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squeeeb · 07-06-2009, 06:14 PM

the bread i made is a flat bread, like a tortilla or roti. and yeah, it is that easy.

but in the flat bread, there is no yeast, so you don't get the fresh baked oven bread kinda wonderfulness that you get with "bread" bread.

baking a standard loaf of bread isn't hard, but it takes a long time, because it has to rise for about 2 hours, then you punch it down, shape it, and let it rise another hour and a half or so, then bake it for however long.

but it ain't difficult at all.

the most important thing when baking bread is to make sure you don't kill your yeast. the water HAS to be between 115 and 105 degrees. i shoot for 110. water too cold won't wake it up, water too hot kills it.

when i bake bread, i boil water (for tea) and measure it out and put a thermometer in it, and wait until the thermometer reads 110, then i put the yeast in it with a drop of honey or some sugar or whatever. yeast needs some sugar to eat, so it grows and farts, which is what makes fluffy bread.

to get a nice crust on the bread, put a pan of boiling water (make another cup of tea) in the oven for two minutes before you put your bread in, and leave it there until you take your bread out.

lotsa great bread recipes out there. my favorite is the french baguette recipe from the bon appetite cookbook. i'd post it but i don't have the book anymore.

if you have a huge stand mixer, the dough hook attachment is your best friend. if not, you just gotta knead knead knead, and it's cook and fun and a workout, you feel "closer" to the bread, but if you are lazy like i am, you let the mixer do the work.

07-06-2009, 06:14 PM	#4 (permalink)
squeeeb part of the problem Location: hic et ubique	the bread i made is a flat bread, like a tortilla or roti. and yeah, it is that easy. but in the flat bread, there is no yeast, so you don't get the fresh baked oven bread kinda wonderfulness that you get with "bread" bread. baking a standard loaf of bread isn't hard, but it takes a long time, because it has to rise for about 2 hours, then you punch it down, shape it, and let it rise another hour and a half or so, then bake it for however long. but it ain't difficult at all. the most important thing when baking bread is to make sure you don't kill your yeast. the water HAS to be between 115 and 105 degrees. i shoot for 110. water too cold won't wake it up, water too hot kills it. when i bake bread, i boil water (for tea) and measure it out and put a thermometer in it, and wait until the thermometer reads 110, then i put the yeast in it with a drop of honey or some sugar or whatever. yeast needs some sugar to eat, so it grows and farts, which is what makes fluffy bread. to get a nice crust on the bread, put a pan of boiling water (make another cup of tea) in the oven for two minutes before you put your bread in, and leave it there until you take your bread out. lotsa great bread recipes out there. my favorite is the french baguette recipe from the bon appetite cookbook. i'd post it but i don't have the book anymore. if you have a huge stand mixer, the dough hook attachment is your best friend. if not, you just gotta knead knead knead, and it's cook and fun and a workout, you feel "closer" to the bread, but if you are lazy like i am, you let the mixer do the work. __________________ onward to mayhem! Last edited by squeeeb; 07-06-2009 at 06:22 PM..