Any Home Bakers Here?

[sunflour]

I made this sourdough loaf out of abox kit, usually I do bread from scratch. I don't use a bread maker. Whenever I have tried bread maker bread I haven't really like it. It tastes to yeasty. I think because it's all dumped in to rise and cook and I usually let mine rise twice and make more then one loaf, so less yeasty. It could also just be all in my head because growing up the bread was homemade and I just think bread maker bread isn't as good

I use mine on the dough cycle..it mixes, kneads and does one rise…beeps and shuts off. Then I take it out and do the second rise like usual…shape and bake old fashion way..and does well.

 

[simply blessed]

Hi! You are making me hungry! Beautiful breads! If you like the idea don't give up on your own starter. Try again. You may have just captured a stronger yeast strain. Also, if you let it start for less time it will be milder. The type I make will vary a bit each time. I killed mine leaving for vacation so was thinking of making another today. I put 2 parts flour (I like wheat and white combo, but you can use what you like.) and 1 part water. I mix and put in a covered half gallon mason jar covered with butter muslin. The canning ring holds it in place. Cleaning up breakfast and dinner, I add a couple T. flour and enough water to return it to the original consistency. I just let it sit on the counter and do this every day for about 10 days. Some do it for a week, some for 2 weeks depending on yeast captured, temperature, and what flavor you like. I like a stronger flavor so 10-14 days works well for me. Once I like it, I put it in the fridge with a regular lid and feed it weekly (1/2 c. flour, 1/4 c. water.) 3/4 c starter works well for each baguette. I also like to give it an extra rise; I'm at high altitude so it helps! Good luck!

 

[N F C]

Hi! You are making me hungry! Beautiful breads! If you like the idea don't give up on your own starter. Try again. You may have just captured a stronger yeast strain. Also, if you let it start for less time it will be milder. The type I make will vary a bit each time. I killed mine leaving for vacation so was thinking of making another today. I put 2 parts flour (I like wheat and white combo, but you can use what you like.) and 1 part water. I mix and put in a covered half gallon mason jar covered with butter muslin. The canning ring holds it in place. Cleaning up breakfast and dinner, I add a couple T. flour and enough water to return it to the original consistency. I just let it sit on the counter and do this every day for about 10 days. Some do it for a week, some for 2 weeks depending on yeast captured, temperature, and what flavor you like. I like a stronger flavor so 10-14 days works well for me. Once I like it, I put it in the fridge with a regular lid and feed it weekly (1/2 c. flour, 1/4 c. water.) 3/4 c starter works well for each baguette. I also like to give it an extra rise; I'm at high altitude so it helps! Good luck!

Hi simply blessed, nice to have another baker around!

Do you have a baguette recipe to share? I haven't tried those yet...so many breads, so little time, lol.

 

[Alice28]

I use mine on the dough cycle..it mixes, kneads and does one rise…beeps and shuts off.  Then I take it out and do the second rise like usual…shape and bake old fashion way..and does well.

Oh! I didn't know you could do that! That would be nice! You could just throw everything in and go the store while it mixed and rises!

 

[Alice28]

Hi! You are making me hungry! Beautiful breads! If you like the idea don't give up on your own starter. Try again. You may have just captured a stronger yeast strain. Also, if you let it start for less time it will be milder. The type I make will vary a bit each time. I killed mine leaving for vacation so was thinking of making another today. I put 2 parts flour (I like wheat and white combo, but you can use what you like.) and 1 part water. I mix and put in a covered half gallon mason jar covered with butter muslin. The canning ring holds it in place. Cleaning up breakfast and dinner, I add a couple T. flour and enough water to return it to the original consistency. I just let it sit on the counter and do this every day for about 10 days. Some do it for a week, some for 2 weeks depending on yeast captured, temperature, and what flavor you like. I like a stronger flavor so 10-14 days works well for me.  Once I like it, I put it in the fridge with a regular lid and feed it weekly (1/2 c. flour, 1/4 c. water.) 3/4 c starter works well for each baguette. I also like to give it an extra rise; I'm at high altitude so it helps! Good luck! 

I'll have to give it a try. How do you know how much start to use everytime? Do you just add the start to bread dough? Or the start is the bread dough?

 

[wyoDreamer]

My starter is usually a little sweet because I use 1 teaspoon of sugar with 1 teaspoon of bread yeast, 1 cup of flour and 1 cup of water. Mix together and leave it on the counter in a loosely covered container for 10 days, stirring every day. With the sugar in it, it will rise quickly and a lot so make sure to use a large container. It may actually triple in size. My neighbor used milk go give her sourdough a more sour taste. I don't know about that though, using dairy in something that hangs around on the counter for 10 days makes me nervous.

 

[Alice28]

My starter is usually a little sweet because I use 1 teaspoon of sugar with 1 teaspoon of bread yeast, 1 cup of flour and 1 cup of water.  Mix together and leave it on the counter in a loosely covered container for 10 days, stirring every day.  With the sugar in it, it will rise quickly and a lot so make sure to use a large container.  It may actually triple in size.  My neighbor used milk go give her sourdough a more sour taste. I don't know about that though, using dairy in something that hangs around on the counter for 10 days makes me nervous. 

Yah, that would scare me! Lol. I'm going to try this.

 

[simply blessed]

Sorry! Should've covered that! I have used lots of pass along starters so I use roughly that amount. If I have a little less, it takes longer to raise; if I use a little more it has a stronger flavor and rises more quickly. I change it as I wish each time, but here is my basic recipe; it started as the baguette recipe from King Arthur Flour but I've changed it to fit us and sourdough:
1. Mix about 3/4 C starter with 1 C luke warm water.
2. Add in enough flour to make a soft but workable dough.
3. Kneed about 3-5 minutes.
4. Let sit for 5 minutes while I clean up my mess.
5. Fold in thirds one way, then the other.
6. Place in lightly floured bowl and cover until double in size.
7. Fold in thirds both ways again being careful to stretch but not break the top layer.
8. Let rise until double again.
9. Fold in thirds once more and shape into baguette or leave round.
10. Let rise until double again.
11. Preheat oven with a pan of water to 425 F.
12. Slash dough and place in oven for 5 min.
13. After 5 minutes, remove water dish and reduce temperature to 325 F.
14. Bake another 20 minutes or until done.
15. Turn off the oven. Crack open the oven and let cool in there.
Makes a nice crisp crust!

 

[simply blessed]

Hi simply blessed, nice to have another baker around!

Do you have a baguette recipe to share? I haven't tried those yet...so many breads, so little time, lol.

If you want an easy yeast baguette recipe King Arthur Flour's website has a good one. (Rustic Baguette.) I haven't looked at the recipe in years, so mine is probably tweaked a bit.
Day 1: Mix 1 cup water, 1 1/2 c flour (white or wheat but white is easier to form,) and a few granules of regular old active dry yeast. Set aside and ignore for 12-48 hours.
12-48 hours later: To poleesh ( their fancy word for starter which I probably misspelled!) add 1 cup Luke warm water, 1 T yeast, 1 t. salt and enough flour to make a soft dough. You want at least half boring white flour or you'll have a glop instead of a baguette. The more white you use the easier it is to form the baguette so you may want to go 100% white the first time. I use wheat for the poleesh and white for the rest usually now. Kneed the dough adding just enough flour so your dough doesn't stick. Let it sit for 5 minutes. Turn over and fold it into thirds taking each side into the center. (Think folding a letter to put in an envelope.) Turn and fold into thirds from raw edges. Put the whole thing smooth side up in a lightly floured bowl, cover, and let rise until; double. When double, sprinkle flour around edges of dough / bowl so you can scoop out dough ball without breaking the top. Flip and fold as you did the first time into thirds both ways trying to never break that top. NO KNEADING! Put into bowl again and let rise until double again. Take out, cut in half, and form. Start by folding one more time in thirds both ways. Then from the center out, using the palms of floured hands roll the baguette shape. Cover with oiled plastic wrap until doubled in size. Preheat oven to 425 F and place a glass or metal pan with an inch or so of water in the oven to make steam. Slit tops of baguettes a few times and bake for 5 min. Then remove water dish and lower temperature to 325 F for about 20 minutes. When done, turn off oven, leave cracked or stick a wooden spoon handle in the ovendoor to keep it open a bit, and let it cool in there. You'll hear occasional cracking. That's GREAT! Easier than it looks. Total time Day 1 about 2 minutes if that, Day 2 about 4 hours, but most isn't hands on. Makes 2 baguettes or boulles.

 

[N F C]

If you want an easy yeast baguette recipe King Arthur Flour's website has a good one. (Rustic Baguette.) I haven't looked at the recipe in years, so mine is probably tweaked a bit.
Day 1: Mix 1 cup water, 1 1/2 c flour (white or wheat but white is easier to form,) and a few granules of regular old active dry yeast. Set aside and ignore for 12-48 hours.
12-48 hours later: To poleesh ( their fancy word for starter which I probably misspelled!) add 1 cup Luke warm water, 1 T yeast, 1 t. salt and enough flour to make a soft dough. You want at least half boring white flour or you'll have a glop instead of a baguette. The more white you use the easier it is to form the baguette so you may want to go 100% white the first time. I use wheat for the poleesh and white for the rest usually now. Kneed the dough adding just enough flour so your dough doesn't stick. Let it sit for 5 minutes. Turn over and fold it into thirds taking each side into the center. (Think folding a letter to put in an envelope.) Turn and fold into thirds from raw edges. Put the whole thing smooth side up in a lightly floured bowl, cover, and let rise until; double. When double, sprinkle flour around edges of dough / bowl so you can scoop out dough ball without breaking the top. Flip and fold as you did the first time into thirds both ways trying to never break that top. NO KNEADING! Put into bowl again and let rise until double again. Take out, cut in half, and form. Start by folding one more time in thirds both ways. Then from the center out, using the palms of floured hands roll the baguette shape. Cover with oiled plastic wrap until doubled in size. Preheat oven to 425 F and place a glass or metal pan with an inch or so of water in the oven to make steam. Slit tops of baguettes a few times and bake for 5 min. Then remove water dish and lower temperature to 325 F for about 20 minutes. When done, turn off oven, leave cracked or stick a wooden spoon handle in the ovendoor to keep it open a bit, and let it cool in there. You'll hear occasional cracking. That's GREAT! Easier than it looks. Total time Day 1 about 2 minutes if that, Day 2 about 4 hours, but most isn't hands on. Makes 2 baguettes or boulles.

Sounds do-able! I check out KA's quite a bit, both for the recipes and for all the info they provide. Thanks for taking the time to post this!