Home Forums Hunting & Shooting Hunter's Campfire Homemade Bread

Thanks, TR.

I’m fortunate the wife’s hobby is cooking and baking. It’s a blessing and a curse.

Lol

🦫

I make grilled flatbread often.

Cracked rye is good in white bread.

Late evening snack with some honey butter

We used a local mill at the restaurant ... Adluh flour. But White Lilly is also very very good.

Some beautiful breads in this thread.

Shout - out to the Hairy Clipper

16 year member with 16 posts and an expert on flour. Must've been a grind just waiting.

Morels and ramps came wild from the woods around us! Bread is easy once you learn. You need to use a Dutch oven at 450 degrees. It steams the bread and makes a hearty crust.

No I didn’t make the board.

Your bread looks awesome but if you use a bread lame (razor blade) to score the top before hand and fresh flour before the lame you can bake one like mine or better. It’s easy.
I don’t bake much in the summer, more of a winter sport. 😀

Morewood-I got a good chuckle out of your comment! I am a patient soul and enjoy a good laugh. I read much more than I post as you may have guessed.

We had a local baker that went to school with my mother a century ago that made Vienna Bread and was the best tasting bread I have ever eaten. His bakery was half a block away from my barber shop and there were frequent morning stops there to tend to my sweet tooth over the years. I tried for twenty years to duplicate Don's recipe and was able to get close, but, never quite had the flavor and texture that Preuss' Bakery produced. Before he retired, when he was in for a haircut we would talk bread baking and over the course of 18 months he revealed two secrets to making his Vienna Bread. The Clear Flour was the first. The second is to scald the milk or use dried milk. According to Don, there is an enzyme found naturally in milk that will make the crumb tough and by scalding the milk that enzyme's effect on the crumb is stopped and a tender crumb is the result.

As for being a flour expert, I knew nothing about flour until receiving my proper instruction from Master Baker Don Preuss who grew up in Waterville, Minnesota. And yes Don was a cousin of the famous wildlife artist and winner of the first Duck Stamp competition Roger Preuss. Don's brother Glenn ran a bakery in Waterville, Minnesota and lived there his entire life while Don moved to Waseca, Minnesota to run his bakery here. The first lesson was on the layers within each grain of wheat. I have proof read a number of optically scanned books on bread baking, wheat growing and it's development, the history of bread and milling for The Gutenberg Project. Expert? Observer and gleaner of the knowledge of others perhaps.

Before moving on and awaiting another year before adding my 2¢ to this wonderful outdoor forum I feel obliged to add one more thing. If you truly want to bake that old world type of bread with thick chewy crust and crumb with delightful flavor seek out by purchasing or your local library any of the bread baking books by Peter Reinhart where he teaches about extended rise times and the effect it has on protein chain development. If you like great bread it is worth your time to read and learn. Or you cut & paste the link below in your browser for a PDF of Peter's book, THE BREAD BAKE'S APPRENTICE.

https://www.academia.edu/27493778/Peter_Reinhart_The_bread_baker_s_apprentice

Until next time I will be joining my old friend Punxsutawney Phil in the burrow until we emerge in 2023 for my annual dissertation on the obscure things of life in the ensuing installment of Fun Facts To Know And Tell!

Hairy, if the barber gig flops, I'm sure there's a spec ops team that needs your patience.

Thanks for the useful knowledge. See you again when I retire.

Loves, and fish from a Church potluck.

Mine too. And you know what? He was right. Hard to find a woman who can cook a good pan of biscuits these days. Much less…a dutch oven full.

I got inspired by you jokers. Have a batch rising right now.

Great memories retold of a simpler time. Love it.

Reminds me of when friends would gather to bale hay and put it up. always a hot day and then the big feed at the days end. Miss those days alot.

It is threads like this that make the "Fire" great.

Absolutely.......

I downloaded the PDF

gonna ask my wife to check it out

Absolutely!

Garlic Naan , Trying lamb vindaloo to go with it next.




and Pizza! Its gotten where a good pie is more than 30 bucks around here

high country- Back in the early 1970s my lottery number was 44 and after two trips to the Twin Cities for a physical the military doctors decided to classify me as 4F. Being a young kid that didn't know any better I asked what 4F meant? The fellow in the center of the desk in charge of the review panel told me the women and children would go before me! I harbor doubts that spec ops is in my future as a participant within the group.

Unlike many I see long term goals to the end no matter how long it takes.

My last baking tip for the day since I see someone mentioned making biscuits. Biscuits get tough for a variety of reasons the most prevalent being overworking the dough which develops high levels of gluten. This can be prevented by using one of the 7 layers of flour on a grain of wheat commonly known as Cake Flour. Cake flour does develop some gluten, but, not very much, thus making for very tender Baking Powder Biscuits.

I I hake a loaf or so every week. I do sourdough or yeast. Tonight Ill start a yeast dough with rosemary and olives.
That will go good with smoked salmon.

Thanks for that PDF link, Hairy Clipper! Bookmarked. Enjoying it already.