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The Bread thread

Old Piney

Well-known member
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
 

Timj

Well-known member
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.
 

dramamine

Well-known member
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

Well-known member
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

Well-known member
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.
 

Timj

Well-known member
Just another sourdough. I add a few tablespoons of olive oil to this loaf. I should have popped that gas bubble before I baked it.
sourd1825.jpg
 

dramamine

Well-known member
That's a good looking loaf, Timj. A little olive oil adds a great flavor for sure. Do you usually cold ferment your dough?
 

Timj

Well-known member
That's a good looking loaf, Timj. A little olive oil adds a great flavor for sure. Do you usually cold ferment your dough?
Thank you @dramamine . Most of the time. I do cold ferment overnight. I always add olive oil to my pizza dough and it does make a big difference in the taste.
 

Timj

Well-known member
Yeah, fried in avocado oil. Good with a big cup of coffee.
I bet they are very good. I also made some sweets. I picked about a gallon of huge blackberries from my brother's property when house watching for him. I made muffins a few days ago. Only 2 left.
20250129_213112.jpg
 

dramamine

Well-known member
I bet they are very good. I also made some sweets. I picked about a gallon of huge blackberries from my brother's property when house watching for him. I made muffins a few days ago. Only 2 left. View attachment 19142154
Man, I love blackberries. Those look killer. My mulberry tree is producing berries, if I can beat the bluejays and cardinals. Nice to see you, Timj.
 

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