ChugachBrewing
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Happy Saturday. L'épis. présenté sur une baguette
Homemade Bread Thread
- Thread starter deadfall
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ChugachBrewing
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And sunday.
ChugachBrewing
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Crumb
Salpino
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deadfall
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I'm going to have to buy that book. I kind of have the impression that that book never leaves your side.
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deadfall
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How were they? They sure look good.
ChugachBrewing
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Actually, I haven't opened it in a LONG time. Once you memorize the method, it's just go go go bake bake bake. The link I posted above from the martha stewart website actually describes the whole method. Still a nice read, the method is key and can be used with many variations. The croissants in there are amazing, might be worth the price alone.
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deadfall
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I'll check the link out. I've been pretty much winging it so far. I do love bread. I add the book to my wish list. Hoping to bake again this weekend. I've got lots of fresh maple syrup to experiment with.
awesome. nice and soft with a little tang. super crumb.
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deadfall
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So I check that link out. I've been wondering if you could do a really large batch using the same method. I'm trying to cut down on the dishes I have to do by doing multiple loafs in the same bowl. So If I was to say make 9 loafs worth in one of those bread proofing boxes. Obviously folding the whole thing all together using the method. After it's proofed slice out how ever much I need for a loaf and let it proof again. Is this doable?
terrapinj
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here's a great video i found of Chad Robertson doing a demo and shaping his loaves from one giant batch
[ame]https://www.youtube.com/watch?v=cIIjV6s-0cA[/ame]
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deadfall
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Wow, just read through this entire thread. What a talented bunch we have here - beer, cheese, bread, smokers, sausage, wine, cider - I've barely scratched the surface!
I make 100% whole sprouted red winter wheat/spent grains bread in my two Zojirushi breadmakers. I also like to do the "almost no knead" bread. It gets some of that sourdough tangy artificially, from beer, vinegar, and a little Parm cheese in the loaf, along with the 24 hour room-temp rest. I need to make some of that, we're out.
I make 100% whole sprouted red winter wheat/spent grains bread in my two Zojirushi breadmakers. I also like to do the "almost no knead" bread. It gets some of that sourdough tangy artificially, from beer, vinegar, and a little Parm cheese in the loaf, along with the 24 hour room-temp rest. I need to make some of that, we're out.
bottlebomber
Well-Known Member
I've got a Zojirushi, that thing is awesome. I've had it for 5 years now and it is still just as good as the day I bought it. All of their things are quality.
Fully agree, bottlebomber - one of these machines is AT LEAST 8 years old. The other one was bought in Dec. 2012. They are the best bread machines I've ever used, and I've had a few others.
I like them for quick & dirty sandwich loaves for KOTC's lunches.
Throw the stuff in, punch Start, 3.5 hours later - bread magically appears!
ETA - curiosity got the better of me - the older machine was purchased in March of '01. Wow, time flies!
I like them for quick & dirty sandwich loaves for KOTC's lunches.
Throw the stuff in, punch Start, 3.5 hours later - bread magically appears!
ETA - curiosity got the better of me - the older machine was purchased in March of '01. Wow, time flies!
bottlebomber
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I like that they make a standard sized and shaped loaf of bread instead of those weird bread pillars.
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Yep. Perfect for those sandwiches made with homemade bologna!
HoppyDaze
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I like the idea of having a bread maker make my dough...I may have to track one down.
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Keep an eye on Ebay. I got a refurbished one for $50 shipped and it works wonders
I use our Zojirushi mostly on the dough setting. Throw everything in and let it run. When it's complete I separate into two and hand smooth each out into a sheet, fold on itself twice and place in a loaf pan for a second rise before baking. Takes 5 minutes to throw the ingredients in, 5 minutes to shape the 2 loaves, a minute to turn on the oven and only a minute to remove the bread for cooling. This gets the basics done so that I have more time for making specialty breads and BREWING BEER!
EXACTLY! 
Which is why most of the time I don't even bother with the dough setting, I DO check it during the last rise to make sure the pan is filling evenly though - have had a few lopsided loaves.
Need to make a couple today!
Which is why most of the time I don't even bother with the dough setting, I DO check it during the last rise to make sure the pan is filling evenly though - have had a few lopsided loaves.Need to make a couple today!
ChugachBrewing
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Ironic. I just did the exact same thing this morning. What recipe is that from?
It's from weekendbakery.com. It was surprisingly easier than I thought. Where'd you get your recipe from?
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ChugachBrewing
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I use the tartine recipe. A little more involved. I like the use of the leaven, it makes for a rich, flavorful, flakey crumb.
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bottlebomber
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I was thinking of making the Tartine croissants this weekend as well, but I think you guys just put me over the edge.
I just ground up 9 dehydrator trays of hard red winter wheat. They were done germinating yesterday, I dehydrated in the Excaliber for 4 hours, then into the Vitamix dry grains container til made into a nice flour.
Now I'm gonna start one loaf in the Zojirushi and one almost no-knead loaf. I'll see if I can remember to take pictures! Both will have spent grains in them too.
Now I'm gonna start one loaf in the Zojirushi and one almost no-knead loaf. I'll see if I can remember to take pictures! Both will have spent grains in them too.
ChugachBrewing
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Bâtard. 80% hydration. Next time might shoot for 85%. =)
When you speak of hydration (80% etc.), what does this variable effect?
ChugachBrewing
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Better crumb, more moisture. Crunchier crust and softer interior. This was one of the best loaves I've ever had. Anywhere.
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Been busy tonight making rolls for my brew clubs home brew competition tomorrow. Got to keep the judges happy.
We have white, wheat/rye spent grain and whole wheat spent grain rolls.
These will accompany the venison meatballs I made last night.
Dan6310
We have white, wheat/rye spent grain and whole wheat spent grain rolls.
These will accompany the venison meatballs I made last night.
Dan6310
Very nice!
And WHERE do I sign up for THAT judging gig? DANG you're spoiling them! :rockin:
HoppyDaze
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deadfall
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Very Nice. Your making me hungry.
bottlebomber
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knockout job on those croissants man!
Yes, SSBC. Judging going well
Dan6310
Dan6310
