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

BB Food Prep and Preservation - sand badge
 
Posts: 102
Location: North Island, New Zealand
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Approved BB submission
Two loaves of sourdough bread with oat meal and acorn flour. The recipe below is approximate as I don't measure things typically.

Empty out wholemeal starter bucket into bowl
Add 1c spent oats from making oat milk, 2c freshly ground wholemeal flour, 1c acorn flour, and some ground flaxseed
Mix & let rest (covered) overnight
Add another 2c freshly ground wholemeal flour in the morning
In the evening, knead in 2-3c white flour until dough is firm and springy
Let rise 1-2 hours

Bake in a moderate oven until loaves sound hollow when tapped and are done on the bottom (40-60 min)
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Preparing the dough. First rise in bowl, second rise in bowl after adding more flour, and bread with full allotment of flour at end of day 2.
Preparing the dough. First rise in bowl, second rise in bowl after adding more flour, and bread with full allotment of flour at end of day 2.
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Bread rising in baskets, out of the oven & cut to reveal crumb
Bread rising in baskets, out of the oven & cut to reveal crumb
Staff note (gir bot) :

Leigh Tate approved this submission.
Note: Looks good!

 
gardener
Posts: 969
Location: Washington State
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Approved BB submission
Here is my submission for the Food Preparation and Preservation - Sand - Bake 2 Loaves of Bread BB.

To document the completion of the BB, I have provided the following:
 - Link to/post the recipe you used  I wrote a step by step recipe here.  It is my Mom's Recipe and I grew up eating this. (please be kind)
 - post a picture of the ingredients getting mixed
 - post a picture of the completed loaves and a slice of each of them
         o showing that the loaves are not burnt, cooked all the way through and slice well


The Ingredients:


Mixing:


Shaping:


Baked:


Sliced and Ready to Eat:

Staff note (gir bot) :

Nicole Alderman approved this submission.
Note: I hereby certify that this badge bit is complete!

 
master steward
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Location: Pacific Northwest
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I am so glad I'm not the only one that bakes bread in 9x9 pyrex dishes! I got tired of trying to clean and preheat my stoneware. I can bake a bunch of bread in those pyrex dishes, and they're easy to clean.
 
Opalyn Rose
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Nicole Alderman wrote:I am so glad I'm not the only one that bakes bread in 9x9 pyrex dishes! I got tired of trying to clean and preheat my stoneware. I can bake a bunch of bread in those pyrex dishes, and they're easy to clean.



Thanks for the smile!  Since I discovered the combination of baking soda and hydrogen peroxide stains and scorch marks are much simpler and easier to clean!  Any oil stains come right off the glass with these two magic-making chemicals.
 
Nicole Alderman
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Location: Pacific Northwest
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Oh yes, I LOVE baking soda and hydrogen peroxide. It makes oxygen bleach, and it's a fantastic cleaner. I remember my amazement when I used it to clean the bathroom floor. It worked so well! People always talk about baking soda and vinegar, but the real powerhouse is baking soda and hydrogen peroxide!
 
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Approved BB submission
Back-story: My son's friend was floating around at age 20 not going anywhere positive, when he was convinced to spend the summer working at his uncle-by-marriage's fish farm in Norway. When he returned, he brought me some of the sourdough rye starter that the farm's cook used to keep the staff fed. Thus I was very motivated to keep this alive *and* to prevent it from being taken over by the local yeast I already had in my kitchen. So I keep it covered when I'm feeding and growing it, and then take out a bunch to use and quickly protect it again. So far it's been 5 years and still good. But the trouble was finding a way to use it that worked for me. That's taken longer, but I've done several adaptations of a no-knead recipe a friend gave me, and even bought a new round cast-iron pot to cook it in (the lid goes on for the first 30 min).  So here's what I'm currently doing which I'm quite happy with. One of the loaves pictured lasted less than 24 hours - so clearly Hubby and #2 son agree!
Jay's No-Knead Sour-dough Rye Bread
2 3/4 cup unbleached flour
1/4 cup wheat germ
1/4 cup rye flour (this doesn't count the rye flour used for feeding my sour-dough babies)
1/2 cup whole wheat flour (sometimes I use 1/4 whole wheat and 1/4 flax seeds)
1 tsp salt

- put all the above ingredients into a large, buttered bowl

Put 1 cup sourdough starter into a 2 cup measuring cup and add 1 cup warm water and mix them up. Stir this into the large bowl of "flours" to get a slightly gloppy mix. It will require another 1/4 to 1/2 cup of warm water, but I have to go by the texture.

My large corel plate nicely fits over the bowl to let it rise. If you *want* a fast rise, you can try adding 1/4 tsp of commercial yeast, although mine rises just fine if the house is warm enough. The second loaf I made for this BB, did *not* rise over-night - we're having cold miserable weather and I put some bottles of hot water around the bowl until Hubby started a fire, after which putting it close to that made it was *much* happier.

I put the cast iron pot and lid in the oven and set the oven for 425F (Convection bake) for 30 minutes. This step is really important - the dough needs to go into a hot pot.
I pull out the pot, push the dough out of the bowl straight into the pot, stick the lid on and put it back in the oven for 30 minutes. Then I remove the lid and give it another 5-10 min at 400F to finish it. It tips out of the pot very easily and I *try* to cool it on a rack for 1/2 hour at least, although loaf #1 pictured got barely 5 min before we were all too hungry to wait longer!
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A longer cooling period would be better!
A longer cooling period would be better!
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Happy bread in the new pot I bought!
Happy bread in the new pot I bought!
Staff note (gir bot) :

Leigh Tate approved this submission.
Note: Looks delicious!

 
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Approved BB submission
Soaking your bread helps ease the digestibilty of the grain and also increases the nutritional value! Plus, it tastes amazing!
Print
Ingredients

   7 1/2 c whole wheat flour (8 1/2 c. of whole wheat flour if your using freshly ground)
   3 c filtered water
   2 TBS acidic medium (apple cider vinegar, whey, yogurt, kefir, lemon) Click here to buy supplies
   1/4 c warm water
   2 tsp salt
   2 heaping tsp. instant yeast
   2 TBS unrefined cane sugar or coconut sugar
   Arrowroot starch for dusting counter top

Instructions

   Mix flour, water, & acidic medium until well incorporated. Cover with greased plastic wrap and sit at room temperature for 12-24 hours.
   After 12-24 hours, warm dough for 10 minutes by placing in a warm oven.
   Mix warm water, yeast & sweetener and add to dough. Mix well by kneading with hands. Cover with greased plastic wrap and let rise in a warm oven for 30-45 minutes or until doubled.
   After 30-45 minutes, sprinkle 2 tsp. of salt & 1/2 crushed tablet of Vitamin C and knead well with hands until the dough is tough and the gluten is well-formed. Divide dough in half and flatten out each piece into a rectangle on counter top that is dusted with arrowroot starch. Roll each loaf and tuck the ends. Butter two bread pans and place each loaf in it's pan. Place in a warm oven & let rise, uncovered, another 30-45 minutes
   After 30-45 minutes, carefully remove risen bread out of oven and preheat the oven to 350 degrees.
   Bake the bread at 350 degrees for 40 minutes or until internal temperature reaches 180 degrees. Remove bread and let cool in pans for 5 minutes, then remove and let cool for 10-25 minutes before cutting.

   Devour.

Source



This was mostly a guide for me!

I did not add sugar or asorbic acid
I added salt at 3%
i added about 100 grams of arrow root powder

One of the loaves i added 2/3 cup of raisins and 1 teaspoon of cinnamon.

I also did not use my oven to rise the bread. It took about 7 hours from mixing in the yeast to the bread to taking them out of the oven.
IMG_1036.JPG
mixing in the flour
mixing in the flour
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after i added the 1/4c of water and yeast
after i added the 1/4c of water and yeast
IMG_1040.JPG
after being takin out of the oven
after being takin out of the oven
IMG_1041.JPG
cooling the bread
cooling the bread
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2 slices off it
2 slices off it
Staff note (gir bot) :

Leigh Tate approved this submission.

 
Posts: 18
Location: Zone 6b
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BB submission flagged incomplete
Recipe: https://melissaknorris.com/best-beginner-sourdough-sandwich-bread-no-yeast/

We tend to double the batch and use half as bread for various things and the other half as pizza, or at least thats what we’ve done the last 2 times.
Thought about taking photos a bit late so I got a photo of our 1st batch after sliced and a bite taken out (apparently I needed food in my mouth to think about it.)
2nd batch has the 2 rising next to the pizza crust and finally a photo of the fully baked loaf.
D329A647-76EB-4699-829D-9529B8721B24.jpeg
Mixing up 2 loaves worth
Mixing up 2 loaves worth
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One to be used as Pizza Crust, the other for sliced bread. This was actually the 2nd batch
One to be used as Pizza Crust, the other for sliced bread. This was actually the 2nd batch
D468203A-2F2B-4BFE-8B35-F3A1A0FAA031.jpeg
2nd batch loaf baked
2nd batch loaf baked
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1st batch baked and sliced
1st batch baked and sliced
Staff note :

Stephen, I think the problem is that you are supposed to show two actual loaves, whereas you made one loaf and used the other for a pizza crust.

Staff note (gir bot) :

jordan barton flagged this submission as not complete.
BBV price: 1
Note: needed two loafs of bread

 
Posts: 6
Location: Great Barrington, MA
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wayne fajkus wrote:First one is plain. Second one i added rosemary sprigs. Its an almost no knead bread. Mix all ingediants into ball. Cover for 8 to 18 hours. Knead it ten times. Oil it,set on parchment. Wait 2 hours. Place in cast iron.Heat at 425 with lid on for 20 minutes then 25 minutes with lid off.

3 cups ap flour, 1.5 tablespoon salt. 1/4 teaspoon rapid rise yeast. 1 cup water. 1 tablespoon vinegar. 6 tablespoons lager beer.




Dear Wayne,

when I saw your bread recipe I could tell from your pictures that it must be tasty fluffy nice.
I was born and raised in Germany, growing up spoiled with the most wonderful varieties of bread, rolls and pretzels.
Now I live in the States since 20 years and have not yet come by any decent bread,
until I found your recipe...
I have tried all kinds of different ways of making bread but this is by far the best, even better than the bread one finds in Germany these days.
Thank you so much for sharing, you made my life into Paradies
P.S. I used fresh ground sifted spelt flour, baked it in a glass bowl instead and let it cool down with the lid on which makes a very soft crust

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Approved BB submission
Sourdough loaves for your enjoyment.

About 3 cups freshly ground wheat
About 2 cups white flour
About 1.5 cups water
About 0.5 cups sourdough starter
2 tsp salt

Mix and let rest for several hours.
Stretch and fold, repeating every hour.
Rest overnight.
Split into two loaves.
Shape into balls and place into baneton.
Let rest for another two hours.
Flip onto parchment paper and place into preheated dutch oven and bake for 40 min.

Let cool before enjoying.
1A8E7FBE-FE59-47E7-91ED-AC69B9C780E6.jpeg
Mixing the dough
Mixing the dough
210F7C81-F79C-4F42-B1F2-DD891DD88BBC.jpeg
Can only bake one at a time
Can only bake one at a time
607024BE-523E-4325-AE71-C700496FB75A.jpeg
The loaves
The loaves
91FAE3AF-74F0-47DC-B869-61DB86D98C58.jpeg
Loaf 1
Loaf 1
776927DA-1846-4E26-84E7-9C7FEBE86382.jpeg
Loaf 2
Loaf 2
Staff note (gir bot) :

jordan barton approved this submission.

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