Homeade bread... Any tips? Good recipes?
Posted 19 December 2011 - 04:23 AM
I don't have a brick/stone thingy either, so It would have to be on a baking sheet.
I'm researching recipes... Does anyone have a good one or tips for this?
Posted 19 December 2011 - 05:28 AM
Proof your yeast. Make sure you add the sugar to the dough recipe so the yeast has an easy food source to make the dough rise. You can't starve the yeast.
I can't say I've made tons of regular bread - just naan and sourdoughs. Sourdoughs are a lot of work. Naan is easy. same basic rules above apply though.
Posted 19 December 2011 - 01:33 PM
Posted 20 December 2011 - 04:36 AM
I make a killer whole-wheat olive & walnut bread - my best tip is to make sure you humidify your oven. Place a metal pan in the bottom and have it there while you pre-heat the oven. When you put the bread in to bake, fill the pan with water and close the door quickly to trap the steam in there. Oh, also be aware that whole-wheat breads have to be a 2:1 ration of all-purpose flour and whole wheat flour to ensure that you get a nice light bread rather than a heavy inedible brick.
I saw the recommended metal pan trick too. I think it said that it makes the crust crispy?
Posted 20 December 2011 - 04:49 AM
YAY! glad I have folks who have experience with this...
what does that mean? I was seeing that term while browsing the recipes and have been meaning to look it up. Is it simply the term for dissolving the yeast in water?
yes, though it's more than just dissolving it in water. It needs to be warm water, but not hot. Add a dash of sugar to get them going and let it sit for 10 min before adding to the rest of the recipe. It should be nice and frothy by then. 1/4 cup of warm water to 1 pkg of yeast. Just subtract that water amount from whatever is called for in the recipe
Posted 20 December 2011 - 07:01 PM
set a time to make sure its been 10 min to proof it (and make sure the yeast is actually alive and active -- if it doesn't look like the "head" of a rootbeer - all foamy w little bubbles - its not good and your bread isn't going to work period!)
also Lola is right about the wheat / white ratio....start w mainly white AP (unbleached is fine but not whole wheat) - wheat bread is a bit more difficult for most people its probably easier to start w mainly white
Posted 09 January 2012 - 09:56 PM
This time of year, it's pretty easy to make it very mild, as you'd have to put the loaves somewhere warmer than room temperature in order to have the bacterial part of the culture add any meaningful sourness.
Made a nice loaf a couple of days ago using whey leftover from cheesemaking instead of milk or water.