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Breadmaking 101

Do the same thing but a longer fridge rise to develop more flavor, but otherwise I don't even really measure anymore for non-sourdough.

50-60% hydration, some salt, some yeast, slow rise, bake.
 
Basically, when I do sourdough, for every 1000 grams of flour, I use 750 grams of water for 75% hydration.

So if I'm mixing say, non-sourdough and I use 3 cups of of flour, I'll use at least 1.5 cups water for 50% hydration. The wetter the bread the harder to work with but the better a product to some degree.

(I tend to mix my non-sourdoughs more loosely, not as scientific)
 
SFMCjohn said:
This was the original NYT’s no-knead fast recipe, with a full packet of yeast, and three or four hours of rest, fold once, and rest for thirty minutes while the oven heated ... started at 3pm and had bread for dinner ...
Click to expand...

Lovely! I tried making that a couple of times. For some reason it always stayed pretty dense for me. It's a really wet dough, which usually works out well, but something was off for me.
 
HappyHighwayman said:
Try more yeast
Click to expand...

I'm usually pretty generous with it if it doesn't get a lot of time to rise, so I added another tsp. I don't know if my temp was too cool or what. The yeast worked fine in other loafs and the flour as well. I also didn't do the "fast" version of the recipe. I did the longer one, where you let it sit in the fridge for 24 hours. I rose fine and then fell--that's probably my biggest challenge. I get loaves that fall not infrequently. Since this brags about not needing kneading, it seemed like the glutens weren't there. It was plenty sticky and had that nice stretchy consistency, so I dunno. Thoughts?
 
HappyHighwayman said:
Glad so many of you enjoy the hobby. Until the recent gluten free bullshit craze hit society, bread was like the main food that brought people together for thousands of years. Bread is what brings us together. Breaking bread.

(Yes, I know 6-7% of people have some sort of gluten "sensitivity")
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I hunt and slay free range glutens in my spare time, so I've got that going for me.

DucatiHoney said:
I’ve used fruit (apples, pears or grapes) in a starter. I’ve used beer to do the leavening—two separate kinds of breads. The beer is usually an overnight thing. When I add the fruit to something, it sits for like a week. I don’t add tons—just a little. I assume the yeasties like the sugar?
Click to expand...

Gotcha. I think I'll give it a test spin with some unfed fridge discard. If I can build up enough...been using it for waffles/pancakes.
 
DucatiHoney said:
I’ve used fruit (apples, pears or grapes) in a starter. I’ve used beer to do the leavening—two separate kinds of breads. The beer is usually an overnight thing. When I add the fruit to something, it sits for like a week. I don’t add tons—just a little. I assume the yeasties like the sugar?
Click to expand...

Yes/No/Both
Fruit has fructose which is easily converted by yeast, Yeast is naturally occurring on fruit so unless you pasteurize by boiling you are likely adding in natural yeasts as well

Most beer contains minimal simple sugars post fermentation, all residuals will be complex carbohydrate chains which is too complex for most yeasts to consume. While most beers are pasteurized for those that are not you can use the yeast sediment at the bottom of the bottle! Anchor Steam "flash pasteurizes" but I have been able to create a starter from it's sediment.
 
DucatiHoney said:
I've been making bread for about a decade now. Nothing beats, well, practice. I know that's maddening. It's easy and yet difficult--a lot like riding a motorcycle!
Click to expand...

DucatiHoney said:
Lovely! I tried making that a couple of times. For some reason it always stayed pretty dense for me. It's a really wet dough, which usually works out well, but something was off for me.
Click to expand...

... I found it to be a really easy way to get
into baking bread, if you're someone like
me who always clicked on the "baking bread"
threads but was too intimidated to try it ... :thumbup

... my NYT quick dutch-oven bread
comes out differently every time ...
I just imagine that I'm the cook in a
calistoga wagon or on a cattle drive and
that my cook-fire was fueled with either
wood or cow-chips on a either a
nice day or on a blustery day ... :laughing

... I'm looking for a small cast-iron skillet with
a lid I can take with me on motorcycle camping
trips and try playing with sour-dough starter
bread over the campfire ... :party

... here's a link to someone who
bakes sourdough bread while camping:
https://sites.google.com/site/campingelliott/campin%27sourdoughbread

... and a recipe for sourdough pancakes:
http://www.cowboyshowcase.com/sourdough.html#.WqGfaa6nH3g
 
Last edited:
My wife made her weekly sourdough yesterday; she has it down pretty good after more than a decade.

I think she started her sourdough starter 15 years ago or so.

She usually puts herbs and chopped garlic and whatnot in there.

She uses a KitchenAid mixer for kneading as a cheat while I use a bread machine as a cheat before taking the dough out and letting it rise again.

The cutting board in the background you can barely see was her Czech born grandmother's who had shoulders like a linebacker and didn't need no fancy kneading cheats.
 

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SFMCjohn said:
Served it up with turkey meatball fettuccine with fresh basil ... about 600 calories, including 2 oz of bread ...

This was the original NYT’s no-knead fast recipe, with a full packet of yeast, and three or four hours of rest, fold once, and rest for thirty minutes while the oven heated ... started at 3pm and had bread for dinner ...
Click to expand...

Nice.

Finally some pictures! :thumbup
 
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