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interests / rec.food.cooking / Re: Bread today

SubjectAuthor
* Bread todaycshenk
+* Re: Bread todayS Viemeister
|`* Re: Bread todaycshenk
| `* Re: Bread todayS Viemeister
|  +* Re: Bread todayJanet
|  |+* Re: Bread todayS Viemeister
|  ||+- Re: Bread todaycshenk
|  ||`* Re: Bread todayGraham
|  || `* Re: Bread todayS Viemeister
|  ||  `- Re: Bread todayGraham
|  |`- Re: Bread todayGraham
|  `- Re: Bread todaycshenk
`- Re: Bread todayBruce

1
Bread today

<b62dnTdEHeMEr2_4nZ2dnZfqnPGdnZ2d@giganews.com>

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Subject: Bread today
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 by: cshenk - Wed, 13 Mar 2024 23:11 UTC

Daniel, Graham and I talking bread. It was bread day tpday sp made
some.

It's a basic white. Not stellar in looks but looks good enough for a
3-4 day use.

Here is the initial ball.
https://postimg.cc/JyVc2Cc2

Here it is shaped to boule and freeform loaf
https://postimg.cc/1ny0y0d0

Here it's had final hour of rise

> https://postimg.cc/1ny0y0d0

And finally baked boule
https://postimg.cc/qhQsqhfP

And loaf
https://postimg.cc/8FRB8XZP

Re: Bread today

<l5eqnkFq1rlU1@mid.individual.net>

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From: firstn...@lastname.oc.ku (S Viemeister)
Newsgroups: rec.food.cooking
Subject: Re: Bread today
Date: Wed, 13 Mar 2024 23:21:24 +0000
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 by: S Viemeister - Wed, 13 Mar 2024 23:21 UTC

On 13/03/2024 23:11, cshenk wrote:
> Daniel, Graham and I talking bread. It was bread day tpday sp made
> some.
>
> It's a basic white. Not stellar in looks but looks good enough for a
> 3-4 day use.
>
> Here is the initial ball.
> https://postimg.cc/JyVc2Cc2
>
> Here it is shaped to boule and freeform loaf
> https://postimg.cc/1ny0y0d0
>
> Here it's had final hour of rise
>
>> https://postimg.cc/1ny0y0d0
>
> And finally baked boule
> https://postimg.cc/qhQsqhfP
>
> And loaf
> https://postimg.cc/8FRB8XZP
>

Today was a bread-baking day for me, too!

300g whole wheat flour
400g strong bread flour
1 Tbsp salt
1 tsp diastatic malt
500g water
75g avocado oil.

It fits well in a 4 inch by 12 inch bread pan.

Re: Bread today

<usthkt$17vih$2@dont-email.me>

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From: Bru...@invalid.invalid (Bruce)
Newsgroups: rec.food.cooking
Subject: Re: Bread today
Date: Thu, 14 Mar 2024 11:50:33 +1100
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 by: Bruce - Thu, 14 Mar 2024 00:50 UTC

On Wed, 13 Mar 2024 23:11:21 +0000, "cshenk"
<cshenk@virginia-beach.net> wrote:

>Daniel, Graham and I talking bread. It was bread day tpday sp made
>some.
>
>It's a basic white. Not stellar in looks but looks good enough for a
>3-4 day use.
>
>Here is the initial ball.
>https://postimg.cc/JyVc2Cc2
>
>Here it is shaped to boule and freeform loaf
>https://postimg.cc/1ny0y0d0
>
>Here it's had final hour of rise
>
>> https://postimg.cc/1ny0y0d0
>
>And finally baked boule
>https://postimg.cc/qhQsqhfP
>
>And loaf
>https://postimg.cc/8FRB8XZP

The boule looks good, but the freeform loaf looks a bit wild.

Re: Bread today

<vhOdnSmZWMtF9W74nZ2dnZfqnPqdnZ2d@giganews.com>

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From: csh...@virginia-beach.net (cshenk)
Subject: Re: Bread today
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 by: cshenk - Thu, 14 Mar 2024 21:15 UTC

S Viemeister wrote:

> On 13/03/2024 23:11, cshenk wrote:
> > Daniel, Graham and I talking bread. It was bread day tpday sp made
> > some.
> >
> > It's a basic white. Not stellar in looks but looks good enough for
> > a 3-4 day use.
> >
> > Here is the initial ball.
> > https://postimg.cc/JyVc2Cc2
> >
> > Here it is shaped to boule and freeform loaf
> > https://postimg.cc/1ny0y0d0
> >
> > Here it's had final hour of rise
> >
> > > https://postimg.cc/1ny0y0d0
> >
> > And finally baked boule
> > https://postimg.cc/qhQsqhfP
> >
> > And loaf
> > https://postimg.cc/8FRB8XZP
> >
>
> Today was a bread-baking day for me, too!
>
> 300g whole wheat flour
> 400g strong bread flour
> 1 Tbsp salt
> 1 tsp diastatic malt
> 500g water
> 75g avocado oil.
>
> It fits well in a 4 inch by 12 inch bread pan.

Interesting! Is the diastatic malt a type of yeast?

Re: Bread today

<l5hahiF72r4U1@mid.individual.net>

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Subject: Re: Bread today
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 by: S Viemeister - Thu, 14 Mar 2024 22:03 UTC

On 14/03/2024 21:15, cshenk wrote:
> S Viemeister wrote:

>> 300g whole wheat flour
>> 400g strong bread flour
>> 1 Tbsp salt
>> 1 tsp diastatic malt
>> 500g water
>> 75g avocado oil.
>>
>> It fits well in a 4 inch by 12 inch bread pan.
>
> Interesting! Is the diastatic malt a type of yeast?
>
Oops!
I omitted mentioning the 1 Tbsp of yeast.

My husband likes a softer, fluffier loaf for toast and sandwiches, and
the diastatic malt helps with that. I also include it with the very
buttery, eggy, sweet doughs I use when making coffee cakes.

Re: Bread today

<MPG.405e0fccb971f507989c0a@news.individual.net>

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From: nob...@home.com (Janet)
Newsgroups: rec.food.cooking
Subject: Re: Bread today
Date: Fri, 15 Mar 2024 07:57:42 -0000
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 by: Janet - Fri, 15 Mar 2024 07:57 UTC

In article <l5hahiF72r4U1@mid.individual.net>,
firstname@lastname.oc.ku says...
>
> On 14/03/2024 21:15, cshenk wrote:
> > S Viemeister wrote:
>
> >> 300g whole wheat flour
> >> 400g strong bread flour
> >> 1 Tbsp salt
> >> 1 tsp diastatic malt
> >> 500g water
> >> 75g avocado oil.
> >>
> >> It fits well in a 4 inch by 12 inch bread pan.
> >
> > Interesting! Is the diastatic malt a type of yeast?
> >
> Oops!
> I omitted mentioning the 1 Tbsp of yeast.
>
> My husband likes a softer, fluffier loaf for toast and sandwiches, and
> the diastatic malt helps with that. I also include it with the very
> buttery, eggy, sweet doughs I use when making coffee cakes.

Is that the powder? We sometimes use the sticky stuff
in jars, for baking.
As a child I had a spoonful every day in winter, so
did my kids.

Janet UK

Re: Bread today

<l5iu83FeiasU1@mid.individual.net>

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Newsgroups: rec.food.cooking
Subject: Re: Bread today
Date: Fri, 15 Mar 2024 12:45:54 +0000
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 by: S Viemeister - Fri, 15 Mar 2024 12:45 UTC

On 15/03/2024 07:57, Janet wrote:
> In article <l5hahiF72r4U1@mid.individual.net>,
> firstname@lastname.oc.ku says...
>>
>> On 14/03/2024 21:15, cshenk wrote:
>>> S Viemeister wrote:
>>
>>>> 300g whole wheat flour
>>>> 400g strong bread flour
>>>> 1 Tbsp salt
>>>> 1 tsp diastatic malt
>>>> 500g water
>>>> 75g avocado oil.
>>>>
>>>> It fits well in a 4 inch by 12 inch bread pan.
>>>
>>> Interesting! Is the diastatic malt a type of yeast?
>>>
>> Oops!
>> I omitted mentioning the 1 Tbsp of yeast.
>>
>> My husband likes a softer, fluffier loaf for toast and sandwiches, and
>> the diastatic malt helps with that. I also include it with the very
>> buttery, eggy, sweet doughs I use when making coffee cakes.
>
> Is that the powder? We sometimes use the sticky stuff
> in jars, for baking.
> As a child I had a spoonful every day in winter, so
> did my kids.
>
Yes, it's a powder, containing an enzyme which assists the yeast.
Ordinary malt powder doesn't have that enzyme, nor does the dark malt
syrup. I use the dark malt when making rye bread.

Re: Bread today

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 by: Graham - Fri, 15 Mar 2024 13:47 UTC

On 2024-03-15 1:57 a.m., Janet wrote:
> In article <l5hahiF72r4U1@mid.individual.net>,
> firstname@lastname.oc.ku says...
>>
>> On 14/03/2024 21:15, cshenk wrote:
>>> S Viemeister wrote:
>>
>>>> 300g whole wheat flour
>>>> 400g strong bread flour
>>>> 1 Tbsp salt
>>>> 1 tsp diastatic malt
>>>> 500g water
>>>> 75g avocado oil.
>>>>
>>>> It fits well in a 4 inch by 12 inch bread pan.
>>>
>>> Interesting! Is the diastatic malt a type of yeast?
>>>
>> Oops!
>> I omitted mentioning the 1 Tbsp of yeast.
>>
>> My husband likes a softer, fluffier loaf for toast and sandwiches, and
>> the diastatic malt helps with that. I also include it with the very
>> buttery, eggy, sweet doughs I use when making coffee cakes.
>
> Is that the powder? We sometimes use the sticky stuff
> in jars, for baking.
> As a child I had a spoonful every day in winter, so
> did my kids.
>
> Janet UK

https://breadtopia.com/store/organic-diastatic-barley-malt-powder/

Re: Bread today

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 by: cshenk - Fri, 15 Mar 2024 18:58 UTC

S Viemeister wrote:

> On 14/03/2024 21:15, cshenk wrote:
> > S Viemeister wrote:
>
> > > 300g whole wheat flour
> > > 400g strong bread flour
> > > 1 Tbsp salt
> > > 1 tsp diastatic malt
> > > 500g water
> > > 75g avocado oil.
> > >
> > > It fits well in a 4 inch by 12 inch bread pan.
> >
> > Interesting! Is the diastatic malt a type of yeast?
> >
> Oops!
> I omitted mentioning the 1 Tbsp of yeast.

LOL, happens!

>
> My husband likes a softer, fluffier loaf for toast and sandwiches,
> and the diastatic malt helps with that. I also include it with the
> very buttery, eggy, sweet doughs I use when making coffee cakes.

Ah, acts like buttermilk then. I just got some. Barley based.

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Subject: Re: Bread today
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 by: cshenk - Fri, 15 Mar 2024 19:09 UTC

S Viemeister wrote:

> On 15/03/2024 07:57, Janet wrote:
> > In article <l5hahiF72r4U1@mid.individual.net>,
> > firstname@lastname.oc.ku says...
> > >
> > > On 14/03/2024 21:15, cshenk wrote:
> > > > S Viemeister wrote:
> > >
> > > > > 300g whole wheat flour
> > > > > 400g strong bread flour
> > > > > 1 Tbsp salt
> > > > > 1 tsp diastatic malt
> > > > > 500g water
> > > > > 75g avocado oil.
> > > > >
> > > > > It fits well in a 4 inch by 12 inch bread pan.
> > > >
> > > > Interesting! Is the diastatic malt a type of yeast?
> > > >
> > > Oops!
> > > I omitted mentioning the 1 Tbsp of yeast.
> > >
> > > My husband likes a softer, fluffier loaf for toast and
> > > sandwiches, and the diastatic malt helps with that. I also
> > > include it with the very buttery, eggy, sweet doughs I use when
> > > making coffee cakes.
> >
> > Is that the powder? We sometimes use the sticky stuff
> > in jars, for baking.
> > As a child I had a spoonful every day in winter, so
> > did my kids.
> >
> Yes, it's a powder, containing an enzyme which assists the yeast.
> Ordinary malt powder doesn't have that enzyme, nor does the dark malt
> syrup. I use the dark malt when making rye bread.

I read up on it a bit. Mine gets here tommorrow and is made from
sprouted barley then ground to a powder. I'll give it a trial! Thanks
for the tip.

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 by: Graham - Fri, 15 Mar 2024 21:00 UTC

On 2024-03-15 6:45 a.m., S Viemeister wrote:
> On 15/03/2024 07:57, Janet wrote:
>> In article <l5hahiF72r4U1@mid.individual.net>,
>> firstname@lastname.oc.ku says...
>>>
>>> On 14/03/2024 21:15, cshenk wrote:
>>>> S Viemeister wrote:
>>>
>>>>> 300g whole wheat flour
>>>>> 400g strong bread flour
>>>>> 1 Tbsp salt
>>>>> 1 tsp diastatic malt
>>>>> 500g water
>>>>> 75g avocado oil.
>>>>>
>>>>> It fits well in a 4 inch by 12 inch bread pan.
>>>>
>>>> Interesting!  Is the diastatic malt a type of yeast?
>>>>
>>> Oops!
>>> I omitted mentioning the 1 Tbsp of yeast.
>>>
>>> My husband likes a softer, fluffier loaf for toast and sandwiches, and
>>> the diastatic malt helps with that. I also include it with the very
>>> buttery, eggy, sweet doughs I use when making coffee cakes.
>>
>>    Is that the powder?  We sometimes use the sticky stuff
>> in jars, for baking.
>>     As a child  I had a spoonful every day in winter, so
>> did my kids.
>>
> Yes, it's a powder, containing an enzyme which assists the yeast.
> Ordinary malt powder doesn't have that enzyme, nor does the dark malt
> syrup. I use the dark malt when making rye bread.

I recently bought some WW flour made from sprouted wheat. I reckon that
that should work the same way.

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Subject: Re: Bread today
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 by: S Viemeister - Fri, 15 Mar 2024 21:43 UTC

On 15/03/2024 21:00, Graham wrote:
> On 2024-03-15 6:45 a.m., S Viemeister wrote:
>> On 15/03/2024 07:57, Janet wrote:
>>> In article <l5hahiF72r4U1@mid.individual.net>,
>>> firstname@lastname.oc.ku says...

>>>> My husband likes a softer, fluffier loaf for toast and sandwiches, and
>>>> the diastatic malt helps with that. I also include it with the very
>>>> buttery, eggy, sweet doughs I use when making coffee cakes.
>>>
>>>    Is that the powder?  We sometimes use the sticky stuff
>>> in jars, for baking.
>>>     As a child  I had a spoonful every day in winter, so
>>> did my kids.
>>>
>> Yes, it's a powder, containing an enzyme which assists the yeast.
>> Ordinary malt powder doesn't have that enzyme, nor does the dark malt
>> syrup. I use the dark malt when making rye bread.
>
> I recently bought some WW flour made from sprouted wheat. I reckon that
> that should work the same way.

Sounds interesting - let us/me know how it turns out, please.

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 by: Graham - Fri, 15 Mar 2024 21:51 UTC

On 2024-03-15 3:43 p.m., S Viemeister wrote:
> On 15/03/2024 21:00, Graham wrote:
>> On 2024-03-15 6:45 a.m., S Viemeister wrote:
>>> On 15/03/2024 07:57, Janet wrote:
>>>> In article <l5hahiF72r4U1@mid.individual.net>,
>>>> firstname@lastname.oc.ku says...
>
>>>>> My husband likes a softer, fluffier loaf for toast and sandwiches, and
>>>>> the diastatic malt helps with that. I also include it with the very
>>>>> buttery, eggy, sweet doughs I use when making coffee cakes.
>>>>
>>>>    Is that the powder?  We sometimes use the sticky stuff
>>>> in jars, for baking.
>>>>     As a child  I had a spoonful every day in winter, so
>>>> did my kids.
>>>>
>>> Yes, it's a powder, containing an enzyme which assists the yeast.
>>> Ordinary malt powder doesn't have that enzyme, nor does the dark malt
>>> syrup. I use the dark malt when making rye bread.
>>
>> I recently bought some WW flour made from sprouted wheat. I reckon that
>> that should work the same way.
>
> Sounds interesting - let us/me know how it turns out, please.

I will but it'll be a few weeks before I get around to it.

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