Bread baking weather ahead

[Kansas Jake]

I like whole wheat bread and use Hudson white whole wheat flour. Milled right here in Kansas. I understand it is a favorite among the Amish.

 

[Rod Man]

Quick question,

As far as the Dutch oven goes. Does it matter the size? Or basically it’s proportional dependent? Just curious. I got to figure out the home stuff first

 

[SlidePicker]

It's always bread baking weather! My sourdough loves to rise on top of my car in the hot garage with one or both car engines hot and the old refrigerator running. I don't know what the temperature gets to, but it's HOT!

 

[Master Blaster]

I’ve only been making sourdough for 3 years but I make it regularly.
i know that bakers use yeast but I dont think it necessary.
I do use it on other things..
I started following food geek on YouTube.
I now make it with a mixer. It takes a while but still not as long as the periodic kneeding.
I started using a baking pan inside a Dutch oven a year ago. 500 degrees for 55 minutes. I started making loaves so I could slice and freeze it. Tasting frozen bread lowers the glycemic index by 31%.

64oz sourdough sandwich loaf in a Bayou Classic 12qt roaster. Anything worth doing is worth overdoing.

 

[LME]

I’ve only been making sourdough for 3 years but I make it regularly.
i know that bakers use yeast but I dont think it necessary.
I do use it on other things..
I started following food geek on YouTube.
I now make it with a mixer. It takes a while but still not as long as the periodic kneeding.
I started using a baking pan inside a Dutch oven a year ago. 500 degrees for 55 minutes. I started making loaves so I could slice and freeze it. Tasting frozen bread lowers the glycemic index by 31%.

Sour dough bread needs no yeast, it is in the starter already.

 

[Nazgul58]

My sourdough will rise without the yeast added. It takes longer, maybe 2-3 hours to rise and is a stronger taste. Still very good but I find the yeast doesn't alter the taste.

Don

 

[Walkingeagle]

My better half, when I told her I was gonna make some bread, asked if I had ever made any before. “No” was my reply. “Then you will fail” she said. I proceeded to make two wonderful loaves that tasted great, and she was shocked. I told her “folks have been making bread for 30,000 years, why do you think it’s so hard?”
When I made my sourdough starter, followed by subsequent bread loaves, she never even questioned a thing. Lol
Walk

 

[Rod Man]

My better half, when I told her I was gonna make some bread, asked if I had ever made any before. “No” was my reply. “Then you will fail” she said. I proceeded to make two wonderful loaves that tasted great, and she was shocked. I told her “folks have been making bread for 30,000 years, why do you think it’s so hard?”
When I made my sourdough starter, followed by subsequent bread loaves, she never even questioned a thing. Lol
Walk

Yep,

I’m on it Boss!!!

RM

 

[bud in pa]

I occasionally bake myself a couple of loaves of Italian style bread. Growing up in an Italian neighborhood I remember Lard bread. My version uses about 1/4 lb. of bacon crisped. I crumble it up and add to the dough, and before I put the loaf into the oven I liberally paint the top with bacon grease. I also use a pizza stone and the highest setting on the oven. I have enough grease on it so that it doesn't stick to your hips, it slides right down to your ankles!

 

[Rod Man]

Dang!!! Now this right here is NUTS!!! Everybody Knows that everything is better with Bacon!!! OK, so baby steps…

RM

 

[user 53891]

The wife just baked a huge fresh loaf yesterday.....it was delicious!!! It was a perfect day for baking her bread. Cold and rainy. In southern Colorado we never complain about getting rain.

 

[Master Blaster]

Like to see pictures if possible.

 

[user 53891]

Like to see pictures if possible.

Sorry, I'll take pics the next time. 2 sons, 1 grandson, me and the wife. All gone.

 

[Master Blaster]

OkeeDokee!
Here's some for you:

Caramelized onion sourdough loaf.

 

[user 53891]

OkeeDokee!
Here's some for you:

Caramelized onion sourdough loaf.

That looks like some good eatin'!!!

 

[Nazgul58]

Started my own starter 15 years ago. Thin flour and water mix covered with a bacon splatter screen by an open window. Lots of corn fields nearby. Figured they would help with the yeast.

It started working in a couple days. Feed it once a week, keep in the fridge. Once a month take it out, feed it and leave it on the counter. Feed it again after 8-9 hours and back in the fridge. Takes 6-8 weeks to fully develop.

Don

 

[SlidePicker]

Started my own starter 15 years ago. Thin flour and water mix covered with a bacon splatter screen by an open window. Lots of corn fields nearby. Figured they would help with the yeast.

It started working in a couple days. Feed it once a week, keep in the fridge. Once a month take it out, feed it and leave it on the counter. Feed it again after 8-9 hours and back in the fridge. Takes 6-8 weeks to fully develop.

Don

I started mine on the back deck, March 2020. It's worked mighty well since.

 

[sussexmuzllodr]

When you put your yeast in the water will it work without sugar? Doesn't yeast have to feed on something?
I use to live near a bakery. I loved the smell when they were baking bread. It was some of the best bread You could find. Now the ,""BEAN COUNTERS'' have taken out the butter to cut cost and the bread isn't fit to eat.

Ya know what? Your,e right! Add a teaspoon of sugar to your yeast mix. Thanks for catching that! SM

 

[SlidePicker]

I have sourdough rising on top of my Challenger in the garage now.