Welcome guest, is this your first visit? Click the "Create Account" button now to join.

To disable ads, please log-in.

Shop at TeamEstrogen.com for women's cycling apparel.

Page 1 of 17 1234511 ... LastLast
Results 1 to 15 of 245

Thread: BREAD baking

  1. #1
    Join Date
    Jul 2006
    Location
    Riding my Luna & Rivendell in the Hudson Valley, NY
    Posts
    8,409

    BREAD baking

    To disable ads, please log-in.

    Well rather than keep using the other thread whicha actually started about bread machines, I thought I'd start a new home made BREAD thread here in the nutrition/recipes forum.

    I have a sourdough starter now in my fridge that I got from Kingarthurflour.com
    The first sourdough bread was fine to eat but not as elastic and chewy as I'd like. Could it have been the 1/3 whole wheat flour that made it too dense?

    I also have my basic boule dough recipe in the fridge from the Artisan Bread in 5 Minutes a Day book.

    Up to now I've only used that dough to make plain white boules. Today I'm going to try their recipe for olive bread, and I'll fold in a few sun dried tomatoes and bits of onion and rosemary to see what happens. I post the results.

    I also need to start a 'sponge' dough to keep in the fridge since the Artisan book has lots of recipes that use some sponge to jump start their bread.

    So many things to try!

    Yesterday I tried a cool old recipe for a baked crepe-pancake bowl for fruit, and it was a big hit with DH. Here are photos:
    http://strumelia.blogspot.com/
    Last edited by BleeckerSt_Girl; 05-04-2009 at 12:07 PM.
    Lisa
    Our bikes...OurBikes...and my mountain dulcimer blog
    Ruby's Website and My blog
    ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

  2. #2
    Join Date
    Sep 2008
    Location
    Beautiful NW or Left Coast
    Posts
    5,645
    would you share the recipe?
    that sounds pretty good!
    I like Bikes - Mimi
    Watercolor Blog

    Davidson Custom Bike - Cavaletta
    Dahon 2009 Sport - Luna
    Old Raleigh Mixte - Mitzi

  3. #3
    Join Date
    Jul 2006
    Location
    Riding my Luna & Rivendell in the Hudson Valley, NY
    Posts
    8,409
    Quote Originally Posted by Biciclista View Post
    would you share the recipe?
    that sounds pretty good!
    Which recipe?
    Lisa
    Our bikes...OurBikes...and my mountain dulcimer blog
    Ruby's Website and My blog
    ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

  4. #4
    Join Date
    Sep 2008
    Location
    Beautiful NW or Left Coast
    Posts
    5,645
    the crepes with the funny name! they look like fun
    I like Bikes - Mimi
    Watercolor Blog

    Davidson Custom Bike - Cavaletta
    Dahon 2009 Sport - Luna
    Old Raleigh Mixte - Mitzi

  5. #5
    Join Date
    Apr 2006
    Posts
    3,867
    Do you find the basic boule recipe a tad salty, Lisa?

    It's seeming salty to me, and I even used less this time.

    1 1/2 tablespoons is 1 tablespoon plus 1-1/2 teaspoons, right?

    Karen
    ~~~~~~~~~~~~~~~~~~~~~~~~~~
    insidious ungovernable cardboard

  6. #6
    Join Date
    Jul 2006
    Location
    Riding my Luna & Rivendell in the Hudson Valley, NY
    Posts
    8,409
    Quote Originally Posted by Tuckervill View Post
    Do you find the basic boule recipe a tad salty, Lisa?

    It's seeming salty to me, and I even used less this time.

    1 1/2 tablespoons is 1 tablespoon plus 1-1/2 teaspoons, right?

    Karen
    Yes, your measurement is right. Are you using coarse salt? Their measurements are intended for coarse salt.
    I actually like fairly salty bread, so the boule recipe seems perfect to me. Try cutting back the salt a little more I guess? It will also taste saltier as dough, before baking- in case you are tasting it then.


    Mimi, I'll scan the recipe for Dutch Baby and email it to you.
    Last edited by BleeckerSt_Girl; 05-04-2009 at 12:00 PM.
    Lisa
    Our bikes...OurBikes...and my mountain dulcimer blog
    Ruby's Website and My blog
    ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

  7. #7
    Join Date
    Sep 2008
    Location
    Beautiful NW or Left Coast
    Posts
    5,645
    thanks!
    I like Bikes - Mimi
    Watercolor Blog

    Davidson Custom Bike - Cavaletta
    Dahon 2009 Sport - Luna
    Old Raleigh Mixte - Mitzi

  8. #8
    Join Date
    Jul 2006
    Location
    Riding my Luna & Rivendell in the Hudson Valley, NY
    Posts
    8,409

    Olive bread

    Ok so I made two little loaves of olive bread this afternoon, using the 'Artisan' basic boule dough.




    It's nice and moist and chewy, with a strong taste from the calamata olives.
    I also rolled up some browned onions and sundried tomato bits in it, along with some minced fresh rosemary.
    It's good! Won't last more than a day I bet.
    Nice to know I can make it anytime I have some boule dough on hand in the fridge and some olives around. I do like the fact that you can keep your box of moist dough aging nicely for up to 2 weeks in the fridge and make the bread anytime during that period. It even tastes better if it's a few days ripened, sort of like how sourdough gets.

    I started a box of semolina dough this time, and in a couple of days I'll try making my first Italian semolina bread. It sure smells good!
    Last edited by BleeckerSt_Girl; 05-04-2009 at 12:09 PM.
    Lisa
    Our bikes...OurBikes...and my mountain dulcimer blog
    Ruby's Website and My blog
    ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

  9. #9
    Join Date
    Jun 2006
    Location
    pacific NW
    Posts
    1,043
    Oh my that looks good!

  10. #10
    Join Date
    Apr 2006
    Posts
    3,867
    Yep, I use kosher salt. I'm going to cut it back more next time.

    That olive bread looks yummy.

    I'm trying the pita recipe next.

    Karen
    ~~~~~~~~~~~~~~~~~~~~~~~~~~
    insidious ungovernable cardboard

  11. #11
    Join Date
    Jul 2006
    Location
    Riding my Luna & Rivendell in the Hudson Valley, NY
    Posts
    8,409
    Quote Originally Posted by Tuckervill View Post
    Yep, I use kosher salt. I'm going to cut it back more next time.

    That olive bread looks yummy.

    I'm trying the pita recipe next.

    Karen
    Karen, which recipes from the book have you used so far?
    Can you post pictures if stuff comes out nicely?

    I want to make focaccia, too!
    Lisa
    Our bikes...OurBikes...and my mountain dulcimer blog
    Ruby's Website and My blog
    ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

  12. #12
    Jolt is offline Dodging the potholes...
    Join Date
    May 2007
    Location
    Southern Maine
    Posts
    1,677
    That olive bread looked good! I'm thinking that I would like to try making sourdough and would like to use whole wheat flour--does that starter from King Arthur work for whole wheat? I tried a while back to make my own starter and it was a flop, so maybe it would be better to just get one from somewhere.
    2011 Surly LHT
    1995 Trek 830

  13. #13
    Join Date
    Jul 2006
    Location
    Riding my Luna & Rivendell in the Hudson Valley, NY
    Posts
    8,409
    Quote Originally Posted by Jolt View Post
    That olive bread looked good! I'm thinking that I would like to try making sourdough and would like to use whole wheat flour--does that starter from King Arthur work for whole wheat? I tried a while back to make my own starter and it was a flop, so maybe it would be better to just get one from somewhere.
    I made a mild sourdough bread last week using the KingArthur sourdough starter and their flours as well.
    The Starter seems fine- but I used it before letting it get 'too' strong since my DH is not a big fan of strong sourdough bread. I myself like a strong sourdough bread.
    I used 1/3 King Arthur 'white' whole wheat flour and 2/3 KA regular flour. I followed the recipe on the KA sourdough instructions.
    I think the content of whole wheat flour makes it harder to get fluffy. elastic, or puffy bread. It tasted fine, if mild, but the inside did not get airy or light.
    This is something I remember having problems with 20 years ago when making whole wheat breads.
    I am planning to experiment with the Artisan Bread book's whole wheat type recipes later on to see if their breads come out just as nice with ww flour as they are with white flour. But first I want to try some other types from their book- like semolina bread, white sourdough bread, focaccia, etc.

    I do notice that the Artisan basic white boule dough mix does get a nice flavor after a few days ion the fridge, a flavor that reminds me of sourdough bread. Their bread texture is just what I like, so I might just keep using that book to make various breads for a while. I think aging the dough in the fridge gives it a nicer flavor and texture- like the traditional 'sponge' or 'old dough starter' methods produce. The book also says that this helps produce a bread that stays fresh longer. Makes sense if it has a lot of enzymes in it.
    Last edited by BleeckerSt_Girl; 05-04-2009 at 03:29 PM.
    Lisa
    Our bikes...OurBikes...and my mountain dulcimer blog
    Ruby's Website and My blog
    ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

  14. #14
    Join Date
    Apr 2006
    Posts
    3,867
    Quote Originally Posted by BleeckerSt_Girl View Post
    Karen, which recipes from the book have you used so far?
    Can you post pictures if stuff comes out nicely?

    I want to make focaccia, too!
    I've been mixing it up with other breads not from the book, so I haven't tried any but the basic (I think). Oh wait, looking at my cell phone pictures, I see I made a French loaf.

    You can see it at this link:
    http://www.facebook.com/photo.php?pi...9&id=600142943

    I made a batch on Friday because we had friends for the weekend. But they had an inconvenience which resulted in them going home a day early. So, I baked up all the loaves and sent some home with them.

    I'm not really good at shaping the loaves. After seeing yours, I worked harder at, and the ones I made this weekend looked better.

    I just sliced the loaf I had left, drizzled some olive oil and vinegar dressing over the slices, then layered on some sundried tomatoes, ham, and mozzarella, and broiled them in the oven. They were delicioso!

    Karen
    Last edited by Tuckervill; 05-04-2009 at 03:32 PM.
    ~~~~~~~~~~~~~~~~~~~~~~~~~~
    insidious ungovernable cardboard

  15. #15
    Join Date
    Oct 2007
    Location
    where ARE we?
    Posts
    435
    Wow, Bleeker. Every time I try to make a fancy bread, it's a flop. I make 3 loaves of honey-whole wheat with flour I grind myself every week, and I sometimes make a white bread, or French bread... and that's as fancy as I get with yeast breads.

    What is this book you are talking about? Does it help flop-artists like me?

 

 

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •