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Truth Seeker |
I have a bread machine and so far have only made bread using it as it is so easy! NRA Benefactor Life Member | |||
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Member |
Anyone know if today's cheap-ass oven racks can support the weight of a dutch oven without eventually sagging? A Lodge cast iron 5-qt dutch oven weighs almost 13 pounds and the 7 qt almost 18 pounds. | |||
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| Member |
I gave up severel years ago, always came out too dense. Tasted ok though. I might revisit. | |||
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Member |
Oh same here, smells good, Taste great, looks bad. This actually reminds me of an OB-GYN joke (nevermind) | |||
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אַרְיֵה |
I think that you just made matzoh. הרחפת שלי מלאה בצלופחים | |||
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Ammoholic |
When you got a desert to cross you don't have time to wait for your bread to rise. Jesse Sic Semper Tyrannis | |||
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Member |
Stumbled across this recipe as I was on the interwebz... The 3 B's...Bacon, beer and bread. Sounds like a winner to me: Bacon beer cheese bread... “I won't be wronged. I won't be insulted. I won't be laid a-hand on. I don't do these things to other people, and I require the same from them.” | |||
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| Member |
We have a fairly new stove and the solid racks seem to do ok with my Dutch oven. There is a third rack that has a movable section, I don't think we have put the Dutch oven on it, but a Thanksgiving the oven is stuffed and all three racks are spaced to hold the max, in casseroles etc. Bill Gullette | |||
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Member |
Oh, desert! I read 'dessert' and went w/ this bourbon bundt cake w/ bourbon glaze today. I'm about to cross this dessert as soon as it cools. (Sure, it ain't bread, but I make enough bread. I have three sourdough starters in my fridge.) I didn't know if to post it here or in the "What's in your glass tonight".  To stay on topic, here is a spelt and wheat sourdough loaf I made a couple weeks ago.  | |||
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| Ammoholic |
dsiets recipe for bread? Can it be made with all purpose or bread flower? Jesse Sic Semper Tyrannis | |||
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| Member |
Hey Jesse, To give some background, my newphew had been having some digestive problems so I agreed to help him pursue some low "FODMAP" bread recipes. I'll let you google "FODMAP". Turns out Spelt and sourdough fermentation are decent for a low FODMAP diet so we each started an all spelt sourdough starter. Baking w/ it turned out some interesting, tasty, but dense bread. He doesn't mind as he just wants to have a sandwich at work. I made a separate starter 50/50 spelt/rye because I think rye flour bacteria has more to offer a starter w/ regards to some sour bacteria bite in flavor. I then kept feeding it spelt flour to make it FODMAP friendly, dwindling down the rye percentage. But to answer your question, "Can it be made with all purpose or bread flower?" Certainly. While the starter was FODMAP friendly, you can use it for most any recipe that requires a levain or yeast. I did a 50/50 bread flour/spelt flour and it turned out really nice. Here is the site that I followed but then broke from for this loaf. https://www.karlijnskitchen.co...urdough-spelt-bread/ Spelt is an acquired taste but the sourdough aspect is fun. If you haven't made a sourdough starter, I'm not sure I would recommend this one as its spelt focused. Otherwise, baking "w/o yeast" makes some great bread. | |||
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| Member |
Keeping the Tradition Alive - Salt Rising Bread The bread guru Peter Reinhart said, "I must admit that I have fallen under the spell of Salt Rising Bread...like an expensive white truffle, the earthy aroma and flavor are intoxicating. The more I eat, the more I want." This is a very old family recipe (as near as we can guess, well over 140 years) and most people haven't heard of it anymore. It traces its roost to early American settlers, predominately in the Pennsylvanian and Appellation mountains. There are a few small bakeries that still make it and will ship it. Here is a video describing the bread and some of the history, chemistry and background: https://vimeo.com/291418619 There are also some Youtube videos that have done a good job describing how to make it too. SALT RISING BREAD STARTER 2 med. white potatoes, peeled and sliced thin 2 T. white corn meal (while I've used commercial corn meal many times, I've come to grinding my own using field corn and a food processor and it seems to succeed more often) 1 tsp. sugar 1 tsp. salt Put in quart jar and fill with 2 1/2 cups boiling distilled water (Public water has chlorine in it to keep bacteria from growing which is contrary to what you are trying to induce). Put jar where it can be kept warm, cover with plastic wrap and poke a hole in it (I use a 9"x9" pan with water on a heating pad and tented with a cloth to keep warm. Temperature needs to be 105-110). The next morning, when it is frothy (if it isn't frothy with at least 3/4" of foam don't bother proceeding, or if the surface is "scummy", but keep 1/2 cup of the strained liquid and try again adding this reserved liquid to 2 cups of water in a new starter mix and it will usually be successful), make a sponge of: 1 cup boiling distilled water 2 tsp. salt 3 c. warm milk 2 c. strained liquid from starter about 1/2 of a 5# sack of bread flour, warmed When mixed, this will probably be lumpy so I use a whisk on it to get the lumps out. Put in a warm place to rise (usually takes about an hour or so - it will bubble a little) Cover with waxed paper. Remove from warm place and add 2 tablespoons of Crisco. Mix with hands (nitrile gloves are recommended) and continue adding more flour. When it can be handled without being completely sticky, pour out onto the counter or cutting board (floured) and knead for about 5-10 minutes until it is elastic, continuing to add flour until it doesn't stick to the floured surface (you will use about 5 lbs of flour total for this recipe). Divide into 4 equal parts (I use a sharp knife), then divide each section into half, making 8 small loaves. Work with your hands a little more until they are smooth. Heavily coat pans with Crisco and put each section into pan, roll around to coat the top of the loaf with Crisco, put uncoated side down into pan. Do the same with the other 8th. This recipe will make 4 full loaves. Cover with waxed paper again, and place in the oven (with light on) to rise again (this may take several hours). After the loaves come up over the pan (or at least have risen) bake at 350-375 degrees until golden brown (about 40 min.) After baking, turn out onto cooling rack. I made a batch last night and it turned out great. This bread is very dense and has a distinctive odor and I don't particularly like it for sandwiches and such, but toasted with butter it takes on a whole new life! | |||
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| Savor the limelight |
Well, should have some rogue beer bread in 50 minutes. My 12 yo old daughter is bored out of her skull and has baked 4 different kinds cookies. We don't need any more cookies, so I suggested bread. | |||
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| Ammoholic |
^^^ You'll love it. Different/great sweet flavor. ---- Glad it came out good, the only deviation I made from rouge's recipe was the coat the top in butter before baking. ↓↓↓This message has been edited. Last edited by: Skins2881, Jesse Sic Semper Tyrannis | |||
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| Savor the limelight |
I'd say for our first try, it was a success! It is good. It's almost cake like with the bit of sweetness. My wife and daughter both like it as well. My sons have yet to try it. I'll be having it for breakfast instead of toast or a bagel.  | |||
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| Experienced Slacker |
So far are any of these considered "Ezekiel" bread? | |||
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| Member |
you guys are phenomenal me, on the other hand  Safety, Situational Awareness and proficiency. Neck Ties, Hats and ammo brass, Never ,ever touch'em w/o asking first | |||
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| Member |
Jesse, Did this yesterday very messy due to it being wet and sticky buy came out great! I did 1 larger pryex bowl for a single large large loaf. This is relatively easy for beginners-intermediate bakers. Thanks! | |||
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