topic Digging through bread making recipes, want to be ready. in Kitchen

Digging through bread making recipes, want to be ready.

qualitygal — Sat, 05 Sep 2015 18:47:43 GMT

For some odd reason, baking bread, smelling it, really tackeling homemade bread as an idea right now for fall, sounds good to me. Not doing it while it's still hot outside, but I'd kind of like to do that this year. So that's my plan.

Has anyone else had some thoughts this year on what they might be thinking of making once the weather changes?

Re: Digging through bread making recipes, want to be ready.

Snowpuppy — Sat, 05 Sep 2015 18:58:20 GMT

I made a trip to the Amish bulk store a couple of weeks ago so I'm nicely stocked for fall, including bread baking.

One question, tho. All my old, old recipes call for a traditional 9x5x3 bread pan. I want to replace my old pans but all I'm finding is 1lb, 1.5 lb bread pans.

Any clue what happened to traditional bread pans and am I baking a 1lb loaf in my old pans?!

Re: Digging through bread making recipes, want to be ready.

nana59 — Sat, 05 Sep 2015 19:08:50 GMT

@Snowpuppy wrote:
I made a trip to the Amish bulk store a couple of weeks ago so I'm nicely stocked for fall, including bread baking.

One question, tho. All my old, old recipes call for a traditional 9x5x3 bread pan. I want to replace my old pans but all I'm finding is 1lb, 1.5 lb bread pans.

Any clue what happened to traditional bread pans and am I baking a 1lb loaf in my old pans?!

Check the King Arthur Catalog website.......they have a lot of breadmaking items....

Re: Digging through bread making recipes, want to be ready.

Nightowlz — Mon, 07 Sep 2015 16:24:13 GMT

I have the ingredients in the bread machine right now. A lot of the time like today I'm making the dough & will put it in my 12" Norpro bread pan. I like this size loaf better then how it comes out of the machine. I use this for a 1 1/2 lb loaf. It's 12" x 4.5" x 3". If you want a bread pan for a 2 lb loaf search 2 lb loaf pan to find them. They are 16" x 4" x 4".

Re: Digging through bread making recipes, want to be ready.

brandiwine — Mon, 07 Sep 2015 14:21:43 GMT

If you are shopping at a store take a tape measure. If it's online, check under the specs or description tab to get the real measurments. Hope that helps

Re: Digging through bread making recipes, want to be ready.

gardenman — Mon, 07 Sep 2015 19:46:41 GMT

I got the Model Bakery Cookbook on my Kindle a few weeks ago and I've made their starter and I'll be using that this weekend to make their pain au levain. I just got a pair of eight inch bannetons/brotforms from Amazon to play with also. I love making bread on Saturday mornings in the fall then eating it while watching college football. I haven't done a lot of naturally leavened breads, so this will be fun. The starter is certainly lively and looks/smells right. Friday afternoon I'll start the poolish, then Saturday morning work on the bread. If I time everything out right, about noon I'll have two loaves of delicious (I hope) bread ready to eat, just in time for the early games.

Re: Digging through bread making recipes, want to be ready.

Nightowlz — Mon, 07 Sep 2015 21:32:50 GMT

@gardenman wrote:
I got the Model Bakery Cookbook on my Kindle a few weeks ago and I've made their starter and I'll be using that this weekend to make their pain au levain. I just got a pair of eight inch bannetons/brotforms from Amazon to play with also. I love making bread on Saturday mornings in the fall then eating it while watching college football. I haven't done a lot of naturally leavened breads, so this will be fun. The starter is certainly lively and looks/smells right. Friday afternoon I'll start the poolish, then Saturday morning work on the bread. If I time everything out right, about noon I'll have two loaves of delicious (I hope) bread ready to eat, just in time for the early games.

That's sounds really good. Let me know how it turns out. I also downloaded the Model Bakery Cookbook.

Re: Digging through bread making recipes, want to be ready.

shoekitty — Tue, 08 Sep 2015 02:43:46 GMT

@Nightowlz @gardenman

LOL! nightowl..when you said you bought the Model Bakery cookbook, I knew you had to be a fairly experienced baker IMO, I bought that cookbook, and although I am a pretty good baker, it was a little too much trouble for me. I gave it to a friend who enjoys the extra work that might go into a recipe.

I did make a couple things. Their Bakery is to die for, have you ever been there? I also need to get a scale for ingredients, as most of their recipes are are weighed.

Does anyone know a good scale to buy?

Re: Digging through bread making recipes, want to be ready.

gardenman — Tue, 08 Sep 2015 11:17:34 GMT

@shoekitty wrote:
@Nightowlz @gardenman

LOL! nightowl..when you said you bought the Model Bakery cookbook, I knew you had to be a fairly experienced baker IMO, I bought that cookbook, and although I am a pretty good baker, it was a little too much trouble for me. I gave it to a friend who enjoys the extra work that might go into a recipe.
I did make a couple things. Their Bakery is to die for, have you ever been there? I also need to get a scale for ingredients, as most of their recipes are are weighed.

Does anyone know a good scale to buy?

I bought a digital scale through King Arthur flour years ago (at least ten, probably more). Mine is the Terraillon Electronic Food Scale model 907/9204. It's probably even older than that as I remember using it to divide portions for my older brother and dad who acted like two year olds and were always convinced the other one got more. Using the scale to split portions and prove each got exactly the same amount saved a lot of arguments. That makes it at least 22 years old and likely older. It's a good scale though and let's you perfectly duplicate recipes time after time.

Re: Digging through bread making recipes, want to be ready.

Nightowlz — Tue, 08 Sep 2015 16:28:46 GMT

@gardenman wrote:
@shoekitty wrote:
@Nightowlz @gardenman

LOL! nightowl..when you said you bought the Model Bakery cookbook, I knew you had to be a fairly experienced baker IMO, I bought that cookbook, and although I am a pretty good baker, it was a little too much trouble for me. I gave it to a friend who enjoys the extra work that might go into a recipe.
I did make a couple things. Their Bakery is to die for, have you ever been there? I also need to get a scale for ingredients, as most of their recipes are are weighed.

Does anyone know a good scale to buy?
I bought a digital scale through King Arthur flour years ago (at least ten, probably more). Mine is the Terraillon Electronic Food Scale model 907/9204. It's probably even older than that as I remember using it to divide portions for my older brother and dad who acted like two year olds and were always convinced the other one got more. Using the scale to split portions and prove each got exactly the same amount saved a lot of arguments. That makes it at least 22 years old and likely older. It's a good scale though and let's you perfectly duplicate recipes time after time.

Well hopefully that friend will give you some of the finished bread so you can try it out. No I have never been there. I had never heard of it before you posted about the cookbook being available. I already have a scale but I don't like it. I am looking forward to any responses you get for a new one. Mine uses one of those flat batteries & seems like it does not last very long. Never fails it will not work when I don't have an extra battery. They do come in handy though.

Re: Digging through bread making recipes, want to be ready.

gardenman — Sat, 12 Sep 2015 11:27:19 GMT

@Nightowlz wrote:
@gardenman wrote:
I got the Model Bakery Cookbook on my Kindle a few weeks ago and I've made their starter and I'll be using that this weekend to make their pain au levain. I just got a pair of eight inch bannetons/brotforms from Amazon to play with also. I love making bread on Saturday mornings in the fall then eating it while watching college football. I haven't done a lot of naturally leavened breads, so this will be fun. The starter is certainly lively and looks/smells right. Friday afternoon I'll start the poolish, then Saturday morning work on the bread. If I time everything out right, about noon I'll have two loaves of delicious (I hope) bread ready to eat, just in time for the early games.

That's sounds really good. Let me know how it turns out. I also downloaded the Model Bakery Cookbook.

I've got the dough mixed and two of the three folds done. The third fold is coming up soon. This is my first really high hydration dough so I watched quite a few YouTube videos on how to handle it and so far the dough looks great. One more fold and another twenty minute rest, then the dough gets divided, shaped, and plopped in the bannetons for a couple of hours before baking. The starter is doing it's job as we've got a very active dough with lots of gas bubbles forming. I'm very optimistic about the recipe right now. The proof will be in the eating, but everything looks great so far.

Re: Digging through bread making recipes, want to be ready.

gardenman — Sat, 12 Sep 2015 15:33:38 GMT

@gardenman wrote:
@Nightowlz wrote:
@gardenman wrote:
I got the Model Bakery Cookbook on my Kindle a few weeks ago and I've made their starter and I'll be using that this weekend to make their pain au levain. I just got a pair of eight inch bannetons/brotforms from Amazon to play with also. I love making bread on Saturday mornings in the fall then eating it while watching college football. I haven't done a lot of naturally leavened breads, so this will be fun. The starter is certainly lively and looks/smells right. Friday afternoon I'll start the poolish, then Saturday morning work on the bread. If I time everything out right, about noon I'll have two loaves of delicious (I hope) bread ready to eat, just in time for the early games.

That's sounds really good. Let me know how it turns out. I also downloaded the Model Bakery Cookbook.
I've got the dough mixed and two of the three folds done. The third fold is coming up soon. This is my first really high hydration dough so I watched quite a few YouTube videos on how to handle it and so far the dough looks great. One more fold and another twenty minute rest, then the dough gets divided, shaped, and plopped in the bannetons for a couple of hours before baking. The starter is doing it's job as we've got a very active dough with lots of gas bubbles forming. I'm very optimistic about the recipe right now. The proof will be in the eating, but everything looks great so far.

Well, everything went perfectly, but the end product flopped. The folding worked like it was supposed to. The dough was wet, but manageable when divided in half. The shaping worked just like in the videos producing a nice ball of dough that held its shape with a nice, shiny, smooth outer skin. The loaves had their final proof in the bannetons then released nicely onto the peel. They spread a bit on the peel, but we're still over two inches tall going into the oven. The oven spring never happened though. Instead of springing up, they collapsed and ended up less than an inch tall. The flavor is good, there are nice sized holes in the crumb indicating the starter was working, but the end product is not good. I'll try it again sometime and maybe add a bit more flour next time, though the dough looked pretty much identical to those on the video in terms of consistency. Perhaps I'll add a bit of yeast too, to give the starter a boost.

Re: Digging through bread making recipes, want to be ready.

PamelaSue72 — Sun, 13 Sep 2015 15:58:05 GMT

King Arthur has a special going on right now. Buy the sourdough crock and you will get a container of their sourdough starter free. I ordered this morning. Fall always makes me want to play with yeast dough and, while I've created my own sourdough starters in the past, the finished bread doesn't have that great sourdough "tang" that I'm looking for. So I'm going to try KA's starter and see if that will help.

If anybody wants to try making your own sourdough bread, now's the time to try it. Just type in BAKEBREAD in the Code and the sourdough starter will be free.