The Bread Topic (2016–)

[ElsieD]

1 hour ago, PatrickT said:

Having just baked a loaf with a seed mix, here’s what worked great for me. Toast the seeds if you want to (not necessary but doing so can provide a nicely enhanced flavor). Soak the seeds overnight in a covered container. I measured out twice the weight of the seed mix in grams of water and didn’t adjust anything else in my dough - just added the soaked seeds (which had absorbed all the water). Worked perfectly for me. Just enough crunch in the seeds in the final loaf. Hope that helps! Can’t wait to see your result!

Are you posting a picture of said loaf?

[PatrickT]

12 minutes ago, ElsieD said:

 

If I read your post correctly,  if my seeds weigh 70 ounces, I would take 70 grams of the water called for in the recipe and use that to soak the seeds?  Then deduct the water used for that from the water called for in the recipe, and use that in the rest of the recipe?  I will have Amaranth seeds Monday so will do an overnight soak Monday night.

 

Sorry - my answer was not only poorly worded, I didn't even remember what I did correctly!

 

Here are the specifics:

• I measured the total weight of my seeds in grams (126 grams, in my case).
• I measured out an equal amount of water (126 grams) and soaked the seeds in that overnight. They absorbed all of that water. 
• I mixed the soaked seeds into my bread dough without making any other adjustments to the recipe. Turned out great!

My apologies for the confusion! See? Just like I said to @Acelestialobject - definitely not an expert! 😂

[PatrickT]

22 minutes ago, ElsieD said:

Are you posting a picture of said loaf?

Happy to! Here you go. 
 

 

[ElsieD]

31 minutes ago, PatrickT said:

Happy to! Here you go. 
 

 

What an amazing loaf.  Do you have a recipe for it or does it use sourdough?

[ElsieD]

43 minutes ago, PatrickT said:

 

Sorry - my answer was not only poorly worded, I didn't even remember what I did correctly!

 

Here are the specifics:

• I measured the total weight of my seeds in grams (126 grams, in my case).
• I measured out an equal amount of water (126 grams) and soaked the seeds in that overnight. They absorbed all of that water. 
• I mixed the soaked seeds into my bread dough without making any other adjustments to the recipe. Turned out great!

My apologies for the confusion! See? Just like I said to @Acelestialobject - definitely not an expert! 😂

So, I will be using about 125 gms of seeds.  The recipe calls for a total of 1 1/2 cups water.  I will soak the seeds in 125 gms of water.  I still use 1 1/2 cups of water or 1 1/2 cups minus 125 grams?  Sorry to be such a bother. I'm not normally this obtuse!

[PatrickT]

17 minutes ago, ElsieD said:

What an amazing loaf.  Do you have a recipe for it or does it use sourdough?

 

Thank you so much! It is a sourdough recipe, but you could just as easily convert it to yeast. In place of the starter weight in grams (let's just say that's 50g for a 500g flour weight loaf), just add half that amount of flour (25g - you could just use all bread flour here, for simplicity) and half that amount of water (25g) to the base recipe, then add your customary amount of yeast. I'd love to see your results if you try it!

 

[PatrickT]

14 minutes ago, ElsieD said:

So, I will be using about 125 gms of seeds.  The recipe calls for a total of 1 1/2 cups water.  I will soak the seeds in 125 gms of water.  I still use 1 1/2 cups of water or 1 1/2 cups minus 125 grams?  Sorry to be such a bother. I'm not normally this obtuse!

 

Oh geez - you are not obtuse! LOL I would try it with just your required 1 1/2 cups of water - no deduction needed.

 

Good luck!

[ElsieD]

Concierge just called up.  Looks like my Amaranth arrived early so will do the soak tonight.

[PatrickT]

7 minutes ago, ElsieD said:

Concierge just called up.  Looks like my Amaranth arrived early so will do the soak tonight.

😃👍🙌

[Acelestialobject]

9 hours ago, PatrickT said:

Can you please provide a link to it?

https://www.kingarthurbaking.com/recipes/no-knead-sourdough-bread-recipe This one.

 

9 hours ago, PatrickT said:

The baking temperature and time. Higher temps can cause harder crusts to form, as can over-baking. Judging by its appearance, I suspect that one or both of these factors contributed to the hard crust in your loaf

Hmm I think you're right its probably the baking temperature. When I took it out the first time it looked golden and crisp on the outside and it seemed quite moist to me on the inside so I kept it back in the oven bc the slices in tutorials I saw for SD bread were pretty dry after baking.

This seems like my mistake tho T_T

9 hours ago, PatrickT said:

See how different the crust and crumb look for that recipe?

Definitely. I didn't know it was possible to bake such a soft looking bread with sourdough.

The ones I have seen all look like artisans bread

 

9 hours ago, PatrickT said:

Then, judge your results. If the loaf seems over-baked (excessively dark, dry, super-crusty, etc.) try either shortening the baking time a few minutes or lower the temp a bit the next time you bake. Alternatively, if the interior of your loaf is noticeably underbaked and gummy, try lengthening the baking time a few minutes or raising the temp a little next time. After a few attempts, you'll find the right combination that produces the results you're after. You can then use that information as a starting point for the next recipe you try. And don't discount getting an instant thermometer at some point in the future. They're a bit pricey but you can use them for all sorts of things

This is great advice. I'll try to get the thermometer the moment I find it around here. I had put off baking bread bc while baking the first bread as checking its doneness was a challenge to me. 

 

Thanks a lot @PatrickT I appreciate your help :)) And you needn't feel bad for me as you have jumped in to respond anyway with elaborate advice good enough for a complete beginner like me. So now Im sure the next time I bake bread the crust wouldn't be hard enough to knock on it like a door ;))

 

Edited Sunday at 07:03 AM by Acelestialobject (log)

[PatrickT]

5 hours ago, Acelestialobject said:

https://www.kingarthurbaking.com/recipes/no-knead-sourdough-bread-recipe This one.

 

Thanks! That's a great one to start with. There are also a couple of resources linked in that recipe that you should definitely check out. (1) About a quarter of the way down, there's a link to a blog post by Maurizio Leo, titled "How to make no-knead sourdough bread." When you make your next loaf, look carefully at the pictures you see there at various stages in the recipe and see how well they match up with your own dough. He also runs a website called The Perfect Loaf and recently published a sourdough cookbook by the same name. (2) Under the "Tips from our Bakers" section, there's a link to King Arthur's Sourdough Baking Guide. Lots of great additional information for you there, as well.

 

5 hours ago, Acelestialobject said:

When I took it out the first time it looked golden and crisp on the outside and it seemed quite moist to me on the inside so I kept it back in the oven bc the slices in tutorials I saw for SD bread were pretty dry after baking.

 

Great observation! For my oven (and remember, yours might be different here), all of my loaves would be over baked if I baked them for an hour at 450F. I typically bake mine for about 40 minutes or so. I also noticed that it looked like you baked your loaf in a bread pan. Did you cover that with another bread pan for the first part of the bake?

 

5 hours ago, Acelestialobject said:

I'll try to get the thermometer the moment I find it around here. I had put off baking bread bc while baking the first bread as checking its doneness was a challenge to me.

 

The thermometer isn't essential, but it's a great tool to have in your kitchen. This is the one I use. Pricey for sure but well worth the investment. In the interim, try that thumping method and see how you get on.

 

5 hours ago, Acelestialobject said:

So now Im sure the next time I bake bread the crust wouldn't be hard enough to knock on it like a door ;))

 

We've all been there, trust me. I am most definitely not immune to flops now and again! 😂 Still, bread making is a wonderful hobby. As you pointed out, even things we judge as our "mistakes" taste good. And sharing your results with family, friends and neighbors is a great way to spread the joy of home baking.

 

Keep posting your results - and good luck with your next bake! 😃👍

[ElsieD]

Here are a couple of pictures of the  multigrain bread.  I followed the recipe except i used a soaker as mentioned and used 3 tablespoons of honey, not 2.  The bread needs more salt, and that's coming from someone who is not a salt lick.  I did have to add more flour to the mix but next time I will either a) not soak my seeds or b) adjust the amount of water used in the soak.  I can always use more flour/water if needed.  But,  I have to say that this bread is absolutely delicious and I'll be making it again and again.  Thank you @PatrickT!

[Acelestialobject]

9 hours ago, PatrickT said:

There are also a couple of resources linked in that recipe that you should definitely check out.

Thank you for pointing these out. I had skipped them and moved on to the recipe instructions. I had a look at these pages right now and clearly I had missed out on such great info  which Im gonna include in my next bake. :))

10 hours ago, PatrickT said:

Did you cover that with another bread pan for the first part of the bake?

Um..No? I kinda followed the direct recipe and its directions. And it wasn't mentioned so I didn't do it.

But maybe that ( along with long baking time) contributed to a hard crust??

10 hours ago, PatrickT said:

Pricey for sure but well worth the investment. In the interim, try that thumping method and see how you get on.

 

Clearly. It looks like the kind of product that lasts for years and years. It does seem worthy enough to add to my baking shopping wishlist. Meanwhile, I'll be training myself to use all 5 of my senses (and the Thumping method ofc) to bake perfectly done bread ;))

10 hours ago, PatrickT said:

We've all been there, trust me. I am most definitely not immune to flops now and again! 😂 Still, bread making is a wonderful hobby. As you pointed out, even things we judge as our "mistakes" taste good. And sharing your results with family, friends and neighbors is a great way to spread the joy of home baking.

 

Keep posting your results - and good luck with your next bake! 😃

This is so reassuring. Thank you. You are right. Me and fam have already enjoyed a lot of my baking  "mistakes". Hoping to learn something new with the next bake. Will definitely update :))

[PatrickT]

1 hour ago, ElsieD said:

Here are a couple of pictures of the  multigrain bread.

 

Magnificent!! 😃 And this was the first recipe I shared? How does it measure up to your recollection of Dave’s bread?

 

Definitely have to try this one. Congrats on a tremendous bake!

[ElsieD]

15 minutes ago, PatrickT said:

Magnificent!! 😃 And this was the first recipe I shared? How does it measure up to your recollection of Dave’s bread?

 

Definitely have to try this one. Congrats on a tremendous bake!

 

Thank you.  Yes, it was the first recipe, the one from Jill.  It was so easy, essentially put everything in a bowl, knead with your KA, proof, knock down, shape, add topping, rise, bake.  It's hard for me to compare it to Dave's but I'm happy enough (very) that I can stop looking and make this bread.  I also decided that from now on I'll bake it in my larger Pullman pan.  The slices from the one I made today don't fit my toaster.

[paul o' vendange]

Just a simple bauernbrot, made with both rye sourdough starter and a "Vorteig," a poolish.  Also made some fresh farmer's cheese to go with it for dinner.

 

 

[PatrickT]

25 minutes ago, ElsieD said:

It's hard for me to compare it to Dave's but I'm happy enough (very) that I can stop looking and make this bread.

 

Wow - fantastic! I'll definitely give this one a whirl. Thanks for sharing the great report. Glad you love it!

[PatrickT]

2 hours ago, Acelestialobject said:

Thank you for pointing these out.

 

Absolutely! Lots of great info there to reread now and again.

 

2 hours ago, Acelestialobject said:

But maybe that ( along with long baking time) contributed to a hard crust??

 

Yup - very likely. Here's the thing about covering your loaf during the first 20-30 minutes of baking: it traps the steam produced by the moisture in the dough as it bakes. That steam prevents the crust from hardening too fast, allowing the loaf to expand (you'll see this referred to as "oven spring") and give you a more open crumb. You could accomplish this by inverting another bread tin over the top of your baking one before you pop it into the oven. Remove it for the last 10-15 minutes of your baking time to allow the crust to color to your liking.

 

2 hours ago, Acelestialobject said:

Meanwhile, I'll be training myself to use all 5 of my senses (and the Thumping method ofc) to bake perfectly done bread

 

Great plan!

 

2 hours ago, Acelestialobject said:

Hoping to learn something new with the next bake. Will definitely update :))

 

Awesome! Looking forward to that. Good luck!

[PatrickT]

19 minutes ago, paul o' vendange said:

Just a simple bauernbrot, made with both rye sourdough starter and a "Vorteig," a poolish.

 

Your loaf looks amazing, as does your cheese! Being from Wisconsin, of course I had to say that. 😃😂

[JoNorvelleWalker]

 

[paul o' vendange]

3 hours ago, PatrickT said:

 

Your loaf looks amazing, as does your cheese! Being from Wisconsin, of course I had to say that. 😃😂

Onwards cheeseheads!

[Acelestialobject]

Made a sourdough sandwich bread today. Recipe from: https://thefeatherednester.com/sourdough-sandwich-bread/

This time thanks to @PatrickT it was easier to be sure about when the bread was done. Though the taste seems tangier than my first bread attempt. And the bread softer. In fact, when the bread was cut a slice or two broke and crumbled a bit

[PatrickT]

6 minutes ago, Acelestialobject said:

In fact, when the bread was cut a slice or two broke and crumbled a bit

Thanks for providing the recipe link. That looks like a good one. 

Glad your loaf turned out more to your liking!
 

Couple of additional questions for you:

 

- Are you weighing your ingredients on a scale or are you measuring them?

 

- Did you let dough rise overnight on the counter, as the recipe said? If so, how cool does your house get at night? 

[paul o' vendange]

Brutally cold today, -24 F.  Good day to bake.  An old favorite I haven't made for awhile, a recipe from a German friend of mine Björn Hollensteiner, aka "Der Brotdoc." Björn is a family physician, clinician, incredible baker and author.  He also runs the FB page Angebacken, a page and community I've been involved with a few years now.  

 

Kasseler is an everyday bread that German schoolchildren always look forward to coming home to.  It is commonly made as a milder, more wheat-based bread.  This one is a "würzig" or "spicy" variant, because it is higher in whole grain rye than wheat.  I mill at home.

 

Kasseler (würzig)

[Acelestialobject]

13 hours ago, PatrickT said:

Are you weighing your ingredients on a scale or are you measuring them?

Im measuring them with a cup with the spoon and level method.

13 hours ago, PatrickT said:

Did you let dough rise overnight on the counter, as the recipe said? If so, how cool does your house get at night? 

Yes definitely. Im not really interested in kneading and baking the same day. So I kept it in the oven overnight instead of the counter bc my cats have a habit of getting on the counter.

 

Also, I didnt add 4 cups of Flour as the dough looked the same as her picture with just 3 and a 1/2 cups.

Edited yesterday at 09:06 AM by Acelestialobject (log)