PDA

View Full Version : D'oh!



amish rob
08-11-2017, 03:33 PM
https://uploads.tapatalk-cdn.com/20170811/5dd9a7d73d5e75435184c148a2e7a1ff.jpg
Oops. I meant dough! :)

Peace,
Robert

sharpiefan
08-11-2017, 03:35 PM
You're going to need a bigger cup. :)

LeeG
08-11-2017, 03:36 PM
Gotta start somewhere

Chris Smith porter maine
08-11-2017, 03:58 PM
Pizza or bread?

amish rob
08-11-2017, 04:00 PM
Pizza or bread?
Bread.

A baguette type dough, but we always bake braids.

My kingdom for a good bread oven.

Peace,
Robert

LeeG
08-11-2017, 04:16 PM
Bread.

A baguette type dough, but we always bake braids.

My kingdom for a good bread oven.

Peace,
Robert

How about this?

https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcQj0MIomCIMYHK0IwXH7HXzZ8bno8ZlJ 5B197KzH6oewbApIVcm

amish rob
08-11-2017, 04:17 PM
How about this?

https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcQj0MIomCIMYHK0IwXH7HXzZ8bno8ZlJ 5B197KzH6oewbApIVcm
Well, I suppose I could manage. :)

Lovely.

Peace,
Robert

Chris Smith porter maine
08-11-2017, 05:58 PM
This is probably my favorite recipe for homemade bread also makes a good pizza for

http://www.thefreshloaf.com/node/2984/jasons-quick-coccodrillo-ciabatta-bread

The site is worth a look as well.

Gerarddm
08-11-2017, 06:00 PM
With that dough I could make some very tasty pasta fritta.

amish rob
08-11-2017, 06:23 PM
This is probably my favorite recipe for homemade bread also makes a good pizza for

http://www.thefreshloaf.com/node/2984/jasons-quick-coccodrillo-ciabatta-bread

The site is worth a look as well.

In the bowl:
1 1/2 scant cups warm water
1 tsp yeast
3 1/2 C flour
2 tsp salt :)

Peace,
Robert

Chris Smith porter maine
08-11-2017, 06:33 PM
In the bowl:
1 1/2 scant cups warm water
1 tsp yeast
3 1/2 C flour
2 tsp salt :)

Peace,
Robert

Thank you good sir, next cool day.

amish rob
08-11-2017, 06:47 PM
Thank you good sir, next cool day.
The longer and cooler the first proof, the better. Also, double proofing, or even triple, only enhances the flavor.
The final proof after shaping is generally only a few hours.

I'm stuck with a cool oven (not,commercial, that is), so I've developed a technique borrowed a bit from Julia and others.
First, I fill a muffin tin with water, and it goes on the bottom rack when I begin preheat. 450 f.
Right before the bread goes in (middle rack, on plain, undusted parchment paper) I spray water in to make a little steam.
Another spritz at the halfway mark, 11 minutes, and that helps.

The crust isn't as good as a really hot oven, but the water helps. I think the braid shape helps, too. More,surface are with less mass per lump, as it were, than a straight, slashed lump. That's my theory, anyway.

Peace,
Robert

Stiletto
08-12-2017, 01:18 AM
In the bowl:
1 1/2 scant cups warm water
1 tsp yeast
3 1/2 C flour
2 tsp salt :)

Peace,
Robert

Rob, what gets the yeast going? My recipe is very similar except I sugar the water and add the yeast to it.

sharpiefan
08-12-2017, 07:28 AM
If you start making pastries, will you change your name to Danish Rob?

https://upload.wikimedia.org/wikipedia/commons/thumb/0/0e/Pecan_and_Maple_Danish.JPG/320px-Pecan_and_Maple_Danish.JPG

amish rob
08-12-2017, 08:29 AM
Rob, what gets the yeast going? My recipe is very similar except I sugar the water and add the yeast to it.

I have always wondered, really. I honestly don't know, BUT...

All the bread wizards do a dough like this with no sugar. I got the recipe from Mark Bittman, It Paul Hollywood uses a similar recipe. The dough is ostensibly a baguette dough, which may account for the lack of sugar.

The process is to yeast a He warm water while the salt and flour get measured and blended. The yeast gets down. I know not how, but they do. Pour the stinky water in and let them go. :)

Peace,
Robert

amish rob
08-12-2017, 08:41 AM
https://uploads.tapatalk-cdn.com/20170812/ba264e02b74ce99b43ca21eb44306de4.jpg
You know, pecan rolls could just as easily have been a tea ring. Sort of pastry type things, eh?
Can't change my name, though, as it is the polymathic ambitions that lend credence to the title. :)

Peace,
Robert

amish rob
08-12-2017, 08:47 AM
https://uploads.tapatalk-cdn.com/20170812/21fe05efc817c15b5f1d32ca819ce0ba.jpg
This, was the first proof. As this is Bread For An Occasion, I'm doing a double proof, which intensifies the flavor of all the yeast waste. :)

Peace,
Robert

LeeG
08-12-2017, 10:34 AM
Rob, what gets the yeast going? My recipe is very similar except I sugar the water and add the yeast to it.

If in a hurry add sugar otherwise the flour provides it.

amish rob
08-12-2017, 10:36 AM
If in a hurry add sugar otherwise the flour provides it.
Is it the carbs in the flour itself, do you know, Lee?

I really don't know, myself, but that would be my guess.

Peace,
Chef-Boy-Am-I-Dumb :)

LeeG
08-12-2017, 10:43 AM
Is it the carbs in the flour itself, do you know, Lee?

I really don't know, myself, but that would be my guess.

Peace,
Chef-Boy-Am-I-Dumb :)

Sugar is a simple carb, I don't know the nutrient mix in flour but I'm guessing there's a percentage of simple to complex carbs for yeasties to live on.

amish rob
08-12-2017, 10:47 AM
Sugar is a simple carb, I don't know the nutrient mix in flour but I'm guessing there's a percentage of simple to complex carbs for yeasties to live on.

Yeah, that's my thinking. The sugar is like a turbo boost.

Loaf breads I use sugar in. When I do them. Usually it's this or bannock bread. Or tortillas.:)

Peace,
Robert

Ted Hoppe
08-12-2017, 10:49 AM
https://uploads.tapatalk-cdn.com/20170812/ba264e02b74ce99b43ca21eb44306de4.jpg
You know, pecan rolls could just as easily have been a tea ring. Sort of pastry type things, eh?
Can't change my name, though, as it is the polymathic ambitions that lend credence to the title. :)

Peace,
Robert

I'll bring the coffee. After one bun - I'll scout a place in the shade to nap for the afternoon.

amish rob
08-12-2017, 10:57 AM
I'll bring the coffee. After one bun - I'll scout a place in the shade to nap for the afternoon.
It's the finely diced raisins mixed into the cinnamon/sugar combo rolled into the middle that really give them that extra something.
The pecans make it food, so you can eat two or three. You need ballast to nap properly in the hammock under the persimmons, after all, which is the only dog sniff proof napping spot left. :)

Peace,
Eagerly Awaiting Oven Season Proper (102f is NOT oven season:))

P.S. It MAY also be the wildflower honey in the pecan glaze. Wildflower honey is the best, besides, surprisingly, almond honey, which is going away as everyone plants more and more self pollinators...)

LeeG
08-12-2017, 11:36 AM
Yeah, that's my thinking. The sugar is like a turbo boost.

Loaf breads I use sugar in. When I do them. Usually it's this or bannock bread. Or tortillas.:)

Peace,
Robert

Found something

https://www.thespruce.com/bread-making-yeast-faq-1447197

Yeast eats sugar, glucose to be specific. If there is no glucose around but there are other sugars, starches or alcohols, yeast creates machines (enzymes) to convert these into glucose.


The yeast carries information in its DNA for dozens of machines specific to many food sources.

Flour has a lot of starch in it, which is made of long chains of sugar molecules. Flour carries its own enzymes that work on the starches and chop them into simple sugars. This happens after the flour has been rehydrated with water or other liquids. Then the yeast uses the sugars for energy.

amish rob
08-12-2017, 11:41 AM
Found something

https://www.thespruce.com/bread-making-yeast-faq-1447197

Yeast eats sugar, glucose to be specific. If there is no glucose around but there are other sugars, starches or alcohols, yeast creates machines (enzymes) to convert these into glucose.


The yeast carries information in its DNA for dozens of machines specific to many food sources.

Flour has a lot of starch in it, which is made of long chains of sugar molecules. Flour carries its own enzymes that work on the starches and chop them into simple sugars. This happens after the flour has been rehydrated with water or other liquids. Then the yeast uses the sugars for energy.

That is AWESOME! Thanks, Yo.

Although... Yeast seem to be pretty smart and well equipped, actually, but they are dumb enough to just consume themselves to death...

Hmmm.

Peace,
Am I A Yeast? ;)

Stiletto
08-12-2017, 05:38 PM
Yep, thanks LeeG!

amish rob
08-12-2017, 07:20 PM
https://uploads.tapatalk-cdn.com/20170813/e7e0873dcdd6009c6b08fcb22164102c.jpg
What are you doing in there? Smells heavenly.
This super, duper, extra special batch is going for a third proof.
This is the second.
It smells so breadtastic. The oven is where I proof during summer, and the whole thing is just a punch in the face when you open.
These fools have been working! :)

Peace,
Robert

amish rob
08-13-2017, 11:21 PM
https://uploads.tapatalk-cdn.com/20170814/4f0c30944c6689c96169882786bb8a86.jpg
Done! :)

Peace,
Robert

Ted Hoppe
08-13-2017, 11:28 PM
https://uploads.tapatalk-cdn.com/20170814/4f0c30944c6689c96169882786bb8a86.jpg
Done! :)

Peace,
Robert

Duudle bread!