1d10t
stewbum
I make a 40% whole wheat and am still tweaking. I just moved to another house so I'm getting used to a different oven. I make half loaves. I keep half the dough refrigerated for about a week. This is the refrigerated half.
The Bread Thread
- Thread starter Boatboy24
- Start date
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GreenEnvy22
Senior Member
I made some rolls today, used spent grains from a beer mash that was 1/4 heavy peated barley.
I really like it, I have a lot of spent grains left so I'll do a couple more batches of bread and tweak a few things. Maybe use peated beer instead of water in the recipe.
I really like it, I have a lot of spent grains left so I'll do a couple more batches of bread and tweak a few things. Maybe use peated beer instead of water in the recipe.
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JAB (Just Another Boule)
Going to give sourdough baguettes a try this weekend. Researching recipes and baking techniques until then. Got me a bakers couche, a fancy baguette flipping board and even a silicon mini baguette tray for the oven. Will post some pics depending on the success/failure of this! LOL
..so bread sticks basically.... looking forward to your notes...
I am going to shoot more for something I could make a sandwich out of if need be for this bake. Will try the mini baguette next time.
Found this Video today. Might try and follow it to some extent.
This one was pretty good as well. Not sourdough but good overall baguette baking skills.
Found this Video today. Might try and follow it to some extent.
This one was pretty good as well. Not sourdough but good overall baguette baking skills.
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Boatboy24
No longer a newbie, but still clueless.
Uh oh. Mike's got a couche. It's getting real now!
Yea! LOL I had no idea what it was. Sounded like something Charo would say once upon a time........
Yooper🍷
Senior Member
Not sourdough but my white peasant bread. Just like Italy (but unlike Italy salt added). Similar to Carrabbas dipping bread. 
I just discovered this bread a few weeks ago. Easy to make and it's great got toast and sandwiches!!
Mike, a friend makes sourdough loaves almost daily and I called him last night to pick his brain. I liked that he said "if you make a lot of bread you'll eventually develop your own style and technique". He sent a couple of pics I'm sharing that make a lot of sense. He's in the process of making a version with a base board with dowel holes where you can move the sides to different widths depending on what size loaves you want to shape. I think I'll build one too and let you know how it works out.
While I certainly love a good sourdough with all the flavor of a long slow fermentation, sometimes you just want fresh homemade bread quickly. It can still be simple and taste. Here are some simple quick baguettes I made and my video of the process.
I need a couple of these!
1st. attempt. Need to work on my technique (LOL) and I used the POS LG Oven........
Had it set to 475 and best it could do was 425 and it dropped to 400 during the cook. I had to rotate 4 times or they would burn at the back of the oven where the heat comes out. Put a CI pan on the lowest rack in the oven and poured about a cup of cold water in it once I got the pan inserted.
They should have been done at 16-20 min at 450F but needed 30 mins to get to this doneness. Used the same recipe I have been using for Boule's. Smells amazing in the kitchen!
Had it set to 475 and best it could do was 425 and it dropped to 400 during the cook. I had to rotate 4 times or they would burn at the back of the oven where the heat comes out. Put a CI pan on the lowest rack in the oven and poured about a cup of cold water in it once I got the pan inserted.
They should have been done at 16-20 min at 450F but needed 30 mins to get to this doneness. Used the same recipe I have been using for Boule's. Smells amazing in the kitchen!
I asked Lori for suggestions for something new for dinner tonight, she came up with shrimp bisque in bread bowls! Started the bowls yesterday and baked this morning. Now just have to make up a seafood stock and I'm 90% of the way there! These are right at 7" diameter.
trying to copy Mom’s cranberry bread, this one included diced orange peel and it smells right
