BREAD!!!!

[3okirb]

I used to make bread and got away from it.  I'm looking to start back and wanted to see what you guys are making!

What's your favorite bread recipe, what kind of bread does it make, and why do you like it?

GO!!

[Mr. Frugalwoods]

This is my standard recipe:

http://www.kingarthurflour.com/recipes/no-knead-crusty-white-bread-recipe

But basically anything from their site is pure gold.  I make a full batch of that dough about once every two weeks and bake boules as I need them.

[Heart of Tin]

I make a full batch of this: http://www.kingarthurflour.com/blog/2009/12/01/the-crunchiest-crackliest-chewiest-lightest-easiest-bread-youll-ever-bake/ on Saturday or Sunday and the dough lasts about a week gaining flavor throughout the week. I make small boules or baguettes throughout the week. It's a really easy lean recipe (contains only flour, water, salt, and yeast) that yeilds a lot of versatile dough.

Tonight I made pretzels with this recipe: http://www.cookbooks365.com/bavarian-pretzels-laugenbrezel/ which turned out perfect:



They're buttery, crusty, and they go great with a cheddar mornay sauce and a beer.

[sheepstache]

I love this bread:
http://www.kitchenparade.com/2009/11/homemade-whole-grain-bread.php
Whole wheat bread with pumpkin.

It's actually the only bread recipe I know and I wouldn't recommend it as a first attempt at bread like I did.

I just freaking love the texture. It's moist and kind of coarse. I like to make it in rolls, then have one sliced lengthwise with pats of cold butter or cheddar in between for breakfast.  It feels sustaining, rather than leading to a crash like other carb-heavy breakfasts do.

[G-dog]

I make the NYT no knead bread recipe. The KAF recipe is likely very similar.  And this reminds me that I need to start a batch, it sits overnight.

[surfhb]

I lost 20lbs and feel much better by not eating it anymore.....go figure!

[Mr. Frugalwoods]

How do you go about freezing dough? is this even a thing?

I don't freeze the KAF yeast dough, I just keep it in the fridge (covered) for up to 10 days or so.  It will keep yeasting away (smells like beer!) and each boule will taste a bit tangier.  I just tear off chunks as I need them, knead a couple of times, proof for 1.5 hours, and bake.

[spokey doke]

Here you go...great resource...enjoy:

http://www.thefreshloaf.com

[rtrnow]

Bread baked in enamel cast iron is the best way I've found to get a nice crisp crust at home in a conventional oven. The standard ratio for bread is 5 parts flour to 3 parts water. You can play around with flours and additions.

My standard:

20 oz flour (ap or bread)
12 oz (by weight) water
1 packet yeast
large pinch salt
2 T fresh rosemary chopped

Bake in enamel cast iron dutch oven at 450 covered for 30 minutes. Then uncover and cook another 15-20 minutes.

[homehandymum]

Bread baked in enamel cast iron is the best way I've found to get a nice crisp crust at home in a conventional oven. The standard ratio for bread is 5 parts flour to 3 parts water. You can play around with flours and additions.

My standard:

20 oz flour (ap or bread)
12 oz (by weight) water
1 packet yeast
large pinch salt
2 T fresh rosemary chopped

Bake in enamel cast iron dutch oven at 450 covered for 30 minutes. Then uncover and cook another 15-20 minutes.

Sounds awesome.  Do you preheat your dutch oven or put the loaf into it cold and then into the hot oven?

[rtrnow]

Bread baked in enamel cast iron is the best way I've found to get a nice crisp crust at home in a conventional oven. The standard ratio for bread is 5 parts flour to 3 parts water. You can play around with flours and additions.

My standard:

20 oz flour (ap or bread)
12 oz (by weight) water
1 packet yeast
large pinch salt
2 T fresh rosemary chopped

Bake in enamel cast iron dutch oven at 450 covered for 30 minutes. Then uncover and cook another 15-20 minutes.

Sounds awesome.  Do you preheat your dutch oven or put the loaf into it cold and then into the hot oven?

Let if do the second rise in the cold dutch oven. Do make sure to lightly oil the bottom.

[Zikoris]

I've switched to this one for everyday bread: http://www.budgetbytes.com/2015/02/no-knead-english-muffin-bread/

It's fast, easy, brainless, and tasty. I make bread about 3 times a week in the evenings after work, and this fits well.

[Gerard]

+1 on the NYT/Bittman/Lahey no-knead recipe. Which I simplify by skipping the second rise with all the floured cloths and stuff. Got some in the oven right now!

[G-dog]

+1 on the NYT/Bittman/Lahey no-knead recipe. Which I simplify by skipping the second rise with all the floured cloths and stuff. Got some in the oven right now!

Do you have any problem transferring the very loose dough to the molten hot preheated Dutch oven? I do the 2nd step, but in a plastic container so I can try to dump it into the baking vessel. Even with adding some flour, it still sticks to the plastic in some spots. I try to loosen and coat with flour, but  it is like trying to shape water into a free form square...

[spokey doke]

if you flip the loaf onto parchment paper and then put it in the dutch oven it is a lot easier.

also, the Lodge Combo Cooker is easier to use since you are using a shallower pan on the bottom (deep one on top).

[OSUBearCub]

Tonight I made pretzels with this recipe: http://www.cookbooks365.com/bavarian-pretzels-laugenbrezel/ which turned out perfect:

They're buttery, crusty, and they go great with a cheddar mornay sauce and a beer.

Your pretzel game is strong!  These look craymazeballs.

[MustachianAccountant]

I make a full batch of this: http://www.kingarthurflour.com/blog/2009/12/01/the-crunchiest-crackliest-chewiest-lightest-easiest-bread-youll-ever-bake/ on Saturday or Sunday and the dough lasts about a week gaining flavor throughout the week. I make small boules or baguettes throughout the week. It's a really easy lean recipe (contains only flour, water, salt, and yeast) that yeilds a lot of versatile dough.

Tonight I made pretzels with this recipe: http://www.cookbooks365.com/bavarian-pretzels-laugenbrezel/ which turned out perfect:

They're buttery, crusty, and they go great with a cheddar mornay sauce and a beer.

Did you do the Lye dip with those too, or omit that part?

[Eric]

+1 on the NYT/Bittman/Lahey no-knead recipe. Which I simplify by skipping the second rise with all the floured cloths and stuff. Got some in the oven right now!

Do you have any problem transferring the very loose dough to the molten hot preheated Dutch oven? I do the 2nd step, but in a plastic container so I can try to dump it into the baking vessel. Even with adding some flour, it still sticks to the plastic in some spots. I try to loosen and coat with flour, but  it is like trying to shape water into a free form square...

I use cornmeal on a towel for the second rise (top and bottom of the dough).  So I don't have a sticking problem, but I do have a "might get cornmeal everywhere" problem.  When I take the dutch oven out of the hot oven, I put it on a trivet in the sink.  Then grab the ends of the towel and dump the dough roughly into the hot dutch oven, which allows most of the cornmeal to fall into the dutch oven, but what misses falls into the sink for easy cleanup.  Then grab your hot pads and shake the shit out of your dutch oven to center the dough, cover, and back in the oven.

[iknowiyam]

Flatbread... use as a pizza crust, fold-over for sandwich, wrap for... wrap, also can kinda act as a tortilla, too!

http://www.melskitchencafe.com/homemade-flatbread-greek-pocketless-pitas-with-a-simple-tutorial/

[Gerard]

Do you have any problem transferring the very loose dough to the molten hot preheated Dutch oven? I do the 2nd step, but in a plastic container so I can try to dump it into the baking vessel. Even with adding some flour, it still sticks to the plastic in some spots. I try to loosen and coat with flour, but  it is like trying to shape water into a free form square...

I do the rise in a large flattish plastic bowl (probably formerly a salad bowl). I use a wet rubber spatula to sort of stab-loosen around the edges before I get the hot pot out of the oven, then use similar stabby motions to half-pour the dough into the pot. It doesn't always hit square on the bottom, but it resolves itself during the first part of the bake (the covered part). About a tablespoon's worth of very sticky dough remains in the bowl. Such is life. :-)

EDIT: I should point out that I use 100% whole wheat flour, and its bran acts as a sort of moisture-optimizer in the same way that compost does in soil. So my dough is probably less sticky than a white-flour dough.

[NumberCruncher]

King Arthur is pretty great (the website and the flour).

Favorite whole wheat bread recipe:
http://www.kingarthurflour.com/recipes/classic-100-whole-wheat-bread-recipe

[Static Void]

After spending time in Malaysia, I got obsessed with creating their style of flatbread roti.

Just 2 parts flour to 1 part water (and yes King Arthur bread flour works the BEST), and a little oil. Form into balls and soak in oil. Wait 4-8 hours, spread out as thin as you can, brush some oil on it, fold and fry. Also you can use a little oil on the griddle.

(I watched a lot of youtubes of roti-throwing before it started getting close to what I wanted.)

Dip in curry or tasty-bites indian packets or whatever.

Does that count?

[slschierer]

My favorite sandwich bread
http://www.food.com/recipe/avantis-bread-22811

This bread is a sweeter bread that works really well with lunch meat sandwiches.  I'm  not sure that it's healthy, but it's sooo good!

[NumberCruncher]

After spending time in Malaysia, I got obsessed with creating their style of flatbread roti.

Just 2 parts flour to 1 part flour (and yes King Arthur bread flour works the BEST), and a little oil. Form into balls and soak in oil. Wait 4-8 hours, spread out as thin as you can, brush some oil on it, fold and fry. Also you can use a little oil on the griddle.

(I watched a lot of youtubes of roti-throwing before it started getting close to what I wanted.)

Dip in curry or tasty-bites indian packets or whatever.

Does that count?

Sooo delicious. :D


I've done chapati at home, but haven't done other Indian flatbreads (mostly because of the amount of oil used). I like making what I call "Indian burritos" with (non-liquidy) curry wrapped up in chapati like a burrito. apparently other people have done the same as well: http://threemanycooks.com/conversations/indian-burritos-and-keys-to-the-kitchen-giveaway/

[G-dog]

Do you have any problem transferring the very loose dough to the molten hot preheated Dutch oven? I do the 2nd step, but in a plastic container so I can try to dump it into the baking vessel. Even with adding some flour, it still sticks to the plastic in some spots. I try to loosen and coat with flour, but  it is like trying to shape water into a free form square...

I do the rise in a large flattish plastic bowl (probably formerly a salad bowl). I use a wet rubber spatula to sort of stab-loosen around the edges before I get the hot pot out of the oven, then use similar stabby motions to half-pour the dough into the pot. It doesn't always hit square on the bottom, but it resolves itself during the first part of the bake (the covered part). About a tablespoon's worth of very sticky dough remains in the bowl. Such is life. :-)

EDIT: I should point out that I use 100% whole wheat flour, and its bran acts as a sort of moisture-optimizer in the same way that compost does in soil. So my dough is probably less sticky than a white-flour dough.

This is similar to what I do, I try to dust with flour during this process so it doesn't stick as I try to loosen it all of the way around.  Always come out delicious, but not necessarily symmetrical.

[Megma]

We also do Dutch oven method (follow a book we got as a gift called "my bread" by Lahey, the chef others have mentioned)  but we preheat the Dutch oven and put in the bread after the second rise. We also don't oil the bottom.

We make something from the same book called a "stecca" aka an Italian baguette that's amazing! Similar process but no Dutch oven needed, uses an oiled cookie sheet and makes the worlds best sandwich!

Lahey book has helped us a ton, we were hopeless at bread before that! Had tried several times and types all were pretty lackluster, since trying this we've baking bread almost daily for two people!

Bread baked in enamel cast iron is the best way I've found to get a nice crisp crust at home in a conventional oven. The standard ratio for bread is 5 parts flour to 3 parts water. You can play around with flours and additions.

My standard:

20 oz flour (ap or bread)
12 oz (by weight) water
1 packet yeast
large pinch salt
2 T fresh rosemary chopped

Bake in enamel cast iron dutch oven at 450 covered for 30 minutes. Then uncover and cook another 15-20 minutes.

Sounds awesome.  Do you preheat your dutch oven or put the loaf into it cold and then into the hot oven?

Let if do the second rise in the cold dutch oven. Do make sure to lightly oil the bottom.