Ian McPhee

The Manly Art of Baking.

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The Manly Art of Baking.

A place for all the bakers out there. Come to discuss breads and the art of baking, e.g. things that have worked out or things that you just can't get to work. Open to the beginner and the artisan and everyone in between!

Members: 247
Latest Activity: on Sunday

Discussion Forum

Yeast - what type and storage

Started by Jeff Sandstrom. Last reply by Salt Dragon Jul 17, 2015. 5 Replies

Flaky Pie Crusts-Not!

Started by StaggerLee. Last reply by Mike Reeser Jun 4, 2015. 6 Replies

The Simple Things

Started by Mike. Last reply by J. D. Sep 25, 2014. 1 Reply

Comment Wall

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Comment by J. D. on Sunday

I live in Las Vegas, and the high heat here is precicely why I'd love to have an outdoor oven.  I never let the heat keep me from cooking outside.  I don't mind the heat and sweat if it keeps my power bill down.  I have heard there are solar-powered ovens that can get up to 350 degrees, but I have not actually looked into it very closely yet.  I should, since I could bake my sandwich bread in it and keep all the heat outside.

Comment by Northumbrian on Sunday
If Arizona weren't too hot to cook outside I would save up the money to buy myself a pizza oven
Comment by Bandaid Commando on Saturday

I'm looking for an outdoor oven that will be good for baking bread.  All I have been able to find are pizza ovens.  Are there any suggestions.  I am open to building plans but I hope to be moving soon so I don't want a permanent brick oven.  Any and all help will be appreciated.

Comment by Northumbrian on April 11, 2016 at 11:04pm
I haven't made homemade bread in a while. I've mostly been baking pies,cakes, and cookies lately, and plan on baking a triple berry pie entirely from scratch very soon
Comment by J. D. on June 8, 2015 at 11:41am

Rick:  A lot of things could be having an impact on how well your bread rises.  One of the key things to consider is what type of yeast you're using and how it is stored and handled.  How long you knead your dough also matters a great deal, as does the temperature of the water, what type of flour you use, and how much water is in the dough.  If you switch between bread flour and all-purpose flour for yeast bread, the amount of water has to change as well.  Bread flour not only has more of the proteins that make gluten, but also contains more ash, which make it necessary to use more water to get the dough to the same consistency.

Comment by J. D. on June 8, 2015 at 10:46am

If you're new to baking, I strongly suggest you start small and learn to bake some basic sandwich bread before trying to tackle something as daunting as sourdough.  There is an art to baking bread, and it helps a lot to learn how the dough should feel and behave during mixing, proofing, and so on.  A good sourdough starter is something you need to be truly committed to and that needs a lot of attention and care to keep going, and you would need to bake with it on a consistant schedule.  If you do insist on tackling sourdough right out of the gate, I suggest you make your starter from whole rye flour.  I'm told that starters made from whole-grain rye flour are the most likely to develop properly and tend to have the most sour flavor down the line.  Unfortunately, few people have ever had a true, strong, sourdough bread with a real tang to it, and the stuff sold in the bakeries of most grocery stores is not true sourdough bread at all.  If you'd like recipes for either sandwich bread or a good rye starter, let me know and I'll pass mine along.  I make and sell bread all the time to friends and family, as well as for myself.  I haven't bought a loaf of bread from a grocery store in nearly 10 years.

Comment by David Botts on June 8, 2015 at 9:03am

Hi guys, I am new to this group and new to trying to bake. I was wondering if there were any suggestions about baking sourdough bread? I love the bread and want to try to make some.

Comment by Michael J. K. on October 20, 2014 at 8:26am

chip can I have some of that apple charlotte lol looks good

Comment by John on October 5, 2014 at 11:07pm

Looks fantastic; congrats on making it from scratch.

Comment by Chip on October 5, 2014 at 4:17pm

They look good, Jeremy!

 

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Latest Activity

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