Bread Baking?
- Thread starter JohnDB
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I make bread... but it's nothing special.... just white flour... I make it when I am in a pinch and out of the good stuff.... I love seeds and nuts in my bread.
I have a ceramic dutch oven... ( fancy word for large pot... which I assume you know but in case you don't )... I paid 50 bucks for it and it is the BEST pot I have ever had... I make stews in it...and soups.... I LOVE it... LOVE it... LOVE it... I am scared of cast iron... but the ceramic over cast iron is wonderful.
Cast iron dutch ovens are what you use camping... although you can use them in the oven.
Put the raw stew in the bottom and cook sourdough rolls floating on top...then the lid covers it all.
Your Le Cruset is a standard for enameled cast iron...it's nice for household use.
Not exactly what I was discussing.
Cast iron cooking is always dependant on the seasoning of the pot/pan/waffle iron. They can get almost as non-stick as teflon or ceramics.
Waffles don't do as well over a campfire as a dutch oven does.
Waffle irons tend to need steady, consistent heat. And then you can start and make a bunch of them.
Currently the vintage griswolds are super expensive if you can find one unwarped or uncracked.
It's not always about camping...it's just a method of cooking that surrounds a particular type of cookware.
Alvertsky
Member
Prayer Warrior
Well-Known Member
Whole grain bread with plenty of fiber is lower glycemic than white bread.
I’m making some high-glycemic white bread right now. Boy, does it smell good!!!
Actually...
Home made bread from scratch is not the same as commercially made breads.
Some diabetics are not reactive to home made breads the way a loaf of Hawaiian rolls will cause them to have the sugar bounces.
Flours are made from completely different strains of wheat than what commercial bakeries use.
Bromated flours might be the difference...I'm not a doctor so I don't really know.
But I've made danish dough from scratch before and they were completely different from any danish on the market. My wife loved those things. I hated the look of them. But the flavor rocked.
DuckieLady
Well-Known Member
Not right now because I don't have an oven but I used to bake A LOT of bread. Never had a bread maker. Always had to do it the old way.
The dough should be soft as a baby's ear and after rising, you should be able to poke it and watch it slowly move back up. You should always dust the bottom of the bread pan with flour to keep it from sticking.
Best trick, and very important, if using an oven, is to leave a bread pan of water in the oven to let it steam and so that it expands and stays moist. In the last 15 minutes, take out the water and let the bread finish baking. You have to remove the water in the bottom towards the end to keep the crust from having the consistency of a tire.
Brushing the crust with egg yolk will give it that nice golden color. If it has lots of holes, you've done well.
Bonus: If you're making a pizza crust, dust the pan first with cornmeal. Makes the best pizza crust ever.
Dough consistency can vary depending upon the type of bread I'm making...
I've made some that are just a bit thicker than a batter...a sponge if you know what that is that needs the bench time to thicken up enough to form.
And then there's others that can be somewhat stiff...they still work but they will wear out your hands.
I've made some that are just a bit thicker than a batter...a sponge if you know what that is that needs the bench time to thicken up enough to form.
And then there's others that can be somewhat stiff...they still work but they will wear out your hands.
DuckieLady
Well-Known Member
If I want to make mine now I have to make it in the microwave. That took years to figure out how to do, but it turned out to have to be pretty sticky!
Fried bread would be better...they are wonderful with honey and butter.
Not donuts... just a flattered piece of lean bread dough and fried to a golden brown.
I gotta have my bread.
DuckieLady
Well-Known Member
That would be good. I don't have a stove either! All I have is an instant pot. I tried to make roti in it. It had a problem with it and the thing just kept sticking to the bottom.
That would be good. I don't have a stove either! All I have is an instant pot. I tried to make roti in it. It had a problem with it and the thing just kept sticking to the bottom.
Go to a Chinese grocery store.
They will carry a butane powered stove eye.
Hairspray sized cans filled with butane work great...used to use them all the time...and no need to go outside to use them. No carbon monoxide whatsoever from that fuel.
A can lasts about two to three hours.
Got two huge corned beef roast sitting in cure/brine/marinade...for the next few days.
I paid $31 for the whole thing and got three roasts and a couple of pounds of burger meat. (Two corned beef roasts)
These are going to be TOP TOP shelf corned beef roasts...the spices smell incredible. It's going to be absolutely better than anything I've had before and I love corned beef...the real spice thing is over the top wonderful.
I paid $31 for the whole thing and got three roasts and a couple of pounds of burger meat. (Two corned beef roasts)
These are going to be TOP TOP shelf corned beef roasts...the spices smell incredible. It's going to be absolutely better than anything I've had before and I love corned beef...the real spice thing is over the top wonderful.
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