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| I'm going to bake my first loaf of bread | |
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| Tweet Topic Started: Feb 15 2012, 01:13 PM (295 Views) | |
| kenny | Feb 15 2012, 01:13 PM Post #1 |
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HOLY CARP!!!
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I just spent a week with a friend and she showed me some basics of making bread. Looks like fun, not too difficult and it makes the house smell WONDERFUL. For the price of 5 of those tiny 2 1/4 teaspoon packages of active yeast I got two pounds in bulk, which I'll split up in a few vacuum bags and refrigerate. I have some 100% whole wheat flour so I'll look for some recipes that requires no white "bread" flour. I'll just hand-knead the dough since I don't have a machine. Who here makes bread? |
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| Mark | Feb 15 2012, 01:20 PM Post #2 |
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HOLY CARP!!!
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If you use 100% whole wheat flour be prepared for a very dense, brick-like loaf. The secret is in the density and water content of the dough. Too dry and you get a brick. Too wet and you get well, you really can't work the dough very well if it is too wet. |
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___.___ (_]===* o 0 When I see an adult on a bicycle, I do not despair for the future of the human race. H.G. Wells | |
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| Mark | Feb 15 2012, 01:21 PM Post #3 |
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HOLY CARP!!!
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I would start with a 100% unbleached all purpose flour then start adding 100% whole wheat flout to the mix 1/2 - 1 cup at a time. Experiment with different ratios. Have fun! |
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___.___ (_]===* o 0 When I see an adult on a bicycle, I do not despair for the future of the human race. H.G. Wells | |
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| kenny | Feb 15 2012, 01:31 PM Post #4 |
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HOLY CARP!!!
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Thanks Mark. Dang, I've bought breads labeled 100% stone ground whole wheat which were very light and airy. Hmm. I was hoping to keep it more healthy by avoiding adding any white flour, but I'll have to do some googling around. |
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| ivorythumper | Feb 15 2012, 01:36 PM Post #5 |
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I am so adjective that I verb nouns!
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How long does active yeast live when refrigerated? I dunno, just asking.... |
| The dogma lives loudly within me. | |
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| kenny | Feb 15 2012, 01:41 PM Post #6 |
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HOLY CARP!!!
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According to the package, 24 months from when it was manufactured if kept in a cool dry place. I just got one of those vacuum suckie bag machine thingies so this will be a good experiment. My friend is still using her 3 or 4-year old yeast, but she first proofs it before using it. It still forms the CO2 bubbles so it's still good. |
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| brenda | Feb 15 2012, 01:51 PM Post #7 |
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You can freeze yeast, too. Many bakers store theirs in the freezer. That's what I do. Kenny, King Arthur Flour can be your friend for free recipes. You'll find several to choose from there. www.kingarthurflour.com |
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“Weeds are flowers, too, once you get to know them.” ~A.A. Milne | |
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| kenny | Feb 15 2012, 01:51 PM Post #8 |
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HOLY CARP!!!
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Thanx Brenda. |
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| ivorythumper | Feb 15 2012, 01:52 PM Post #9 |
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I am so adjective that I verb nouns!
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Enjoy! Have you had the pretzel bread at La Brea Bakery? That's worth trying to imitate. |
| The dogma lives loudly within me. | |
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| brenda | Feb 15 2012, 01:53 PM Post #10 |
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This is exciting, kenny!! ![]() Next thing you know, you'll be shopping for a big Hobart. |
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“Weeds are flowers, too, once you get to know them.” ~A.A. Milne | |
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| brenda | Feb 15 2012, 01:55 PM Post #11 |
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![]() http://www.amazon.com/Nancy-Silvertons-Breads-Brea-Bakery/dp/0679409076/ref=sr_1_1?ie=UTF8&qid=1329342866&sr=8-1 |
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“Weeds are flowers, too, once you get to know them.” ~A.A. Milne | |
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| kenny | Feb 15 2012, 01:57 PM Post #12 |
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HOLY CARP!!!
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No but thanks. I'll check it out. |
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| kenny | Feb 15 2012, 01:58 PM Post #13 |
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HOLY CARP!!!
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When I watched my friend there was something primitive and romantic about kneading by hand. Of course we homos don't have a zillion mouths to bake for. Still, I'd love to get a table top Hobart just cause it's cool - but we have such a tiny kitchen. |
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| brenda | Feb 15 2012, 01:59 PM Post #14 |
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kenny, does your library have an on-line catalog system? See what bread books they have. You can look at a bunch without having to buy all of them. When I see a book I like, I try to get it from the library to use it for a couple weeks or more before I decide whether to get my own copy. |
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“Weeds are flowers, too, once you get to know them.” ~A.A. Milne | |
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| brenda | Feb 15 2012, 02:02 PM Post #15 |
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Hobart makes a small version called the N50 that is a countertop version. It has the power to do bread and won't burn out like the less powerful mixers. I almost ruined my KitchenAid mixer before I got the Hobart. Plus it has the bowl locks to make the bowl stay on the mixer. My KitchenAid mixer bowl would pop off the mixer and clank around.
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“Weeds are flowers, too, once you get to know them.” ~A.A. Milne | |
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| brenda | Feb 15 2012, 02:04 PM Post #16 |
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Hint to IT that you and MS might like this one. I promise not to say a word to her about it. It'll be our secret until you get it for her. |
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“Weeds are flowers, too, once you get to know them.” ~A.A. Milne | |
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| kenny | Feb 15 2012, 04:51 PM Post #17 |
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HOLY CARP!!!
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If a bread recipe calls for "shortening" can I use real butter? |
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| KlavierBauer | Feb 15 2012, 05:10 PM Post #18 |
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HOLY CARP!!!
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Kenny, I know that baking bread here at altitude means completely different rules, time to rise, etc. Does being close to the ocean mean anything different, or can you just bake it "normally"? |
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"I realize you want him to touch you all over and give you babies, but his handling of the PR side really did screw the pooch." - Ivory Thumper "He said sleepily: "Don't worry mom, my dick is like hot logs in the morning." - Apple | |
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| apple | Feb 15 2012, 05:26 PM Post #19 |
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one of the angels
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freeze the yeast. any recipe can be created.... milk, spices, butter, different flours and add ins.. it's all good. soon you won't need a recipe and will be able to bake by feel. there are sticky doughs and hard, shiny ones.. they are all good.. and of course sour dough starters. you'll have fun Kenny. if you make bread, it will rise. and can be baked. my most recent experiment is a very sticky pizza dough.. you wet your hands to press it into the pan.. tastes fantastic.!!! Edited by apple, Feb 15 2012, 05:27 PM.
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| it behooves me to behold | |
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| sue | Feb 15 2012, 08:51 PM Post #20 |
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HOLY CARP!!!
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1.Bypass any recipes that call for shortening; you don't need to use that crap, and I wouldn't trust a recipe that calls for it. I wouldn't use anything other than butter or olive oil in my bread. 2.Stone ground whole wheat flour is the real deal; 'regular'whole wheat flour is white flour with bits of bran and germ added back to make it look good. Spend the extra bucks for the real thing. Totally different animal. 3.Kneading bread by hand is a good workout. Go for it. See no.4 4.Homemade bread is dangerous. Be prepared to gain weight. |
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| Aqua Letifer | Feb 15 2012, 09:15 PM Post #21 |
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ZOOOOOM!
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5. sue knows kind of a lot about breadstuffs. |
| I cite irreconcilable differences. | |
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| sue | Feb 16 2012, 10:12 AM Post #22 |
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HOLY CARP!!!
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she only knows a few basic things, and she doesn't make it very often. see no. 4 brenda is the expert around here. |
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| brenda | Feb 16 2012, 10:30 AM Post #23 |
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brenda is still learning and reads all she can from others. |
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“Weeds are flowers, too, once you get to know them.” ~A.A. Milne | |
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| Mikhailoh | Feb 16 2012, 11:47 AM Post #24 |
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If you want trouble, find yourself a redhead
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Getting the itch to bake bread again. Time to haul ou the stuff. |
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Once in his life, every man is entitled to fall madly in love with a gorgeous redhead - Lucille Ball | |
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| brenda | Feb 16 2012, 12:36 PM Post #25 |
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Silly, those things should never be put away! Yes, haul them out again! |
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“Weeds are flowers, too, once you get to know them.” ~A.A. Milne | |
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