Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

DianaM

The Bread Topic (2016-)

Recommended Posts

17 minutes ago, Chris Hennes said:

and made the Oatmeal Bulgur loaf:

 Just curious, Chris. Did you make the full recipe? This is a new one to me and it looks really good but it makes an awful lot of bread for somebody who lives alone and has no freezer space. xD

Share this post


Link to post
Share on other sites

I did, but I made it in 5x9 pans, not the 4x8 she calls for. So I wound up with two 5x9 loaves and one small free-form loaf that I ate immediately out of the oven. Which I figured was OK because the instructions say to cool before slicing, and I didn't slice it.

  • Like 2
  • Haha 3

Share this post


Link to post
Share on other sites

59b5a8790df35_milkbread0907.jpg.4d63bfd666e437017d9a565c1debc888.jpg

 

Milk bread, from the Food 52 website, credited to a restaurant in NC, and referenced by someone on here recently. Too dark, a failing of bread in my CSO and of the baker for not remembering to shield it halfway through with some foil. The one in the rear was pulled after about half the bake time and frozen, to be finished later when I want fresh bread. I've had reasonably good luck with that method.

 

Good bread, plenty sturdy for sandwiches, but the texture is a little odd. Chewy/spongy, kinda.

 

  • Like 5

Share this post


Link to post
Share on other sites

First attempt at bread in the steam oven.  I think the next try will be better. This is the first time in years that I baked bread by time and temp. alone... without a temp. probe.

20170910_195906.jpg

20170910_200438.jpg

  • Like 7

Share this post


Link to post
Share on other sites
4 hours ago, kayb said:

Milk bread, from the Food 52 website,

Wow. I looked up the recipe and it is certainly very strange for bread. Seems to have almost enough milk, cream,  butter and eggs to be a cake.  I'm not surprised the texture was a little odd. And it certainly has enough honey to be problematic in how brown the crust is likely to get  even in a regular oven.  Would you make it again? 

Share this post


Link to post
Share on other sites
8 minutes ago, Norm Matthews said:

First attempt at bread in the steam oven

 Looks very nice. Did you have to protect it with foil?

Share this post


Link to post
Share on other sites
1 hour ago, Anna N said:

 Looks very nice. Did you have to protect it with foil?

 For the first time using the steam oven, I didn't do anything except cook it according to directions.  Next time I will shorten the time by a few minutes.  I am used to baking this kind of bread to 190º and 25 minutes baked it to a little over 200.  It was almost too brown so fewer minutes should make it a little lighter too.  One other thing, the sourdough starter didn't work this time so after 4 hours, i kneaded in some rapid rise yeast and that probably affected the 'crumb' or whatever you call the texture of the bread. It usually turns out with a smaller and more uniformly formed holes.


Edited by Norm Matthews (log)

Share this post


Link to post
Share on other sites
6 hours ago, Norm Matthews said:

 For the first time using the steam oven, I didn't do anything except cook it according to directions.  Next time I will shorten the time by a few minutes.  I am used to baking this kind of bread to 190º and 25 minutes baked it to a little over 200.  It was almost too brown so fewer minutes should make it a little lighter too.  One other thing, the sourdough starter didn't work this time so after 4 hours, i kneaded in some rapid rise yeast and that probably affected the 'crumb' or whatever you call the texture of the bread. It usually turns out with a smaller and more uniformly formed holes.

 

 Interesting that you were not forced to protect the crust with foil during the baking.  Did you bake at a lower temperature perhaps? For the most part I start out around 400°F. 

Share this post


Link to post
Share on other sites
1 hour ago, Anna N said:

 Interesting that you were not forced to protect the crust with foil during the baking.  Did you bake at a lower temperature perhaps? For the most part I start out around 400°F. 

 

I baked it at 400º for 25 min. in the steam oven. Always before, in the regular oven I bake it at 450 for 10 minutes (with hot steaming water in a pan under it) until the crust is set, then insert a probe with the alarm set for 190º and take it out when the alarm goes off, usually in less than 10 more minutes.  The crust is lighter at those times than it was this time.  This time when taking out, the temp was around 210 but the bread was not dry or tough and the crust was darker, but not burnt.


Edited by Norm Matthews (log)
  • Like 2

Share this post


Link to post
Share on other sites

I baked Kindred's Milk Bread from a NC restaurant in June.

20170623_192146.jpg

20170623_182151.jpg


Edited by Norm Matthews (log)
  • Like 4

Share this post


Link to post
Share on other sites
1 hour ago, Norm Matthews said:

I baked Kindred's Milk Bread from a NC restaurant in June.

 What did you think of it? 

Share this post


Link to post
Share on other sites
6 hours ago, Anna N said:

 What did you think of it? 

 

We liked it and gave some to the neighbors and they said very nice things about it.

Share this post


Link to post
Share on other sites
1 hour ago, Norm Matthews said:

 

We liked it and gave some to the neighbors and they said very nice things about it.

 Thanks. Somethings just don't resonate with me and this is one of them. I'm sure you too have things that, no matter what anyone else says, you just can't get on board. :)

  • Like 1

Share this post


Link to post
Share on other sites
On 9/10/2017 at 8:23 PM, Anna N said:

Wow. I looked up the recipe and it is certainly very strange for bread. Seems to have almost enough milk, cream,  butter and eggs to be a cake.  I'm not surprised the texture was a little odd. And it certainly has enough honey to be problematic in how brown the crust is likely to get  even in a regular oven.  Would you make it again? 

 

I don't know that I will. Something off-putting about it.

 

  • Like 1

Share this post


Link to post
Share on other sites

If I make it again, it will be because I want to use up some more of the powdered milk I got just for the recipe.

Share this post


Link to post
Share on other sites
4 hours ago, Norm Matthews said:

If I make it again, it will be because I want to use up some more of the powdered milk I got just for the recipe.

 Well if you would like to use it up in a bread recipe this is a very nice one. 

Link.  

 

Share this post


Link to post
Share on other sites

IMG_1869.thumb.JPG.5e00fb133362a2c4d36e927084c9abd2.JPG

IMG_1877.thumb.JPG.9ed16327d1943c8145f26efd7f9292d6.JPG

 

 Milk and honey bread for the Thermomix. I chose this particular bread to discover how it toasts in the Cuisinart steam oven. Between the sugars in the milk and the honey it should toast well. Not sure I will do it tonight but will certainly do it in the morning. 

  • Like 5

Share this post


Link to post
Share on other sites

IMG_2003.thumb.JPG.f77d216b10b460a1738b0dd3220d931f.JPG

IMG_2004.thumb.JPG.cfc801e13fd545eae765f83086d61758.JPG

 

I bit off a little bit more than I can chew today so this bread was rushed. I especially rushed the shaping. But it's for me and I can live with its less than perfect looks.  I am thinking of calling it clamshell bread. 

  • Like 10

Share this post


Link to post
Share on other sites

I find that piece very appealing, as a dark crust lover. I would tear that off first.

  • Like 2

Share this post


Link to post
Share on other sites
29 minutes ago, BeeZee said:

I find that piece very appealing, as a dark crust lover. I would tear that off first.

 I did. xD

  • Like 3

Share this post


Link to post
Share on other sites

Light rye bread: 50% rye flour (type 1050), 45% strong wheat flour, 5% semolina. 2.5 days cold ferment. Baked at 250 oC in a preheated Le Creuset (in the oven) for 20 min, then at 200 oC in the oven alone for 30 min.

To be eaten for lunch with homemade meats ...

 

WP_20170923_12_44_41_Pro.jpg

WP_20170923_14_05_04_Pro.jpg


Edited by Duvel Crumbshot ... (log)
  • Like 11

Share this post


Link to post
Share on other sites

IMG_2074.thumb.JPG.46892d763fdc80db52d87ee6400df924.JPG

 

Bäco bread  from the cookbook of the same name by Josef Centeno. 

 

IMG_2084.thumb.JPG.537b8149af64c293c6ad4d6267387571.JPG

 

An attempt to show you the texture. 

 

Wow!   I see what all the fuss is about. I made my dough in the Thermomix because I no longer have the strength nor stamina to knead by hand. I found it required quite a lot more flour than was called for in the recipe.  One always has to be ready to adjust when making bread. 

 

 They were only two steps that were slightly challenging and both will be solved with experience. The first was shaping. The bread is very, very easy to roll out but getting a nicely shaped oval every time was beyond me. The other challenge is adjusting the heat to cook each side within about a minute.  Again with practice this can easily be overcome. 

 

 I have frozen 4 balls of dough to see if freezing is an option. And I will freeze the remaining fully cooked bread to see how it fares. 

 

 I stood at the stove and devoured the last one!

 

 

  • Like 11
  • Thanks 1

Share this post


Link to post
Share on other sites

That looks very similar to naan! It would go down very well indeed with a small dish of EVOO for dipping whist still hot. And then the medication for overeating and indigestiono.O

  • Like 1

Share this post


Link to post
Share on other sites

That Bäco Bread looks really good, @Anna N!  I bet they will reheat from frozen very well on steam-bake in the CSO, though they may not be as wonderful as freshly made.  

I'll be interested in hearing how the frozen dough balls fare.  Since that recipe makes 10 breads, it would be nice to freeze either the dough or the finished breads.

  • Like 2

Share this post


Link to post
Share on other sites

  • Recently Browsing   0 members

    No registered users viewing this page.

×