Stores out of bread?

[ea56]

Bob

its all cool my friend.  I hope that you and all the rest of us will be able the obtain the things we need to get thru this crisis.  We are truly in uncharted territory with COVID-19.

 

One thing I’ve thought of is trying to order some of the things I may need online thru Target.  I believe I’ve seen you post about doing this in the past, and it may be one way to also get thru this.  But I just checked out the Target website and it looks like even this isn’t going to work too well, at least today.  But I bet they manage to get some inventory soon, they need the money to stay afloat, just like we all need our TP and food.

 

Take Care.

Eddie

 

[sfh074]

I would love......

to have a fake version of these pallets in the back of my truck and drive around here in the "TP-LESS" Atlanta area. Every time someone gives me a look I would smirk while shaking my head YES, and give them a big thumbs up.

 

Bat sh-t crazy here in GA as well, I'm sorry to report. Haven't been able to get any TP in a week.  Had to settle for tortillas from the bread isle yesterday at Kroger. Zero bread in an isle that normally runs the full length of an entire isle.

Now that I think about it, tortillas might just have an alternative use that people haven't had to come to grips with yet. LOL[this post was last edited: 3/15/2020-15:26]

 

[appnut]

Eddie, I had planned on that avenue also as a means.  But giving this all some time to ease out a bit.  People cannot continue to buy in panick for weeks on end.  

 

[Ultramatic]

 

 

Yeah. I just pulled out my long forgotten Goldstar bread machine. I already bought the bread flour and yeast over a month ago thinking of the eventuality of bread getting scarce. 

 

Be nice to see everyone's results and if possible post the recipe.

 

 

[chachp]

Go early.......

 

<span style="font-family: georgia, palatino;">They have been saying on the news to try to go when the stores open in the morning because the shelves get stocked at night.  I tried that this morning and it worked.  The shelves that were empty yesterday had some product this morning.  Not fully stocked but there was stuff there.  Like chicken.  All the chicken bins were empty when I was there yesterday but this morning they were stocked again.</span>

 

<span style="font-family: georgia, palatino;">So, if that is an option its another strategy to try.  Our Kroger and Walmart Neighborhood Markets are not 24X7.  Bob if your neighbor is going to try to go to the store advise them to go early.  I don't know if they are rationing and only putting out so much at a time or if they are just having trouble keeping up.</span>

 

<span style="font-family: georgia, palatino;">I'm with you Eddie.  I am 65 and never in my life have I seen this.  I see how bat shit crazy people get around here when they predict a dusting of snow.  But this is something on a level I have never seen and hope to never see it again.</span>

 

[ea56]

Try making my No Knead Bread recipe.  It will keep you occupied while staying home and provide you with a tasty staple necessity, and maybe help take your minds off the COVID-19 crisis for a while.  Plus its fun and rewarding to do.

 

Eddie

 

[DADoES]

 
WM here stopped 24-hrs several months ago for closing 1a to 6a.  Now closing until further notice from 11p to 6a for a bit more stocking time.  I arrived 6:38a this morning, sparse crowd, no TP.  Can't stock what they can't get.  Just observing, I don't quite exactly need any at the moment.

Local grocery chain is normally 6a to 11p. Now 8a to 8p.

My dad is in Bob's situation for TP, wipes, and diapers due to post-colon cancer and other GI issues. The sisters keep them stocked via deliveries.

No 91% isopropyl alcohol, which I need to refresh the supply ... I use it to make spectacles cleaner (50% alcohol, 50% distilled water, few drops of Dawn).  None at WM, the local grocery, or the pharmacy I patronize.  Was @ Walgreens last Thu, didn't see any there but am not intimately familiar with the store layout so maybe overlooked it.

 

[nmassman44]

Ok back to the original topic at hand....Question I have about the No Knead Bread is when it’s in the rise stage for 8+ hours is that on the counter or in the fridge? And is it covered with a towel or plastique wrap? I plan on trying this recipe out shortly. And if one is using a dark nonstick pan remember to reduce oven temps by 25 F and bake for minimal time...

 

[nmassman44]

Ok I reread the post and it answered the burning question of covering with plastique wrap...

 

[ea56]

Mike,

let the dough rise on the counter with the bowl covered with plastic wrap.  It will look like a sponge as it rises and the surface will have lots of small bubbles on it.  And in this instance, don’t reduce the oven temp by 25 degrees when using a non stick pan, use the same 450 F.  The original recipe calls for baking it in a cast iron dutch oven, and we all know that these are heavy, dark, heat retaining pans.  You want that intense heat for this bread.  Be sure to use a silicone or rubber spatula to scrape the dough out onto the bread board, you don’t want to leave any of it behind in the bowl.

 

I tweaked the original recipe in order to get nice loaves suitable for slicing for sandwiches and toast.  I would also recommend looking at a few of the YT videos.  It will help you get a visualization of what the dough should look like and how the procedure goes.

 

To form a nice loaf with this dough, after you give it about 10-12 turns with a dough scraper, pat it out into a rectangle, (using enough flour to keep it form sticking and to make it easy to handle) about 8”x12” and fold 1/3 over the end and then fold the other end over 1/3, like your folding a letter to put into a legal envelope, then fold that over again in half.  Pinch the seams to seal and place seam side down into our sprayed or greased pan.  It doesn’t have to be perfect, this dough is soft and very forgiving.  It should rise to about 1/2” to 1” from the top of the pan before baking, then while it bakes it rises the rest of the way.  After about 20 mins I place a sheet of foil over the top of the loaves to prevent over browning and I bake them in the bottom 1/3 of the oven.

 

HTH,

Eddie

 

[nmassman44]

Good to know, Thanks! The reason I asked about temp is that I have those heavy duty Le Crueset pans that do a great job baking....

 

[ea56]

BTW, the dough will almost fill a 4 qt. bowl to the top or almost to the top by the time its ready to turn the dough onto a floured board and begin forming the loaf.

 

 Play around with, it make it your own and use techniques that work for you.  There’s more than one way to skin a cat at they say. I’m just trying to convey what I’ve found to work well for me through trial and error.  Make the experience fun, then you’ll want to continue making bread.

 

Eddie

[this post was last edited: 3/15/2020-18:07]

 

[ea56]

Oh, and Mike that looks like a really nice loaf pan.  If its smaller than the 9”x5” pan I use, you may want to reduce the amount of flour to 3 1/2 cups and the water to 1 3/4 cups, salt 1 tsp and rapid rise yeast to 1/2 tsp. to compensate for a smaller volume pan.

 

Eddie

 

[mattl]

I've 3 bread machines, none produce a loaf I'm happy with.  The last a Cuisinart does a poor job at best. Bread is easy to make in the KA, this is the recipe I make all the time, fantastic fresh out of the oven.

 

 

Loading…

www.kingarthurflour.com

 

[combo52]

Bread results

Hi Gary, reply #6, I think you were right.

 

Well we got bread but it was only 1/2 as high as it should have been, it was very dense and tasty, myself and two friends ate all of it.

 

I tried proofing the yeast, 1/4 cup warm water 2 1/2 ts yeast, 1 ts sugar in a glass and in 15 minutes it over flowed the 12Oz glass, I am going to try the bread again with twice as yeast.

 

John L.

 

[vacerator]

As our kids are

early millenials, late 80's and early 90's, I told our son in law that I doubt any of them can make bread. He told me all they have to do is google how to do anything, and they can. Ok, I asked when the last time was one changed a flat tire.
I know, they don't have to know how, they just call the auto club. Many cars do not even come with a spare anymore.
One gal we know had the small Range Rover with the Automotori sourced V6. Her temp. light came on, and she drove it till the engine siezed up. She said that's the last time she buys a car because it's cute. I told her if it happens on her Nissan Xterra, the same thing will happen if she doesn't shut the engine down. Coolnat needs to be checked periodocally on any vehicle.

 

[sfh074]

Not called .......

Idiot lights for nothin!  But now you're saying the idiot lights don't work on the latest generation??  LOL  The lowest common denominator is getting lower it appears.  But then every generation says that about the next.

 

I once had a Jaguar that had an idiot light that would come on, if any other bulb burnt out.  I wanted to know if there was an idiot light for that particular idiot light.  You know, an idiot light ...... to tell you the idiot light (that tells you any other bulb in the vehicle burnt out) burned out .      Just thought they should  cover all possibilities.

 

[Ultramatic]

 

 

Finally got around to using the bread machine. While bread is plentiful here, I'd rather not go out. This is the french bread recipe that came in the machines manual. We'll see in a few hours.

 

<script async src="//embedr.flickr.com/assets/client-code.js" charset="utf-8"></script>

 

<script async src="//embedr.flickr.com/assets/client-code.js" charset="utf-8"></script>

 

[Ultramatic]

 

 

Proofing. Smells very yeasty.

 

<script async src="//embedr.flickr.com/assets/client-code.js" charset="utf-8"></script>

 

[Ultramatic]

 

 

 



 



 



 

Disappointed.  While the crust was spot on, the taste was not. It had an off, yeasty taste. I didn't like the smell as it baked, so that was a sign. The inside was somewhat tough and rubbery. I measured and followed the instructions carefully, I mean it was a very simple recipe. I used, Gold Medal bread flour, Red Star yeast (fresh), sugar, salt and correct temperature water (80F). I keep wondering if it was the yeast. Or perhaps it was just a lousy recipe. Well, back to the drawing board.