What are you baking now?

[KenK]

Quote:
Very cool video here. Be sure your speakers are on.

http://thebackhomebakery.com/Tutorials/Rolls.html

 

[BettyR]

Quote:
I totally agree about the yeast, but if you are a member of Sam's Club or Costco you can get the 1 pound foil packs of yeast there for about 1/4 the cost of what you pay for it from King Arthur.

I also keep mine in a glass jar in the freezer...although mine never lasts a year, my mom had some yeast that I had given her in a jar in her freezer. She never really bakes that much anymore so it stayed in her freezer untouched. We were at her house recently and I checked the freezer for yeast to make some rolls and all she had was that jar of yeast that I had given her and it was 5 years old. So I took some out and mixed it with some warm sugar water to see if it was still good and yes it was. So I guess that stuff will last for ever well sealed in the freezer.

 

[BettyR]

Quote:
Very cool video here. Be sure your speakers are on.

http://thebackhomebakery.com/Tutorials/Rolls.html

Thank you I really appreciate the effort but we live out in the boonies and all we can get out here is dial up...so no videos for me.

 

[KenK]

Just took these out of the oven.

 

[BettyR]

Quote:
Wow!!! Those are beautiful!!! Would you mind posting your recipe?

 

[KenK]

18 ounces bread flour or King Arthur all purpose flour
12 ounces cool water
1 teaspoon instant yeast
1 1/2-1 3/4 teaspoon salt

Mix dry ingredients together for a couple seconds and add the water.
Mix with a spoon until all the flour is taken up.
Dump out on counter.
Cover with the bowl you just mixed it in and let sit for 15-20 minutes.
Knead for a minute or two or until it is fairly smooth.
Gather into a nice ball of dough.
Spray the same bowl with a little Pam and put the dough ball back in and cover with plastic wrap.
Let sit for 45 minutes, stretch and fold, put back in bowl and cover.
Let sit for 45 minutes, stretch and fold, put back in bowl and cover.
Let sit for 45 minutes, stretch and fold, put back in bowl and cover.
Let sit 15-20 minutes and divide however you like, or leave whole.
I normally cut the dough into six pieces 5- 5 1/2 ounces because I'm ocd that way.
Preshape them.
Let sit on the counter covered for 15-20 minutes.
Give them their final shape and put on a parchment covered sheet pan or whatever you have.
Cover and let rise.
I have a big plastic box that will fit over the half sheet pan and that is what I use.
Let rise an hour to two hours depending on the temp of your kitchen.
Put a small skillet in the bottom of the oven and turn it on to 500 degrees.
When the breads are ready to bake, spray them well with a spray bottle of water.
Slash however you like.
Put them in the oven.
Throw a cup of water into the now hot pan in the bottom of the oven.
Turn oven down to 450 and bake about 20 minutes.

And that is how I spend every Sunday morning. : )

Much harder to type all that out than to actually do it.

You will note that there is a whole lot of waiting involved, while I'm waiting I fool around with the chickens, play on the computer and drink coffee. If anybody wants me to do anything; sorry, I'm baking.

 

[BettyR]

Thank you so much for taking the time to write this out...I'm going to try this.

I'll let you know how it turns out...

My son has a Dr. apt tomorrow and with the drive into town it usually takes bout 4 hours from the time we leave home until we get back. I'm going to try to fit this in somehow tomorrow, but if I don't get it done tomorrow I'll get it done on Tuesday. Thanks again.

 

[KenK]

You can also mix half the flour and half the water and just a pinch of yeast (a scant 1/16 tsp) the night before. Make a rough ball of dough and let sit in the bowl, covered with plastic wrap, on the counter overnight. The next morning turn out on the counter and cut up into thumb size pieces. Put in the bowl, with the rest of the flour, water, yeast and salt and continue as above. I did it that way for a at least a year but ultimately decided the (maybe) better flavor wasn't worth trouble.

This dough also makes an excellent pizza crust.

I would like to also point out that this isn't "my" recipe. It is a classic method of making french bread.

 

[Acre of Blessings]

I am getting ready to go and make some Shepherds Pie for tonights supper. Tomorrow might have to be bread making day. Now where did I put those rechargable batteries for the camera. I'll post a pic or two tomorrow.

 

[Sore Thumb Suburbanite]

Quote:
you know that sound homer simpson makes when he thinks about food... I'm making that sound right now.... I need to perfect my bun making so they look as good as yours... wooooooooooooooow... thanks for sharing the picture!