Daily Bread
Do you make daily bread for your household? That’s daily as opposed to for special occasions, and make as in most of the time rather than buying or having someone outside your home make it. I know Linda bakes daily, to share, but I‘ve missed it if she’s shared what kind of bread she bakes. I now have two go-to recipes I've developed for daily bread; one made with plenty of commercial yeast, the other sourdough.
I started making Daily bread when the stores stared cutting back on whole wheat and whole grain breads. At one point, I caught my own wild yeast in a whole wheat starter and learned to use it outside of a specific recipe, as well as making a number of different sourdough recipes, white, whole wheat and rye. I did a lot of experimentation, learned to mill my own flour, and developed a recipe and method that had the best flavor (with the ability to vary things so it wouldn't get boring), easiest make, and least cleanup water usage. The base recipe, though it could be made all wheat, was part whiole wheat, part whole rye and had other grains and seeds mixed in. Then I had to give up whole grains.
Before the pandemic, I was determined to get back to baking daily bread, so was trying to find methods for rustic white breads. Super high hydration “no knead” breads don't work for me. I've tried. So I tried the recipe for herb bread on the KA BF bag (King Arthur Bread Flour). The herb part was great, but the texture wasn't. I had heard about Central Milling's Artisan Craft flour and was going to buy some when I finished the KA.
Then the pandemic hit! NoFlour! No yeast! The piteous cries were worse than those for TP (I had several months‘ worth of TP, but not much reserve flour and my neglected yeast had died in the fridge). I found some excellent yeast online, which I shared with friends. And I bought both the CM Artisan Baker's Craft and Artisan Baker's Craft Plus to try, alomg with storage bins. (My experiments, as well as baking by other members were documented in the Fun With Flour threads.)
I was still working on recipes when I got the new flour. The CM AB’sC flour is organic unbleached flour with 11.5% protein, so it's similar to KA unbleached. It was designed specifically for commercial artisan breads. The plus means it’s maled and I don't have to add malt, as I often used to do. The malted flour makes for fast rises, but it doesn't have the malt flavor my barley malt has, so I’ll still be adding it to things like pizza (or bagels if I do make some), which need that maltiness.
That’s the history. My new don't-bug-me, flavored bread incorporates lessons from that KA recipe. I've done all kinds of flavors. Just add a minimum of a couple teaspoons of herbs and spices to a one pound loaf. I also learned from the forum that a cast iron pot, like in those no-knead recipes, gives good crust and needn't be pre-heated. The rest I arrived at through experimentation, It's fairly high hydration, but has a couple teaspoons of yeast and eight minutes of kneading, unlike the regular CI pot breads. It's too sticky to be a fun knead, so I usually use the dough hook, because this is my quick and easy, but the trade-off is cleaning water. Sometimes, I use the ”human dough hook”. I hold the sticky mass and pull and fold it like taffy. In the end, one's hands aren't messier than kneading the same dough on a silicone mat. To further save water, I've started rising the dough in the pot. Lift it out, while punching down and turning, and spray a little oil in the pot. The ball goes back in with a flip over. Then a bake in a hot oven and it’s done. We're taught to keep putting tthe dough in a clean new bowl each time, but it doesn't seem to make a difference.
My pumpkin shaped CI dutch oven, which isn't great for induction (too small a flat bottom surface), so has been put back in use as my bread pot. It gives a flower shape to the bread, but it slices like a boule.
Favorite flavors besides herb (requires marjoram) include onion (small handful dehydrated chopped onion and a little less volume dry parsley, plus a splash extra water), curry and allium, and barbecue (mesquite powder plus bbq seasoning). Pepper, very finely milled, is excellent. Below is the curry powder plus mixed allium powder bread:
Regular color (herb and pepper bread)
My best white bread—best tasting, perfect texture—is my Escape From Vienna sourdough, which was adapted from a Vienna bread recipe. It uses a very small amount of starter, so it doesn't matter what the composition of the starter is, which makes it even easier. It's also pretty wet, but requires three sets of kneading for ten seconds each, spaced by fifteen minutes, then three stretch and folds spaced by one hour each. It's therefore a day long commitment, plus more if one needs to feed up the starter, but takes extremely little exertion. Alexa helps, with the voice timers. It’s dead easy, If one is working in or near the kitchen anyway. This is all in one vessel, but does require the kneading mat and baking tray. Relatively little cleaning water, since my bowl goes in the dishwasher easily.
I still make a football shape, ish, like Vienna bread, but I've made it half again bigger without any issues. I always forget to make the crust pretty. It tastes good, even so.
Please share your own ideas and photos about daily bread! What do you like? What have you invented? What special techniques do you use?
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Comments (0)Woodrow Wilson Quotes American - President December 28, 1856 - February 3, 1924 You are not here merely to make a living. You are here in order to enable the world to live more amply, with greater vision, with a finer spirit of hope and achievement. You are here to enrich the world, and you impoverish yourself if you forget the errand. Woodrow Wilson The man who is swimming against the stream knows the strength of it. Woodrow Wilson There is no higher religion than human service. To work for the common good is the greatest creed. Woodrow Wilson Neutrality is a negative word. It does not express what America ought to feel. We are not trying to keep out of trouble; we are trying to preserve the foundations on which peace may be rebuilt. Woodrow Wilson The ear of the leader must ring with the voices of the people. Woodrow Wilson America is not anything if it consists of each of us. It is something only if it consists of all of us. 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We forget that we still have to make a study of 'and.' Arthur Eddington Every body continues in its state of rest or uniform motion in a straight line, except insofar as it doesn't. Arthur Eddington Oh leave the Wise our measures to collate. One thing at least is certain, light has weight. One thing is certain and the rest debate. Light rays, when near the Sun, do not go straight. Arthur Eddington We used to think that if we knew one, we knew two, because one and one are two. We are finding that we must learn a great deal more about 'and'. Arthur Eddington Shuffling is the only thing which Nature cannot undo. Arthur Eddington The quest of the absolute leads into the four-dimensional world. Arthur Eddington Proof is an idol before whom the pure mathematician tortures himself. Arthur Eddington We have found that where science has progressed the farthest, the mind has but regained from nature that which the mind put into nature. 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5 years agoI have stopped, this week with the daily bread....just this week, but I did bake today.
I was daily making a bread of 1 pound KA bread flour, 2 T malt o meal cereal, 1 1/2 tsps salt, 2 tsps yeast, about 1 1.2 T honey and 1/4 cup unfed starter....with 1 1/3 to 1 1/2 cups water...somewhere in between.
But I have been hungry for my pesto bread, topped with "everything" seasoning...Ann's Limpa....Mr's Faust's Swedish rye with a hint of anise seed...and my breakfast bread which is half whole grain flour, with rolled oats and rolled wheat, sunflower seeds and come chopped dried fruit....maybe cinnamon maybe cardamon, maybe honey....whatever. mix about 2 tsps yeast for 1 1/3 cups liquid and the grains to make it bread.
I don't measure hydration and don't get all fussy about this and that....I usually do the stretch and fold knead technique....and do it about 3 times in a rise. The only thing I do measure is salt....1 1/2 tsps per cup and a half of liquid....be it milk, eggs, beer, or water.
I figure I have made upwards of 650 loaves of bread since March 16...I was mixing it up in my sleep.
Things I have learned is a couple of teaspoons of diastatic malt per pound of flour makes a huge difference. Liquid eggs in a box
makes a pretty good egg wash....albeit not as shiny as yolks and I like a serrated knife best to slash my loaves, and a wet dough makes a very lovely soft bread.
plllog thanked lindac92
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I make a soft bread - maybe not as soft as those in stores, but pretty soft. I bake it @ 375F for about 25-26 minutes in a pyrex loaf pan slathered with lots of salted butter, so the bottom & sides are always soft & rather moist. I think I posted the recipe here before. I use 3-4 Tbs. honey per approx. 4 cups flour, 1 1/2 cups warm water, 2 tsp. salt, 2 Tbs. oil and 2-3 tsp. dry yeast.
This one is 1/2 whole wheat flour, 1/2 unbleached:
plllog thanked carolb_w_fl_coastal_9/10 - 5 years ago
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naturegirl_2007 5B SW Michigan