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Bread .......any kind

Discussion in 'Food Talk' started by krap22, Dec 26, 2017.

  1. Sep 23, 2024 at 2:47 PM
    #1081
    wilcam47

    wilcam47 Keep on keeping on!

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  2. Sep 23, 2024 at 3:12 PM
    #1082
    Kwikvette

    Kwikvette Chief Executive Officer at Kwik Fab

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    :drool:
     
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  3. Sep 27, 2024 at 5:43 AM
    #1083
    GarlicFarts

    GarlicFarts Bertolli Roberto

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    Haven't made bread in about six months I think. Starter has been in the fridge and fed maybe twice in that time. I have neglected it, let it go a couple months at a time without being fed in the fridge.

    I think it's okay....

    upload_2024-9-27_8-21-19.jpg

    Made a couple sourdough focaccias - 8" skillet for dinner and a 9x13 for the bake sale at work today.
    upload_2024-9-27_8-22-27.jpg

    upload_2024-9-27_8-22-36.jpg

    Can you share this recipe? I am intrigued on the almond flour.
    I'm also intrigued on the towel laid on the dishwasher door, just curious why you do that?


    Do you have a tortilla press or just roll them out? I want to practice + learn to be able to whip these out. I know the abuelitas in Old Town have thousands under their belts to make it look easy.








    :hattip:

    Welcome (only 6 months later).

    • What brand flour do you guys and gals use?
      • I use King Arthur or Walmart Great Value Bread Flour. I have not found the KA stuff to be worth the extra vs the Walmart GV Bread Flour. I use the bread flour to make the breads and feed my starter and it has treated me well. I only get the KA if it's on sale in bulk, or if I know I'm making an absolute bonkers amount of bread (IE Going into the christmas stretch).

        Personally, just to reiterate, the Walmart GV bread flour has done be well and I haven't seen the value in going for the KA flour in terms of quality of flour. In terms of what is behind each brand, that's a whole different story
    • Do you weigh ingredients verses measuring cup?
      • Absotootly, in grams. Water, flour, salt, everything is in grams. I do have some "quick" breads (IE 1 hour soup to nuts type of thing) which have yeast measured in tea/tablespoons (can't remember which). But for the sourdough, or really anything possible, I go for grams. When I find a recipe, if it's in cups/volume measurements, I don't use it. Moreso on the flour - salt, water, yeast being in volume measurements I am okay with. But if the flour doesn't have an "OR 500g" type of tagline, I don't use it. Flour volume is way too subjective.
      • I don't know which scale I have, but mine - to clean it, I just run the whole shebang under the faucet. I recommend the detachable display - when you have a big ol' mixing bowl on it, the display being readable easily is a huge upsell. Also, go digital. I am a HUGE proponent of analog kitchen stuff - the whole "batteries this, batteries that, blah blah blah" shenanigans just annoys me. BUT, an analog scale has a LOT of moving parts, which flour and salt and germs can gum up and make nasty. A load cell is a solid state measuring device, and the one thing I say - go digital.
      • https://www.amazon.com/OXO-Grips-Sc...228&sprefix=kitchen+scale+deta,aps,123&sr=8-7
    • What brand yeast? Instant yeast any good?
      • I just use Fleischmans. Probably spelled wrong. I get it in 2x1lb bricks at BJs (other warehouse stores are available), I use the instant yeast. Mostly because I'm either doing a longer bake sourdough, OR I am making a bread for "I want this in 2 hours" purposes, so I go with the instant yeast. Dump it all in a bowl, no need to bloom it, slop it all together, let the stand mixer knead it, slap it on a sheet pan, fire, you got bread from nothing to bread in 1 hour.
      • (Remember how I said I ignore recipes without mass measurements? I think I have this converted in my recipe book using a google of "how many grams of flour in a cup" ballpark) https://easybudgetrecipes.com/1-hour-french-bread/
    • I like crusty rustic type breads. Anyone have a recommendation for a very easy but good bread recipe for a first timer?

    upload_2024-9-27_8-39-1.png


    One tip - https://www.busbysbakery.com/can-i-open-the-oven-door-when-baking-bread/

    :wave: Hope that helps. I am far from an expert but I've learned a couple things. Good luck, sorry this was 6 months late. Haven't been bumming around this thread much, summer is my bread baking off-season :spy:
     
  4. Sep 27, 2024 at 5:47 AM
    #1084
    wilcam47

    wilcam47 Keep on keeping on!

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    I havent had luck pressing out flour tortillas. I had an electric press but it gave them a weird texture. I roll them out but not anywhere near a perfect circle. I have made quite a few batches though.
     
  5. Sep 27, 2024 at 5:58 AM
    #1085
    Pointeman

    Pointeman Well-Known Member

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    Here you go. Good luck…enjoy

    The towel is to help dry the dishes. This dishwasher doesn’t do well in the drying cycle. Once it’s done we open it up and put the towel on the door and then close it. Towel absorbs the steam/condensation leaving the dishes mostly dry.

    Almond Flour Carb Sensible Banana Bread

    Pre heat oven to 350

    Grease loaf pan

    Mix Dry Ingredients

    2 1/4 cups almond flour

    1 scoop isopure protein powder

    1/4 cup swerve brown sugar substitute

    1/2 tsp baking powder

    1/2 tsp baking soda

    1/2 tsp salt


    Mix Wet Ingredients

    3 ripe bananas smashed

    2-3 tablespoons pure maple syrup

    3 eggs (beaten)

    2 tsp vanilla extract

    Mix well

    Melt half stick of butter (1/4 cup)

    Stir into the dry ingredients until combined

    Add wet ingredients and mix well (don’tover mix)

    Pour into greased loaf pan

    Bake at 350for 55 mins. Cover with foil at30 mins

    you can sub regular sugar at same amount
     
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  6. Sep 27, 2024 at 6:15 AM
    #1086
    GarlicFarts

    GarlicFarts Bertolli Roberto

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    Nowhere near perfect circle doesn't matter to me - I don't have a michelin star :D
    I'll give 'em a whack, thanks!

    Cheers thank you!
    Yeah when my dishwasher is done I crack the door a foot or so and then let them dry a while before we put them away. Makes sense though. :thumbsup:
     
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  7. Sep 30, 2024 at 6:32 PM
    #1087
    wilcam47

    wilcam47 Keep on keeping on!

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    So apparently the butter tortillas mold quick:eek::annoyed: i lost 4... but made new batch using bacon fat and my go to recipe. Never had them mold on me.20240930_213559.jpg

    @Kwikvette @amyracecar
     
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  8. Sep 30, 2024 at 6:35 PM
    #1088
    amyracecar

    amyracecar suck it up buttercup

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    ..no!!

    i was thinking of making the butter ones - tho i got lots of lard
    if i try it, i'll just have to freeze em quickly i suppose
     
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  9. Sep 30, 2024 at 6:40 PM
    #1089
    wilcam47

    wilcam47 Keep on keeping on!

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    Dunno but i never recall the lard ones molding before i could eat them. Ill put them in fridge
     
  10. Sep 30, 2024 at 6:50 PM
    #1090
    Kwikvette

    Kwikvette Chief Executive Officer at Kwik Fab

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    Dang what a trip

    You use your own bacon fat or do you just buy stuff from a shop?
     
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  11. Sep 30, 2024 at 6:51 PM
    #1091
    amyracecar

    amyracecar suck it up buttercup

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    I've had bread mold on me so now I just put everything in the freezer asap

    The tortillas only take a minute to thaw/heat up in a skillet anyways so I figured it doesn't matter
     
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  12. Sep 30, 2024 at 6:52 PM
    #1092
    amyracecar

    amyracecar suck it up buttercup

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    I know you weren't asking me but:
    IMG_20240930_215148.jpg

    I got another quart in the freezer somewhere
     
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  13. Sep 30, 2024 at 6:53 PM
    #1093
    Kwikvette

    Kwikvette Chief Executive Officer at Kwik Fab

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    Oh no worries that's legit :drool:
     
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  14. Sep 30, 2024 at 7:58 PM
    #1094
    wilcam47

    wilcam47 Keep on keeping on!

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    Ive used store bought manteca and Crisco. But i use bacon fat drippings. Also have some rendered beef fat/tallow i want to try next batch.
     
  15. Oct 1, 2024 at 3:56 AM
    #1095
    Kilo Charlie

    Kilo Charlie I have lost my way

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    Did you use salted or unsalted butter?
     
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  16. Oct 1, 2024 at 7:19 AM
    #1096
    wilcam47

    wilcam47 Keep on keeping on!

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    Unsalted.
     
  17. Oct 1, 2024 at 11:15 AM
    #1097
    GarlicFarts

    GarlicFarts Bertolli Roberto

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    Good to know the butter ones are precious cargo. If I plan to become a tortilla guru this winter, my plan was to basically make as many as I needed for the meal, not make them and store them. But I will definitely note that.

    I have a vegan wife so (real) butter, lard, bacon grease, probably not the best idea. Might learn with lard if it makes things easier.

    Good lord. Is that all from you? Do you bring a bucket to a diner on the weekends and ask them for theirs? :rofl:




    I don't have a burger bun recipe, I just use a regular quick bread recipe and make them small.
    Hypocrite burger - vegan burger patty with cheese and bacon. Was leftover mozzarella so I threw a tomato on there. It had some height....

    upload_2024-10-1_14-14-14.jpg
     
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  18. Oct 1, 2024 at 11:26 AM
    #1098
    wilcam47

    wilcam47 Keep on keeping on!

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    Crisco works, ive used it before. I think its just vegetable oil?
     
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  19. Oct 1, 2024 at 11:32 AM
    #1099
    GarlicFarts

    GarlicFarts Bertolli Roberto

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    "Crisco and similar low-trans fat products are formed by the interesterification of a mixture of fully hydrogenated oils and partially hydrogenated oils. The composition of the resultant triglycerides is random, and may contain combinations of fatty acids not commonly found in nature."

    :boom:

    It's some jazzed up vegetable oil. :notsure: haven't a clue what it actually is.

    I've used it in place of butter in cookies and they were "fine", but you could definitely taste it. And I've used vegan butter in place and it's been fantastic before. So, experimentation will be done!

    ....Possibly this evening, actually.
     
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  20. Oct 1, 2024 at 11:34 AM
    #1100
    wilcam47

    wilcam47 Keep on keeping on!

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    Yeah i dunno what crisco IS...BUT i know it works
     
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