i will be demonstrating how to make perfect artisan bread. things you need.

[chad]

i used to manage a bakery in college. i can make artisan bread perfect. those huge, round, crusty loaves that little out of the way bakeries sell, i'm going to show you how to make the at home. it's super easy. but, you will need to get a few things first. i'll give everyone a week. go buy this stuff if you don't have it:

1 bag white flour. WHITE not some blend or mix. bleached or unbleached, it doesn't matter.

1 box of vital wheat gluten. i use this one, but it doesn't matter what kind:

http://www.bobsredmill.com/vital-wheat-gluten.html

some olive oil

a bottle of carbonated water. doesn't matter what kind. don't get anything with flavor added, etc. just regular, plain carbonated water. pretend you are in france.

some sugar, 1/4 a cup or so.

2 eggs

some yeast. i normally don't use yeast, but i'm too lazy to make this thread a 10 day epic with growing a starter, so go buy some yeast. it has to be from a jar, not in packets. i use red star. don't buy anything that says "fast rising."

sea salt. you don't have to add salt, so you can skip this part if you want, but it inhibits mold growth. that's all it's in there for.

a 5 quart cast iron dutch oven. this absolutely won't work without one, so go buy one if you don't already own one. here is one you can get in a week:

http://www.amazon.com/Lodge-L8DOL3-Pre-Seasoned-Handles-5-Quart/dp/B00063RWYI/ref=sr_1_2?s=kitchen&ie=UTF8&qid=1398808031&sr=1-2

a water spray bottle from the dollar store. one of those little mister sprayer things.

a razor blade.

lastly, your oven needs to be able to go to 450 degrees.

okay, go get this stuff, and in a week, i will show you how to make this:

6326

[Dogman]

I like my sourdough starters, one is at least 15 years old, but for "Plane" wheat or white knock your lights out using store, "boughten" yeast. The rest is just temp (environment) and timing, plus the number of times the dough is allowed to rise and the gas pockets desired . Bake temps are fairly standard.

It is an art!

[MNeagle]

Knife o.k. vs. razor blade?

[chad]

as long as it's super sharp. you have about 5 seconds to do the cut before you lose humidity.

[Dogman]

Knife o.k. vs. razor blade?


as long as it's super sharp. you have about 5 seconds to do the cut before you lose humidity. For scoring the dough I like razor blades, the glutton is tough to cut without deforming the dough and risking a collapse. Also I oil the loaf before I make my scores, for the expansion.

[Dogman]

I like my sourdough starters, one is at least 15 years old, but for "Plane" wheat or white knock your lights out using store, "boughten" yeast. The rest is just temp (environment) and timing, plus the number of times the dough is allowed to rise and the gas pockets desired . Bake temps are fairly standard.

It is an art!

Add on!

Store boughten yeast is a fast way to work and reliably make bread!

Sourdough starters are slow to work with, or not depending on the ambit temperatures and it can be a crap shoot! Depends mostly on ambit temperatures and the attention to the given to the dough.

I love making bread my way!

[StreetsOfGold]

Having talents like this will help keep you from becoming a "hanging" "chad"

[Dogman]

Having talents like this will help keep you from becoming a "hanging" "chad"

Chad, attack,

LoL


But the name did invited it!

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[madfranks]

I live at mile high altitude; any tips for high altitude baking?

[Dogman]

I live at mile high altitude; any tips for high altitude baking?You need to talk to locals. Or some bakers that "may" be active members of the forum. Altitude will or can screw up everything, because of the diff of boiling temps vs/sea level. Have not a clue here, you really need to talk to someone local.

Good luck!

[Celtic Rogue]

I live at mile high altitude; any tips for high altitude baking?

I found this...



Baking Temperature

When baking bread at high altitudes, you need to reduce the oven temperature. The baking time will be the same but decrease the temperature by 25 degrees. To prevent over-baking of the bread, you can use an instant read thermometer and take the bread out of the oven when it reaches 200 degrees.



Yeast

The decrease in air pressure found at high altitudes causes larger air pockets when yeast is active in bread. Therefore, you do not need to use as much yeast at high altitudes as you would at sea level. Decreasing the amount of yeast by a third to half is recommended. Do not alter the rising time of the bread, just decrease the amount of yeast. You can also add salt to the yeast, as salt acts as a yeast retardant.





Flour

The quality of flour is important when baking bread at high altitudes. Look for flour that is unbromated and unbleached. Flour that has a minimum of 12 g of protein per cup is the best. Look at the nutritional panel on the package of flour to ensure that you have plenty of gluten. You can mix high gluten flours such as durum flour with your normal plain white flour. Durum flour has a very high gluten content.



Moisture

Bread tends to be dryer at high altitudes when compared to sea level. This is due to the dryness of the air and cooler temperatures. To compensate for this loss of moisture, use extra large eggs. You can also increase the amount of liquids used in the recipe. However, when increasing the liquids, add additional liquid one teaspoon at a time. Stop increasing the liquid when the dough is smooth.






Related Searches
References

Global Gourmet: Lora's Tips for High Altitude Yeast Baking (http://www.globalgourmet.com/food/special/brody/baking.html#axzz1GM4kZiPp)
Bread Making Machines Now: High Altitude Baking (http://www.breadmakingmachinesnow.com/high-altitude-baking.html)

[chad]

i have no idea about altitude.

[chad]

bumping this

[madfranks]

i have no idea about altitude.

Well if my perfect artisan bread doesn't turn out perfect, I blame you!

[monty]

Well if my perfect artisan bread doesn't turn out perfect, I blame you!

I live at 6000 feet. I use 1 1/2 teaspoons of yeast for 2 loaves. 1 tablespoon of sugar 1 teaspoon of salt and 2 tablespoons of olive oil or melted butter .I measure the liquids, and add unbromated unbleaced flour just until the dough is smooth, I preheat the oven to 425, put the bread in and reduce the heat to 375 and bake about 35 minutes. I have excellent results.

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[chad]

Well if my perfect artisan bread doesn't turn out perfect, I blame you!

oh, it will be perfect, trust me.

[Dogman]

Yep

Humidity, atmospheric pressure, yeast activity, ambit tempeture = in some ways a crap shoot on what the end result will become.

Lmao!

Edit

Experience trumps all, understanding what the dough is doing.

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[Cebu_4_2]

Does everyone have their ingredients ready

[chad]

oh, i forgot, a bottle of white wine. you won't need it for the bread, but it will make everything more fun.

[Dogman]

oh, i forgot, a bottle of white wine. you won't need it for the bread, but it will make everything more fun.

Wine!

Hoity toity

Drink beer! Pore some into the batter!

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[zap]

I don't have all the ingredients can we start baking on Friday? ;)

[Santa]

White bread and white wine...my blood pressure is shooting up just reading this thread.

[Dogman]

White bread and white wine...my blood pressure is shooting up just reading this thread. White bread I will never buy again, I will buy the white flour for sourdough, and add wheat flower to make wheat/brown bread. Tho I am working on making 100% natural unbleached wheat sough dough bread, which is not as easy as white. But is light years + Better than anything you can buy off the shelf.

But regular bleached white bread, is cardboard to me as far as taste.


Wine, olives, a good cheese with a premium olive oil and add some maybe lox plus pepper is a meal in itself

[woodman]

Thihttp://www.nytimes.com/video/dining/1194817104184/no-knead-bread.html This one has been working really well for me. It is amazing.

[Dogman]

Thihttp://www.nytimes.com/video/dining/1194817104184/no-knead-bread.html This one has been working really well for me. It is amazing. Have heard good things about no-knead, sounds like good results, tho I do like the and sorta stuck enjoying the hassle of the traditional ways. What is not to like, mix and dump into a bowl , wait a tad and bake. I like punching dough down at least 3 times plus one rise, before I bake it. ( I strive for max sourdough flavor can take hours)

No-knead is about the most easy ways to make a loaf.

Bunch of followers here..

http://www.thefreshloaf.com/keyword/no-knead-bread

Been a member for abt 6 or more years.

[Santa]

4 or 5 years ago I was all over that no-knead bread like a cow to a fresh trough of hay.

[Dogman]

4 or 5 years ago I was all over that no-knead bread like a cow to a fresh trough of hay.

It is easy, but for better taste, you have to molest the dough!


Several times!

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[Santa]

It is easy, but for better taste, you have to molest the dough!


Several times!

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Not sure I'd want to touch that....let alone taste it. :o

[Dogman]

Not sure I'd want to touch that....let alone taste it. :o

LoL

Kneeding the dough!

And punching it down! For the second rise or last (third)

Making very good bread is mondo hands on!

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[Hatha Sunahara]

I just got my 5qt Cast Iron Dutch Oven today. I think I have most of the other ingredients. So, when are we going to get some pointers on technique?


Hatha

[chad]

this will be kind of a no-knead thing. we'll only be kneading it once. i have to delay starting until tuesday. i got invited to a bachelor party that involves fishing opener in minnesota on lake of the woods. i'll check back in then, and we'll get started!

also: optional, get some tang (the orange space drink) or some orange zest.

[MNeagle]

>[]* How was the ice fishing chad? >[]* Freeze your taters off?

[zap]

Jezz been waiting for 2 weeks to bake some bread!

[madfranks]

Jezz been waiting for 2 weeks to bake some bread!

Yeah chad, why don't you get to demonstrating already? :)

[chad]

okay, maybe tomorrow. my tractor blew u and it needs to get fixed asap. will do my best.

[reststop]

I hope your are able to find the time for your demonstration. I have collected the necessary items and am looking forward to some great bread. Thanks in advance for your willingness to share your time and talent.

rest

[Danubian]

A doughmaking, make-up, and baking demo should be interesting.

[reststop]

Well I guess you havent found time for bread making yet. Maybe when you are not so busy you could post a quick how-to. thanks again for your time

rest

[MNeagle]

Hey chad, making some soup today & have time for bread too! How bout a recipe at least?

Thx.

[madfranks]

If he posts the recipe now, he's only... 8 months late??

[gunDriller]

I would like to see a version of bread frosted with frog's legs.

Perhaps with a side of Mexican jumping beans. :)

[chad]

I would like to see a version of bread frosted with frog's legs.

Perhaps with a side of Mexican jumping beans. :)

okay, so this is going to require lots if pictures and video. i started documenting yesterday. should have but all ready next week. bah!

[Dogman]

Reminds me of my late and great uncle,

His favorite saying was 'Do not do today what could be put off until tomorrow' !

But in Chad's favor is the saying ' All great things, take time' !

;)