Time shifting bread making question
blubird
7 months ago
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Not a Gardening Question, but a Bread Making Question
Comments (12)Here's the simplest bread, and perhaps the best bread, I've ever tried. That is, if one likes a chewy bread with a hard crisp crust. One can find no knead bread on Youtube, etc. But I've "perfected it" to the utmost simplicity. Here's how I do it. I've been making a loaf, about every other day, since November. This is a major part of what I carry to work for break time and lunch. I can whip this bread up in moments, though, it then sits for about 18 hours before I do anything else with it. More often than not, I substitute a tablespoon of sourdough starter and 1/3 teaspoon of baking soda, for the yeast. It always comes out great. 1) To a nonmetal bowl add 1 1/2 cups of water: temperature is unimportant. 2) To this, add 1/4 teaspoon of dry active yeast and 1 teaspoon of salt. 3) Now, with a rubber spatula, mix in approximately 3 cups of flour. I often use 1/2 cup of corn meal or even one cup of rye, in place of some of the white flour.. 4) Mix until the dough begins to pull away from the sides of the bowl. It will be too sticky to knead, even if you wanted to. But it should be "dough," not "batter." 5) Put a lid on this and let sit for 12 to 24 hours. I was originally told 18 hours. But 12 to 24 seems to be exact enough. After this waiting period: 1) Flour your counter and scrape this dough onto the counter. 2) Flour your hands and fold this blob of dough by thirds. 3) Lightly flour the bowl, from which the dough was taken. 4) Quickly (or it will really stick to your hands) plop it back into the bowl. 5) Cover and let sit for 1 1/2 hours. At end of 1 1/2 hour wait: 1) Place a covered glass casserole dish in the oven, set at 500 F., for 15 minutes. 2) Carefully remove the dish and plop your dough into it. Replace the cover and put the whole thing in the oven. 3) Wait 40-45 minutes 4) Remove the lid from the casserole dish, decrease the temperature in the oven, to 400 F. 5) Wait 15 minutes more and remove from the oven. You can let it cool in the dish, though I usually get it out before it's cold. This bread is HEAVENLY when sliced hot and eaten with butter. But it does make good toast and sandwiches. \ Give it a try and enjoy! George...See MoreQuestion about bread-making
Comments (10)The link below is for a quick and easy gluten-free, low-carb, sugar-free alternative that may help you out. It works best toasted or used as a toasted or grilled sandwich or as French toast. I generally cut the muffin into three slices when I make them. It has an eggy flavor, but if you spread peanut butter or another strong flavor (mustard) on it it's not as noticeable. I've been making this little "bread" for a friend when she dines with us because she's diabetic and very carb sensitive. My mother was gluten-intolerant and she made wheat-free cornbread as her bread-of-choice. She would bake it thin, cut into bread-size slices and slice them in half. Because there wasn't nearly as much information and GF ingredients available then as there is now, I think you have an advantage. There is even a GF Bisquick and GF flour mixtures and mixes available in all grocery stores, not just health-food stores or special order, now than there were a few years ago. Even Wal-Mart has a large selection of GF foods. I wish I would have known about arepas when my mother was alive. She would have really enjoyed those for a wheat-free bread. If you can locate a bag of P.A.N. Pre-cooked White Maize Meal you can easily make wheat-free arepas and keep them in the freezer. I make them about once a month just because we like them. They are something different for us on sandwich night. There are also great baked goods you can make with coconut flour and almond flour that will fill that wheat void. I use both coconut flour (Tropical Traditions) and almond flour (Honeyville Grain) to make muffins because they are low-glycemic alternatives to wheat. My favorite cookbooks using these alternative flours are: -The Gluten-Free Almond Flour Cookbook - by Elana Amsterdam You will find a lot of her recipes on-line - www.elanaspantry.com -Cooking with Coconut Flour - by Bruce Fife, N.D. and a lot of those recipes are available on-line. Now that I've been making almond milk I have used the moist almond pulp remaining after I blend the nuts and water for making crackers and drying the pulp in my dehydrator and using it in recipes that call for almond flour. Almond pulp (or almond flour) is a good substitute for breading mixes with some shredded cheese like a mixture of Parmesan/Asiago/Romano/Provolone. Great on baked chicken breasts. Do a search on - paleo bread recipes - and you'll find a number of recipes that may work for you. The people eating a paleo diet don't use grains. I sure wouldn't pay $7.95 for a wheat-free loaf of bread!!! There are things you can inexpensively make at home once you find the recipes and ingredients you need. Check King Arthur Flour and Bob's Red Mill web sites for GF flours and recipes. I made Gluten-Free Banana Muffins from King Arthur Flour web site this weekend (used my own homemade GF flour blend). You can do it!!!! :-) -Grainlady Here is a link that might be useful: One Minute Muffin...See MoreTime to bake bread using the dough cycle
Comments (8)What kind of bread? Free form or panned? Be sure to check your user's manual for more information. The quick answer is, you bake bread to an internal temperature and take that temperature with an instant-read thermometer. For a panned loaf somewhere between 190-200-degrees F. (it will be more moist at 190 and dryer at 200). The internal temperature is the only accurate method for checking for doneness. Thumping on the loaf, or checking the color aren't accurate methods. -Baking breads at a lower temperature (325-350-degrees) creates a thicker, chewier crust. -Baking breads at a higher temperature (375-425-degrees) produces a thinner, crisper crust. -The temperature most commonly used for baking breads is 375-degrees F., but it's also common to use 350 or 400-degrees. -A sweet bread or a quick bread is baked at a lower temperature - 350-degrees F. -400-425-degrees F (or higher) is used for breads with low or no sugar, such as French or Italian bread. -I would check a loaf of bread containing 3-cups of flour after 25-30 minutes. Oven temperatures often vary. -Be sure to cool the loaf on a rack until it's completely cooled before slicing. If you slice into a hot/warm loaf of bread you will destroy the crumb and it will appear to be gummy or under-done. -Cool to an internal temperature of 90-100-degrees F, then wrap to keep the crumb from drying out. The longer you leave the bread unwrapped at room temperature, the drier the crumb will be. The moisture in the crumb will migrate through the crust. -Grainlady...See MoreGoing To Try.......Tips for 1st time Bread Baker?
Comments (16)I don't ever remember my mother making bread....but my father did. Not often and when he did it was with much flourishing and lots of praise from all present. My paternal grandmother baked bread fairly often in my mempry...and her mother in law ( my grandfather's mother) baked bread almost daily I recall. She ran a boarding house, so likely my recollection is accurate. My father taught me the basic kneading motion...once you learn, you never forget. I made bread often when I was pregnant for the first child. In those days you had to quit work at 3 months. amd we only had one car and my husband needed that, and it was winter....so I baked. I only had 2 cookbooks, so I pretty well baked my way thought Fanny Farmer. I remember going down to the shore when my daughter was 18 months, and I had to stay home while she napped and everyone else went to the beach, so I made bread... I had found some yeast in the cupboard and I had flour salt and milk....and no cook book....so I winged it....and it was wonderful! I had no bread pan, not even a cookie sheet, so I baked the bread on an upside down 9 by 12 cake pan! That made me realize that in home made bread, perfection is nothing when compared with the smell of bread fresh from the oven. I have made under baked bread, over baked bread, forgotten the salt ( just add extra butter when youe at it!) and forgotten to add the yeast until I realized that it didn't rise.....so I mixed the dry yeast into the dough, added a little more water to make it easy to knead and a bit more flour....so it wouldn't be sticky....and you would never know. It's really really hard to ruin bread. I repeat, just do it....you might waste $10 worth of ingredients and 4 or 5 hours of your time if you have about 4 to 6 failures in a row....but if you had gone to some cooking class, you would have spent more $$ and spent more time and learned 1/2 as much. Just do it! Linda C...See More
BlueberryBundtcake - 6a/5b MA
7 months agolast modified: 7 months agoblubird thanked BlueberryBundtcake - 6a/5b MABlueberryBundtcake - 6a/5b MA
7 months agolast modified: 7 months agoblubird thanked BlueberryBundtcake - 6a/5b MA
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blubirdOriginal Author