commit 42f4bb7c574089327d2c153f373a053bbb2f3b98
parent 9ce4f1b215b91f3a5deb43e8a422b734113758fd
Author: lumidify <nobody@lumidify.org>
Date: Wed, 8 Apr 2020 20:08:16 +0200
Add potato bread and semiphilosophical ramblings
Diffstat:
4 files changed, 67 insertions(+), 0 deletions(-)
diff --git a/baked_stuff.md b/baked_stuff.md
@@ -2,6 +2,48 @@ title:Baked Stuff
## Baked Stuff
+#### Semiphilosophical Ramblings Concerning Bread-Baking
+
+I have come to the conclusion that most bread recipes you can find are needlessly
+complicated. Most of the time, I just dump together whatever I have and see what
+comes out. Of course, you do need to be a bit careful, but it really doesn't
+require 20 different types of flour and other junk like a lot of recipes online.
+
+Some of the recipes below do have lots of different ingredients, but these
+recipes are just meant as a random collection of stuff I've made, not some
+sort of authoritative reference of the right way to do things. The recipe
+for potato bread, for instance, was found by just trying what would happen if
+I used more potatoes than usual. The first time I made it, I added way too much
+water and the result wasn't overly great, but the second time, it turned out
+pretty decently. Also, I've started using whole grain shredded rye in a lot of
+my bread, but you should be able to use other flour as well, just have fun
+and don't take the exact instructions in these recipes too seriously.
+
+On a different note, my later recipes use very little yeast compared to what
+you're usually supposed to use. I just let the bread rise much longer than
+usual and that works out pretty well. I figure that it doesn't do
+any harm and I can save yeast, so I might as well do it that way. Here,
+though, the same warning applies that I mentioned above - the exact durations
+that I let my bread rise are entirely random and just written here because I
+know that it worked for me that way. If it works better to let it rise
+overnight, you can try that - just experiment to see what works.
+
+Now some general notes:
+
+- Whenever baking bread that's not very wet, you can add a little bowl of
+ water in the oven to create some steam and keep the bread from becoming
+ too dry.
+- The amounts of water used should only serve as general guidelines because
+ every flour is different and may produce very different results.
+- Most recipes here are written for dry yeast, but you can, of course, use
+ fresh yeast. The dry yeast just needs to be properly rehydrated with
+ lukewarm water before being mixed with the other ingredients.
+- When greasing bread baking forms or trays, make sure to use butter or
+ margerine since regular oil doesn't seem to work very well.
+- Some people like to add spices such as anise, fennel, coriander, and
+ caraway seeds to their bread. I don't care much for it, but I guess
+ that's just a matter of taste.
+
#### Spelt (Dinkel) Bread
- Ingredients
+ 500 g whole grain spelt/dinkel flour
@@ -136,6 +178,7 @@ title:Baked Stuff
first with e.g. a coffee grinder
+ Beat eggs in a bowl
+ Add other ingredients and mix well
+ + Fill into greased bread baking form
+ Bake for 50 minutes at 150 C
+ Remove from form and leave on grate in oven with oven door slightly open,
until it has cooled (this helps the other sides dry a bit)
@@ -160,3 +203,27 @@ title:Baked Stuff
after forming a few buns
+ Cover the trays with towels and let the buns rise for ~2 hours
+ Bake the buns at 200 C for 30 minutes
+
+#### Potato Bread
+- Ingredients
+ + 600g boiled, grated potatoes
+ + 300g whole wheat flour
+ + 300g whole grain rye flour
+ + 500 mL lukewarm water
+ + 2 tsp salt
+ + 1 tsp yeast
+- Instructions
+ + Mix water and yeast and set aside
+ + Mix all other ingredients in a bowl
+ + When the yeast has dissolved in the water, add it to the bowl and mix well
+ (I don't really knead it because the dough is fairly wet)
+ + Cover the bowl with a towel and let the dough rise for 5 hours
+ + Fill into greased bread baking form (or two), optionally smoothing the surface with
+ wet fingers, cover and let rise for 4-5 more hours
+ + Bake for 1 hour at 200 C
+ + Notes
+ * Since this is a very wet dough, don't put a bowl with extra water
+ into the oven and maybe keep baking the bread without the form for a bit
+ if it isn't done properly after an hour.
+ * This bread is very moist and spongy.
+ * You may need to reduce the amount of water if it turns out too wet.
diff --git a/images/potato_bread.jpg b/images/potato_bread.jpg
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diff --git a/images/potato_bread_cut.jpg b/images/potato_bread_cut.jpg
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diff --git a/images/potato_bread_dough.jpg b/images/potato_bread_dough.jpg
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