Baking Bread

[zipper]

The "stay at home" order has made us eat at home more. It has become obvious that others are baking more at home too. The run on yeast and flour everywhere shows that people are either hoarding or baking. It took my wife 2 weeks to get bread yeast. She has been making great bread, this was yesterday's batch, a recipe from this book.



Her latest batch, the one above, was baked inside this dutch oven.





We finished off the loaf from a few days ago on Breakfast this morning.







And Vermont Maple Syrup on top.



Show us your Loaves!

 

[Scottintexas]

I was surprised at the run on flour also,
my MIL makes a lot of bread and "bread flour" hasn't been available since the beginning.

we have a zojirushi and it's really easy to make bread with,


.

 

[Babin Farms]

@zipper you gotta stop posting stuff like this!! It's completely ridiculous that we have to see what looks like delicious food(i'm sure it is) but can't come over and enjoy it with you because of the "Stay at Home" order. It makes me hungry, VERY hungry! I'll just keep eating my pretzels from the store. (Damn that looks good)

 

[zipper]

I was surprised at the run on flour also,
my MIL makes a lot of bread and "bread flour" hasn't been available since the beginning.

we have a zojirushi and it's really easy to make bread with,


.

LOL, we have a zojirushi she uses for rice.

 

[swatski]

@zipper not to intrude on your thread, but would like to add to it.

The Science of No-Knead Dough | The Food Lab

I've never seen what I consider to be a really satisfactory explanation of <strong>the science behind the No-Knead Bread recipe,</strong> so I'm gonna try and fill that hole here. And what cool science it is. In 2006, Mark Bittman introduced the world to a recipe from <a...

www.seriouseats.com

This is from Ken Alt (Kenji Lopez-Alt) who many consider an absolute culinary genius.

He happens to be a son of my former boss, a Harvard professor Fred W. Alt, one of the most brilliant people I have ever met, born and raised Appalachia coal miner son was tenured at Stanford and Columbia at like thirty years of age or so, good stock, lol.

--

 

[zipper]

@zipper not to intrude on your thread, but would like to add to it.

The Science of No-Knead Dough | The Food Lab

I've never seen what I consider to be a really satisfactory explanation of <strong>the science behind the No-Knead Bread recipe,</strong> so I'm gonna try and fill that hole here. And what cool science it is. In 2006, Mark Bittman introduced the world to a recipe from <a...

www.seriouseats.com

This is from Ken Alt (Kenji Lopez-Alt) who many consider an absolute culinary genius.

He happens to be a son of my former boss, Harvard professor Fred W. Alt, one of the most brilliant people I have ever met, born and raised Appalachia coal miner son was tenured at Stanford and Columbia at like thirty years of age or so, good stock, lol.

--

You are not intruding...that is what the thread is for. We have been enjoying "No need to knead" recipies for 20 years.

 

[14SX190]

The "stay at home" order has made us eat at home more. It has become obvious that others are baking more at home too. The run on yeast and flour everywhere shows that people are either hoarding or baking. It took my wife 2 weeks to get bread yeast. She has been making great bread, this was yesterday's batch, a recipe from this book.

View attachment 116703

Her latest batch, the one above, was baked inside this dutch oven.

View attachment 116702

Hi

Could you share receipe?
How did you use cast iron pot?

Most breads I make its the usual flour, salt, yeast, sugar.
Sometimes EVOO or honey.
I make batch differently every time.
Girlfriend bought me this herb mix Dukkah. Its delicious mixed in dough and then cooked. Gives bread a whole different flavor.
This one works great too.

I use my pizza oven.
Cant get a big loaf like that.

 

[Robconn]

attempted baguettes. After I made these, I realized my oven has a proof setting. The one one the far right looks sad but tasted just as good as the others. Now trying to perfect my craft. Not sure what I’ll try next.

 

[14SX190]

In prep of tomorrow pizza day.

One has olive oil, rosemary, honey.

Other has Dukkah in dough

 

[Robconn]

More bread thanks to YouTube!

 

[BigN8]

That one on the right looks tasty as $&@%

 

[Robconn]

I’ll post the link. So far it was the best I found. This video will give you three options with the same preparation.

 

[BigN8]

I have a real noob question here.... I really want to try that bread recipe, but when I look at yeast, there seems to be 2 types. Active dry yeast and Rapid Rise instant yeast. Which am I supposed to use?

 

[zipper]

Wife says you can use either, but she uses this local supermarket brand.

 

[Robconn]

I used active dry. I bought a small jar and keep it in fridge.

 

[zipper]

It's bread season again. Tonight it is olive bread. Love this.

 

[14SX190]

It's bread season again. Tonight it is olive bread. Love this.

View attachment 191195
View attachment 191196

Looks amazing and top crust looks perfect.

What was your flour mix? The bread looks airy but dense? Do you use slurry mix that has been fermented for days to get that density. It has a sourdough loaf appearance like video above.

The EVOO with S/P is tasty.......

 

[14SX190]

I’ll post the link. So far it was the best I found. This video will give you three options with the same preparation.

Awesome video. I do the preferment but never added extra flour to it. I know if that that slurry ferments the bread will rise versus adding dry yeast to flour dry mix.
I like the bread to come out like video. Toasty outer crust and soft and airy inside is the perfect home made bread goal.

Your making me want to fire up pizza oven to make some bread. Need to go buy firewood.

 

[zipper]

Looks amazing and top crust looks perfect.

What was your flour mix? The bread looks airy but dense? Do you use slurry mix that has been fermented for days to get that density. It has a sourdough loaf appearance like video above.

The EVOO with S/P is tasty.......

AP. It is a wet dough. Wife made the dough earlier in the day. Baked in a cast iron pot. It is from the book in my OP.

Appology for the bad pic.

 

[zipper]

Another boule was baked for Thanksgiving. This was without olives, with the intent of making French toast with the leftovers. This morning I had a decision to make...whether to make French toast or go for the low hanging fruit, an Apple gallette. French toast with a side of sugar coma was my decision.

The Gallette leftovers are delicious but…


It’s dessert, not breakfast.

The leftover bread was great for a morning meal



Add a sugar coma of Vermont Maple syrup and I am ready to get horizontal.



Good night day!