kelbro
Alfred Spatchcock
Been doing mostly pan loaves but decided to do a boule today.
Now where's the butter?
Now where's the butter?
Bread -
- Thread starter Toothpick
- Start date
I like bread. I like toast with REAL butter. I’ll say that again....REAL butter. It’s the only butter I eat. But anyway...bread...
Nothing beats warm homemade bread with REAL BUTTER.. ok, this isn’t about butter. It’s about bread.
Bread for sandwiches, bread for toast and eggs in the morning, bread for PB&J. BTW, I like my PB&J with REAL BUTTER on it.
I found a really good bread the other day at the supermarket -
Dave’s Killer Bread
Dave's Killer Bread
Dave's Killer Bread is an American brand of organic whole-grain products. Packed with seeds and grains, made with only the very best organic and non-GMO ingredients.www.daveskillerbread.com
I got the Thin Sliced Good Seed. It was rather expensive at about $5 per loaf. But dang if it isn’t good! Just so much more flavor than the plain ole White Bread of my youth. Ya know the kind, the Wonder Breads, Healthy Life, Bimbo, Sara Lee, or any of the familiar generic store brands. Bleh! BLEH! BLLEEEEHHHH!!!!! I just can’t stomach that stuff anymore.
This will be the bread I buy going forward. Or any other non-top 5 Billboard chart breads. There’s just something about GOOD BREAD that does it for me.
And REAL BUTTER!!
So what ya got? Ya’ll eat any good bread lately?
Dave’s also has a cinnamon & Raisin bread to die for. I like dropping a couple of slices in the toaster and then spreading it with Real Butter and having it with my instant coffee in the mornings.
Can’t have real coffee as I’m allergic to coffee bean oils. I’m like you. Nothing competes with bread & butter other than maybe a grilled cheese sandwich. Dave’s Cinnamon Raisin grilled cheese using white American cheese is awesome too.
I like the crust appearance. What are the keys to getting the blistering across the surface?
Just discovered this thread. I (like many) started making my own bread during COVID lockdown. Lockdown ending now but my job has transitioned to permanent WFH so still going strong. Below is a recent loaf. It’s pretty typical of my recent bakes, sourdough to rise, 20% rye (all in the starter) 20% white bread flour and 60% whole wheat bread flour. Usually working with 400g total flour - that way I finish the loaf before it goes stale.
I (like many) started making my own bread during COVID lockdown. Lockdown ending now but my job has transitioned to permanent WFH so still going strong. Below is a recent loaf. It’s pretty typical of my recent bakes, sourdough to rise, 20% rye (all in the starter) 20% white bread flour and 60% whole wheat bread flour. Usually working with 400g total flour - that way I finish the loaf before it goes stale.
In a word, moisture.
This could be accomplished a number of ways: use a cloche, steam oven, pan of water in the oven, spray bottle or brush with water before baking, etc.
Okay, first it was razor porn... and now Bread Porn! I am not ashamed to say that I am a breadman, because there is nothing, I repeat, nothing better than a warm, thick-sliced piece (preferably crusty end of the loaf) fresh out of the oven, slathered with real butter (life is too short to not use real butter). Growing up in Wisconsin, my elementary school used to bake their own bread and nearly every afternoon, the lunch ladies would bring snacks of bread and butter or bread and peanut butter (with butter of course) and cartons of milk that were due to expire by the next day/over the weekend to the classrooms.
kelbro
Alfred Spatchcock
I do a cold ferment/retard in the fridge sealed up in a large zip lock bag for 12 or more hours. I think that sealed bag retains the moisture. Cooking it for the first 25 mins in a Dutch oven with the lid on must create some steam. The last 25 mins with the lid off definitely browns it and makes it more crunchy. Leaving the lid on makes a nice golden loaf.
OK thanks @NotThatMatt! I’ve been alternating between 2 moisture methods. 1) pour boiling water into the bottom of the oven compartment (there is a depressed area for holding water built in, I think for steam cleaning the oven). 2) Using a Dutch Oven. I find 1 easier because my Dutch Oven is turkey sized, so a bit unweildy.
Thanks @kelbro! I usually have an overnight retard in the fridge, but in the banneton with a cloth cover, so definitely not moisture sealed. Maybe next time I try the ziploc bag. My #1 reason for doing the fridge retard is that when I go straight into the oven after the last rise the dough is sticky and sometimes won’t come cleanly off the peel. If its been in the fridge overnight it always slides smoothly off of my pizza peel onto my pizza stone in the oven.
For my a recent revelation (OK 1-2 years ago) was that if you left the butter in a cabinet or on the counter instead of the fridge it is a heck of of lot easier to use. And despite my apprehension - nobody has dropped dead from eating spoiled butter.
Maybe that’s because it’s so much more tasty that you use it up a lot faster!We always kept the butter out (usually covered) on the counter and never worried about it--IMHO, we Americans are too fixated (and fragile because of it) on expiration and best by dates to the point of wasting food by throwing it out way before its time. What's the point of having an immune system if you're not gonna use it?" Okay, rant over, now get off my lawn or I'll step down from my soap box and come over there...For my a recent revelation (OK 1-2 years ago) was that if you left the butter in a cabinet or on the counter instead of the fridge it is a heck of of lot easier to use. And despite my apprehension - nobody has dropped dead from eating spoiled butter.
I always keep my butter in the refrigerator because I typically buy unsalted butter. It would go rancid very quickly if I were to keep it out. Salted butter is fine on the counter, though.
kelbro
Alfred Spatchcock
Same here.
Salted butter on the counter. Unsalted in the fridge.
Salted butter on the counter. Unsalted in the fridge.
I use a butter bell. My brother in law is single . . . I suggested the butter that is wrapped in 4 sticks for a lb and to take one out of the fridge at a time.
kelbro
Alfred Spatchcock
Large loaf today. 1400g. Cooked in the Pampered Chef Baker.
kelbro
Alfred Spatchcock
Today's jalapeno cheddar sourdough boule. One of my favorites.
kelbro
Alfred Spatchcock
I've gotten a lot lazier over the past few months with regards to my bread baking. I've transitioned to basically a no-knead process. I just hand mix all the ingredients (water, flour, salt, starter straight out of the fridge) up in a bowl. Cover it and let it sit on the counter overnight. Preheat the Dutch oven while shaping/resting/shaping the loaf and then pop it into the oven. No muss, no fuss. Appearance, taste and texture are just fine. I like the 'Easy Button' when it comes to cooking!
This morning's batard. Even had two ears!
This morning's batard. Even had two ears!
My nephew sent me these pics the other day.
To go with his moose and pork Ghost Pepper chili.
To go with his moose and pork Ghost Pepper chili.
Anadama bread. Whole wheat mixed with cornmeal, molasses & oats. Helps keep the bread moist.
When I make bread, it's usually the standard no knead recipe from the NYT. I tried to do a sourdough starter before, followed every instruction and tip from multiple sources, and just could not get it to work right. So, yeast bread for me.
Got three containers of homemade pizza dough slowly rising in the fridge for the next few dinners.
Got three containers of homemade pizza dough slowly rising in the fridge for the next few dinners.
