Big holes in my loaf bread
sally2_gw
16 years ago
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lindac
16 years agograinlady_ks
16 years agoRelated Discussions
Electric Bread: My latest loaf
Comments (12)Nancy, you're right, that's Luau Bread. It's what happens when I post after midnight, LOL. Mmmm, I didn't think of cream cheese, I just had a slice this morning with peanut butter and it was even better. Chase, I have vital wheat gluten and often use it, but I just didn't, for some reason. I should have, with the whole wheat flour, the bran and the flaxseed, clearly. That was a pretty big chunk of butter, I ended up taking some off, LOL. My butter sits on my counter and my thermostat NEVER goes above 55, ever. So, the butter was hard and I just hacked off a hunk, figuring it would melt enough to spread around. It did, and when it melted enough I spread what I needed and took the rest off. (grin) Yeah, OK, I gave the rest of that pat of soft butter to the cat from h*ll, she loves it. Pepper Jack Ties were a dinner roll containing pepper jack cheese and then shaped into knots. They were very good and if I thinly sliced off top and bottom could be used for grilled cheese. Annie...See MoreMy First Bread . . .
Comments (66)I tried an experiment tonight. The idea was to make a sort-of-ciabatta, but in baguette form. I also wanted a chewy interior, not a soft crumb. It kind of worked, but the process was weird. I made a slightly over 100% hydration dough, set it for 14 minutes kneading in the Magic Mill, went out to do an errand and left the dough to start rising in the mixer bowl, came back and poured the partly-risen dough into a steel workbowl and continued rising it over a heater vent. After about two and a half hours, I figured the dough was as risen as it was going to get. I floured two pieces of parchment paper, and poured the dough onto those in sort of long puddles. The dough was so wet, only a little firmer than porridge, that it was really hard to work. Even with floured hands, you can't handle it, but with a silicone spatula you can fold the edges over the top, then flour the top, lift the paper like a stretcher, and set each piece of dough-laden paper in a perforated metal trough similar to what dcarch showed in a prior baguette thread. Then into a pre-heated 550F oven, mist heavily, bake about 15 minutes, turn the heat down to 450F, mist some more, and bake for - I don't know - because I dozed off. Maybe 40 minutes or more total baking time. Ran to the oven, saw the loaves were not actually incinerated, and pulled them out. The loaves had oven sprung by over 2X, the internal temp was 212.5F, the crust was dark brown and thick, but the loose flour hadn't burned, and the interior was chewy, toothsome, faintly tough. Which was my goal. Not ideal for denture wearers. I can't post a picture because photobucket seems to have forgotten that I exist - weird. Next time, I'll knead longer, rise in a proper oiled bowl, let the poured loaves rise in the troughs, insert a probe thermometer, and bake to a higher internal temp - maybe 215-220F. Fun with bread. Actually the bread experiments have to slow down again, because our house guests are all gone and we just can't eat too much bread when it is just us. I have tried the no-knead bread but can't seem to get it right. I've not given up on the idea, but the score is 0-3 to date....See MoreMy latest loaf of bread....
Comments (20)Lisa, I was just going to mention those perfect slices too, mine are never that even, plus the end piece is always gone, that I cut off and eat it while it's still hot. I grew up on Farmhouse White, it was our "every day" bread, although in the summer we had a much richer bread full of eggs and milk to use up all the excess eggs. I like bread far more than is good for me, but I just keep baking it. I don't have kids at home to eat it up, so I give it to Amanda, to Elery, to my boss, LOL, and then I bake some more. Yours looks delicious. Annie...See More$2 for an ordinary loaf of sliced white bread!
Comments (30)FYI - From a Kansas gal living in the middle of wheat country....and literally lived surrounded by wheat fields growing up. Technically, there is no commercially grown wheat that is genetically modified, nor is GM wheat sold for seed wheat. Modern wheat has been hybridized, which is different than genetically modified, although it amounts to nearly the same thing. But other ingredients in commercial bread can be from GM foods. We're really left out-in-the-dark with that one without better labeling. Case-in-point -- I can occasionally eat the ancient variety of wheat - EINKORN - without any of the same symptoms I experience eating wheat. I also have tested myself with spelt (another ancient form of wheat), but had the same problems with it as I did wheat; even though spelt has gluten at 5,000 parts per million compared to wheat which begins at 50,000 parts per million (for soft wheat varieties) and go up. Modern hard wheat varieties have been modified over the years to have higher percentages of gluten (what bread manufacturers like to hear), as well as shorter stalks (semi-dwarf varieties) which mean less straw to have to deal with after harvest (no-till - aka zero tillage - practices), and the wheat doesn't lay down as easily from storm damage as it did 50-years ago when it was taller, and heads that yield more grains per head, now that the stalks can hold the heavy heads. So there were modifications that made for higher yields, and to save the farmer with the number of times they had to work the ground (saving fuel costs). There are, however, GM wheat being grown in test conditions. They recently scrapped the development of Round-up Ready wheat because so many countries that buy U.S. wheat are GM-free. BTW - without hybridized wheat, you would be paying even more for your bread than what you are now. -Grainlady...See Morepkguy
16 years agohawk307
16 years agohawk307
16 years agosally2_gw
16 years ago
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