ChuckO
TVWBB 1-Star Olympian
It won't break you, just a little bread.......This site is going to break mehttp://www.amazon.com/exec/obidos/ASIN/160774273X/tvwb-20?tag=TVWB-20
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bread
- Thread starter Len Dennis
- Start date
Cliff Bartlett
R.I.P. 5/17/2021
I love baking bread and yours looks delicious, Len. I will definitely buy the book. Thank you.
Len Dennis
TVWBB Diamond Member
Just a peek inside. The pot (5 qt) is a tad too big but I still got a 3 1/2" rise. Better size is 4 qt (Christmas is coming
).
Len Dennis
TVWBB Diamond Member
You won't go wrong with this one. I've read the relevant Reinhart ones (Crust and Crumb, Bread Bakers Apprentice) and this one by Forkish is by far the best, not just for simplicity of ingredients but methods as well. He goes from really simple to more involved (like making and using poolish and biga). 8 hr to 24 hour to it takes a week to make starters from scratch.
He even gives you a timeline with each version: start at 9.30, do this at 10, this at 10.30, etc and should be ready by 5. That sort of assistance is invaluable both for newbies and experienced alike.
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Len Dennis
TVWBB Diamond Member
Good looking loaves Peter. Do you experiment with other types?
Clint
TVWBB Olympian
Just like this but smaller! Or a bigger patty
Len Dennis
TVWBB Diamond Member
Those look awesome Len!! I love making bread myself. The way it's going with my burger quest the next thing for my is my own burger buns
Never tried. I like real chewy buns (papo seco's) just like this bread which aren't suitable for burgers.. Having said that, the dough for the seco's is extremely soft. Might work if flattened out and made a bit larger. Have to lessen the baking time as well. Let me know if you want this version. I'm not prepared to experiment tho.
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Len Dennis
TVWBB Diamond Member
Clint, that baguette recipe: great baguettes take 24 hr. OK baguettes (which are softer and taste more like bread than a baguette) takes about 2 hr. I've made both.
Guess which is easier? Which one you want?
Guess which is easier? Which one you want?
Len Dennis
TVWBB Diamond Member
Neither. The good one is Reinharts version I believe. The techniques in the book could be applied to Reinharts recipe but for a first attempt I'd follow R's method. If I were you
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Clint
TVWBB Olympian
Put up the easy one first--- but I'd like to read about the more involved one too - maybe I'll try that. I put together a couple of stir plates for beer yeast but I kind of doubt that's required.
I've been baking bread for a few years---80% of which is whole wheat, yeast, sugar/salt/oil..... and whatever else I feel like putting into it.... really simple bread machine loaves, but I've found baking to be as simple as cooking to me. I'm not very picky or all that good at either, so that helps
I've been baking bread for a few years---80% of which is whole wheat, yeast, sugar/salt/oil..... and whatever else I feel like putting into it.... really simple bread machine loaves, but I've found baking to be as simple as cooking to me. I'm not very picky or all that good at either, so that helps
Len Dennis
TVWBB Diamond Member
I'll get it up tomorrow.
Bob H.
TVWBB Hall of Fame
Another good bread book is The New Artisan Bread in Five Minutes a Day.
Len Dennis
TVWBB Diamond Member
Bob, this is not a knock against you or your recommendation. Like I said about the 2 hr or 24 hr baguette, the quick one tastes ok but the 24 hr one is best. The same applies to any "quick" recipe.
The longer rest time allows the flavours to truly develop into a world-class bread. For example, when I make the 24 hr baguette, it literally "sings" for 5-6 minutes when it somes out of the oven and cools off. You can hear the snapping and cracking of the crust. Not so with the 2 hr version.
I have not read your book suggestion so don't know whats in it. For example, Forkish uses 4 gm of yeast in 1000 gm of flour. I think that's 1/4t in 6 1/2cups (all approx). No yeast flavour but all flour flavour. Also, no sugar or honey. The more yeast, the quicker the rise (and the less flavour development). And thats what I'm after: flavour development.
How does that compare to "5 minutes"?
If you don't want to make the time commitment, "5 min" is (probably) a very good choice. I don't know, in all honesty.
Think of "5 min" vs 24 hr (or 8 hr like my 1st post) this way: a store bought high-end (translate as $$$) lasagna tastes great IF you've never eaten a home-made lasagna.
Of course, this is just my opinion. And opinions are like a******s, everyone's got one
Len Dennis
TVWBB Diamond Member
Put up the easy one first--- but I'd like to read about the more involved one too - maybe I'll try that. I put together a couple of stir plates for beer yeast but I kind of doubt that's required.
I've been baking bread for a few years---80% of which is whole wheat, yeast, sugar/salt/oil..... and whatever else I feel like putting into it.... really simple bread machine loaves, but I've found baking to be as simple as cooking to me. I'm not very picky or all that good at either, so that helps
Clint, here is the 30 minute baguette I used (one of two):
http://www.thesisterscafe.com/2010/04/baguette-2
I rate this one 6/10. Much like regular bread in taste and texture. I originally started with this one because the picture looked nice
This is the 2nd one I tried. It's a 2 hr version. It was rated 5/5 by 6 folks. I give it 2 1/2. Same reasons as above.
http://www.tablespoon.com/recipes/fast-french-baguette/e5a259ec-5a71-4b4a-85cc-1b214e87149e
Again, these are quick and easy. But if you want a baguette that doesn't taste like a "mini-loaf", use the 24 hr version.
Here is the excellent 24 hr version. It uses a starter and is the main reason it's so much better than the others. It comes from King Arthur Flour (not Reinhart):
http://www.kingarthurflour.com/recipes/classic-baguettes-and-stuffed-baguettes-recipe
10/10 !
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