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

BB Food Prep and Preservation - sand badge
 
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I made a great, no-knead recipe that is super easy!  Here is the link
https://lovingitvegan.com/easy-no-fail-wholewheat-bread/

I used honey rather than maple syrup because that's what I have and I added about a T more than she calls for.  Also, I suggest adding a bit more salt bc it is sort of bland as is.  
The bread does stick to the pan, so this time, I buttered and floured the pans , which made it super easy to get it out.
IMG_20200714_095055434.jpg
Weighing the yeast after zeroing out the wheat
Weighing the yeast after zeroing out the wheat
IMG_20200714_095740894.jpg
Buttered and floured the pan and all ingredients added minus H2O
Buttered and floured the pan and all ingredients added minus H2O
IMG_20200714_100029456.jpg
Mixed and added to the loaf pans
Mixed and added to the loaf pans
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After letting it rise for about 22 min
After letting it rise for about 22 min
IMG_20200714_111316039.jpg
All done
All done
IMG_20200714_112910922.jpg
Both held up nicely when cut
Both held up nicely when cut
Staff note (Ash Jackson) :

I certify this BB complete! And a Food Prep Air Badge.

 
pollinator
Posts: 328
Location: Zone 8b Portland
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Here’s my recipe. I usually start it on Saturday and finish it Sunday morning.

Sourdough recipe
Makes 2 loaves

Ingredients
⁃ 525g water
⁃ 250g starter
⁃ 700g whole wheat flour
⁃ 20g sea salt
- 20g wheat gluten (optional)

MAKE THE DOUGH
1. Pour the water into a large bowl.
2. Add the ripe starter to the water and mix thoroughly with a whisk or by hand until the floating cloud of starter is mixed completely into the water
3. Add the flour to the leavened water and mix with the dough bowl scraper or other spatula. Form a shaggy dough ball.


AUTOLYSE
1. Let it rest (autolyse stage) about an hour. This stage can be extended without worry up to four hours at 75 degrees F.
2. After autolyse, add the salt to the bread dough. Use your hands to pinch and stretch the dough gently until the salt is mixed into the dough.


STRETCH AND FOLD (OR SLAP AND FOLD)
1. Using your wet hands pull the dough from under the dough ball up and stretch it gently as you pull it over the dough ball top. Release. Repeat this process as you give the bowl quarter turns until the dough is stretched and pulled from each quarter of the bowl.
2. Over the next 2 1/2 hours repeat the stretch and fold every 30 minutes. Whole wheat flour can be VERY resistant to this technique. If you prefer use the SLAP and FOLD technique.
3. The dough should become an elastic resilient dough that passes the window pane test. BUT whole wheat flour may need more time in the stretch and fold(Or slap and fold) to build gluten sufficient to pass this test.

BULK RISE:
1. Divide the dough in half.
2. Place a tea towel in 2 bowls that will be used for bulk rise.
3. Lightly flour the tea towel.
4. Place one dough ball in each bowl seam side up. Light flour the seam side and then fold the towel on top of the dough to cover.
5. Let rise between 3-4hrs.
6. Place bowls in the refrigerator overnight once they have risen.

Baking Instructions:
1. Set a baking stone (if you have one) on your oven bottom rack. Set your dutch oven with its lid on next rack up (lower third of oven). PREHEAT oven to 450 degrees F. for at least 30 minutes.
2. Keep the formed loaf in your bowl in the fridge until you actually need to place it in your preheated dutch oven. Cold dough will aide the oven spring. (which means the loaves will rise better).
3. Place high heat safe parchment paper over the bowl. Turn the bowl upside down so the dough falls gently onto the parchment paper. I usually use a dinner plate to aid in flipping.


SCORING THE LOAF:
1. FOR OPTIMAL RISE: Score the loaf with your lame knife or a razor blade or sharp knife. Scoring helps the dough rise better if you score the loaf at least an inch deep. And use cross cuts (The pound sign works well)

2. Now pick up the scored loaf with the edges of the parchment paper, if using, and gently and carefully place it into your VERY hot dutch oven.
3. Put the lid on the dutch oven and return it covered to your preheated oven.
4. Bake 30 minutes at 450 degrees.
5. Now REMOVE the lid. Steam should come out. Hopefully the bread is a light golden color with a nice rise and set crust. Bake an additional 10 minutes UNCOVERED or until the loaf thumps hollowly and the surface gets dark(Caramelized darker than you are used to maybe) and the scored areas look shiny.
6. Remove the dutch oven. Place the finished loaf on a cooling rack. Do NOT cut it for at least an hour to set the crumb.
7. Return the dutch oven (with it's lid on) to the oven at 450 degrees F and preheat for 15 minutes. Repeat the process with the remaining loaf.
8. To tell if your bread is properly done. It should sound hollow when thumped. The crust should look shiny and Caramelized at the scored sections. Whole wheat loafs are dense. The crumb may be open or closed depending on how you handled it.
C3F260FD-6758-45EB-B2FB-69B59DA4502C.jpeg
measuring
measuring
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measuring
measuring
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flour
flour
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mixing
mixing
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adding yeast
adding yeast
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kneading
kneading
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resting
resting
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rising
rising
B1E3CDC7-5892-4834-958F-2430FB4936D2.jpeg
slitting
slitting
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dutch oven cooking
dutch oven cooking
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two loaves
two loaves
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sliced bread
sliced bread
Staff note (Mike Haasl) :

I certify this BB complete! Along with a food prep air badge

 
gardener
Posts: 716
Location: Durham, NC
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The recipe I used is Jim Lahey's No Knead Bread which I think it's safe to say is one of the most famous bread recipes ever.  Cause it works.

Here's the ingredients for the first loaf.  I put in curry salt instead of regular salt just to see.  I think it added some complexity and umami but its hard to tell for certain.



Dough being mixed:


Proofing overnight:


The next day...


Loaf one:


sliced open:


Loaf two:


sliced open:
Staff note (Mike Haasl) :

I certify this BB complete!

 
author & gardener
Posts: 530
Location: Southeastern U.S. - Zone 7b
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It was a rare sunny day yesterday, so I took advantage of it to make some bread! I memorized the recipe so long ago that I don't remember where it came from. This is my standard go-to recipe for sandwich bread.

For 2 medium-size loaves:
  • 1½ cup warm whey, water, or milk (I use whey because I have tons of it from cheesemaking)
  • 2 tsp. baking yeast
  • 1 tbsp. sugar
  • 4 - 5 cups flour (typically 2/3 whole wheat and 1/3 unbleached white)
  • ¼ cup soft butter
  • 1½ tsp. salt


  • Ingredients


    For the first rise I mix all ingredients but only half the flour, and let it rise in the bowl.


    The rest of the flour is kneaded in, then the dough is shaped for the 2nd rise.


    Into my preheated solar oven.


    Turned out well in spite of a few passing clouds.


    Slice test passed!

    Staff note (Mike Haasl) :

    I certify this BB complete!

     
    Posts: 24
    Location: Virginia
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    It is a basic white bread from the book, Beard on Bread.  My yeast decided to be a little difficult but it proofed enough that the bread tasted just fine.  
    Recipe.jpg
    recipe
    recipe
    Mixing.jpg
    mixing
    mixing
    Proofing.jpg
    proofing
    proofing
    Baking.jpg
    baking
    baking
    Loaf-1.jpg
    loaf one
    loaf one
    Loaf-2.jpg
    loaf two
    loaf two
    Staff note :

    Certified complete along with your new air badge

     
    Posts: 20
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    Oh yee wanna recipe do ye?

    5-1/2 cups of all purpose flower.
    1/2 cup of granulated sugar. This is largely to cut the bitterness of any hops from our 4th ingredient, and also to promote early rising.
    1 tsp yeast, prepared in 1 cup warm water, with 1 tsp sugar to wake up. Leave out 30 mins to begin foaming.
    32 oz Miller High Life, of which 16 is reserved for the Chef to drink. The rest goes into the bowl.
    1/4 lb unsalted butter.
    Lastly, a quick dash of olive oil.

    This is a beer bread, and they have a few specific problems.

    1, there's no fat in beer, so we need to replace it from something. Otherwise, our crumb will suffer.

    2, beer and yeast both rise bread, so this is in danger of rising too much. Again, this ruins the crumb.

    The butter is there for the fat content, as is the olive oil.

    For the rising, we'll be salting this once it expands a bit, so none of that leaving overnight.
    IMG_20200914_194330371.jpg
    mixing
    mixing
     
    master steward
    Posts: 8728
    Location: Northern WI (zone 4)
    2515
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    Looks like you're missing a few pictures Nicolas...
     
    Nicholas Molberg
    Posts: 20
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    Oh, it's hardly done yet. I'll pop it in the oven in a few, and either update the post or add a new one linking to the first.

    For now, I'm cleaning up, and getting everything else ready.
     
    Mike Haasl
    master steward
    Posts: 8728
    Location: Northern WI (zone 4)
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    Gotcha.  It's easier on the approvers if you can just post the whole submission in one shot.  Otherwise we have to look at them twice or sometimes struggle to figure out what's going on
    gift
     
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