The Bread Thread

[Kraffty]

Hi Joe, this is pretty standard but, like most of us winemakers, I tend to tinker so I sub 1 cup of milk for 1 cup of the water and add some ground rosemary. It's really a fast, easy and tasty recipe. I also split it into 3 loaves, seems to make a better serving size for the two of us.

https://houseofnasheats.com/homemade-french-bread/

 

[joeswine]

Pulled down a receipt I’ll try it next week, thanks.
I always wanted to make bread

 

[MHSKIBUM]

I've been freezing a lot of the sourdough bread I make. I usually make three smaller loaves from a two loaf recipe, eat one and partially vacuum seal and freeze two.
Question: A lot of bakers on the web suggest that you bake the bread anywhere from 70% to 90% of a full bake and then complete it on the day you want to consume it. I've never had much luck doing that. I now do a full bake and either allow the bread to reach room temperature on the counter for regular consumption — toast, sandwiches, etc. — or warm it up in a 200-degree oven for 15-20 miutes before eating it warm at dinner.
Neither method gives you the flavour and texture of freshly baked bread but it beats the hell out of anything store bought.
Anyone out there freeze bread as well? Any special techniques to share?

 

[winemaker81]

Have y'all really thought about what you do?

 

[MHSKIBUM]

Or slow death in wine must through starvation or poisoned by sorbate. For wine yeast, life after a brief banquet is short and brutal. There's a bit of Lucretia Borgia on all winemakers.

 

[ceeaton]

Was pretty wet this morning, so started a same day bread, some sourdough discard in it for flavor. Got one done, other holding in the fridge until I get pizza done for dinner. Neighbor wanted hers early (by 5 pm) so had to stop bread production to get the pizza steel heated.

 

[ratflinger]

I've been freezing a lot of the sourdough bread I make. I usually make three smaller loaves from a two loaf recipe, eat one and partially vacuum seal and freeze two.
Question: A lot of bakers on the web suggest that you bake the bread anywhere from 70% to 90% of a full bake and then complete it on the day you want to consume it. I've never had much luck doing that. I now do a full bake and either allow the bread to reach room temperature on the counter for regular consumption — toast, sandwiches, etc. — or warm it up in a 200-degree oven for 15-20 miutes before eating it warm at dinner.
Neither method gives you the flavour and texture of freshly baked bread but it beats the hell out of anything store bought.
Anyone out there freeze bread as well? Any special techniques to share?

We've found that freezing a fresh loaf when it is still slightly warm helps with the taste when thawed.

 

[Mcjeff]

I bought the Ken Forkish book Flour Water Salt Yeast I made the overnight white bread. Turned out really tasty. With some homemade jam made by my former admin it was awesome!

 

[ibglowin]

Back in the saddle again! First loaves in quite some time. Mostly making sourdough pizza crust over the Summer but this week we had our first freeze. Feels like Fall in the Rockies!

 

[Merrywine]

Sourdough. It’s not pretty, but it is tasty.

 

[ceeaton]

Bagels for my daughter...

 

[ibglowin]

Nice to have the cooler weather in the mornings these days. Firing up the oven helps to warm up the house. Playing with flour ratios (AP/Bread) to see how it effects things (like chew, rise. etc)

 

[ibglowin]

Good timing for some bread this morning!

 

[wineview]

Back in the saddle again! First loaves in quite some time. Mostly making sourdough pizza crust over the Summer but this week we had our first freeze. Feels like Fall in the Rockies!

View attachment 106550

How do you get them to look so pretty? Lots of sourdough pizza this summer. My starter is two years old when I got it from my son. Not sure how long he had it.

 

[ibglowin]

I use a bread lame. I make a squiggle (snake) line down the middle and then just small slices (like a stalk) on both sides the squiggle.

How do you get them to look so pretty? Lots of sourdough pizza this summer. My starter is two years old when I got it from my son. Not sure how long he had it.

View attachment 107868

 

[ibglowin]

Wanted to press the easy button but not a single baguette to be had in the local grocery store so I went into bread making mode this morning. This is a non sourdough baguette recipe. Turned out decent and should make a good crostini for appetizer for dinner tomorrow.

 

[wineview]

Gorgeous. As a bread maker, I know it’s not easy.

 

[Boatboy24]

Wanted to press the easy button but not a single baguette to be had in the local grocery store so I went into bread making mode this morning. This is a non sourdough baguette recipe. Turned out decent and should make a good crostini for appetizer for dinner tomorrow.

View attachment 108734

Adapt. Improvise. Overcome.

 

[ibglowin]

And because its Christmas and you can never have enough bread this time of year......

 

[CDrew]

I’ve been making 1-2 sourdough loaves per week for the last 2 months. I started with my wife’s 10 year old starter but “captured” my own about a month ago. Still working on things like ears, and decoration, but making really great bread. I really like the fridge retard method.