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8:11 am
January 27, 2012
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Glenda
| | | | Big Chicken | posts 13 | |
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Nothing new to add but I have been having the same problem the last two times I made bread.
I have never slashed my regular loaves made in a bread pan….will try that next time.
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10:25 am
January 27, 2012
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Ross
| | Bel Air Maryland | | | Superstar | posts 1724 | |
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I have no doubt that everybody that has made bread for several years and at least once a month still has a batch that doesn't come out as usual. A small difference in the amount of flour or of water will shift the balance enough for the maker to see the difference. The rest of the gang will just eat and never know the difference.
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2:40 am
January 28, 2012
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dee58m
| | ohio | | | Big Chicken | posts 100 | |
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Ross you are a walking book of bread knowledge. I am in awe as I read through much of the posts here. I have not made bread in awhile. For this last few weeks, I have been trying to go gluten free to see if avoiding gluten in my diet will make my stomach feel better. I really miss baking loaves of bread. I am however experimenting with some gluten free breads. Much different in the handling and such. We are looking forward to having the house smell of fresh bread baking. :)
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" life is not about waiting for the storm to pass…it's about dancing in the rain"
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10:35 am
January 28, 2012
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Ross
| | Bel Air Maryland | | | Superstar | posts 1724 | |
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Pancakes would be the easiest glutin free bread.
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11:59 am
January 28, 2012
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aprilejoi
| | Michigan | | | Mighty Chicken | posts 318 | |
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My bread deflated when i slashed it. Why is that? And why the ice cubes to make steam. Does that make better steam than just adding water to a hot pan? Guess I will be trying that one!
I finally have been producing fairly consistant loaves of bread. Aside from the deflating thing. But I have noticed that when I remove the bread from the bread pan the bottom and lower sides seem doughy, maybe even undercooked. Should I cook longer or raise the temp? The top is nice and brown and the inside does not seem undercooked. Well, maybe a smidge but by the time it cools it is just right.
I am ready to add grains for a more nutricious bread, but first I have to get over the sticker shock. Our local grocery (Meijers) has a decent selection but they seem expensive to me.
Thanks be to all of you sharing info. I could never have gotten this far in my bread endeavors without you.
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12:09 pm
January 28, 2012
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Erzulie
| | | | Big Chicken | posts 24 | |
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Deflated loaves means that you let it rise too long.
About the raw-ish lower sides and bottom, since the top browns nicely, it makes me wonder where is your oven rack situated. If it is in the middle of the oven, try putting it one notch lower, into the bottom third of the oven, and see what happens.
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12:16 pm
January 28, 2012
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Erzulie
| | | | Big Chicken | posts 24 | |
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aprilejoi said:
I am ready to add grains for a more nutricious bread, but first I have to get over the sticker shock. Our local grocery (Meijers) has a decent selection but they seem expensive to me.
Erzulie here. This is my first attempt at a quote and reply, so bear with me if I goofed it up.
But I want to commiserate with you, aprilejoi. The price for unprocessed or minimally processed grains is ridiculous. I wonder if they price them that way because is keeps the price of processed grains (flour) artificially low…as kind of hidden subsidy or hidden tax on flour.
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12:44 pm
January 28, 2012
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aprilejoi
| | Michigan | | | Mighty Chicken | posts 318 | |
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Oh yeah, Ezrie. There is something to that. The marketing maybe. 'when a consumer understands the importance of whole grain it is probable that that same consumer has a higher education=income and will pay more for whole grains". Thats a real possibilty. I call it dumbed-down consumerism. If I am wrong and it actually costs more to package and sell unprocessed grains feel free to correct me. I hope I am wrong.
I was reading the Whole Foods thread on CITR the other day and didn't see any suppliers in my area. $6 for 1 pound of whole organic wheat is not in the cards for me.
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12:47 pm
January 28, 2012
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aprilejoi
| | Michigan | | | Mighty Chicken | posts 318 | |
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Forgive me, Erzulie, for not typing your name correctly.
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1:12 pm
January 28, 2012
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Ross
| | Bel Air Maryland | | | Superstar | posts 1724 | |
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Unprocessed grains fall into the hobby supply catagory and therefore they charge more. Just like the small yeast packets. I buy 2 pounds of yeast for the same price as about a dozen quarter ounce packets.
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1:58 pm
January 28, 2012
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Erzulie
| | | | Big Chicken | posts 24 | |
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Exactly, Ross. A hidden subsidy or tax, complete with a pretext for it. Because otherwise, you think it would cancel out…that the higher cost of putting grain in smaller packages would be canceled out by the lower price of unprocessed grain. But it doesn't.
Not only that, but by law, they are allowed to fudge by up to 10% on the actual weight of the product in the packages, and so that's what they do. So all those smaller packages allow them to do a whole lot of fudging…unearned profit skimmed right off the top. Multiply that times millions of packages per year, and pretty soon, you're talking real money.
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2:36 pm
January 28, 2012
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Ross
| | Bel Air Maryland | | | Superstar | posts 1724 | |
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This is what you are looking for: http://www.welterseed.com/Prod…..spx?id=289
home page:http://www.welterseed.com/default.aspx
But do you want to buy in fifty pound sacks?
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2:47 pm
January 28, 2012
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Ross
| | Bel Air Maryland | | | Superstar | posts 1724 | |
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Here is another one. It reflects that difference between wholesaler and the health food retailer. http://www.millersgrainhouse.com/store/
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3:31 pm
January 28, 2012
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GA_in_GA
| | | | Big Chicken | posts 41 | |
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I purchase organic wheat berries through a local co-op. www.BreadBeckers.com I buy 50 lbs at a time, purchasing 4 times a year.
You should look around your area, talk with other bakers, local co-ops, even CSAs. It took me a while to finally find a local source. But well worth the effort.
I made challah today. The house smells so good! 
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3:38 pm
January 28, 2012
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MrsFuzz
| | Colorado | | | Mighty Chicken | posts 262 | |
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aprilejoi said:
My bread deflated when i slashed it. Why is that? And why the ice cubes to make steam. Does that make better steam than just adding water to a hot pan? Guess I will be trying that one!
What did you use to slash it with? You have to use a super-sharp knife (pro bread bakers use something called a lame, which is a curved razor blade with a handle-you can get them for about $7 on KAF), or your dough will tear/stretch instead of cut.
I use ice cubes because they're WAY easier and WAY less fuss than worrying about an extra pan, hot water, burns, etc. Just throw 'em in and close the door. lol Nothing magical.
As to your not-quite-done issue, you could do several things. Longer baking, higher heat, lower rack. If you think the top is brown enough, but the rest of the bread isn't quite done (this happens most often with whole wheat/whole grain breads), make a tent of aluminum foil to put over the top of the bread after it's baked about 20 mins or so. Keeps the crust from getting too brown while allowing the bread its necessary cooking time.
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Wearing cowboy boots does not make one an agriculturist….Having at least 3 varieties of poop on them does.
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3:43 pm
January 28, 2012
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aprilejoi
| | Michigan | | | Mighty Chicken | posts 318 | |
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3:31 am
January 31, 2012
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Rosina
| | Zambia, Southern Africa | | | Big Chicken | posts 39 | |
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I think placing it on a lower rack will work. When baking bread, i dont place rack in the middle clz like you discovered, it browns too fast on top whilst the inside, bottom and sides remain undone.
Deflating bread is caused by letting it rise too high and by dough which is too soft such that it is not able to support itself well. Soft but not sticky is usually preferable.
All the best.
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10:44 am
January 31, 2012
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mamacarpenter
| | Mesa, AZ | | | Big Chicken | posts 17 | |
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Two things that might help:
if your crust gets too dark when baking whole grain breads try putting foil on the top of the loaves during the last 10-15 minutes baking time. It will surprise you what a difference it makes.
you can order either red winter or spring white wheat through http://www.store.lds.org and they will package it into #10 cans and ship it to you. cost is very minimal, about $28 for six big cans. this might be an option if you are not able to find another source close by! (you do not have to be LDS to order products!)
Good luck!
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