Post: #1

I took the bread pill and started making my own bread. This video explains why and how I do it…

Visit my Youtube channel and hit the Subscribe button to see new clips before I drop them on the blog.





Previous Video: My Summer Vacation In Croatia




Posted on Fri, 04 Nov 2016 13:00:50 +0000 at http://feedproxy.google.com/~r/dcb/~3/XK...ad-machine
Comments: http://www.rooshv.com/how-i-make-my-own-...ne#respond

Post: #2

Roosh, if you want to get into some next level bread baking, pick up a copy of the Tartine cookbook.

Seeing as how you're someone interested in the ancestral arts, it's a style of bread that will appeal to you. It's just flour, water, and salt. No commercial yeast or sugar. Seeing as how it's just 3 ingredients it also gives you great control of the quality of what you're buying. There are now artisanal flour producers all over the world grinding flour from old strains of non-GMO organic wheat.

The Tartine country loaf takes some time to practice and understand, and requires greater skill, but the end result is highly worth the mastery of this craft.





What makes leavening possible is making your own sour starter, which is nothing more than flour and water and letting ambient yeasts and bacteria do their thing. The entire process beginning to end is explained in great detail in the Tartine cookbook:





I've baked in this very rustic style many times and for a while was baking these loaves weekly. If you have any questions by all means hit me up (or for any other cooking questions for that matter)

Post: #3

You're right, this does appeal to me.

I'll check these out.

Post: #4

I make bread.

The cratering may not be due to ingredients. The machine could be holding its temperature inconsistently. That can make it fall.

The last oven I had, I realized it was heating when the temp fell, not the whole time it was on.

I have no idea how you would monitor that with your machine.

Aloha!

Post: #5

Without knowing anything about the bread machine or the breadmaking cycle, another thing that drastically affects rise is what's called the "proof".

The proof is basically the secondary fermentation of yeast. There is typically an initial, or what's called a "bulk" fermentation when the ingredients are first mixed together and the yeast or starter is activated.

The ingredients are mixed. The dough undergoes bulk fermentation. Then it's shaped. Then it's 'proofed', which is the fermentation after the bread has been shaped.

The cratering looks like a result of over-proofing. In either case the bread will not get enough rise. In underproofed bread it's because the gluten hasn't relaxed and the starches have not fully hydrated. In overproofed bread, the yeast has passed its point of maximum gas production and the bread starts to deflate.

If there is a timer option on the bread machine to reduce the fermentation or proof time that may help.

Another tip you might consider Roosh is once your bread dough is mixed (I assume the machine does all of that), see if it's possible to remove the uncooked dough from the machine, put it in a bowl, wrap with plastic, and let it sit in the fridge overnight, and then bake it in the machine the next day. You should notice a more complex flavor from the overnight cold fermentation.

Post: #6

I sense a Roosh V cook book on the horizon. But the stuff Veloce is posting about re: sourdough is for sure paradigm-altering...

Post: #7

This is great! I have a bread machine as well...Originally purchased as a Xmas gift for a girlfriend, I borrowed it and then we broke up. I use Arrowhead Mills whole wheat flour and instead of water, use unfiltered apple juice (serves the purpose of the water and the sugar). It's been a couple of years since I made some, but this topic and your video will motivate me to start baking again.

Whenever you tell a chick you make bread their eyes light up, especially the non-cookers. Chicks that cook will try to poo-poo the fact that you're using a bread machine by saying you're not really baking. They hardly ever follow up a loaf of bread of their own.

Veloce, the machine mixes, kneeds, then waits until the dough rises before baking.

Post: #8

A must-have for people who make bread-like things without a bread machine or stand mixer:

http://breadtopia.com/store/danish-dough-whisk/

I've been baking breads and pizza for 7-8 years but I've never used a machine for mixing my dough. Depending on the year, I was either too cheap or too broke to buy one. It sucks using a regular wood spoon or paddle--prepare for major hand cramps if you try that--but with a proper dough whisk it's a much nicer experience.

Post: #9

You remember when you had that showdown press conference? And Martha Stewart snuck in one of her agents? I think she cast some kind of hex on you man. From international pick-up -> reactionary politics -> home cooking??

Post: #10

I haven't had home made bread in years but I will say that it's fucking great.

Post: #11

I also use my Moulinex/Tefal Cuisine Companion to do my own bread once in a while.
Great machine, great loafs!

I have some recipes and i fumble a bit with them. Either with oat flour, whole wheat flour or carob flour. Sometimes i do the "most wanted loafs": Chorizo bread or tomato, bacon and cheese bread.

Prepare the dough in the evening. Let it grow a bit. Leave it in the fridge overnight. Put it in the oven in the morning.
Wake up and ejaculate to the smell of fresh bread in the morning.



edit: And pizza... good pizza/calzone with no added shit!

Post: #12

Quote:The cratering looks like a result of over-proofing. In either case the bread will not get enough rise. In underproofed bread it's because the gluten hasn't relaxed and the starches have not fully hydrated. In overproofed bread, the yeast has passed its point of maximum gas production and the bread starts to deflate.

If there is a timer option on the bread machine to reduce the fermentation or proof time that may help.

Another tip you might consider Roosh is once your bread dough is mixed (I assume the machine does all of that), see if it's possible to remove the uncooked dough from the machine, put it in a bowl, wrap with plastic, and let it sit in the fridge overnight, and then bake it in the machine the next day. You should notice a more complex flavor from the overnight cold fermentation.

I figured out why my bread was cratering: the water wasn't warm enough. I now heat it to a very lukewarm temperature and the problem is solved. I found out when one time I accidentally overheated the water before adding.

Post: #13

I've been fascinated with the idea of making buckwheat bread with a bread machine. I eat at least one sandwich every day, and it'd be awesome to avoid all the gluten, and wheat flour in general.

You need a pretty high quality machine to make any gluten-free bread, including buckwheat, because GF mixes are heavier and wetter, more like batter than dough. The bonus here is that buckwheat isn't actually a grain or wheat - it's technically a fruit seed that is related to rhubarb.

Once I actually buy the machine and make it, I'll report back with some findings.

Post: #14

Does anyone have a good breadmaker recipe for a low carb bread?? I've been on a low carb / keto diet for over six months now. I'd still like toast for breakfast some days.

The resultant bread should also freeze well.

Post: #15

I've got my own personal breadmaker at home as well. She's quite good at it.

Post: #16

The Cuisinart bread maker with gluten-free setting just dropped to its lowest price on Amazon in 8 years. $64.

I doubt it will stay this price for long.

https://camelcamelcamel.com/Cuisinart-CB...ext=search