Any Home Bakers Here?

[ThreeOfSeven]

Was it hard to figure out how much of the dough to use? Did you weigh it?

I made three loaves of Sourdough olive bread yesterday and each one was about 780Grams

No, I didn't. Recipe says to use 2.5 lbs, but it doesn't specify the size of the loaf pan. (Probably the pan size *normal* people would buy, and for some odd-ball reason, I had to have the *big* one! LOL) Anyhow, last time I used my loaf pan, I used almost a whole batch of dough. Ergo, using the whole batch seemed to be to be a good solution. Also, I allowed the dough more time to sit before baking. Cookbook says to let it rest 40 minutes. King Arthur Flour recipe says to allow the dough to come to room temperature. Not sure how long it sat, since I was off doing other things around the house -- over an hour, and by that time, it started to rise. That might have helped too.

I love olive bread!

 

[ThreeOfSeven]

I did it! I baked two beautiful loaves! I followed the recipe from my kitchen aid stand mixer TO THE LETTER, and I took care to punch it down completely after the first rise...voila! Bread perfection! I wish I could show you the whole thing, but we’re savages and couldn’t wait to crack it open.....View attachment 2034759

Gorgeous bread!! Nothing better than hot fresh bread with a butter!

 

[ronott1]

No, I didn't. Recipe says to use 2.5 lbs, but it doesn't specify the size of the loaf pan. (Probably the pan size *normal* people would buy, and for some odd-ball reason, I had to have the *big* one! LOL) Anyhow, last time I used my loaf pan, I used almost a whole batch of dough. Ergo, using the whole batch seemed to be to be a good solution. Also, I allowed the dough more time to sit before baking. Cookbook says to let it rest 40 minutes. King Arthur Flour recipe says to allow the dough to come to room temperature. Not sure how long it sat, since I was off doing other things around the house -- over an hour, and by that time, it started to rise. That might have helped too.

I love olive bread!

The Recipe for sourdough olive bread: https://www.backyardchickens.com/threads/any-home-bakers-here.921333/post-16662686

 

[N F C]

My second Pullman Loaf bread. Shape is much nicer than the first, more the iconic square shape. I used the whole batch of the master dough recipe (5-min a day recipe) with my 13-inch Pullman loaf pan.

View attachment 2034744

Beautiful loaf of bread! Good job!

 

[N F C]

I did it! I baked two beautiful loaves! I followed the recipe from my kitchen aid stand mixer TO THE LETTER, and I took care to punch it down completely after the first rise...voila! Bread perfection! I wish I could show you the whole thing, but we’re savages and couldn’t wait to crack it open.....View attachment 2034759

Good for you, it looks great! It's hard to resist bread fresh out of the oven

 

[N F C]

My second Pullman Loaf bread. Shape is much nicer than the first, more the iconic square shape. I used the whole batch of the master dough recipe (5-min a day recipe) with my 13-inch Pullman loaf pan.

View attachment 2034744

Your experiences with the Pullman loaf pan made me turn to KA to see what they say about them...interesting and more uses for the pan than I would have guessed!
theres-more-to-this-pan-than-pain-de-mie

I might have to think about one of those pans. I really liked the looks of the bread examples they show in the KA article.

 

[ThreeOfSeven]

Your experiences with the Pullman loaf pan made me turn to KA to see what they say about them...interesting and more uses for the pan than I would have guessed!
theres-more-to-this-pan-than-pain-de-mie

I might have to think about one of those pans. I really liked the looks of the bread examples they show in the KA article.

Nice article! Thanks for sharing! Definitely opens my eyes to a lot more uses, although I think I might need to invest in a standard 9-inch loaf pan for some of those other recipes. My DH had a sandwich with the bread today, and he said that he really liked the 4-inch square loaf. I like it because it cuts nicely, and the slices aren't over-sized.

 

[Kusanar]

Has anyone used the "master bread recipe" with cupcake tins to make dinner rolls?

 

[N F C]

Has anyone used the "master bread recipe" with cupcake tins to make dinner rolls?

I haven't but if you try it, let us know how it works for you!

 

[ThreeOfSeven]

Has anyone used the "master bread recipe" with cupcake tins to make dinner rolls?

Not yet, but there is a recipe for soft dinner rolls in the book.

In a nutshell (makes 5 3-ounce rolls)

Preheat baking stone in oven at 450 degrees.
Cut off 3-ounce (small peach size) pieces of Master Recipe and quickly shape into balls. Allow to rest 2-inches apart on baking sheet lined with parchment for 20 minutes. Cut a cross into the top of each roll using a serrated knife or kitchen shears. Brush tops with melted butter or oil and place the baking sheet in the oven. Bake about 25 minutes or until richly brown. For softest result, brush with more butter or oil. Serve slightly warm.

Just saw this!!
Cloverleaf Buns
Preheat baking stone in oven at 450 degrees.
Grease muffin pan.
Cut off 3-ounce (small peach size) pieces of dough. Cut each into 4 smaller pieces. Shape each one into a smooth ball. Put the 4 balls together to form a cloverleaf and place in a cup of the prepared muffin pan. Continue with remaining dough. Allow to rest for 30 minutes. Slide muffin pan into the oven, pour 1 cup of hot water into the broiler tray, and quickly close the oven door. Bake for about 25 minutes or until richly browned. Serve slightly warm.

There are a whole bunch of variations that can be used with the Master Recipe. The next recipe in the book is for crescent rolls.

Hope this helps!