has anybody got an old recipe for crusty bread i just yearn for the taste of good crusty bread (19)
wedwardlinz, Upper Austria Austria680 Threads 7,252 Postshas anybody got a good genuine recipe for old fashioned crusty bread please
wedward: has anybody got a good genuine recipe for old fashioned crusty bread please
Don't know if this fits the Bill.Might find some more later on
Basic Italian Bread
Biga:
1/2 Teas. Active Dry Yeast
1 Cup Lukewarm water
2 Cups Unbleached, All-purpose Flour
Mix the yeast and water together, and then slowly start adding the
flour, mixing well. Cover with plastic wrap and let sit at room
temperature for up to 6 hours. Refrigerate overnight.
Bread:
2 Cups Warm Water (about 90 degrees F.)
1 Pkg. Active Dry Yeast
5-6 Cups All-purpose, Unbleached Flour
2 Ts. Salt
Place the water in a large bowl, sprinkle the yeast overtop and mix well.
Let sit 10 minutes until bubbly. Add the biga, flour, and salt and stir with
a wooden spoon (or mix with your hands) until everything is mixed. The dough
will be fairly wet and sticky at this point. Cover and let stand in a warm
spot for about 1 to 1 1/2 hours until doubled in volume.
Punch down the dough, folding it over on itself two or three times, cover
and let rise once more until doubled, about 1 hour. If you choose, you could
refrigerate your dough at this time and leave it overnight to prepare the
next day.
Turn out your dough onto a floured baking sheet, and without overworking it
too much shape into one large or two smaller round or oval shaped loaves,
using as much extra flour as needed to keep it from sticking. Slash across
the tops of the loaves with a serrated knife or razor just prior to baking.
Preheat the oven to 350 degrees F. and place a casserole dish with boiling
water on the lower oven rack. Bake your bread 30 minutes, turn the baking
sheet around, and reduce the heat to 300 degrees and bake for another 30-45
minutes. At this point your bread should be golden brown and should sound
hollow when you tap the bottom. Allow the bread to cool to room temperature
and serve.
Basic Italian Bread
wedward: has anybody got a good genuine recipe for old fashioned crusty bread please
Hi Wedy, Well, all my life I been baking bread, with various ups and downs. Then one day I met a baker and he explained to me the basics of bread making.......
Yeast to make it rise. Yeast is alive and needs to be dissolved in warm water, with some sugar for it to feed and grow on.
Then you need flour, wheat flour has gluten which the yeast feeds on, so even if you using any other type of meal you still need at least l/3 wheat flour for the bread to rise.
Salt for taste, and to control the sugar.
Fat or oil to give texture to the bread.
Water must be tepid. Milk makes a good texture but must also be tepid. Never add anything cold to the dough mix.
......oOo....
Soooo....... you dissolve the yeast in a cup of warmish water with a teaspoon of sugar. It will bubble and froth.
Meanwhile, sift out your flours ... about 5 or 7 cups, with a teasp. of salt, and a tablesp. of sugar. Melt the fat, about 4 Tablesp and add to the yeast liquid. Pour in the yeast /oil liquid and stir it around till you got a firm but soft lump of sticky dough. Keep the flour packet open so you can keep dipping your fingers into it.... Knead the dough - you know how to knead dough? .. good!.... knead till its smooth and doesnt stick to your hands - keep dipping your hands into the flour packet and rubbing them together to get rid of the gungy sticky mess ... sprinkle flour on the surface under the dough too ... till everything is smooth. Kneading is opening up the dough and then enclosing air into it.
Rub some oil over the dough lump, put it into a warm dish, cover it, put in a warm place and let it rise, about 1 or 2 hours.
Destroy it again!... Knock it down - no more kneading - Now you making the air bubbles into smaller pockets. Shape it, oil it again, and leave it to rise - either in its shape, or in a well oiled bread tin. When its nice and risen, put in hot oven and bake for about one hour - tap it on the bottom and it should sound hollow.
Baking first in a very hot oven seals it - further baking in a lower temp is what cooks it.
The Oil makes the crust crisp.
Or ....... buy one of those Instant Bread Making Machines ... I hear they fabulous! You just throw everything in and it does everything Grandma did - all you get in the end is delicious baked bread! Dang, life is easy now for you young-uns!
smoky: Hi Wedy, Well, all my life I been baking bread, with various ups and downs. Then one day I met a baker and he explained to me the basics of bread making.......
Yeast to make it rise. Yeast is alive and needs to be dissolved in warm water, with some sugar for it to feed and grow on.
Then you need flour, wheat flour has gluten which the yeast feeds on, so even if you using any other type of meal you still need at least l/3 wheat flour for the bread to rise.
Salt for taste, and to control the sugar.
Fat or oil to give texture to the bread.
Water must be tepid. Milk makes a good texture but must also be tepid. Never add anything cold to the dough mix.
......oOo....
Soooo....... you dissolve the yeast in a cup of warmish water with a teaspoon of sugar. It will bubble and froth.
Meanwhile, sift out your flours ... about 5 or 7 cups, with a teasp. of salt, and a tablesp. of sugar. Melt the fat, about 4 Tablesp and add to the yeast liquid. Pour in the yeast /oil liquid and stir it around till you got a firm but soft lump of sticky dough. Keep the flour packet open so you can keep dipping your fingers into it.... Knead the dough - you know how to knead dough? .. good!.... knead till its smooth and doesnt stick to your hands - keep dipping your hands into the flour packet and rubbing them together to get rid of the gungy sticky mess ... sprinkle flour on the surface under the dough too ... till everything is smooth. Kneading is opening up the dough and then enclosing air into it.
Rub some oil over the dough lump, put it into a warm dish, cover it, put in a warm place and let it rise, about 1 or 2 hours.
Destroy it again!... Knock it down - no more kneading - Now you making the air bubbles into smaller pockets. Shape it, oil it again, and leave it to rise - either in its shape, or in a well oiled bread tin. When its nice and risen, put in hot oven and bake for about one hour - tap it on the bottom and it should sound hollow.
Baking first in a very hot oven seals it - further baking in a lower temp is what cooks it.
The Oil makes the crust crisp.
Or ....... buy one of those Instant Bread Making Machines ... I hear they fabulous! You just throw everything in and it does everything Grandma did - all you get in the end is delicious baked bread! Dang, life is easy now for you young-uns!
Yeast to make it rise. Yeast is alive and needs to be dissolved in warm water, with some sugar for it to feed and grow on.
Then you need flour, wheat flour has gluten which the yeast feeds on, so even if you using any other type of meal you still need at least l/3 wheat flour for the bread to rise.
Salt for taste, and to control the sugar.
Fat or oil to give texture to the bread.
Water must be tepid. Milk makes a good texture but must also be tepid. Never add anything cold to the dough mix.
......oOo....
Soooo....... you dissolve the yeast in a cup of warmish water with a teaspoon of sugar. It will bubble and froth.
Meanwhile, sift out your flours ... about 5 or 7 cups, with a teasp. of salt, and a tablesp. of sugar. Melt the fat, about 4 Tablesp and add to the yeast liquid. Pour in the yeast /oil liquid and stir it around till you got a firm but soft lump of sticky dough. Keep the flour packet open so you can keep dipping your fingers into it.... Knead the dough - you know how to knead dough? .. good!.... knead till its smooth and doesnt stick to your hands - keep dipping your hands into the flour packet and rubbing them together to get rid of the gungy sticky mess ... sprinkle flour on the surface under the dough too ... till everything is smooth. Kneading is opening up the dough and then enclosing air into it.
Rub some oil over the dough lump, put it into a warm dish, cover it, put in a warm place and let it rise, about 1 or 2 hours.
Destroy it again!... Knock it down - no more kneading - Now you making the air bubbles into smaller pockets. Shape it, oil it again, and leave it to rise - either in its shape, or in a well oiled bread tin. When its nice and risen, put in hot oven and bake for about one hour - tap it on the bottom and it should sound hollow.
Baking first in a very hot oven seals it - further baking in a lower temp is what cooks it.
The Oil makes the crust crisp.
Or ....... buy one of those Instant Bread Making Machines ... I hear they fabulous! You just throw everything in and it does everything Grandma did - all you get in the end is delicious baked bread! Dang, life is easy now for you young-uns!
In response to: 
Dang, life is easy now for you young-uns!
Dang, life is easy now for you young-uns! 
smoky: Hi Wedy, Well, all my life I been baking bread, with various ups and downs. Then one day I met a baker and he explained to me the basics of bread making.......
Yeast to make it rise. Yeast is alive and needs to be dissolved in warm water, with some sugar for it to feed and grow on.
Then you need flour, wheat flour has gluten which the yeast feeds on, so even if you using any other type of meal you still need at least l/3 wheat flour for the bread to rise.
Salt for taste, and to control the sugar.
Fat or oil to give texture to the bread.
Water must be tepid. Milk makes a good texture but must also be tepid. Never add anything cold to the dough mix.
......oOo....
Soooo....... you dissolve the yeast in a cup of warmish water with a teaspoon of sugar. It will bubble and froth.
Meanwhile, sift out your flours ... about 5 or 7 cups, with a teasp. of salt, and a tablesp. of sugar. Melt the fat, about 4 Tablesp and add to the yeast liquid. Pour in the yeast /oil liquid and stir it around till you got a firm but soft lump of sticky dough. Keep the flour packet open so you can keep dipping your fingers into it.... Knead the dough - you know how to knead dough? .. good!.... knead till its smooth and doesnt stick to your hands - keep dipping your hands into the flour packet and rubbing them together to get rid of the gungy sticky mess ... sprinkle flour on the surface under the dough too ... till everything is smooth. Kneading is opening up the dough and then enclosing air into it.
Rub some oil over the dough lump, put it into a warm dish, cover it, put in a warm place and let it rise, about 1 or 2 hours.
Destroy it again!... Knock it down - no more kneading - Now you making the air bubbles into smaller pockets. Shape it, oil it again, and leave it to rise - either in its shape, or in a well oiled bread tin. When its nice and risen, put in hot oven and bake for about one hour - tap it on the bottom and it should sound hollow.
Baking first in a very hot oven seals it - further baking in a lower temp is what cooks it.
The Oil makes the crust crisp.
Or ....... buy one of those Instant Bread Making Machines ... I hear they fabulous! You just throw everything in and it does everything Grandma did - all you get in the end is delicious baked bread! Dang, life is easy now for you young-uns!
Yeast to make it rise. Yeast is alive and needs to be dissolved in warm water, with some sugar for it to feed and grow on.
Then you need flour, wheat flour has gluten which the yeast feeds on, so even if you using any other type of meal you still need at least l/3 wheat flour for the bread to rise.
Salt for taste, and to control the sugar.
Fat or oil to give texture to the bread.
Water must be tepid. Milk makes a good texture but must also be tepid. Never add anything cold to the dough mix.
......oOo....
Soooo....... you dissolve the yeast in a cup of warmish water with a teaspoon of sugar. It will bubble and froth.
Meanwhile, sift out your flours ... about 5 or 7 cups, with a teasp. of salt, and a tablesp. of sugar. Melt the fat, about 4 Tablesp and add to the yeast liquid. Pour in the yeast /oil liquid and stir it around till you got a firm but soft lump of sticky dough. Keep the flour packet open so you can keep dipping your fingers into it.... Knead the dough - you know how to knead dough? .. good!.... knead till its smooth and doesnt stick to your hands - keep dipping your hands into the flour packet and rubbing them together to get rid of the gungy sticky mess ... sprinkle flour on the surface under the dough too ... till everything is smooth. Kneading is opening up the dough and then enclosing air into it.
Rub some oil over the dough lump, put it into a warm dish, cover it, put in a warm place and let it rise, about 1 or 2 hours.
Destroy it again!... Knock it down - no more kneading - Now you making the air bubbles into smaller pockets. Shape it, oil it again, and leave it to rise - either in its shape, or in a well oiled bread tin. When its nice and risen, put in hot oven and bake for about one hour - tap it on the bottom and it should sound hollow.
Baking first in a very hot oven seals it - further baking in a lower temp is what cooks it.
The Oil makes the crust crisp.
Or ....... buy one of those Instant Bread Making Machines ... I hear they fabulous! You just throw everything in and it does everything Grandma did - all you get in the end is delicious baked bread! Dang, life is easy now for you young-uns!
thank you both i bake some bread but now i will try both of your recipes and report back later its just that i love hot crispy bread out of the oven mmmmmm
wedward: thank you both i bake some bread but now i will try both of your recipes and report back later its just that i love hot crispy bread out of the oven mmmmmm
A favourite old Afrikaans way with bread dough like this is to drop spoonsful into hot oil - they puff up - and when browned, take them out, either roll in cinnamon sugar and fill with jam, OR or fill with a savoury filling. They called "Vetkoeks" (Fat cakes) ... a staple take-away food in South Africa, usually made by a big fat Afrikaans housewife who owns a cafe.
wedward: has anybody got a good genuine recipe for old fashioned crusty bread please
You'd be better off contacting the nearest baker to you, rather than posting your request on the CS forum!!!!
Crusty bread is not really a subject that connects singles SIR!!
antcus: You'd be better off contacting the nearest baker to you, rather than posting your request on the CS forum!!!!
Crusty bread is not really a subject that connects singles SIR!!
As long as you don't eat the CRUSTY Bread in Bed,it might.Crusty bread is not really a subject that connects singles SIR!!
Maybe even if you do
antcus: You'd be better off contacting the nearest baker to you, rather than posting your request on the CS forum!!!!
Crusty bread is not really a subject that connects singles SIR!!
---any subject that gets people chating is ok if u dont like the thread dont post on it ---Crusty bread is not really a subject that connects singles SIR!!
wedward: ---any subject that gets people chating is ok if u dont like the thread dont post on it ---
Agree, break bread make friends,best way. Npw on my way.
I make 'rusty' bread....................
Elley: Agree, break bread make friends,best way. Npw on my way.
make that bread cheese and red wine then you have a feast to enjoy with friends
antcus: You'd be better off contacting the nearest baker to you, rather than posting your request on the CS forum!!!!
Crusty bread is not really a subject that connects singles SIR!!
Crusty bread is not really a subject that connects singles SIR!!
Now Antcus, that came across as rather rude and arrogant! .. Naughty naughty! Check out the other thread titles ... not too many of them assist in the "connection of singles"? Silly jokes also dont do that ... but its all fun ... catering to the vast assortment of folk on this site.
So dont get petty, tis not becoming to you ... you are much more of a Man than That! .. and it hurts peoples feelings when someone makes a remark putting them down.
smoky: Now Antcus, that came across as rather rude and arrogant! .. Naughty naughty! Check out the other thread titles ... not too many of them assist in the "connection of singles"? Silly jokes also dont do that ... but its all fun ... catering to the vast assortment of folk on this site.
So dont get petty, tis not becoming to you ... you are much more of a Man than That! .. and it hurts peoples feelings when someone makes a remark putting them down.
-----its so simple smoky if someone dont like a thread the answere is simple dont post on that thread.the answere is simple smoky if someone dont like a thread then stay out of itSo dont get petty, tis not becoming to you ... you are much more of a Man than That! .. and it hurts peoples feelings when someone makes a remark putting them down.
wedward: -----its so simple smoky if someone dont like a thread the answere is simple dont post on that thread.the answere is simple smoky if someone dont like a thread then stay out of it
That is the theory of the matter .. ,. but sometimes one cant resist commenting on something one does not agree with. All I`m trying to say here is that there is no point in being rude to people just because you dont like what they have to say. We cant all be "yes" people ..... its more fun to sometimes disagree - but to do it in a decent way.
I`m just concerned that you dont go committing Hari-Kiri, or absailing again off your balcony.....
smoky: That is the theory of the matter .. ,. but sometimes one cant resist commenting on something one does not agree with. All I`m trying to say here is that there is no point in being rude to people just because you dont like what they have to say. We cant all be "yes" people ..... its more fun to sometimes disagree - but to do it in a decent way.
I`m just concerned that you dont go committing Hari-Kiri, or absailing again off your balcony.....
- i speak my mind dont post on threads i dont like and i think im a very reasonable man and im not rude to anyoneI`m just concerned that you dont go committing Hari-Kiri, or absailing again off your balcony.....
smoky: Now Antcus, that came across as rather rude and arrogant! .. Naughty naughty! Check out the other thread titles ... not too many of them assist in the "connection of singles"? Silly jokes also dont do that ... but its all fun ... catering to the vast assortment of folk on this site.
So dont get petty, tis not becoming to you ... you are much more of a Man than That! .. and it hurts peoples feelings when someone makes a remark putting them down.
So dont get petty, tis not becoming to you ... you are much more of a Man than That! .. and it hurts peoples feelings when someone makes a remark putting them down.
Unfortunately it happens from time to time.....I would be giving my sincere opinion, like in this case, where I was almost sure that there were'nt many people who knew anything about bread, I had the courage to speak my mind, because I thought that on CS people would be better at doing other things, when...bang...I get misinterpreted, and shot down.
No problem. I don't get offended as some other people do, so don't bother to aplogise. I don't need apologies. I was never offended.
antcus: Unfortunately it happens from time to time.....I would be giving my sincere opinion, like in this case, where I was almost sure that there were'nt many people who knew anything about bread, I had the courage to speak my mind, because I thought that on CS people would be better at doing other things, when...bang...I get misinterpreted, and shot down.
No problem. I don't get offended as some other people do, so don't bother to aplogise. I don't need apologies. I was never offended.
i m not offende either there are lots of people on this site who like cooking i happen to be one join in you may get to enjoy itNo problem. I don't get offended as some other people do, so don't bother to aplogise. I don't need apologies. I was never offended.
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