The Home Made Bread Thread

Is this different than Portuguese corn bread? Never had the NYC one.

I'm back in Ottawa in couple weeks and have to get the recipe from a small but delicious 'boulangerie', great place. I am obsessed with their corn bread. I tried several recipes but couldn't replicate their bread, hopefully they'll point me in the right direction if they don't want to share their secret.

Ko

Very nice! I do like variety. How much garlic did you use? I used a good 8-10 cloves or a full head.

I split 3 heads between two loaves. No complaints from me or anyone else that ate the first loaf. Second loaf is going to another inmate whose wife feeds me regular. Gotta keep the food karma good.

Irish soda bread in the oven right now. :dg

Bernard Clayton has a good recipe for Portugese Corn Bread in his book. If you can't find it I could email you a recipe I use; you could scale it down for home use.

Remember to cook and partially cool the corn meal before mixing and baking. I cook it in half the water, not until boiling, but until it thickens. This will give you a soft bread that doesn't have hard corn meal grains in it.

I just received the latest issue. Happy to share a google doc if anyone is interested. Better yet, subscribe here. They allow sharing, so I'm not breaking any rules Get me your gmail address if interested.

I would be interested in checking it out. my username @gmail


I have been looking into making bread, This spring I am building a wood fired pizza oven. But in the mean time I am going to start in my oven like most others use.

Does anyone have a good suggestions for rolls to use with hamburgers? We grind all of our own beef, make our own cheese and would like to add some home made rolls to the meal we are making Friday.

So I saw this video yesterday, and decided to do a comparison. So I started the regular no-knead recipe last night and the short version just now. The timing should be about 18 hours on the long version and 4 on the short.
Stay tuned for further developments!

<iframe width="420" height="315" src="http://www.youtube.com/embed/4LaODcYSRXU" frameborder="0" allowfullscreen></iframe>

thanks!

Ko

Good times. Did you do the first version or the red wine vinegar version? Maybe, you need to do another mix to really compare them

new subscriber here, looked at the previous year and liked what I saw.

Ko

I am doing them both at the same time. Later tonight I'll have 2 loaves, one of each.

No, I'm wondering which of the short versions? Jim's advise for a short version is to add the vinegar. That makes 3 versions. Get on it

Made a tasty batch this weekend- a bit over risen, but it turned out well. I was aiming for more sourdough flavor, so I did a 24 hour poolish started with sourdough, then mixed in the rest of the flour/salt, 10 hour rise at 60 degrees, and then another 2 hours after shaping. Definitely has more flavor, but not really tangy sour.

<a href="https://picasaweb.google.com/lh/photo/r7HyN4xfr6GtaL6nsYoufe4BpFZPVMsAsIdfA-OyIm8?feat=embedwebsite"><img src="https://lh3.googleusercontent.com/-OM2SosR-I7Q/UOt3NARrAGI/AAAAAAAAEuQ/Yuj0l7OtAF4/s640/P1010485.JPG" height="480" width="640" /></a>

Ah. The vinegar version.

Next time, pull some of the dough out, place it in an air-tight container (I use a wide-top mason jar with a lid), and let that sit for a day before putting it in the fridge. Next time you make no-knead, mix it in addition to a full recipe's worth of flour and all INSTEAD of yeast and allow that to rise. Right before baking, separate out that amount again (which is about 3/4 of a mason jar) to put it in the fridge and have for next time.

I've been doing this over and over, so it saves me on having to buy yeast... and gives me a sour enough dough.

No yeast in this one, it's from a sourdough starter that I started from some grape skins about 15 years ago. . . . so I'm doing something very similar to what you're doing. Oh, and this actually isn't a no knead dough, it was mixed in a kitchenaid, and it's quite a bit drier dough than no knead- it's tacky, but not soupy as a dough.

Hah! I love this type of ingenuity! You've basically created a sourdough and worked out you're own method of refreshing it. Awesome. I'm sure by now any of the commercial yeast you started with has been killed off by the bacteria over time. Post a picture of the final loaf?

Thanks, lol.

It differs greatly with the flour I actually buy. In post 723 I tried a new flour that is giving me great results... for what I put into it. But I've been screwing up lately and haven't been able to get the crust I had about ten loaves ago (it looks like a great crust from pics, but really isn't after a few hours). I cook it in between two cast iron skillets... and don't ever even try to put a cut across the top with a knife anymore, so it's just not worth picturing... but I'm using the 4 cups flour, 1 teaspoon salt, 2 cups (give or take) warm water plus the dough/starter/pre-ferment from the mason jar after its been in room temps for a while.

Re: the commercial yeast being killed off - I initially started off doing this method, but by also adding in store-bought yeast just in case mine wouldn't work. What I think happened was that one or the other took over (the store bought probably won) and just nothing much in as far as additional taste or crumb was being added. In fact, it was rising slower, too, since I wasn't putting in as much store bought yeast. Finally I decided to just go with the dough I had saved... and it works. Many posts ago I wrote it up, and Levain replied to it, and he guessed it right that I let the initial saved dough sit out on the counter for a good while to get the first 'sour' part in there.

How long is "a good while"?

I'd like to try this. I think I will...