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Bread Baking


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Old 07-23-2014, 08:21 PM   #1
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Default Bread Baking

I don't know if there is any interest here in this, but I thought I would post a link to a web-site I created for the sole purpose of spreading some really great information regarding bread baking.

I tried for years to bake bread, and my success rate was VERY low.
I bought a bread machine, and using the boxed mixes for it it worked fine, but if I tried any from-scratch recipe's, I had about a 50/50 chance of getting a good loaf - if you can describe a loaf of bread with a big hole in it a 'success'.

Then one day I read this little book - a very OLD little book - written by Catherine Clark. This gal mortgaged her home and bought a used commercial oven, a used panel-truck for delivery, and started baking bread and delivering it. She grew from that into a multi-million dollar business, back when a million bucks was a LOT of money!
And then she started feeling guilty, because she felt she had caused a lot of people to stop baking bread at home -
So she wrote this book. It is NOT a recipe book - it is a guide to the HOW of bread baking. It is a guide to the WHY of every ingredient and every stage of the process. I call it an Engineers Guide to Bread baking.
I read this book in one morning, and I have not had a single bread failure since!
So I wanted to spread the word.
The copyright on the book is expired.
The company that Catherine started is not going to re-print it.

So, I scanned in the book one page at a time, even the covers and all the illustrations. I ran the text through OCR software and converted it from image files so the text pages would download faster. I put the whole thing on a website I created just for this purpose.

After publishing it, a friend was kind enough to convert it to a PDF file as well, which can be downloaded and printed in case someone wants to do that rather than read it on line.

Check this out, guys -

www.breadbaking.homestead.com
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Old 07-23-2014, 09:20 PM   #2
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I must admit its something ive always wanted to learn. Watched my Nana make bread , rolls , cinnamon rolls , of course the hot water biscuit, banana bread ,pumpkin bread. I remember as a kid she would cover the windows up in her car and rise it there. socal . I have a machine never tried to use it.
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Old 07-23-2014, 09:32 PM   #3
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There is nothing better than making your own bread. I've been a bread baker for many years. I don't make anything fancy, just everyday bread for sandwiches and such. Most of my bread is sourdough with a starter that is almost 8 years old. Here's a pic of some of my "San Francisco Sourdough bread".
File Type: jpg image.jpg (29.7 KB, 47 views)
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Old 07-23-2014, 10:02 PM   #4
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NICE! Thanks for taking the time.

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Old 07-24-2014, 04:45 AM   #5
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I Just Made Some Banana Bread The Other Day !..................
File Type: jpg banana-bread.jpg (31.5 KB, 35 views)
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Old 07-24-2014, 05:22 AM   #6
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Baking Sour Dough from your own starter not one you bought is a thrill. Problem is if it works you will gain 20 pounds and need a new belt.
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Old 07-24-2014, 03:02 PM   #7
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Quote:
Originally Posted by CaptMidnight View Post
Baking Sour Dough from your own starter not one you bought is a thrill. Problem is if it works you will gain 20 pounds and need a new belt.
When I make Sour Dough Bread I go out on the hill to the Mennonites & get a starter every so often, I do a lot of business with them so David has the ladies just give me a starter................
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Old 07-24-2014, 04:01 PM   #8
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For some very good breads, substitute 100 percent stone ground whole wheat flour for white, and buttermilk for sweet milk.

For sweet breads, instead of sugar or brown sugar, substitute honey, cane syrup or blackstrap molasses.

For quick breads, especially pancakes and biscuits, I like to use buttermilk, whole wheat flour, and throw a cup of blueberries of blackberries into the dough.

Another interesting twist, from the revolutionary wear period is "Johnny cakes." Basically pancakes but made with corn meal instead of flour. Eat with butter and honey or maple syrup.
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Old 07-24-2014, 11:01 PM   #9
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My wife just baked this today. itís french bread, but instead of making a baguette, she bakes it in the dish (and another larger one) in the picture. That puts a nice crust all the way around and shapes it for sandwiches.
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Old 07-25-2014, 12:57 AM   #10
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I started baking my own yeast breads over thirty years ago an learned a lot of interesting recipes. One of the best books I found was Bread Alone by Daniel Leader & Judith Blahnik. If you follow their basic instruction for creating the chef and levain, which is a three to four day process, you will produce professional quality results. Note, there is only a few minutes required each day once you get the basic mix going the first day. I used the dough created by following their instruction for many different recipies including pizza and pita breads. The problem I have is I'm now gluten intolerant so I can't enjoy all those recipes anymore.
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Last edited by SB777; 07-25-2014 at 12:59 AM.
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