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Breadmaking 101

C

CoorsLight

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Joined
Nov 16, 2003
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smell good
Dabbled in breadmaking for over a decade now, and am not much better than when I started. I've had OK success with some loaves, but never really made any dynamite baguettes. I've tried both yeast and levain, better results with yeast, some crispy crusts every once in a while, but never really got a hang of a soft, pliable, "shreddy" crumb.

I know a few of you here are pretty badass bakers (Poach and Happy Highwayman, I'm looking at you). Wondering how you guys got your skills? I was just over to the SF Baking Institute, and I'm considering doing one of their workshops. Kinda pricey, but may be worth it?
 
If you're interested for sure.

Non-sourdough bread is a snap now. For sourdough it takes more experience and such. I'd get the tartine book.

I'm self taught. There's books, and youtube.
 
ime, temperature plays such a crucial role.

I can only make bread in the spring and the fall as the house is either too warm or too cold the other months.

I spent a year as a professional baker in san diego, the hours SUCKED! (I was a chef by trade and it interested me)

I think it was poach that took a class recently.
 
My main issues:

1. Managing starter. You want it pretty "active" when you mix the bread. So I basically take the starter and renergize it with feedings for a few days.

2. Temp (as noted). Cold house = long rise times. I got a bread proofing box, but you can use a clothing dryer too (turn on 5 min, then put dough inside in a container)

3. Baking. Using a dutch oven, specifically a Lodge combo cooker, makes for the best looking and crustiest bread. No need to manage oven moisture. If you use a stone or steel you need to inject moisture and the crust is inferior.


You definitely need:

- Plastic dough scraper
- Metal dough cutter
- Meatl larger mixing bowl
- Digital scale
- Bread scorer
- Bread knife
- Bread cooling rack
 
scale is crucial

properly managing temperature, humidity and time are your 3 metrics to truly hit

baking is a science, cooking is an art
 
Last edited:
HappyHighwayman said:
My main issues:

1. Managing starter. You want it pretty "active" when you mix the bread. So I basically take the starter and renergize it with feedings for a few days.

2. Temp (as noted). Cold house = long rise times. I got a bread proofing box, but you can use a clothing dryer too (turn on 5 min, then put dough inside in a container)

3. Baking. Using a dutch oven, specifically a Lodge combo cooker, makes for the best looking and crustiest bread. No need to manage oven moisture. If you use a stone or steel you need to inject moisture and the crust is inferior.


You definitely need:

- Plastic dough scraper
- Metal dough cutter
- Meatl larger mixing bowl
- Digital scale
- Bread scorer
- Bread knife
- Bread cooling rack
Click to expand...

How do you cook inside a dutch oven? Seems too small...this would only work with 1-1.5 lb small rounds I'd imagine?
 
Yakoo752 said:
scale is crucial

properly managing temperature, humidity and time are your 3 metrics to truly hit

baking is a science, cooking is an art
Click to expand...

Yeah, I've had various results with moisture...tried spraying (screws up temp control), so now I just use a pan with water in the oven. Not ideal, but it has helped the crust.

Do you guys use convection ovens?
 
LCC3_L.jpg


A proofed bread ball easily fits into it. It's wider than the rim of the bread proof basked.

Oh you need bread proofing baskets too.

brotforms.jpg
 
HappyHighwayman said:
LCC3_L.jpg


A proofed bread ball easily fits into it. It's wider than the rim of the bread proof basked.

Oh you need bread proofing baskets too.

brotforms.jpg
Click to expand...

Hmm. so you put the dutch oven (or cast iron pan or something like that?) into the oven and get it hot, then dump your dough directly onto the cooking surface?
 
1. Place dutch oven / combo cooker in oven, lid on. Incidentally the lid is the pot part, not the pan part.

2. Pre-heat to 500

3. Remove combo, keep lid in oven. Flip bread basket upside down onto hot pan. Score . Place lid on.

4. Insert back in oven 20 minutes. Remove lid. Lower temp to 450. Add back uncovered bread to finish baking, 23-25 min.

5. Let cool at least 1 hour.
 
CoorsLight said:
Do you guys use convection ovens?
Click to expand...

Not at home, it definitely helps with the crust

Jordans 2 pan method works well but I can't justify the expense just for bread :laughing (damn, that lodge is actually really cheap... may need to just buy it - it will clash with all my Le)
 
Last edited:
HappyHighwayman said:
1. Place dutch oven / combo cooker in oven, lid on. Incidentally the lid is the pot part, not the pan part.

2. Pre-heat to 500

3. Remove combo, keep lid in oven. Flip bread basket upside down onto hot pan. Score . Place lid on.

4. Insert back in oven 20 minutes. Remove lid. Lower temp to 450. Add back uncovered bread to finish baking, 23-25 min.

5. Let cool at least 1 hour.
Click to expand...

Just passed that on to my wife the baker.

She makes great bread and we've used Cloches before but we have a Dutch Oven so will try your technique.

Or should we use your technique with the Cloche?

Thanks.

For others here's the type of Cloche I'm talking about.

https://breadtopia.com/store/round-cloche/
 
I put all my ingredients in the machine and push a couple buttons and have bread a few hours later :laughing
 
HappyHighwayman said:
1. Place dutch oven / combo cooker in oven, lid on. Incidentally the lid is the pot part, not the pan part.

2. Pre-heat to 500

3. Remove combo, keep lid in oven. Flip bread basket upside down onto hot pan. Score . Place lid on.

4. Insert back in oven 20 minutes. Remove lid. Lower temp to 450. Add back uncovered bread to finish baking, 23-25 min.

5. Let cool at least 1 hour.
Click to expand...

:thumbup
 
I've been practicing making ciabatta and having limited success. Am interesting in the dryer proofing drawer. :)

Anyone tried steam when making bagettes? (Maybe I missed someone mentioning that.) I understand it will make a crispier crust if you add boiling water to a pan under the bread as it bakes.

:)
 
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