Digging through bread making recipes, want to be ready.

qualitygal · ‎10-04-2010

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?

Snowpuppy · ‎03-09-2010

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?!

nana59 · ‎05-12-2012

@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....

Nightowlz · ‎03-11-2010

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".

Norprobreadpan

brandiwine · ‎03-11-2010

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

gardenman · ‎03-09-2010

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.

Fly!!! Eagles!!! Fly!!!

Nightowlz · ‎03-11-2010

@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.

shoekitty · ‎03-10-2010

@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?

“sometimes you have to bite your upper lip and put sunglasses on”….Bob Dylan

gardenman · ‎03-09-2010

@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.

Fly!!! Eagles!!! Fly!!!

Nightowlz · ‎03-11-2010

@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.