#adventures in breadmaking

[renee-mariposa]

My sourdough starter lives again!!! 🥳🎉

[petermorwood]

That was lunch, made quick-and-simple * but dressed up nicely for its photo-op.

* Very quick-and-simple; it was based on a packet of just-add-water oxtail soup, because there are some days when I Could Not Be Arsed, even a simple tomato soup that’s just a couple of tins of tomatoes, an onion, some garlic, some peeling, some chopping, some oil, some seasoning, some cooking, some blending...

Yeah. Enuff said.

However, that didn’t stop me from a few grab-and-chuck-in enhancements - and once I’d announced that, @dduane​ said: ”Write it up for your followers, and take pictures.”

So...

The enhancements were some orzo and a splash of red wine vinegar from the cupboard, sweet paprika, smoked paprika, cayenne (it’s cold today) and ground caraway from the spice drawer, and some frozen red and green sweet pepper from the freezer.

(Side-note - I slice and freeze my own peppers on cookie sheets, then bag ‘em; also onions and carrots, i.e. the sort of thing I’d take from the freezer, weigh frost and all then throw straight into a pot when making soup or stew. Casual approach? You bet... :-> I’ve never done a price comparison, but I bet it works out cheaper-by-weight than buying them that way.)

So I made the soup as per instructions - add water, stir until boiling, heat down and simmer 5 mins - adding everything else at the beginning and extending the simmer to 15 minutes because of the orzo and peppers.

Then it went into a bowl, got garnished with a dollop of plain yogurt and another grind of chilli, and behold:

Soup even with pasta in it works better with bread, and it just so happens we’ve been baking interesting loaves recently.

So, some First Draft and Second Draft herb bread went into a bowl and onto a plate - these, like the cutlery, are mostly meant as photo props - and behold:

For something which started as little more than flour, salt and flavourings, that soup turned out remarkably well; warming, filling and tasty.

As for the bread, the 2-D herb loaf is just as good as the 1-D, but more herby since DD doubled the amount of herbs while reducing the variety. It’s possible for too many different herbs to argue with each other and end up cancelling out the very effect you’re hoping for, something I suspect happened with the 1-D loaf.

2-D loaf used just basil, tarragon and an “Italian Seasoning” (bought as a packet, put in a jar, so no ingredients list, sorry!) which seems to rely on oregano.

Also, confession time, I wrote in the 1-D recipe that DD was using pumpkin-seed oil (since ETA’d to correct); she actually used olive oil since she couldn’t find the pumpkin-seed oil because someone (cough) had put it away without saying where.

The 2-D bread did have pumpkin-seed oil, which affected both the colour and - wow! it’s nice - the flavour. This now makes us both wonder about using walnut, hazelnut and similar unusual oils in an otherwise basic bread recipe, such as the one I bake every couple of days for the house.

Something ELSE to experiment with. :->

[sailingangel]

Baking bread on a boat uses a lot of power, provided by the Bahamas sun ⛵🌞 Fresh bread is the best! 🍞❤

Join us for the full video at https://youtu.be/guJXy8kbPBM

[amsomerville]

A Short True Story from My Recent Trip Home (you can't make this stuff up!)

It was a simple thing really, but when I shared this story with a 96 year old former parishioner, who could not stop laughing she said, “Pastor Michele, you should write this down. ” Now, in quoting her, I am not telling you that this is funny, or that you will laugh, I am just following instructions. If you have read any of my posts about making bread in the last year, you know that I have…

[andmaybegayer]

Last Monday of the Week 2023-07-03

There's situations but I'm handling it and everything will be fine

Listening: Missed the latest song from We Kill Cowboys, Pink Codeine. I love We Kill Cowboys but they do most of their music live and release albums almost never, and even when I still lived in South Africa they mostly play around Cape Town, so I have not heard much of their new shit barring what lands up online.

They changed labels to Mongrel Records recently. Mongrel handles a lot of the heavy rock stuff around ZA, some good bands including Acid Magus, Springbok Nude Girls, All This For Nothing, and Ruff Majik.

Reading: Kaiju Preservation Society, sci-fi fluff from Scalzi. A guy down on his luck during The COVID gets recruited to go along as grunt labour on a scientific expedition to parallel universe Greenland, where there are giant kaiju roaming around in tropical forest.

Very loose spec bio that is nonetheless fun to read about, Kaiju are giant nuclear-powered walking biomes covered in various parasites, commensalists, and mutualists that scour the nearby area for food and give some to the Kaiju in exchange for mobility and protection. Like if mycorhizzal fungi were wolves.

At its best it is a light workplace comedy on a research base, and a moderate action romp. There is a story but it's not anything special. It is fun that our Protagonist has a literature masters and is there mostly to move heavy objects. I enjoy the feeling behind scientific expedition living and I'm still a little bitter about not getting on the Antarctic expedition so I enjoy reading stories about similar environments.

Very much "I wrote this in COVID when all I could think about was COVID and I wanted to imagine a guy for whom pretty much everything goes okay." I enjoyed it enough, with modern sci-fi style snark and snappy one liners.

Watching: Nothing, fell behind on the Fast and Furious watch because it's hard to write about #4, since it's just #1 again.

Also assembling a bunch of Ikea furniture, I have a home office desk now and more than the bare minimum space to stash clothing. In a month or two I'll also have a desktop computer, but that's future me problems.

Making: Made bread as part of what will hopefully be an ongoing project to improve my breadmaking. I can almost always make something vaguely serviceable but it's always pretty random whether I can get bread to behave the way I want it to.

Playing: Also very little, did another bonus level or two in Terra Nil. The challenges are much more interesting in the bonus levels, they force you to consider some much longer view tasks like "leave enough low lying soil intact for wetlands" and "manage river access for your cleanup" but still not too challenging on normal mode.

Tools and Equipment: When I was choosing a kettle I insisted on one that had a minimum boil volume of no more than 500ml, the one my parents have has a rated minimum of 800ml which is positively wasteful when I mostly boil a single cup for tea. Anyway the one I got has a 250ml minimum boil which is so good. You can do one cup of tea and drain it basically dry. Winning. Great for my sense of accomplishment.

[bakeformebakery]

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Comprehensive Curriculum: From bread baking to pastry making, our courses cover a wide range of topics to provide students with a well-rounded education in baking. Whether you’re interested in mastering the art of French patisserie or perfecting the techniques of artisanal breadmaking, you’ll find a course that suits your interests and aspirations.

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At Bake for Me, we offer a variety of courses designed to cater to bakers of all levels and interests. Here’s a glimpse of what you can expect:

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[jheelrestaurant]

Bread Magic: Unveiling the Mastery Behind Crafting the Perfect Indian Breads - Naan to Paratha

Indian cuisine is renowned for its diverse flavors and aromatic spices. Among its culinary treasures, Indian breads hold a special place. From the pillowy naan to the flaky paratha, these breads complement the rich curries and delicious accompaniments of Indian meals. In this article, we delve into the art and science behind crafting the perfect Indian breads, exploring their unique characteristics, techniques, and the culinary prowess found in lakeside restaurants Norwest.

The Delightful Naan:

A Pillowy Pleasure Naan, a classic Indian bread, is a soft and fluffy delight that serves as a perfect accompaniment to various curries. Its origin dates back centuries, and it has since become a beloved staple in Indian cuisine. The dough for naan is typically made with all-purpose flour, yogurt, yeast, and a pinch of sugar and salt. This combination creates a dough that is light, airy, and easy to work with.

To achieve the signature pillowy texture of naan, the dough is traditionally cooked in a tandoor, a clay oven that imparts a smoky flavor and gentle charring. In lakeside restaurants in Norwest, chefs may use modern adaptations, such as a hot tandoor oven or a grill, to replicate the authentic cooking process. The result is a naan with a slightly crispy exterior, while remaining soft and tender on the inside.

Paratha:

Layers of Flaky Goodness Paratha, another popular Indian bread, is known for its layers of flaky goodness. This versatile bread can be stuffed with various fillings like potatoes, paneer (Indian cottage cheese), or spinach, adding an extra dimension of flavor. The dough for paratha is typically made with whole wheat flour, water, and a touch of oil. It is then rolled out, layered with ghee (clarified butter), folded, and rolled again to create the flaky texture.

The art of creating the perfect paratha lies in achieving the right balance of crispness and softness. It requires skillful rolling and layering to create those distinct flaky pockets. In lakeside restaurants in Norwest, experienced chefs master this technique, ensuring that every bite of paratha is a delightful experience. Served hot and accompanied by pickles, yogurt, or chutneys, paratha makes for a satisfying meal on its own or as a side dish.

The mastery behind crafting the perfect Indian breads, such as naan and paratha, is a testament to the rich culinary heritage of India. These breads are not only a staple in Indian cuisine but also a symbol of the artistry and skill of the chefs who create them. Whether enjoyed in lakeside restaurants in Norwest or elsewhere, naan and paratha continue to captivate food enthusiasts with their delightful textures and flavors.

So, the next time you savor a piece of naan, relish its pillowy texture and the subtle smoky notes. When indulging in a flaky paratha, marvel at the intricate layers and the burst of flavors from the fillings. These Indian breads truly exemplify the magic that can be achieved in the culinary world.

In lakeside restaurants in Norwest, talented chefs bring this magic to life, infusing their creations with passion and expertise. The combination of the serene lakeside ambiance and the mastery of breadmaking elevates the dining experience to new heights. Whether you're a bread aficionado or simply someone who appreciates good food, exploring the world of Indian breads is an adventure that should not be missed.

[elektra-eris]

More adventures in breadmaking 😊 Tried an egg wash on a honey wheat sandwich loaf and my first time making banana bread ❤️

[meganutriland]

It is not a pizza, but the very special bread with veggies and Gorgonzola. All ready for another day of adventures with those who truly always find time for us. #homemadebread #bread #homemade #sourdough #sourdoughbread #breadmaking #baking #artisanbread #breadbaking #food #realbread #foodporn #instafood #breadlover #foodie #homebaking #homebaker #homemadefood #foodphotography #sourdoughbaking #levain #bakery #wildyeast #sourdoughstarter #instabread #breadporn #yummy #breadbosses #sourdoughclub #foodstagram https://www.instagram.com/p/CorHbc4smh1/?igshid=NGJjMDIxMWI=

[renee-mariposa]

Today I learned the very important lesson of NOT putting bread loaves bare-assed onto the baking sheet. Otherwise, they WILL become fused at a molecular level during baking

[charlesanthonybruno]

ohwhatamidoinghere replied to your photo “Confinement day 3: woke up at 4:30 am, made bread, went back to bed.”

Your bread looks so good!

Thank you ! It IS good! Now that I’ve tweaked the recipe to get what I wanted, the next step will be to try and add herbs to the dough, see what comes out :D

bornbythesearaisedbythemountains replied to your photo “Confinement day 3: woke up at 4:30 am, made bread, went back to bed.”

cutie!

Thank you :$

[petermorwood]

Home-made bread again, and after 5 months of regular use I can confirm that those Pullman loaf tins - 450 g / 1 lb size, one steel, one aluminium, excellent non-stick on both - were a first-class buy. We don’t use the lids very often, but it’s good to have them for the times we DO want to use them.

In that 5 months, and as part of my ongoing mini-crusade to prove that making bread is far, far easier than a lot of people think (or would have other people believe) I’ve pared down @dduane​‘s recipe to something even simpler, and it still works just fine.

Here’s her original recipe, and here’s my everyday - well, every few days - version which has proven totally reliable:

INGREDIENTS:

500 g flour                                          (18oz / 3 ½ cups)

250 ml warm water                             (8 ½ fl oz / 1 cup)

7 g yeast                                             (¼ oz / 2 ½ tsp)

7 g salt                                                (¼ oz / 1 tsp)

30 ml vegetable / olive oil                   (1½ fl oz / 2 Tbsp)

Metric measurements are the correct ones. US measurements are approximated from conversion tables, although any differences are so small they’re unlikely to cause problems.

The loaves in the header photo were step 1 done twice within 4 minutes. A full 1000g flour / 500 ml water double-up puts too much strain on our Magimix / Cuisinart, it overheats and trips out, but it handles the standard 500 / 250 recipe fast enough that doubling isn’t necessary.

The two batches of dough can go into the same rising container. When risen separate the batches (check weights if feeling persnickety) and proceed from Step 3 below.

This is another double baking, confirming that the above procedure works. Sometimes the bread is more picture-perfect than others; it’s always good bread.

Why bake two loaves? Because they’re small enough that they get eaten quickly, and with two tins it’s more economical to run the oven just once.

METHOD for one loaf:

Mix the ingredients together and knead into a smooth non-sticky dough with a food processor (2 mins) stand mixer (12 mins) or by hand (+15 mins).

Place the dough in a bowl and cover with clingfilm, Saran wrap, floured cloth or the bowl’s lid. (This is my preference, we have small and large Pyrex roasters that are just right for one loaf or two.) Leave the dough to rise until doubled in size. It happens faster in a warm, draft-free place, and running the oven at 70°C (160°F) for a few minutes then turning it off again provides just such a place. (We have a combi microwave with a Dough Rise setting that cuts rising time in more than half.)

Turn the risen dough out onto a worktop and punch it down until almost original size again, then reform it into a symmetrical shape.

Place the shaped dough in a loaf tin, cover as before (*) and let it rise again until nearly loaf-size (it’ll finish while the oven heats). If using your warmed oven for rising, when you take the tin out before preheating keep it covered (a tent of cooking parchment will do).

Preheat the oven to 200°C (392°F).

Once the oven is ready, uncover the loaf, return it to the oven and bake for 20 mins at 200°C (392°F) then turn down to 180°C (356°F) for 10 minutes. Bake for the entire 30 mins at high heat if you like a darker crust.

Take out the loaf, transfer it from tin to rack and let it cool.

Done.

(*) If using a Pullman tin with its lid on, turn on the oven to preheat as soon as you (a) find the lid won’t slide easily or (b) you see dough starting to come out between tin and lid. Scrape this off before baking, and trim the next extrusion - heat-expansion ensures there’ll be another - afterwards. Baking time whether lid on or off remains the same.

Yet another pair baked simultaneously, with and without lids. You can see the slightly ragged edge where extruded overflow was removed from the lidded one after baking.

The crumb on the lidded loaf is a bit firmer, probably (IMO) as a result of compression. Two slices of this are - so DD tells me - just the thing, size and all, for a classic US grilled cheese sandwich.

That Pyrex bowl with lid in the background is one of the two I mentioned which work so well for first raising, even when overenthusiastic yeast does a Quatermass Xperiment and starts shoving the lid off...

*****

IMO the commercial bakeries which produce squidgebread don’t want people to know how easy this is. Loaves made from this recipe tend to go stale, if they last long enough, while squidgebread of the same age goes mouldy.

You can make toast or breadcrumbs (or trenchers, oh yes!) with stale bread, but mouldy bread is only good for garbage or compost or some sort of eccentric bandage - if you’re absolutely sure the mould is penicillium. 

(Do this in fiction rather than real life, OK?)

Combined with some tomatoes, herbs, oil and cheese, stale bread (or even fail bread like one of mine which refused to rise Because Of Reasons) can be the bulk ingredient in a jolly good soup.

For cold weather, pepper or chilli and a dab of sour cream makes a nice extra touch to this, while in summer it’s very good chilled like gazpacho and given a swirl of fresh lemon juice and the most flavoursome extra-virgin olive oil you can find.

Toasted sesame oil is tasty as well. Or lemon / chilli / basil / whatever infused oil.

Play. Experiment. Enjoy.

[ghiblivampire]

if you don't have a girlfriend to gently and lovingly tuck into bed, bread dough works fine

[girlpetrarca]

First attempt at baking bread, I probably used the wrong flour.

[heavenlyyshecomes]

hello! my bread turned out so good i'm so pleased bc i've never even made bread before? and you're right dating is um. interesting. but we'll see! we'll just see! i think i am just so used to doing my own thing and being v*lnerable w no one that this is like a weird step you know? anyway yes! my bread turned out well and i am having a little piece of it w butter while my cat sits on my lap :) how is your day?

Omg I'm so happy! Also say hi to your cat for me 💞💕💞 and yes relationships are complicated but i wish u the best lovie 💖

[witch-n-a-box]

My bread baking adventure turned out quite nicely!