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Breadmaking 101

CoorsLight said:
I have made naan, but it's not really right in a conventional oven.

I've attempted injera, and had the benefit of some oversight from my Ethiopian roommate at the time. It was a one-off attempt. Teff is expensive, and logistically it's hard to get a good diameter on the injera without a kitchen set up to bake really wide things. Also, my fermentation was not great, and the bubbles didn't pop right. Injera is a challenge.

Pita is the only "scooping" bread I'll make anymore.
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Thanks for the insight! I don't really see why naan couldn't be made without a tandoori oven, but I guess it adds something that a conventional doesn't. I've always wanted to try making injera because I love the texture but it sounds daunting!
 
Yakoo752 said:
GTFO :x

:laughing

You can control flavor by cutting in different quants of yeast. Fresh, sour, etc.
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Okay...I have some learnin' to do. Let me get some knowledge under me before having you send any starter and many thanks for the offer. :notworthy
 
Abacinator said:
Thanks for the insight! I don't really see why naan couldn't be made without a tandoori oven, but I guess it adds something that a conventional doesn't. I've always wanted to try making injera because I love the texture but it sounds daunting!
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I've done it on a cast iron that was roaring hot

It's easier to buy. Especially if you have a local source, down here Falafel stop has the best Israeli naan
 
Abacinator said:
Thanks for the insight! I don't really see why naan couldn't be made without a tandoori oven, but I guess it adds something that a conventional doesn't. I've always wanted to try making injera because I love the texture but it sounds daunting!
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I’d not characterize that as insight so much as a description of failure. :laughing

I think naan could be made in a wood burning oven without the tandoor. In my oven it was just like dense white bread, but the flavor was good at least.

When I make Ethiopian food at home, I just make pita bread and use it like injera.
 
today's batch
 

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poach said:
Don't haz basket. Imma skurred of sticking. That's why I asked how long it takes for the basket to behave.

*edit*
I should probably add that my frankendough isn't quite as well behaved as our Canadian friend's well mannered progeny.

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I use the basket with a towel liner. Dust it liberally with rice flour. If you have a well formed and tensioned skin on the dough it shouldn't stick.

Do this for the preshaping (after bulk fermentation)
https://www.youtube.com/watch?v=vEG1BjWroT0

Bench rest then final shaping:
https://www.youtube.com/watch?v=2YSzK4_uM6s
 
I’m going to try the no knead bread again today/tomorrow. Going to add a bit more salt and maybe add some wheat flour. See what happens.
 
Me too.


And by that I mean you all make me drool and I am going to get a fresh french loaf from the baker and take her home and melt sticks of butter over her hot body and savor her all night long.






me thinks I've been single too long.
 
SteelerFanatic said:
Me too.

And by that I mean you all make me drool and I am going to get a fresh french loaf from the baker and take her home and melt sticks of butter over her hot body and savor her all night long.

me thinks I've been single too long.
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Hopefully my next attempt is foodpron worthy of satisfying your hungry "eyes." :laughing
 
SteelerFanatic said:
Me too.


And by that I mean you all make me drool and I am going to get a fresh french loaf from the baker and take her home and melt sticks of butter over her hot body and savor her all night long.






me thinks I've been single too long.
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So you have a date with the baker?
 
I’m using the slightly revised no knead recipe using weight measurements, 60/40 bread flour/whole wheat flour and a tad bit more salt and I may have shot myself in the foot this time but I added pepitos and dried cranberries. I’ll bake it tomorrow mid-day. :)
 
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