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Breadmaking 101

it’s been a long while since i’ve been into making bread. more recently, my SO has taken it up. firstly Portuguese sweet bread, which is an all day affair, and is amazing. second, the other thing he does is cornbread - obscenely delicious, baked in a cast iron skillet. both to die for.
 
I was thinking of making the no knead NY Times recipe bread today but if I start now it has to rest til maybe 1 am and then shape and leave for another 2 hours and then bake for another hour. When do you all start your process so that you can bake at a convenient time? I’d leave to proof overnight but our house gets a little cold and it says to leave in a 70 degree environment.

TiA
 
Cold isn’t bad actually. I started one yesterday. Eating it with dinner tonight.

I’ll let you know how it turns out. I used Mandels recipe
 
So basically if I was smart (which I’m not saying I am) I should start tonight before bed, leave out and bake tomorrow.
 
Yakoo752 said:
I have a brand new proofing basket

I’ll let you know
Click to expand...
Thx!

Cyclesuzy said:
I was thinking of making the no knead NY Times recipe bread today but if I start now it has to rest til maybe 1 am and then shape and leave for another 2 hours and then bake for another hour. When do you all start your process so that you can bake at a convenient time? I’d leave to proof overnight but our house gets a little cold and it says to leave in a 70 degree environment.

TiA
Click to expand...

I figure out when I want the bread to be ready and just walk back the timeline. As for cold I proof the Kitchn recipe in the fridge.:dunno
 
Cyclesuzy said:
I was thinking of making the no knead NY Times recipe bread today but if I start now it has to rest til maybe 1 am and then shape and leave for another 2 hours and then bake for another hour. When do you all start your process so that you can bake at a convenient time? I’d leave to proof overnight but our house gets a little cold and it says to leave in a 70 degree environment.

TiA
Click to expand...

I’m going to mix it this evening and pop it into the oven overnight. Form and bake off tomorrow morning. Fresh bread for dinner...if it lasts that long.
 
Started last night at 6pm
Room temp 60*. On a seed starting mat that lightly warms the bottom.

Kneaded at 415pm and placed in proofing basket
Just pulled from basket, zero sticking and placed in le crue in oven

I floured the basket before putting in the dough, absolutely zero sticking
 
Pics
 

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First bunch of dough (probably called something else at this point) is mixed and in the oven resting and letting the yeasties go to work.
 
Mine is mixed and on the counter until about 2 pm today, then shape a bit and rest for another 2 hours, then baking. I started last night around 8 pm and it’s grown nicely since then.
 
I think we lost Coco.

Bread hangover, the struggle is real.

I'm doing both baguette and sourdough boule for the big dinner tonight. French onion soup and cassoulet with garlic sausage, lamb, and duck confit. All from scratch.

Then the starter is going in the fridge and I'm doing a strict bunnyfood/no etoh for a couple weeks to get back on the wagon.
 
poach said:
I think we lost Coco.

Bread hangover, the struggle is real.

I'm doing both baguette and sourdough boule for the big dinner tonight. French onion soup and cassoulet with garlic sausage, lamb, and duck confit. All from scratch.

Then the starter is going in the fridge and I'm doing a strict bunnyfood/no etoh for a couple weeks to get back on the wagon.
Click to expand...

Why me lost?

The dough is still coming along nicely. Running out for some things for rib dinner tonight. Will fold dough when I get back after prepping ribs. Pics of the bubbly goodness to follow.
 
I misunderstood your post from last night. I know, never happens on teh barfs...sry.

My baguette dough is fermenting now. Yard work time.
 
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