Baking with House of Bread

The episode explains the best whole wheat flour to use when making pastries, or the best combination of whole wheat flours for making bread. White whole wheat flour or previously referred to as gold whole wheat flour-the spring wheat that is lighter and best for use in pastries. Amazon.com : Wheat Montana Prairie Gold 100% Whole Wheat Flour (Pack of Two – 5 Lb. Bags) : Grocery & Gourmet Food A...

The traditional focaccia transformed into a sourdough multi grain version. Either way, both versions of focaccia pair well with the Italian Bread dipper. Perfect to bring to your next party! The traditional recipe: 1 1/2 cups of warm water (approximately 100 degrees) 2 packages or one and 3/4 tablespoons of active dry yeast 4 cups of unbleached bread flour.    1/4 cup of olive oil  1 Tablespoon of...

Creating a Sourdough Multi Grain Focaccia version from a standard focaccia recipe. The science behind adding in sourdough starter and what ingredients to adjust by the art of baking by feel, taste and texture. Sheila describes the journey of the first valent attempt that resulted in a solid delicious product but not perfect. More to come on the journey to a solid home-based recipe. Meanwhile-enjoy...

Sheila reviews BakeGBT top ten baking tips. Some right on, some way off. In the end, there are no AI hacks for gaining the best knowledge through the experience of baking bread! That's why we are better off just baking! ChatBakeGPT To subscribe to this podcast, please go here.   For more information about House of Bread,please visit www.houseofbread.com .  To purchase the House of Bread recipe...

The baker at House of Bread Anthony, shares his own recipe and the process of how to make, mix, stretch, fold, and use the Dutch Oven. 350 grams of white bread flour 100 grams of whole wheat flour 100 grams of sourdough starter 390 grams of warm water 10 grams of salt After mixing add in 1/4 cup of Sesame Seeds and 3/4 cup Dried Cranberries during the stretch and fold. -Always cover your dough in...

I recommend baking in a Dutch oven for every home baker desiring to bake hard crusted breads. It is just the easiest way to add steam to the bake, and you really don't add anything as a Dutch oven with a lid captures the natural moisture coming off the dough. Moisture in the oven during the beginning part of baking allows your bread to rise fully, deepens the crust color, and finally, adds a l...

Scones: the breakfast staple and perfect to bake for mom.    Get that perfect flaky rich buttery flavor.    Please subscribe and share this podcast with another bread head. For more information about House of Bread, please visit www.houseofbread.com . To purchase the House of Bread recipe book, please visit https://houseofbread.com/recipe-book/ To take an on line class, please visit https://houseo...

WATER = warm 2 C- may end up being more depending uponsourdough starter thickness. DARK or whole RYE FLOUR       2  ½ C WHOLE GRAIN wheat flour    2 C SOURDOUGH STARTER 1C Molasses     ¼Cs YEAST            1Tablespoon dry yeast or 1 packet Mix, thick sponge, let sit for 1.5 hours Add WHITE BREAD FLOUR 2C with the salt below incorporated into it. SALT              1 T Knead for 8-10 minutes adjusti...

The luck of the Irish, wasn't about their cuisine but rather the propensity for miners of Irish decent during the gold rush to strike it rich.  At House of Bread, we added our "lucky" ingredients to Irish Soda Bread to make one feel lucky to enjoy.   Traditional Irish Soda Bread is made with flour, baking soda, soured milk, and salt-that's edible but just doesn't taste very good.   At House of Bre...

Chocolate Babka. Easy to make, use Challah dough, fill, cut twist, top, bake and deliciousness awaits. Challah recipe: (two medium sized loaves)   2 1/2 cups of warm water (approximately 100 degrees) 2 packages or one and 3/4 Tablespoons of active dry yeast 6 cups of unbleached flour (approximately 1 1/2 pounds) 1 1/2 cups of whole-wheat flour 1/2 cup of butter that is very soft but not melted 1/2...

Happy New Year! 1. Embrace the fact you will have failures, and it is all part of the journey.    2. While embracing the learning curves you still want to set yourself up for success by using the right type of flour.     3.  Recognize the correct moisture content needed to produce a loaf of bread.    4. Understand it is not an exact science and embrace the fact that there is no set rising time as...

Show Notes: STOLLEN Two loaf yield. I know I said I was Irish in my intro, I’m also half German. My Grandma McCann was German and her Stollen, was delicious. The bread is shaped like how you would wrap a baby in a blanket. The baby would be Jesus. I don’t make this stuff up.  One day before you make the sponge and the fruit soak in two separate containers. Let sit out at room temperature. SPONGE  ...

Understanding the portion of water in bread baking, helps guide the baker in knowing how to shape the dough, proof the dough and bake it. Want to learn about a particular subject, recipe or just a bread head idea for a podcast? Send me your ideas and if selected, I'll send you a pdf of my recipe book. Happy Baking and happy Halloween! Sheila McCann Please subscribe and share this podcast with anot...

Sheila covers how to make the calaveras skull type bread and the pad de muertos which are the more traditionally shaped loaves.    The base is a sweet egg bread with a hint of citrus.  The topping is festive as it is in celebration to honor the spirit of a departed loved one.    We also have a Youtube channel that has  short video on the bread found here https://youtu.be/QMS74rbSJ8E.    The base d...

I know a long title, but I wanted you to pause on passing on this amazing recipe because it is both gluten free and vegan. I'm neither and this is one of the few pastries I eat on a regular basis due to the flavor, texture and how it makes me feel afterwards. If you are willing to try making this and you don't love it, then email me sheila@houseofbread.com and I'll send you an online b...

What's with the funny name and how to make one of the most popular cookies in the US. SNICKERDOODLES In a bowl mix the flour, salt and baking powder and set aside. 5 1/2 cups of flour-pastry or all purpose 1 tsp of salt 1 Tablespoon + 1 tsp of baking powder   In the bowl of your electric mixer or with a hand mixer, beat the butter and sugar together until smooth about 5 minutes.   2 cups of bu...

While proofing may be the most passive step in bread baking — you literally sit back and wait — it’s also one of the most crucial. Most people focus on the first rise, while the second proofing stage of knowing when to put the dough in the oven is where I see more mistakes being made. Be willing to make mistakes and master the second proof for Happier baking! Thanks for listening-Sheila McCann  To...

Strawberry season on the Central Coast of California means strawberry shortcake for dessert! These biscuits are semi-sweet and can be used for biscuits and gravy too. · 2 cups  all-purpose flour · 2.5 teaspoons  baking powder · 1/2 teaspoon  salt · 5 Tablespoons butter or 1/4C plus 1T butter, frozen·       . 3/4 cup  buttermilk · 3 Tablespoons  honey To purchase the 4 inch rings Amazon.com: Englis...

Next to flour of some type, salt is in all baking recipes. While extremely important, the type to get depends upon what type of baking you are doing. That being said, there is no reason to spend $12.95 on 15 oz of table salt unless you really like the jar. Happy Baking, Sheila McCann Show Notes. In this episode, Sheila covers dough formations, how to knead and tell when you got to the good dough s...

I previously did an entire episode on King's Cake. This one offers tips from the McKinney Franchisee who is the queen of King Cake sales. The cakes have a baby inside and are shaped like a big huge donut.  For King Cakes, we frost than add the colored sugars of yellow, purple and green.  The colors signify yellow/gold for power, green for justice and purple for faith.  We use a pastry style sw...

A decadent yeasted chocolate bread that you can shape in a heart for the perfect Valentine's Day gift.   Plenty of chocolate and a bit of sugar to make sure you are delighted for breakfast toast, or an evening dessert.   If you have some leftover, you can turn this loaf into chocolate biscotti.   CHOCOLATE BREAD (Yield two loaves) ½ cup of warm water (approximately 100 deg...

A discussion of two different types of bread categories, enriched and not enriched loaves. The general rules on best packaging, and storing options for the different types of breads. Happy Baking Everyone! Please subscribe and share this podcast with another bread head.   For more information about House of Bread, please visit www.houseofbread.com .  To purchase the House of Bread recipe book, ple...

In this episode, Sheila explains the similarities and differences from Stollen, the German Christmas bread, and Panetonne.    After a review of the recipe, Sheila gives tips for easy recipe substitutions, and where to find the classic Panettone molds.   Please subscribe and share this podcast with a fellow bread baking friend.  For more information about House of Brea...

How do you know if you have given your dough enough time to develop a good texture and flavor? Well it is not that easy, because there are so many variables that a set time cannot be given in a recipe. I give you some tips, but understand that the real answer reveals itself when the bread comes out of the oven. That's baking bread, and why it is still interesting to me because I can get it wro...

Welcome to episode sixteen of the Baking with House of Bread Podcast. In this episode, I am going to talk Cranberry Orange Walnut the quick bread, which is a zestier pound cake with an intriguing citrus and cranberry taste.   If you are not a pie fan, then this loaf is a perfect holiday dessert loaf.   The 2020 holidays are especially important to have comforting homemade baked...