Bread Thread!

[Zambi]

Thanks for the compliment.
Another tool in the arsenal is a cast iron trivet that sits at the bottom of the Dutch oven - no worries of forever chemicals there, and it is an heirloom that could be passed down to future generations.
View attachment 30988

Does the dough not sink through those holes?

 

[Herm brews]

Does the dough not sink through those holes?

That is the downside of the trivet, and why I use parchment paper with the it. The great advantage is it prevents the bottom from burning.

 

[Zambi]

I'll have to look into something like that.
If the bottom doesn't burn as quick then I can maybe get the bread darker on top

 

[Donoroto]

I guess there is no way to delete a post you made by mistake?

Sure there is, just ask and it’ll happen.

 

[Megary]

Bump….

Homemade Hazy & Focaccia. Just yum.

 

[Herm brews]

Sourdough is, like brewing, a journey. The culture that I had both nourished and neglected since 2015 gave up in May. In July, I began the process of nurturing a new starter to life, using locally sourced wheat flour (Bob’s Red Mill), and McKenzie River water that is piped into our home. My first attempt to build a new Eugene starter failed, but my second was a rousing success. With a vibrant starter, this was my first bake, one of my best ever. As usual, it contains 50 grams spent beer grain flour.

 

[Brew Cat]

That's a wheat wheat beer bread I baked yesterday ( wheat flour and wheat beer wort)
I save the leftover unfermented wort from my brewing and use it instead of water. My sourdough yeast was started out in the orchard. Sometimes I'll just top crop an active fermenting beer plus the wort. Truly a beer bread

My friend is a weaver and makes those towels

 

[vinobrew]

Brewing up a 3 gallon experimental beer. As long as I'm in the kitchen, might as well take the time and make some bread. It's getting to be that time of the season...

 

[Sunfire96]

I borrowed Flour Water Salt Yeast from the library and want to attempt their beginner recipe soon. I like the comparison of making dough to fermentation. It's all yeast anyways

 

[Donoroto]

Grain water hops yeast. Liquid bread.

Let us know how it comes out.

 

[Zambi]

I borrowed Flour Water Salt Yeast from the library and want to attempt their beginner recipe soon. I like the comparison of making dough to fermentation. It's all yeast anyways

It's a great book!
It taught me a lot.

Just one thing: he lets you make far too much starter. Too much discard.
So unless you have ideas for discard, then reduce the amount.

 

[Zambi]

Missing @Herm brews bread pictures

 

[Sandy Feet]

I borrowed Flour Water Salt Yeast from the library and want to attempt their beginner recipe soon. I like the comparison of making dough to fermentation. It's all yeast anyways

I have been toying with the idea myself. The decent shit at Publix has become very expensive, and the online delivery places only sell things with craploads of preservatives. If you get something very simple you like, especially if you go toward the Italian style, please post it.

 

[Sunfire96]

I have been toying with the idea myself. The decent shit at Publix has become very expensive, and the online delivery places only sell things with craploads of preservatives. If you get something very simple you like, especially if you go toward the Italian style, please post it.

This guy is more about technique and equipment versus the actual recipe. It's been fascinating so far; I recommend checking it out

 

[Donoroto]

For me, the prep and combined ingredients are easy; the baking conditions are the hard part.

 

[Brew Cat]

This guy is more about technique and equipment versus the actual recipe. It's been fascinating so far; I recommend checking it out

Making bread is like making beer
Specifically sourdough
Like making beer you develop your own technique
I've been baking awhile and just have my own process which is a combination of different things I've picked up
Breadtopia has a good forum and like this forum a great place to bounce ideas around