The Bread Topic (2009 – 2014)

[Ann_T]

Diana, Looks good to me.   And I like how you slashed the loaf.

 

 

I promised my visiting son that I would bake bagels.  Some sesame seed and some with caramelized onions and cheddar.

 

And I baked baguettes using the sourdough that I put in the fridge on Monday.

[CatPoet]

 

I made these as I promised some one in another thread. It is minihålkaka

Edited June 27, 2014 by CatPoet (log)

[pastameshugana]

Dang - after catching up on this thread after a few years absence, I just ctrl-t'd over to amazon.com to order some new bread pans.

 

And I'll definitely be resurrecting my challah for next week's family get together!

[Smithy]

 

I made these as I promised some one in another thread. It is minihålkaka

 

Those look wonderful, CatPoet.  Thanks for posting the recipe and photos; I think I'll have to have a go at them.

[CatPoet]

They are lovely, we had them with bacon this morning.

[Ann_T]

Baked buns today.

 

 

Hot Dog

 

And burger buns.

[Hassouni]

I want to make my own sourdough starter, as it seems whole grain and rye breads really benefit from them. I've seen this site: http://tartine-bread.blogspot.com/2013/02/9-days.html - does anyone have any additional advice? I've never made a starter before and never used rye (where for example, does one get "dark rye"?)

[DianaM]

I think you would find these two blog posts useful:

http://www.wildyeastblog.com/2007/07/13/raising-a-starter/

and

http://yumarama.com/968/starter-from-scratch-intro/

The author links to two articles written by microbiologist Debra Wink on The Fresh Loaf Forum, they are a very interesting read, and will give you some confidence in starting your culture. I know I found Debra's articles very useful when I began my sourdough journey, and I highly recommend them.

I did not start with rye flour, but with a white bread flour, stone-ground in a 200-year old historic mill. I made my first bread on day 7 after starting my culture, I posted about it on eG then: http://forums.egullet.org/topic/124319-the-bread-topic/?p=1958055

I buy dark rye flour at my local bulk bin store. Oddly, I am having a harder time locating fine rye flour in my area.

Edited July 2, 2014 by DianaM (log)

[CatPoet]

Diana, you can sift the  dark rye and get white rye / fine rye 

[DianaM]

Hm. I was under the impression that fine rye flour and dark are milled from different parts of the rye grain, and that they are also completely different to work with (kind of like whole wheat, and white flour - you could not sift whole wheat and obtain white flour, since the whole wheat includes both the germ and the bran, whereas the white has both removed during the milling process).

I will look into this some more. I know by now that you are very familiar with rye flour, and am not questioning your expertise, only reflecting on whether different parts of the world have different milling practices with respect to rye.

Thank you for your response, CatPoet.

Edited July 2, 2014 by DianaM (log)

[Hassouni]

Are rye flours typically whole grain, or is that just dark rye flour?

[CatPoet]

In Sweden  in the old days, rye was just milled as it was and you the sifted it to get the fine rye.

[Anna N]

Are rye flours typically whole grain, or is that just dark rye flour?

My understanding is that dark rye flour is the whole rye grain ground into flour whereas light rye flour has a percentage of the hull removed.

[CatPoet]

I just baked a  Sammets limpa, A Velvet loaf,  I done this recipe many times but this time it got weird,  it split, it got stuck to the tray  and the crust is way thicker then normal, but still taste as a velvet loaf should.   Not pretty but edible.

 

This recipe is old it just says use  1 measurement of  milk and 1 measurement of flour, cook until a thick batter has formed. Use the same measurement  again  and fill with clear   water. Add the water to the batter  and whisk smooth.  Whisk in brewer yeast , salt and  a  little bit of butter. Knead until it soft and silky in texture , may need to add more flour, a good housewife will know when.    Rise to double,  roll into good size loafs,  rise to double and brush with treacle water or coal water and bake until done.

[cyalexa]

I want to make my own sourdough starter, as it seems whole grain and rye breads really benefit from them. I've seen this site: http://tartine-bread.blogspot.com/2013/02/9-days.html - does anyone have any additional advice? I've never made a starter before and never used rye (where for example, does one get "dark rye"?)

I will mail you a piece of my rye dough starter if you like. I keep my yeast growing in a stiff rye dough starter then use it to make an 80% hydration starter with AP four before I want to bake.  I use Bob's Red Mill Dark Rye flour, readily available at good groceries, for both the starter and baking. For more info on my starter, see my friend and bread mentor's blog post, http://bewitchingkitchen.com/2013/08/09/sourdough-blues

[Hassouni]

Thanks for the offer. I'll try my own hand at it first and see how it goes, though! 

[Shelby]

I'm so excited.  I finally got brave and decided to make english muffins.  I could eat every one of them right now.  They turned out really good.  They will be perfect for breakfast sandwiches this winter during hunting season.

 

Muffins rising in the rings

 

 

Out of the oven

 

 

 

Toasted with butter

 

 

[Anna N]

Shelby,

Those muffins look amazingly good.

[janeer]

Great! Whose recipe?

[smokinjack]

Shelby,

Those really turned out great..Love the knooks and crannies:)

Could you share the recipe, please???

Thanks for sharing.

Jon

[Shelby]

Oh thank you everyone!  (smokinjack--I grew up in Lake City, Colorado--nice to see a fellow mountain person here )

 

I used this recipe from King Arthur Flour

 

http://www.kingarthurflour.com/recipes/baked-english-muffins-recipe

 

I didn't have any Hi-maize fiber so I added a scant 1/4 cup of flour and I omitted the pizza dough flavoring (ick)

 

The only tricky part of the recipe was flipping the pans over, but I succeeded without too much turmoil lol.

[smokinjack]

We went to a Spanish tapas and wine bar and had the most incredible jamone flat bread that had a tomato spread, mesculin greens, Jamome serrano and shavings of manchego.

The flat bread was beautifully baked oval with a soft, chewy texture.

Does anyone have a recipe for this type of flat bread? Is this called Catalan flatbread?

Jon

[smokinjack]

Oh thank you everyone!  (smokinjack--I grew up in Lake City, Colorado--nice to see a fellow mountain person here )

 

I used this recipe from King Arthur Flour

 

http://www.kingarthurflour.com/recipes/baked-english-muffins-recipe

 

I didn't have any Hi-maize fiber so I added a scant 1/4 cup of flour and I omitted the pizza dough flavoring (ick)

 

The only tricky part of the recipe was flipping the pans over, but I succeeded without too much turmoil lol.

Shelby,

Thanks for sharing the recipe and it's great when you have such success on the first go around.

Jon

[TylerK]

I put on a large annual BBQ for friends and family on the August long weekend. Some years I've done pretzel buns for the burgers and sausages, and other years I've done brioche buns, and every year I agonize just a little bit too much over the choice.   Has anyone here tried doing a pretzel or a pretzel bun using a brioche dough, or does anyone have any thoughts on how well it might work?  I'm thinking a higher gluten flour or maybe even adding some additional gluten would make the brioche dough a little more sturdy/stable, but I'm curious if anyone has any thoughts.

[Ann_T]

Started this bread as soon as I got home from work last night. Took just under five hours from start to finish. Love the sound of bread when it "talks" and these eight little baguettes were quite chatty.