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The recipe that I used comes from "ArtisanBreadwithStev on Youtube   https://www.youtube.com/watch?v=QRJfNB7T-zg
It is a large batch recipe and makes 5 regular loaves of bread.
I used a commercial bread pan that my husband gave me - so I made three very large loaves  : )


Recipe: 7 1/2 cups cool tap water
                 1 Tbs salt
                 1 rounded tsp of rapid rise yeast
                 1 - 5 lb bag of flour

In a large tub or bowl mix water, salt and yeast. Add the flour and stir with a wood spoon handle - then using a spatula. This dough will be sticky.

Put something over the top - either a lid to the tub or plastic cling wrap.
The dough will double in size. Let the dough sit on the counter at least 8 - 24 hours.
I let mine sit for 24 hours and it had such a marvelous flavor : )

Spray the 5 bread pans with cooking spray.

Stir the dough to reduce the size before working.

Flour the board and put dough on the flour.
The dough will be moist and sticky. Divide the dough into 5 'pie slice' portions.

Separate and put into pans - using a dough scraper or large spatula makes it a bit easier to get them into the pans.

Cover with a flour sack towel and proof for 1 1/2 hours.

After 1 1/4 hours into proofing - move the oven rack to the center and turn on at 400F to preheat.

After proofing, put all pans on the center rack and bake for 45 minutes.

This bread slices easily after it has cooled.

This bread has a great texture and taste. Enjoy.








This-dough-will-be-sticky..jpg
This dough will be sticky.
This dough will be sticky.
The-dough-will-double-in-size..jpg
The dough will double in size.
The dough will double in size.
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Stir the dough to reduce the size before working.
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Divide the dough into 5 'pie slice' portions.
Use-a-dough-scraper-to-get-into-the-pan..jpg
Use a dough scraper to get into the pan.
Use a dough scraper to get into the pan.
Cover-with-a-flour-sack-and-proof-for-1-1-2-hours..jpg
Cover with a flour sack and proof for 1 1/2 hours.
Cover with a flour sack and proof for 1 1/2 hours.
My-three-loaves-).jpg
My three loaves : )
My three loaves : )
1-bread-10.JPG
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Once cool - it slice up easily.
Staff note (paul wheaton) :

I certify that this BB is complete!

 
steward
Posts: 5826
Location: United States
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Note to people who can certify BB's: I am aware that this does not meet the requirements for the BB, but I am posting it anyway. I just want it to be known that I tried! And I can try again later!
-------------------------

I started some polydough! My spin on Paul's polydough is a double batch of his recipe with some instructions mixed in from Nourishing Traditions by Sally Fallon: 8 cups warm water, 8 tablespoons APC vinegar, 2 tablespoons sea salt, 1 cup coconut oil, and enough of whatever gluten-free flours are immediately on-hand to get a doughy consistency (e.g. oat flour, coconut flour, quinoa flour).

I learned that the differenece between batter and dough is that batter moves more like and liquid and sticks to the sides of pans, whereas, dough sticks to itself more. Then, I will let the dough sit for at least 24 hours (maybe longer).

This is mixing the ingredients:



This is the batter consistency. I realized I needed to add more flours to get this batter to become dough.



And now, it's dough!



I added some more oat flour and quiona flour along with water and APC vinegar after 24 hours. Now, I am going to wait 48 hours of fermenting before I use the dough.





I split off some polydough that I made to make two loaves of bread- one plain and one gingerbread. I based the Gingerbread addition of seasonings off of the recipe in Nourishing Traditions by Sally Fallon.









Both of the doughs are ready to be put into loaf tins! I then sprinkled sugar ontop of the gingerbread uncooked load and sea salt ontop of the plain uncooked loaf. Since we're 3000 feet above sea level, I added 25 degrees Fahrenheit to the cooking temperature. So, the baking settings are 375 Fahrenheit and 1 hour.





Here's a look at the plain bread and gingerbread! They both taste great, but sadly, I do not think they qualify for the BB. The vegan and gluten-free loaves of bread that I made did not slice well. They crumbled. I'll try again next time!



 
Dave Burton
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Location: United States
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I want to think that this is better than my last entry. I actually got slices from the two loaves.

The recipe I used is a kitchen-sink (leftover), vegan, and gluten-free adaptation of the sweet potato cookie recipe from Nourishing Traditions by Sally Fallon. I had to adjust a few things a lot to get the a better consistency for the batter. I also used fruits to replace other sweetners, so that more people would enjoy it at Basecamp (as overly sweet things are not universally enjoyed).

The recipe I did was:
-4 cups brown rice
-3 cups cooked oats
-2 cups soaked oats
-1 banana
-juice of 5 oranges
-3 tbsp egg replacer
-1 cup tapioca starch
-2 cups oat flour
-2 cups raisins
-1 cup sunflower seeds
-1 cup pumpkin seeds
-1 tsp ground cloves
-1 tsp nutmeg
-2 tsp cinnamon
-2 cups coconut oil
-4 tbsp baking soda

These are the ingredients before mixing



These are the ingredients during mixing



These are the ingredients after mixing



These are the two loaves going into the oven



This is a slice from loaf one.



This is a slice from loaf two.



Between last night and this morning, a portion of the slice from loaf two was taken off to sample the bread. This is edge case bread, so, here is more proof that the bread meets the requirements. Yes, the bread does have a weird texture.

This is picking up the slice from loaf one, without it falling apart.



This is picking up the slice from loaf two, without it falling apart.



These are both of the slices from both loaves back on their plates, without falling apart.

Staff note (Nicole Alderman) :

I certify that this badge bit is complete!

 
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Bread Recipe (Makes three big loaves 4"x16", or a week of small loaves each morning):

 5 lbs bread flour
 6 cups water
 1.5 tablespoons yeast
 3 tablespoons salt

Egg Wash:

 1 Egg
 Splash of Olive Oil

Steps:

 1. Mix flour and salt in large container.  
 2. Heat water to "hot", just before it burns to put your finger in it (~110 degrees F), add yeast and whisk together.
 3. Mix water/yeast with flour/salt.
 4. Combine into dough and knead until smooth.
 5. Let rise for approximately 2 hrs (I usually let it triple in size or so).
 6. Refrigerate overnight to develop flavor (or as much as a week, note that as flavor increases, rise decreases).
 7. Weigh and separate into loaf balls, shape dough for loaves.
 8. Add dough to oiled pans.
 9. Whisk together egg wash ingredients and coat surface of bread.
 10. Move dough in pans to warm oven to rise for approximately 1 hr covered with moist towel.
 11. Pre-heat oven to 450 degrees F.
 12. Slice surface of dough for appearance and to allow bread to expand.
 13. Bake at 450 degrees F for 25-30 minutes.
 14. Extricate from pans, cool on wire rack, enjoy!
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Staff note (Mike Haasl) :

I hereby certify this BB complete! Welcome to permies

 
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Location: Denver, 6a / BSk, rental house dweller, going back to Wheaton Labs soon
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I made some bread again for the first time in a long time:

This time I tried Paul's Polydough recipe:

https://permies.com/t/1371/kitchen/Poly-Dough-pizza-bread-fry

One loaf got a sprinkle of cinnamon, the other a sprinkle of thyme. They both probably could have used more time.

Not my best loaves, but they're tasty with butter!
IMG_20200414_172220.jpg
Mixey!
Mixey!
IMG_20200415_083510.jpg
Doughy!
Doughy!
IMG_20200415_093716.jpg
Slicey!
Slicey!
Staff note (Mike Haasl) :

I certify this BB complete!

 
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Hi, I didn't take a pic of the ingredients or mixing before I saw this post. I'm sorry but here is my homemade bread pic plus the link to Julia Child's Sandwich Bread Recipe which is what I used. http://www.dinnerwithjulie.com/recipe/julia-childs-white-sandwich-bread/ I hope this will be enough to earn my badge. I'm sure I'll be making more soon, tho. Love everyone's pics!
Bread-pic-1-4-23-2020.jpg
Julia Child White Sandwich Bread-Lucia's finished loaves
Julia Child White Sandwich Bread-Lucia's finished loaves
Staff note (Mike Haasl) :

Those look delicious! But I'm afraid we do need to see that you mixed the stuff up yourself. Those look so pretty that you might have just bought them somewhere

 
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I made two loaves of bread!  I used the polydough recipe which made a ton of dough.  Enough for two loaves and 2.5 pizzas.  I liked it better as pizza dough than as bread.

Ingredients-together-(need-even-more-flour).jpg
Ingredients together (need even more flour)
Ingredients together (need even more flour)
kneading.jpg
kneading
kneading
Baked-in-sun-oven-so-they-are-done-but-not-dried-out-or-toasty-looking.jpg
Baked in sun oven so they are done but not dried out or toasty looking
Baked in sun oven so they are done but not dried out or toasty looking
First-loaf.jpg
First loaf
First loaf
Second-loaf.jpg
Second loaf
Second loaf
Staff note (Mike Barkley) :

I certify this BB is complete.

 
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Location: Warrnambool, Australia
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I've been making sourdough bread nearly every day for the two households on our property, so seeing this is good timing!

Here's the link to my recipe and method: https://innisfreehomestead.com/innisfree-sourdough-bread/

Ingredients mixed by hand (sourdough starter, water, flour)


Salt and more water added in:


After some folds, starting to get shape:


Ready for the oven:


Finished loaf #1:


Finished loaf #1 cut:


Finished loaf #2:


Finished loaf #2 cut:
Staff note (Mike Haasl) :

I certify this BB complete!

 
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Location: Medford, Oregon 8a, 21” precipitation. Clay soil.
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I’ve been making bread since I was 5. But I’ve had to make a change recently since finding out I have non-celiac gluten sensitivity, and gluten free baking is a whole other universe. So I’m glad that this BB gave me the nudge (and a recipe) to tackle a yeast bread! I used the gluten-free recipe in the original post: easy gluten-free peasant bread.

I think I need smaller bowls, though, to get a taller bread. Wasn’t gummy, had a yeasty taste, and the spousal unit actually went back for thirds.
C2446756-4A20-4F82-A107-450B7BDB9AED.jpeg
Dry ingredients: flour, salt, and yeast
Dry ingredients: flour, salt, and yeast
B578C23D-8173-437F-8DF9-959B0872181C.jpeg
Wet ingredients: honey, rice bran oil, cider vinegar, water, eggs
Wet ingredients: honey, rice bran oil, cider vinegar, water, eggs
532AC142-D1B0-4E40-A4A7-4FBF832D9884.jpeg
Dry and wet mixed together
Dry and wet mixed together
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Rising
Rising
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Just out of the oven
Just out of the oven
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Sliced loaves!
Sliced loaves!
Staff note (Mike Haasl) :

I hereby certify this BB complete!

 
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Recipe here: https://www.allrecipes.com/recipe/231288/debbies-amazing-apple-bread/

Didn’t follow the recipe much at all. alterations:

One loaf (darker): sub butterscotch flavoring for vanilla, add one egg, sub one cup whole wheat and 1 cup bread flour for plain flour, sub 1/4 cup honey for 2 cups white sugar, sub unsweetened applesauce for oil.

Other loaf: Same as above except stuck with vanilla and added 1/2tsp baking powder.
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Staff note (Mike Haasl) :

I certify this BB complete and yummy looking!

 
This will take every ounce of my mental strength! All for a tiny ad:
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https://permies.com/goodies/45/pmag
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