31
  1. LogicalLifts
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Originally Posted By J.L.C.⏩
Is this some kinda roll bread?
The tastiest kind.
Originally Posted By FOXXIE⏩
Look good. Good Job. I love garlic bread. more garlic the better lol
Nice! I bake the loaf at a very high temperature, might try some garlic but would need to be in a way that it doesn't scorch while baking too. Burned garlic is yucky.
post 1679412913 03-22-2023, 02:54 PM
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#32
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Originally Posted By LogicalLifts⏩
Nice! I bake the loaf at a very high temperature, might try some garlic but would need to be in a way that it doesn't scorch while baking too. Burned garlic is yucky.
rosemary garlic bread are yummy!

This looks good.

https://www.bing.com/images/search?v...t=0&ajaxserp=0
post 1679413393 03-22-2023, 03:02 PM
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#33
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holy fawk that looks good


shouldnt have entered this on my low carb day
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post 1679417173 03-22-2023, 04:18 PM
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#34
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Originally Posted By FOXXIE⏩
rosemary garlic bread are yummy!

This looks good.

https://www.bing.com/images/search?v...t=0&ajaxserp=0
I was thinking of trying to make baguettes too - garlic, rosemary, sun-dried tomato?
Originally Posted By AriesTH⏩
holy fawk that looks good


shouldnt have entered this on my low carb day
Yeah I feel you. I'm bloatmaxxing these days lol.
post 1679453023 03-23-2023, 07:56 AM
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#35
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So normally with the original bread I posted I do a mix of whole wheat and plain. About 250g plain and 150 whole wheat as a balance.

Seems to be the sweet spot for me.

I am considering doing rye, or sourdough, or both as variations of the basic recipe to get both more nutrition and flavor.
post 1679459643 03-23-2023, 09:38 AM
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#36
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Originally Posted By LogicalLifts⏩
So normally with the original bread I posted I do a mix of whole wheat and plain. About 250g plain and 150 whole wheat as a balance.

Seems to be the sweet spot for me.

I am considering doing rye, or sourdough, or both as variations of the basic recipe to get both more nutrition and flavor.
You could try playing with different wheat varieties, too, as another option (e.g., hard white and hard red). My wife prefers hard white wheat for the bread she makes. She buys the grain, and my mom has a wheat grinder that she uses to make it into flour. I know they can adjust the coarseness of the grind, but that's getting outside my area of experience, and I have no idea how much they play with that.
MFC
post 1679513693 03-24-2023, 06:41 AM
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#37
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Originally Posted By FarmersSon⏩
You could try playing with different wheat varieties, too, as another option (e.g., hard white and hard red). My wife prefers hard white wheat for the bread she makes. She buys the grain, and my mom has a wheat grinder that she uses to make it into flour. I know they can adjust the coarseness of the grind, but that's getting outside my area of experience, and I have no idea how much they play with that.
Yeah that is a plan. I bought 2 25lb bags of the two flours I mentioned so will probably wind those down a bit first hehe.
post 1679525453 03-24-2023, 10:38 AM
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#38
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We like making bread too - couple things. If you have the patience and remember to keep it going, a sourdough starter is great. I love sourdough bread as it is, but a ladle of active sourdough starter on top of normal yeast for a regular loaf is good - great texture. The other thing, if you're a homebrewer, is tossing in a cup of spent grains into any bread dough - really makes for a hearty loaf, and think it's good for the yeast - always makes for a good rise.
post 1679526683 03-24-2023, 10:59 AM
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#39
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Originally Posted By mikeasu⏩
We like making bread too - couple things. If you have the patience and remember to keep it going, a sourdough starter is great. I love sourdough bread as it is, but a ladle of active sourdough starter on top of normal yeast for a regular loaf is good - great texture. The other thing, if you're a homebrewer, is tossing in a cup of spent grains into any bread dough - really makes for a hearty loaf, and think it's good for the yeast - always makes for a good rise.
Thanks for this and yeah. I haven't been able to manage a sourdough starter but think it would add a lot of extra flavor like a sourdough rye version of the first bread. Or even sourdough olive in the second bread.

Normally I have multiple doughs going so I have some that go up to a 4th day in the fridge and that slow fermentation really helps develop a lot of flavor!
post 1679956933 03-31-2023, 01:50 PM
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#40
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I'm also using this as an inspiration to perfect pizza doughs. I'm a fan of home made tray pizza, as well as cast iron skillet pizza too.

Even with these, slow fermentation in the fridge reaps huge rewards, but who knows they want pizza 4 days ahead right?
post 1679957303 03-31-2023, 01:54 PM
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why did the bakers hands smell?





































cause he kneaded a poo
Overthinking, overanalysing separates the body from the mind
post 1679957823 03-31-2023, 02:02 PM
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#42
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Originally Posted By 7empest⏩
why did the bakers hands smell?
cause he kneaded a poo
post 1679958043 03-31-2023, 02:06 PM
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#43
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Last time i tried making bread it was pizza dough from scratch and it gave me diarrhea.

Gonna try again once my kitchen remodel is done. My angus is ready
xTUNAx
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post 1679968083 03-31-2023, 05:30 PM
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#44
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Originally Posted By mezner09⏩
Last time i tried making bread it was pizza dough from scratch and it gave me diarrhea.

Gonna try again once my kitchen remodel is done. My angus is ready
Was it the dough or the toppings? I have crafted a basic recipe that would certainly hit the spot while not yet ideal.
post 1679968903 03-31-2023, 05:47 PM
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#45
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Looks good opie. I was going to make some bread a few weeks ago and I looked at the bread flour at my grocery store. That chit was $9.50 for bread flour. I said no thanks jeff.
"
post 1679973693 03-31-2023, 07:36 PM
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#46
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Originally Posted By JT11RTR⏩
Looks good opie. I was going to make some bread a few weeks ago and I looked at the bread flour at my grocery store. That chit was $9.50 for bread flour. I said no thanks jeff.
You can buy 25lb bags off Amazon that are far more economical - I'm in NYC, JFL at bodega prices for bread flour srs.
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