Making Bread
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- 18 Responses
- HijoDMaite
Any bread makers on QBN? I think I'll have a try at making some. My buddy posted this pic over the weekend and it really sparked my interest. He's pretty advanced by now, but told me to start with the recipe below.
- GeorgesIV2
call me a cheater but this is what I have,
it makes bread, pizza dough, pasta dough, green dough, gold dough, sweaty dough, dry dough, whore dough,
it makes it all,best investment ever
- I think, this is my favourite Georges post.Al_dizzle
- Ugh. I hear you, but i don't want another Kitchen gadget and would love to do it the OG proper way.HijoDMaite
- BUT IT MAKES WHORE DOUGHgarbage
- hans_glib0
i make sourdough.
really excellent, nothing to beat home made bread. and so easy to do.
interesting trick that heated pot though - might give that a go as my dough tends to spread in the oven
- Yea my friend is all about sourdough and listening to his lingo about the process is pretty fascinating.HijoDMaite
- it's just a conceit really. I like the idea of making bread from just two ingredients - flour and water. but it's a lie of course as you're using natural yeastshans_glib
- instead of packet yeast but what the hellhans_glib
- my girlfriend keeps one going that she started herself using whatever's in the air locally. it's tasty stuffscarabin
- detritus1
After watching that NYT thing I think I want to make bread too now - haven't done it in years, but that looks like a solid method.
Thanks!
- Miesfan0
Yep.
Look for Ibán Yarza, and his masa madre. The book "Pan casero" is great.
- sarahfailin0
I used to make bread with my mom as a kid. It's really not hard. People used to do it on a daily basis just like they make tortillas in Latin America.
- dorf0
anyone tried making baguettes?
- Yep. I was lucky enough to go on a Dan Lepard course in London. Pretty simple steps to shape it, getting the French (style) T55 flour was most tricky.MrT
- It's low protein I think or some difference that is key. Tried with other flour and I just made a baseball bat.MrT
- weak glutens is what you meanhans_glib
- Yes, my arse is a little flabby.MrT
- thanks for the info. might give it a go once I find the flour.dorf
- uan2
- CALLES0
on sale today
- Wolfboy0
I got my girl friend a bread making course for a Christmas present a few years ago and it is simply the best present I've ever given. The gift that keeps on giving.
I sent her to http://www.schoolofartisanfood.o… and she's been making bread for us ever since.
They also taught her a slightly different technique to the usual kneading the dough for ages in one go. Instead, they taught her to knead in three shorter bursts leaving the dough for ten minutes between each.
She's tried the more traditional method and the kneading/resting/kneading seems to effect the consistency of the loaf; it is a bit lighter and consistent from one loaf to the next.
- HijoDMaite0
Well I won't be starting this anytime too soon. Friend recommended not to begin during this heat wave that just started. This all sounds much better during the late Fall and Winter anyway.
- ETM2
- Thanks for the inspiration, HijoDMaite, to give this try. Now to keep practicing.ETM
- *a tryETM
- nice countertops manscarabin
- Teal nice man! I gotta wait for damn heat wave to pass befire i get started.HijoDMaite
- On phone cant type.HijoDMaite
- BTW, not the NYT recipe, a different one. To me kneading is important for the gluten formation and bread texture.ETM
- this looks deliciousMiguex
- detritus1
- (I kind of fucked the yeast too - should've followed it instructions, rather than going from the NYT recipe. Stupid)detritus
- they look good. bit like plutoFax_Benson
- Sorry to hear about the inside. They look tasty. Just shellac these ones then and use them for show ;)ETM
- I didn't try this recipe because no knead is like playing roulette. You leave all to chance how the gluten will form without kneading.ETM
- kingkong1
- Five naans and a grandadset
- Looks good. What'd you cook it in? Cast iron? You need really high temps right?ETM
- a pan worksuan
- Many modern pans now-a-days can't stand the high temps to do it "right" -- like 500-600F or higher. That's why I was curious.ETM
- you just need enough heat to evaporate the liquid/water, so 212F is enough, you only need to 'dry' the mass.uan
- The indian places around here use 1000F plus clay ovens. That how you get the gloriousETM
- http://rosemaryandpo…ETM
- err ... glorious bubbles, that should have said.ETM
- I think that makes the process only faster, the bubbles come from deformations in the mass caused by contraction of the bits that touch the heat and dry faster.uan
- and because those bits touch the heat longer, they get the slightly burned look.uan
- ETM0
Question for those in AUS, U.K. and rest of Europe... when measuring out dry ingredients like flour, sugar etc. do you prefer mL or grams or other measurement?
I know US is cups and here in Canada we're always some combination of UK and US standards. Just curious about the rest of the world.
- solids: grams,
liquids: mL.
switzerlanduan - UK: OzHAYZ1LLLA
- Aus is a mush of cups and metric. And Aus tablespoons are 20ml vs the ROTW 15ml which can cause event horizons in baking.MrT
- So this would be a good overall guide?:
http://www.jsward.co…ETM - I don't fucking understand cups.
Goddamn'd Yankee bastards!detritus - Its a vessel with markings. You fill it until the markings are reached :)ETM
- It's not super accurate for dry ingredients, honestly.ETM
- Metric bakers. Another question, small quantities of dry ingredients, salt, baking powder etc.... in mL or g or either?ETM
- Grams.
Why on Earth would you even attempt to measure a non-liquid in a volume unit?Continuity - Tons of recipes that claim to be metric do it for smaller amounts I've noticed.ETM
- Ex. 5 ml for a US teaspoon, even if the ingredient is salt or sugar etc. I guess because it "flows." I don't know, that's why I am asking actual Europeans :)ETM
- solids: grams,
- Miguex1
- here's a better angle http://image.shutter…Miguex
- do you date a polish girl by any chance?uan
- lolscarabin
- oh come on, who downvoted my artisan bread? come forward!Miguex
- at least tell me what didn't you like, was it the lighting or the actual bread?Miguex
- it was all teh glutensscarabin
- Other than that claiming to have sliced it with a chef's knife, looks legit.ETM