The Bread Topic (2009 – 2014)

[Ann_T]

Keychris, your baguettes look perfect. I like your slashes.

Sourdough Bagels.

Made both a sourdough biga and a sourdough levain. Both had more than doubled by mid afternoon. The biga went into dough for bagels and the levain into a batch of bread dough. Baked the bagels and the bread dough is in the fridge and will be baked tomorrow or Wednesday.

Edited February 11, 2014 by Ann_T (log)

[Ann_T]

Sourdough Bread. Dough was made on Monday, with a sourdough Levain and refrigerated until this morning.

Baked two loaves.

Both in Cast Iron Pots (Ken Forkish's method) one with parchment one with out.

I wanted to see if there was any difference in the bottom crusts. There wasn't. I did notice though that the loaf without the parchment was rounder. The parchment where it folded caused the other loaf to have a couple of indentations.

[DianaM]

I am eyeing with envy not only your breads, but also your Staub dutch oven.

[Kerry Beal]

Ann - I use just a little sling of parchment - probably about 8 inches wide. It doesn't seem to bunch at all so didn't change the shape of the loaf - just got it in there safely.

[Ann_T]

Kerry, a sling of parchment would definitely work better than what I did. I do the sling when I make loaf cakes. But I must say, I haven't found it a problem to just pick up the dough and deposit in the pot either.

[keychris]

They look lovely, keychris!

Keychris, your baguettes look perfect. I like your slashes.

tyvm

I'm possibly taking the description of bread to the outer edges with these yeasted wraps, using this KAF recipe, which I have been using for many years. http://www.kingarthurflour.com/recipes/soft-wrap-bread-recipe

[rotuts]

these look a bit like Pita bread

but Im guessing a whole lot better

many thanks for this

are these a bit thinner that Pita ?

looks like a big time winner.

[Anna N]

keychris,

Your soft wrap bread looks really good. I may need to take this recipe for a spin! Thanks for sharing.

[Ann_T]

Keychris, looks like flour tortillas. I like the idea of a yeast wrap.

I made a double batch of dough (85% hydration). Baked a couple of rustic baguettes and the rest went into the fridge overnight destined for pizza.

I started the bread late, and the last baguette came out of the oven after 10:00 PM. Broke off a piece for a bed time snack for Moe.

Edited February 15, 2014 by Ann_T (log)

[Franci]

Tonight I made some tarallini and pizzette for aperitif

[DianaM]

I decided to revisit a Reinhart brioche recipe, and I made the variation with the highest butter to flour ratio. It is outstanding! Excellent texture, so tender, and a rich buttery flavor that we could not have enough of.

[cakewalk]

Very beautiful. What size pan is that?

[DianaM]

Very beautiful. What size pan is that?

Thank you, cakewalk! It's 8" by 3".

[Ann_T]

Sourdough White.

[Kerry Beal]

Sourdough White.

That loaf is a thing of beauty!

[Ann_T]

Thanks Kerry.

[Ann_T]

Monday, I fed my sourdough starter and made both a biga and a levain. The biga went into a batch of bread dough and the levain went into the fridge until yesterday.

I used it to make sourdough Chocolate Babkas

Proofing.

[rotuts]

Wow. the sourdough Chocolate Babkas are talking to me

they way Yum Yum

would you consider offering the Rx ?

would this SD prep do well with apples ? sort of a sourdough apple crumb cake/bread ?

many many thanks for all your contributions.

having done some woodworking in my day w N.E. figured wood:

love you 'boards'

Soooooooooooo sorry so little BirdsEye

( its a joke )

[Ann_T]

Rotus, I don't see why you couldn't adjust this recipe to add apples or other fruit. I've made it with a cream cheese filling in the past. Which is actually my favourite.

You can find the recipe here.

[dcarch]

Just having some fun with dough.

 

I needed some baguette for my smoked salmon. I found an old (many years old) packet of wine making yeast. So that's what I used.

 

I felt that a baguette should be long, at least 24" long. I understand sometimes they can be almost 40" long. So I made one that is 27.5" long. It was very good.

 

Then I used the same dough to make a pizza, a white clam sauce pizza, not bad at all.

 

A few days ago, I was careless and burned the roof of my mouth. I wanted some bread, but the crust of bread would hurt my mouth. So I made a steamed bread with some leftover spinach smoothie. I think I will make this again sometime.

 

dcarch

 

 

 

 

 

 

 

[Isabelle Prescott]

You'e making me hungrier than I already am.  

 

I have started making my own kefir and wonder if anyone in this forum has made bread with kefir?  

[DianaM]

So I made a steamed bread with some leftover spinach smoothie. I think I will make this again sometime.

 

I am intrigued by the steamed bread. Would you please share your recipe and method?

[Anna N]

Brazilian cheese bread. Pao de Queijo.

[dcarch]

I am intrigued by the steamed bread. Would you please share your recipe and method?

 

Actually I found out there are many cultures where steamed bread is normal.

 

There is no recipes really for steaming bread. You can steam any bread recipes. As a matter of fact, I think all bread inside are nothing more than steamed, only the outside is baked.

 

Steaming has it's benefits. You cannot over steam, whereas you can over bake.

You save energy by steaming. No heating up a large oven.

You can steam a very small bread. 

 

dcarch

[janeer]

image.jpg

Brazilian cheese bread. Pao de Queijo.

I can't tell you how much of this I've eaten in Brazil. Love it