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Happy Hat posted:
Modern dry yeast really doesn't need proofing, just mix it with the flour. I have never had a dough made with dry yeast fail to rise, and I always just add it in the mix without proofing. Last year, I was in my family's falling down summer house and brought stuff to bake bread. Then I realized that I had forgot to bring yeast of any kind. Looked through the mostly empty pantry and found a package of dry yeast that expired in 1999, which means it was made in 1997 or so. Mixed it with the flour, and the rising was really no different from bread made with fresh pressed yeast.
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Nov 1, 2012 19:59
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Use a long cold rise to get the bread more sour. Let the formed loaves rise in the fridge overnight if you got room for them.
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Nov 13, 2012 08:16
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A longer rise give the lactobacteria in the sourdough more time to do their stuff. The sourness probably comes more from lactic acid than acetic acid, but both are products of the bacteria more than the yeast. I haven't been doing any sourdough for awhile, had problems getting my culture to actually make the dough rise. Tasted great, but every sourdough I baked came out flat and dense. I'll start up a culture again soon. I'm mostly baking standard yeast bread now. My everyday bread is based on rågsikt, a flour mix made from 40% rye and 60% wheat. I like to put spices in my bread, things like coriander, caraway, aniseed and fennel. Finely chopped orange peel is really good in rye mix breads too.
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Nov 13, 2012 08:48
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unixbeard posted:Orange peel sounds weird. Dried bitter orange peel (seville orange, Pomeranze) is actually a classic bread spice. The fresh fruit is only available in early spring, and the dried peels you can buy are expensive and don't have enough flavor to be worth it. I experimented and found that adding finely chopped peel from one standard orange actually gives a really nice flavor to rye mix bread.
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Nov 13, 2012 16:28
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Pookah posted:Same here, plus I balance the bowl on the radiator to to the first rise because my house is cold and breezy I put the bowl inside the oven and close the hatch. If you got an electric oven, turn on the light. Just remember this: One click counter-clockwise: light turn on! One click clockwise: welp, 
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Nov 20, 2012 21:49
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Things you need to make bread: -Bowl -Sheet pan -Oven
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Nov 21, 2012 11:32
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Pookah posted:Oh dear, that looks like it was super fun to clean up. Actually, once the oven cooled down, all the little pieces of plastic snapped off cleanly. Cheap bowl from ikea. Thanks ikea, thikea.
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Nov 21, 2012 12:34
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A stand mixer is really worth it if you're baking bread regularly. I have my grandma's 1976 model Electrolux Assistent, and it's a beast. The contacts had corroded from sitting unused for a couple of years, but apart from that it's unbreakable. My mom has a 1970 model that she bought new, and it's been in frequent use since. Not my pic, but this one looks just like it.  e: they still make them and they are available in the US from Amazon and other places.
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Dec 20, 2012 11:21
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The machine I have has the motor in the base, and the bowl itself rotates. Here's the creepy corporate video https://www.youtube.com/watch?v=TVHRhB8NB4M
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Dec 21, 2012 20:22
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If your bread isn't done inside, but is starting to get too brown on top, you can cover it with a loose sheet of foil or slide in a sheet pan over it.
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Dec 30, 2012 22:28
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coop52 posted:Can't really do anything about the oven. I live in a tiny, one room apartment, and that's all that'll fit. I'll let it rise longer next time. This time I let it sit there about 45 minutes. If your oven only heats from above, it's going to be very difficult to get your bread to bake evenly.
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Jan 21, 2013 10:23
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melon cat posted:I got politely re-directed here from the General Questions thread! Does anyone have a good/recommended recipe for making your own loaf of bread? We're hoping to get into the habit of making our own instead of buying the stuff at the supermarket. Also- what kind of bread pan is best to use? There's usually a recipe for basic bread right on the bag of flour. They're very basic and very reliable recipes. You only need a bread pan if you want bread that's shaped like toast. Non-stick pans are nice and reliable for making that kind of bread. For making regular loaves, just use a standard sheet pan and parchment paper.
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Jan 24, 2013 10:16
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Devoyniche posted:Can you replace most of or all of the liquid (excluding the water you use for proofing your yeast) in your bread with another liquid (like beer) without any ill effects or would it get too beery as it ferments? Yes yes! There's something called vörtbröd that's made with rye flour, beer and malt. You can get mix of malt and spices for vörtbröd here in Sweden, and it's absolutely delicious. The beer brings some hops that really works with the malt and rye. Bake a rye loaf on beer and sweeten the dough with molasses. Add orange peel, caraway, aniseed or fennel to the dough. If it's Christmas, also put in some cloves. For some reason American recipe sites think this is called 'limpa'. That word just means 'loaf' in Swedish.
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Jan 26, 2013 19:39
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The Duke of Avon posted:I want to make bread but I am kind of intimidated by it. Make the recipe on the back of the bag of flour. They are tried and true and will make decent beginner bread.
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Feb 19, 2013 10:23
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I've only ever made quick breads before, is there anything I ought to try first that has the least possibility of going horribly wrong, or should I just try whatever seems appealing?
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Almost all failed attempts at baking bread are edible. They may have the shape, density and texture of a brick, but still taste really good.
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Feb 20, 2013 20:41
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It looks like it's slightly underdone. Baking it for longer will make it taste less yeasty too. If you think it's browning too fast on top, slide in another sheet pan above the bread or cover it very loosely with some foil.
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Mar 4, 2013 11:42
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Les Oeufs posted:I really want to learn to make fluffy soft white sandwich bread. Use a low protein 'soft' flour. I have never tried baking bread with cake flour, but give it a try.
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Apr 2, 2013 08:32
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Doh004 posted:
Rye has very little gluten, so for kneaded bread you need to mix it with hard wheat flour. I often use a flour mix that's 60/40 wheat/rye. The dough will be a lot stickier than all wheat dough. In Northern Europe rye bread is often made with spices. Try mixing in aniseed, fennel seed, caroway and coriander in any combination. Add a small amount of molasses or brown sugar for color, flavor and yeast food.
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Apr 28, 2013 18:24
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A rye bread like that is a little harder to work with than a 100% wheat dough. You really need to stretch the dough before you form the loaves. Stretch and fold until you can feel that the dough has firmed up a lot since you started kneading it.
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May 6, 2013 14:46
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You will never be able to do the windowpane test on a rye dough, so don't worry. Just stretch the dough, fold over, turn 90 degrees, repeat. Do this until you feel that the dough has firmed up, then shape the loaf.
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May 6, 2013 20:41
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I made my usual rye mix bread. Made from rågsikt, which is 60% wheat and 40% fine ground rye.  
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May 12, 2013 08:32
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No, not really. Bread flour can take a lot more kneading than regular flour. After a while, the gluten starts breaking and the dough will just collapse into a puddle.
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May 13, 2013 16:32
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Zeithos posted:What are peoples' experience with fresh yeast (also called cake yeast)? I found a bakery by me that's willing to sell me a couple ounces, and I've been experimenting. The first attempt was an unmitigated disaster due to a lovely conversion chart I found online, but my second go is in its first rise right now and seems to be doing just fine so far. In Scandinavia, cake yeast is sold in 50g packages, and one is enough for 0.5-1 liter of liquid, or about the equivalent of one satchel of dry yeast. If you're letting the dough rise in the fridge overnight, use half the amount of fresh yeast.
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Jun 8, 2013 19:56
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contrapants posted:When you put the yeast in the lukewarm water to activate it, just watch it for a minute or two. If it's still alive, you can actually see it multiply. Little groups just appear next to the rest of the mass like watching Conway's Game of Life. It was amazing the first time I saw it. Baker's yeast has a generation time of 1-2 hours, so what you're seeing is the dry yeast rehydrating from the dessicated shriveled state. Last year I used a packet of dry yeast that had expired in 1999. Just mixed it with the flour without any proofing and it worked perfectly. If the sachet is intact, dry yeast is probably indestructible.
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Sep 1, 2013 11:30
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Nicol Bolas posted:
There's probably a recipe right there on the bag of flour. They're usually tried and true recipes, and reliably produced tasty bread. Never rely on the fermenting times given in recipes. Work the dough until it's smooth, and let it rise covered until it has doubled in size. Stretch the dough with the stretch-and-fold method before shaping the loaves or rolls. Let it rise until doubled in size again.
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Sep 25, 2013 21:35
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| # ¿ May 6, 2024 04:01 |
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Use a very sharp knife, and oil or wet the blade before scoring. Using a dull knife can cause the dough to deflate.
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Jan 12, 2014 16:43
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