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Other than Brewing => All Things Food => Topic started by: narcout on November 01, 2019, 11:51:28 pm

Title: Bread
Post by: narcout on November 01, 2019, 11:51:28 pm
I don't have any experience with bread.  This was my second attempt with a very basic recipe (water, yeast, sugar, salt, and flour) in a dutch oven.  It's actually pretty damn good.  I'm going to try to bake some more on Sunday.

(https://i.imgur.com/PA4MUDm.jpg)
Title: Re: Bread
Post by: Richard on November 02, 2019, 04:51:50 am
Once you get the hang of it, try using a cup of spent grain in place of a cup of whole wheat flour (and reduce the water a bit) and get some interesting taste and texture at no extra cost. I always take a few cups of my spent grain and put it in the freezer for use in making bread.
Title: Re: Bread
Post by: Visor on November 02, 2019, 09:32:55 pm
Nice 2nd go at breadmaking, a warm hunk of that dunked in N/A coffee stout would probably be pretty damn tasty. A word of warning though, making bread can be about as addictive as brewing, which isn't surprising as the both entail a buttload of carbs, an infinite variety of possible permutations and ingredients, and a lot of yeast wrangling. Hmmm, ya got me thinking, it's been over a year since I've made bread, and the game does start kinda late tomorrow...
Title: Re: Bread
Post by: pete b on March 23, 2020, 12:31:52 am
Been on a bread making hiatus due to a temporary low carb diet. Made a miche today: 100% whole wheat and sourdough. Fed barm night before last, built to a firm starter yesterday, made dough and baked today. One huge loaf. Tasty.(https://uploads.tapatalk-cdn.com/20200323/8dddb8f97ca7283fb71d3264a1ee297d.jpg)

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Title: Re: Bread
Post by: BrewBama on April 01, 2020, 07:08:02 pm
Today’s loaves and rolls

(https://uploads.tapatalk-cdn.com/20200401/93751eb10c94c258ae5525d312b522d7.jpg)


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Title: Re: Bread
Post by: HopDen on April 01, 2020, 07:35:04 pm
I got my first taste of making dough back in 1987 when a friend opened a pizzeria. Being the obsessive person I am, jumped in with both feet, and to this day I love making different types of dough. As you may know, bread and beer making is very similar in concept and identical as an art form!!  At one point I came across a book by Nancy Silverton of La Brea Bakery. Purchased her book and it honestly helped me become a better maker of dough. If you are interested in her book, here is the ISBN# 679-40907-6

Cheers!
Title: Re: Bread
Post by: Robert on April 01, 2020, 08:42:49 pm
Today’s loaves and rolls

(https://uploads.tapatalk-cdn.com/20200401/93751eb10c94c258ae5525d312b522d7.jpg)


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👍
Title: Re: Bread
Post by: Joe Sr. on April 17, 2020, 12:56:46 pm
Started baking bread in the last few weeks as one of the many things to pass time with the kids while we are cooped up.  We're having fun with it, but I'm running low on bread yeast and don't want to hit the store (plus it's snowing out today).

Anyone have experience using yeast slurry for baking?  I've got two batches to keg this weekend, so I'll have fresh slurries of West Yorkshire and Ardennes.  Just no idea how to use it in bread or how much to use...
Title: Re: Bread
Post by: denny on April 17, 2020, 01:52:32 pm
Started baking bread in the last few weeks as one of the many things to pass time with the kids while we are cooped up.  We're having fun with it, but I'm running low on bread yeast and don't want to hit the store (plus it's snowing out today).

Anyone have experience using yeast slurry for baking?  I've got two batches to keg this weekend, so I'll have fresh slurries of West Yorkshire and Ardennes.  Just no idea how to use it in bread or how much to use...

It will work, but not as well.  Bread yeast is bred for CO2, beer yeast for alcohol.
Title: Re: Bread
Post by: Joe Sr. on April 17, 2020, 02:14:11 pm
Thanks.  Any recommendations on amounts?  I would be planning to use slurry, which is not quite the same as just tossing in a packet of dry yeast.

Good to hear from you, Denny.  Hope you're staying safe and healthy.
Title: Re: Bread
Post by: denny on April 17, 2020, 02:55:32 pm
Thanks.  Any recommendations on amounts?  I would be planning to use slurry, which is not quite the same as just tossing in a packet of dry yeast.

Good to hear from you, Denny.  Hope you're staying safe and healthy.

You, too, Joe!  No recommendations I'm afraid, but I know there are a lot of brewers who've tried it recently so maybe can give you an idea.
Title: Re: Bread
Post by: BrewBama on April 26, 2020, 11:32:19 pm
Started baking bread in the last few weeks as one of the many things to pass time with the kids while we are cooped up.  We're having fun with it, but I'm running low on bread yeast and don't want to hit the store (plus it's snowing out today).

Anyone have experience using yeast slurry for baking?  I've got two batches to keg this weekend, so I'll have fresh slurries of West Yorkshire and Ardennes.  Just no idea how to use it in bread or how much to use...
I recently bought some yeast online and in the package the vendor sent a recipe card for milk bread with Lalvin 71B wine yeast as an ingredient. They sent me two packages @5 grams each to use in the recipe.

I look forward to baking their recipe with their yeast.


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Title: Bread
Post by: tommymorris on April 27, 2020, 01:22:13 am
Thanks.  Any recommendations on amounts?  I would be planning to use slurry, which is not quite the same as just tossing in a packet of dry yeast.

Good to hear from you, Denny.  Hope you're staying safe and healthy.
The homebrew yeast calculators estimate the number of cells for dry yeast and slurry. You could start there. For a given amount of bread yeast estimate how many cells: it’s dry yeast and probably has the same cell density as dry beer yeast. Then use the equivalent amount of slurry: the volume that has the same number cells.

I am not a bread maker. Based on Denny’s comment that bread yeast is bread for co2 and beer year for alcohol you might want to use extra slurry. Maybe enough for 50% extra cells. But I am not sure about that.

Edit: I just saw this was a week ago.  Too late.
Title: Re: Bread
Post by: Joe Sr. on April 27, 2020, 02:54:02 pm
No worries.  Thanks for the response nonetheless.

I bought some bread yeast so no experiments with slurry.  Probably going to make some dough later today.
Title: Re: Bread
Post by: denny on April 27, 2020, 03:04:34 pm
No worries.  Thanks for the response nonetheless.

I bought some bread yeast so no experiments with slurry.  Probably going to make some dough later today.

I bought 2 lb. of Saf Instant bread yeast on Amazon
Title: Re: Bread
Post by: EHall on April 27, 2020, 05:08:17 pm
I don't think I ever read a story about using beer yeast in bread making that turned out well...
Title: Re: Bread
Post by: Visor on April 27, 2020, 10:34:54 pm
   I've done it several times with acceptable to good results. From looking at the notes from the times I actually recorded what I was doing I used 1/2C to 1C slurry in lieu of part of the volume of liquid for a 2 loaf batch. I've also used VERY [as in 30 years] old dried brewing yeast before with no problems.
Title: Re: Bread
Post by: tommymorris on April 27, 2020, 11:14:53 pm
Getting in on the action. A small loaf of white bread made by a novice. It was good.

(https://uploads.tapatalk-cdn.com/20200427/269329d5190154a55518baa9c80c1234.jpg)
Title: Re: Bread
Post by: Die Beerery on April 28, 2020, 12:44:28 am
I make the families weekly sandwich bread 


(https://uploads.tapatalk-cdn.com/20200428/13e0804f8c0fa8dc1bca9fe0822c3c2b.jpg)
(https://uploads.tapatalk-cdn.com/20200428/4cd906cac7280ae97746aeba07e86a91.jpg)


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Title: Re: Bread
Post by: Visor on April 28, 2020, 03:47:33 pm
Getting in on the action. A small loaf of white bread made by a novice. It was good.

(https://uploads.tapatalk-cdn.com/20200427/269329d5190154a55518baa9c80c1234.jpg)

   Is there such a thing as bad homemade bread, at least when it's fresh out of the oven? :)
Title: Re: Bread
Post by: tommymorris on April 28, 2020, 04:49:22 pm
Getting in on the action. A small loaf of white bread made by a novice. It was good.

(https://uploads.tapatalk-cdn.com/20200427/269329d5190154a55518baa9c80c1234.jpg)

   Is there such a thing as bad homemade bread, at least when it's fresh out of the oven? :)
Delicious. I’ve got a lot to learn but even my ill shaped loaf was good.
Title: Re: Bread
Post by: Fire Rooster on April 28, 2020, 05:19:11 pm
I bake bread also, there I said it.
It's baked, cooled, sliced, then frozen.
Retains freshness since its non-preservative bread.
A bread slicing guide is used with an electric knife.
Pop in toaster once it's bread, twice it's toast, had some this morning.
Never ventured into making my own bakers yeast.
It's what they did years ago, lots of info online, found these quickly.

https://www.youtube.com/watch?v=0wTt8VGyBdk

Odd, I was part way through this one until I realized the sound was off.
https://www.youtube.com/watch?v=GHIOmtuB2oc

https://www.youtube.com/watch?v=_7dGU4TkjEU
Title: Re: Bread
Post by: Joe Sr. on April 29, 2020, 01:06:10 am
Here’s from a couple days ago. Today was pie crust day for an apple pie.

(https://uploads.tapatalk-cdn.com/20200429/fb2e08194c2a29f03c7c3e408d5146f8.jpg)(https://uploads.tapatalk-cdn.com/20200429/6f21d40cf7e77b41d6fbac34f65bf1f5.jpg)
Title: Re: Bread
Post by: Visor on April 30, 2020, 04:05:51 pm
  If Y'all keep teasing me with pics of all those luscious looking non-beer carbs I may have to get off my duff and build me some bread too. I really do need to make some Godzilla burger buns cuz grilling season is upon us.
Title: Re: Bread
Post by: narcout on May 04, 2020, 03:07:24 pm
I think my bread is improving (I put some raisins in this one).  Next, I plan to try some pre-ferments.

(https://i.imgur.com/GSXpG2Q.jpg)

(https://i.imgur.com/Et5v30K.jpg)
Title: Re: Bread
Post by: denny on May 04, 2020, 03:40:10 pm
I have a focaccia thats been rising in the fridge for the last 3 days.  Today it gets baked with sun dried tomatoes and parm added to it
Title: Re: Bread
Post by: HopDen on May 04, 2020, 07:36:38 pm
I have a focaccia thats been rising in the fridge for the last 3 days.  Today it gets baked with sun dried tomatoes and parm added to it

Yes!! I do an extended ferment on some of my pizza doughs. Adds a great depth of flavor as one part of the sum total.
Title: Re: Bread
Post by: Slowbrew on May 04, 2020, 08:14:18 pm
I have a focaccia thats been rising in the fridge for the last 3 days.  Today it gets baked with sun dried tomatoes and parm added to it

Yes!! I do an extended ferment on some of my pizza doughs. Adds a great depth of flavor as one part of the sum total.

I really like to give pizza dough at least 24 hours in the fridge.  48 is better.  It adds flavor but also gives the dough a different texture than just doing a single rise and rolling it out.  No wi want to make bread.  ::)

Paul
Title: Re: Bread
Post by: HopDen on May 04, 2020, 08:20:26 pm
I have a focaccia thats been rising in the fridge for the last 3 days.  Today it gets baked with sun dried tomatoes and parm added to it

Yes!! I do an extended ferment on some of my pizza doughs. Adds a great depth of flavor as one part of the sum total.

I really like to give pizza dough at least 24 hours in the fridge.  48 is better.  It adds flavor but also gives the dough a different texture than just doing a single rise and rolling it out.  No wi want to make bread.  ::)

Paul

When I make a Detroit or Granny style pizza, I use a 75% hydration and that will also give you a great texture!
Title: Re: Bread
Post by: narcout on May 10, 2020, 05:34:30 pm
I tried the pre-ferment this weekend.  It noticeably changes the character of the bread.

(https://i.imgur.com/k0WLBXj.jpg)
Title: Re: Bread
Post by: pete b on May 10, 2020, 06:25:27 pm
Nice crumb and crust.
I just did a pate fermente style pre-ferment on these baguettes and pain de campagne. It was easy to double the pre ferment then do two different recipes.  (https://uploads.tapatalk-cdn.com/20200510/2d3ed6ea15c08dad13fa0c77ef14bced.jpg)

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Title: Re: Bread
Post by: denny on May 10, 2020, 07:36:48 pm
I tried the pre-ferment this weekend.  It noticeably changes the character of the bread.

(https://i.imgur.com/k0WLBXj.jpg)

Yeah, since I started doing it I hardly ever do anything else.
Title: Re: Bread
Post by: KellerBrauer on May 10, 2020, 08:30:03 pm
Just pulled these out of my oven. Combined with the Honey Cinnamon butter - amazing!  It’s actually a copycat recipe from Texas Roadhouse.

(https://uploads.tapatalk-cdn.com/20200510/cba44518b6a015a2d0ea31857b0e09fa.jpg)

(https://uploads.tapatalk-cdn.com/20200510/e91ca92a1e4aaf8be8004cfbe6cf4139.jpg)


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Title: Re: Bread
Post by: tommymorris on May 10, 2020, 09:57:34 pm
Just pulled these out of my oven. Combined with the Honey Cinnamon butter - amazing!  It’s actually a copycat recipe from Texas Roadhouse.

(https://uploads.tapatalk-cdn.com/20200510/cba44518b6a015a2d0ea31857b0e09fa.jpg)

(https://uploads.tapatalk-cdn.com/20200510/e91ca92a1e4aaf8be8004cfbe6cf4139.jpg)


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Now we’re talkin! Those look great.
Title: Re: Bread
Post by: BrewBama on May 10, 2020, 10:55:47 pm
Just pulled these out of my oven. Combined with the Honey Cinnamon butter - amazing!  It’s actually a copycat recipe from Texas Roadhouse.

(https://uploads.tapatalk-cdn.com/20200510/cba44518b6a015a2d0ea31857b0e09fa.jpg)

(https://uploads.tapatalk-cdn.com/20200510/e91ca92a1e4aaf8be8004cfbe6cf4139.jpg)


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Now we’re talkin! Those look great.
I am looking up a copy cat recipe for that!


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Title: Bread
Post by: KellerBrauer on May 10, 2020, 11:36:37 pm
There are many recipes out there to choose from.  Let me know if you need me to send you the recipe I used.


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Title: Bread
Post by: BrewBama on May 10, 2020, 11:55:52 pm
There are many recipes out there to choose from.  Let me know if you need me to send you the recipe I used.


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Sure. I’ll take it. Thx!


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Title: Re: Bread
Post by: KellerBrauer on May 11, 2020, 01:26:17 pm
There are many recipes out there to choose from.  Let me know if you need me to send you the recipe I used.


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Sure. I’ll take it. Thx!


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Below is the recipe I used for the rolls.  The rolls turned out very good and the aroma in the kitchen while baking was incredible!  These rolls were best when warm.  As they cooled, they became more dense.  I think I’ll use only 3-1/2 cups of flour next time to make them a little lighter.

https://cafedelites.com/easy-soft-dinner-rolls/

Below is the recipe I used for the Honey Cinnamon butter.  It turned out very good and worked very well with the warm rolls.  However, next time I make it I’ll try whipping it a bit more to try and aerate the mix.  But very tasty indeed.

https://thecozycook.com/copycat-texas-roadhouse-butter/#wprm-recipe-container-23182

Enjoy!
Title: Re: Bread
Post by: BrewBama on May 11, 2020, 04:57:40 pm
Thx again!


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Title: Re: Bread
Post by: Fire Rooster on May 28, 2020, 10:44:21 am
I have a focaccia thats been rising in the fridge for the last 3 days.  Today it gets baked with sun dried tomatoes and parm added to it

Been meaning to post this recipe.
No fussing with yeast, it can be made quickly if a meal would be enhanced with it.
I always weigh the flour, not measure it.  I've made it without parmigiana cheese
if none is on hand, and it's still fine.  Fresh chopped garlic/ garlic powder is used instead of garlic salt.

https://www.allrecipes.com/recipe/125583/exquisite-yeastless-focaccia/

https://www.kingarthurflour.com/learn/ingredient-weight-chart

https://www.bobsredmill.com/blog/featured-articles/bobs-red-mill-flour-weight-chart/

Title: Re: Bread
Post by: Cliffs on August 31, 2020, 07:48:48 pm
(https://uploads.tapatalk-cdn.com/20200831/923c738a04a8a09975d955a070adcc67.jpg)
Flour, water , salt , yeast book, overnight white bread recipe


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Title: Re: Bread
Post by: Cliffs on August 31, 2020, 07:49:17 pm
(https://uploads.tapatalk-cdn.com/20200831/fa0f8f16a7c57f44be6bbc31fab63910.jpg)
Same as above, different scoring


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Title: Re: Bread
Post by: pete b on August 31, 2020, 11:49:52 pm
Looks great!
Title: Re: Bread
Post by: Cliffs on November 03, 2020, 07:59:29 pm
(https://uploads.tapatalk-cdn.com/20201103/449a0e57e5a1c3f5fcda99aa7fdce8c1.jpg)
Couple of fresh loaves, 78% hydration, 12 hour rise


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Title: Re: Bread
Post by: pete b on November 04, 2020, 11:11:32 pm
(https://uploads.tapatalk-cdn.com/20201103/449a0e57e5a1c3f5fcda99aa7fdce8c1.jpg)
Couple of fresh loaves, 78% hydration, 12 hour rise


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Your turning out some nice looking loaves. So glad my low carb diet is only a month!
Title: Re: Bread
Post by: HopDen on November 11, 2020, 07:26:01 pm
I tried the pre-ferment this weekend.  It noticeably changes the character of the bread.

(https://i.imgur.com/k0WLBXj.jpg)

Yeah, since I started doing it I hardly ever do anything else.


i don't want to sound stoopid here but, what is pre-ferment? I have been making dough for over 30 years and I've never heard that word used.
Title: Re: Bread
Post by: pete b on November 11, 2020, 07:49:36 pm
I tried the pre-ferment this weekend.  It noticeably changes the character of the bread.

(https://i.imgur.com/k0WLBXj.jpg)

Yeah, since I started doing it I hardly ever do anything else.



i don't want to sound stoopid here but, what is pre-ferment? I have been making dough for over 30 years and I've never heard that word used.
It means either making the entire dough or a portion of it a day ahead (or more) and retarding the fermentation by refrigerating, generally overnight. This method tends to lead to more of a fermentation character, even if sourdough isn't used. I think it gives a chance for lacto and other bacteria to reproduce. Even though you are not familiar with this term you may be familiar with a poolish (or sponge, a wet pre-ferment) or pate fermente, which is a pre ferment which is pretty much a finished dough, but it is brought up to room temperature and kneaded into a complete dough. In either case commercial yeast is added to both the pre ferment and the final dough.
Title: Re: Bread
Post by: HopDen on November 11, 2020, 09:41:10 pm
I tried the pre-ferment this weekend.  It noticeably changes the character of the bread.

(https://i.imgur.com/k0WLBXj.jpg)

Yeah, since I started doing it I hardly ever do anything else.



i don't want to sound stoopid here but, what is pre-ferment? I have been making dough for over 30 years and I've never heard that word used.
It means either making the entire dough or a portion of it a day ahead (or more) and retarding the fermentation by refrigerating, generally overnight. This method tends to lead to more of a fermentation character, even if sourdough isn't used. I think it gives a chance for lacto and other bacteria to reproduce. Even though you are not familiar with this term you may be familiar with a poolish (or sponge, a wet pre-ferment) or pate fermente, which is a pre ferment which is pretty much a finished dough, but it is brought up to room temperature and kneaded into a complete dough. In either case commercial yeast is added to both the pre ferment and the final dough.

Ok, thanks. Basically a procedural action.
When not rushed for a dough, I will do, for the most part the same thing. I make dough, let it start to ferment (commercial dry yeast) at room temp for a few hours then place in the refrigerator for 3-4 days. Although I have played with the wet ferment for 1-2 days I usually complete the dough then cold ferment.

I really dig fermentation!!
Title: Re: Bread
Post by: Saccharomyces on December 31, 2020, 03:37:12 pm
The process is also known as "bulk fermentation."  Bulk fermentation helps to prevent over and underproofing.  However, retarding the fermentation is critical to obtaining good flavor and good oven spring with sourdough.  I usually bulk ferment sourdough for 3 hours at room temperature before placing it in the refrigerator where is stays for 24 hours for pizza dough and 48 hours for bread boules.  Obtaining good oven spring with sourdough is almost an art form.  Here is one of my early successes:

(https://i.imgur.com/r5lPkAP.jpg)
Title: Re: Bread
Post by: Saccharomyces on December 31, 2020, 03:44:54 pm
By the way, retarded bulk fermentation is critical with sourdough because the yeast species are in a symbiotic relationship with the bacteria species. Bacteria reduce starches to sugars for the yeast to consume, as basic sourdough consists of bread flour, water, salt, and sourdough starter.
Title: Re: Bread
Post by: EnkAMania on January 01, 2021, 11:27:11 pm
Doing my first attempt at making fancy pizza dough.  Day 1 made biga, day 2 make dough.  Tomorrow I make the pizza with homemade sauce and mozzarella.


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Title: Re: Bread
Post by: Saccharomyces on January 16, 2021, 10:00:46 pm
I make sourdough pizza dough almost every week.  Pizza dough is much easier to make than a sourdough boule.
Title: Re: Bread
Post by: narcout on January 24, 2021, 10:29:01 pm
i don't want to sound stoopid here but, what is pre-ferment? I have been making dough for over 30 years and I've never heard that word used.

In this case, I was referring to a poolish where you take 1/2 of the total flour for the recipe, mix it with an equal weight of water, add a very small dose of yeast, and let it sit for about 12 hours before mixing it into the remainder of the ingredients.

Flour, water , salt , yeast book, overnight white bread recipe

That is the book I have as well; I think it's fantastic.

This was my latest:

(https://i.imgur.com/PG0q2d1.jpg)
Title: Re: Bread
Post by: HopDen on January 24, 2021, 11:09:11 pm
i don't want to sound stoopid here but, what is pre-ferment? I have been making dough for over 30 years and I've never heard that word used.

In this case, I was referring to a poolish where you take 1/2 of the total flour for the recipe, mix it with an equal weight of water, add a very small dose of yeast, and let it sit for about 12 hours before mixing it into the remainder of the ingredients.

Flour, water , salt , yeast book, overnight white bread recipe

That is the book I have as well; I think it's fantastic.

This was my latest:

(https://i.imgur.com/PG0q2d1.jpg)


So after reading up on a pre-ferment, I started making a poolish but letting mine work for 18 hours in my wine cooler set at 55* before completing recipe. After completing dough recipe I will let that ferment for an additional 3 days while incorporating a stretch and fold technique. This has improved my pizza dough and I like the results.

That bread looks delicious too!!
Title: Re: Bread
Post by: pete b on March 14, 2021, 09:27:09 pm
Pain de campagne.(https://uploads.tapatalk-cdn.com/20210314/3f7f7f6c979dc5d5a3e6c826a14ed9d0.jpg)

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