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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!