baking Any Bread Makers ?

SavinaRed

SavinaRed

A couple of years ago I got into making homemade sourdough breads and whole wheat bread from my sourdough starter. Below is what is called an Artisan bread known as the Poilâne Bread of Paris. This bread takes 3 days to make and it weighed in at 4 lbs. I've made several dozen of these loaves and everyone who has tried it says its the best tasting bread they have eaten. Here is a link below to the recipe. Like all recipes you can add to it if you would like. I add agave and honey to my bread and ground cashews for a nutty flavor and texture. 
 
http://www.breadtopia.com/whole-grain-sourdough/
 

Attachments

  • Artisan Polaine.jpg
    Artisan Polaine.jpg
    79 KB · Views: 102
Very nice. What do you bake in? Standard oven?
 
I do bread once in awhile. Recently I just stick with a simple no frills no-knead bread and bake it in our le creuset. Hoping to build an outdoor pizza oven at some point this summer though.
 
filmost said:
Very nice. What do you bake in? Standard oven?
 
I do bread once in awhile. Recently I just stick with a simple no frills no-knead bread and bake it in our le creuset. Hoping to build an outdoor pizza oven at some point this summer though.
Click to expand...
yes in a standard oven and I use a cast iron dutch oven to bake the bread in for approximately 45 minutes. I use a size 8 DO. Here is a loaf of  extra sourdough bread . 30 minutes covered and 15-20 uncovered.
 

Attachments

  • bread.jpg
    bread.jpg
    106.7 KB · Views: 89
MMMMM, Me likes Bread!   Nothing like filling the house with doughy aroma's and sitting down to a winter meal of homemade soup and bread.     I have dabbled with some recipes myself and have been using a Pampered Chef Stoneware Dutch oven.   Its kind of like a Le Creuset but cheaper. This past winter I attempted a no knead loaf in my Dutch oven on my wood burning stove. Not great but not bad either.      I'm with you Filmost, Next Project, outdoor Brick oven!
 
Savina I'll have to try that recipe you've added.  Have you tried Flax meal yet? it also has a nutty flavor. 
 
PepTalk said:
MMMMM, Me likes Bread!   Nothing like filling the house with doughy aroma's and sitting down to a winter meal of homemade soup and bread.     I have dabbled with some recipes myself and have been using a Pampered Chef Stoneware Dutch oven.   Its kind of like a Le Creuset but cheaper. This past winter I attempted a no knead loaf in my Dutch oven on my wood burning stove. Not great but not bad either.      I'm with you Filmost, Next Project, outdoor Brick oven!
 
Savina I'll have to try that recipe you've added.  Have you tried Flax meal yet? it also has a nutty flavor. 
Click to expand...
I add flax to my whole wheat breads
 
I've made bread in a Dutch Oven a couple of times now with excellent results. The recipe was for a #8 DO, but I scaled the recipe and squeezed two #7s in the oven to make a little more bread. Thanks for posting your  recipe.
 
Very nice RS, so do you maintain both standard white and whole wheat starters? I usually keep a regular white sourdough starter, San Francisco style, but it was destroyed in the move to the new house. Literally destroyed, fell out of the back of the van and smashed all over the driveway. My mom picked up a dried starter for me when she was in Alaska and now I need to find a couple of new crocks to get it and a new San Francisco starter going. If I can find 3 crocks for a good price i might even try a Whole wheat starter.  
 
Thanks for the link too, it sounds wonderful! 
 
RocketMan said:
Very nice RS, so do you maintain both standard white and whole wheat starters? I usually keep a regular white sourdough starter, San Francisco style, but it was destroyed in the move to the new house. Literally destroyed, fell out of the back of the van and smashed all over the driveway. My mom picked up a dried starter for me when she was in Alaska and now I need to find a couple of new crocks to get it and a new San Francisco starter going. If I can find 3 crocks for a good price i might even try a Whole wheat starter.  
 
Thanks for the link too, it sounds wonderful! 
Click to expand...
I had a whole wheat starter made from my sourdough but it went bad. I had it active for about 6 months using it every week. Now that my wife and daughter are on this gluten free kick I don't make bread nearly as often as I use to make it. I've switched to salsa and hot sauces now  :dance: Here is a pic of one of my grilled cheese sandwiches that I made from one of my sourdough loafs. The griddle is a 12 inch rare Griswold.
 

Attachments

  • grilled cheese.jpg
    grilled cheese.jpg
    108.4 KB · Views: 88
I've done the no-knead bread thing for oil and vinegar dipping appetizers in our Le Creuset 3.5 quart pot. Way easier than it would seem.

IMG-20140520-WA0008_zps8fb54677.jpg

IMG-20140520-WA0009_zps4b2bb173.jpg


The bottom was perfect
IMG-20140520-WA0010_zps58cb818a.jpg



I've ordered a pair of custom made 1/2" thick steel sheets for pizza and breads and I can't wait to try it out with rolls, Naan bread etc.
 
filmost said:
How do you keep your sourdough starters active?
Click to expand...
every week -2 weeks I take some out and add more flour to the starter to keep it active, it stays in a glass container in the refrigerator.
 
SavinaRed said:
every week -2 weeks I take some out and add more flour to the starter to keep it active, it stays in a glass container in the refrigerator.
Click to expand...
 
Thanks! I may have to try and get a starter going sometime.
 
SavinaRed said:
The griddle is a 12 inch rare Griswold.
Click to expand...
 
 
Savina, Is that griddle nickel plated? It looks too shiny to be regular cast iron. It has a very nice cooking surface. You say it's 12 inches in diameter, so is that a No. 10? Griswold made the handle griddles in Nos. 6 through 10.
 
Tom
 
kentishman said:
 
 
Savina, Is that griddle nickel plated? It looks too shiny to be regular cast iron. It has a very nice cooking surface. You say it's 12 inches in diameter, so is that a No. 10? Griswold made the handle griddles in Nos. 6 through 10.
 
Tom
Click to expand...
Yes and it is plated. All my others are CI. 
 
Beautiful loaves, I made bread pretty regularly but all my sourdough cultures are dormant atm, I've just been using yeast risers but the sourdough taste can't be beat.
 
You made me very interested in trying it in a dutch oven. How do you get those raised squares in your crust? Cutting it and it gets steamed?
 
SavinaRed said:
I really like the flour and other ingredients from Red Mill
Click to expand...
Great products.

Would I be called a sinner if I mentioned that I have a bread making machine? It kneads and bakes and everything. I've been having a lot of fun with it
 
Pepperjack91 said:
Great products.

Would I be called a sinner if I mentioned that I have a bread making machine? It kneads and bakes and everything. I've been having a lot of fun with it
Click to expand...
not at all pepperjack, I just enjoy the whole kneading process and doing it by hand. its a real workout lol.
 
You must log in or register to reply here.
Back
Top