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After seeing all the bread posts here I've decided to tackle bread baking. I planned on starting with the "How To Make Sourdough Bread" thread, but wanted to check in with the Pit family to see if there are different recommendations?
Edit: Yeast has been hoarded like toilet paper and hand-sanitizer in our area.
Last edited by hoovarmin; April 23, 2020, 05:18 PM.
Reason: added info about unavailability of yeast in NE FL
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Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
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You might consider the Jim Leahy no-knead bread to get started. If you Google it, you will find it easily. It's a great place to get your feet wet without much investment in either time or ingredients.
Thanks Dewesq55. I watched the videos on making the starter and making the first boule. Simple, but I got lost on how to properly sustain the starter. I've always been curious - were you born in 55, or do you have a 55 Bel-Air, or some other, third thing?
I got the Tartine Bread book on Amazon, at the time Amazon let me "borrow" it for free. Not really sure how that system works it's still on my kindle and they haven't asked for it back. It was a good primer my only complaint is it's a little hoity-toity and I definitely had to go to other places like http://www.thefreshloaf.com/ to fill gaps in technique and knowledge. Lots of great youtube videos on shaping the loaves, which is what was undermining my loaves for a long time and it was hard for me to get without a full visual demonstration.
jhapka - that move at the end where you pull the dough across the counter with a circular twist is what I wish I could have someone teach me in person.
hoovarmin absolutely, it took a lot of flat loaves before I got that motion down. It's easier to do with lower hydration dough. There's no shame in reducing hydration percentage, it makes the dough easier to shape and a well-formed yet lower hydration dough will bake up better than a high hydration dough with no structure.
hoovarmin - Use your bench scraper and put it at about a 75 or 80° angle and push the dough ball. Turn 90° and do it again. Do it at least once around the dough.
+1 on the no knead bread, it's probably the easiest way to get a good loaf with out messing around getting a starter going. Kenji just did a video on it the other day
Well, yes, the lack of yeast does put a damper on things. Maybe check restaurant supply stores? Even if you have to buy a 500g brick dry yeast will last the better part of forever as long as you refrigerate it. And, honestly, sourdough isn't *that* much harder than no knead once you have a starter going.
That's a great video. My wife just found 2 packets of yeast in the back of the pantry so I'm giving this a go later and also getting started on a sourdough starter for down the road.
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPop and a Thermapen Mk4. Recently added 2 TempSpike wireless meat thermometers.
I'm actually doing this one Friday. I have not baked this, but looks good and easy. If you decide to get into it and knead bread I hope you have a stand mixer or bread machine. I have a mixer. I can't imagine kneading bread by hand.
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Definitely refer to the "How To Make Sourdough Bread" thread ... keeping in mind that it does contain a bit of conflicting information.
Settle on one "method" (Forkish, Tartine, Jacob Burton, etc.) and until you become proficient with it, don't bother to try others. Personally, I recommend Forkish. He keeps it simple, consistent, and as a bonus there's no kneading per se ... just stretching and pulling the dough.
Personally, I'd skip the "no-knead" bread. You'll get a loaf using it but It's unlikely to be as good as one made using one of the more traditional methods.
Steer clear of high-hydration doughs at first. They're just too challenging to work with when you're just starting out.
Finally, ask questions ... particularly in the "How To Make Sourdough Bread" thread (which is still closely monitored by a bunch of us old fart bread makers here in the Pit).
... and don't forget to have fun with it.
Last edited by MBMorgan; April 23, 2020, 05:51 PM.
You could also use a food processor to knead bread, but if you do that, you need to make sure the dough passes the windowpane test, (a good idea anyway). Watch the linked video starting at 1:30 through 2:50. It's for making bagels, but the principal is the same.
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPop and a Thermapen Mk4. Recently added 2 TempSpike wireless meat thermometers.
Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
Kamado Joe Big Joe III
Pit Barrel Cooker
Camp Chef Flat Top 900
Weber Performer 22
PowerFlamer Propane 160
Meater +
Thermoworks Smoke
Thermoworks Thermapen
Temp Spike
My wife found a packet of yeast and I started the Kenji recipe Friday afternoon. It went into the fridge yesterday and I'll bake it Tuesday. Thanks for the cool video. I ordered the Forkish book and some supplies I see him using in the videos. Looking forward to my bread baking apprenticeship with you guys.
Good luck with your new adventure. Bread baking is challenging but really fun. You've already gotten lots of great advice. My only addition is King Arthur's website is a very good source for technique and recipes.
PS: The books listed are good. I've read a few. But I strongly feel that you don't really get the appeal of baking by reading, but by doing. I made a sandwich loaf yesterday (a double batch of the bread linked above). In the morning, I didn't have bread. At dinner time, I did. There's something really satisfying about that.
Last edited by rickgregory; April 26, 2020, 01:06 PM.
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