• Welcome to Autism Forums, a friendly forum to discuss Aspergers Syndrome, Autism, High Functioning Autism and related conditions.

    Your voice is missing! You will need to register to get access to the following site features:
    • Reply to discussions and create your own threads.
    • Our modern chat room. No add-ons or extensions required, just login and start chatting!
    • Private Member only forums for more serious discussions that you may wish to not have guests or search engines access to.
    • Your very own blog. Write about anything you like on your own individual blog.

    We hope to see you as a part of our community soon! Please also check us out @ https://www.twitter.com/aspiescentral

Bread Baking

pushpin

pushpin

✩◝(◍⌣̎◍)◜✩
Hello, does anyone want to talk about bread baking? I've just started, and I love it. I'm baking a bread a day. Today is my 5th day, but 4th bread (I missed a day in order to buy supplies because I started it all on a whim.)

I'm going to make a sourdough starter this week because I don't like having to buy so much yeast. I like long fermentation breads so far. I've made two breads that were done (start to finish) in less than 4 hours, and while they tasted good and had a soft and fluffy crumb, I thought they tasted boring. I like bread that has bigger holes and sort of a sour flavor because it makes eating the bread a more interesting experience.
 
Thank you so much for the links! I've never eaten Amish friendship bread, but I do like the name, and I like raisins. I've seen something on that Weekend Bakery site, but I haven't fully read it (I click on lots of links and read the parts that apply to current situation or current focus: I'm really interested in understanding the autolyse step of baking bread, but that's just for now. I'll move onto other steps later for sure.)

I just looked at the friendship bread recipe omg I love it! It takes so many days for it to be ready to bake!! I'm definitely going to make this bread. I may start it next week or the week after. I want to start it today, but I'm a little confused on the steps because there are a couple days of instruction that are ignored (at least when I read it). I'll do more research.
 
Make sure to save some starter in case you really like it. I think, giving the starter to a friend so it doesn't take them as long to make it is how it got it's name.
 
pushpin said:
I'm going to make a sourdough starter this week because I don't like having to buy so much yeast. I like long fermentation breads so far. I've made two breads that were done (start to finish) in less than 4 hours, and while they tasted good and had a soft and fluffy crumb, I thought they tasted boring. I like bread that has bigger holes and sort of a sour flavor because it makes eating the bread a more interesting experience.
Click to expand...

I like bread making a great deal. Have done it off and on for many years, mainly in search of creating the perfect whole wheat loaf. The sourdough breads are interesting to make, and somehow they tend to be, at least for me easier on the stomach and digestion.

Had a pretty good pan cornbread with flax seed meal this morning for breakfast, and have made variations of quick bread, like irish soda bread for a long time. Still on occasion make yeast breads, but the difficulty has been finding decent whole wheat flour that isn't old.

Where I live it's difficult to find bread that isn't a white loaf or a baguette type bread. So I make it, not every day, but often. I like your description of the sour type bread that's overproofed. Only difficulty I have with that, is they tend towards becoming hard and are not so good for toast, which is the only way I eat bread. So the proportion of rye flour/buckwheat flour or any other type is important. Yet the taste is excellent.
 
Last edited:
I could bake a mean loaf of oatmeal bread! It was the best. And the toast it made? OMG. I may make some today. :)
 
<SIGH> It's been soooooooooo long since I've smelled and tasted a freshly baked loaf of bread.

Hats off to those of you who are accomplished bakers. :)

Geez, just baking a cake remains a struggle for me. :rolleyes:
 
The bread I made today was pretty tasty. It was a both a little sour and salty, more salty than sour. I liked it; the sour was subtle.

Tomorrow, I'm making a quick bread made of the following ingredients:
-guinness beer
-flour
-salt
-sugar
-butter
-baking powder

I love the yeasted breads, but there is much that I want to learn to do, experiment with, taste, and share. I bought fresh yeast today instead of the active dry, so I'll make another yeasted bread on Friday, I'm sure.
 
pushpin said:
Would you guys mind sharing your recipes?
Click to expand...
I will try to find it. It is the best and I need to find it and make some!!! It's in an old family recipe tin which has all sorts of cool stuff in it.
 
I love baking bread. Kneading the dough is so soothing, and I like experimenting with ingredients to put in it. Last summer I made a very nice one with turmeric, lemon juice and fresh herbs from my garden mixed in with the dough. Can't remember what I put in there exactly, because I usually come up with my recipes on the spot then forget to write them down :p
 
Bolletje said:
I love baking bread. Kneading the dough is so soothing, and I like experimenting with ingredients to put in it. Last summer I made a very nice one with turmeric, lemon juice and fresh herbs from my garden mixed in with the dough. Can't remember what I put in there exactly, because I usually come up with my recipes on the spot then forget to write them down :p
Click to expand...
Wow, turmeric and lemon, that sounds so good! I'm going to keep a note of that combination, possibly for a quick bread. I haven't mastered kneading yet. It's kind of scary because I don't know what I'm doing, but I do like playing with the dough. I like the french slap and fold method, though even with that, I don't know what I'm doing. I like letting the dough rest, then folding it periodically. I haven't kneaded much because I like making wet doughs, but the next yeasted breads I will make will have drier doughs. I love seeing the changes that occur during the fermentation. It's so cool! :)
 
pushpin said:
Wow, turmeric and lemon, that sounds so good! I'm going to keep a note of that combination, possibly for a quick bread. I haven't mastered kneading yet. It's kind of scary because I don't know what I'm doing, but I do like playing with the dough. I like the french slap and fold method, though even with that, I don't know what I'm doing. I like letting the dough rest, then folding it periodically. I haven't kneaded much because I like making wet doughs, but the next yeasted breads I will make will have drier doughs. I love seeing the changes that occur during the fermentation. It's so cool! :)
Click to expand...
I don't really know what I'm doing either, it's basically just trial and error. I mix things in the dough, some things work well (homemade olive and feta tapenade in a baguette) and some things don't (bacon). The changes that occur during fermentation are amazing! Do you have Netflix, by any chance? I was watching an episode of their series "Chef's Kitchen" the other week about a chef (Nancy Silverton) who has mastered baking bread, and there was a beautiful timelapse video of bread bubbling during fermentation. Here's a link to some gifs of the episode :D

‘Chef’s Table’ Season 3: Bread Porn
 
I enjoyed the Guinness beer bread that I made today. It had a nice malty flavor, but it had too much butter for my liking. I want to adapt it: a weaker flour (I used bread flour, so it made it chewier than I wanted), less butter, and some nutmeg.

I'd like to focus on beer bread for a little while, like my next five breads after tomorrow's Irish soda bread. Since baking bread is so new to me (today is bread number 5), I want to get my head and hands used to a basic baking routine, plus I like the way beer breads look. Maybe this plan will change after I make the Irish soda bread though :)
 
Bolletje said:
I don't really know what I'm doing either, it's basically just trial and error. I mix things in the dough, some things work well (homemade olive and feta tapenade in a baguette) and some things don't (bacon). The changes that occur during fermentation are amazing! Do you have Netflix, by any chance? I was watching an episode of their series "Chef's Kitchen" the other week about a chef (Nancy Silverton) who has mastered baking bread, and there was a beautiful timelapse video of bread bubbling during fermentation. Here's a link to some gifs of the episode :D

‘Chef’s Table’ Season 3: Bread Porn
Click to expand...
I'll check out that series. Those gifs look so cool!
 
Irish soda bread is on my list too! I haven't been baking too much lately, been quite busy with other things, but I'm planning to make some bread this weekend to relax.
 
Bolletje said:
Irish soda bread is on my list too! I haven't been baking too much lately, been quite busy with other things, but I'm planning to make some bread this weekend to relax.
Click to expand...
Have you decided what breads you're going to make?
 
The Irish soda bread came out pretty good. I'm going to make more, try out different recipes and different flours.

Tomorrow starts the four days of beer breads:
  • hard apple cider bread
  • ginger beer bread
  • guinness bread (w/nutmeg)
  • herbed beer bread (rosemary, thyme, basil)
After that, I plan on making another soda bread. Then, I will make two sandwich white breads.

I think after that I'll experiment with buns and rolls for a few days.
 
You must log in or register to reply here.

New Threads

Top Bottom