Any bread bakers in the house?

Discussion in 'The Watercooler' started by ctmom05, Jul 26, 2008.

  1. ctmom05

    ctmom05 Member

    I've been baking bread on and off for ages. Mixing the dough in the bread machine and baking it in the regular oven works best for me.

    Lately I have been experimenting with throwing in a little bit of wheat flour or oatmeal in place of the white. When I use the different blends, the loaf does not seem to rise as high.

    Do flours other than white need more yeast...or do they just not rise as high?
     
  2. Abbey

    Abbey Spork Queen

    If I was a bread baker, I'd easily be a good 100lbs heavier...and rising. (no pun intended) I can't resist a nice hot loaf.

    Sorry, no help here.

    Abbey
     
  3. amazeofgrace

    amazeofgrace New Member

    only the kind that come in the box, like quick bread :D
     
  4. hearts and roses

    hearts and roses Mind Reader

    I believe there is a difference when baking bread using whole grains or mixed grains. I borrowed this excellent bread baking book from the library and plan on buying it. For the life of me, I can't find the piece of paper I wrote down the name on, but when I find it, I will post it. It's excellent and it tells you all about baking breads with different grains, excellent recipes, etc.

    I have been making breads for H's lunches for a few weeks now and I've experimented with different whole/multi grains and I definitely notice the change in the rise. My current recipe book only states that baking with whole grains or multi grains will produce a denser and smaller loaf. I see that there is no difference in the amount of yeast either recipe calls for.
     
  5. gcvmom

    gcvmom Here we go again!

    Here's a pretty good article that explains how gluten levels in different types of flours affect the way yeast works:

    http://recipes.howstuffworks.com/baking-questions2.htm

    I have a bread maker and should dust it off and start using it more often, especially with the cost of bread climbing so high these days.
     
  6. ctmom05

    ctmom05 Member

    GVC, the article that you pointed shared the link from was helpful. As I suspected, all flours are not created equal when it comes to interacting with the yeast.

    Jo :) let me know when you dig up the name of that bread book that you like. I like baking bread and am always interested in hints, tips, recipes.

    When you factor in everything that goes into making a loaf of bread, I think it probably is still less $ than purchasing a loaf of good bread from the store. When made with white flour and yeast bought bulk style, the cost goes down even further.

    There is nothing like the smell of bread fresh out of the oven! Sometimes I do the bread making/baking at night and my husband, who stays up a little later than I do, ends up being the one to put it in the storage bag after cooling - there is always a cut off the end of the loaf.
     
  7. hearts and roses

    hearts and roses Mind Reader

    The name of the book is called:

    Bread Machine Magic By Linda Rehberg & Lois Conway
     
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