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Discussion Starter · #1 ·
...error...I meant baking bread. It's my favorite thing to do at home since the chicom virus came around.
Who else here is baking bread at home?
IMG_20200423_184424.jpg
 

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Discussion Starter · #4 ·

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SAF
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I've been baking artisan bread for around 15 years, would probably be in for a divorce if I quit doing it.
 
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How many 8 balls do you hide in a loaf?
 
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Mentally Frozen
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Looks scrumptious.
 
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M62/76
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Lots of folks getting into the bread game these days.
 

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Been doing it since mid 80's.

The no knead stuff is very good but I like kneading the dough.

Made semolina bread the other day, man what a treat.
 

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Discussion Starter · #15 ·
Been doing it since mid 80's.

The no knead stuff is very good but I like kneading the dough.

Made semolina bread the other day, man what a treat.
Recipe please!
 

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Recipe please!
Here is the no knead version, literally the standard recipe with 1 cup semolina substituted. I've done 100% substitution also, it makes a heavier, flatter bread.

2 cups Bread Flour
1 cup Semolina Flour
1/4 tsp Yeast
1 tsp Salt
1.5 cups Water

-Combine all ingredients into a large bowl.
-Cover the bowl with plastic wrap and let rise for 18-24 hours.
-Remove dough from the bowl and place onto a well-floured surface.
-Sprinkle more flour onto the dough and fold the dough over itself three times.
-Shape the dough into a ball and cover.
-Preheat the oven to 450 degrees Fahrenheit.
-Place a lidded dutch oven pot into the oven for 20 minutes.
-Remove pot from oven and sprinkle in semolina flour or corn meal. (Optional)
-Add your dough to the pot and replace the lid.
-Place dutch oven back into the preheated oven and bake for 30 minutes.
-After 30 minutes, remove lid and bake the bread uncovered for 15 minutes.
-Remove bread from dutch oven and let the loaf cool until room temperature.

Basically any bread recipe can be used with a 1:1 substitution of semolina.

A few notes I have are - the bread can ferment in the fridge overnight, sometimes at room temp it rises too quickly. You want a slow rise to develop that gluten and flavor. Also use a large bowl. If you cover with Saran wrap and the bread rises and touches it, you have a mess on your hands. You can oil the plastic wrap if you don't have a large enough bowl to account for the rise. You can score the top of the bread just prior to baking also, it helps a little with the oven spring.

Warning - if you attempt to put margarine on this bread a lightning bolt will manifest from above and turn you back to ash. Butter only!
 

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Discussion Starter · #19 ·
Tha
Here is the no knead version, literally the standard recipe with 1 cup semolina substituted. I've done 100% substitution also, it makes a heavier, flatter bread.

2 cups Bread Flour
1 cup Semolina Flour
1/4 tsp Yeast
1 tsp Salt
1.5 cups Water

-Combine all ingredients into a large bowl.
-Cover the bowl with plastic wrap and let rise for 18-24 hours.
-Remove dough from the bowl and place onto a well-floured surface.
-Sprinkle more flour onto the dough and fold the dough over itself three times.
-Shape the dough into a ball and cover.
-Preheat the oven to 450 degrees Fahrenheit.
-Place a lidded dutch oven pot into the oven for 20 minutes.
-Remove pot from oven and sprinkle in semolina flour or corn meal. (Optional)
-Add your dough to the pot and replace the lid.
-Place dutch oven back into the preheated oven and bake for 30 minutes.
-After 30 minutes, remove lid and bake the bread uncovered for 15 minutes.
-Remove bread from dutch oven and let the loaf cool until room temperature.

Basically any bread recipe can be used with a 1:1 substitution of semolina.

A few notes I have are - the bread can ferment in the fridge overnight, sometimes at room temp it rises too quickly. You want a slow rise to develop that gluten and flavor. Also use a large bowl. If you cover with saran wrap and the bread rises and touches it, you have a mess on your hands. You can oil the plastic wrap if you don't have a large enough bowl to account for the rise. You can score the top of the bread just prior to baking also, it helps a little with the oven spring.

Warning - if you attempt to put margarine on this bread a lightning bolt will manifest from above and turn you back to ash. Butter only!
Thank you!
 
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