gift
Willie Smits: Village Based Permaculture Approaches in Indonesia (video)
will be released to subscribers in: soon!
  • Post Reply Bookmark Topic Watch Topic
  • New Topic
permaculture forums growies critters building homesteading energy monies kitchen purity ungarbage community wilderness fiber arts art permaculture artisans regional education skip experiences global resources cider press projects digital market permies.com pie forums private forums all forums
this forum made possible by our volunteer staff, including ...
master stewards:
  • Anne Miller
  • jordan barton
  • Pearl Sutton
  • r ranson
  • Nicole Alderman
  • Greg Martin
  • Steve Thorn
stewards:
  • paul wheaton
  • Leigh Tate
  • Mike Haasl
master gardeners:
  • John F Dean
gardeners:
  • Carla Burke
  • Stacie Kim
  • Jay Angler

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

BB Food Prep and Preservation - sand badge
 
Posts: 64
Location: Niagara Falls, Ontario, Canada
53
food preservation woodworking rocket stoves
  • Likes 1
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
Approved BB submission
Been making bread once or twice a week now and it's sooooo much better than store bought!

The first loaf recipe is posted as a pic below, the second loaf recipe is here: https://avirtualvegan.com/light-whole-wheat-bread/#recipe

F92A1726-3872-4157-8472-489F5BF9F09B.jpeg
Recipe 1
Recipe 1
6D2E048C-CFFD-4366-8D4E-1928601FC711.jpeg
Mixed 1
Mixed 1
FFB54641-8608-4763-906E-0CB7BBFE010C.jpeg
Finished 1
Finished 1
3C240EF2-B753-45B3-B11B-E4CC9321D78D.jpeg
Sliced 1
Sliced 1
820D43B7-7C8E-4524-A82C-B4B4EBD5D970.jpeg
Mixed 2
Mixed 2
3C913271-AD47-40A2-9049-D1AEFB4F11E4.jpeg
Loaf 2
Loaf 2
Staff note (gir bot) :

Mike Barkley approved this submission.

 
Posts: 44
Location: Archdiocese of Galveston-Houston (Texas Gulf Coast, USA)
36
books chicken fiber arts sheep homestead ungarbage
  • Likes 1
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
Approved BB submission
I baked two loaves of Sourdough Bread!
I used this recipe: https://www.reformationacres.com/2017/06/sourdough-farm-loaf.html

I love this recipe and used to bake it regularly, but lately my mother has taken over the family baking. I was glad of an excuse to dive back in!
This recipe makes two loaves. For the second loaf, I kneaded chopped walnuts, garlic, and dried thyme in at step 4, when the loaves had been divided but not yet set aside for the 1-2 hour rise. The house has been a bit chilly with our current spring cold front so the bread didn't rise as much at this stage as I would have liked, but the baking rise made up for it. The bread sliced well and was met with universal household approval.
IMG_1284.JPG
mixing ingredients
mixing ingredients
IMG_1294.JPG
two loaves
two loaves
IMG_1298.JPG
plain loaf sliced
plain loaf sliced
IMG_1300.JPG
garlic nut thyme loaf sliced
garlic nut thyme loaf sliced
Staff note (gir bot) :

Mike Barkley approved this submission.

 
Posts: 30
Location: Tres Cantos, Madrid, Spain
23
hugelkultur fungi bee
  • Likes 1
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
Approved BB submission
The recipe I used is for sourdough focaccia. It's a hybrid of a few recipes. It goes something like this:
Make this first thing in the morning or in the evening before you go to sleep, so it has about 12-14 hours to rise.

INGREDIENTS (all organic):

Sourdough starter - Mix flour with water to make a cottage cheese like consistency. Leave it in a jar with the top loosely on so it can breathe. Give it food (more flour and water) every day or two until you want to make bread. After about five days, a few hours or a day after you feed again, it you will see bubbles. That means it's alive and ready for bread making. Don't feed it the day you want to make bread, until after you've used most of it for the bread.

warm water 1 1/4 cups and 1 tbsp (or a small wide-mouth jar full)

honey 1 tsp

olive oil 1 tbsp

salt 1 1/2 tsp

flour - "lo que pide la masa" - as much as the bread calls for until you can't mix it in anymore. I used half whole wheat spelt and half white flour, but you can use anything that has gluten in it.

herbs for flavor (first loaf used 2 cloves chopped garlic, oregano, and poppy seeds, second loaf used thyme). Could also use rosemary and black pepper, quite good.

TOOLS:

Bowl for mixing, measuring cups and spoons, a fork to mix ingredients. A ceramic pot with lid for cooking, dutch oven, or cast iron skillet with a lid or piece of slate as the top.

PREPARATION:

Add water to bowl. Stir in honey with fork to dissolve. Mix in sourdough starter (i use the whole jar, don't worry about quantity, and I add flour and water to whatever is clinging to sides of jar to keep it alive for future bread).

Add flour a bit at a time, stirring it in with fork. When mixture is lumpy and doesn't absorb any more flour, add oil and salt and mix with fork.

Let rest for somewhere between 30-60 min.

Stretch and fold 1 min. Oil hands, and transfer to oiled dutch oven or oiled cast iron skillet. Stretch it out to sides of container.

Place container in a warm place. If you don't have one, an electric heating pad on its lowest setting will work, that's what I use, with a trivet on top so container is not directly touching pad.

Leave it there to rise for 12-14 hours. Honestly sometimes I don't wait that long, I bake it when I see it's risen some (you see holes or bubbles on the surface and edges of dough) and when its convenient for me.

When you want to bake: In a small cup or bowl, mix equal parts oil and water (maybe 1-2 tbsp or so of each), and add some salt to make an emulsion. Maybe 1/4 teaspoon or so of the salt.

Poke dimples in the dough with your fingers, don't be afraid, they can be deep. Brush on emulsion with brush or fingers.

Sprinkle herbs for flavoring on top. I prefer the 2 cloves chopped garlic, oregano, and poppy seeds (foraged).

Bake 425F or 220F for 30 min with lid on, then 10 more min with lid off.

Let cool, and enjoy :)
IMG_4315.jpeg
1st loaf: Adding flour
1st loaf: Adding flour
IMG_4317.jpeg
1st loaf: Adding olive oil - you can see the fork I use for mixing
1st loaf: Adding olive oil - you can see the fork I use for mixing
IMG_4321.jpeg
1st loaf: risen bread in dutch oven on trivet over heated pad
1st loaf: risen bread in dutch oven on trivet over heated pad
IMG_4336.jpeg
1st loaf: baked
1st loaf: baked
IMG_4340.jpeg
1st loaf: husband enjoying a slice
1st loaf: husband enjoying a slice
IMG_4341.jpeg
1st loaf: the slice
1st loaf: the slice
IMG_4344.jpeg
1st loaf: more pieces removed from the slice
1st loaf: more pieces removed from the slice
IMG_4359.jpeg
2nd loaf: adding flour - you can see the fork I use for mixing
2nd loaf: adding flour - you can see the fork I use for mixing
IMG_4364.jpeg
2nd loaf: baked with slices missing
2nd loaf: baked with slices missing
Staff note (gir bot) :

Mike Barkley approved this submission.

 
Posts: 18
Location: Zone 6b
6
kids homestead
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
Edge case BB submission
While I did actually bake 2 loaves and noted this in the images as well. They are 2 separate occasions and I can see how it would get confused as such. The first batch I only remembered the photos at the end and got a finished photo, the 2nd batch had 1 loaf and pizza crust and I got the entire thing photographed.
The tops of the loaves do look different. If needed I can take more photos as we have been making 1-2 loaves a week. Last 2 loaves however have came out a bit too hard and thus have been turned into bread crumbs. Worked great for meat loaf and chicken strips tho!
Staff note (gir bot) :

Someone flagged this submission as an edge case BB.
BBV price: 0
Note: Please try again with the photos. I don't see any.

 
  • Likes 2
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
Approved BB submission
I used the following recipe. https://www.reformationacres.com/2017/06/sourdough-farm-loaf.html I ran out of all-purpose flour at four cups, so I used one and a half cups home-ground whole-wheat flour and it turned out fine. I intend to cook it longer next time, but I keep finding myself wanting to get another slice.
IMG_1346.JPG
pouring sourdough starter
pouring sourdough starter
IMG_1348.JPG
stirring
stirring
IMG_1352.JPG
kneading
kneading
IMG_1354.JPG
dough ready to rise
dough ready to rise
IMG_1364.JPG
final product!
final product!
IMG_1363.JPG
final product (angle two)
final product (angle two)
Staff note (gir bot) :

jordan barton approved this submission.

 
Posts: 146
132
  • Likes 1
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
Approved BB submission
My original post was never responded to, so here’s another one with an annoying amount of pictures.

5 cups white four
1 cup whole wheat flour
2 cups water
1 cup sourdough starter
3 tsp salt

Mix and let rest for several hours.
Stretch and fold, every few hours.
Split into two loaves.
Shape into balls and let rest.  
Bake in a hot oven in a Dutch Oven with parchment paper for 45-60 min.

Let cool before enjoying.
D29AEADA-65ED-4F0A-BAE0-CD20DFE120D7.jpeg
[Thumbnail for D29AEADA-65ED-4F0A-BAE0-CD20DFE120D7.jpeg]
00A18300-9759-47CA-A10E-2D32E4AC2EF6.jpeg
[Thumbnail for 00A18300-9759-47CA-A10E-2D32E4AC2EF6.jpeg]
D8C404ED-8F48-4CDD-8B86-A9C9119AC969.jpeg
[Thumbnail for D8C404ED-8F48-4CDD-8B86-A9C9119AC969.jpeg]
F9D258F0-0ED4-4E76-8CF9-B473C2625892.jpeg
[Thumbnail for F9D258F0-0ED4-4E76-8CF9-B473C2625892.jpeg]
5FD85BFC-19F4-43E4-AF26-C87DD4876514.jpeg
[Thumbnail for 5FD85BFC-19F4-43E4-AF26-C87DD4876514.jpeg]
46A50195-D882-4AE9-8347-65AF9C818EAF.jpeg
[Thumbnail for 46A50195-D882-4AE9-8347-65AF9C818EAF.jpeg]
3EAC0A46-EA8D-4E7F-ABB7-6DADCD8D6989.jpeg
[Thumbnail for 3EAC0A46-EA8D-4E7F-ABB7-6DADCD8D6989.jpeg]
EBD14B34-07F1-4578-BD86-6BA4959AB3A8.jpeg
[Thumbnail for EBD14B34-07F1-4578-BD86-6BA4959AB3A8.jpeg]
A1816438-AF25-48A3-ABBE-EF717648045B.jpeg
[Thumbnail for A1816438-AF25-48A3-ABBE-EF717648045B.jpeg]
A1134917-5862-4802-B059-B06788E811C6.jpeg
[Thumbnail for A1134917-5862-4802-B059-B06788E811C6.jpeg]
F3EB4028-09D0-43B7-85AD-EEAACCD5B541.jpeg
[Thumbnail for F3EB4028-09D0-43B7-85AD-EEAACCD5B541.jpeg]
F2774F37-E481-4A11-B456-1264050327FC.jpeg
[Thumbnail for F2774F37-E481-4A11-B456-1264050327FC.jpeg]
EA4EB902-2B56-4576-B73D-EA2E31DBD366.jpeg
[Thumbnail for EA4EB902-2B56-4576-B73D-EA2E31DBD366.jpeg]
Staff note (gir bot) :

Mike Barkley approved this submission.

 
Posts: 29
Location: Northern California, Sierra foothills, zone 9a
22
cattle kids purity urban chicken wofati composting toilet food preservation cooking rocket stoves greening the desert
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
Approved BB submission
Sourdough
In large bowl, 100-150g sourdough starter, 450 ml water.  Mix.  Add 550g whole wheat flour.  Mix into dough.  Add 10-20g salt and seasonings, mix/knead.  Cover bowl with kitchen towel.  Let rest for roughly 12 hours.  Dust flour in base of baking dish and transfer dough from bowl to baking dish (optional dough ‘shaping’ and ‘scoring’).  Bake at 350 deg for 50-60 minutes covered (dutch oven, pot with lid, etc.) and 15-20 minutes uncovered.  Let rest for 2 hours prior to slicing.

I use the same recipe for my bread as for my pizza crust, so two of the bowls are bread and one is pizza.  One bread is rosemary and one is garlic.
2021-05-dough.jpg
[Thumbnail for 2021-05-dough.jpg]
2021-05-dough-with-seasonings.jpg
[Thumbnail for 2021-05-dough-with-seasonings.jpg]
2021-05-bread-done.jpg
[Thumbnail for 2021-05-bread-done.jpg]
Staff note (gir bot) :

Someone approved this submission.

 
Posts: 11
Location: Mie, Japan
8
gear building woodworking
  • Likes 1
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
Approved BB submission
Yesterday I baked 2 loaves of bread using a recipe in my head but I ended up changing the recipe from...

6 dl of flour
Yeast
5 dl water
2 spoons of oil

It ended up like this..

All the flour I had mixed two different types.
Old dry yeast
maybe 50/50(5dl) of warm water and soy milk
Perhaps A spoon of butter
A small spoon of fennel seeds
A small spoon of anis
A small spoon of salt
Added Rice flour during kneading since I ran out of flour

Worked on a UFO(Unfinished object). While waiting.

First I thought I wouldn't be able to make 2 loaves with the flour I had but apparently it turned out fine.
1-Tins.jpg
[Thumbnail for 1-Tins.jpg]
2-Fennel-seeds.jpg
[Thumbnail for 2-Fennel-seeds.jpg]
3-Anis.jpg
[Thumbnail for 3-Anis.jpg]
4-Grind-it.jpg
[Thumbnail for 4-Grind-it.jpg]
5-Salt.jpg
[Thumbnail for 5-Salt.jpg]
6-Dry-yeast-mixed-in.jpg
[Thumbnail for 6-Dry-yeast-mixed-in.jpg]
7-Ingredients.jpg
[Thumbnail for 7-Ingredients.jpg]
8-Mix-spices-and-flour.jpg
[Thumbnail for 8-Mix-spices-and-flour.jpg]
9-Mix-in-the-rest.jpg
[Thumbnail for 9-Mix-in-the-rest.jpg]
10-Still-need-more-flour.jpg
[Thumbnail for 10-Still-need-more-flour.jpg]
11-Rest-for-1-hour.jpg
[Thumbnail for 11-Rest-for-1-hour.jpg]
12-Use-the-butter-left-in-the-pot.jpg
[Thumbnail for 12-Use-the-butter-left-in-the-pot.jpg]
13-Work-on-a-UFO.jpg
[Thumbnail for 13-Work-on-a-UFO.jpg]
14-Dough-is-ready.jpg
[Thumbnail for 14-Dough-is-ready.jpg]
15-Work-it.jpg
[Thumbnail for 15-Work-it.jpg]
16-Cut-and-put-in-tins.jpg
[Thumbnail for 16-Cut-and-put-in-tins.jpg]
17-Let-them-rest-in-their-coffins.jpg
[Thumbnail for 17-Let-them-rest-in-their-coffins.jpg]
18-Ready.jpg
[Thumbnail for 18-Ready.jpg]
19-In-they-go.jpg
[Thumbnail for 19-In-they-go.jpg]
20-Out-they-come.jpg
[Thumbnail for 20-Out-they-come.jpg]
21-Loaves.jpg
[Thumbnail for 21-Loaves.jpg]
22-Angled-Loaves.jpg
[Thumbnail for 22-Angled-Loaves.jpg]
23-Cut.jpg
[Thumbnail for 23-Cut.jpg]
Staff note (gir bot) :

Mike Barkley approved this submission.

 
gardener
Posts: 1107
Location: Soutwest Ohio
404
homeschooling forest garden foraging rabbit tiny house books food preservation cooking writing woodworking homestead
  • Likes 2
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
Approved BB submission
It might be a day or two before I have a picture of the second loaf cut, but here's the pictures so far. This isn't my normal recipe, but I was out of whole wheat flour. I wouldn't recommend this one though. It technically held together, but was loose and oily. Moist is good, oily not so much.

Edit: second loaf now cut. It's better the second day, but I still prefer my other recipe.

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon ground cinnamon
3 eggs
1 cup vegetable oil
1 1/2 cups brown sugar
1 tablespoon vanilla extract
2 cups grated zucchini

Step 1
Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).

Step 2
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.

Step 3
Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.

Step 4
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

20210531_190812.jpg
Mixing
Mixing
20210531_220339.jpg
Done
Done
20210601_133257.jpg
2nd loaf cut
2nd loaf cut
Staff note (gir bot) :

Mike Barkley approved this submission.

gift
 
Willie Smits: Village Based Permaculture Approaches in Indonesia (video)
will be released to subscribers in: soon!
reply
    Bookmark Topic Watch Topic
  • New Topic