Several questions about making bread

[Patchouli]

Does the barometric pressure have any effect on bread dough rising? I know it seems like a weird question.
I haven't tried to bake bread in a while and the weather is snowy, rainy, etc., cold. My husband and my mom were both really good at baking bread (mom did wheat rolls, hubby did artisan free form braided loaves most of the time). Mine, not so much. I did okay as long as either of them were around and I could ask them stuff.
Bought some yeast this week.
Have you ever started your own sourdough starter?
@sonya123 when you get the chance, could you let me know what kinds of loaves you make...like if it is wheat is it 50/50 wheat and white? When you make rye bread do you also use straight white? Are you using European flour or grains?

 

[Binky]

Does the barometric pressure have any effect on bread dough rising? I know it seems like a weird question.
I haven't tried to bake bread in a while and the weather is snowy, rainy, etc., cold.

Good question! I rarely do baking and never thought about how high or low barometric pressure could effect the rise of bread dough and other baked goods so I looked it up. I found this old weather blog article from 2 years ago that addresses pressure, humidity, temperature effects, the answer is yes pressure does effect the rise - here is the link to the article:

https://www.kiiitv.com/article/weather/weather-blog-how-weather-affects-baking/503-b935e90e-dd26-426c-a0a9-d257e07a59ef#:~:text=I'll point out the,those conditions in our homes.&text=Lower air pressure has two,First, they rise more easily.

 

[Patchouli]

That's a good article, thanks, @Binky ; explains a lot and some of what I thought was true.

 

[LadyLocust]

I have my sourdough starter “Matilda.” She’s doing pretty good . I like 50/50 wheat and white. I grew up making yeast bread. I think elevation has more to do with it raising than pressure. We were a little over 3700’ so it was a quick process. Now we are at about 700’ so a much longer process.

 

[Patchouli]

I'm at 725, purty close to your elevation.
I don't even know what to ask. I've read different instructions on baking bread. Some is confusing, some is very simple.

 

[LadyLocust]

I'm at 725, purty close to your elevation.
I don't even know what to ask. I've read different instructions on baking bread. Some is confusing, some is very simple.

A simple recipe: warm water, sprinkle in yeast. Optional to add a teaspoon of sugar, mix it in and let it sit about 5 minutes- you should start seeing bubbles. Add flour and salt. Mix/kneed. Let raise until doubled. Punch down and put in greased and floured pan. Let rise again then bake.
Is that something like what you are reading?

 

[Patchouli]

Yes. I worry, is my yeast water too tepid? Too warm? Too cool?
Trying to start out with fresh flour and yeast this next time. I usually use the bread machine to start it, then I handle it, set it aside like I'd see my LH do. Handle it again, and bake it. Plus my arthritis has gotten much worse.

 

[Amish Heart]

Use the bread machine, then. I've been trying to talk my sis into getting one, her wrists hurt her so much. I use mine every other day. I know how to make bread without it, but I run out of time caring for husband, the farm, and all that stuff, so at least with the machine I can make sure we get something healthy and edible. Our favorites are a 9 grain and a sour cream honey bread.

 

[JustMe]

Yes. I worry, is my yeast water too tepid? Too warm? Too cool?
Trying to start out with fresh flour and yeast this next time. I usually use the bread machine to start it, then I handle it, set it aside like I'd see my LH do. Handle it again, and bake it. Plus my arthritis has gotten much worse.

I've always had the same worry/problem......water temp. I have been told the temp should be same/similar to a baby bottle, dripped on your wrist.


I found years ago the book I think is called 'The Complete Book of Breads by Clayton Bernard' (I think that's right) and in it is a recipe where you put the yeast straight into the flour and mix, then add hot tap water. It has worked for me every time for most kinds of breads. No fuss, no muss about proofing the yeast. Since it's mixed in with the flour it can stand a higher temp without killing it.



I have done a sourdough starter, and bread from it. Meh turned out ok, but not sour enough for my liking. I want to try it again and let it go for longer. I used a simple starter of just flour & water and just kept adding more. I never did take any out like a lot of recipes call for but I had started with only a small amount like maybe 1/2 cup each?? IDK, I'll have to look for the recipe I used and report back.......or maybe have to find a new one

 

[jazzy]

i used to love to make bread, all kinds, the old fashioned way. tried many recipes, love rye bread its my favorite., even got a bread machine some years back. as i got older, well i got less patience. just got tired of the steps, rising, punch down, kneading, punch down, etc. a freind told me about pan bread recipe. its so easy. when i need to make bread thqats what i do.
it fills cookie sheet spread out--rises just enough-- when baked and cooled you can slice the pan size bread into squares. then each square can be sliced in half to make a snadwich or toast.

lazy bread i guess, lol.
lots of different recipes out there for pan bread. getting old makes me want to make things more simple

but i used to really love making different kinds of bread

 

[Patchouli]

Use the bread machine, then. I've been trying to talk my sis into getting one, her wrists hurt her so much. I use mine every other day. I know how to make bread without it, but I run out of time caring for husband, the farm, and all that stuff, so at least with the machine I can make sure we get something healthy and edible. Our favorites are a 9 grain and a sour cream honey bread.

mmhm. And now I need the recipes you use, okay? When you get the chance. Maybe in your sleep. I don't like the way it comes out of the loaf thing in the machine, that is why hubby would make free form loaves. My mom did it all by hand.

 

[JustMe]

OK, I found my hand written recipe for sourdough starter, and bread.......I got it from a website, just not sure which one.


Starter.........mix equal parts flour & water and a bit of sugar in large jar or container. Mix well & cover with a paper or cloth towel. Not airtight as it needs to breathe and pick up natural yeasts in the air.

Every day add more flour & water and stir. Should be like a thick batter. If too thin or it separates, or has a chemical or acetone (nail polish remover) smell add more flour. The weird smell indicates the starter hasn't been fed enough and bacterias took over. Starter needs fed (flour & water) atleast once a day, so just add more flour & water and the natural yeasts should take care of it.



Sourdough bread......it's not an exact science so there is room to play but 1 cup of starter, 1 1/2 cups lukewarm water, 5 cups flour divided (3 cups now, 2 cups later) and 2 1/2 tsp salt. Mix the starter, water, 3cups flour and salt till well combined then start mixing/kneading in remaining flour till pliable dough forms. Knead a few minutes, then let raise a couple of hours (natural yeasts take longer) or doubled in size. Bake @ 425 for 25-30 minutes.


You can add a bit of store bought yeast to the dough or even starter to hurry things along, but you lose the sourness.




btw.......the author of the book is Bernard Clayton Jr

 

[JustMe]

i used to love to make bread, all kinds, the old fashioned way. tried many recipes, love rye bread its my favorite., even got a bread machine some years back. as i got older, well i got less patience. just got tired of the steps, rising, punch down, kneading, punch down, etc. a freind told me about pan bread recipe. its so easy. when i need to make bread thqats what i do.
it fills cookie sheet spread out--rises just enough-- when baked and cooled you can slice the pan size bread into squares. then each square can be sliced in half to make a snadwich or toast.

lazy bread i guess, lol.
lots of different recipes out there for pan bread. getting old makes me want to make things more simple

but i used to really love making different kinds of bread

I am in the process of making some focaccia bread as we speak. Just mixed the ingredients and letting it sit overnight, then tomorrow will have to pull & fold and let rise a couple of times, then bake. No heavy kneading like a stiff dough.


This will be my 4th attempt for big bubbles. The previous tries gave me good tasty bread, but not much for bubbles.

 

[RJ2019]

i used to love to make bread, all kinds, the old fashioned way. tried many recipes, love rye bread its my favorite., even got a bread machine some years back. as i got older, well i got less patience. just got tired of the steps, rising, punch down, kneading, punch down, etc. a freind told me about pan bread recipe. its so easy. when i need to make bread thqats what i do.
it fills cookie sheet spread out--rises just enough-- when baked and cooled you can slice the pan size bread into squares. then each square can be sliced in half to make a snadwich or toast.

lazy bread i guess, lol.
lots of different recipes out there for pan bread. getting old makes me want to make things more simple

but i used to really love making different kinds of bread

I have NO IDEA why this never once occurred to me. I've been baking bread for 12 or 13 years, at least... but never thought of baking bread in this shape. I'm gonna try it!!!

 

[Caribou]

The water should be 105℉ or hot enough to put your fingers in, barely. FYI, 105℉ is the proper temperature to treat frostbite. The only time weather has been an issue, for me, is when it is so cold that the dough doesn’t want to rise. My answers are to warm the kitchen or to proof the dough longer.

 

[Pearl]

I am in the process of making some focaccia bread as we speak. Just mixed the ingredients and letting it sit overnight, then tomorrow will have to pull & fold and let rise a couple of times, then bake. No heavy kneading like a stiff dough.


This will be my 4th attempt for big bubbles. The previous tries gave me good tasty bread, but not much for bubbles.

Updates, hopefully pictures!

 

[sonya123]

Does the barometric pressure have any effect on bread dough rising? I know it seems like a weird question.
I haven't tried to bake bread in a while and the weather is snowy, rainy, etc., cold. My husband and my mom were both really good at baking bread (mom did wheat rolls, hubby did artisan free form braided loaves most of the time). Mine, not so much. I did okay as long as either of them were around and I could ask them stuff.
Bought some yeast this week.
Have you ever started your own sourdough starter?
@sonya123 when you get the chance, could you let me know what kinds of loaves you make...like if it is wheat is it 50/50 wheat and white? When you make rye bread do you also use straight white? Are you using European flour or grains?

the weather definitely affects baking bread, in winter it is much dryer in the house, so I have to add a little more water

my sourdough starter: dark rye flour ( from the Amish store, this is not something they sell at walmart here), and water, that's it!
make a loose but not runny dough, put it in a glass or ceramic jar with lose lid, and put it in a warm place covered by a towel. Add another tbsp or so of flour every day plus some water ( not chlorinated) for 7 days. It should be done by then and have nice bubbles and smell like starter. Then you can put it in the fridge and feed it once a week or so

I make all sorts of bread I sell at the market: regular white "farmhouse" bread, german sourdough rye ( has some white in it) , cinnamon roll bread, challah , turkish flatbreads, greek bread, regular white sourdough, hawaiian cuban Italien Irish soda bread for us ( only tastes good the day I make it)

what recipe would you like ?

I never use whole wheat, it doesn't sell well, and I don't like it either

here is a basic dough for you to try

3 cups of lukewarm water
1bsp yeast
1/4 cup sugar
just let it sit until yeast desolves
add enough white bread flour to make a lose dough
let it sit in warm spot covered for about 10 minutes
add 4 melted tbsp butter , 1 tbsp salt
add enough flour , a little at a time to make dough that is not too sticky or hard ( about 5 cups or so)
I use a standmixer for about 10 minutes to kneed it

put dough in plastic bowl that is oiled a little with a towel on top, let it sit till big ( at least double ) about hour and a half

shape 2 loaves that fit in breadpans, grease breadpans and put it
let it rise again until it is almost to the top of the pan

bake at 390 for about 40 minutes

this is my regular white bread , let me know if you want another recipe

 

[elkhound]

i made some starter years ago...i used recipe out of old book...it used potato...i wanna say you boil a tater soft and mash it up fine in its boiled water so its cloudy looking then ad your stuff to it after cooling down.....but i forget so dont go by what i say...recipe was in the old book i talk about back to basics from 70's.

 

[Amish Heart]

My mother in law would make bread that way, Elkhound. Never got her recipe though.

 

[freelove]

I never had good luck making my own sourdough starter so I bought King Arthur flour fresh sourdough starter. I have kept it alive and active for several years, I use it every week. I have used some of it to make a rye starter. I highly recommend it.

I have been making bread for over 50 years and until I began using the K.A. starter I could never make sourdough. I do not do the discard and I keep a very small starter. Once I stopped trying to do it the "right way" it worked for me. I do add yeast, but my starter is so strong I probably don't need to.

For whole wheat I use 1/2 cup of unbleached bread flour to about 3 cups of whole wheat. The whole wheat I use is Prairie Gold and I grind it myself. You can buy white wheat flour at most stores. Recipes are guide lines not gospel, you need to get a feel for the dough. When you are starting out there is a lot of trial and error. Always use very good flour, it definitely makes a difference in the bread. Water temperature is not difficult just don't worry about it. As long as it isn't hot it should not be a problem. Wrist temp or a touch warmer is good and when you use a bread machine it sometimes will preheat to the right temp.

I used to do it all by hand, but now I have arthritis and I use a bread machine to make the dough and then shape it by hand. I make a tight ball of dough and plop it in a loaf pan or whatever I want to bake it in.

Once you get a bread that you like you can branch out, experiment and find other recipes you like. My ways are unconventional and not for everyone, but they work well for me and are low stress. There have been times when I have cried over a loaf of bread that did not turn out well and I learned from those times.

This is the starter that I use and they include extensive instructions. I started out following them until I got the hang of it. You can find lots of uses for the discarded starter both on the King Arthur site and around the internet. Just remember making bread is not brain surgery and people have been doing it for thousands of years, often in very primitive conditions without the advantages we have today. Have fun.

https://shop.kingarthurbaking.com/items/classic-fresh-sourdough-starter

 

[JustMe]

Updates, hopefully pictures!

Well I got up this morning and come to the kitchen, smelling 'yeast'. When I checked the dough, it had risen and spilled out of the bowl leaving the lid stuck to it and hanging off the side. Dough all over my stovetop. OOPS.

I oiled up my hands and pushed it back inside. If this recipe fails, it's probably because I started too early and didn't use a big enough bowl. It's supposed to sit 12-14 hours on the counter and as of right now (8:30am) the clock says about 15 hours and I'm not going to bake it until around 4 or 5pm.

I still need to clean up the kitchen before I can form it and let it rise more......2 more times. This should be interesting.



This is the recipe & method I'm using. Chef John's Big Bubble Focaccia. He's a weird one, but I've had great success with many of his recipes.

https://www.allrecipes.com/recipe/8443216/no-knead-big-bubble-focaccia/



and yes, I'll try to post pics later.