New to bread making
Completely new to bread making. Originally wanted to bake breads that were more nutritious because my boyfriend and I were both eating very healthy, therefore bread was a rare treat for us. Ended up buying a used mixer on Craigslist and a dry ingredients container for my blender just before Thanksgiving and baked a few loaves of bread which were just so-so. On December 1st my boyfriend passed away unexpectedly...since then my days and nights have been consumed by grief. In the past few weeks I've found that I'm not alone, many people's lives have been affected by tragedy and sorrow, it's just something no one really talks about. I've been told to try and stay busy...so...I've chosen bread making (of all things) to keep me busy. It's a quiet activity if you're up at 1 am, it gives you a time and place you need to be, an excuse to drop in on people to drop off bread and an overall sense of purpose. I've switched from wanting to make healthy bread to wanting to make bread that tastes great and is visually appealing. Don't really give a crap if it's healthy or not. Maybe that will change at some point in the future. So, that's my introduction and reason for joining the forum. Gonna cruise around the sourdough section for awhile.
and sorry to learn of your very recent loss. Baking was an activity the two of you shared, so it makes sense for it to help keep you connected. The breads in your pic are lovely and sure to be welcomed with open arms and a warm visit.
We hope you'll join us often and participate in the ongoing conversations. Wishing you comfort, peace and love in coming days and the new year,
Cathy
Thanks for your kind words Cathy. So far I've only been using one book, which is Peter Reinhart's Artisan Breads Every Day. Getting good feedback on the breads but I'd like to achieve a more open crumb. Not sure if it's the recipes, using a fairly new starter or my shaping techniques. Trial and error. If anyone could chime in on some good books it would be appreciated. If I should post that in a different thread please let me know, I'm not too forum savvy:)
Thanks for your kind words Cathy. So far I've only been using one book, which is Peter Reinhart's Artisan Breads Every Day. Getting good feedback on the breads but I'd like to achieve a more open crumb. Not sure if it's the recipes, using a fairly new starter or my shaping techniques. Trial and error. If anyone could chime in on some good books it would be appreciated. If I should post that in a different thread please let me know, I'm not too forum savvy:)
If you're new to bread making and you're turning out loaves like that, you have missed your calling. Those are fab. Merry Christmas.
Oh you are too sweet. I just know I've got a lot to learn about baking bread but it looks like I've come to the right place.
Welcome sidinggirl
There is purpose in life and life in bread. I wish I could explain the purpose of death, but I can not.
You have chosen wisely.
Persue in peace.
Hug.
dobie
Thanks dobie. I have faith that there is a purpose to the whole circle, just don't know what that purpose is yet...thanks for the warm welcome
sidinggirl
I know you have faith. As to purpose, I am sure you will find it, if you haven't already.
You seem determined and I'm sure you will do well with whatever you persue. Bread is a good start for peace of heart. It has been for me.
I wish I had more to offer, but all I can come up with is to 'just let it flow'.
So, bake on.
dobie
I've just joined and yours is the first post I've read that wasn't during a general search for information. I was moved by your words and want to offer my deepest condolences.
I started baking - anything and everything - from scratch about 14 months ago, and baking my own bread for almost a year (no bought bread in the house since January) and now get "angsty" if I don't bake at least weekly. Particularly bread. I too find it totally therapeutic.
So ... Hello and welcome. I'm sure we're both going to get a lot from this site and particularly the Forum!
Best wishes,
Penny
Penny
Welcome aboard.
dobie
That was very nice of you to say about the words, not the best writer, but I really meant them...been staying off the forum a little while, on a little bender last couple days...There are some smart and helpful people on here. Bound to get a lot out of help and ideas from this great group of people.
Working my way through Peter Reinhart's bread book. At the request of friends who have been receiving the bread, planning to bake a marble rye tomorrow, eeeck, wish me luck. I'll post it here regardless if it works out or is a fail.
What is your favorite kind of bread to bake?
sidinggirl
Benders can be good, just please be safe and with friends if you can (stand it).
I would love to know of your process and results with the 'marble rye'. Pass or fail, it's all helpful.
dobie
Hello there! Favourite loaf is Nigel Slater's Rye. Rye's apparently not the easiest flour to use, but it's a great little recipe and I guess I like a challenge :-) I probably make it once a week, and I'm definitely improved - with a few tricks along the way!! And yours?
Penny
And those tricks might be? I'm always looking for pointers.
I've heard of Slater, but have not yet read.
I have actually adopted a recipe that AbeNW11 posted recently as my 'start from standard', for all bastardizations. It's based on Hamelman's Vermont SD. Very simple and elegant.
http://www.thefreshloaf.com/node/44371/sourdough-serendipity
Scroll down a bit and you'll find it.
I forget the math, but I think it's about 10% Rye or so, and as such brings on the Rye dynamic without too much difficulty. I find it's a very good 'base' recipe to extrapolate from (and so far), in many different ways.
If I had any tricks, I would gladly let you know, but I don't think I have any (that I'm aware of) other than just plain old standard practice. Which of course, can be a trick in itself.
Thanks for sharing.
dobie
ps - if you would like to post Nigel's recipe, I'd love to have a look at it.
Having difficulty pasting links on my new phone ($)%') technology!) but if you google Nigel Slater Guardian Rye Bread it will take you right there!
As for tricks ... the first I found was searching for a way of getting a better rise as I read that rye was low (?) in gluten and tricky to work with. And that was to introduce Vitamin C into the mix. You can either grind up a Vit C tablet or, as I did, get some good grade Vit C powder from eBay. I typically use about a teaspoon of it.
I don't know if it was me or the C, but it's certainly better rise now!
Another way to achieve the better rise is to use an egg in the mix.
Paul Hollywood says a good way to introduce steam into the oven (for a chewy crust) is to have a roasting tray at bottom of oven then, as you're about to put the bread in, pour in a jug of cold water. I always do this. If I forget for any reason and get a brick-hard crust a great way to rescue it is ...
... dampen a clean teatowel with cold water, wrap the warm loaf in it and put it back in the hot oven for 10 minutes or so. This usually sorts it out. For extra measure, I leave it wrapped on the cooling tray for a while.
And I think that's all my tricks!
Thank you for the link. I'll take a look at it.
All best,
Penny
Thank you Penny
I do have some ascorbic acid (V-C) kicking around and maybe I will do a quick comparetive with it/without it.
Hollywood's advice on steam is basically how I do it as well. But I put in about 1.75 cups hot tap water to the tray when I start to pre-heat the oven. When I put the dough in, it's steaming away and at the end of the first 10 minutes of bake , the water is evaporated and I don't need to remove the pan when everything's hot.
I will look up Slater's recipe as well.
Thanks
dobie
sidinggirl, you might appreciate this TED talk given by Peter Reinhart, where he waxes somewhat poetic about the 'life and death' cycles inherent in baking bread. I'm not sure where your head and heart are at the moment but it seems that baking bread has grounded a lot of people. I certainly find it soothing and feel more connected to life than I ever did when working in a high-pressure consulting career.
https://www.ted.com/talks/peter_reinhart_on_bread?language=en
By the way, I made his marble rye a while back - turned out brilliant!
LL
... is definitely what ALL baking does for me!
Dobie :)
Made the starter yesterday, dough today. All in the fridge and planning to bake tomorrow. Only worry is the dark didn't get dark enough to marble...
So now we wait....
sidinggirl
Yes, now the wait. But not to worry. It will be bread.
Sounds so good.
dobie
ps - Hi again LL, good to read you here.