Brioche rolls ?
Making Bread W/O An Oven - Ideas?
- Thread starter prambo
- Start date
fnfalguy
.308 Win
@BDinPutnam @S&W Fan that is melted butter put on as they come out. Not brioche (although that might be planned for the next batch). Its the household’s standard no knead artisan recipe. We usually match up a very large batch and leave it in the fridge and then pull off the dough as needed for the meal. Will last almost 2 weeks as dough in the fridge.
nortatoga
.338 Win Mag
nortatoga
.338 Win Mag
BDinPutnam
.475 A&M Magnum
That looks great, @S&W Fan. I still need to find time to try it. I didnt get a chance to do any this weekend... might try to give it a whirl tomorrow if I can carve out some time.
Thanks, Just a little tip from trial and error . If you have a fine mist spray bottle very lightly spray the loaves with Cold water before the second rise and again just before placing them in the oven. You won’t be disappointed.
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Just for the sake of amusement I was going to try to accommodate, but it seems there already is one.
Code:
:yum:
Admittedly it's not very good. It's in the default pack all the way at the bottom, right next to
.
nortatoga
.338 Win Mag
You're right it's not a very good one!!!!!!!
BDinPutnam
.475 A&M Magnum
Havent had the time myself, but the wife made up a batch of blueberry cranberry muffins and is currently working on some banana bread. I think there's oatmeal in the muffins, too.
I haven’t posted any of the bread I’ve made lately so here we go.
I was up before the crack of dawn this mornong so I made all of this weeks bread. Two loaves of Italian bread and a loaf of Parmesan herb bread for BLT samitches .
I was up before the crack of dawn this mornong so I made all of this weeks bread. Two loaves of Italian bread and a loaf of Parmesan herb bread for BLT samitches .
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nortatoga
.338 Win Mag
MadScientist
.45 acp
Kinda similar, but first time camping with my cousin and he made a pizza by gathering flat stones which he used to fashion an oven off the side of a fire pit. Then in the bottom of it started a small fire, let it reduce down to coals, then had a pan that he put in the coals and sealed it off. Worked incredibly well
BDinPutnam
.475 A&M Magnum
So I have another loaf going in the machine and I assume it's just an idiosyncrasy of the machine but - any insights on why my loaves always seems to come out a bit higher on one side than the other? It's always the same side (right side facing the machine is lower then the left side).
The entire loaf is always edible its just a little weird.
The entire loaf is always edible its just a little weird.
nortatoga
.338 Win Mag
BDinPutnam
.475 A&M Magnum
I'm thinking probably or the paddle / kneading cycle is a little unbalanced? It is not a high end model though it works well (and who can argue with free as long as it doesn't burn the house down?)
Not really bread but...it’s my turn to make breakfast in the morning before work so I decided to whip up a quick batch of Southern buttermilk biscuits for morning. We’ll either eat them with butter and some local buckwheat Honey or a fried egg and sausage patty. Mmm mm
I was bored waiting for the the ceiling to dry and cutting in to start painting the walls. So I decided to make a loaf of kalamata olive and rosemary beer bread. First loaf attempt. Looks like my beer bread skills need a bit of honing .
I like using my cast iron skillet for jalapeño cornbread. I’ll definitely give it a go with beer bread.
Hell yeah...secret... don’t over kneed the dough
Toecutter
.308 Win
Made a loaf of soughdough the other day. Im at the point where I dont buy bread anymore. I did use an oven.
Toecutter
.308 Win
Keep trying it took me a few weeks before I got good consistent results.
Xae289
.223 Rem
I'm not much of a baker, but I did use some brewer's yeast to make no-knead beer breads a few times last year. They all came out denser than any normal bread, but always had some great flavor.
Just now made a flour tortilla dough to make tortillas tomorrow. Flour, water, a pinch of salt, and a little bit of oil. I used some melted leaf lard for this one, but have used or plan to use olive oil, bacon fat, coconut oil, peanut oil, butter, sesame oil, and vegetable oil. I definitely like lard best to make them taste like tortillas for Mexican/Central American food. Olive oil works nicely for deli/Mediterranean-style wraps. The neutral vegetable oils all make pretty boring tortillas. I'm gonna try sesame oil next time I have Chinese food leftovers.
Just now made a flour tortilla dough to make tortillas tomorrow. Flour, water, a pinch of salt, and a little bit of oil. I used some melted leaf lard for this one, but have used or plan to use olive oil, bacon fat, coconut oil, peanut oil, butter, sesame oil, and vegetable oil. I definitely like lard best to make them taste like tortillas for Mexican/Central American food. Olive oil works nicely for deli/Mediterranean-style wraps. The neutral vegetable oils all make pretty boring tortillas. I'm gonna try sesame oil next time I have Chinese food leftovers.
