What Kind of Bread(s) Do You Purchase or Bake?

mrstime said:
DH is diabetic so I buy whole grain breads for him. The last bread I ate was garlic toast in a restaurant. I can't remember the last bread I ate here at home.
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Thank you! It's refreshing to see that other diabetics also eat whole grain without a problem.🥸
 

RadishRose said:
whole wheat
once in awhile rye
Arturo's Italian:
iu
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Awesome photo! I assume you made it yourself? If so, can you share some details on how?
 
Dearly wish I could enjoy some of the European breads!
This thread has made me remember a type of bread we got from the bakery when I was a child — Salt Rising Bread. My whole family loved it.
No one seems to make it any more. I was told by a local baker some years ago that it is just too difficult to make. Maybe it was more a regional thing???
 

pkuchnicki said:
Awesome photo! I assume you made it yourself? If so, can you share some details on how?
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Hi @pkuchnicki and welcome!

No, I didn't make that particular loaf, but have made several like it. I used the "No Knead" method; long rise, baked in a covered Dutch oven. The moisture than gathers under the lid makes the crust crispy.

There are several videos on the internet.

I stopped making it because I eat too much of it.

https://www.lecreuset.com/no-knead-dutch-oven-bread/LCR-2511.html

https://www.thecountrycook.net/no-knead-dutch-oven-bread/

 
I've been baking bread again recently. When my kids were small I made bread nearly every morning in my bread machine but have moved on to more rustic breads, usually with a 50-50 mix of about white and whole wheat flours, and baked in a covered Dutch oven.

I generally do a biga or preferment a day or two (or three or four) before baking. So grateful for my Kitchen Aid stand mixer - it does all the kneading for me. :cool:
 
We don't eat much bread but when we do I've had a lot of success with making Focaccia with wheat flour. Instead of always making it in a large round shape, smaller for use with soups is a nice change. Also use the same recepie to make pizza dough.


Focaccia is an olive oil-rich Italian bread we can't decide is better described metaphorically as a sponge or a springy mattress. It's crispy and golden on the top and bottom crusts, and inside, it has an airy crumb (meaning there are tons of air holes, big and small, that squish in the best way possible)

Not so successful is pan de agua. Hit & miss but never wasted when to dense. When dense cubed or dried out for breading.
 
Knight said:
We don't eat much bread but when we do I've had a lot of success with making Focaccia with wheat flour. Instead of always making it in a large round shape, smaller for use with soups is a nice change. Also use the same recepie to make pizza dough.


Focaccia is an olive oil-rich Italian bread we can't decide is better described metaphorically as a sponge or a springy mattress. It's crispy and golden on the top and bottom crusts, and inside, it has an airy crumb (meaning there are tons of air holes, big and small, that squish in the best way possible)

Not so successful is pan de agua. Hit & miss but never wasted when to dense. When dense cubed or dried out for breading.
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I've never made focaccia because there's so much oil in it. My pizza dough uses bread flour and no oil - I make it one or two days in advance.
 
Well, I finally tried making artisan bread using a cold oven to bake rather than hot (as in 450-500F) to bake. I watched a couple of videos where they tried that and is suprised people that it worked so well. They achieved good oven spring and a more tender crust and great crumb. Here's a picture of my effort. Not so great result on oven spring. Decent crumb. And so so on crust. You can't really see it that well, but it is more flat basically showing it did not get good enough oven spring. However, I would think it was not because of the way I baked it (425F oven and starting it cold), I am thinking the scoring I did on top let too much of the gases out. The bottom skews to the burnt side and I suspect it's because I kept it in too long (50 minutes, but in a cold oven plus 10 more to darken the crust. Next time I will score bread on top lengthwise (not so deep) and start it in a hot oven (450F) for less time. If this doesn't post well, it's because I am not familiar with using social media to communicate like this and trying to figure it out the best I can.
 

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Lara said:
I was all about Rosemary Bread, then it was Sourdough, Now it's Seeded Rye.
Always fresh from the Bakery in the grocery store.
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I've been on a rosemary bread kick but am thinking about venturing into seeded rye. Bought some rye flour and will probably give it a whirl next week. Am also intending to try Peter Reinhart's Struan bread with a few alterations suggested in one of his books. He's a great tutor both on the web and through his books.
https://thebreadmaiden.com/2016/06/01/peter-reinharts-multi-grain-struan/

@pkuchnicki, I preheat the oven and dutch oven for 30 minutes - DH and I prefer a crunchy rather than tender crust.
I've never made a no-knead or cold oven bread.

Spain and Italy had the best bread I've ever eaten. By far.
 
I have done the preheat thing myself but still find things that can be improved (including discovering any issues I have in execution). Peter Reinhart is a very good source. I have is artisan bread making videos from the Great Courses (now Wondrium). Another great source is Nathan Mhyrvold, he of the Modernist Bread tome although not nearly as cheap to get as some of Peter's books.
 
pkuchnicki said:
I have done the preheat thing myself but still find things that can be improved (including discovering any issues I have in execution). Peter Reinhart is a very good source. I have is artisan bread making videos from the Great Courses (now Wondrium). Another great source is Nathan Mhyrvold, he of the Modernist Bread tome although not nearly as cheap to get as some of Peter's books.
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I stopped investing in cookbooks a long time ago - I get my books from the library and other info from the web.

Like you, I'm always working to improve my baking.
 
I usually have a sandwich at lunch and for years have used a Sara Lee 45 calorie per slice knock off from Aldi. I discovered Aldi now has a knockoff of Dave's Killer Bread called Seedtastic and it is delicious. I refuse to pay $6.00 per loaf at the usual grocer but I'll pay $3.00 at Aldi. People say it is the same Dave's bread but in an Aldi wrapper?
 
I will make a rosemary Focaccia bread later this week sometimes or tomato and red onion flat bread...

..but I do buy bread items from the supermarket too.. altho' I don't eat a great deal of regulalr sliced bread... For example today, I bought Hot X buns.. but instead of the usual sweet type I bought Red onion and Cheddar flavour..., I also got Chapatis to have with my Chinese curry that I'll make this week too... , ..and I got a pack of 6 white dinner rolls... , one of which I;ve just had instead of dinner, with sliced rare roast beef, topped with smoked rainbow trout Pate...
 
I buy rye most often, as I do like it toasted and for sandwiches. I will often buy 2-3 loaves and freeze them. I do not eat a lot of bread any more, so it does go a long way
 
When we lived in Maine, we had Anadama Bread... really delicious for breakfast! (Along with regular flour, it has corn meal and molasses in it.)
 
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