Recipes / Food - Drink

[kindlekitten]

Originally Posted by astrangerhere

Made a loaf this morning, made hot panini for lunch with it this afternoon. Works in every bread machine I've ever tried.

* 1 cup warm water (110 degrees F/45 degrees C)
* 2 tablespoons white sugar
* 1 (.25 ounce) package bread machine yeast
* 1/4 cup vegetable oil
* 3 cups bread flour
* 1.5 teaspoon salt


Directions

Place the water, sugar and yeast in the pan of the bread machine (no matter what your bread machine instructions are). Let the yeast dissolve and foam for 10 minutes. Add the oil, flour and salt to the yeast. Select Basic or White Bread setting, and press Start.

I am looking for a bread recipe that makes REALLY crusty bread

[SameOldStory]

Originally Posted by kindlekitten

I am looking for a bread recipe that makes REALLY crusty bread

If you can create a little steam at the beginning of the baking process you can get a crispy crust. But you don't want steam for more then the first 5 to 10 minutes max. You're going to have to adjust the amount of water at the beginning depending on if your stove is gas or electric.

[kindlekitten]

Originally Posted by SameOldStory

If you can create a little steam at the beginning of the baking process you can get a crispy crust. But you don't want steam for more then the first 5 to 10 minutes max. You're going to have to adjust the amount of water at the beginning depending on if your stove is gas or electric.

do you just put a bowl of water into the oven?

[beppe]

Originally Posted by kindlekitten

I am looking for a bread recipe that makes REALLY crusty bread

I got this from a friend in the train. At the very end, he wets the top of the bread with very salty water. He does it several times with his bare hands. He also puts handfuls of corianders seed grossly crushed. Back in the oven again. Never tried myself.

Soon I will start to bake again and will try this and other tricks myself.

[SameOldStory]

Just a little water in a steel tray. You'll have to try a little each time you bake bread untill you find what works for your oven. I learned adout it in NYC.

His company injects steam at the beginning. He said that it'll help the bread rise higher too. I guess that it may give the yeast a longer life, so to speak.

When I used to do it I put an 8X8 pan on the lowest shelf while the oven warmed up. As I mentioned elsewhere, I haven't done much cooking for a long time. But I think that I poured about 1/2 cup of hot water in the pan when I put the bread in. And whatever you do, don't open the oven door too soon to peak at it until you think it's about done.

Unfortunately, my wife thinks that bread has too much in the way of calories.

[beppe]

Originally Posted by SameOldStory

Unfortunately, my wife thinks that bread has too much in the way of calories.

Maria Antonietta. Give her croissants.
And then call Mr. Guillottin,

Bread bread. I am going to bake again. I found a trick for making crackers full of all sort of healthy seeds. The diet you know.

[Ea]

Originally Posted by kindlekitten

do you just put a bowl of water into the oven?

Beppe's sugggestion is the simplest way of trying to replicate using steam in an oven. Another way to do it, is to use a mister to moisten the bread/rolls right before they go into a hot! oven. I'm not aware that using salt water should make an important difference.

Mastering the Art of French Cooking, vol. 2, has a very nice section on using steam in a home oven. It basically involves heating up ceramic stones and then putting water on them to create the steam.

baking911.com is best site on baking that I know of*, and here's: how to get a thick and chewy "crusty" crust


*it does not only tell you how, but also why

[Ea]

Originally Posted by beppe

Bread bread. I am going to bake again. I found a trick for making crackers full of all sort of healthy seeds. The diet you know.

World's Best Crackers*
½ dl/50 ml pumpkin seeds
½ dl/50 ml sesame seeds
½ dl/50 ml rolled oats
½ dl/50 ml sunflower seeds
½ dl/50 ml linseeds
1.75 dl/175 ml whole grain rye flour
½ teaspoon baking powder
1 teaspoon salt
2/3 dl/67 ml oil (to taste, but I'd suggest a neutral one)
1 dl/100 ml cold water

This portion makes one baking tray

Turn on the oven at 200 C.

Mix all the dry ingredients.

Mix in the oil, and then the water (you can easily do this with a spoon).**

Take two sheets of baking paper the size of a baking tray. Spoon out the the mixture on one of them. Place the second sheet on top, and roll it flat and even with a rolling pin. It should be rather thin - 2-3 mm. Last time I made it, it got the size of about 28x40 cm.

Using a dull knife, cut it into appropriate squares (or whatever shape you prefer).

Transfer to a baking tray and bake for at least 15 min. They should be lightly browned and fairly crisp. Cool off enough to handle it, and separate the crackers. Cool off completely before putting them away in a tin.

Variations:
Whole grain wheat will make a nice substitute for whole grain rye, which I know can be hard to get hold off in some places. Do use whole grain flour in any case, for the nicer structure it'll give.

Also, I want to try adding almonds and coconut to make them sweeter. That would be nice with cheese.


*That's what the recipe was called... but they definitely are great Light and crispy.

**Baking powder reacts with water, so to get the most out of it, don't let it sit and wait at this stage or you'll get hard, boring crackers.

[Ea]

Originally Posted by SameOldStory

Just a little water in a steel tray. You'll have to try a little each time you bake bread untill you find what works for your oven. I learned adout it in NYC.

His company injects steam at the beginning. He said that it'll help the bread rise higher too. I guess that it may give the yeast a longer life, so to speak.

When I used to do it I put an 8X8 pan on the lowest shelf while the oven warmed up. As I mentioned elsewhere, I haven't done much cooking for a long time. But I think that I poured about 1/2 cup of hot water in the pan when I put the bread in. And whatever you do, don't open the oven door too soon to peak at it until you think it's about done.

This is a good suggestion. I've never went that far myself because I had the impression it was a bit much work, but now that you've explained I think I'll try next time I bake a light bread.

Originally Posted by SameOldStory

Unfortunately, my wife thinks that bread has too much in the way of calories.

For me, it's all the butter and cheese I put on top that adds the calories. When I cut out bread, it's amazing how little butter I eat

[kindlekitten]

Originally Posted by Ea

Beppe's sugggestion is the simplest way of trying to replicate using steam in an oven. Another way to do it, is to use a mister to moisten the bread/rolls right before they go into a hot! oven. I'm not aware that using salt water should make an important difference.

Mastering the Art of French Cooking, vol. 2, has a very nice section on using steam in a home oven. It basically involves heating up ceramic stones and then putting water on them to create the steam.

baking911.com is best site on baking that I know of*, and here's: how to get a thick and chewy "crusty" crust


*it does not only tell you how, but also why

oh very good! thank you!

[SameOldStory]

Originally Posted by beppe

I got this from a friend in the train. At the very end, he wets the top of the bread with very salty water. He does it several times with his bare hands. He also puts handfuls of corianders seed grossly crushed. Back in the oven again. Never tried myself.

Soon I will start to bake again and will try this and other tricks myself.

I thought that I recalled something about that. Here it is.

French Bread Baking Tips
"Wash the tops of French bread with a mixture of one tablespoon salt and one cup water. Wash the first time before the bread rises. Bake French bread at 425 degrees for 15 minutes, wash with the salt water mixture again and turn the oven down to 375 degrees. Let bake for 10 minutes and wash with the salt water mixture again. Continue to bake until done."

[beppe]

Originally Posted by SameOldStory

I thought that I recalled something about that. Here it is.

French Bread Baking Tips
"Wash the tops of French bread with a mixture of one tablespoon salt and one cup water. Wash the first time before the bread rises. Bake French bread at 425 degrees for 15 minutes, wash with the salt water mixture again and turn the oven down to 375 degrees. Let bake for 10 minutes and wash with the salt water mixture again. Continue to bake until done."

thank you. I might start a sour dough to night. with all this bread talking and thinking and whirling it should attract good bibits ... you know. but firs i want to read the site that Ea put out. if you karma rises do not be alarmed.

PS. that tip comes from a certain Mimi ....mmmmmm........... Mimi, nice. smells good, I mean sounds good. She was in that Puccini opera. ma che gelida manina ...

[SameOldStory]

My only thought on the salt idea is that it might be too salty.

I just may make a little braided bread for myself. Of course you and Ea are invited.

[beppe]

i can bring a truffle butter they just gave me.

[SameOldStory]

That would indeed be a treat.