Any Home Bakers Here?

[SnapdragonQ]

Fresh loaf of bread here today.
I used the same GF wholegrain flour mix as last time but I made some altitude adjustments and the loaf turned out better. Not a smashing success...but better. It didn't rise as high (good thing) or fall as far, but it still fell just a little bit. GF breads tend to bake flatter on top so I know not to expect a big beautiful dome, but in the past mine usually came out flat and more like normal.

However, I'm going to keep working with this wholegrain flour mix because I like it. Not a good flour mix for sweets or treats (though probably excellent for oatmeal cookies) but it makes a wonderful hearty homestead bread with a depth and tone that plain rice flours just cannot achieve. And, it's lower in carbs, especially refined carbs, plus higher in fiber than typical GF breads. I guess more like a whole wheat bread with an extra multigrain layer. Yum!

 

[bruceha2000]

This one! You can substitute rye for the spelt or use white flour instead to make it white flour and rye

https://www.backyardchickens.com/threads/any-home-bakers-here.921333/post-22540040

Ruh Roh. I put all the dry ingredients together THEN noticed that it wants a dutch oven. Which we know I don't have. What can I substitute??? Or just hope it bakes OK on a sheet?

 

[ronott1]

Ruh Roh. I put all the dry ingredients together THEN noticed that it wants a dutch oven. Which we know I don't have. What can I substitute??? Or just hope it bakes OK on a sheet?

You can bake it on a stone in the oven or roll it out like french bread.

Just put it on parchment paper for the last raise and lift onto the stone if making a round.

Play around with it!

If you use a stone or cookie sheet, be sure to spray water in the oven when you put the dough into the oven-- make sure to spray the loaf too

 

[Sequel]

no knead bread develops gluten when it sits this long. It does have a couple of folds and then the final shaping

It works great!

I hope so! It said to knead till smooth. I figured it's a wet dough so I pretty much did the fold thing and didn't put any more flour into it. When I uncovered it this morning, it had an interesting jiggly thing going on. I hope I'm able to shape a smooth top on it later. Film at 11:00!

 

[ronott1]

I hope so! It said to knead till smooth. I figured it's a wet dough so I pretty much did the fold thing and didn't put any more flour into it. When I uncovered it this morning, it had an interesting jiggly thing going on. I hope I'm able to shape a smooth top on it later. Film at 11:00!

I usually mix it together and knead it some the night before and then start the two folds at 7am. The bread is usually ready by lunchtime

 

[Sequel]

You can bake it on a stone in the oven or roll it out like french bread.

Just put it on parchment paper for the last raise and lift onto the stone if making a round.

Play around with it!

If you use a stone or cookie sheet, be sure to spray water in the oven when you put the dough into the oven-- make sure to spray the loaf too

Hey Ron, I don't have a cast iron dutch oven, I broke it when I threw it on the woodpile. I do have a covered steel sauteuse though, do you think that could work? I guess I could try it.

 

[ronott1]

Hey Ron, I don't have a cast iron dutch oven, I broke it when I threw it on the woodpile. I do have a covered steel sauteuse though, do you think that could work? I guess I could try it.

As long as it can go into the oven at 450 it should be fine!

You can also free shape and put it on a cookie sheet. It might be a bit flatter than in a dutch oven but will still be bubble and tasty

 

[Sequel]

As long as it can go into the oven at 450 it should be fine!

You can also free shape and put it on a cookie sheet. It might be a bit flatter than in a dutch oven but will still be bubble and tasty

Yeah it's got steel handles so that's fine I'm sure but it's wider than the dutch oven I had. Maybe it'll hold the whole ball of dough. We'll see.

 

[bruceha2000]

You can bake it on a stone in the oven or roll it out like french bread.

Just put it on parchment paper for the last raise and lift onto the stone if making a round.

Play around with it!

If you use a stone or cookie sheet, be sure to spray water in the oven when you put the dough into the oven-- make sure to spray the loaf too

No stone but I do have parchment paper and cookie sheets. So that is the plan for the morning. Off to add the water and starter.

 

[SnapdragonQ]

A general high altitude baking question about eggs and egg chemistry...

Since eggs provide protein structure, a high altitude tip site suggested using extra large eggs in place of regular large eggs for bread baking.
The recipe I'm working with calls for:
2 egg yolks and
1 whole egg.

Personally I prefer to use the entire egg for anything, unless it's custard ice cream , and it seems that the flour mix I'm working with is heavier and wants to fall just a little in the middle, so do you guys think it would be ok to replace the above with 3 whole eggs?
I have a hen that lays XLs so I could do either size.

In the past I've done whole egg switch outs with GF non-yeasted recipes and it was fine, plus I've seen plenty of GF yeasted bread recipes (regular altitude) that call for 3 eggs, however those are using a different flour mix.

Would 3 eggs with the heavier whole grain flour be too heavy?
How many eggs do you guys use when making a whole wheat or heavy multigrain bread?
My brain wants to say the heavier flours want more eggs and I remember that Challah (regular) uses 3 eggs. King's Hawaiian bread copycats too....which I cannot wait to try a GF version of.