Any Home Bakers Here?

[bruceha2000]

Welcome @Colley12 !

 

[Colley12]

Welcome @Colley12 !

Thank you!

 

[Fromscratchfarming]

For the past year I've been learning how to bake yeast breads here at home. It's been challenging and rewarding (when it all comes together right, lol).

Today for the 1st time I made up a Boule recipe and ran into a snag. Is there anyone here that's familiar with yeast breads? Since I'm here several times a day reading about chickens, it would be great to chat with others that also bake.
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Updated 07-18-21: To find all the great recipes posted in this thread, click on one of the links below to go to a Google spreadsheet (then use the links in the spreadsheet to locate each recipe):

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Professional baker here howdy happy to answer any questions

 

[Sequel]

I second the use of a thermometer for baking bread. I use a digital one similar to this that I bought off of amazon.

I bake mostly sourdough and the thermometer was a game changer.

I read an article a while back that said to measure the temp with the thermometer, you take the bread out of the oven, turn it out of the pan and stick the thermometer thru the bottom of the loaf into the middle. If it's not done then throw if right back into the loaf pan or Dutch oven and put it back into the oven. Bread is different then cakes and sweets where taking it out of the oven to check like this doesn't affect the rise. I shoot for 210 when baking my sourdough.

If I'm repeating info already said...sorry I'm new to BYC...but I love baking so jumped into the thread!

Welcome to the thread and to BYC! So we come for the chickens and we stay for the baking! You’ll have a great time here!

 

[bruceha2000]

Welcome @Fromscratchfarming

 

[jnicholes]

Bakers good morning one and all!

87 mostly sunny 74% humidity feels like 99 thunderstorms predicted today.

Have a great day!

It seems like you’re having a lot of thunderstorms predicted lately!

I second the use of a thermometer for baking bread. I use a digital one similar to this that I bought off of amazon.

I bake mostly sourdough and the thermometer was a game changer.

I read an article a while back that said to measure the temp with the thermometer, you take the bread out of the oven, turn it out of the pan and stick the thermometer thru the bottom of the loaf into the middle. If it's not done then throw if right back into the loaf pan or Dutch oven and put it back into the oven. Bread is different then cakes and sweets where taking it out of the oven to check like this doesn't affect the rise. I shoot for 210 when baking my sourdough.

If I'm repeating info already said...sorry I'm new to BYC...but I love baking so jumped into the thread!

Welcome!

Professional baker here howdy happy to answer any questions

Welcome! If you’re a professional baker, I actually do have a question. I’ve struggled with something for a couple of months now. Whenever I bake bread, and I let it rise and put it in the oven, it seems to do a second rise in the oven, and the bread seems to split. Here’s a good example with some French bread I made.

Do you happen to know what’s causing this?

I’m just curious. The bread is still delicious, though.

 

[R2elk]

When I canned the green tomatoes I used the large mouth quart jars.

Once the tomatoes were prepared, I put the slices in the jar with hot water and salt, put the lid and ring on then placed them in a water bath canner for one (1) minute after the water in the canner started to boil.

I was able to have fried green tomatoes throughout the winter and spring.

Very good.

I used to pickle green tomatoes.

 

[Fromscratchfarming]

It seems like you’re having a lot of thunderstorms predicted lately!



Welcome!



Welcome! If you’re a professional baker, I actually do have a question. I’ve struggled with something for a couple of months now. Whenever I bake bread, and I let it rise and put it in the oven, it seems to do a second rise in the oven, and the bread seems to split. Here’s a good example with some French bread I made.

View attachment 3242446

Do you happen to know what’s causing this?

I’m just curious. The bread is still delicious, though.

Hello! Yes yeast bread will always rise more in the oven due to the steam it produces.

Can I ask if your scoring your bread? If you score the bread after proofing and before throwing into the over it won't crack like that. The expansion has to go somewhere and scoring helps with that. There will be some "some" crack expansion depending on the size of bread but I'd say with your next batch test out some scoring methods.

Rule of thumb usually is 2 scores for a mini loaf for a large loaf one good sized one but also think of the shape for a round load I'd do more of 3 way connecting score or a nice leaf pattern to more evenly distribute my score

 

[pennyJo1960]

Welcome to the thread both of you ..

 

[Ladies-Eight]

I second the use of a thermometer for baking bread. I use a digital one similar to this that I bought off of amazon.

I bake mostly sourdough and the thermometer was a game changer.

I read an article a while back that said to measure the temp with the thermometer, you take the bread out of the oven, turn it out of the pan and stick the thermometer thru the bottom of the loaf into the middle. If it's not done then throw if right back into the loaf pan or Dutch oven and put it back into the oven. Bread is different then cakes and sweets where taking it out of the oven to check like this doesn't affect the rise. I shoot for 210 when baking my sourdough.

If I'm repeating info already said...sorry I'm new to BYC...but I love baking so jumped into the thread!

@Colley12 Welcome aboard.

Professional baker here howdy happy to answer any questions

@Fromscratchfarming Welcome aboard.