The Bread Thread

Winemaking Talk - Winemaking Forum

Help Support Winemaking Talk - Winemaking Forum:

MHSKIBUM

Member
Joined
Mar 5, 2020
Messages
58
Reaction score
71
I've been using bread flour to keep faithful to recipes until I become a more proficient baker. One thing that I tried when I lacked bread flour was substituting 1-1/2 teaspoons per cup of AP flour with vital wheat gluten. It certainly helps develop the gluten. I've also found that extra kneading can do the same thing.
 

Sailor323

Senior Member
Joined
Apr 19, 2019
Messages
200
Reaction score
209
I've been using bread flour to keep faithful to recipes until I become a more proficient baker. One thing that I tried when I lacked bread flour was substituting 1-1/2 teaspoons per cup of AP flour with vital wheat gluten. It certainly helps develop the gluten. I've also found that extra kneading can do the same thing.
Which bread flour are you using? Gold Medal, Pillsbury and King Arthur are all over 12% protein. White Lily, on the other hand, is only 11.7%, same as KA AP
 

MHSKIBUM

Member
Joined
Mar 5, 2020
Messages
58
Reaction score
71
I use generic bread flour and found it works as well (considering my capabilities) as KA. I found it much cheaper to buy flour in bulk — 20kg bags.
BTW, I found the best way to store bulk flour is to place the bag in a large ice chest that keeps pests and moisture out. I buy coolers second hand for $10 each at Goodwill.
I use another cooler as a cooler to eke the last bit of wine from sediment that I put in a jar and as a cool space to prolong feedings for my sourdough starter. I freeze water in wine kit bladders as the cooling medium.
I also use coolers for their ability to keep things hot, e.g. as a hot water bath when I bulk sous vide large quantities of ribs, steaks or even a full-size brisket.cooler storage.jpg
 

ibglowin

Moderator
Staff member
Administrator
Super Moderator
Joined
Jul 7, 2009
Messages
23,958
Reaction score
24,177
Location
Northern Nuevo Mexico
The struggle continues.........

1619709470947.jpeg

100% KA AP flour. Made the long almost horizontal cuts. They did seem to blow out more on top instead of the sides for the most part. I think I may need to deepen the cuts even more. I think I was at ~0.25" and I think I may need more like ~0.5-0.75" deep.

On the other hand the Boules are C'est Magnifique!

1619709650919.jpeg


Taking all this out to SoCal next week for a visit with the Grand Kids and of course a trip to Paso for a few days for some much needed R&R and wine tasting!


The Cafe' oven is amazing still. Today I had a double dutch oven going on. Cooked both Boules at the same time. Both were done perfectly with no increase in time or temp needed. Yea and I turned on the oven to preheat 450 while still in bed @630AM which was fun...... :db
 

Sailor323

Senior Member
Joined
Apr 19, 2019
Messages
200
Reaction score
209
Very nice
The struggle continues.........

View attachment 73959

100% KA AP flour. Made the long almost horizontal cuts. They did seem to blow out more on top instead of the sides for the most part. I think I may need to deepen the cuts even more. I think I was at ~0.25" and I think I may need more like ~0.5-0.75" deep.

On the other hand the Boules are C'est Magnifique!

View attachment 73964


Taking all this out to SoCal next week for a visit with the Grand Kids and of course a trip to Paso for a few days for some much needed R&R and wine tasting!


The Cafe' oven is amazing still. Today I had a double dutch oven going on. Cooked both Boules at the same time. Both were done perfectly with no increase in time or temp needed. Yea and I turned on the oven to preheat 450 while still in bed @630AM which was fun...... :db
.
 

Sailor323

Senior Member
Joined
Apr 19, 2019
Messages
200
Reaction score
209
Very nice. There is a technique to forming the loaves so they bake evenly. About 50% of the time my baguettes and bâtards are bigger on one end or the other. It all starts when you roll out the "logs"
 

Sailor323

Senior Member
Joined
Apr 19, 2019
Messages
200
Reaction score
209
The struggle continues.........

View attachment 73959

100% KA AP flour. Made the long almost horizontal cuts. They did seem to blow out more on top instead of the sides for the most part. I think I may need to deepen the cuts even more. I think I was at ~0.25" and I think I may need more like ~0.5-0.75" deep.

On the other hand the Boules are C'est Magnifique!

View attachment 73964


Taking all this out to SoCal next week for a visit with the Grand Kids and of course a trip to Paso for a few days for some much needed R&R and wine tasting!


The Cafe' oven is amazing still. Today I had a double dutch oven going on. Cooked both Boules at the same time. Both were done perfectly with no increase in time or temp needed. Yea and I turned on the oven to preheat 450 while still in bed @630AM which was fun...... :db
As I said earlier, there is a technique to rolling out the loaves. Mine are frequently bulbous in one place or another. This video was helpful. forming baguettes - Google Search
 

JoP

Senior Member
Joined
Jun 19, 2019
Messages
106
Reaction score
43
Anyone used wine yeast for bread making?
Thanks
Since no one answered this question, for those who are interested , I found the answer in Wine Maker Magazine:
 

sour_grapes

Victim of the Invasion of the Avatar Snatchers
Joined
Sep 19, 2013
Messages
12,851
Reaction score
13,225
Location
near Milwaukee
Started another batch tonight for a boule tomorrow. The "interesting" thing is that I used EC-1118. I have tons of packets from kits where I swapped out the yeast. I realized that I will never use them all on wine, so I decided to give it a try with bread. It took off like gangbusters so far!
 

sour_grapes

Victim of the Invasion of the Avatar Snatchers
Joined
Sep 19, 2013
Messages
12,851
Reaction score
13,225
Location
near Milwaukee
I needed to pick up some more bread yeast (having gone through two of the 4 oz. jars of Red Star). Hmm, the 4 oz. jars are $6 at my normal (~Kroger) grocery store, but I was at the local fru-fru co-op, where it was $9 for 4 oz. But lo and behold, next to it was a 2 lb (32oz) vacuum pack for $9.50. (Which, I just checked, runs $21 at Kroger's and $9.50 at Walmart, but $6 on Amazon.)

So, anyway, I am set for bread yeast for a while, yo?! Anyone want any? :)
 

bstnh1

Supporting Members
WMT Supporter
Joined
Jun 6, 2012
Messages
1,145
Reaction score
1,735
Location
In the woods of New Hampshire
I needed to pick up some more bread yeast (having gone through two of the 4 oz. jars of Red Star). Hmm, the 4 oz. jars are $6 at my normal (~Kroger) grocery store, but I was at the local fru-fru co-op, where it was $9 for 4 oz. But lo and behold, next to it was a 2 lb (32oz) vacuum pack for $9.50. (Which, I just checked, runs $21 at Kroger's and $9.50 at Walmart, but $6 on Amazon.)

So, anyway, I am set for bread yeast for a while, yo?! Anyone want any? :)
You should be all set to rise to any occasion. :slp
 

sour_grapes

Victim of the Invasion of the Avatar Snatchers
Joined
Sep 19, 2013
Messages
12,851
Reaction score
13,225
Location
near Milwaukee
I have been doing the same thing over and over. I stopped following a recipe months ago. (Hint: question coming!) I have been happy enough with the results, but not sure I am operating optimally. I do things more by feel than by measure. I use usually 1/2 whole wheat flour (Dakota Maid) and 1/2 bread flour (King Arthur), and also salt and yeast, of course. BUT, I just add the water to my sense of how much water I should have.

Well, today, I did exactly the above, as always, but I also measured my water intake. It turned out to be exactly 0.750 hydration. By most accounts, this is quite high, but not outrageous. I would like to ask the collective: Do you strictly measure your hydration? Do you have any feedback on my hydration level or my results?



IMG_2496.JPG
 

Latest posts

Top