Bread Basics

This thread is for the bread bakers among us. Got a tip for a perfect loaf of bread? Got a no-fail recipe? Got a question that someone else may be able to answer? This is your thread.

First question:

I have a breadmaker, which will not be sufficient if we ever lose electricity. The recipe I uses wheat flour, with an addition of 1/3 c. of Vital Wheat Gluten. Do you find it necessary to use wheat gluten when you're not using a breadmaker? How difficult is it to bake bread on a grill? Charcoal or propane?

Outside the falling flat issue, small dinner rolls are great. When using the smoker, or grill, you must remember, when open a grill loose heat real fast. The spouse opens the smoker to check meat temp. Without removing the meat. She's standing there temp falling, like my investment portfolio. Oblivious to the fact.
Remember heat / temp recoup times and adjust accordingly. At full burn,375, it takes 15 min to get browned bottom bread. I use a cast iron griddle, placing the bread/ loaf pan on top of it to maximize cook time. Minimize burnt bread.

This is the only recipe I have attempted making bread besides the frozen dinner roll dough. It actually turned out pretty good. I think this is as "basic" as you can get. I want to use this to learn a little more... I also want to attempt this with my long term stored grains and a different heat source, and reserving part of the dough to get a sourdough culture started. Any suggestions?


No Knead Bread


3 C Flour
1 1/2 C Water
1/4 tsp Yeast
1 1/2 tsp Salt


Mix into a bowl and sit overnight

Take dough out of bowl and turn it into a puffy round.
(Roll it in under itself.)

Let rise (under a floured towel and on a piece of
parchment paper) for 2 hours.

Preheat Dutch Oven for 30 minutes at 450 degrees.

Flour top of dough. Score dough.

Set dough parchment side down, into preheated dutch oven.

Put lid on top.

Bake at 450 for 1/2 hour.
And another 15-25 minutes with lid off.
(180 degree internal temp)

There was a discussion going some time back started by rbeau30. However having a fresh outlook never hurts. I also believe more folks have taken upon them self to try and become self sufficient, be it one area or across the board.
https://www.ar-15.co/threads/79163-W...=bread+recipes

Quote:

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Originally Posted by Great-Kazoo

There was a discussion going some time back started by rbeau30. However having a fresh outlook never hurts. I also believe more folks have taken upon them self to try and become self sufficient, be it one area or across the board.
https://www.ar-15.co/threads/79163-W...=bread+recipes

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What? I did? I think that was an evil twin (03uaebr) or I may have killed my own thread. Never did get my solar oven, got a Bosch miter saw instead. Sad days.

Quote:

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Originally Posted by rbeau30

What? I did? I think that was an evil twin (03uaebr) or I may have killed my own thread. Never did get my solar oven, got a Bosch miter saw instead. Sad days.

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Take some heavy plastic and use your grill.

Quote:

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Originally Posted by Great-Kazoo

Take some heavy plastic and use your grill.

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Interesting. May have to do that

Quote:

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Originally Posted by rbeau30

Interesting. May have to do that

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Hit a second hand store , buy a few small mirrors set them up to direct sunlight on to the reflective surface of the drill.

http://www.bread-machine-recipes.com I've made a bunch from there and have been happy. I also have one for hamburger buns. I make those now when having burgers. So much better.

Quote:

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Originally Posted by Madeinhb

http://www.bread-machine-recipes.com I've made a bunch from there and have been happy. I also have one for hamburger buns. I make those now when having burgers. So much better.

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While good recipes, translating the finished product to an outdoor grill or smoker, requires some adjustment.

Quote:

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Originally Posted by Great-Kazoo

While good recipes, translating the finished product to an outdoor grill or smoker, requires some adjustment.

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That is true. But hey, worth experimenting.

I have done the oven version with some success.

17 1/2 ounces bread flour, plus extra for shaping
1/4 teaspoon active-dry yeast
2 1/2 teaspoons kosher salt
12 ounces filtered water
2 tablespoons cornmeal

Directions
Whisk together the flour, yeast and salt in a large mixing bowl. Add the water and stir until combined. Cover the bowl with plastic wrap and allow to sit at room temperature for 19 hours.

After 19 hours, turn the dough out onto a lightly floured work surface. Punch down the dough and turn it over onto itself a couple of times. Cover with a tea towel and allow to rest 15 minutes. After 15 minutes, shape the dough into a ball. Coat hands with flour, if needed, to prevent sticking. Sprinkle the tea towel with half of the cornmeal and lay the dough on top of it, with the seam side down. Sprinkle the top of the dough with the other half of the cornmeal and cover with the towel. Allow to rise for another 2 to 3 hours, or until the dough has doubled in size.

Oven baking: While the dough is rising the second time, preheat the oven to 450 degrees F. Place a 4 to 5-quart Dutch oven in the oven while it preheats. Once the dough is ready, carefully transfer it to the pre-heated Dutch oven. Cover and bake for 30 minutes. Remove the lid and bake until the bread reaches an internal temperature of 210 to 212 degrees F, another 15 minutes. Transfer the bread to a cooling rack and allow to cool at least 15 minutes before serving.

Outdoor coals: Heat charcoal in a chimney starter until ash covers all of the coals. Place 20 to 24 coals on a Dutch oven table. Place a cooling rack (or other wire rack that is at least 2-inches high) directly over the coals. Set a 5-quart Dutch oven on top of this rack and allow to preheat during the last 30 minutes of the second rise. Carefully transfer the dough to the Dutch oven and cover with the lid. Place 20 coals on top. Bake until the bread reaches an internal temperature of 210 to 212 degrees F, about 45 minutes. Transfer the bread to a cooling rack and allow to cool at least 15 minutes before serving.