Comments on: Do you have any tips for a beginning bread baker? http://flagrantdisregard.com/bread-baking-tips/ Wed, 24 Aug 2011 23:08:51 -0700 hourly 1 http://wordpress.org/?v=3.3.1 By: dix http://flagrantdisregard.com/bread-baking-tips/#comment-301004 dix Fri, 02 May 2008 21:30:01 +0000 http://flagrantdisregard.com/index.php/2008/02/02/bread-baking-tips/#comment-301004 Do you have a recipe to make up the bread flour (not bread) just want to make my own bread flour. Do you have a recipe to make up the bread flour (not bread)
just want to make my own bread flour.

]]> By: “No Knead” bread is a hit! | flagrantdisregard http://flagrantdisregard.com/bread-baking-tips/#comment-273036 “No Knead” bread is a hit! | flagrantdisregard Thu, 14 Feb 2008 20:55:33 +0000 http://flagrantdisregard.com/index.php/2008/02/02/bread-baking-tips/#comment-273036 [...] It’s also the simplest recipe I’ve used both from an ingredients standpoint (flour, water, yeast, salt) and labor (just 5 minutes and you don’t even need your mixer). Thank you, Barb! [...] [...] It’s also the simplest recipe I’ve used both from an ingredients standpoint (flour, water, yeast, salt) and labor (just 5 minutes and you don’t even need your mixer). Thank you, Barb! [...]

]]> By: John http://flagrantdisregard.com/bread-baking-tips/#comment-270211 John Fri, 08 Feb 2008 02:21:35 +0000 http://flagrantdisregard.com/index.php/2008/02/02/bread-baking-tips/#comment-270211 That no-knead bread sure looks good. An appropriate pot is now high on the kitchen kit wishlist. That no-knead bread sure looks good. An appropriate pot is now high on the kitchen kit wishlist.

]]> By: Barb http://flagrantdisregard.com/bread-baking-tips/#comment-269689 Barb Wed, 06 Feb 2008 19:07:38 +0000 http://flagrantdisregard.com/index.php/2008/02/02/bread-baking-tips/#comment-269689 Hiya!! Truly, truly enjoy your blog and am so glad to offer some real help on this one. (You're gonna love me for this!) NO-KNEAD BREAD http://www.youtube.com/watch?v=13Ah9ES2yTU It's a five minute video that will change your life. You will be able to test if a six-year-old can truly make this bread, except for the oven parts. It WILL change your life. Absolutely you must check up on this. Awesome, easy, tasty, beautiful. Now a few links for on-line articles related to the video. http://www.apartment2024.com/2007/01/06/the-famous-no-knead-bread/ http://www.lindystoast.com/2006/11/minimalists_sul.html http://query.nytimes.com/gst/fullpage.html?res=950DE7D6113FF93BA35752C1A9609C8B63 The last link is for the written article in the NYT that accompanied the video, and of course there are other no-knead bread videos on youtube and more online articles. Now the books. Rare, hard to find, but informative: The Best Bread Ever - Charles Van Over 272 pages $38.50 cheapest listed on bookfinder, requires the use of a large (10-12 cup minimum) food processor. Next is Artisan Bread in Five Minutes A Day by Hertzberg and Francois 238 pp $20 at amazon. These are for further research, alternatives. And now a personal tip from me re cornbread. Cornbread is ONLY ever really good if cooked in a cast-iron pan. Like an 8, 9 or 10 inch size pan with one box of Jiffy Cornmeal mix. The tricks: preheat the pan on the stovetop at medium heat, then mix the cornbread mix and let it rest for a minute or two, grease pan with butter or bacon grease which will melt right away, pour the mix into the pan and pop into the oven. The cast iron and butter will do two things to improve your cornbread: it will create a wonderful crunchy crust on the bottom, and the interior will be moist instead of dry and crumbly. One try will convince you. Good eating!!! Hiya!!

Truly, truly enjoy your blog and am so glad to offer some real help on this one. (You’re gonna love me for this!)

NO-KNEAD BREAD

http://www.youtube.com/watch?v=13Ah9ES2yTU

It’s a five minute video that will change your life. You will be able to test if a six-year-old can truly make this bread, except for the oven parts. It WILL change your life.
Absolutely you must check up on this. Awesome, easy, tasty, beautiful. Now a few links for on-line articles related to the video.

http://www.apartment2024.com/2007/01/06/the-famous-no-knead-bread/
http://www.lindystoast.com/2006/11/minimalists_sul.html
http://query.nytimes.com/gst/fullpage.html?res=950DE7D6113FF93BA35752C1A9609C8B63

The last link is for the written article in the NYT that accompanied the video, and of course there are other no-knead bread videos on youtube and more online articles.

Now the books. Rare, hard to find, but informative: The Best Bread Ever – Charles Van Over 272 pages $38.50 cheapest listed on bookfinder, requires the use of a large (10-12 cup minimum) food processor. Next is Artisan Bread in Five Minutes A Day by Hertzberg and Francois 238 pp $20 at amazon. These are for further research, alternatives.

And now a personal tip from me re cornbread. Cornbread is ONLY ever really good if cooked in a cast-iron pan. Like an 8, 9 or 10 inch size pan with one box of Jiffy Cornmeal mix. The tricks: preheat the pan on the stovetop at medium heat, then mix the cornbread mix and let it rest for a minute or two, grease pan with butter or bacon grease which will melt right away, pour the mix into the pan and pop into the oven. The cast iron and butter will do two things to improve your cornbread: it will create a wonderful crunchy crust on the bottom, and the interior will be moist instead of dry and crumbly. One try will convince you.

Good eating!!!

]]> By: s'mee http://flagrantdisregard.com/bread-baking-tips/#comment-269471 s'mee Wed, 06 Feb 2008 06:44:05 +0000 http://flagrantdisregard.com/index.php/2008/02/02/bread-baking-tips/#comment-269471 My sis is a pretty good expert when it comes to stuff like this...she makes her own crackers...yikes! Yup she's a freak, but she's good! This is her blog, give her a question and she'll talk you through it. foodchronicles.blogspot.com She knows exactly which flours are good for this and that and WHY???? yes, why. My sis is a pretty good expert when it comes to stuff like this…she makes her own crackers…yikes! Yup she’s a freak, but she’s good! This is her blog, give her a question and she’ll talk you through it.

foodchronicles.blogspot.com

She knows exactly which flours are good for this and that and WHY???? yes, why.

]]> By: Laura http://flagrantdisregard.com/bread-baking-tips/#comment-268867 Laura Mon, 04 Feb 2008 21:38:51 +0000 http://flagrantdisregard.com/index.php/2008/02/02/bread-baking-tips/#comment-268867 Something else to remember, John - different weather ( not just seasons) will bring different results - damp air & high pressure have big effects on the ability of the bread to rise. In time, it'll be second nature to you & you'll be concocting your own recipes to share ! Something else to remember, John – different weather ( not just seasons) will bring different results – damp air & high pressure have big effects on the ability of the bread to rise. In time, it’ll be second nature to you & you’ll be concocting your own recipes to share !

]]> By: Josh R http://flagrantdisregard.com/bread-baking-tips/#comment-268826 Josh R Mon, 04 Feb 2008 18:35:18 +0000 http://flagrantdisregard.com/index.php/2008/02/02/bread-baking-tips/#comment-268826 Good deal! I made some sourdough bread this weekend and it turned out pretty good: http://www.fingertoe.com/2008/02/bread-bread-and-more-bread.html I am thinking about building a 78 degree proofing box out of some rubbermaid bins and a aquarium submergible heater. Hopefully that will eliminate a lot of the the temperature variations I was thinking I could store water and flour in there as well as the proofing bread. Good deal! I made some sourdough bread this weekend and it turned out pretty good: http://www.fingertoe.com/2008/02/bread-bread-and-more-bread.html

I am thinking about building a 78 degree proofing box out of some rubbermaid bins and a aquarium submergible heater. Hopefully that will eliminate a lot of the the temperature variations I was thinking I could store water and flour in there as well as the proofing bread.

]]> By: John http://flagrantdisregard.com/bread-baking-tips/#comment-268764 John Mon, 04 Feb 2008 14:43:20 +0000 http://flagrantdisregard.com/index.php/2008/02/02/bread-baking-tips/#comment-268764 Thanks for the tips. I made a few changes with my loaves this weekend: I used more sugar, a used bread flour instead of all purpose, and I let the dough rise much longer (2.5 hours then another hour after dividing---it's Winter... maybe in the Summer it won't take so long). The bread flour made a nicer dough and the extra rise time helped too. It worked! I got my first loaves that I'm really pleased with. Now that I've got the basics I feel like I can move on and start experimenting with flavors and ingredients. Thanks for your advice, everybody. Thanks for the tips. I made a few changes with my loaves this weekend: I used more sugar, a used bread flour instead of all purpose, and I let the dough rise much longer (2.5 hours then another hour after dividing—it’s Winter… maybe in the Summer it won’t take so long).

The bread flour made a nicer dough and the extra rise time helped too. It worked! I got my first loaves that I’m really pleased with. Now that I’ve got the basics I feel like I can move on and start experimenting with flavors and ingredients.

Thanks for your advice, everybody.

]]> By: Norby http://flagrantdisregard.com/bread-baking-tips/#comment-268632 Norby Mon, 04 Feb 2008 07:09:00 +0000 http://flagrantdisregard.com/index.php/2008/02/02/bread-baking-tips/#comment-268632 I haven't done it in a while, but yeah, whole wheat will rise much less than white due to the different glutens in it (more? stronger? Don't recall at this point). More kneading helps make the glutens more elastic, and the dough rise more easily. A second rise can help you too. And make sure your yeast is good & fresh and froths vigorously when you're adding the sugar (or whatever you're using to feed it). As others have mentioned, temperature is pretty important for both the yeast as well as the rise. -/\/ I haven’t done it in a while, but yeah, whole wheat will rise much less than white due to the different glutens in it (more? stronger? Don’t recall at this point). More kneading helps make the glutens more elastic, and the dough rise more easily. A second rise can help you too. And make sure your yeast is good & fresh and froths vigorously when you’re adding the sugar (or whatever you’re using to feed it). As others have mentioned, temperature is pretty important for both the yeast as well as the rise.

-/\/

]]> By: Skysinger http://flagrantdisregard.com/bread-baking-tips/#comment-268532 Skysinger Mon, 04 Feb 2008 00:54:28 +0000 http://flagrantdisregard.com/index.php/2008/02/02/bread-baking-tips/#comment-268532 I like to replace the sugar with dry malt extract (available at your local homebrew store) - it adds a nice flavor. Kneading is more of an art than science - not enough and it has no texture - too much and it interferes with your rise. I have also found rustic loaves are easier to get right. Just form the bread into a tight ball after the first rise and let it rise again on a pizza peel(sprinkle the peel with cornmeal first), slide it onto a preheated stone and bake! Good luck and keep trying. I like to replace the sugar with dry malt extract (available at your local homebrew store) – it adds a nice flavor. Kneading is more of an art than science – not enough and it has no texture – too much and it interferes with your rise. I have also found rustic loaves are easier to get right. Just form the bread into a tight ball after the first rise and let it rise again on a pizza peel(sprinkle the peel with cornmeal first), slide it onto a preheated stone and bake!
Good luck and keep trying.

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