What is the best tasting bread ever to cross your lips? The white emulsified vitamin enriched Kleenex available at the local supermarket is not for this boy. [censored]!!!! The "bread" arrives in town as a frozen block of emulsified chemicals and leavening agents, is defrosted overnight and flash baked overnight and offered for sale for a mere $1.99/loaf. In 24 hours it has the consistency of cement. Every attempt to grow grain here on the farm has been met with failure. Both a Polish wheat called Kamut and a hulless oat looked great but on closer examination, every wheat and oat berry was skilfully removed by the rats leaving the plant otherwise intact. My wife has demanded real bread made with grains grown here at N 45.51, W 77.71. Let us assume the problems with the rodents can be overcome. I need some guidance as to how to produce the best possible loaf of real bread. Real stick to your ribs bread like the stuff my momma used to try and make but couldn't.
What is the best tasting bread ever to cross your lips?
SF sourdough, hands down.
Quoted message said:
My wife has demanded real bread made with grains grown here at N 45.51, W 77.71.
You can make quite decent bread from store-bought flours, if the 'grow your own' demand can be put on hold for a while. In fact, almost *any* homemade bread is far superior to the supermarket variety (ick!). There are infinite recipe variations, and it's very easy to tinker with a plain, white bread by adding/substituting other readily-available flours and grains. If you're a purist, health food stores all have a large selection of flours. Even the common supermarket carries whole wheat and rye, and perhaps a few more.
It seems kind of overkill to insist on home-grown grain (which means investing in a grain mill, too) as the *only* step up from Wonder bread.
"Frogleg" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Fudge said:
What is the best tasting bread ever to cross your lips?
SF sourdough, hands down.
Quoted message said:
My wife has demanded real bread made with grains grown here at N 45.51, W 77.71.
You can make quite decent bread from store-bought flours, if the 'grow your own' demand can be put on hold for a while. In fact, almost *any* homemade bread is far superior to the supermarket variety (ick!). There are infinite recipe variations, and it's very easy to tinker with a plain, white bread by adding/substituting other readily-available flours and grains. If you're a purist, health food stores all have a large selection of flours. Even the common supermarket carries whole wheat and rye, and perhaps a few more.
It seems kind of overkill to insist on home-grown grain (which means investing in a grain mill, too) as the *only* step up from Wonder bread.
You can also buy the whole grains and grind them yourself.
-- Peter Aitken Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm
What is the best tasting bread ever to cross your lips? The white emulsified vitamin enriched Kleenex available at the local supermarket is not for this boy. [censored]!!!! The "bread" arrives in town as a frozen block of emulsified chemicals and leavening agents, is defrosted overnight and flash baked overnight and offered for sale for a mere $1.99/loaf. In 24 hours it has the consistency of cement. Every attempt to grow grain here on the farm has been met with failure. Both a Polish wheat called Kamut and a hulless oat looked great but on closer examination, every wheat and oat berry was skilfully removed by the rats leaving the plant otherwise intact. My wife has demanded real bread made with grains grown here at N 45.51, W 77.71. Let us assume the problems with the rodents can be overcome. I need some guidance as to how to produce the best possible loaf of real bread. Real stick to your ribs bread like the stuff my momma used to try and make but couldn't.
Farmer John
Until twenty or more years ago, really good bakery bread was difficult to find in parts of New York City. Now, almost every business block in residential areas has a bakery, super market or gourmet food shop with a large assortment of wonderful breads and rolls.
Where do you live? I cannot imagine that a decent loaf of bread is so difficult to find in your area.
Good luck if you are going to bake your bread. There really is nothing quite as good as that.
I am going to give you what I learned at a King Arthur Flour show. Make a poolish 1 cup of water "weigh it and it will be about 7.4 to 7.9 ounces" By weight the same amount of white whole wheat flour. A scant pinch of dry yeast. Truly what you can pick up with two fingers. Cover and let sit 14 to 18 hours until there are large bubbles in the poolish. Put 1 cup of water in the poolish and move to a bowl. Measure up 3 1/2 cups of white whole wheat flour and this is the MOST you can use. Mix in the flour until you can lift the mixture from the bowl in one mass. I use the King Arthur hand bread flour mixer. Wood handle round wire at end to mix flour. I can't pronounce it or spell it but it works great. Add just enough flour from the 3 1/2 cups to form into a ball. Let rest and double in size then when you remove it from the bowl stretch and fold the loaf in thirds onto it's self to form a ball.. You DO NOT want to punch down. Do this 3 times rise and fold in thirds. Preheat oven to 500 degrees place bread into oven on a stone and I use a tank sprayer to spray the door of the oven to add moisture. I tried to pour boiling water into a iron skillet that heated up to 500 degree f and it was like trying to pour lava into a lake. Was not fun. That was when I decided to get a 2 gallon pump sprayer for misting and it also works great on the BBQ for flare ups.
Make sure you get a NEW BUG sprayer and use it only for water to mist your oven. Make until the internal temperature is 205 degrees F. This recipe is on their web site and please check there.
"Fudge" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
What is the best tasting bread ever to cross your lips? The white emulsified vitamin enriched Kleenex available at the local supermarket is not for this boy. [censored]!!!! The "bread" arrives in town as a frozen block of emulsified chemicals and leavening agents, is defrosted overnight and flash baked overnight and offered for sale for a mere $1.99/loaf. In 24 hours it has the consistency of cement. Every attempt to grow grain here on the farm has been met with failure. Both a Polish wheat called Kamut and a hulless oat looked great but on closer examination, every wheat and oat berry was skilfully removed by the rats leaving the plant otherwise intact. My wife has demanded real bread made with grains grown here at N 45.51, W 77.71. Let us assume the problems with the rodents can be overcome. I need some guidance as to how to produce the best possible loaf of real bread. Real stick to your ribs bread like the stuff my momma used to try and make but couldn't.
I am going to give you what I learned at a King Arthur Flour show.
Preheat oven to 500 degrees place bread into oven on a stone and I use a tank sprayer to spray the door of the oven to add moisture. I tried to pour boiling water into a iron skillet that heated up to 500 degree f and it was like trying to pour lava into a lake. Was not fun.
Only a moron would spray water into a hot oven... don't anyone else do that... scalds are not fun. To add moisture to an oven begin heating with a small metal pan on the lowest shelf. At the appropriate moment dump a scoop of ice cubes (6-8 cubes) into the preheated pan... works very well and is safe.
What is the best tasting bread ever to cross your lips? The white emulsified vitamin enriched Kleenex available at the local supermarket is not for this boy.
While visiting with my wife's cousin in Switzerland we had the best bread ever. It was from a 24 hour patisserie just across the border in France, near Geneva. The bread was incredible, delicious tasty, nice texture, slight crunch to the crust. It was fabulous.
What is the best tasting bread ever to cross your lips?
SF sourdough, hands down.
Quoted message said:
My wife has demanded real bread made with grains grown here at N 45.51, W 77.71.
You can make quite decent bread from store-bought flours, if the 'grow your own' demand can be put on hold for a while. In fact, almost *any* homemade bread is far superior to the supermarket variety (ick!). There are infinite recipe variations, and it's very easy to tinker with a plain, white bread by adding/substituting other readily-available flours and grains. If you're a purist, health food stores all have a large selection of flours. Even the common supermarket carries whole wheat and rye, and perhaps a few more.
It seems kind of overkill to insist on home-grown grain (which means investing in a grain mill, too) as the *only* step up from Wonder bread.
I make about 80% of our breads. There are very few commercial breads I like. One I do like is Dempster's 12 grain multi-grain bread. In the summer I make power sandwiches with it. I spread a little mayonnaise on each slice, then top with mesclun mix, smoked tukey or ham, a light squeeze of mustard, tomato slices, onion slices, and either cucumber slices or sliced olives depending on the lunch meat. DH doesn't like multi-grain breads that have any crunch to them but he will eat Dempster's 7 grain bread.
"Emil" <[email hidden]> wrote in message news:[email hidden]... snip
Quoted message said:
Preheat oven to 500 degrees place bread into oven on a stone and I use a tank sprayer to spray the door of the oven to add moisture. I tried to pour boiling water into a iron skillet that heated up to 500 degree f and it was like trying to pour lava into a lake. Was not fun. That was when I decided to get a 2 gallon pump sprayer for misting and it also works great on the BBQ for flare ups.
snip This works best if you have a tea kettle with a long pouring spout. You also want to have the preheated skillet positioned at the front edge of the rack so that you don't have to reach into the oven. There are also silicon mitts available now that will protect you from burns. Your sprayer should work o.k. if you're quick and don't open the oven door all the way -- too much heat is lost that way and you are already spraying with cool water. Another thing to think about is just spritzing the loaf with cool water immediately prior to putting it in the oven. Make sure that whatever steaming method you use does not extend beyond about 10 minutes because it will interfere with the crust browning properly. Janet
On Mon, 06 Jun 2005 16:37:44 -0400, [email hidden]
Quoted message said:
Having moved to FL from western PA where good fresh made italian bread and even factory made bread from Cellones was available I figure something similar would be available in FL. BZZZZZZZZZT! WRONGO!
The local chain does make some nice fresh breads, but doesn't make italian, just those stupid cuban bread and baguettes. I just don't care for cuban bread, and baguettes are not my thing either, but will do if I want fresh made in the store by a baker bread. Their sour dough is good, but not sour enough for me.
Buns, don't even get me started. NONE of the stores here know what a kaiser roll is, and what they label as them, PFFT! Garbage. If I ever find a good German store that makes its own brochen look out as the place will not have any to sell to any one else.
Sounds like you need to move back to where you came from. Obviously you can't appreciate the local product - no matter how good it is.
Only a moron would spray water into a hot oven... don't anyone else do that... scalds are not fun.
Dear Dad, I agree scalds are not fun, but you can call me Moron because that's what I do and I will continue to do it. I've done it for 20 - 30 years - the only way the fine mist from a spray bottle could scald me is if my hand was in the oven while I'm spraying… and I'm not so sure it would happen then either.
Quoted message said:
To add moisture to an oven begin heating with a small metal pan on the lowest shelf. At the appropriate moment dump a scoop of ice cubes (6-8 cubes) into the preheated pan... works very well and is safe.
Where do you live? I cannot imagine that a decent loaf of bread is so difficult to find in your area.
Believe me, there are many parts of the US where any bread other than 'supermarket' is impossible to find. The (very) few bakeries specialize in rather heavy pastry items, and what bread they have appears to be motivated by as close an imitation as possible of the commercial variety. SE Virginia.
Where do you live? I cannot imagine that a decent loaf of bread is so difficult to find in your area.
Believe me, there are many parts of the US where any bread other than 'supermarket' is impossible to find. The (very) few bakeries specialize in rather heavy pastry items, and what bread they have appears to be motivated by as close an imitation as possible of the commercial variety. SE Virginia.
I'll pipe in from down South. They have no clue what a good dense crusty loaf of bread is. Bakeries are few and far between and lean more towards the crisco type sugary frosting on mediocre cakes. Nothing special or particularly noteworthy to be had. I'd kill to live in NY or a city with the bakeries to be found. I always carry back home as much as I can when I visit. Goomba
Where do you live? I cannot imagine that a decent loaf of bread is so difficult to find in your area.
Believe me, there are many parts of the US where any bread other than 'supermarket' is impossible to find. The (very) few bakeries specialize in rather heavy pastry items, and what bread they have appears to be motivated by as close an imitation as possible of the commercial variety. SE Virginia.
I'll pipe in from down South. They have no clue what a good dense crusty loaf of bread is. Bakeries are few and far between and lean more towards the crisco type sugary frosting on mediocre cakes. Nothing special or particularly noteworthy to be had. I'd kill to live in NY or a city with the bakeries to be found. I always carry back home as much as I can when I visit. Goomba
Amen! I lived in the SF Bay area so long I got spoiled with the sourdough. Now I've moved to Washington state there is no good bread to be found, at least I haven't yet!
Where do you live? I cannot imagine that a decent loaf of bread is so difficult to find in your area.
Believe me, there are many parts of the US where any bread other than 'supermarket' is impossible to find. The (very) few bakeries specialize in rather heavy pastry items, and what bread they have appears to be motivated by as close an imitation as possible of the commercial variety. SE Virginia.
I'll pipe in from down South. They have no clue what a good dense crusty loaf of bread is. Bakeries are few and far between and lean more towards the crisco type sugary frosting on mediocre cakes. Nothing special or particularly noteworthy to be had. I'd kill to live in NY or a city with the bakeries to be found. I always carry back home as much as I can when I visit. Goomba
A dear friend who can read our posts but cannot post herself, lives in the Northwest here, but is German. When her father comes to visit from Germany, he brings her packaged black whole grain bread, because he does not like what is made here. Some months ago Steffi sent me a package of that bread and I was stunned to realize how much better this bread is than anything similar that is made here. I am talking about the German type pumpernickel or similar thin sliced breads that come in small, square packages wrapped in clear plastic and are found in nearly every supermarket and grocery in New York City. The German made bread has "Tam", a Yiddish word for which I know no translation. Perhaps someone else who reads this can help me out. It has a certain je ne sais quoi that is not found in locally commercial loaves.
I'll pipe in from down South. They have no clue what a good dense crusty loaf of bread is. Bakeries are few and far between and lean more towards the crisco type sugary frosting on mediocre cakes. Nothing special or particularly noteworthy to be had. I'd kill to live in NY or a city with the bakeries to be found. I always carry back home as much as I can when I visit. Goomba
A dear friend who can read our posts but cannot post herself, lives in the Northwest here, but is German. When her father comes to visit from Germany, he brings her packaged black whole grain bread, because he does not like what is made here. Some months ago Steffi sent me a package of that bread and I was stunned to realize how much better this bread is than anything similar that is made here. I am talking about the German type pumpernickel or similar thin sliced breads that come in small, square packages wrapped in clear plastic and are found in nearly every supermarket and grocery in New York City. The German made bread has "Tam", a Yiddish word for which I know no translation. Perhaps someone else who reads this can help me out. It has a certain je ne sais quoi that is not found in locally commercial loaves.
HELP, someone! I am way over my head here.
LOL I know what you mean. I do have a recipe for that sort of pumpernickel if you want it. It does involve baking for many hours at relatively low temp. But you need the rye grains first 🙂
LOL I know what you mean. I do have a recipe for that sort of pumpernickel if you want it. It does involve baking for many hours at relatively low temp. But you need the rye grains first 🙂
Thank you, it is nice to offer, but I do not bake bread. :o( I do not have the equipment and I can get really good bakery bread of every description, right in my neighborhood. I was just really surprised by the good quality of the bread the father of my friend had brought from Germany.
Are Rye grains difficult to find? I don't want any, I just want to know.
