This is for anybody else who's usually in a hurry, but can't bear the thought of buying store-bought bread anymore. (My starter's name is Teilhard -- "Everything that rises, yada yada...") Also available as a higher rez jpg or Excel file, if anyone's interested. I have this taped up on the inside door of one of my cupboards next to the sign about being tranquil as soon as I find time.

Everything's been tested. I written up everything as 3-cup single loaves because I measure out flour before hand, and store it plastic containers so it's ready to go. It's fun -- and not too time-consuming -- to experiment with multi-grains on this. (My fav's 2 cups bread flour with one cup of buckwheat flour.)

I like doing a long-rise loaf mid-week: I mix up the dough just before bed, and let it sit at room temperature (RT) overnight. Then, in the morning, put it in the fridge before leaving for work. (When I've left dough out all day, it winds up falling irreparably big time, especially in the summer. The fridge retard during the day also helps the flavor.) I take it out when I get home, give it a stir or a knead, let it sit RT for two hours while I cook dinner or clean something or look for my car keys, then bake it before going to bed. I let the loaf sit out overnight to cool, and then have fresh bread for breakfast. So, for instance, a sweet loaf that's started on Wednesday night gets noshed Friday morning. For a sour loaf, I just have to remember to move the starter to RT and give it a feed Wednesday morning, but the rest of the process is the same.

Sources are numerous (saw a No-Knead bread book from 1949 by Pillsbury the other day); the most specific one is the "Short-rise" which shows up in B. Clayton's Complete Book of Breads, and later in the Tightwad Gazette as "Cuban Bread".

Later. I gotta go clean something, hang out laundry and find my car keys.

Kell

Hi everyone

The topic of gluten-free bread comes up regularly on this forum, and I happened to stumble upon this recipe from Dan Lepard on the Guardian UK website:

http://www.guardian.co.uk/lifeandstyle/2009/may/23/baking-white-bread

Seems like he uses a combination of soya flour, potato starch, cornflour, psyllium husk powder and xanthan gum in place of wheat flour.

Though it may be useful for those with wheat allergies out there.

I've been totally taken with Salome's breads ! I made it a point to pick up some buckwheat flour last weekend, but darn it, I forgot to look for buckwheat berries. Of course, being me, I didn't bother to look at the ingredients and make a list. That would have been too simple.

So I made a few changes. I toasted a 1/2 c of sunflower seeds, doubled the dried apples, used apple juice and amber agave nectar. I used a converter to change the ml to oz or g. 125 ml of cider = 4.226 oz or 125 g, so I just went with the g. I don't know how accurate that is. I held back on the juice in the final dough as Salome suggested. I don't believe I'll have as open a crumb as she did because the dough was fairly firm. Maybe I should have added more  to make a slacker dough. It felt good though, tacky with good gluten development.

The crumb was nothing to write home about. I will have to play with this to get the right hydration. Tasty though!

Of course then I had extra dried apples so I added them to my loaves of zucchini spice bread.  The bread is a lot easier to give away than the squash!

Today I made Mark Sinclair's Multigrain bread. It smells great, can't wait to slice it. I added some starter to the Pate Fermentee. I don't know why, I just felt like it. I also added toasted walnuts, pumpkin and sunflower seeds.

If you have recipes to bake/freeze/preserve veggies and fruits, let me know. I'm always looking for ways to make use of all are garden's bounty.

Betty

Hi

I wonder if any of you can help me, I'd like to make croissants for breakfast but we are not morning people so I was wondering if it was possible to make the croissants then leave them in the fridge overnight?

I have two recipes the proportions are slightly different but more importantly the rise times are different so:-

Recipe 1 goes Mix proof 1hr in warm, knock back chill 1hr, do folds and resting etc. then shape and rise 1hr in warm.

Recipe 2 says mix proof 1hr in warm, knock back chill for 4-8hrs, do folds resting etc. then shape and rise in cool (not fridge) 2hrs.

So I wondered if I use the second recipe could I switch the 2hr cool rise with the 8hr retarded rise and then bake straight from the fridge or is this going to just make a mockery of the whole thing.

Thanks in advance

Yours Aye

Pest

I have a question for those of you who have baked Mark Sinclair's multigrain bread. When it calls for oats in the soaker, what are you using. I had oatmeal and steel cut oats. I went with the steel cut. Hopefully it won't feel like I have buck shot in my bread.

Betty

Hi everyone.

I'm looking for the Cantonese Bread formula, the one from the old kong-fu movies. Look like small white ball.

I'm sure he content rice flour but that's the only thing.

Thanks for the answers. Ron

With the kids home for the summer, I pretty well abandoned my bread baking/learning routines but school is coming and I'm ready to get down to it again.  Meanwhile I got some birthday book money (the only way I get to buy books these days) and am looking to order two books.  Trouble is, there are four on my list. I'm hoping you folks can help me.  Which two would be the best combination for a wanabe whole grain bread/sourdough bread baker?

Peter Rinehart's Whole Grain Breads

Peter Rinehart's Bread Baker's Apprentice

Dan Lepard's Handmade Bread

Mark Hammelman's Bread

With the kids home for the summer, I pretty well abandoned my bread baking/learning routines but school is coming and I'm ready to get down to it again.  Meanwhile I got some birthday book money (the only way I get to buy books these days) and am looking to order two books.  Trouble is, there are four on my list. I'm hoping you folks can help me.  Which two would be the best combination for a wanabe whole grain bread/sourdough bread baker?

Peter Rinehart's Whole Grain Breads

Peter Rinehart's Bread Baker's Apprentice

Dan Lepard's Handmade Bread

Mark Hammelman's Bread

I finally got my commercial mixer.  Now I need to know, can I bake bread in a regular oven?  Is gas or electric better?  What temp for multiple loaves?  Do I need a commercial kitchen in order to sell breads to my co-workers?  I want to take orders for the holidays and bake in my home if I can.

I know this seems elementary, but I have only baked bread in a hobart oven, baking 6 loaves at a time, in a commercial kitchen for a baker.

Thanks

Hi guys.

Does anybody know how do we build formula that have an altus (left over bread)?

I mean, is this is part of the flour/the water or what? 

Thanks, Ron.