Looks great! Nothing better than homemade bread.

Got a Recipe? I'm planning on making some vegan Bahn Mi later this week. I was toying with the idea of making the bread from scratch

The Farm Patch across from Chicken Oil is stocked with flour. They have been since this whole thing started. I go there once a week to get my flour.

Tanya,

When say "Put it in a greased bowl and let it rise for two hours. I put it on the stove at 200." Are you putting in the oven at 200 degrees? I've never proofed bread at a temp that high, so I'm intrigued!

When do you shape, just before putting it in the oven, or is that before you let proof the second time?

Looking forward to trying this!

That makes sense Fido. My oven and cooktop are not one piece, so I might try it in the oven with the light on.

Did you shape then second proof, or proof then shape and bake?

Proof 2 hrs, punch down and divide into 4, rest 10 mins, shape, proof another hour, then bake

I should have divided by 5-6 for sandwiches

I need help.

Scored some yeast from a neighbor and I have failed three (3) times in attempting bread.

The first failure was caused by me. I have instant yeast and I tried a recipe with active yeast instructions (yeast was in a small tupperware, no label). No rise.

Next try. Half recipe so I don't waste too many ingredients.

3 cups flour
1-1/8 tsp Instant Yeast
1Tbsp sugar
1Tbsp Salt
4.5 tsp oil
1 cup warm water

Combined dry ingredients and split in half. Liquid in stand mixer bowl. Added first half of flour and mixed on speed 2. Once combined, slowly added remaining dry ingredients. Once it came together, kneaded 6 mins. Placed in greased bowl. Never rose.

Tried again, made sure water was 105 degrees. This time, dry in the bowl, added wet, proceed the same. Placed covered bowl on porch where its warm. Never Rose.

So, today I am trying a new recipe, random found online.

2.5 cups flour
1TBSP yeast
1 tsp sugar
1/2tsp salt
1/8 cup oil

Combined dry then held out a cup, added wet. Mixed. Added remaining dry and mixed until it came together. Removed for kneading. Felt better, more sticky, had to flour the board a few times.

It's in a greased bowl with a towel covering it.

I need help...

Can make bread with baking soda and lemon juice if having a hard time getting yeast.

amanda04 said:

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Tanya,

When say "Put it in a greased bowl and let it rise for two hours. I put it on the stove at 200." Are you putting in the oven at 200 degrees? I've never proofed bread at a temp that high, so I'm intrigued!

When do you shape, just before putting it in the oven, or is that before you let proof the second time?

Looking forward to trying this!

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I meant I turned the oven on and set the bowl on the stovetop.

I shape it after the first proofing on a baking sheet

FIDO*98* said:

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I'm really pleased with how these turned out. I was wanting more rustic than Sub rolls, but, not looking for baguettes. This recipe fit the bill perfectly.

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THEY LOOK AWESOME!

Yeast can be killed with too hot of water or air...I prefer ambient temps around 78-80 when rising and proofing

I temp everything the whole way through, water never higher than 95 and usually lower. I like my dough at 78-80 for proofing

Keeper of The Spirits said:

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I temp everything the whole way through, water never higher than 95 and usually lower. I like my dough at 78-80 for proofing

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Do you try to keep at 78-80 until proofing or through proofing? Or does it make a difference?

I've always shot to hit 78 at rise (and hopefully at proof) but stopped measuring thereafter.

I'd tried in the past to make bread but always turned out rough. Got the Flour, Water, Salt, Yeast book and did it in the Dutch oven as suggested and it turned out amazing. Now might need to branch out and try some of these other options.

Impressive work by several of you gals and guys to be able to do that at home and have it turn out looking so good in my opinion.

When this all began, my wife made some sourdough starter and we have been using that for most everything. From baguettes to rustic loaf, to Dutch oven bread to sourdough biscuits this morning. It's been really good for my 2 sons to learn real math and we get fresh bread about every other day of some kind!

Keeper of The Spirits said:

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Today's batch 70/20/10 white/wheat/rye my best yet

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Awesome

Just eyeballing that first recipe, that is a ton of salt. I suspect you killed the yeast, hence no rise.

Did you try proofing your yeast to make sure it is alive?

I proofed it after the the third attempt. No bubbles or anything. It was instant yeast. Another poster sent me some and it worked great, different recipe though.

dahouse said:

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I proofed it after the the third attempt. No bubbles or anything. It was instant yeast. Another poster sent me some and it worked great, different recipe though.

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Then it was dead. There was your problem.