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 Simisu
taken by gravity
Registered: 08/08/03
Posts: 5,059
Loc: Israeli in 
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 oh lord, i´m obsessed with making my own bread! 
#15777611 - 02/08/12 02:36 AM (3 months, 19 days ago) |
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i´ve been thinking about nothing else for the last week! i´m crazy!
so far i produced 4 loaves of tasty yet heavy bread. i didn´t get almost any rise and the loaves were of the brick type or doorstop if you will...
just so happen that were having very cold temps so definitely not the right time to start a baking routine, though now when i recognized the problem i´m sure the fix is not too hard... simply keep it rising in a hotter place right?! we´ll see...
anyone else has any bread stories.. recipes, tricks and whatever? i´d love to hear!
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     Shr mery
Visit & Support Free Spore Ring Earth and Canada
 Please help spread live Salvia Divinorum
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koraks
Registered: 06/02/03
Posts: 16,174
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Re: oh lord, i´m obsessed with making my own bread! [Re: Simisu]
#15777871 - 02/08/12 05:43 AM (3 months, 19 days ago) |
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 WilliamPatrick
Stranger
Registered: 10/20/11
Posts: 31
Loc: Earth
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Re: oh lord, i´m obsessed with making my own bread! [Re: koraks]
#15777960 - 02/08/12 06:22 AM (3 months, 19 days ago) |
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Your on the money with the yeast needing a warm environment to get started...if your not already use a bit of sugar or honey as fuel to get the yeast going.
Some rolls I made a while back
Edited by WilliamPatrick (02/08/12 06:29 AM)
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Brainiac
Rogue Scientist
Registered: 04/29/06
Posts: 13,181
Loc: 與您的女朋 
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Re: oh lord, i´m obsessed with making my own bread! [Re: WilliamPatrick]
#15777990 - 02/08/12 06:34 AM (3 months, 19 days ago) |
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Not really, an cold rise... Will make it more have more flavor, it will just take longer.....
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 Fair is Fair 
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greysRDbest
Mushroom Dork
Registered: 07/16/06
Posts: 34,324
Loc: nunya
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Re: oh lord, i´m obsessed with making my own bread! [Re: Simisu]
#15778107 - 02/08/12 07:23 AM (3 months, 19 days ago) |
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if you're not getting any rise, in addition to the yeast problem you might not be kneading the dough enough. The Bernard Clayton book Complete Book of Breads is pretty decent in giving you everything you need to know about a variety of breads.
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Bretdaniel said:
Alright, at first i thought using the reply button was stupid but now I get it, shit confused me for a second.
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Simisu
taken by gravity
Registered: 08/08/03
Posts: 5,059
Loc: Israeli in
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Re: oh lord, i´m obsessed with making my own bread! [Re: greysRDbest]
#15779419 - 02/08/12 01:33 PM (3 months, 18 days ago) |
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well i´ve been following a basic recipe and reading on a bread forum this week, also downloaded a decent book which put a few things straight for me (plus has a lot of the things i always wanted to make)
tomorrow i will start to experiment further armed with the knowledge i gathered this week and hopefully this time everything will go smooth.
i´ll be following this:
- 300g white wheat flour (80% the other 20% will be in the Spelt poolish)
- with 72% hydration makes 270 grams water
- 7.5 g salt 2%
- 7.5 g instant yeast 2%
- 22.5 g flex and sesame seeds 6% (after a night´s soak in about 40 gram water, i´m not too worried about this since i´m hoping to make rather a high hydration dough so if the seed take up a bit more water i don´t mind)
utilizing a poolish (or preferment) at 20% both to give the yeast a chance to rise and to soak the whole Spelt... using whole Spelt for the poolish will probably change my original recipe but i´d like to give it a go anyway. will be keeping it outside with rather cold temps (i figure between refrigerated poolish to room temp poolish... i´m not sure how that will work but probably better then not using a poolish no?) so... we get a poolish of...
- 75g spelt (20%)
- 75 g water
- 1.5 g yeast (20%)
so that leaves for the final dough
- 300 g white flour (the remaining 80%)
- 195 g water (the remainder of the water) leaving a bit out to see if i need to account for the seeds...
- 7.5 g salt (the remaining 100%)
- 6 g yeast (the remaining 80%)
- 22.5 flex and sesame seeds with around 200% hydration (the remaining 100%
so tomorrow i´ll start the poolish around noon so the next morning i can start with the final dough, i still haven´t figured how i´d keep the dough warm but we´ll see... i have more patience and considering ill be keeping the process all together hotter (no kneading on frozen marble and such) i have a good feeling!
any comments would be welcome!
thanks
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Shrmery
Visit & Support Free Spore Ring Earth and Canada
Please help spread live Salvia Divinorum
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greysRDbest
Mushroom Dork
Registered: 07/16/06
Posts: 34,324
Loc: nunya
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Re: oh lord, i´m obsessed with making my own bread! [Re: Simisu]
#15780541 - 02/08/12 05:37 PM (3 months, 18 days ago) |
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I also think you're making it harder than it has to be.
4 cups hard white wheat flour
2 cups whole wheat
2 cups water
1 tsp salt
1/2 cup sugar or honey
2 tablespoons yeast
1 tablespoon canola or olive oil+ a tablespoon for the bowl/pans
mix/knead...adjust your water. Your flour will be different than mine, especially since you're in europe.
I knead with a kitchenaid mixer for 7 minutes with a dough hook on speed one. I then turn the dough out onto a floured countertop and wedge knead for 3-4 minutes.
oil up the bottom of a warmed salad bowl, drop your doughball in and flip it so the oiled side is up. preheat your ove, place your dough in the bowl and cover with a linen soaked with warm water. rise this for 30-45 minutes or until your dough roughly doubles in volume.
once its gone through its first rise, punch it down, form 2 loaves quickly...place in 9x5 loaf pans that are liberally oiled. flip the dough so the oiled side is up, and place in a warm spot to rise covered with a damp linen. Check the dough in 20 minutes...if its starting to push the linen off the pans, time to remove it. allow to crown....
meanwhile...back at the ranch, place a metal pie tin in the bottom of your preheating 350f oven. When you place your loaves in to middle to bake...drop a cup of water in the tin to encourage steam for the first few minutes of baking. This will help carmelize the the crust and make it tough and "crusty". Bake for 45 minutes at 350F...bread is done when you can tap on the crust and it sounds hollow.
allow to cool before you turn it out of the pan and slice.
If the bread has stuck itself to the pan anywhere...cooling will often let the bread shrink enough through heat loss that it will release itself.
you owe me a beer. good day.
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Bretdaniel said:
Alright, at first i thought using the reply button was stupid but now I get it, shit confused me for a second.
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daussaulit
Forgetful
Registered: 08/06/02
Posts: 2,856
Loc: Earth
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Re: oh lord, i´m obsessed with making my own bread! [Re: greysRDbest]
#15780756 - 02/08/12 06:28 PM (3 months, 18 days ago) |
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koraks
Registered: 06/02/03
Posts: 16,174
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Re: oh lord, i´m obsessed with making my own bread! [Re: daussaulit]
#15782220 - 02/09/12 01:12 AM (3 months, 18 days ago) |
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Quote:
7.5 g salt 2%
That's a lot of salt. I use about half to two-thirds of that.
Quote:
7.5 g instant yeast 2%
I never use yeast in the dough mix if I use a poolish/pre-dough.
In addition, I always add a spoonful of oil to the dough so the bread lasts longer before going stale.
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migraineur
Geezer
Registered: 02/15/10
Posts: 897
Last seen: 14 hours, 44 minutes
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Re: oh lord, i´m obsessed with making my own bread! [Re: koraks]
#15782391 - 02/09/12 04:05 AM (3 months, 18 days ago) |
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Try using caraway seeds in your bread. They're amazing!
Germans make awesome bread.
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Fatwa on you!
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Seuss
Error: divide byzero
Registered: 04/27/01
Posts: 23,195
Loc: Caribbean
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Re: oh lord, i´m obsessed with making my own bread! [Re: Simisu]
#15782400 - 02/09/12 04:13 AM (3 months, 18 days ago) |
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> i´ve been thinking about nothing else for the last week! i´m crazy!
I went through a phase like that once. I found baking bread to be a great stress reliever. I've got a copy of The Bread Book which is an awesome resource. My goal was to make every recipe in the book (around 300 of them), but I never got close.
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Just another spore in the wind.
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Brainiac
Rogue Scientist
Registered: 04/29/06
Posts: 13,181
Loc: 與您的女朋
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Re: oh lord, i´m obsessed with making my own bread! [Re: Seuss]
#15782589 - 02/09/12 06:24 AM (3 months, 18 days ago) |
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There's a very good Good Eats on YouTube on bread...
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Fair is Fair
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