skip to main content

The Kitchen Table

Making bread: question

8 years ago

I hadn't made bread in ages, used the dry yeast, put in warm water, it said to wait till it got foamy, well it never did, but I went ahead and put in the flour, etc. I think the recipe called for too much flour, dough was stiff and crumbly, etc, but I let it rise and baked two loaves, they looked terrible, but tasted ok. No yeast taste, which I wanted. Anyone have a Simple recipe I can try? We like the coarse texture bread. Thanks !

Featured Answer

User

8 years ago

I make bread weekly during the cooler months.

French Bread

Make a poolish using 3/4 cup bread flour, 1/4 teaspoon yeast, and 1/2 cup water. Stir for a minute then cover. Let rise overnight or start early in the day.

Next day combine:

3 1/4 cups bread flour
1 1/4 teaspoons yeast
1 1/4 cups water

----------------------------------

1 1/4 teaspoons salt

Add poolish to flour, yeast, and water. Mix together for 1 minute then let sit covered for 20 minutes to allow the water to be partially absorbed. Add salt and mix for about 6 minutes with dough hooks till it comes together enough to finish kneading by hand. Knead by hand for 3-5 minutes until dough is smooth. Place in large oiled bowl (covered) and let rise until more than doubled (about 3 hours total). Remove from bowl after first and second hours. Flatten slightly and fold into thirds each time then return to bowl.

Pour out on to flour dusted surface and divide in two. Shape one into a loaf (boule or baguette), cover and allow to rise on a flour dusted parchment paper lined baking sheet for about 90 minutes. Put remaining dough in fridge to use in a few days for another loaf, focaccia, or pizza.

Preheat oven with baking stone to 450°. Dust loaf with flour and slash the top. When sliding loaf into oven spray with cold water 3 times, 3 minutes apart. Bake for 10 mintues at 450, then lower to 425 for another 20 minutes.

Sort by:Oldest

Comments (12)

User
8 years ago
last modified: 8 years ago
Simple, coarse, yeast; I think of Mark Bittman’s No Knead Bread. It has a crunchy crust.
Georgysmom
8 years ago
last modified: 8 years ago
If it didn't get foamy it wasn't good to use which is why your loaves looked terrible. You have to be careful that the water isn't too warm or the yeast won't proof (get foamy and double). The last two cups of flour should be added as needed. Probably nothing wrong with the recipe you were using.

Check out crusty bread in the search bar for Kitchen Table. Raven's recipe. So easy, so good. (Too lazy to retrieve my cookbook) There's also a post from me thanking her and including the recipe.
Related Discussions
question for bread bakers
Q
Comments (20)
We keep our house cool, too, and my challa rises fine on the counter. You can even do the second rise in the refrigerator overnight. I usually make a few at a time, so after the first rise, I shape the loaves and wrap (in foil) and freeze the extras. When I want to use them, I take them out and unwrap, put on a greased sheet or in a greased loaf pan, cover with the greased foil from the freezer, and let it sit 6 hours before baking. Comes out exactly the same as if I bake it the same day. As for storage, I, too, had read that the refrigerator makes bread go stale fast. We keep sliced bread in the freezer, because we don't use it very fast. I toast it straight from the freezer or pack lunch sandwiches with frozen bread (keeps the filling fresh, too); to eat right away, I nuke it for a few seconds, but only as much as I'm sure we will eat. For the homemade or other special bread, we keep it in plastic bags in a breadbox in the pantry. I don't know why it's so, but a breadbox really, really does keep bread fresh so much longer.
...See More
Question re Using Beer in Bread Making
Q
Comments (11)
You can use the remaining beer in a marinade, like below (source), or I would make 'beer can chicken' - put a whole, seasoned chicken, propped upright, on the grill, 'sitting' on a partially filled beer can (put two more church-key holes in the can). Beer Marinade & Barbecue Sauce Yield: 3 3/4 cups 2 med. onions - minced 2 cloves garlic - minced 1 cup barbecue sauce 1 cup ketchup 2/3 cup beer 1/4 cup honey 2 Tbls. lemon juice 2 Tbls. red wine vinegar 2 Tbls. Dijon mustard 1 Tbls. Worcestershire sauce 1 tsp. hot sauce 1/2 tsp. ground black pepper -Combine all ingredients and coat your favorite meat with marinade; allow to stand at room temperature for up to 2 hours or in refrigerator overnight. -Remove meat from marinade; set aside. -Bring marinade to a rolling boil over medium high heat, then reduce heat to low and simmer for 10 minutes, or until thickened. -Use as sauce for basting or serving with grilled meat.
...See More
Annie's Beer Cheese Bread - questions
Q
Comments (5)
I've not made that recipe....but I would just let it rise, punch it down rest 10 minutes and shape... Either free form or loaf. Will you be doing it by hand? or in a mixer or processor? When I make beer bread I just use room temperature beer, and either it's flat ( like from the bottom of a keg) or I make it flat by pouring it from glass to glass....as the "head" makes it hard to mix. But I can't imagine hand kneading dough with velveeta cubes in it....sort of a texture thing....and I don't think that kind of cheese grates well at all....so I would use all grated chedder and add it with the flour.
...See More
Question about kneading bread in my mixer
Q
Comments (9)
jasdip - there have been a couple of threads posted on the other Forums here concerning the newer KitchenAids and their inability to handle bread dough. The complaint is that the machine is struggling and ultimately the motor gives out. Some posters stated that they were not using more than the amount of flour specified in the owner's manual and they still had trouble. Apparently the gears are still metal but their housing is plastic and that tends to be more vulnerable. The older ones were all metal and that's why they're still working. Which model are you using? Here is a link that might be useful: kitchenaid
...See More
ldstarr
8 years ago
Look at the recipe for whole wheat bread on the Jennycancook website. I use it every 5 days or so and it is very consistent.
Elizabeth
8 years ago
It does sound like old yeast. I put the sugar in the warm water to accelerate the foaming up. If the house is humid you will need a little more flour...less in a dry atmosphere. It should be moist to the touch and barely stick to your hands.
rhizo_1 (North AL) zone 7
8 years ago
My first thought was that the yeast was old; as a matter of fact, the flour should be fresh, too.
foggyj2
8 years ago
I thought it was necessary to add a little sugar to the warm water and yeast. (?) I keep the yeast in the freezer, if I won't be using it in the near future. They say it's best to stir up the four before putting in the measuring cup. Keeps it from getting too compact.
Annie Deighnaugh
8 years ago
last modified: 8 years ago
I make this 100% whole wheat bread all the time. I use honey as the sweetener. I find that I can't let it rise too much on the 2nd rise...just till it crowns in the pan...otherwise it will start to collapse under its own weight and become too dense.

Most 100% whole wheat bread they add vital wheat gluten to it to help give it structure to retain its shape, but I don't use that as I've seen articles suggesting it may be part of the "gluten" issue people are having. That's why I make my own. And that's why I can't let it get too high.
mamapinky0
8 years ago
What was the temp of water added to the yeast? It needs to only be warm and can cross the line of too warm easily.
Jasdip
8 years ago
I make bread regularly and have found an easy no-knead bread from America's Test Kitchen for a change.

Your yeast might have been old or water too warm. I keep mine in the freezer as well, and keep a small spice jar in the cupboard with some in so that it's at room temperature. The yeast needs sugar, honey or something sweet to feed off of as well.
colleenoz
8 years ago
The water gets foamy because the yeast is alive and producing gas. If it didn’t get foamy then it was dead. Either as has been said, the yeast was old or your water was too warm and killed it. Yeast is a living creature.
susanwv
Original Author
8 years ago
Thanks for all the replies ! I'll try again soon

Related Stories

FEEL-GOOD HOME The Question That Can Make You Love Your Home More

By Laura Gaskill

Change your relationship with your house for the better by focusing on the answer to something designers often ask

DESIGN POP Bakers’ Home Storage Tips for Sliced Bread’s 90th Birthday

By Gwendolyn Purdom

In honor of the bread slicer’s debut in 1928, we offer the best bread storage tips since, well ... you get it

REMODELING GUIDES Planning a Kitchen Remodel? Start With These 5 Questions

By Tiffany Carboni

Before you consider aesthetics, make sure your new kitchen will work for your cooking and entertaining style

GREEN BUILDING Considering Concrete Floors? 3 Green-Minded Questions to Ask

By Melanie Loftus

Learn what’s in your concrete and about sustainability to make a healthy choice for your home and the earth

MOVING Hiring a Home Inspector? Ask These 10 Questions

By Christine Tusher

How to make sure the pro who performs your home inspection is properly qualified and insured, so you can protect your big investment

DESIGNING A BUSINESS 2 Key Questions Designers Should Ask About Building Their Skills

By B Designed/BWID

A design coach provides a framework for thinking about which education and credentialing options make the most sense

0

WORKING WITH PROS 11 Questions to Ask an Architect or a Building Designer

By Gwendolyn Purdom

Before you make your hiring decision, ask these questions to find the right home design pro for your project

UNIVERSAL DESIGN 10 Questions to Ask Before Sharing Your Home With Aging Parents

By Laura Gaskill

Honest conversation is key to deciding whether it makes sense to have your parents move in with you

GARDENING GUIDES No-Regret Plants: 5 Questions Smart Shoppers Ask

By Jocelyn H. Chilvers

Quit wasting money and time at the garden center. This checklist will ensure that the plants you're eyeing will stick around in your yard

Design Dilemmas: 5 Questions for Houzzers!

By Annie Thornton

Post Ideas for Landscaping for a Modern Home, Updating a Rental and More

Sponsored

Hope Restoration & General Contracting

35 Reviews

Columbus Design-Build, Kitchen & Bath Remodeling, Historic Renovations

More Discussions

Weekend Music - 5 Senses

36

Idle chit chat….book clubs.

13

Smile today - 10/17/26

6

It's getting to be cold weather food season again!

9

Smile today - 10/18/26

2