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Bread

post #1 of 25
Thread Starter 
I would like a recipe or some tips on how I can make a chewy bread. I am not interested in a bread machine recipe. I will be using a kitchen aid mixer hook to knead my dough and be baking it in an electric oven. I hope someone can help.
Sheryl
post #2 of 25

Chewy Bread Recipes

Sheryl,

You can browse chewy bread recipes here.

Are you looking for anything more specific? French or Italian artesian breads? White American breads? etc?
post #3 of 25
Chewiness can come from a lot of factors, including what type of flour you use, how long you knead the dough, and what your proportions of ingredients are. First and foremost, make sure you use a high gluten or bread flour. Check out the many bread related threads in the Baker's Dozen Forum. It's nice to have you here on Cheftalk, Sheryl.
post #4 of 25

This is such a nice first thread...

As Momoreg mentioned, search on our Bakers Dozen Forum. You will find lots and lots of info there.

Welcome to Cheftalk, Sheryl!

:D
K

«Money talks. Chocolate sings. Beautifully.»
«Just Give Me Chocolate and Nobody Gets Hurt.»
«Coffee, Chocolate, Men ... Some things are just better rich.»
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K

«Money talks. Chocolate sings. Beautifully.»
«Just Give Me Chocolate and Nobody Gets Hurt.»
«Coffee, Chocolate, Men ... Some things are just better rich.»
Reply
post #5 of 25
Thread Starter 
Thank you for the great tips. I will check out the sites and will be a happy baker. I will let you know if I find a great recipe. I am sure I will be trying many. Thank you for replying to my message.
Sheryl
post #6 of 25

Baking with Starter

Hi Sheryl!

Baking Bread is some culinary adventure! I bake mine every second day.
I am sure you will find many recipes.
He is the recipe for the starter because I do not use yeast.
I have many reason to bake with starter AT HOME.
So, for your record here is the starter recipe :)

Recipe for starter.

Place in bowl 150gr of flour for bread and add some (let's say 1/2 of cup ) of hot water. Work with your hands softly until you get a soft dough.
Make a ball out of this dough grease it with OLIVE OIL and leave in this bowl covered by a towel.
Make sure that your ball stays away from airstreams or chill.
As for the greasing you can put some olive oil in your palms rub each other and "caress" the dough!

Next day add to this dough some flour ( as much as you can get in your palm) add the same 1/2 cup of water and work the dough for a while.
Grease it again with olive oil and leave it for another day.
Third day you repeat the same process.
Fourth day it will be ready :)

To be certain that you have a starter, the fourth day must be fluffy and if you cut a piece with your finger the dough must be filled with many air bubbles.
Those air bubbles are your "yeast"

I suggest you to leave it for another couple of days to let it "mature" as we say.

How to bake with starter.
When you have decided on the quantity of flour you want to use , take the 1/3 of this quantity and add it to your starter.
Add slowly slowly some lukewarm water and start kneadding it
Grease the surface of your dough, cover it with a towel and leave it there for 10-12 hours.
After 10 hours your dough must be double in quantity.
Then you add the rest of the flour , add the needed salt and start kneading until you have an elastic dough.
If at the beginning is very sticky, don't panic and don't add more flour!!! Have some patience and work it for a while:)

Bread with starter much be baked in a medium oven.
In order to be certain that it's done, remove it from the oven and hit it a cuple of times underneath. If it makes an echo it's done :)

REMEMBER to keep some starter for the next time.
It can be kept in fridge for 5-6 days :)

Baking with starter has nothing but for.
The only against thing is the time you need.
But everything that worths the pain needs time anyway :)

:chef:
"Muabet de Turko,kama de Grego i komer de Djidio", old sefardic proverb ( Three things worth in life: the gossip of the Turk , the bed of the Greek and the food of the Jew)
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"Muabet de Turko,kama de Grego i komer de Djidio", old sefardic proverb ( Three things worth in life: the gossip of the Turk , the bed of the Greek and the food of the Jew)
Reply
post #7 of 25
Thread Starter 
Thankyou Athenaeus for taking the time to explain the way you make bread. I will have to venture into making me some like yours. I bet it is very good. Do you have the flour and salt amounts you put into your recipe? Do you add any sugar to yours? Do you cook the bread in pans or just form loaves? I have a baking stone do you bake yours on a stone? Is 350 degrees considered a medium oven temperature? I am enjoying making my own bread the last few days and am trying many recipes. What type of flour do you use? Thanks again.
Sheryl
post #8 of 25

Oven Temp

I increased oven temp from 400 to 475 and obtained a far crunchier crust than even before. So much for "steaming". The bread wasn't burnt, either.:bounce: :lips: :bounce:

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #9 of 25
Thread Starter 
Kokopuff, Thankyou for the tip. Do you have to tent your bread with tinfoil at that temperature? I was going to try and bake my bread at 425 degrees the first 10 minutes and than turn down to 350 degrees. With my oven I have to watch it doesn't burn. I haved a stainless steel interior in my oven and it reflects the heat.
Sheryl
post #10 of 25
Dunno' about the tent. I baked the loaf at 475 for 10 minutes and reduced the temperature to 450 and continued baking for an additional 50 minutes. Try it and see.

ALL OF THIS STUFF IS EMPIRICAL, based on personal experience.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #11 of 25
Welcome to ChefTalk Sheryl:) I love to bake bread. Like my Hellenic friend, Athenaeus, I too bake primarily with "wild" yeast. As Momoreg suggests, use high gluten bread flour (around 12% protien). I think you will be best served using a "Hot" oven. I start my breads off @500º. There are tons of tidbits in the baking forums and you will find no shortage of opinions. I wouldpick up a copy of The Bread Baker's Apprentice by Peter Reinhart. Do lots of reading and lots of baking:)
"At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals." D. Barry
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"At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals." D. Barry
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post #12 of 25
Sheryl,
First of all- Welcome to Chef Talk!. Second, be sure to check out kyle's web page. He has a teeny tiny NY kitchen and he creates some beautiful bread. It's quite an inspiration.:)
post #13 of 25
Aw shucks:o
"At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals." D. Barry
Reply
"At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals." D. Barry
Reply
post #14 of 25
Sheryl.

For I kilo of flour I use I pintch of salt and no sugar at all.
I bake my bread in pans but after having read Kylie's and Kokopuffs posts about the baking stones I have started having serious thoughts about this.

Baking, needs practice and here they are people that are very serious about baking bread at home.

I have used Kylie's site too. It's good because he talks about things he has tried in his house.

If only he posted his recipe about the bread with olives...

:rolleyes:

Skip with me the oven's temperature because we use Celsius scale.
"Muabet de Turko,kama de Grego i komer de Djidio", old sefardic proverb ( Three things worth in life: the gossip of the Turk , the bed of the Greek and the food of the Jew)
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"Muabet de Turko,kama de Grego i komer de Djidio", old sefardic proverb ( Three things worth in life: the gossip of the Turk , the bed of the Greek and the food of the Jew)
Reply
post #15 of 25
Thread Starter 
Kyle,

Thankyou for your nice welcome. I checked out your website and found it very interesting. I am going to try the White Loaves from "Baking with Julia" tomorrow. I have a question before I bake it. Can I use salted butter instead of unsalted? If I do use the salted butter. Do I cut down on the salt and use less than a Tablespoon?

I will soon venture into the starters. I used one a few years ago for the breadmachine bread. It made a great loaf. I will try and find the starter recipe and try and make oven bread with it. I will let you know how well it turns out. Sheryl
post #16 of 25
Thread Starter 
Athenaeus,

Thankyou for your help. I love to bake. I have more time now to do so this time of my life and will be happy baking. I will let you know of my success and failures. I am sure to have some fun.:D
Sheryl
post #17 of 25
Thread Starter 
SVadhisthana,

Thankyou for the nice welcome. I am enjoying learning more about home bread baking. Sheryl
post #18 of 25
The white loaf in baking with Julia is great and nearly foolproof! If you are going to use salted butter, I would cut back on the added salt. When I first started baking I was a salted butter buyer. Now I buy nothing but unsalted. I like being in charge of the salt content of my food, not Land O' Lakes :)
"At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals." D. Barry
Reply
"At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals." D. Barry
Reply
post #19 of 25
Sheryl - I would be careful with the white loaves @450º. The dough has both butter and sugar in it and they don't usually like very high heat.
"At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals." D. Barry
Reply
"At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals." D. Barry
Reply
post #20 of 25
I tend to bake at 450-470 too (like kokopuffs) dropping to 350-375 after 8-10 min, BUT, I live at 8200 ft and the standard recomendations for high altitude baking are raise the temps 25-50 deg.

I suspect these temps would cause the loaf to not rise as much when baking at lower elevations
post #21 of 25
Thread Starter 
Daavery,

Thanks for your tip. I was concerned about the high temperature affecting the rising of my loaves. I will have to experiment.
Sheryl
post #22 of 25
Thread Starter 
Kyle,

Good point about the hot temperature of the oven being to hot for the white bread recipe. I don't want to burn my loaves of bread. I will let you know how successful it turns out.
Sheryl
post #23 of 25

Flower Bread for Sheryl

Dear Sheryl

I was reading this thread again and I was thinking...

As I told you I bake regularly but this is not strange for my country because it has a great tradition in making bread at home.
Lately by participating in some culinary forums, some of them dedicated exclusively for baking bread and after bought some more AMERICAN books ( Kimmie's, Isa's, Kyle's The Big Hat's Kokoppuff's posts have influenced me a lot on that) I have realised that when it comes to bread , we stick a lot on technical matters.Temperatures, moist etc etc
I know what my american friends will say. That baking bread is about technique.
I agree.

But since you start your baking career I will post here a very strange recipe that must have been invented by a woman that didn't know even how to read many years ago.

It's a very difficult bread , you might find the recipe absurd but I have made it twice, to memorate my late grandmother because this recipe is related to a strong family story, I will tell you if you wish.

I post you this recipe so as to show you my point of view that above technique , bread is inspiration. And if I was allowed to give just one tip I would give the follow : Knead the dough with your hands.
That way, bread becomes a very personal thing.

I post you this recipe to show that there is world of bread is rich and with many optons. I have many other recipes like this one that they were invented by very common people in the villages of my country.

I hope you will enjoy :)


Here is my Flower Bread or Bread of the Flower.
This Bread has a very nice and discreet taste of a flower .
The recipe is for the starter which is the most important. Once you have made the starter the rest is a piece of cake :)

Bread of the Flower

The mysterious flower that gives this distinctive taste to the bread is nothing else but the flower of the hop. Its scientific name is Humulus lupulus. You can find this herb in river sides, it has a nice white color and many leaves. You dry it and you can keep it for quite a long time!

For the starter.

Boil a teacup of hop with a glass of water for 2 -3 minutes, add 1 teaspoon of sugar.
Remove it from the heat and let it stay that way for 3-4 hours. Afterthat period of time, you strain it and you add flour in order to make a verysoft dough like a pudding.
Cover it with a woolen cloth and leave it in warm
place. By the fireplace is a good idea!
You leave it there for 3-4 days. Your starter is ready to use it as usual (adding 1 kilo of flour and the water that
is needed)

When you prepare the dough you will cover it again with your woolen cloth and
you will let it stay for 15 hours!

Sprinkle some flour on a clean tablecloth. Divide the dough into pieces as if you want to make pancakes! You leave them on the tablecloth to dry. Just before they dry completely you powder those "pancakes" with your hands. You must make them look like coarse salt!

This is your flower yeast that you are going to use every time you will want to make this bread! All you have to do is use a teacup of this "flower yeast", soaked in some hot water and you prepare your bread as normal. During the whole process you need a steady temperature!

:)
"Muabet de Turko,kama de Grego i komer de Djidio", old sefardic proverb ( Three things worth in life: the gossip of the Turk , the bed of the Greek and the food of the Jew)
Reply
"Muabet de Turko,kama de Grego i komer de Djidio", old sefardic proverb ( Three things worth in life: the gossip of the Turk , the bed of the Greek and the food of the Jew)
Reply
post #24 of 25
Thread Starter 
Athenaeus,

I found your story about the bread of the flower very interesting. I don't think the flower is available to me. Isn' t it the same hops that they use to ferment beer?

Many years ago I used to knead my own bread but had to give it up as I have a condition called Fibromyalga and kneading is very painful for me. I used the bread machine but was never that satisfied with the bread it produced. I just recently purchased a Kitchen-Aid mixer and now can knead my bread with the hook. Now I am very interested in making bread again and baking it in my own oven.

I bet your breads in Greece are wonderful. Did you say you use a brick oven? That sounds wonderful. I will have to check out on how they are made and find out more about this type of baking. It would be nice to have an outside one to bake in the summertime. Thanks for sharing your story. Sheryl
:lips:
post #25 of 25
Yes! Hop is the beer flower!!
That's why you can bake with this one!

I knew the recipe from my grandma's stories and I was searching this recipe for years. One day I was in the book store and I opened for the first time a book that I already knew that existed but I have never opened.
It was in front of my eyes!!!

I am glad you know the experience of kneading with hands :)

So you know many things about bread!!!

As for the oven, yes I do have one. You know. You warm the oven with many woods and then you put them aside, you clean the surface with a cloth and you place the bread with no pan!
It's like the baking stones the boys here say ;)
But I use it mainly in the winter because it's too hot in Greece in the summer to bake with woods.

:)
"Muabet de Turko,kama de Grego i komer de Djidio", old sefardic proverb ( Three things worth in life: the gossip of the Turk , the bed of the Greek and the food of the Jew)
Reply
"Muabet de Turko,kama de Grego i komer de Djidio", old sefardic proverb ( Three things worth in life: the gossip of the Turk , the bed of the Greek and the food of the Jew)
Reply
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