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lorin
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PostPosted: Tue Mar 10, 2009 2:24 am    Post subject: bread Reply with quote

baked bread today..............anyone got a chisel i can borrow? Throwup
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PostPosted: Tue Mar 10, 2009 5:08 pm    Post subject: Reply with quote

So you're saying the loaf is kind of...dense? Laughing
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PostPosted: Tue Mar 10, 2009 5:12 pm    Post subject: Reply with quote

just a tad 'bout as dense as Mt. Thunder.Razz help...............any idea what i did wrong?
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PostPosted: Tue Mar 10, 2009 5:51 pm    Post subject: Reply with quote

Did it rise at all? If not, I bet you killed the yeast. I've done that. Embarassed
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PostPosted: Wed Mar 11, 2009 12:49 am    Post subject: Reply with quote

Lorin, you probably want to make sure that the water temp is below 120 degrees, as it could kill the yeast as Ali indicated. Also, make sure that your yeast is active by "proofing" it before you start.

You might try this recipe. . . Foolproof Bread

Good luck! Very Happy
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PostPosted: Wed Mar 11, 2009 3:42 am    Post subject: Reply with quote

it rose (sort of) but it has a texture like a biscuit. a verrry heavy biscuit.

going to try the recipe. let you know how hard it was to mess up.
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PostPosted: Wed Mar 11, 2009 10:08 pm    Post subject: Reply with quote

Keep trying, Lorin. . . you will eventually get it! Smile
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Menolly
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PostPosted: Wed Mar 11, 2009 10:17 pm    Post subject: Reply with quote

Is bread one of those things where humidity, or lack thereof, affects how well it turns out?

<-- not baker...
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PostPosted: Thu Mar 12, 2009 3:33 am    Post subject: Reply with quote

Menolly wrote:
Is bread one of those things where humidity, or lack thereof, affects how well it turns out?

<-- not baker...

Nah. The key is not to kill the yeast.

I looked at the recipe at your link, Lyr. Dough hooks -- bah! A *real* woman mixes and kneads her bread by hand! Razz Laughing

Back when I was single, I used to make bread every week, using the following recipe. *Very* fuss-free.

1 pkg. dry yeast
3 3/4 c. warm water (straight from the hot-water tap is plenty warm)
2 T. honey
1 t. salt
between 7 and 11 c. whole wheat flour

Dissolve yeast in water in large bowl. Add honey and salt; then add several cups of flour until the dough no longer sticks (much) to the sides of the bowl. (I usually give up on the mixing spoon partway through and just reach on in and mix it with my hands.)

Spread more flour on your tabletop or countertop and dump the dough onto the floured surface. Knead by hand for, oh, I forget now, maybe 9 or 10 minutes. (To knead: Fold in one edge of the dough ball, push it down hard with the heels of both hands, turn the dough a quarter turn, repeat. You'll quickly get a rhythm going.) Grease two loaf pans. Split the dough in half and put half in each pan. Put the pans in a cold oven on the middle rack; fill a good-sized saucepan with hot tap water and position under the loaf pans; close the oven door and leave them there until the bread doubles in size (more or less), maybe 45 minutes to an hour. (This is the best way I've found to create the warm, draft-free environment you need for your bread to rise. Cool )

Remove the saucepan. Set the oven to 350 degrees. Bake your bread for 45 minutes. Take it out and eat it. Smile
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PostPosted: Mon Mar 16, 2009 1:53 am    Post subject: Reply with quote

this should help...
http://www.youtube.com/watch?v=lVtdYKVXYhI
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PostPosted: Mon Mar 16, 2009 3:50 am    Post subject: Reply with quote

aliantha wrote:
Menolly wrote:
Is bread one of those things where humidity, or lack thereof, affects how well it turns out?

<-- not baker...

Nah. The key is not to kill the yeast.

I looked at the recipe at your link, Lyr. Dough hooks -- bah! A *real* woman mixes and kneads her bread by hand! Razz Laughing


I do mine by hand, but I wanted something simple for her. Smile
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PostPosted: Mon Mar 16, 2009 4:56 pm    Post subject: Reply with quote

Wyldewode wrote:
aliantha wrote:
Menolly wrote:
Is bread one of those things where humidity, or lack thereof, affects how well it turns out?

<-- not baker...

Nah. The key is not to kill the yeast.

I looked at the recipe at your link, Lyr. Dough hooks -- bah! A *real* woman mixes and kneads her bread by hand! Razz Laughing


I do mine by hand, but I wanted something simple for her. Smile

Ah, that explains it. Smile
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PostPosted: Tue Mar 17, 2009 8:00 am    Post subject: Reply with quote

I'm going to try your recipe as soon as I can pry myself away from my boyfriend's side. He had knee surgery last week, and it seems like all I do is go to work, go see him, come home to crawl in bed, and repeat the process. Crazy

Anyway, in another week or two he will be off the pain meds and able to be more mobile (and drive himself around town again), so I think I'll try your recipe at that time. Very Happy
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Menolly
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PostPosted: Tue Mar 17, 2009 12:13 pm    Post subject: Reply with quote

Ooo...
Last I heard was "second date."
This sounds promising... Smile
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Linna Heartlistener
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PostPosted: Fri Nov 17, 2017 4:47 pm    Post subject: Reply with quote

We had a bread thread!

Demand for bread at my house is high.
Yet I hadn't made it for months.

I noticed that I don't like kneading it.
So I am using this one now:
No-knead bread
Made up our third batch within the week this morning.
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PostPosted: Fri Nov 17, 2017 6:19 pm    Post subject: Reply with quote

aliantha wrote:

Back when I was single, I used to make bread every week, using the following recipe. *Very* fuss-free.

1 pkg. dry yeast
3 3/4 c. warm water (straight from the hot-water tap is plenty warm)
2 T. honey
1 t. salt
between 7 and 11 c. whole wheat flour



See, this is what frustrates me about recipes: between 7 and 11 c. whole wheat flour
What the heck???
And you make it all the time!
That's a wild about of flour isn't it?
I see this all the time. lol

By the way, I've failed so many times making bread I only make bread that doesn't require rising like English Toasting bread.
You recipe looks great though, I'll try it this weekend.
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Linna Heartlistener
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PostPosted: Sat Nov 18, 2017 1:12 am    Post subject: Reply with quote

High Lord Tolkien wrote:
See, this is what frustrates me about recipes: between 7 and 11 c. whole wheat flour
What the heck???
And you make it all the time!
That's a wild about of flour isn't it?
I see this all the time. lol

By the way, I've failed so many times making bread I only make bread that doesn't require rising like English Toasting bread.
Ahh - it annoys me too!
I would get so exhausted kneading, adding more flour, kneading it in...
and I'd be a grouch about it...
so with something like this, I'd often give up at like 7 cups.
or less!

Is English toasting bread... is that like English muffins?

HLT wrote:
You recipe looks great though, I'll try it this weekend.
Yay!
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Menolly
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PostPosted: Sat Nov 18, 2017 2:08 am    Post subject: Reply with quote

I am thinking of making no knear bread using strained whey from my homemade yogurt and the Instant Pot to proof it. If I do, I'll follow This Old Gal's recept and method for it.
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Linna Heartlistener
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PostPosted: Sat Nov 18, 2017 6:39 am    Post subject: Reply with quote

Ah - homemade yogurt... mmm.
And a use for the whey in bread! Interesting.
When my hubbie started making homemade yogurt, we were all like "ewww - we don't like the whey."
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PostPosted: Sat Nov 18, 2017 7:26 am    Post subject: Reply with quote

The introduction of homemade Instant Pot yogurt in our household this year has been a huge success for Menolly, but her whey-straining process takes roughly as long again as the culturing process.

At the end, it's an entirely superior product to commercial yogurts...and the whey was a big bonus all spring and summer as a liquid fertilizer for both her tomato plants and Dam-sel's flowers.
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