Homemade bread

[CWS4322]

I'm wondering what would happen if I'd take water out completely?

When I make French bread, I always put a pan of water and a water-soaked brick in the oven. I also mist the walls of the oven. I do bake it at 400 or 425. I would try bumping up the oven temp. Also, do you have the water in while preheating the oven?

 

[CharlieD]

I did not have water when I was preheating. Put the tray with water in right before the bread, per recipe.

 

[CWS4322]

Hmmm...I always put mine in when preheating the oven. I "mist" the oven walls when I put the bread in. Don't know why I do that--that's the way my grandma did it.

 

[CharlieD]

I'll try it again soon, it was very simple recipe, though rising took a long time, but that is no problem.

 

[CWS4322]

Experiment! Like I said, I don't know why I do it the way I do except that was how my grandma did it and that is how I learned to do it.

 

[Steve Kroll]

Water creates steam, and steam helps the loaf puff up in the oven.

When I bake bread, I bake it in a dutch oven. For the first half hour, I leave the lid on the dutch oven. This creates steam, which increases the size of the loaf. For the last 20-30 minutes, I remove the lid. This helps crisp up the crust. The result is a loaf with both good rise and a good crust.

 

[JoieMichelle]

I'm wondering what would happen if I'd take water out completely?

It would be crumbly not crunchy.

 

[Irishlassie]

I love to make both bread and cheeses at home. There is a wonderful bread that is made from the whey you pour off when making mozzarella....rather than just throwing away this typically unused product, it can be made into a beautiful loaf that is crusty on the outside but tender and fluffy on the inside.

 

[CWS4322]

I love to make both bread and cheeses at home. There is a wonderful bread that is made from the whey you pour off when making mozzarella....rather than just throwing away this typically unused product, it can be made into a beautiful loaf that is crusty on the outside but tender and fluffy on the inside.

Do you have a recipe or link to one? I plan on making a soft cheese in the near future. Would love to use the whey...although the chickens would probably like it.

 

[taxlady]

You use the whey from making mozzarella to make ricotta. Ricotta was invented as a way to use the whey left over from moz.

 

[Kylie1969]

I love to make both bread and cheeses at home. There is a wonderful bread that is made from the whey you pour off when making mozzarella....rather than just throwing away this typically unused product, it can be made into a beautiful loaf that is crusty on the outside but tender and fluffy on the inside.

Sounds wonderful

 

[Greg Who Cooks]

I love to make both bread and cheeses at home. There is a wonderful bread that is made from the whey you pour off when making mozzarella....rather than just throwing away this typically unused product, it can be made into a beautiful loaf that is crusty on the outside but tender and fluffy on the inside.

That sounds like a great idea! I'm pretty sure you can purchase whey without making your own cheese.