The Bread Topic (2016–)

[nochefschoice]

Hmm... interesting. What's a "long time" for holding heat? The regular 30-35 minute thing is not going to work I'm assuming.

[AlaMoi]

the 'baking vessel' has to heat up and stay hot - generally that means something thick - cast iron & ceramics are recommended.

you can't just put them on high-blast heat - cast iron may warp, ceramics crack.

heat them up slowly, then adjust the flame/heat to keep them hot.

 

there's a reason ovens were invented . . .

[ElsieD]

Why do you want to "bake" bread on top of the stove?  It won't work.

[AlaMoi]

oh,,, it works - within bounds . . .

https://www.wikihow.com/Bake-Bread-on-the-Stovetop

[nochefschoice]

1 hour ago, ElsieD said:

Why do you want to "bake" bread on top of the stove?  It won't work.

 

*smiles. I think I had a lot of flour on hand and so thought why not give it a try. - Or something like that.

[paul o' vendange]

Just a couple of late.  A pretty typical German bauernbrot, and a French Levain (an everyday one for us, recipe and process, the late French master baker, Gerard Rubaud).  The Bauernbrot is high in whole meal rye, but it is soft, moist ("saftig"), very aromatic due to the use of altbrot, just flour made from my leftover and dried dark rye breads.  Really helps the dough take in more hydration without becoming too slack.

[Ann_T]

This is the last of the four doughs made on September 2nd. So in the fridge for 7 days.

Never sure how these long cold fermentation doughs are going to turn out, so I am always pleasantly surprised.

I decided as I was dividing and shaping that I would fold some Kalamata olives and rosemary in one of the three.

 

Baked three longer baguettes.

Moe had slices of the olive baguette with some old cheddar.

[PatrickT]

This was really fun. First time making Old Milwaukee Rye. Original recipe from the Poehlmann Bakery in Milwaukee, WI (first established bakery in 1853), published in the Milwaukee Journal Sentinel in the 1960’s. Process includes a 3-day sour. Absolutely delicious - will definitely make this again. There is a “sister” recipe for Bavarian Rye using 100% rye and Brotgewürz that I’m going to attempt next. Give this one a try!

Edited September 14, 2024 by PatrickT
Added final bake and crumb pics (log)

[Ann_T]

Taking inspiration from @Tropicalsenior I made some meat pies using Tourtiere filling.

 

Back in April I made Moe mini Tourtieres and had some leftover filling that I froze.

I took a dough (500g batch) out of the fridge last night that had been in since the 26th.

 

Decided to make him a couple of "turnovers" using bread dough.

 

Also baked a batard and a mini baguette/bun.

The top of the batard got a little browner because I bake it from start to finish in the Cuisinart Steam oven on the bread setting

and it was too close to the burners.

Normally I start in the steam oven and finish in the conventional oven for that reason.

He had the turnover for breakfast with a gravy made with the remaining filling and his favourite chile sauce.

He is on his last jar so I'll have to get another batch made before Christmas.

Edited September 29, 2024 by Ann_T (log)

[Ann_T]

Baked six sandwich size baguettes this morning from a dough that had been in the fridge since Thursday night.

Sliced one for breakfast and made Moe

a ham sandwich. 

[Ann_T]

I made two doughs on Thursday, each with 500g of flour with 370g of water, 8g salt, and 1g of yeast, and also 220g of a biga.

Went directly in the fridge after the last stretch and folds.

 

Yesterday morning I baked four smaller size batards

 

with one of the doughs and

Matt baked a large 17" cheese pizza

 

from the other dough and there was dough left from that batch

for another slightly larger batard. (not pictured)

[OlyveOyl]

Oatmeal Irish Soda bread with a little whole wheat as well.  Usually made freeform, this was made in a loaf mold as I wanted some consistency to be able to use for sandwiches. This also makes excellent toast. Adapted from The View from Great Island.

[Ann_T]

We had big wind storms here on the west coast on Tuesday and the power was off at our house

for about 14 hours.

 

Thankfully it didn't go off until after 6 PM after the bagels were out of the oven.

Took a dough out of the fridge Wednesday night and left it on the counter overnight

and baked 4 small baguettes. 

The dough had been in the fridge since Nov. 14th.

[JoNorvelleWalker]

 

 

Tonight's pan bread, Forkish method.

 

[JoNorvelleWalker]

 

Still cooling.  New mixer.  I had been using the Forkish method, which was convenient but I could not escape the fact that the Forkish loaves did not taste good.

 

[Susanwusan]

Would a German-style pre-dough be any good for making a pizza?

[MaryIsobel]

On 11/18/2024 at 12:57 PM, OlyveOyl said:

Oatmeal Irish Soda bread with a little whole wheat as well.  Usually made freeform, this was made in a loaf mold as I wanted some consistency to be able to use for sandwiches. This also makes excellent toast. Adapted from The View from Great Island.

Gorgeous looking loaf. Roughly, what ratio of  white to ww flour did you use? I've tried to recreate the "brown bread" that was served with soup in Irish pubs. Most pubs in the Repbublic (I haven't been to Northern Island) always have a seafood or fish chowder and a creamy vegetable soup on offer.I don't have access to the wholemeal flour they use in Ireland and I'm sure that is the difference. I've made a few attempts using the white/ww flour combo in different proportions but haven't got it quite right yet. I was planning on trying a bit of oat flour (rolled oats given a few spins in the food processor) and a couple of tablespoons of bran for my next attempt. All versions have been edible and enjoyable but just not right to my memory.

[OlyveOyl]

@MaryIsobel
I don’t think this is what you are looking for, I wanted a bread suitable for sandwiches,  but do take a look at The View from Grand island , you will find the recipe there. I used 1 c.AP, 1/2 c einkorn, 1 /2 c ground oatmeal, this was for a very small loaf.

i do think you might want to take a look at Ballymaloe Yeasted Brown bread which is the more typical style of brown bread.  David Lebovitz has a very good recipe and description of the bread and his stay at Ballymaloe.

 

i also use Odlums coarse wheat flour when I’m making a more hearty soda bread, this is extremely coarse.

I’ve also used wheat bran and wheat germ in Irish soda bread.

 

The  NYT has a recipe by Darina Allan which uses 50g Odlums to 400g AP which makes a lovely soda bread.

Edited December 31, 2024 by OlyveOyl (log)

[Ann_T]

First bake of 2025.

 

Rye Bread. Made a cocktail loaf and baked one loaf in a bread pan.

I also fed both my starters which I had not fed since the end of November. Both bounced back quickly and had doubled in less than 8 hours.

Will make a batch of sourdough this week.

[Ann_T]

I like to have a few doughs on the go in the fridge. I will sometimes make three or four batches at one time. I started to write the date on the lid so they don't get mixed up.

I had two in the fridge, one from January 1st and one that I apparently forgot about that went into the fridge on December 26th.

I actually debated whether to just toss it, but decided what the hell, so I took it out this morning and rather than leave it on the counter to come to warm temperature, I just divided the dough in half, into two 500g pieces. I was surprised that the dough still felt good. Still had some tension. So I shaped one into a ball for Matt to make pizza later this morning and the other I shaped into a small loaf. Left it to proof for about 90 minutes and baked. I figured I had nothing to lose.

 

So this is my beautiful little loaf made from after a nine day fermentation.

[RWood]

Tried King Arthur's recipe of the year focaccia. Really nice, and quick. I like that it made a 9 inch pan, and not a half sheet like most of my other recipes. I'm going to experiment with add in's, but it was good dipping in some garlic balsamic and lemon olive oil. 

[Tropicalsenior]

That is beautiful. That is exactly the kind of focaccia that I like. I particularly like it with Parmesan cheese or Rosemary sprinkled over the top.