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Make two loaves of bread - PEP BB food.sand.bread

BB Food Prep and Preservation - sand badge
 
Lyam Pelletier
Posts: 39
Location: Quebec, Canada zone 4a
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posted 1 year ago
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Here are my two loaves of pumpkin bread!

Recipe
- 1 1/2 cup of flour
- 2 tsp of baking powder
- 1 tsp of baking soda
- 1 tsp of cinnamon
- 1/2 tsp of ginger
- 1/2 tsp cardamom
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 1 cup brown sugar
- 1 cup homemade pumpkin puree
- 1/2 cup oil
- 2 eggs

Mix the dry ingredients together and the brown sugar, the pumpkin, the oil and the egg separately. Add the dry ingredients to the other. Bake 50 minutes at 350F.
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Ingredients for the first loaf
Ingredients for the first loaf
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First loaf
First loaf
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Ingredients for the second loaf
Ingredients for the second loaf
325147660_498249825763725_3034954178763530988_n.jpg
Second loaf
Second loaf

Lyam

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James Dawnung
Posts: 45
Location: PNW, Zone 8b, Cascades Washington
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My attempt
food.prep.001.jpeg
Prep
Prep
food.prep.002.jpeg
Leavening dough
Leavening dough
food.prep.003.jpeg
Reward
Reward
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Loafs
Loafs

Err on the side of action 🐎

Staff note (gir bot) :

Luke Mitchell flagged this submission as an edge case.
BBV price: 0
Note: Excellent-looking bread. We need to see a slice of *both* loaves to certify. Thanks

Staff note (gir bot) :

Luke Mitchell approved this submission.
Note: Nice job!

 
Kristi Vause
Posts: 36
Location: Florida Panhandle
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Made 2 loaves of bread.  
5 cups of Flour
1 tbl sugar
2 tsp instant yeast
2 tsp salt
2 cups warm water

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Therefore encourage one another and build each other up, just as in fact you are doing... 1 Thessalonians 5:11

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Someone approved this submission.
Note: I certify this badge bit complete.

 
Gunnar Gebhard
Posts: 89
Location: Billings, MT
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posted 1 year ago
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This was the tastiest BB I have done so far.  I present to you gluten free banana bread (recipe below) and gluten free sourdough (recipe found at https://homesteadandchill.com/gluten-free-sourdough-bread-boule/ ).  My wife and I had lots of fun baking these together and the kids had a ton of fun eating them!
banana-bread-recipe.jpg
From Better Homes and Garden cookbook
From Better Homes and Garden cookbook
Mixing-banana-bread.jpg
Mix it up
Mix it up
Banana-Bread.jpg
Ready to eat
Ready to eat
GF-sourdough.jpg
flours and starter
flours and starter
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Cold proof
Cold proof
Into-the-oven.jpg
Time to bake
Time to bake
GF-loaf.jpg
This one was a little dense, but still very delicious.
This one was a little dense, but still very delicious.

"How do you balance production with perfection?"
For more creations and tom foolery come visit at https://www.instagram.com/wizard.mountainman/

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Someone approved this submission.

 
Matrim Schmidt
Posts: 25
Location: Zone 5b, Central Wisconsin
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posted 1 year ago
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Both loaves are the all rye sourdough recipe from Sandor Katz "Wild Fermentation" book.  Quite an empowering book.  Created a 'sponge' with a sourdough starter, and fermented that for roughly 24 hours.  Then mixed the sponge into more flour and salt inside the bread pans for about 2 hours.  Then baked in the oven at 350F for 90 minutes.  Thanks to Michael Pollan's "Cooked: A Natural History of Transformation" book, most bread I make has something unique on the top.  Fitting to write out SKIP in these loaves.
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Someone approved this submission.

 
Jeff Steez
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Posts: 384
Location: Florida - Zone 10A
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1) Mill organic hard red wheat and sift largest bran particles
2) Make levain to ripen for 12 hours
3) 1 hour before levain ready weigh all ingredients, autolyse flour blend with water
4) Mix levain and salt into autolyse, add a splash of water and French knead 5 minutes
5) Bulk ferment for 4 hours staggered with sets of stretch and folds to develop gluten
6) Divide, preshape and bench rest 30 minutes
7) Shape into boule and batard, place into bannetons
8 ) Retard in fridge for 18 hours
9) Preheat oven with Dutch oven inside
10) Carefully put dough on parchment paper, score with lame, insert into Dutch oven, add 4 ice cubes and cover
11) Bake 20 minutes with lid on, 35 minutes with lid off, cool for 2 hours
(Total time ~38 hours)

Resultant bread was lighter than a feather.



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Mill wheat, sift largest bran particles
Mill wheat, sift largest bran particles
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Make 12 hour levain
Make 12 hour levain
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Autolyse - flour + water - accompanied by freshly ground home roast coffee in a unique mug
Autolyse - flour + water - accompanied by freshly ground home roast coffee in a unique mug
IMG_1541.JPG
Take temp of dough after mixing in the levain and salt, kneading 5 minutes
Take temp of dough after mixing in the levain and salt, kneading 5 minutes
IMG_1550.JPG
Carefully flip dough onto parchment, score with lame, put in Dutch oven with ice cubes
Carefully flip dough onto parchment, score with lame, put in Dutch oven with ice cubes
IMG_1554.jpg
baked
baked
IMG_1555.JPG
blisters
blisters
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crumb shot
crumb shot
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lightly toasted alongside an espresso
lightly toasted alongside an espresso
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I ate quite a bit as I waited for the second loaf to cool
I ate quite a bit as I waited for the second loaf to cool
IMG_1560.jpg
Recipe sheet
Recipe sheet

Welcome to the serfdom.

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Someone approved this submission.

 
J Parmelee
Posts: 52
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posted 1 year ago
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Here is my submission for "Make two loaves of bread - PEP BB food.sand.bread":

I am providing a link to the following:
 - Link to/post the recipe you used

and photos of the following:
 - post picture of the ingredients getting mixed
 - post a picture of the completed loafs and a slice of each of them
         o showing that the loaves are not burnt, cooked all the way through and slice well
         
I used the following recipe for both loaves: https://www.motherearthnews.com/real-food/easy-4-ingredient-artisan-bread-zbcz1702/
bread-mixing-1.JPG
mixing ingredients for the first loaf (Tuesday)
mixing ingredients for the first loaf (Tuesday)
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mixing ingredients for the second loaf (Friday)
mixing ingredients for the second loaf (Friday)
bread-sliced-1.JPG
completed, sliced first loaf
completed, sliced first loaf
bread-sliced-2.JPG
completed, sliced second loaf
completed, sliced second loaf
Staff note (gir bot) :

Someone approved this submission.
Note: I certify this BB complete

 
Megan Sweet
Posts: 44
Location: New York, United States
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posted 1 year ago
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I used the Artisan Bread recipe from Mother Earth News: https://www.motherearthnews.com/real-food/basic-artisan-bread-loaf-zbcz1401/
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Meg Sweet

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Jay Angler flagged this submission as not complete.
BBV price: 1
Note:  All food prep and preservation BBs strictly prohibit plastic, teflon or aluminum touching the food at any point

 
Megan Sweet
Posts: 44
Location: New York, United States
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posted 1 year ago
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I used the Artisan Bread recipe from Mother Earth News: https://www.motherearthnews.com/real-food/basic-artisan-bread-loaf-zbcz1401/
The bread was so good my kids even loved it and ate a whole loaf with dinner!

*I did not use any plastic, teflon, or aluminum! I even mixed the dough in my saucepan because the only mixing bowl I own is made of plastic*
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Meg Sweet

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Someone flagged this submission as not complete.
BBV price: 2
Note: All food prep and preservation BBs strictly prohibit plastic, teflon or aluminum touching the food at any point

 
Jamie Monachino
Posts: 22
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I used this recipe from Farmhouse on Boone -https://www.farmhouseonboone.com/same-day-sourdough-bread-recipe. I used my own sourdough starter and dutch ovens to bake the bread.
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my sourdough starter
my sourdough starter
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mixing ingredients
mixing ingredients
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mixed
mixed
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a fold
a fold
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final
final

growing self-sovereignty one acre at a time in NW WY

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