The Bread thread

[Old Piney]

i’m getting hungry looking through this thread, bummer for Me I’m trying to watch carbs right now . Nothing like baking bread on a cold morning . My Father loved baking bread , he baked all kinds . A few years back my Brother got me into no knead . I took me a bit to get the hang of flipping that sticky dough in that burning hot Dutch oven .After I get it down I take it to my Wife and son to try ,they say disapprovingly that its crispy on the outside , chewy and it’s got holes in it . So much for baking

 

[xtsho]

Here's a corn porridge sourdough with sesame. I really love the texture of porridge breads.
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Well that sure looks like something I want to try making.

Looking good!

 

[Timj]

i’m getting hungry looking through this thread, bummer for Me I’m trying to watch carbs right now . Nothing like baking bread on a cold morning . My Father loved baking bread , he baked all kinds . A few years back my Brother got me into no knead . I took me a bit to get the hang of flipping that sticky dough in that burning hot Dutch oven .After I get it down I take it to my Wife and son to try ,they say disapprovingly that its crispy on the outside , chewy and it’s got holes in it . So much for baking

It sounds like you made some great bread. Not everyone appreciates artisan breads.

 

[EnjoyingLife]

Here's a corn porridge sourdough with sesame. I really love the texture of porridge breads.
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Is corn porridge polenta?

 

[dramamine]

Is corn porridge polenta?

Yeah, it basically is, but I used whole dried cracked corn, so more like grits. Polenta usually has the endosperm sifted out. The corn porridge adds a lot of moisture to the loaf, so it comes out really custardy and adds a lot of flavor. I did one with brown rice too, but any grain can be soaked and cooked down into porridge and added to the dough. It can be tricky getting the dough strong enough to support all the moisture. You really have to work the gluten a lot early on.

 

[EnjoyingLife]

Yeah, it basically is, but I used whole dried cracked corn, so more like grits. Polenta usually has the endosperm sifted out. The corn porridge adds a lot of moisture to the loaf, so it comes out really custardy and adds a lot of flavor. I did one with brown rice too, but any grain can be soaked and cooked down into porridge and added to the dough. It can be tricky getting the dough strong enough to support all the moisture. You really have to work the gluten a lot early on.

Thanks for the quick response!
I like polenta better but grits can be amazing when I'm in the mood for them.
I'll probably stick to less moisture breads til I'm comfortable with those before trying something harder but it's good to know working the dough early on is the trick!

 

[Timj]

Yeah, it basically is, but I used whole dried cracked corn, so more like grits. Polenta usually has the endosperm sifted out. The corn porridge adds a lot of moisture to the loaf, so it comes out really custardy and adds a lot of flavor. I did one with brown rice too, but any grain can be soaked and cooked down into porridge and added to the dough. It can be tricky getting the dough strong enough to support all the moisture. You really have to work the gluten a lot early on.

I remember Coot helping me with the bread I was making. I added freshly ground malted barley to my recipe. I believe 10 grams was the maximum addition for my 2 pound loaf. Any more and the crumb becomes very wet and has a gummy texture.