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BD Makes Bread - Page 2

post #21 of 34
A bread thread ?? Come on B ! Lol. In all seriousness, great thread & it all looks awesome ! biggrin.gif
I gotta give ya a bad time man !
beercheer.gif
Edited by WaterinHoleBrew - 12/3/14 at 8:41pm
post #22 of 34
Quote:
Originally Posted by Chef JimmyJ View Post

Here is another tip. After the first rise, place the dough in a lightly oiled gallon ziplock and rest, aka Retard, the dough in the refer overnight. Pull out 3-4 hours before you wish to bake and place in that oiled bowl. After a full doubling, portion and pan as usual, let rise and bake. The extra time retarding allows for the yeast do it's thing and enzymatic action to take place giving the bread a much more deep and complex flavor...JJ

At the last job I worked we did that with our pizza doughs. We'd always save a couple of doughs for ourselves and set them aside for two or three days. Then we'd make pizzas, or my fave, cheese bread with them! It was almost like sour dough but not quite...
post #23 of 34

Wow.....seems the bread craze has struck. I also just so happen to have some resurrected/saved sour dough start in my oven with the light on (cold here) to crank out some boules today, so seeing this thread and the responses is timely. Great work on the bread there Brian....and the smile on Ruby is priceless, she'll probably remember that & smile every time she thinks of it perhaps as she is baking off a loaf or two in her own kitchen. Good times my friend....I think baking bread brings out the Alton Brown side in most of us...LOL....it's magical & mysterious stuff. One last plug....the Loaf of Death from Case is awesome and easy even without the bushel of jalapenos......Willie

post #24 of 34
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

Okay so I read the post, read JJ's retarded post ( I know) so I just whipped up a batch. First rise will be done just in time to pack into the fridge and wait until I can bake it tomorrow afternoon.


Sounds like a plan brother. 

post #25 of 34
Thread Starter 
Quote:
Originally Posted by WaterinHoleBrew View Post

A bread thread ?? Come on B ! Lol. In all seriousness, great thread & it all looks awesome ! biggrin.gif
I gotta give ya a bad time man !
beercheer.gif


Oh yeah.... Could be habit forming. 

post #26 of 34
Thread Starter 
Quote:
Originally Posted by Chef Willie View Post
 

Wow.....seems the bread craze has struck. I also just so happen to have some resurrected/saved sour dough start in my oven with the light on (cold here) to crank out some boules today, so seeing this thread and the responses is timely. Great work on the bread there Brian....and the smile on Ruby is priceless, she'll probably remember that & smile every time she thinks of it perhaps as she is baking off a loaf or two in her own kitchen. Good times my friend....I think baking bread brings out the Alton Brown side in most of us...LOL....it's magical & mysterious stuff. One last plug....the Loaf of Death from Case is awesome and easy even without the bushel of jalapenos......Willie


I love sour dough. ...The real flavorful hard crust stuff from the west coast.  Sourdough in Texas is a bit disapointing. I have no idea how to make / or buy a starter.  But want to give it a shot. Bet I can find something around here about it. b

post #27 of 34

Wow.....seems the bread craze

Quote:
Originally Posted by BDSkelly View Post
 


I love sour dough. ...The real flavorful hard crust stuff from the west coast.  Sourdough in Texas is a bit disapointing. I have no idea how to make / or buy a starter.  But want to give it a shot. Bet I can find something around here about it. b


This site will send you a starter from a very old original culture...just send a self addressed stamped envelope. Also a good informative site with recipes/pictures/tips etc

http://carlsfriends.net/

post #28 of 34
Quote:
Originally Posted by Chef JimmyJ View Post
 

Looks great! Try making the Rolls.Weigh the dough and divide by 12, 4 oz each is a good size. Bake off and after letting them cool completely, bag and freeze them removing as much air as possible without crushing them. 30 seconds in the microwave and 3-5 minutes in a 325° oven and you are eating what taste like fresh baked rolls weeks or even months later. Here is another tip. After the first rise, place the dough in a lightly oiled gallon ziplock and rest, aka Retard, the dough in the refer overnight. Pull out 3-4 hours before you wish to bake and place in that oiled bowl. After a full doubling, portion and pan as usual, let rise and bake. The extra time retarding allows for the yeast do it's thing and enzymatic action to take place giving the bread a much more deep and complex flavor...JJ

 

I actually normally do this, when I make rolls. I have enough dough to make two pans of rolls. One gets a second rise and in the oven for supper, they other amongst other things I will make that other pan of rolls. I wrap it with oiled plastic wrap and into the reefer overnight. It does develop a lot more flavor AND the rolls brown so much better.

 

I also spent a lot of time experimenting with salt, besides flavor, its also a retardant and can make a large difference when baking between the taste and crumb due to the time of rising being modified.

post #29 of 34
Quote:
Originally Posted by BDSkelly View Post
 


I love sour dough. ...The real flavorful hard crust stuff from the west coast.  Sourdough in Texas is a bit disapointing. I have no idea how to make / or buy a starter.  But want to give it a shot. Bet I can find something around here about it. b

 

I have heard that its all in the water, but a friend who spent a summer in Italy somewhere with a master baker laughs at me. He said its due to the different stains of wild yeast that are everywhere. You can grow/start your own sourdough anywhere but some wild yeasts are just not palettable. When you start a culture unless a seasoned veteran you'll actually be growing a hybrid thru no fault of your own involving you local wild yeasts also. You can also culture your own starter of that local wild yeast.

 

I never messed with sourdough, but I believe Disco does, and does a bunch.

 

BTW, I recommend a site called the "Fresh Loaf" They are to bread what SMF is to smoked meats. Its funny, I've been there for years now, and everytime I ask someone about there baking info, seems they always refered me there.LOL

post #30 of 34
Quote:
Originally Posted by Chef Willie View Post

Wow.....seems the bread craze


This site will send you a starter from a very old original culture...just send a self addressed stamped envelope. Also a good informative site with recipes/pictures/tips etc
http://carlsfriends.net/

I got starter from "Carl'sFriends".... sent them a couple bucks for their trouble... Good sour flavor...
post #31 of 34
Thread Starter 
Quote:
Originally Posted by Chef Willie View Post
 

Wow.....seems the bread craze


This site will send you a starter from a very old original culture...just send a self addressed stamped envelope. Also a good informative site with recipes/pictures/tips etc

http://carlsfriends.net/


Thanks chef. I appreciate the hook up. B

post #32 of 34
Thread Starter 
Quote:
Originally Posted by DaveOmak View Post


I got starter from "Carl'sFriends".... sent them a couple bucks for their trouble... Good sour flavor...


Thanks for the direction Dave!

post #33 of 34
Thread Starter 
Quote:
Originally Posted by Foamheart View Post
 

 

I have heard that its all in the water, but a friend who spent a summer in Italy somewhere with a master baker laughs at me. He said its due to the different stains of wild yeast that are everywhere. You can grow/start your own sourdough anywhere but some wild yeasts are just not palettable. When you start a culture unless a seasoned veteran you'll actually be growing a hybrid thru no fault of your own involving you local wild yeasts also. You can also culture your own starter of that local wild yeast.

 

I never messed with sourdough, but I believe Disco does, and does a bunch.

 

BTW, I recommend a site called the "Fresh Loaf" They are to bread what SMF is to smoked meats. Its funny, I've been there for years now, and everytime I ask someone about there baking info, seems they always refered me there.LOL


You jarred my memory. Yup he made sour dough biscuits  a while back. .  I'll touch base with our Canadian.  Thanks Kev.

B

post #34 of 34

Ruby approved bread. Major league success, BD.

 

Disco

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