[QUOTE=Worth1;651682]I love baking bread and in my opinion and others I make good bread.
I dont nor have I ever used a recipe to the exact amounts.
To many peoples dismay I dont use scales.
I cant stand any kind of bread unless it is fresh out of the oven.
Your bread looks great.
I have a question.
Have you braided bread, that is what I like to do?:yes:
Worth[/QUOTE]

Worth...I used to make a braided cinnamon bread but have not done so in some time. I make a lot of a regular sandwich bread and also a cinnamon raisin loaf that are staples at my house.

Rick

fresh baked sourdough bread!!!
 

Rick, thanks for inspiring me to get my starter back out! Sourdough no-knead bread just out of the oven.

[IMG]https://uploads.tapatalk-cdn.com/20170703/5ab6582fcc503872d2055fac9aced5b5.jpg[/IMG]

Jiffy Pop bread.:yes:
Worth

[QUOTE=bower;651532] I thought since the bread was mostly wheat flour there should be gluten enough. [/QUOTE]
Hmph. I would have thought so too. The problem isn't lack of gluten, but lack of rise (CO2).

Maybe there's a slightly different thing going on -- that the yeast got used to - and multiplied by - eating spelt, and when they got into the wheat they didn't know what to do with it?

I bet you could "convert" the starter by feeding it wheat.

[QUOTE=Worth1;651796]Jiffy Pop bread.:yes:

Worth[/QUOTE]



Yup! I don't slash it when I dump it into the hot Dutch oven. I just let it do it's own thing under that lid. It makes the "reveal" after 30 minutes of baking that much more exciting!

[QUOTE=Father'sDaughter;651793]Rick, thanks for inspiring me to get my starter back out! Sourdough no-knead bread just out of the oven.

[IMG]https://uploads.tapatalk-cdn.com/20170703/5ab6582fcc503872d2055fac9aced5b5.jpg[/IMG][/QUOTE]

What a great looking boule!!!...I have one rising in the kitchen at this very moment. I made my wife a loaf of cinnamon raisin bread... pan loaf style. She likes a soft crust and does not enjoy the crusty chewy texture of sourdough.:no: I like bread in all forms and love trying new recipes.:D

Rick

[QUOTE=PaulF;651608]I try to bake a lot of bread. More in winter than summer. I am going to try sourdough just for the heck of it. When I bake my own I actually add gluten because it tastes better and the texture is much better. I really don't understand the rise of the gluten free fad. From what I have been able to read, testing for gluten intolerance is fairly difficult and can be expensive.

The number of gluten free products have exploded to take advantage of those who equate gluten free with healthy. Just a decade ago, gluten-intolerance levels were at 1 in 2500 worldwide. Today, it’s at 1 in 133. Is our food system and all the preservatives causing a problem we didn't use to have? Or are too many folks just jumping on a bandwagon.

A few years back there were no peanut allergies to speak of, no milk allergies and not many wheat allergies. Now its seems like everyone either has or wants to have an allergy. Still less than 1% are gluten intolerant. Hopefully I will be able to continue to eat the bread I bake and not become one of the 1%.[/QUOTE]

You have Novak Djokovic to thank for the gluten free diet.

[url]https://www.google.com/search?hl=en&site=imghp&tbm=isch&source=hp&biw=1402&bih=788&q=novak+djokovic+gluten+free+diet.&oq=novak+djokovic+gluten+free+diet.&gs_l=img.3...2768.48681.0.50459.34.33.1.0.0.0.540.3746.24j7j1j5-1.33.0....0...1.1.64.img..0.33.3663...0j0i5i30k1j0i8i30k1j0i10i30k1j0i10i24k1j0i24k1j0i30k1.SDZX6_SPvZo[/url]

[url]https://www.google.com/search?q=novak+djokovic+gluten+free+diet.&hl=en&site=imghp&source=lnms&sa=X&ved=0ahUKEwjm37649u3UAhWJyT4KHR3OB_kQ_AUICSgA&biw=1402&bih=788&dpr=1[/url]

In my rural area and the surrounding small towns there are now gluten free bakery products to be bought, classes on how to stay gluten free,and of course King Arthur Bakery is just across the border from me in VT and no,I don't buy bake stuff from them,that's where I get my superb dark chocolate bags of eating chocolate from. And they hold baking classes at many places here in the NE.

Carolyn

[QUOTE=ricman;651815]What a great looking boule!!!...I have one rising in the kitchen at this very moment. I made my wife a loaf of cinnamon raisin bread... pan loaf style. She likes a soft crust and does not enjoy the crusty chewy texture of sourdough.:no: I like bread in all forms and love trying new recipes.:D

Rick[/QUOTE]



Thanks! For me it's all about the crunchy crust and chewy crumb!

And here's my first try at a sourdough cornbread to go with tomorrow's brisket.

[IMG]https://uploads.tapatalk-cdn.com/20170703/ba0bfffccd80744269831f47f2c2b94e.jpg[/IMG]

Now I need to put my starter back to bed for a while as too much bread and my waistline don't get along well...

The cornbread looks good are you sure your not from the south.

I also have to stand corrected The store didn't have any rye flour it used to but the selections have gone way down.:evil:

Worth

Why no Rye?

Board of Agricultural Statistics, NASS/ USDA:

1997 : " Rye was planted on 1.5 million acres in 1996, the lowest acreage on record since 1866. Acreage, except for peaking during the two World Wars, has gradually declined during the past 100 years. A large portion of the rye acreage is used as a winter cover crop, pastured, and then plowed under as green manure. Only 24% of 1996 plantings were harvested for grain. Rye intended for grain is usually planted in the fall and harvested during the late spring or early summer months. Most rye is produced in the northern Plains and southern Plains. With the exception of Georgia,
only minor acreages of rye are grown in the East and South."

[url]https://usda.mannlib.cornell.edu/usda/nass/planting/uph97.pdf[/url]

Todays bake came out great IMO:D...crispy chewy crust and a really nice open crumb.

Rick

[QUOTE=ricman;651857]Todays bake came out great IMO:D...crispy chewy crust and a really nice open crumb.

Rick[/QUOTE]
That bread kicks, plenty of room in the holes for butter or mayonnaise.
People have been eating store bought sliced bread for so long they have no idea what good bread it supposed to look like.
Yours is a perfect example of what I would call good bread.
And I dont care that much for bread I am very picky about bread.

Worth

[QUOTE=Worth1;651844]The cornbread looks good are you sure your not from the south.

I also have to stand corrected The store didn't have any rye flour it used to but the selections have gone way down.:evil:

Worth[/QUOTE]



Does the south of Italy count? And I haven't cut into it yet and for all I know it'll be horrible.

The recipe had you combine the flour, cornmeal, milk and starter together and let it ferment for at least eight hours before adding the other ingredients.

Yes the south of Italy does count in many ways.:yes:
Worth

Well enough bread for now also. I am turning my attention to smoking a brisket, all-night long low and slow for the 4th!!!

Father'sDaughter, I'd like to see a pic of the crumb when you cut it, please. Never made corn bread that way. What corn meal did you use, stone or fine ground?

[QUOTE=Father'sDaughter;651793]Rick, thanks for inspiring me to get my starter back out! Sourdough no-knead bread just out of the oven.

[IMG]https://uploads.tapatalk-cdn.com/20170703/5ab6582fcc503872d2055fac9aced5b5.jpg[/IMG][/QUOTE]

Oh my that looks fantastic. Please lead me to the recipe for this and the technique of using the dutch oven too? :yes:

[QUOTE=Rockporter;651887]Oh my that looks fantastic. Please lead me to the recipe for this and the technique of using the dutch oven too? :yes:[/QUOTE]



Here's the standard version using yeast -

[URL]https://cooking.nytimes.com/recipes/11376-no-knead-bread[/URL]

It's worth watching the video at the beginning of the page to see the technique.

I can't seem to get to the sourdough version any longer without creating an account, but last night I could view it with no account...

Let me know if you want the sourdough version and I'll see if I can copy and paste it here from my recipe box app.

[QUOTE=dmforcier;651873]Father'sDaughter, I'd like to see a pic of the crumb when you cut it, please. Never made corn bread that way. What corn meal did you use, stone or fine ground?[/QUOTE]



I'll post one tomorrow when we cut it. For the cornmeal I used Bob's Red Mill stone ground. I prefer some cornmeal texture in my cornbread.

Ricman & FD, shame on you for trying to sabotage my diet :evil: I must remain strong! Those loaves are really gorgeous.

FD, l love my cornbread too , can't believe I haven't heard of sourdough cornbread but it sounds good to me!:yes:

[QUOTE=Father'sDaughter;651898]I'll post one tomorrow when we cut it. For the cornmeal I used Bob's Red Mill stone ground. I prefer some cornmeal texture in my cornbread.[/QUOTE]

Thanks, it wants me to make an account too, lol. I can probably use just about any no knead sourdough recipe. What I am interested in is how you don't put any slices into the top when you put it in the dutch oven?

Dutch oven and lid is also in the oven hot before you add the bread also, right?

fresh baked sourdough bread!!!
 

Here it is, but in grams. Hopefully you have a scale!

I made 1 1/2 times the recipe, skipped the sesame seeds and baked at 450. I also let the loaf rise in my cloth lined basket. As you can see, you flip it seam side up when you dump it into the hot Dutch oven, which is how I end up with all those interesting crack and ridges. Happy Baking!

NY Times No Knead Sourdough Bread

425 grams bread flour
6 grams kosher salt
180 grams sourdough starter, fed
300 grams luke warm water
9 grams sesame seeds

In a large mixing bowl, combine the flour and salt.

In a small mixing bowl, stir together lukewarm tap water with the sourdough starter, then pour the mixture into the bowl with the flour mixture. Mix until just combined. Cover the bowl with plastic wrap and a tea towel and leave it to rise overnight, about 10 to 24 hours.

The next day, dust a clean kitchen surface with flour. Scoop out the dough and place it on the surface, then dust with more flour. Gently fold the edges of the dough from the outside in, to form a round loaf. Dust a clean towel with yet more flour and place the dough on it, the seam side down, then cover and allow to double in size, about 2 hours.

Meanwhile, heat oven to between 450 and 550 degrees. Place a covered enamel Dutch oven or heavy pot with a lid into the oven and allow it to heat for 30 minutes or so. Remove the pot from the oven, take off its top, and carefully invert the risen dough into it, so that the seam side is now facing up. Sprinkle with the sesame seeds, then put the top back on the pot and return it to the oven.

Bake for about 25 to 30 minutes, then take the top off the pot and allow it to continue to cook until it is brown and crusty all over, an additional 20 minutes or so. Put the loaf on a rack to cool for at least 30 minutes before serving.

Thank you FD, I appreciate it. I don't have a scale but I can figure that out. :yes:

[QUOTE=bower;651856]Why no Rye?

Board of Agricultural Statistics, NASS/ USDA:

1997 : " Rye was planted on 1.5 million acres in 1996, the lowest acreage on record since 1866. Acreage, except for peaking during the two World Wars, has gradually declined during the past 100 years. A large portion of the rye acreage is used as a winter cover crop, pastured, and then plowed under as green manure. Only 24% of 1996 plantings were harvested for grain. Rye intended for grain is usually planted in the fall and harvested during the late spring or early summer months. Most rye is produced in the northern Plains and southern Plains. With the exception of Georgia,
only minor acreages of rye are grown in the East and South."

[URL]https://usda.mannlib.cornell.edu/usda/nass/planting/uph97.pdf[/URL][/QUOTE]

I think a lot of it has to do with the so called economic collapse some time ago.
Since then I have seen a ton of stuff leave the shelves to never come back.
Selection has gone way down.
Mostly to make room for high volume prepared junk food.:evil:
Yesterday at the store the place looked like they had announced the end of all food to come.:lol:

Worth

[QUOTE=ricman;651872]Well enough bread for now also. I am turning my attention to smoking a brisket, all-night long low and slow for the 4th!!![/QUOTE]Better watch out, Ardmore isn't that far and you have succeeded in making me VERY hungry with all those pictures! Now brisket?:))

fresh baked sourdough bread!!!
 

[QUOTE=Worth1;651945]
Yesterday at the store the place looked like they had announced the end of all food to come.:lol:

Worth[/QUOTE]


That's what our grocery stores look like before every major holiday, any predicted snow fall, and every New England Patriots football game.

[QUOTE]Selection has gone way down.
Mostly to make room for high volume prepared junk food.:evil:
Yesterday at the store the place looked like they had announced the end of all food to come.:lol:[/QUOTE]It is just about impossible to find any rye bread on regular grocery shelves anymore. If I'm lucky the store bakery section might have their own version of a light rye or Jewish rye occasionally. No luck yesterday. They can't even keep Rubschlager Cocktail Rye Bread squares in stock, they disappear off the shelf fast, the other grained ones just sit there. I like mine rye dark and dense like my folks used to bake.

It seems that rye is or has always been a low value crop compared to winter wheat... And I guess the demand is lower, too, of course. Now as a specialty and/or organic product they can charge more for it... if available at all, which used to be a less expensive alternative. :bummer:
Friends of mine buy their flours wholesale and I'm pretty sure they still get rye. The sourdough these folks make is off the charts incredible. :love: Also takes days to make iirc. You have to be devoted to your bread to go the extra mile. ;)

Rye is best reserved for whisky.:roll::dizzy:
Worth

I've not had trouble getting rye but I suppose it is considered one of the
Alternative grains like teff etc that is a bit more expensive but worth it imho.

I make one I call BarnyardRye...a dark multi grain. Good with smoked salmon
And charcuterie fixin's.
Just a few times a year...holidays and vacations....like now so maybe this
Week!

Our 'go to' bread is the Forkish recipe.
Started within an hour of arrival here in Newfoundland.