Ross's Maryland Bakery

ssorllih · Post by **ssorllih** » Tue Jul 30, 2013 14:41

I hope that folks know that we will be happy to find out how their bread making efforts are turning out. There are just so many good ways to make bread and almost no way to make really bad bread.
A wonderful recipe for rustic whole wheat bread starts with a half pound of whole wheat flour and a cup of water and as much yeast a will lay on the handle of a teaspoon.(just a pinch ) Mix it all together and cover the bowl with a plate for 24 hours. It will rise up and get all foamy and collapse. The add another cup of water and a half tablespoon of yeast just to be sure that it will rise. There will be a good crop of yeast in the whole wheat/water mix. Add about 12 ounces more flour, a half tablespoon of salt two tablespoons of honey and of melted lard or bacon fat. Mix it thoroughly and let it sit for half an hour and then knead it for a few minutes adding some but very little extra flour. It will be quite wet but manageable. Grease the bowl and turn the ball of dough over in the bowl.
I always forget to say that I do all of my kneading in the mixing bowl.
Now cover the dough with plastic and let it rise for a few hours. This bread benefits from long periods of rest. Now turn the bread out on a well floured table and divide it into two or three parts. Pick each piece of dough up and stretch the dough on the sides and tuck it under the center of the ball. The ball will firm up after a minute or so. Sprinkle some cornmeal on a baking sheet and set the ball of dough down and work the rest. space them widely on the baking sheet and let them rise for a couple of hours. Pre heat the over to 425°F and just before you put the loaves in the oven with a very sharp knife cut a line across the top of the loaf. This controls the expansion joint and the loaf tear when the heat causes oven spring on the loaf. Bake about 35 minutes.

HamnCheese · Post by **HamnCheese** » Tue Jul 30, 2013 15:48

French loaf made by request for my mom from an overnight starter similar to Ross' (above) and potato bread hot dog rolls made by request for my brother to accommodate some German deli house-made frankfurters and hot dogs. (Also made a small loaf of bread from the same potato dough.)

Potato recipe is here:http://www.boastfulbaker.com/2009/04/16 ... -of-story/

Sorry - don't have the french bread recipe since I just went by "feel".

ssorllih · Post by **ssorllih** » Tue Jul 30, 2013 16:30

When you have made enough bread you learn how it "feels" when you first start to knead the dough, too dry and you add a little water, too wet and you add a tight handful of flour. A little is a scant tablespoonful. Weighing gets you very close but it is almost never exactly right.
Hamncheese you do nice work. Must get called on by the whole family.

Chuckwagon · Post by **Chuckwagon** » Tue Jul 30, 2013 17:58

Hey Ross... that's my "little Lynn in Pennsylvania". Her bread is almost as amazing as she is! And guess what?..... she boats just like you pal.
You "water people" say words like "jibe" and "tack" and "stern" etc.
Well, we desert cactus kickers use words like "yee" and "haw" and "giddyup". But that's not all. The other day I tossed a horseshoe in the Great Salt Lake and the dang thing floated!

Now, if I could just remember to quit running down the stairway with my spurs on!

Yeeeowww! Hey, I bet you know that word too!

ssorllih · Post by **ssorllih** » Tue Jul 30, 2013 18:04

I expected you to tell us that it bounced. That happens in the winter time here and then later on it dissolves and you don't see it anymore.

sawhorseray · Post by **sawhorseray** » Tue Jul 30, 2013 18:47

Great looking load of bread, we love potato bread! I printed out the recipe that was posted but after reading it again feel it wouldn't be doable without a stand mixer. I wouldn't use a stand mixer enough to warrant buying one, tho it appears they provide a lot of reward at the cash register. I wonder if Cabelas sells them? RAY

HamnCheese · Post by **HamnCheese** » Tue Jul 30, 2013 19:38

Hi Ray,

Here's an interesting video on kneading that might inspire you to try potato bread without the mixer....

https://www.youtube.com/watch?v=qGLDBZys8pw

I made bread for years before I owned a stand mixer - and still do when I just want a peaceful day in the kitchen.

"Jibe Ho!"

Lynn

ssorllih · Post by **ssorllih** » Tue Jul 30, 2013 20:28

Wonderful video on kneading and dough handling. Notice how much the dough elongates on the swing down. She holds it by an edge and it stretches wildly on the way down .

HamnCheese · Post by **HamnCheese** » Tue Jul 30, 2013 21:59

Thanks for the compliments on the bread Ross! Glad you liked the video, too.

Lynn

unclebuck · Post by **unclebuck** » Tue Jul 30, 2013 23:35

My good wife grinds her own flour from only Canada #1 Hard Red Spring wheat, 13% protein from our farm in Saskatchewan. The results in her bread baking is unbelievable, whether she bakes whole wheat loaves or as our daughter calls it "birdseed bread" with sunflower seeds, pumpkin seeds and any other seeds that may suit her fancy on that particular day. Ma's wholewheat bread is all we eat. It also makes some of the finest beer pancakes and coupled with our own bacon, whether it be back bacon or side bacon. The grandkids cannot seem to get enough of it. The pancakes are always served with homemade butter and Canadian maple syrup. The son & DIL have a standing request for some of Ma's flour to take along, whether it be on vacation or at home, just to remind them of our place!!! Only store where it is cost free.

HamnCheese · Post by **HamnCheese** » Wed Jul 31, 2013 00:29

There is something VERY special about freshly ground flour - I'm incredibly jealous. The fresh ground I can get here is $4 a pound - and that's with the friendly face discount!

Lynn

ssorllih · Post by **ssorllih** » Wed Jul 31, 2013 02:10

I have access to a flour mill but not to a wheat grower. Lynn if you can get the whole wheat I can get us into the house on the farm where the half hp stone mill is kept. I think that we are not very many miles apart. I am in Harford County MD About 10 miles south of the mason Dixon line.

HamnCheese · Post by **HamnCheese** » Wed Jul 31, 2013 03:11

Hey Ross,

I think I might be able to do something on this - but I am leaving for ten days or so and won't be able to reach the potential supplier until I return....Stay tuned! This could be a new adventure!

Lynn

ssorllih · Post by **ssorllih** » Wed Jul 31, 2013 04:26

Take your time, Lynn. I will have to contact Bill and see if it will still be alright with him.
Ross

sawhorseray · Post by **sawhorseray** » Wed Jul 31, 2013 19:27

HamnCheese wrote:Hi Ray,

Here's an interesting video on kneading that might inspire you to try potato bread without the mixer....

https://www.youtube.com/watch?v=qGLDBZys8pw

I made bread for years before I owned a stand mixer - and still do when I just want a peaceful day in the kitchen.

"Jibe Ho!"

Lynn

Great video, very informative! Thanks for posting that Lynn. RAY