Bread - Page 2

**mdvpc** · December 14, 2013

Absolutely. 100 grams Kamut, 300 grams central milling beehive, 75 grams mature sourdough starter and 8 grams sea salt. 3 folds at about 30 minute intervals. Proofed for abut 7-8 hours. Second proof about 45 minutes. Baked in a covered Creuset at 450 degrees-20 minutes with the top on, 15 minutes with it off.

Durgan · January 10, 2014

http://www.durgan.org/URL/?CKNCC 10 January 2014 Bread.
New batch of bread made today. These five loaves will last me about one month.

http://www.durgan.org/URL/?NKEQT 9 December 2013 Bread
Bread was made from fresh ground whole wheat grains and a litre of apple juice http://www.durgan.org/URL/?PTKKA 12 September 2013 Juicing Apples and corn http://www.durgan.org/URL/?GKCNW 2 August 2013 Corn Juice.The flour mill is perfect and is very quick. I have no gluten intolerance issues so am not concerned about wheat belly. Some leavening was obtained from double action baking powder. Liquid was obtained from apple and corn preserved in the Summer.Texture is ideal and taste is slightly sweet. The finished bread must be kept frozen if kept for more than about ten days.

Fusion_power · January 11, 2014

Here are a few tips for outstanding sourdough bread.

Get a good sourdough starter and build it up to the point you have 1 cup of active starter in a quart jar. The night before you want to make bread, put one cup of flour in the quart jar and add enough warm water to make a thick paste/liquid. Put a lid on the jar very loose so gases can escape from the jar. Sit the jar on a plate in the kitchen at room temp overnight. The timing is important, less than 9 hours and the yeast won't be active enough, more than 14 hours and it will be past prime. So when you put flour in the jar, make a point of being ready to use it 12 to 14 hours later.

Mix 1 pint of the sourdough starter with 4.5 cups of bread flour. Add 1 tablespoon of powdered milk, 2 tablespoons of cooking oil, 3 level tablespoons of sugar or honey, and 1 teaspoon of salt. Add 1.5 cups of water and mix the dough thoroughly. I use a bread machine to do the mixing and watch it very carefully. You may need to add a bit more water or a bit more flour depending on the type flour you started with. Place the dough in a bowl and set it in a warm place to rise. After an hour, punch it down. Let it rise another hour and punch it down again, then form it into loaves or buns or whatever suits your fancy. Let it rise 2 more hours and then bake it. I like to let it rise the last 2 hours in a warm oven so I don't have to move it when ready to bake.

You should now have 1 cup of sourdough starter remaining in the quart jar. Put a lid on it and store it in the refrigerator. Once a week, repeat the above process of adding flour and baking bread.

Worth1 · January 11, 2014

Durgan whats the deal with the hammer next to the old school cutting board?
I too have and use an old school cutting board I made back in me thinks 1984.
I myself ate dinner next to a micrometer tonight.

Worth

Durgan · January 11, 2014

Quote:

Originally Posted by Worth1

Durgan whats the deal with the hammer next to the old school cutting board?
I too have and use an old school cutting board I made back in me thinks 1984.
I myself ate dinner next to a micrometer tonight.

Worth

I feed my dog, Ginny, a little piece of frozen liver daily and use the hammer to remove the piece from the frozen lump.

Worth1 · January 12, 2014

Quote:

Originally Posted by Durgan

I feed my dog, Ginny, a little piece of frozen liver daily and use the hammer to remove the piece from the frozen lump.

That explains it all.

I see Ginny in a lot of your photos, nice companion.

Worth

Mark0820 · January 13, 2014

I too am a big fan of sourdough starter. King Arthur has some good tips for starting a sourdough starter. They begin with rye flour, but then primarily use white unbleached flour to feed the starter. They believe a starter fed with white unbleached flour produces a higher rise and softer texture in the bread.

At first I was hesitant to follow these instructions because I like to use whole grain flour. However, after thinking about it, I decided the starter is a relatively small proportion compared to the whole wheat flour I use in the bread recipe, so maybe a little white unbleached flour wouldn't matter too much.

Secondly, I have discovered that if I mix some sourdough starter with 2 cups of whole grain flour and water, and let it sit for 24 hours, then added the final 1 1/4 cups of flour, water, salt and more sourdough starter for the final loaf of bread, I get a lighter texture and a better rise than if I just mix all the ingredients together before baking the bread on the same day.

clkeiper · January 18, 2014

Quote:

Originally Posted by Worth1

Durgan whats the deal with the hammer next to the old school cutting board?
I too have and use an old school cutting board I made back in me thinks 1984.
I myself ate dinner next to a micrometer tonight.

Worth

Worth, you are so silly! haven't you ever heard of "breaking bread"? isn't that how you would break your bread? How else would you break bread? with a wrench?

Worth1 · January 18, 2014

Quote:

Originally Posted by clkeiper

Worth, you are so silly! haven't you ever heard of "breaking bread"? isn't that how you would break your bread? How else would you break bread? with a wrench?

Well I had my micrometer next to me on the table for a SMALL measure of wine.

Worth

clkeiper · January 19, 2014

Quote:

Originally Posted by Worth1

Well I had my micrometer next to me on the table for a SMALL measure of wine.

Worth

Are you a micromanager, too? my oh my! You need to get a hobby or something.

nancyruhl · January 19, 2014

I tried the New York Times No Knead Bread. I as thrilled with the results. I do add sourdough starter and 1/2 of the flour is whole wheat. The simplest bread ever to make. Just mix the ingredients and let it sit until the next day. The way this is baked gives it a fantastic crust.

http://www.nytimes.com/recipes/11376...ead-bread.html

Fusion_power · January 22, 2014

This is NOT bread. But it is good!

http://www.mynewroots.org/site/2013/...loaf-of-bread/

clkeiper · January 22, 2014

Quote:

Originally Posted by Fusion_power

This is NOT bread. But it is good!

http://www.mynewroots.org/site/2013/...loaf-of-bread/

This looks and sounds fabulous. I will have to make this. I am not a huge bread eater but I love nuts. The more the merrier for me.

Zana · January 22, 2014

Looks good to me too. Will have to try it....especially since it doesn't have flours that cause issues for me.

Father'sDaughter · January 23, 2014

It does sound great. Thanks for sharing the link'

December 14, 2013	#16
mdvpc Tomatoville® Moderator Join Date: Jan 2006 Location: San Antonio, Texas Posts: 4,386	Absolutely. 100 grams Kamut, 300 grams central milling beehive, 75 grams mature sourdough starter and 8 grams sea salt. 3 folds at about 30 minute intervals. Proofed for abut 7-8 hours. Second proof about 45 minutes. Baked in a covered Creuset at 450 degrees-20 minutes with the top on, 15 minutes with it off. __________________ Michael

January 10, 2014	#17
Durgan Tomatovillian™ Join Date: Feb 2013 Location: Brantford, ON, Canada Posts: 1,341	10 January 2014 Bread. http://www.durgan.org/URL/?CKNCC 10 January 2014 Bread. New batch of bread made today. These five loaves will last me about one month. http://www.durgan.org/URL/?NKEQT 9 December 2013 Bread Bread was made from fresh ground whole wheat grains and a litre of apple juice http://www.durgan.org/URL/?PTKKA 12 September 2013 Juicing Apples and corn http://www.durgan.org/URL/?GKCNW 2 August 2013 Corn Juice.The flour mill is perfect and is very quick. I have no gluten intolerance issues so am not concerned about wheat belly. Some leavening was obtained from double action baking powder. Liquid was obtained from apple and corn preserved in the Summer.Texture is ideal and taste is slightly sweet. The finished bread must be kept frozen if kept for more than about ten days.

January 22, 2014	#29
Zana Tomatovillian™ Join Date: Jan 2007 Location: Southwestern Ontario, Canada Posts: 4,521	Looks good to me too. Will have to try it....especially since it doesn't have flours that cause issues for me. __________________ Zana ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ There is a fine line between genius and crazy. I like to use that line as a jump rope. ~Anonymous (but I totally agree with this! LOL) Forgive and Forget? I'm neither Jesus or nor do I have Alzheimers. ~ Anonymous Until he extends his circle of compassion to include all living things, man will not himself find peace. -- Dr. Albert Schweitzer

January 11, 2014	#18
Fusion_power Tomatovillian™ Join Date: Feb 2006 Location: Alabama Posts: 2,250	Here are a few tips for outstanding sourdough bread. Get a good sourdough starter and build it up to the point you have 1 cup of active starter in a quart jar. The night before you want to make bread, put one cup of flour in the quart jar and add enough warm water to make a thick paste/liquid. Put a lid on the jar very loose so gases can escape from the jar. Sit the jar on a plate in the kitchen at room temp overnight. The timing is important, less than 9 hours and the yeast won't be active enough, more than 14 hours and it will be past prime. So when you put flour in the jar, make a point of being ready to use it 12 to 14 hours later. Mix 1 pint of the sourdough starter with 4.5 cups of bread flour. Add 1 tablespoon of powdered milk, 2 tablespoons of cooking oil, 3 level tablespoons of sugar or honey, and 1 teaspoon of salt. Add 1.5 cups of water and mix the dough thoroughly. I use a bread machine to do the mixing and watch it very carefully. You may need to add a bit more water or a bit more flour depending on the type flour you started with. Place the dough in a bowl and set it in a warm place to rise. After an hour, punch it down. Let it rise another hour and punch it down again, then form it into loaves or buns or whatever suits your fancy. Let it rise 2 more hours and then bake it. I like to let it rise the last 2 hours in a warm oven so I don't have to move it when ready to bake. You should now have 1 cup of sourdough starter remaining in the quart jar. Put a lid on it and store it in the refrigerator. Once a week, repeat the above process of adding flour and baking bread.

January 11, 2014	#19
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	Durgan whats the deal with the hammer next to the old school cutting board? I too have and use an old school cutting board I made back in me thinks 1984. I myself ate dinner next to a micrometer tonight. Worth

January 13, 2014	#22
Mark0820 Tomatovillian™ Join Date: Oct 2010 Location: Cincinnati Posts: 907	I too am a big fan of sourdough starter. King Arthur has some good tips for starting a sourdough starter. They begin with rye flour, but then primarily use white unbleached flour to feed the starter. They believe a starter fed with white unbleached flour produces a higher rise and softer texture in the bread. At first I was hesitant to follow these instructions because I like to use whole grain flour. However, after thinking about it, I decided the starter is a relatively small proportion compared to the whole wheat flour I use in the bread recipe, so maybe a little white unbleached flour wouldn't matter too much. Secondly, I have discovered that if I mix some sourdough starter with 2 cups of whole grain flour and water, and let it sit for 24 hours, then added the final 1 1/4 cups of flour, water, salt and more sourdough starter for the final loaf of bread, I get a lighter texture and a better rise than if I just mix all the ingredients together before baking the bread on the same day.

January 19, 2014	#26
nancyruhl Tomatovillian™ Join Date: Apr 2010 Location: Metro Detroit, Michigan Posts: 1,051	I tried the New York Times No Knead Bread. I as thrilled with the results. I do add sourdough starter and 1/2 of the flour is whole wheat. The simplest bread ever to make. Just mix the ingredients and let it sit until the next day. The way this is baked gives it a fantastic crust. http://www.nytimes.com/recipes/11376...ead-bread.html

January 22, 2014	#27
Fusion_power Tomatovillian™ Join Date: Feb 2006 Location: Alabama Posts: 2,250	This is NOT bread. But it is good! http://www.mynewroots.org/site/2013/...loaf-of-bread/

January 23, 2014	#30
Father'sDaughter Tomatovillian™ Join Date: Nov 2011 Location: MA/NH Border Posts: 4,919	It does sound great. Thanks for sharing the link'