So bored of all of this. I decided to make bread.

a reply to: TheAlleghenyGentleman

Pick up some vanilla ice cream and try making this.

It's so good


www.foodandwine.com...

originally posted by: Flyingclaydisk
a reply to: TheAlleghenyGentleman

Beautimuos!!

Thank YOU!!

Greased (and hot) DO, or what?

You would be better off getting your bread from a can.
🤣

I have been making bread for maybe seven years now, I make most of our bread and buns. I also send the rolls over to the daughters houses a lot with soup and even the three deer that come to the patio door get fresh baked rolls made with mostly organic ingredients.

The Youngest daughter finally is experimenting with making breads, she loves my recipe but wanted variety. She made three Bagettes last week and said they were delicious, and it was super fresh and the three bagettes cost a total of a buck and a nickle to make....they were about four inches shorter than the ones she pays three bucks a piece for at the store and were way better tasting. She was so surprised at them only costing about thirty five cents a loaf to make....of course, she did not use organic flour, it would have raised the price about five cents a loaf. I told her I make a loaf of bread and six hardrolls for a buck and a quarter, using all organic ingredients....but it did not sink into her head till she awoke. Now she is experimenting, and presently is trying to do sourdough, I told her all she needs to do to get good bread is rise it then put it in a cool place for like eight to twelve hours for the yeast enzymes to detox the gluten and convert the glutamates to glutamines. I think she is finally starting to listen to me completely, I was tired of her rushing and just doing half of what I was saying and expecting a good product from a fast food bread she was creating. Breadmaking is an art, and developing new recipes can be done if you understand how the processes work and understand that the good breads are not the quickest to make. Just rise time changes the flavor. Bacteria and natural yeasts in your house and kitchen can add to the flavor of bread. They can also take away the quality, and if you have a bread mold in your kitchen, it lowers the life of the bread when it is done.

originally posted by: TheAlleghenyGentleman
Lockdown blues. So bored of this routine.

So I made the least exciting bread there is. Country White.

I also made wontons yesterday. Made a dashi and a Japanese chicken broth. Did a 40/60 mix of the two

Did I mention how bored I am???

Apparently I am doing a popup soon for a place in town. That will be a fun 3 days.

Unbored me ats. I beg of you. Don't even flag this thread. Just post hot food pics that are sexy. Somewhere out there is a conspiracy theorist who is also like a mexican, asian, indian chef. Talk to me. Be my spirit guide.

That bread looks absolutely amazing, tough to make it home-made! Bravo!

However, I do have to let you know that you are probably extremely racist BTW...

Country White.

See what I mean!?

Should be labelled... "Country Red"

Just letting you know so that you do not offend in future etc

Looks pretty good. If you want to reduce the large bubbles in the bread you can knock the dough down a time or two, but it comes down to preference. Fresh jalapenos and cheese are also killer additions in my opinion.

originally posted by: TheAlleghenyGentleman
Lockdown blues. So bored of this routine.

So I made the least exciting bread there is. Country White.

I also made wontons yesterday. Made a dashi and a Japanese chicken broth. Did a 40/60 mix of the two

Did I mention how bored I am???

Apparently I am doing a popup soon for a place in town. That will be a fun 3 days.

Unbored me ats. I beg of you. Don't even flag this thread. Just post hot food pics that are sexy. Somewhere out there is a conspiracy theorist who is also like a mexican, asian, indian chef. Talk to me. Be my spirit guide.

a reply to: Morbidlynx

You no like the crumb? I like the crumb on this guy.

Anyway. This is probably the easiest way to make a bread.

originally posted by: Muninn

originally posted by: Flyingclaydisk
a reply to: TheAlleghenyGentleman

Beautimuos!!

Thank YOU!!

Greased (and hot) DO, or what?

You would be better off getting your bread from a can.
🤣

It blew my mind when I found out canned bread was an actual thing, and not just some made up dad joke.

The crumb is beautiful but you would likely have it even after punching down the dough because of the Dutch Oven. Punching down the dough clears some of the CO2 from inside the dough and makes the voids smaller. But if you're using a slower rising yeast or sourdough culture I can see why it would be a pain as you'd have to wait for the second rise before baking. Generally as part of the second rise a small amount of flour gets incorporated from the work area which then helps the yeast continue producing co2.

I bet it would be a great bread to have with a stew or hearty soup. I'm just kind of nerding out over your bread honestly. You did a great job. I was a head baker for 12 years. So I tend to analyze the structure of the bread. There's absolutely nothing wrong with the rustic bread styles. I usually prefer to make a boule as well.

a reply to: Morbidlynx

Please, nerd out with me. I love and will take any comment that has working knowledge behind it.

Well, the Dutch Oven strategy is awesome because they retain heat and spread it quite evenly. The added benefit and what helps the crumb is that it seals a certain amount of moisture inside the DO and assists in keeping the crumb both softer and can be used to develop a thick crumb that isn't like chewing on a rock. If you were to use a baking stone instead of your DO you'd still have a nice bread but the crumb would be significantly more firm, darker, and more dry. Other ways to do it if you didn't have a DO would be to use a misting spray bottle on the surface to simulate the steam ovens commercial bakers use.

However there are times that it would be preferable to use a stone in my opinion. I find that when adding ingredients with lots of moisture like jalapenos or oil (like cheese) the bread tends to benefit from being able to vent the excess moisture and the oil tends to help keep the exterior soft. Otherwise after the bread has cooled you could wind up with a soggy spot in the middle or over soft exterior.

If you want to try something new you could try pretzel rolls, which are awesome with some quality ham and cheese or even turkey. The trick to getting the amazing dark crumb on those is actually dissolving baking soda into a pot of boiling water just before baking and dropping the rolls into the water just before baking, they sit in the water until the exterior starts to almost glaze over(it's similar to how bagels are made, minus the baking soda). Then brush them with butter and a few sprinkles of salt shortly before they're done.

If you want a nice shiny exterior on bread you can either boil the dough or use an egg white based wash. They make spray can based option like Quick Shine as well. I almost forgot to say that anytime a recipe calls for milk I always use powdered milk as it lets you control the moisture levels much more easily. Plus you can always toss in as much as double the powdered milk for a richer bread than you could with actual milk. Essentially it gives you the choice of using either milk or something closer to cream without having to deal with added moisture.

originally posted by: TheAlleghenyGentleman
a reply to: Morbidlynx

Please, nerd out with me. I love and will take any comment that has working knowledge behind it.

a reply to: TheAlleghenyGentleman

Man, those won-tons looks absolutely amazing.

I'm envious, and salivating. Well done.

That bread looks delish too. Just need a slice with butter. You let it rise for almost a full 24 hours? Damn.

a reply to: Morbidlynx

I did go to culinary school and I am a working chef. I did a bread course as well at FCI in nyc after I finished my savory training. I just haven’t been baking a lot. But, I feel it’s time to get back on that horse and round out the skillz again. It’s always good to get back to the basics.

I am an expert with milk powder. I ran a large charcuterie program for a couple years in the city. But, the way my brain works it is always telling me to knock off the horsesh*t ego and learn from every source possible. Home cooks as much as professionals have developed techniques that truly are game changers. That is why I am always all ears.

I used to teach sausage class. That was a blast. Covid has slowed me down tho. A lot. I might make another life change and move to Raleigh where me mum is and see my luck out there. The best thing about being a chef is that you can be part Gypsy if you want. I appreciate all the feedback.

originally posted by: Liquesence
a reply to: TheAlleghenyGentleman

Man, those won-tons looks absolutely amazing.

I'm envious, and salivating. Well done.

That bread looks delish too. Just need a slice with butter. You let it rise for almost a full 24 hours? Damn.

Thanks. Appreciate that. Here you go

Okay...I won't post here on "Food" anymore, not recipes anyway.

Yes, my wife really is a Chef, but I'm just a hack I guess.

Thanks for the good times.

a reply to: Flyingclaydisk

Lame. Post away brother. Por favor.

I am too tech-deficient to figure out how to remove identifying info from pics so I took down mine, sorry!
But posted more in case the idea inspired others--slider and other buns/rolls/hoagies/pitas are fun to make as well.

I've made an awesome kalamata olive loaf in a dutch oven before--I'd recommend trying that.

I absolutely love this recipe for an easy, quick rosemary loaf:
letsdishrecipes.com...

I'd also recomment baking Japanese milk bread (shokupan)

a reply to: zosimov

Oh hell yeah. This looks great

shokupan

My chef buddy’s roommate is a baker that works at hampton sourdough. Just texted him. He makes a shokupan at work I guess. Looks great. He had one on the counter

a reply to: TheAlleghenyGentleman

That looks very consistent with the recipes I've tried out. It's delicious bread!

a reply to: zosimov

Just asked my buddy to rough up his roommate to get the recipe. Haha. Lets see if it actually materializes. Looks like an awesome bread

a reply to: TheAlleghenyGentleman

Oooh hope so--looks great. I noticed wheat flower in the ingredients-interesting! I've yet to use wheat flour for bread, though bought some on sale recently.

Would be fun to hear an update if you have one.
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