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Another bread thread to be read

cookingdude555cookingdude555 Posts: 924
edited 5:42PM in EggHead Forum
So Thursday night after one of my classes, I decided that I wanted to bake some bread. It was 9pm, but I didnt care. I have never made bread before, so I didnt know how long it took. After following lesson two on the fresh loaf website (lesson one is for rookies, ok, that is me):

I realized into the rise that I was going to be up for a while. I fired up the medium around 11pm, and let it run for an hour. I used the platesetter legs down, green feet, and two medium pizza stones on top of that. I baked it only about 30 minutes, peeping down the vent to check for doneness. I learned a few things in my first try. First, my medium therm is off by about 60 degrees. When I thought I was baking at 350, I was actually above 400, making my bread cook faster. Second, I need to check my bread for doneness by temp as it was a tad moist. It was really good, but I think it could have been better if left to bake longer. It tasted really good, and I am going to do this more. I will start earlier so I am not up at 1 am.

horrible iphone pic of finished loaf:

John - SLC, UT

 Webers, Eggs, Bubba Keg, Smokin-It #3


  • RascalRascal Posts: 3,360
    That looks great! I love to bake bread, so thank you for the link! My favorite is whole wheat, and I formulated the recipe years ago from ideas in numerous cookbooks.~~
  • MCRMCR Posts: 270
    Interesting link! I have to try one!
  • Thanks for the link. I'm going to put it to good use tonight. By the way the loaf looks awesome.
  • RGBHVRGBHV Posts: 1,317

    Thanks for sharing the link...

    I need all the help I can get. My experience with bread is buying it at the store and placing slices in the toaster.

    Recently, I've seen a lot of bread of the forum and I'm very interested in making my own.


  • Good looking loaf of bread. Thanks for the link...looks very interesting.
    That really looks nice John. Was the bread heavy or light when done?

    The picture looks good from my end.

  • I forgot to mention for those of you that said you wanted to try this. This was my first time doing this, so I am not sure if I should have packed the flour in the cup when I measured it or not, but it was really wet, and was almost like a batter. I ended up adding about 1/3 to 2/3 cup more of flour to get it to pull away from the side of the mixer. Kent, it was not as much on the light side as I thought it would be, but I think that has to do with using whole milk, and real butter. Good taste though.

    John - SLC, UT

     Webers, Eggs, Bubba Keg, Smokin-It #3

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