Comments on: Baking Bread http://jcsparks.com/2006/07/15/baking-bread/ The online home of Jeremy, Julie and Nolan. Sun, 25 Sep 2011 17:56:24 -0400 hourly 1 http://wordpress.org/?v=3.1.3 By: TS Gordon http://jcsparks.com/2006/07/15/baking-bread/comment-page-1/#comment-817 TS Gordon Sat, 31 Oct 2009 06:35:40 +0000 http://jcsparks.com/?p=407#comment-817 I like th S- shaped loaf, which has a color similar to my latest find. I have been doing similar Oat/wheat breads for years with the Tassajara Bread Book- 'basic' recipe. In my case, it starts with 4 Cups water, (not 6) which leaves you with 4 Med. loaves (in standard size pans.) to 4C water @99 degrees - add 3 packs yeast. stir in 1/2 C raw sugar and 1/4C molasses- (plus addtl sweetneers.) --wait 5-10min for yeast to bloom. add 4C Whole wheat unbleached, and 1C Brown Rice flour- ( to make more 'cake-like.') --call this the 'sponge' --. allow to rise to top of bowl before continuing... Add 2/3cup of light oil, and 2.0 to 2.5T Salt. -mix thoroughly. next, Add 1.5C of any one of your favorite 'main bread ingredients,' (like, say Millet, or Oats.) The dough is wettest at this point, and the total requirement for addtl flour after that is based on feel- 4 to 5 addtl cups should be enough. --{This is about 4-6Cups less that amount posted in the Tassajara Bread Book!} With 1.5C millet, add 1/2C Millet flour -and .5C Milk, to keep it cake like. Add 4T Sesame seeds --and a little addtl. salt-- definitely required here. Add 2T Poppy seeds and 1/8tsp of lemon peel enhance the smell! Finally, Add 1/4C Maple Syrup, plus a little in the egg/milk-coating. Fewy dough recipes are this versitle, (or time-consuming.) Best of all, the crumbs of Tassajara breads can become a staple for making stuffings, which has influencd all of my meal & menu planning for years. try it.. With 1.5C walnuts, add 1/2C 'toasted' brown rice, cornmeal, or buckwheat (bulgur) flour and 1C of fruits, for fantastic hearth-style Christmas bread. With 1.5C potatoes you could probably add parsley... ..after you try one type, wonderous combinations of subtle differences will occur to you. I like th S- shaped loaf, which has a color similar to my latest find. I have been doing similar Oat/wheat breads for years with the Tassajara Bread Book- ‘basic’ recipe. In my case, it starts with 4 Cups water, (not 6) which leaves you with 4 Med. loaves (in standard size pans.)

to 4C water @99 degrees – add 3 packs yeast.

stir in 1/2 C raw sugar and 1/4C molasses- (plus addtl sweetneers.) –wait 5-10min for yeast to bloom.

add 4C Whole wheat unbleached, and 1C Brown Rice flour- ( to make more ‘cake-like.’) –call this the ‘sponge’ –. allow to rise to top of bowl before continuing…

Add 2/3cup of light oil, and 2.0 to 2.5T Salt. -mix thoroughly.

next, Add 1.5C of any one of your favorite ‘main bread ingredients,’ (like, say Millet, or Oats.) The dough is wettest at this point, and the total requirement for addtl flour after that is based on feel- 4 to 5 addtl cups should be enough. –{This is about 4-6Cups less that amount posted in the Tassajara Bread Book!}

With 1.5C millet, add 1/2C Millet flour -and .5C Milk, to keep it cake like.

Add 4T Sesame seeds –and a little addtl. salt– definitely required here.

Add 2T Poppy seeds and 1/8tsp of lemon peel enhance the smell!

Finally, Add 1/4C Maple Syrup, plus a little in the egg/milk-coating.

Fewy dough recipes are this versitle, (or time-consuming.) Best of all, the crumbs of Tassajara breads can become a staple for making stuffings, which has influencd all of my meal & menu planning for years.

try it.. With 1.5C walnuts, add 1/2C ‘toasted’ brown rice, cornmeal, or buckwheat (bulgur) flour and 1C of fruits, for fantastic hearth-style Christmas bread.

With 1.5C potatoes you could probably add parsley…
..after you try one type, wonderous combinations of subtle differences will occur to you.

]]> By: Karen http://jcsparks.com/2006/07/15/baking-bread/comment-page-1/#comment-348 Karen Wed, 02 Apr 2008 20:19:42 +0000 http://jcsparks.com/?p=407#comment-348 Hi. I saw your breads. You make them look great! Just in case you haven't checked this one out, "Beard On Bread" is the bread book I use most of the time, though I'm always interested in new ones. He's got some old recipes from his travels all over the world and the Apricot is one I've made almost every year for the holidays. Thought you might be interested if you haven't yet seen this one. Keep on baking! Hi. I saw your breads. You make them look great! Just in case you haven’t checked this one out, “Beard On Bread” is the bread book I use most of the time, though I’m always interested in new ones. He’s got some old recipes from his travels all over the world and the Apricot is one I’ve made almost every year for the holidays. Thought you might be interested if you haven’t yet seen this one. Keep on baking!

]]> By: Mary Beth http://jcsparks.com/2006/07/15/baking-bread/comment-page-1/#comment-106 Mary Beth Wed, 27 Sep 2006 01:55:02 +0000 http://jcsparks.com/?p=407#comment-106 Great looking bread, congrats on your baking! I have the same book, and I work mainly from Jeff Hamelman's _Bread: A Baker's Book of Techniques and Recipes_ which has been keeping me busy for more than a year. I like the Reinhart book too - great photos and recipes in there. The photos really clarified some of the techniques needed. Happy baking! Great looking bread, congrats on your baking!

I have the same book, and I work mainly from Jeff Hamelman’s _Bread: A Baker’s Book of Techniques and Recipes_ which has been keeping me busy for more than a year. I like the Reinhart book too – great photos and recipes in there. The photos really clarified some of the techniques needed.

Happy baking!

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