What brand of bread flour does Costco carry? That’s an amazing price.
The 2nd loaf I baked and gave to my D and her BF. They said it was good but they aren’t that picky.
I took a week off from baking as I can tell my pants are feeling a bit tight. I’ll bake a loaf this weekend for my D’s birthday.
What brand of bread flour does Costco carry? That’s an amazing price<<<<<<<<<<<
My Costco carries Miller bread flour, it is called bakers flour I think? It is pretty poor, it is not labeled as bread flour but is marked as bread flour in Costco. They carry it beside the APF big bags. and is cheap and in a 50 pound bag. I had previously been able to source local milled Lehi mills bread flour in our previous state’s Costco that was so good. However I found that the HEB own brand bread flour is great and Walmart will ship two 5# packs of KAF bread flour for about $7 https://www.walmart.com/ip/2-pack-King-Arthur-Flour-Unbleached-Bread-Flour-5-lb-Bag/606946477
It restocks quickly.
@mom60 @Sybylla Ardent Mills Bread Flour from Costco. I haven’t used it yet, but for a little more than $5 for 25lb, it’s worth trying
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Finally baked the spicy cheese bread mentioned way up thread. I had the ingredients but just hadn’t gotten around to it. DD also did cinnamon rolls for a managers meeting at work. The house smelled great! Ingredients seem easier to find now so I guess some of the early enthusiasts have dropped off and I can do more.
Anyone have a baguette recipe that doesn’t require baguette pans or a dough hook / KitchenAid for kneading?
We’ve been watching old seasons of The Great British Baking Show and I’m amazed at how they’re able to bake bread in just a few hours, without a lot of proofing time. I bake most days and usually use the Speedy NoKnead recipe from NYT but would love to branch out a bit.
I’d love some every day type recipes that aren’t sourdough and can be made without a mixer.
@HMom16: All bread doughs can be made without a mixer. The only reason for the mixer is to save time and muscle. My mother has never used a mixer and she makes wonderful breads. The only reason for fancy pans is to aid in shaping, again not really necessary. So, just Google baguette recipes, pick one, and be prepared to do a lot of kneading. Without a baguette pan, your loaves will spread but will still taste great.
ETA: I just Googled “how to make baguettes without a baguette pan” and lots of good info came up.
Tell us how yours turn out!
@ChoatieMom When I’ve made them in the past, they come out really flat. I actually have baguette pans but my dough is always too soft so it sinks into the holes…even though the pans are supposedly nonstick, they do stick and I end up with a mess.
I guess I’ll head back to Google…and keep trying.
I made rolls for the first time at Thanksgiving. Bumping this up in hopes it stays active.
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@ChoatieMom gorgeous loaf!
I have been keeping a starter alive since the beginning of the big pandemic sharing of the sourdough, I’ve created several babies for others, and now, well, now I am kind of getting bored with it. Which is weird because this is winter and I should be into it.
But I baked a loaf of regular, yeast & knead, honey-oat-bran bread which was so very good, i skipped my sourdough that week and now I need to decide if I want to keep feeding it. But I can’t let it die, that would be like stopping feeding your fish, it’s alive!
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Do participants on this thread ever make whole wheat bread?
I use 2 cups whole wheat flour (with 2 Tbs of vital wheat gluten as part of the 2 cups, to compensate for the fact that whole wheat flour is lower in gluten) + 1 cup bread flour.
I tried using only whole wheat flour but the bread came out denser than I preferred.
These days I mostly use my bread machine but I also occasionally make a loaf in my Dutch oven.
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From what I understand, the bran in whole wheat flour pops the bubbles, resulting in a denser loaf, so some added gluten is needed to compensate. The bread (with only whole wheat flour, gluten, water, and yeast) comes out denser than most bread, but I like it that way. Small amounts of sugar to feed the yeast more may make it a little less dense.
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@CTmom2018 - yes I bake whole wheat bread. I buy wheat berries and mill them. That is the flour I use. Most often, I bake 100% whole wheat bread. On occasion, I will mix it with white flour.
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What mill do you use? I have a Mockmill 200.
A gift to my son is a Raisenne dough riser, from Food52. It’s electric, sits on counter, and cuts the time of prodding in half.
How does the Raisenne dough riser work if it just heats from the bottom? I thought a warm environment was needed, not just the base.
Also, we were watching The Great British Baking Show and in one of the early seasons a contestant proved her dough in the microwave at 10% strength. Cut her proving time in half and didn’t have any negative results…has anyone tried that? I didn’t catch how long she left it in there…
@CTmom2018 - I have a nutramill. Initially I had a MagicMill and used that for many years but it gave up the ghost after about 20 years and then I got the Nutramill. I raised my 4 kids on fresh milled bread but now that they are out of the house, my bread baking has diminished greatly.
Tip: For typical single-day, double-rise doughs, warm proofing speeds the process and doesn’t affect taste. For sourdoughs, though, if you want that real sourdough tang, you need to stick to the long, cold ferment. If you speed the rise on sourdough, you’ll still get a nice-looking loaf, but defeat the purpose on taste.
There seems to be this whole cult like thing about sourdough starters. I began experimenting about 3 months ago. Boy oh boy did I waste a lot of flour and I had jars everywhere. I just couldn’t imagine any pioneer woman putting that much time, chemistry and wasted product into this effort.
Came across this. Sourdough Starter Recipe
Long winded but about half way down the page is the solution to my SD starter. I am keeping two or three small ball jars with the ‘scrapings’ as described. When I want to bake I wake up Fluffy II ( fluffy one succumbed to bad parenting and care) by adding 50 g flour /50 g water. And wait for it to do it’s thing. Then transfer the majority of that product to a large ball jar and add the amount of 50/50 mixture I’ll need for the baking.
Put the scrapings jar back in fridge.
It leaves little to no waste. Only small jars and only a few stored in the back of the lower fridge shelf. I’m using almost a 100% rye levain but keep both a white and rye starter around. Sometimes I make the levain from a mixture of white and rye flour.
My first - and so far only - attempt to integrate spelt flour was a gooey, goopy mess. But I plan to give it another shot. Just have to change the water ration for the spelt portion - reduce by 25%.
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