Bread Bakin' Bitches - Bitches bakin' bread and other yeasty shit

[heloderma_suspectum]

Tried to make a recipe for "Kobanah" bread (seen it spelled "Kubanah", not sure what's correct) with a few missteps.

Fuckups along the way included:
- adding instant yeast to wet ingredients that weren't warm enough and whisking in hot water gradually to keep from killing the undissolved yeast
- realizing too much water meant I needed more flour to work the dough to medium-firm
- just rolling with it and trying to figure out what to do with all the excess dough once the main pan was filled

Despite the hiccups I think it turned out pretty good. It doesn't quite taste like what I've had before since I don't have Nigella seeds yet. But its middling between that and those golden bread rolls you'd find from places like Golden Corral. I had extra dough that I gave a similar treatment and threw it into a greased loaf pan on a rack below; evidently not the smartest decision since there's little burnt spots on the bottom of the loaf, but finishing it on the top rack after I took out the rolls browned it well enough. Didn't have bread flour so it's a bit dense but it passes the "dab of butter" test, so that's good enough for me.

 

[look at the moon]

This video, and the recipe this very french man shares in it, has been reliable for 10 years. Its the first bread recipe I ever tried, and I still make it pretty regularly. It has never failed me!
My only note is that instead of completely removing it from the dutch oven to get extra crusty like he does, I just remove the lid for that time instead.

"Easy french bread"

 

[Hentai-Semitism]

I just got a cheap bread machine recently. I tried a few different store bought mixes and they all came out fine.

Example of a store bought mix (pretty much all of them come in 500g bags):

300mL water (as per recipe on the packaging)
wheat flour 550 - 66,4%
rye flour 720 - 28,4%
powdered rye sourdough (I don't know if that's the correct name in English, you get the idea)
yeast
salt

However, I tried to replicate the results with separate ingredients and it came out tasteless and didn't grow as well.

I use pretty much the same stuff:

300mL water
wheat flour 550 - 338g
rye flour 720 - 147g
powdered rye sourdough - 15g (single bag)
fresh yeast (crumbled) - 15g
salt - 6g

What am I missing?

(image is for reference only, I have a diffent model)

 

[FedPostalService]

I just got a cheap bread machine recently. I tried a few different store bought mixes and they all came out fine.

Example of a store bought mix (pretty much all of them come in 500g bags):

300mL water (as per recipe on the packaging)
wheat flour 550 - 66,4%
rye flour 720 - 28,4%
powdered rye sourdough (I don't know if that's the correct name in English, you get the idea)
yeast
salt

However, I tried to replicate the results with separate ingredients and it came out tasteless and didn't grow as well.

I use pretty much the same stuff:

300mL water
wheat flour 550 - 338g
rye flour 720 - 147g
powdered rye sourdough - 15g (single bag)
fresh yeast (crumbled) - 15g
salt - 6g

What am I missing?

(image is for reference only, I have a diffent model)

It could be the fresh yeast. It might need activating and more time to rise.

I use Fermipan Red dry yeast and have consistently good results.

 

[Large Marge]

I just got a cheap bread machine recently. I tried a few different store bought mixes and they all came out fine.

Example of a store bought mix (pretty much all of them come in 500g bags):

300mL water (as per recipe on the packaging)
wheat flour 550 - 66,4%
rye flour 720 - 28,4%
powdered rye sourdough (I don't know if that's the correct name in English, you get the idea)
yeast
salt

However, I tried to replicate the results with separate ingredients and it came out tasteless and didn't grow as well.

I use pretty much the same stuff:

300mL water
wheat flour 550 - 338g
rye flour 720 - 147g
powdered rye sourdough - 15g (single bag)
fresh yeast (crumbled) - 15g
salt - 6g

What am I missing?

(image is for reference only, I have a diffent model)

sugar. you are missing sugar.

 

[Hentai-Semitism]

It could be the fresh yeast. It might need activating and more time to rise.

I use Fermipan Red dry yeast and have consistently good results.

I figured it out. I added two tablespoons of olive oil and it made a huge difference. I didn't do anything with the yeast.

By the way, I figured out that I can wait until the machine is done kneading and pull out the kneading paddle. That way I don't have to pull it out when the loaf's done, leaving a big hole at the bottom.

 

[._.]

300mL water
wheat flour 550 - 338g
rye flour 720 - 147g
powdered rye sourdough - 15g (single bag)
fresh yeast (crumbled) - 15g
salt - 6g

What am I missing?

I think you might need more salt. You have 485g flour in the recipe, I get this from Tartine's bread book, but he suggests using about 2% of the flour weight in salt. For 500g flour, a lot of the recipes in the book use 10g salt, its a rule I use.

Ive accidentally left salt out of a dough once and it was kind of surprising how bland it was--even just adding butter and sprinkling salt on that made it go from tasting like paper to tasting more like bread. At its most basic bread is just flour, water, salt and yeast so without (enough) salt youre missing a big ingredient and youve just got baked leavened flour paste, basically.

A lot of recipes Ive seen use about 7-8g salt at least, which is about a teaspoon, but Ill sometimes round up a gram and it doesnt hurt. It doesnt seem like a lot but 6 to 8g salt is 33% more, and 6 to 9g salt is 50% more.

 

[Hentai-Semitism]

I think you might need more salt. You have 485g flour in the recipe, I get this from Tartine's bread book, but he suggests using about 2% of the flour weight in salt. For 500g flour, a lot of the recipes in the book use 10g salt, its a rule I use.

Ive accidentally left salt out of a dough once and it was kind of surprising how bland it was--even just adding butter and sprinkling salt on that made it go from tasting like paper to tasting more like bread. At its most basic bread is just flour, water, salt and yeast so without (enough) salt youre missing a big ingredient and youve just got baked leavened flour paste, basically.

A lot of recipes Ive seen use about 7-8g salt at least, which is about a teaspoon, but Ill sometimes round up a gram and it doesnt hurt. It doesnt seem like a lot but 6 to 8g salt is 33% more, and 6 to 9g salt is 50% more.

Yeah, I forgot to add that I upped the amount of salt to 10g. It's all good now. I got a few different types of flour and I'm going to experiment now I noticed that spelt flour is about 4 times the price of wheat or rye flour. It's a shame because I hear that it's healthier than those.

 

[FedPostalService]

Yeah, I forgot to add that I upped the amount of salt to 10g. It's all good now. I got a few different types of flour and I'm going to experiment now I noticed that spelt flour is about 4 times the price of wheat or rye flour. It's a shame because I hear that it's healthier than those.

I mix spelt with regular bread flour. I do like bread that’s 100% spelt but mixing it with normal bread flour makes it better sandwich bread.