avaserfi Audioholic Ninja Apr 6, 2009 #21 The obligatory pictures of the buns now that they have cooled down fully. My total involvment in the creation process was about 15 minutes. Certainly makes it easy to make a loaf or two a week. jwenthold99 said: Oh, I was going to mention, avaserfi, your sisters blog is quite nice! I have used several of her recipes, and they have all been phenomenal! Click to expand... Thanks, I will send the message to her as well! I am a pretty big fan of the site myself. Now I don't even have to call her for recipes anymore she seems to be reading my mind lately.
The obligatory pictures of the buns now that they have cooled down fully. My total involvment in the creation process was about 15 minutes. Certainly makes it easy to make a loaf or two a week. jwenthold99 said: Oh, I was going to mention, avaserfi, your sisters blog is quite nice! I have used several of her recipes, and they have all been phenomenal! Click to expand... Thanks, I will send the message to her as well! I am a pretty big fan of the site myself. Now I don't even have to call her for recipes anymore she seems to be reading my mind lately.
jwenthold99 Full Audioholic Apr 6, 2009 #22 Looks great, I am off for home to whip up a batch to start proofing!
lsiberian Audioholic Overlord Apr 6, 2009 #23 First you got me hooked on DIY speakers/subs and now your working on getting me to make DIY bread.
jwenthold99 Full Audioholic Apr 6, 2009 #24 just mixed up a batch and put it to bed, tomorrow night at this time there will be fresh bread in the house!
just mixed up a batch and put it to bed, tomorrow night at this time there will be fresh bread in the house!
MinusTheBear Audioholic Ninja Apr 6, 2009 #25 jwenthold99 said: just mixed up a batch and put it to bed, tomorrow night at this time there will be fresh bread in the house! Click to expand... I took a peak about 7 hours in and I had a few bubbles forming on top of the dough. The dough is working itself but still needs a lot more time to proof. So far so good....most likely though I will be making the bread with a slight hangover early tomorrow morning... as of now I am leaning towards making the dough into dinner rolls and see how they turn out....then making another batch using avaserfi technique in hopes of getting a nice crusty loaf .
jwenthold99 said: just mixed up a batch and put it to bed, tomorrow night at this time there will be fresh bread in the house! Click to expand... I took a peak about 7 hours in and I had a few bubbles forming on top of the dough. The dough is working itself but still needs a lot more time to proof. So far so good....most likely though I will be making the bread with a slight hangover early tomorrow morning... as of now I am leaning towards making the dough into dinner rolls and see how they turn out....then making another batch using avaserfi technique in hopes of getting a nice crusty loaf .
jwenthold99 Full Audioholic Apr 7, 2009 #26 I checked mine this morning at 6, about 9 hours into it. I am going to work on it as soon as I get home from work, which will be about 19 hours. It should be good, our house is cooler than the recommended 70d.
I checked mine this morning at 6, about 9 hours into it. I am going to work on it as soon as I get home from work, which will be about 19 hours. It should be good, our house is cooler than the recommended 70d.
MinusTheBear Audioholic Ninja Apr 7, 2009 #27 I ended up making dinner rolls this morning. I cooked them in a convection oven at 350 degrees for 40 mins or until they were brown on top. I was very surprised when I tried them how crunchy the outside layer of the roll was. The contrast in textures is phenomenal, crunchy on the outside, soft and fluffy in the inside. The flavour the dough develops is great. I had a few of them with some butter and a cup of coffee. It was delicious.
I ended up making dinner rolls this morning. I cooked them in a convection oven at 350 degrees for 40 mins or until they were brown on top. I was very surprised when I tried them how crunchy the outside layer of the roll was. The contrast in textures is phenomenal, crunchy on the outside, soft and fluffy in the inside. The flavour the dough develops is great. I had a few of them with some butter and a cup of coffee. It was delicious.
jwenthold99 Full Audioholic Apr 7, 2009 #28 MinusTheBear said: I ended up making dinner rolls this morning. I cooked them in a convection oven at 350 degrees for 40 mins or until they were brown on top. I was very surprised when I tried them how crunchy the outside layer of the roll was. The contrast in textures is phenomenal, crunchy on the outside, soft and fluffy in the inside. The flavour the dough develops is great. I had a few of them with some butter and a cup of coffee. It was delicious. Click to expand... Wow, looks great! I am looking forward to tonight!
MinusTheBear said: I ended up making dinner rolls this morning. I cooked them in a convection oven at 350 degrees for 40 mins or until they were brown on top. I was very surprised when I tried them how crunchy the outside layer of the roll was. The contrast in textures is phenomenal, crunchy on the outside, soft and fluffy in the inside. The flavour the dough develops is great. I had a few of them with some butter and a cup of coffee. It was delicious. Click to expand... Wow, looks great! I am looking forward to tonight!
jwenthold99 Full Audioholic Apr 7, 2009 #29 first results I was impressed with the results. The only hiccup I had was not putting enough flour on the tile, and it stuck it has an awesome crust, and tasted great. Another batch gets started tonight! Thanks for the recipe! Last edited by a moderator: Oct 23, 2014
first results I was impressed with the results. The only hiccup I had was not putting enough flour on the tile, and it stuck it has an awesome crust, and tasted great. Another batch gets started tonight! Thanks for the recipe!
avaserfi Audioholic Ninja Apr 7, 2009 #30 Glad to see some are enjoying the recipe. My next plan (probably over summer) is to make a sour dough version of this. Theoretically, summer is a time when I have more free time since I work and don't have as many classes. Rarely does it pan out like that, but I have intentions of starting cheese making and making some sour breads/beers. Right now I am trying my hand at charcuterie. If we get a house I will be growing a garden too. Down with being a food consumerist! In any of the cases, I will be sure to notify the board of simple techniques, such as this, that I find.
Glad to see some are enjoying the recipe. My next plan (probably over summer) is to make a sour dough version of this. Theoretically, summer is a time when I have more free time since I work and don't have as many classes. Rarely does it pan out like that, but I have intentions of starting cheese making and making some sour breads/beers. Right now I am trying my hand at charcuterie. If we get a house I will be growing a garden too. Down with being a food consumerist! In any of the cases, I will be sure to notify the board of simple techniques, such as this, that I find.
jwenthold99 Full Audioholic Apr 7, 2009 #31 avaserfi said: Glad to see some are enjoying the recipe. In any of the cases, I will be sure to notify the board of simple techniques, such as this, that I find. Click to expand... Excellent, I love this kind of stuff... I want to do some container gardens, at least for some tomatoes and peppers this summer. You are just so limited in a house
avaserfi said: Glad to see some are enjoying the recipe. In any of the cases, I will be sure to notify the board of simple techniques, such as this, that I find. Click to expand... Excellent, I love this kind of stuff... I want to do some container gardens, at least for some tomatoes and peppers this summer. You are just so limited in a house
avaserfi Audioholic Ninja Apr 7, 2009 #32 jwenthold99 said: Excellent, I love this kind of stuff... I want to do some container gardens, at least for some tomatoes and peppers this summer. You are just so limited in a house Click to expand... If you have good window access or a safe porch I would start growing some herbs. I do it in my apartment. Also, if you aren't after a huge yield you can brew some fruits/veggies in small pots. You might only get a couple strawberries, tomatoes, peppers or whatever, but they will be amazing and worth the minor effort.
jwenthold99 said: Excellent, I love this kind of stuff... I want to do some container gardens, at least for some tomatoes and peppers this summer. You are just so limited in a house Click to expand... If you have good window access or a safe porch I would start growing some herbs. I do it in my apartment. Also, if you aren't after a huge yield you can brew some fruits/veggies in small pots. You might only get a couple strawberries, tomatoes, peppers or whatever, but they will be amazing and worth the minor effort.
jwenthold99 Full Audioholic Apr 8, 2009 #34 Quick question for avaserfi; How do you store the bread short term to maintain the crust? Also, my wife tried it, loved it, and asked if I was going to start making all our bread!
Quick question for avaserfi; How do you store the bread short term to maintain the crust? Also, my wife tried it, loved it, and asked if I was going to start making all our bread!
avaserfi Audioholic Ninja Apr 8, 2009 #35 jwenthold99 said: How do you store the bread short term to maintain the crust? Click to expand... It depends, if you want the loaf to last about a day store it in a paper bag. If you want it to last for a few more days wrap it completely in plastic wrap then freeze the bread or put it in a cold dark place. Remove from the freezer 2 hours before you want to eat and let it thaw naturally. Alternatively, you can pre-slice the bread if you want (I do) and store in the freezer in zip top bags just remove as much air as possible. Avoid heating in a microwave or oven to thaw as that will dry the bread out and make it chewy. If you must, place the bread in a 400 degree F oven with a warm damp towel. Check the towel every so often to ensure that it isn't dry wetting as needed. A whole loaf will take around 20-30 minutes. The last few minutes remove the towel and up the oven to 450 degrees for extra crunch in the crust. Note: all this advice is from the wonderful book The Bread Baker's Apprentice by Peter Reinhart. A wonderful book on making a variety of breads - techniques and all. Most recipes take some effort and time, but they are well worth it. The last loaf I made from the book can be seen here. Also, my wife tried it, loved it, and asked if I was going to start making all our bread! Click to expand... I make all our bread now. It is cheaper, tastes better and I find working with dough relaxing. In addition to that it really impresses people when they find out you make bread from scratch . Although, it does help that I am all for the slow food movement and abhor the growing obsession with fast food.
jwenthold99 said: How do you store the bread short term to maintain the crust? Click to expand... It depends, if you want the loaf to last about a day store it in a paper bag. If you want it to last for a few more days wrap it completely in plastic wrap then freeze the bread or put it in a cold dark place. Remove from the freezer 2 hours before you want to eat and let it thaw naturally. Alternatively, you can pre-slice the bread if you want (I do) and store in the freezer in zip top bags just remove as much air as possible. Avoid heating in a microwave or oven to thaw as that will dry the bread out and make it chewy. If you must, place the bread in a 400 degree F oven with a warm damp towel. Check the towel every so often to ensure that it isn't dry wetting as needed. A whole loaf will take around 20-30 minutes. The last few minutes remove the towel and up the oven to 450 degrees for extra crunch in the crust. Note: all this advice is from the wonderful book The Bread Baker's Apprentice by Peter Reinhart. A wonderful book on making a variety of breads - techniques and all. Most recipes take some effort and time, but they are well worth it. The last loaf I made from the book can be seen here. Also, my wife tried it, loved it, and asked if I was going to start making all our bread! Click to expand... I make all our bread now. It is cheaper, tastes better and I find working with dough relaxing. In addition to that it really impresses people when they find out you make bread from scratch . Although, it does help that I am all for the slow food movement and abhor the growing obsession with fast food.
jwenthold99 Full Audioholic Apr 8, 2009 #37 MinusTheBear said: Here is my second loaf that I baked off today Click to expand... Did you use a bread pan? looks like it worked well! I am mixing up a half white half wheat batch just to see how it works. Healthy it up a little bit.
MinusTheBear said: Here is my second loaf that I baked off today Click to expand... Did you use a bread pan? looks like it worked well! I am mixing up a half white half wheat batch just to see how it works. Healthy it up a little bit.
MinusTheBear Audioholic Ninja Apr 8, 2009 #38 jwenthold99 said: Did you use a bread pan? looks like it worked well! I am mixing up a half white half wheat batch just to see how it works. Healthy it up a little bit. Click to expand... Thanks! Yes I did use a bread pan. After the dough was done (it sat for around 22+ hours this time), I folded it over a few times, let it sit for 10 mins or so and then shaped it into somewhat of a loaf form and placed it inside the bread pan and let it proof for 2 hours before baking (it will fill itself in the bread pan while it proofs). I used a convection oven and baked the loaf at 350 degrees for around an hour.
jwenthold99 said: Did you use a bread pan? looks like it worked well! I am mixing up a half white half wheat batch just to see how it works. Healthy it up a little bit. Click to expand... Thanks! Yes I did use a bread pan. After the dough was done (it sat for around 22+ hours this time), I folded it over a few times, let it sit for 10 mins or so and then shaped it into somewhat of a loaf form and placed it inside the bread pan and let it proof for 2 hours before baking (it will fill itself in the bread pan while it proofs). I used a convection oven and baked the loaf at 350 degrees for around an hour.
avaserfi Audioholic Ninja Apr 8, 2009 #39 Did you have a bowl of ice water in the oven when for the first half of cooking? It is hard to tell from the picture, but the crumb doesn't seem to have as much spring as I am used to seeing from this technique.
Did you have a bowl of ice water in the oven when for the first half of cooking? It is hard to tell from the picture, but the crumb doesn't seem to have as much spring as I am used to seeing from this technique.
MinusTheBear Audioholic Ninja Apr 8, 2009 #40 avaserfi said: Did you have a bowl of ice water in the oven when for the first half of cooking? It is hard to tell from the picture, but the crumb doesn't seem to have as much spring as I am used to seeing from this technique. Click to expand... No, I have not used that technique yet. I have been baking the loaves just using a standard convection oven and baking at 350.
avaserfi said: Did you have a bowl of ice water in the oven when for the first half of cooking? It is hard to tell from the picture, but the crumb doesn't seem to have as much spring as I am used to seeing from this technique. Click to expand... No, I have not used that technique yet. I have been baking the loaves just using a standard convection oven and baking at 350.
