Bread, cake, muffins and such.

OldG

Elite Hobbyist
Pizza Dough


3 1/2 cups bread flour (Crispy crust) All Purpose can be used but it is a chewier texture,
You may need a bit more flour you have to see how wet it is (humidity and altitude make that adjustable)

1 tsp sugar

1 envelope instant dry yeast

2 tsp kosher salt

1 ½ cups water at 110ºF

2 Tbsp olive oil, plus 2 tsp

disolve the sugar in the water and put in the yeast. I use it in a jar and 2 1/4 tsp = 1 pack.
leave it to proof until its foamy...10 minutes?

add the salt to the flour and add the foamy yeast sugar water and you can use your food processor with a dough hook for 90 seconds OR start kneading like a Mario.

I prefer doing it by hand because...well its a bread and you need to feel it and you get a feel for when its ready.

knead it until its shiny...homogenous..take your time go slow...build those forearsm like popeye the sailor man.

then make it a ball and put a bit of olive oil in a bowl like a tablespoon and roll the ball around and cover it with plastic wrap leave in a warm spot for hours. 4 is ok...6 is getting good...8 hours...there is a difference and at 8 its about perfection if you have the time.

This recipe makes a sheet pan with a thick crust or two 10 inch pies...i stretch them out thin and flat and make them on a stone on the BBQ or in the oven.

Pizza ..roll them out or stretch them out until they are the thickness you like. Add sauce cheese and whatever you like...ANYTHING works on a pizza.

Very thinly sliced new yukon gold potatoes with good salt (himalayin sea salt is fantastic on it) olive oil and a few sprigs of rosemary...what a pizza.

I use various made in Italy jarred sauces to speed it up.

Preheat at 400 (preheat that stone a good 30 minutes if you use one...sheet pan just put it in)
Use parchment paper on your cookie sheet if your making it in a pan...you can also do 2 square pizzas on a sheet or make a ridge in the centre of the crust so you can have different topings without leaching flavors (olives or onions domiate a pizza and kids mostly hate it).

Put the pizza on the parchment load it up bake at 400 for about 25 minutes but just watch for the cheese to be bubbly and for it to look ready.

I never order pizza because i am a fierce critic of something i can do better.

Anyone can do it better. Cheese freezes and so do topings so you can have it all on standby and BOOM pizza.
 

Willie

In Bloom
Pizza Dough


3 1/2 cups bread flour (Crispy crust) All Purpose can be used but it is a chewier texture,
You may need a bit more flour you have to see how wet it is (humidity and altitude make that adjustable)

1 tsp sugar

1 envelope instant dry yeast

2 tsp kosher salt

1 ½ cups water at 110ºF

2 Tbsp olive oil, plus 2 tsp

disolve the sugar in the water and put in the yeast. I use it in a jar and 2 1/4 tsp = 1 pack.
leave it to proof until its foamy...10 minutes?

add the salt to the flour and add the foamy yeast sugar water and you can use your food processor with a dough hook for 90 seconds OR start kneading like a Mario.

I prefer doing it by hand because...well its a bread and you need to feel it and you get a feel for when its ready.

knead it until its shiny...homogenous..take your time go slow...build those forearsm like popeye the sailor man.

then make it a ball and put a bit of olive oil in a bowl like a tablespoon and roll the ball around and cover it with plastic wrap leave in a warm spot for hours. 4 is ok...6 is getting good...8 hours...there is a difference and at 8 its about perfection if you have the time.

This recipe makes a sheet pan with a thick crust or two 10 inch pies...i stretch them out thin and flat and make them on a stone on the BBQ or in the oven.

Pizza ..roll them out or stretch them out until they are the thickness you like. Add sauce cheese and whatever you like...ANYTHING works on a pizza.

Very thinly sliced new yukon gold potatoes with good salt (himalayin sea salt is fantastic on it) olive oil and a few sprigs of rosemary...what a pizza.

I use various made in Italy jarred sauces to speed it up.

Preheat at 400 (preheat that stone a good 30 minutes if you use one...sheet pan just put it in)
Use parchment paper on your cookie sheet if your making it in a pan...you can also do 2 square pizzas on a sheet or make a ridge in the centre of the crust so you can have different topings without leaching flavors (olives or onions domiate a pizza and kids mostly hate it).

Put the pizza on the parchment load it up bake at 400 for about 25 minutes but just watch for the cheese to be bubbly and for it to look ready.

I never order pizza because i am a fierce critic of something i can do better.

Anyone can do it better. Cheese freezes and so do topings so you can have it all on standby and BOOM pizza.
That will make some good dough, the sugar and Olive oil makes the difference. (y)
 

Willie

In Bloom
My Grand Aunts zuchinni bread as follows
1 1/2 cups flour
1/2 t Baking Powder
1/4 t baking soda
1/2 t salt
2 eggs
1 cup squash grated and peeled
1/2 cup nut meats
1/2 t nutmeg (scant)
1 1/2 t cinnamon
1 cup sugar
1/2 cup oil <---------here's all you need to change to medicate this)
1 1/2 t vanilla extract

Mix it all together in one bowl, grease loaf pan. Spoon into pan and cover with flaked coconut. Place in an oven pre-heated to 325 and bake for 1 1/2 hrs @ 325*F

Sub in any squash or nuts you want. You can also spread this into two loaf pan. Cook, slice, then back in oven to firm up the sides...........like biscotti.
♥Less cook time tho
zookbread1.jpgzookbread2.jpgzookbread3.jpg
 

Willie

In Bloom
Made this puppy this spring. A 6 cup rye loaf. 6 cups is max capacity for me. Rye, is a bitch to lift, rye bricks were common in the beginning. 6cup.jpg
I am holding more than my share of bread flour and will be updating here as they come up. Bread is a bit like golf, you can never really master it and it takes a while to get good at it.

It is alive!!!!!!!!!!!!!!!! Rise #15cuprise1.jpg
Rise #2 now it's thriving
5cuprise2.jpg
then ends like this
5cupe.jpg
That's my fave, a 5 cupper white bread tastes like it came from the Bronx.

Anybody can do this, I'll post up recipes/ methodology here on the next loaf. Prepare to get fat! :D
 

SSGrower

👨‍🔬
Gluten free vegan pancakes
I am on a diet so forgive the lack of animal products but these are good.

I modded this recipie.
20200908_072837.jpg
Add 1Tbsp coconut oil to wet ingredients, keep wet ingredients at or abve room temp to avoid congealing, add one batch flax eggs to wet ingredients sub for dry flax, increase vanilla to one Tbsp, reduce nut juice to 3/4C, increase baking powder to rounded tsp (I am at 8000ft elev.).
Regardles of ingredients I wont post if it tastes like shit and I wont call in mac and cheeze its vegitarian casserole.
 

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Willie

In Bloom
I baked one yesterday, took some pics along the way............................and hey, since there is a bread thread...........bombs away ;)

This is my "50/50" loaf. It's white bread, does a lot of things well. French toast is unreal! Anywho....It's easy but you need to work it across 2 days for max effect.

2 cups bread flour, 1/4 teaspoon instant yeast, 1 cup water into the bowl and mix. I mix with a fork this round.
50-50loafa.jpg50-50loafb.jpg
It was a bit dry and I added another 1/4 cup water. Keep in mind that the water amounts are flexible and will be slighrty different for everyone. Just sneak up on it with the water a little at a time. I want to have a ball that's been forked pretty well and most flour is off the bowl sides
50-50loafc.jpg50-50loafd.jpg50-50loafe.jpg
Ok, that puppy needs to rest for 12 hrs. Cover bowl with a damp cloth and put aside. The first rise is small............it's only a baby still ;) I'm now adding 2 more cups of flour, then 2 teaspoons of salt, (regular table salt) and 1/2 teaspoon of instant yeast. 1 cup water to start. Mix well
50-50loaff.jpg50-50loafg.jpg
After I mix that up, I started kneading it right in the bowl.............double out it's length, fold on itself, rinse repeat. Work that good.........add flour....I added about 3/4 cup thru the kneading process. If your flower is weak, spend some time kneading. Until it seems to be a firm ball where you press your finger in and that indentation springs right back. Like the Pillsbury doughboy commercial
50-50loafh.jpg50-50loafi.jpg

Now cover with damp cloth and put away for 10 hours....max 12. The second rise........whoah......IT IS ALIVE!
50-50loafj.jpg


cont........below
 

Willie

In Bloom
I have a solitary banneton, which is just a ribbed basket thing to put your bread in for the final proof. They are way cool and I'm looking to add a loaf size to the collection soon. Kicks it up a notch presentation wise
50-50loafk.jpg
The finished ball in the banneton. You are going to cover for 2 hours with that same damp cloth. Then plop out on your preheated stone. At this point I have the oven warmed up to 425*, the stone is warmed as well. 50-50loafl.jpg

I have a cookie sheet in the bottom rack in the oven and I fill that with water..........the idea is to build steam. I plop out the loaf from the banneton to the stone. Stone gets some oatmeal on the surface first. :)
50-50loafm.jpg
Bake for 1 hour and look at it. I usually add another 15 to 20 minutes. I want to see some brown on that crust....

5050loafo.jpg5050loafp.jpg
Finally, let it cool completely, then slice away!
5050loafq.jpg

:)
 
Last edited:

JL2G

🅱️🆒️🚹
Staff member
Q-36 Space Modulator
Gluten free vegan pancakes
I am on a diet so forgive the lack of animal products but these are good.

I modded this recipie.
View attachment 25341
Add 1Tbsp coconut oil to wet ingredients, keep wet ingredients at or abve room temp to avoid congealing, add one batch flax eggs to wet ingredients sub for dry flax, increase vanilla to one Tbsp, reduce nut juice to 3/4C, increase baking powder to rounded tsp (I am at 8000ft elev.).
Regardles of ingredients I wont post if it tastes like shit and I wont call in mac and cheeze its vegitarian casserole.
Ahahahaha, reduce nut juice, ahahahahaha
 

OldG

Elite Hobbyist
I am going to get a sack of bread flour. They have the GIANT homesteader sacks all over the place here now and it was always on my bucket list.

its time to learn how to make exceptional bread.. It is one of those basic things that is almost primal. Like cooking over fire.

Now if i can figure out to make bread over fire...break out the loincloths and togas...
 

Mim Towls

In Bloom
I am going to get a sack of bread flour. They have the GIANT homesteader sacks all over the place here now and it was always on my bucket list.

its time to learn how to make exceptional bread.. It is one of those basic things that is almost primal. Like cooking over fire.

Now if i can figure out to make bread over fire...break out the loincloths and togas...
I agree and I'm really happy that you guys are sharing this stuff. I made a list of things that I need to learn, when I turned 30 and started eating lots of mushrooms. Making bread is definitely on that list. I have a lot of catching up to do because of all my years of fucking off and drug use....I appreciate this! Thanks for sharing guys 🤓
 

Willie

In Bloom
I am going to get a sack of bread flour. They have the GIANT homesteader sacks all over the place here now and it was always on my bucket list.

its time to learn how to make exceptional bread.. It is one of those basic things that is almost primal. Like cooking over fire.

Now if i can figure out to make bread over fire...break out the loincloths and togas...
Look up beehive pizza ovens for the house........Forno Bravo, mugnaini
We put one in a house in 2014. Very cool..............expensive when said and done..........but doable!
 

Willie

In Bloom
Been prepping a 3 cup bacquette.........same recipe as above scaled to 3 cups instead of 4. There is one difference.........the second rise was let to go 24 hrs. Ahllllllllbeback.

3cupbacq.jpg3cupbacq2.jpg

You can see some good bubbles uner the surface in the first pic. With as minimal proccessing as possible making the shape to try and keep some. The goal is an artisan loaf with big gas holes left over.........we'll see, lol.
 
Last edited:

OldG

Elite Hobbyist
Temps are cooler now...15 daytime and 2 at night (60 and 34 in F)...so lets fire up that oven

I got 2 bags of BREAD flour today (11 pound bags). so today i am making the dough and i am baking bread on glorious Football Sunday.

Place my bets...bake some bread and grill with charcoal for the first time in 15 years. I got one of those charcoal lighters (like a stove pipe you put newspaper in and put charcoal on top) and converted an old stainless steel BBQ with a big cookie sheet and charcoal.

When i was a kid my parents never heard of that charcoal lighter....and a gas BBQ was a new invention when i was a teenager. I remember the first burger i tasted i said...it tastes like you fried it (all we had was charcoal and coal before and that makes meat taste SO GOOD !!!)

I love Autumn.

Time to get my bake on....non cannabis bake on.

I also got platinum yeast...its got to be better...it says PLATINUM!
 
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