Bread Baking

Discussion in 'The Club House' started by AmPaTerry, Jul 23, 2014.

  1. AmPaTerry

    AmPaTerry Forum Chaplain Lifetime Supporter

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    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
     
  2. racer_x

    racer_x New Member

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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.
     

  3. gr8oldguy

    gr8oldguy New Member

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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".
     

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  4. partdeux

    partdeux Well-Known Member

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    NICE! Thanks for taking the time.
     
    Last edited: Jul 23, 2014
  5. 303tom

    303tom Well-Known Member

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    I Just Made Some Banana Bread The Other Day !..................
     

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  6. CaptMidnight

    CaptMidnight New Member Supporter

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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.:)
     
  7. 303tom

    303tom Well-Known Member

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    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................
     
  8. locutus

    locutus Well-Known Member Supporter

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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.:)
     
  9. ellis36

    ellis36 Well-Known Member Supporter

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    My wife just baked this today. it’s 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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  10. SB777

    SB777 New Member

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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.:mad:
     

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    Last edited: Jul 24, 2014
  11. SSGN_Doc

    SSGN_Doc Well-Known Member

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    Best bread I've made was using a preheated Dutch oven in a regular oven. It gave the best results for a hearty crusty bread for eating with soups.
     
  12. SB777

    SB777 New Member

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    Some other good techniques include putting a baking stone on the racks in your oven and placing the bread on it after preheating to a high temp. Also, if you want a crunchy crust, baste water on the bread or use a spray bottle early on an half way through baking.
     
  13. hiwall

    hiwall Well-Known Member

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    AmPaTerry, thank you! I bake my own bread because I am on a gluten free diet. I am always on the look out for how I can make improvements. As soon as the mesquite is ripe I plan on trying to make bread from that this year.
     
  14. DrFootball

    DrFootball disappointed & disgusted, But DETERMINED... Lifetime Supporter

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    I will def. check out your site. I put myself through HS baking Bagels, Bialiys, and "Bread boards"( onion,sesame) then as a Teacher one of the subjects I taught was "Catering shop"


    Sent from my iPhone using CC Firearms Talk
     
  15. JTJ

    JTJ Well-Known Member Supporter

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    My wife bakes all our bread along with cakes, cookies and pies. Her mother baked all the bread for a large family in a wood fired oven and one of her brothers was a baker. She has a heavy duty Kitchen Aid mixer with dough hook not the tilt head mixer. She also bakes when we are traveling in the RV and does all the mixing and kneading by hand. My grand daughter wanted a mixer for Christmas because she burned up her mothers mixer so we got her a heavy duty Kitchen Aid like my wife's. I think she is just into cakes and cookies so far but we hope she will start doing bread. I think she has the idea that bread is not fancy enough.
     
  16. CaptMidnight

    CaptMidnight New Member Supporter

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    When baking Sour Dough spray the crust with a solution of sea salt and water. This provides that nice chewy sour dough crust. The commercial bakerys use water spray injection ovens.