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Invisiblenightdad
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Registered: 02/27/22
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-Post Your Bread- w/pics! * 6
    #28453302 - 08/31/23 08:26 AM (4 months, 26 days ago)

Simple and easy. Tender and very chewy!

Take your time. No rush.


........................................................................

4 cups of flour

1 2/3 cups of warm water

1 1/2 tablespoons of sugar

1 teaspoon active dry yeast

1/2 teaspoon of salt

2 tablespoons of oil


........................................................................


Measure 4 cups of flour in a large bowl. Set aside.

Measure 1 2/3 cups of warm water. Add 1 1/2 tablespoons of sugar to your warm water. Stir until sugar is dissolved. Add 1 teaspoon of yeast to your sugar water. Let stand 10 minutes. Add 1/2 teaspoon of salt to your water/sugar/yeast, stir. Add your wet mix to your flour. Incorporate until a shaggy dough forms. Add 2 tablespoons of oil to your shaggy dough. Fold and press your dough, in the bowl, until a uniform dough is made. No need to overwork the gluten. Five of six folds is sufficient.



Cover with plastic wrap and let rise until at least double in size.

I use the oven with the light on for a bit of warmth!

When doubled, take off the plastic wrap and punch down your dough.



Dump your dough on a lightly floured surface and roll it out!

Roll your flat dough into a "log" shape. Turn 90° and roll flat again!

Roll up that flattened log into a chubby log.

Form that chubby log into a ball and put back in the bowl.



Cover with plastic wrap and let rise until more than doubled in size.



AGAIN!

When more than doubled, take off the plastic wrap and punch down your dough.

Dump your dough on a floured surface. Roll your dough flat with a rolling pin until about half inch thick. Be careful not to tear it. Work out any large bubbles with your finger tips and the tip of a fork.

Roll your flat dough into a "log" shape. Flatten the ends of your "log" and tuck the ends under.

Keep rolling and shaping your dough until it is about the size of your pan.



Gently pick up your dough and plop it into your pan, seam down. Use the back of your hand to tamp down your dough into the pan. Making sure the dough is evenly spread into the pan will ensure a evenly shaped bread! Don't rush!

Cover your pan with plastic wrap and let rise until desired shape is attained. I like to wet my hand and sprinkle a wee bit of water on the dough before wrapping in plastic.



Your dough will not rise much when you put it in the oven. Let it rise until it's pretty much the size of your desired loaf!

After your dough has risen to final shape, preheat your oven to 450°f.



When your oven is up to temp bake at 450°f for 15 minutes. After 15 minutes, lower temp to 350°f and bake for another 10 minutes. (25 minutes total)

When done, remove loaf from pan and place on wire rack. Cover your loaf with a clean dish towel and let cool until at room temp. It will help prevent cracks in the crust!



Voila!

Look-up "Monfish Loaf Pan" on amazon for the pan!


Edited by nightdad (11/26/23 06:37 PM)


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OfflinegeokillsA
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Re: -Bread Tek- w/pics [Re: nightdad]
    #28453307 - 08/31/23 08:30 AM (4 months, 26 days ago)

Very nice :yesnod:!

Happen to have a recipe for a crispy crunchy baguette with soft chewy interior?  My two favorites, one from the local farmer's market (sourdough style) and another French style from a brick and mortar bakery in the town over, are a whopping $5-$7 a piece!  Never tried baking my own, but down to give it a whirl, as I imagine the ingredients are rather inexpensive.


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Invisiblenightdad
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Re: -Bread Tek- w/pics [Re: geokills] * 2
    #28453312 - 08/31/23 08:33 AM (4 months, 26 days ago)

switch the oil for butter and after rolling the chubby log stick your dough in the fridge over night for a cold proof. split your dough in 3 and form baguettes! be careful not to tear your dough!


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Invisiblekoraks
Registered: 06/02/03
Posts: 26,670
Re: -Bread Tek- w/pics [Re: geokills] * 2
    #28460337 - 09/06/23 07:48 AM (4 months, 20 days ago)

Quote:

geokills said:
Happen to have a recipe for a crispy crunchy baguette with soft chewy interior?



Yes. I make these all the time. Here's how it goes:

Ingredients:
  • 300g T65 'Meunière' white finely milled high-gluten flour.
  • 260-275g water, lukewarm.
  • 4g salt
  • 4g dry yeast


Dough prep:
  • Mix dry ingredients (flour, salt, yeast) in a generously sized bowl, then add water and mix thoroughly. The dough should be quite wet and sticky. Let sit for 10 minutes.
  • Fold the dough. Let rest for another 10 minutes.
  • Repeat folding, let rest for a couple of hours. Dough will rise strongly and develop big bubbles. On cold days, you could even leave the dough to rise overnight.
  • Preheat oven at 225C/450F with a pizza/baking stone. If you have a steam oven, great. If you don't, place a tray with one or two cups of water at the bottom of the oven for steam.
  • Scoop the dough out of the bowl onto a well-dusted worktop. Divide into two equal parts. Dust each piece liberally with flour, and flatten them a bit. Then fold each piece twice to obtain an elongated shape. Pull on both ends to elongate further if so desired. I make them about 40cm/15" long. Work swiftly while handling the dough gently; it'll still be super sticky and very smooth/fluffy.
  • Place shaped loaves onto a pizza peel, carve the top as desired and slide into the oven.
  • Bake for about 20-25 minutes, turning after 12-15 minutes to get a nice color to the bottom of the loaves as well.
  • Let cool on a rack for half an hour before cutting.


The crucial bits to a good baguette are:
  • High-protein, finely-milled flour.
  • High hydration. Aim for at least 85-90%, or even up to 100% if your flour can hold it without becoming a totally unwieldy soggy mess.
  • Long rise time for gluten development.
  • Fairly high salt content, strengthens gluten (and slows down yeast growth a little, which helps with the former item).
  • High baking temperature on a heated stone; you need this rapid steam flash you get when the wet dough hits the hot stone so the bread puffs up nicely.
  • Steam while baking for a crunchy crust.


I have some pics on my phone somewhere; I'll post those later when/if I manage to locate them.

Note that baguettes and other French stick breads do not contain any form of fat/shortening. It's of course fine if you want to add some, but it's not how the French make them and it will hinder optimal gluten development. It may make the dough a little easier to handle.


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Invisiblekoraks
Registered: 06/02/03
Posts: 26,670
Re: -Bread Tek- w/pics [Re: koraks] * 2
    #28463488 - 09/09/23 03:55 PM (4 months, 16 days ago)

OK, I've got some pics since I made this stick bread today again.

Dough; this is after rising for an hour or two, and pinching it back down and then resting it for 10 minutes:


Pretty wet dough sitting on the counter. It's better to let it rise and develop for longer than I did today; I was being sloppy:


Divided into two parts; this was 400g flour at 95% or so hydration:


I fold a baking sheet into a shape that allows me to have two loaves side by side without sticking to each other and the planet in general:


I usually don't proof these breads, but today I did because the rise time was a little short. This is after proving for 15 minutes or so and scouring lengthwise. I don't have a sufficiently sharp knife for this btw.



This is after baking on a stone with some steam. I might have left them to bake a little longer until darker on color and with a heavier crust. This is about the minimum; this was 22 minutes at 225C:


Crust:


Crumb; note airy texture. Longer rise times will make for a stringier crumb with nice cavities; longer bake time will give a thicker crust. This was still pretty nice though:


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Invisiblenightdad
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Registered: 02/27/22
Posts: 613
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Re: -Bread Tek- w/pics [Re: koraks]
    #28463538 - 09/09/23 04:48 PM (4 months, 16 days ago)

dude! WOW!


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Invisiblekoraks
Registered: 06/02/03
Posts: 26,670
Re: -Bread Tek- w/pics [Re: nightdad]
    #28463984 - 09/10/23 04:35 AM (4 months, 16 days ago)

Thanks. Your bread looks great btw. Really nice crumb!

Give the French bread a try; it's really super easy. Takes a little time, but practically zero effort.


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OfflinegeokillsA
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Re: -Bread Tek- w/pics [Re: koraks]
    #28465813 - 09/11/23 08:30 PM (4 months, 14 days ago)

Looks legit!  Looking forward to trying.

:asianofapproval:


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Invisiblekoraks
Registered: 06/02/03
Posts: 26,670
Re: -Bread Tek- w/pics [Re: geokills] * 1
    #28466039 - 09/12/23 01:29 AM (4 months, 14 days ago)

:jesusmagic:
Do it!

This is from Sunday when I baked it again. As said, it's something we eat regularly.

This was with a longer rise (4 hours or so), slightly higher hydration (around 100%) and a slightly longer bake as well. No proofing. Note slightly heavier crust and more open texture to the crumb.


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Invisiblenightdad
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Posts: 613
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Re: -Bread Tek- w/pics [Re: koraks]
    #28466097 - 09/12/23 05:25 AM (4 months, 14 days ago)

These secret ingredients will improve any bread game!
For the sort of loaf I make at least!

French bread will always be french bread though!




Edited by nightdad (09/12/23 05:37 AM)


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Offlinesleepydave
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Registered: 01/20/23
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Re: -Bread Tek- w/pics [Re: nightdad]
    #28466388 - 09/12/23 11:42 AM (4 months, 14 days ago)

Does anybody have a good homemade pita recipe?


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Invisiblekoraks
Registered: 06/02/03
Posts: 26,670
Re: -Bread Tek- w/pics [Re: sleepydave]
    #28466428 - 09/12/23 12:18 PM (4 months, 14 days ago)

Quote:

nightdad said:
These secret ingredients will improve any bread game!




The T65 flour I use actually has gluten added to it as well. It sounds very nice and artisanal, but it's actually doctored to work well for the stick bread application. It has some additional adjuvants as well but I'd have to check the label. Nothing very extraordinary; pretty much along the lines of what you're adding as well.

Quote:

sleepydave said:
Does anybody have a good homemade pita recipe?



Try something like this:

400g flour; all purpose is fine
200g yoghurt
100ml water (or as much as needed to make a fairly firm, not too sticky dough)
A few grams of dry yeast
Some salt

Mix the dry ingredients in a liberally sized bowl.
Then add the yoghurt and the water. I always make sure the liquids are lukewarm so that the yeast gets a nice head start. Mix ingredients well.
Let sit for 10 minutes.
Fold the dough into itself five times or so. Let rest for 10 minutes.
Repeat the step above two or three more times.
Let the dough rise for half an hour or so.
Heat oven at 225C or whatever F that works out as. Use a pizza stone if you have one (if you don't, get one).
Divide the dough into six equal parts. Flatten them out. 1/2" to 3/4" is nice.
Slide onto the heated pizza stone and bake for about 15 minutes. The buns will puff up quite spectacularly.
Let cool, slit open and enjoy.


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Invisiblenightdad
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Registered: 02/27/22
Posts: 613
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Re: -Bread Tek- w/pics [Re: koraks]
    #28466933 - 09/12/23 08:12 PM (4 months, 13 days ago)

Quote:

koraks said:
Quote:

nightdad said:
These secret ingredients will improve any bread game!




The T65 flour I use actually has gluten added to it as well. It sounds very nice and artisanal, but it's actually doctored to work well for the stick bread application. It has some additional adjuvants as well but I'd have to check the label. Nothing very extraordinary; pretty much along the lines of what you're adding as well.




The bread I was making before was pretty damn good for what it was... ap flour goes a long way! Now with those little extras, it brings out the best of every characteristic it had!

Its the best damn piece of toast ive ever had!

Impossible to find in a regular grocery store. Get it at the bakery and you'll pay 5x what I make it for!

Its really worth the effort and I recommend making your own bread to everyone!

I'll take you up on those stick breads! No oil and little gluten development right?!


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Invisiblekoraks
Registered: 06/02/03
Posts: 26,670
Re: -Bread Tek- w/pics [Re: nightdad] * 1
    #28467123 - 09/13/23 12:57 AM (4 months, 13 days ago)

Quote:

nightdad said:
Its really worth the effort and I recommend making your own bread to everyone!




Amen to that! It's relatively simple, or at least something easily learned. And like riding a bike, if you learn it once, it's a skill you'll have forever.

Nothing beats the smell of fresh bread.

Quote:

I'll take you up on those stick breads! No oil and little gluten development right?!



No oil, but LOTs of gluten development! The oil would get in the way of gluten development.

I'm not sure if you already know this, and if you're looking for a lecture, but here's how I understand the role of oils and fats in dough, particularly gluten development: gluten are in fact protein strands, and gluten development is the process where these strands link up with each other, forming longer strings. It's very much like spinning yarn from fibers. The gluten are the fibers, and the dough becomes the yarn, by twisting those fibers into each other so that they become a coherent, but flexible mass. This is possible because of the chemical nature of protein, like gluten, which are relatively long molecules that inherently have considerable physical flexibility (they can fold in many ways). They also easily form bonds with each other - it's very much like a box of elastic bands: if you tangle these into an elongated knot, you get something that resembles a gluten mass on a larger scale.

What happens when we add fat or oils to the mix? The fatty acids tend to prevent the process of linking the individual protein molecules. By acting as a lubricant, they no longer entangle quite as easily and start slipping alongside each other (the same happens if you overload the dough with water, turning it into a batter!) Again, compare to spinning yarn from fibers: if you dunk the fibers into a vat of oil, it'll become impossible to spin a yarn from them, because they just won't stick together.

This is also why the fat added to a dough is often referred to as 'shortening'. It really shortens the strands of gluten (the yarn) that can form. I do think that the term 'shortening' predates our understanding of the chemistry involved, but even in a literal sense, it's still sensible. If you take a well-developed dough and pull on it, you can pull pretty long strands from it (the famous 'windowpane test' is a good example). A dough with fat or oil added to it, will break up much sooner when you try to stretch it. It literally becomes shorter!

So in French breads, and basically any bread with a very airy interior and large cavities, you generally want the best gluten development you can get (long strands, good yarn), and that means no oil or fat. The price you pay for this is that the bread will go stale fairly quickly, as fat also tends to preserve the finished bread and keep it supple (it helps retain its moisture) for longer. The fat or oil will of course also help keeping the dough stick to work surfaces and your hands, so a dough without any oil or fat will generally be a little more difficult to handle, especially with high hydration levels. There are always tradeoffs!


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Invisiblekoraks
Registered: 06/02/03
Posts: 26,670
Re: -Bread Tek- w/pics [Re: sleepydave]
    #28474504 - 09/19/23 01:38 AM (4 months, 7 days ago)

Quote:

sleepydave said:
Does anybody have a good homemade pita recipe?



Concerning the pita bread - here's an example; I happened to make these past Sunday along the lines of the recipe I offered above in this thread.






Some more bread - here's one I made using the Italian Pane di Altamura as an inspiration. Mind you, it's not actually the real thing as the ingredients and preparation deviate from the original, but the outcome is sort of similar. Here's what I did:

Take 200g fine-ground semolina flour. Add 2-3g dry yeast and 200ml water. Mix and let sit overnight. This makes a pre-dough or biga which is chock-full of live yeast and has developed gluten from the semolina flour.

On the next day, add to the biga 300g T65 Meunière flour (patent flour should do as well), 5-6g salt and 200-250g water. Mix.
Fold this dough after 10 minutes and let rest. Repeat the rest & fold a couple of times. Let sit for an hour or two - it's not critical; half a day is perfectly fine, too.

Pre-heat oven at 225C or so with a baking stone. When hot, shape the dough, carve it and slide onto the stone. Bake with steam. Half an hour should do, or until the crust is brown.


(leftover pitas from the previous day to the left)



The semolina will make a yellow, flavorful bread with a rather heavy and crispy crust that will be familiar to anyone who has traveled Italy.


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InvisibleBeeZee
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Re: -Bread Tek- w/pics [Re: koraks]
    #28478225 - 09/21/23 11:25 PM (4 months, 4 days ago)

:threadmonitor:


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InvisibleCrayolaHalls
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Re: -Bread Tek- w/pics [Re: nightdad] * 1
    #28504951 - 10/14/23 11:17 PM (3 months, 12 days ago)

Nice recipe.  I bake 3 or 4 loaves a week.  I keep my percentage between 60 and 90 depending on what I'm in the mood for.

Instead of using plastic wrap I buy buy plastic shower caps from Amazon.  They usually last me about a week each.  I love how easy they fit over a bowl and keep a good seal.


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Invisiblekoraks
Registered: 06/02/03
Posts: 26,670
Re: -Bread Tek- w/pics [Re: CrayolaHalls]
    #28505061 - 10/15/23 03:34 AM (3 months, 12 days ago)

Quote:

CrayolaHalls said:
Instead of using plastic wrap I buy buy plastic shower caps from Amazon.  They usually last me about a week each.  I love how easy they fit over a bowl and keep a good seal.



Hey, that's brilliant.
I generally use an oversized bowl and put a plate on top, which works well enough, but the shower cap would create a better seal obviously.


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Invisiblenightdad
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Registered: 02/27/22
Posts: 613
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Re: -Bread Tek- w/pics [Re: BeeZee] * 1
    #28557631 - 11/26/23 06:27 PM (2 months, 18 hours ago)

Ive been using coconut oil recently with really poor results. Large bubbles forming in the loaf and inconsistent crumb.

I would go as far as to say that coconut oil is pure dogshit for making bread.

Some oils are better than others though... olive/canola oil is kinda good but not as good as butter.
I found that bacon grease also works very well. Adds a nice smokey undertone to the loaf. Almost as good as butter and flavour is great!

BUTTER IS KING!


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InvisibleCrayolaHalls
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Re: -Bread Tek- w/pics [Re: nightdad]
    #28557786 - 11/26/23 09:21 PM (2 months, 16 hours ago)

Quote:

nightdad said:
Ive been using coconut oil recently with really poor results. Large bubbles forming in the loaf and inconsistent crumb.

I would go as far as to say that coconut oil is pure dogshit for making bread.

Some oils are better than others though... olive/canola oil is kinda good but not as good as butter.
I found that bacon grease also works very well. Adds a nice smokey undertone to the loaf. Almost as good as butter and flavour is great!

BUTTER IS KING!





I'm a fan of bacon fat especially when adding some sundried tomatoes and herbs... makes a great turkey sandwich.


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