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Jan 23, 2012 04:56 PM

Daily Bread - What Method Are You Using to Put Bread on the Table?

Do you use the "old fashioned" or the "no knead" method?

Does anyone still use a bread machine?

How often do you bake bread?

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  1. "old fashion"
    no bread machine, only by hand
    about once a week

    3 Replies
    1. re: Novelli

      I just took a bread making class using the "old fashion" way since I wanted to be a "purist" in this. Well, I was underwhelmed....the bread was a beautiful loaf, but just was not what I remember granny making. Was so disappointed.

      Does your bread turn out to your liking? Hope so. I guess I will just go back to the "no knead" least it tasted somewhat better.

      1. re: cstout

        Well, doing it week after week, I've gotten to the point where I am happy with the results.

        It's not something you get off the bat after taking a class or 2. The class should have, at least, taught you the basics and how the ingredients work together (and individually).

        From there, with that knowledge, you have the stepping stones to be able to built a dough recipe of your own, manipulating the ingredients, to get a product you are happy with...learning, by feel, each time you make it.

        1. re: Novelli

          This bread was a "batter" bread....but I will leave it at that, at least I learned the basics & now can find a reciipe I like. Glad you are enjoying your weekly bread adventure.

    2. my husband makes bread "the old fashioned way" with the help of our Kitchen Aid, about twice a week.

      3 Replies
      1. re: sunflwrsdh

        Keep that sweet of him to help out.

        1. re: cstout

          I am a real newbie when it comes to bread baking. However, the price of a decent loaf can be 4.00$ in my area so I decided to start making the humble Irish soda bread. Crazy easy, tasty and makes great toast.

          1. re: crispy1

            Irish Soda bread sounds great....why don't you branch out & try a couple of other recipes....don't let my one experience scare you. In fact, I love the no knead bread...very easy & you can keep the dough in the fridge & pull a glob off when you feel like baking. I think after about 10 or so days it is best to start a new batch of dough though. I learned that method from Peter Reinhart...lots of videos & articles out there plus his books are good too. There are lots of others out there too...just go for it.

            Don't buy too many pots & pans & special bowls until you decide where you are going with it all. I bought an olive oil sprayer (18 dollars) that broke after a short while, a double elongated baguette / french pan that dough sticks in there no matter what I do (my fault???), a heavy canvass piece of material to scrunch up to put the baguettes in (sticks too)...& on & on. Bottom line, simple ingredients, simple tools & you can create all kinds of bread.

      2. I make bread weekly with the bread machine dough cycle then bake it in the over. Every now and then in the Kitchenaid, maybe once every few months. Mostly, though, I "make it" part of the shopping list because we go through it so fast. ;)

        11 Replies
        1. re: SAHCook

          Do you mostly make white bread or what?

          1. re: cstout

            I do focaccia mostly (white), I've been trying ciabatta but have gotten mixed results, I do whole wheat loaves and rolls sometimes.

            I'd love a good sandwich bread recipe that I can mix in the bread machine. (I just know I would bake it regularly if all I have to do is dump the ingredients in and push a button ... shaping, rising and baking aren't as big a deal to me.) We eat a lot of bread, and I'd rather not run to the store whenever we run out. I just don't have a good recipe and not a lot of time right now for experimenting.

            1. re: SAHCook

              If you want a partially whole wheat recipe, I posted Carris' whole wheat bread machine recipe in this thread. It's a good generic sandwich bread. I take it out before the second rising and shape and rise in loaf pan.


              1. re: chowser

                Thanks! And I have all the ingredients and no sandwich bread so I'll make it today!

                What is the Haitian bread like?

                1. re: SAHCook

                  It's very light, slightly sweet w/ a little hint of nutmeg. It's great breakfast bread.

                2. re: chowser

                  I made the whole wheat and Haitian bread recipes and love them! Thanks!

                3. re: SAHCook

                  i have a pretty darn good ciabatta recipe if you're interested... i use the dough hook on my KitchenAid to do the heavy work :)

                  1. re: Emme

                    Ciabatta recipe would be great! I make ciabatta sometimes, but am not totally happy with my recipe and would love to see yours. Thanks.

                    1. re: visciole

                      500 g Bread Flour (sometimes I sub in Semolina for about 1/2-2/3 of flour)
                      475 g Water
                      2 tsp. Yeast, Instant
                      15 g Salt

                      Mix it all with a paddle attachment. Switch to dough hook and beat/knead until it starts pulling away from the bowl and climbing the hook. Transfer to a well-oiled bowl, and let rise til doubled (generally 2 - 2 1/2 hours). Punch down, and dump onto a well-floured surface, and add flour if necessary. Cut into 4 pieces, and let proof for another 45 - 60 minutes. Preheat oven (and stone - my tiles are always in the oven) to 450 F. Stretch bread into 10-12 inch rectangles and bake for 15-20 minutes. I like to rotate halfway through. You can also start at a higher temp and drop it to 450 a few minutes in, but I personally like what I get with a 450 even temp. Good luck!

              2. Both, old fashion more often

                Sometimes; to make the dough but only for breads w/ sugar/milk/eggs that need less rise time

                Weekly, in the winter (or more often), on occasion in the summer because I don't want to crank up the oven that hot. I do make rolls more often in the summer.

                1. I usually make no-knead bread from Artisan Bread in 5 Minutes a Day because it makes a really nice loaf and it's so easy and quick. But I occasionally make bread the old fashioned way when I want something different.

                  I bake about three or four times a week.

                  5 Replies
                  1. re: ecclescake

                    I bake once a week, did it all by hand for a long time but recently got a Bosch mixer.

                    For my lunch sandwich I use a white bread recipe from the Bread Bakers Apprentice. Make the dough into twelve rolls and freeze them. Take one out before I leave for work and it is nice and thawed by the time I return home for lunch..

                    For dinner bread i make a standard lean French dough. Make that into six rolls and freeze, reheat at 350 for 15 minutes. They are the right size to split one with my wife. Sometimes I double the amount of this dough and use half to make one large Boule that gets used for cheese toast or a strata.

                    1. re: kengk

                      I use the Kitchen-Aid, partly for the ease of kneading, and mostly because it contains the mess to the bowl, which makes clean-up so much easier. I bake about once a week, I do mostly a rustic white loaf and a basic multi-grain, both adapted from recipes in books from the library. I find the biggest difference in the taste/texture of the bread I make has come from setting a sponge the night before and letting it bubble away (on the counter in winter, in the fridge in summer) the night before I'm going to bake. The sponge makes a particular difference in heavier breads, like the multi-grain. While I don't use the Artisan Bread in 5 Minutes a Day method (it was using up too much refrigerator space), I did find the book was very useful in getting started with a regular baking routine. I recommend taking a look at it.

                      1. re: kengk

                        Please clarify for me, are you actually baking the bread first & then thawing out when you want to use it or do you mean you just form the dough into whatever shape & then thaw out & bake afterward? So sorry I got confused here.

                        1. re: kengk

                          kengk,,,forgot to compliment you on the beautiful bread....would make a great big wonderful muffaletta sandwich, well maybe 2 sandwiches out of that...

                          1. re: cstout

                            I bake, cool, and then freeze. I probably bake it five minutes less than I would if I were not going to reheat. Call me crazy but I think the French bread actually tastes better after thawing and reheating.

                            I like to take that size Boule and cut it into thirds, reserving the middle slice for something else, to make the muffaletta. We had this one for our New Years eve dinner.