|
The Doctor posted:Can there be a rule or something where we stop apologetically calling ourselves poor? I don't know man, it's ok to not have money, and you can even be proud that you do everything by hand. I certainly do not use a mixer. I think he was talking about bread machines, which make terrible bread anyway. Also hand kneading is a glorious way to work out stress, and you can take as long as you want because it's basically impossible to overknead.
|
# ? Oct 28, 2012 14:44 |
|
|
# ? May 21, 2024 14:28 |
|
mediaphage posted:I think he was talking about bread machines, which make terrible bread anyway. Yeah I was referring to all this talk of Kitchenaids, but it was mainly tongue-in-cheek. It's good, we're all bread friends here.
|
# ? Oct 28, 2012 17:02 |
|
Otm Shank posted:So I really want to bake this bread: I don't know anything about the chocolate-orange variant but I made the plain white batter bread from here and it was delicious. The loaf vanished before it could fully cool.
|
# ? Oct 28, 2012 23:35 |
|
The Doctor posted:My weekly challah exploded! Do you have a recipe for this? For some reason, I seem incapable of making really really soft, airy, fluffy bread. I even bought wheat gluten, and that didn't help. It's one of my ultimate cooking goals to be able to make bread that I'd be willing to make everyday and eat the entire loaf and get really really fat off of.
|
# ? Oct 28, 2012 23:49 |
|
Rurutia posted:Do you have a recipe for this? For some reason, I seem incapable of making really really soft, airy, fluffy bread. I even bought wheat gluten, and that didn't help. It's one of my ultimate cooking goals to be able to make bread that I'd be willing to make everyday and eat the entire loaf and get really really fat off of. It's extremely simple! For two biggish loaves: 2 1/2 cups warm water 2 tbsps sugar 1 tbsp dry active yeast 2 eggs (size doesn't much matter, I opt for bigger) 2 tbsps oil 1 tsp salt 8 cups whole wheat flour (I'm sure white works just as well) Dissolve the sugar into the water, add the yeast and proof for like ten minutes or something, it will start to bubble. Add your eggs, oil, and salt to the yeast mixture, incorporate fully. To this, add four cups of your flour, slowly creating a batter, scraping the mix down off the sides of the bowl (I start out using a fork) until you have a kind of lumpy paste. You can let this hang out for a half an hour or so or you can immediately start adding the rest of the flour bit by bit. Once it starts getting firmer you can switch to mixing with your hands or a flat spoon or something. Once all the flour is in the bowl it's usually kind of a pain to keep incorporating it all so I dump the whole thing (loose flour and all) onto the counter and start pressing the flour into it. It tends to be a little wet so I add a little flour here and there but really it's ok if it's a little sticky, as long as it's a dough as opposed to a batter. Then I basically just knead for a few minutes until it's nommed all the loose flour and is a little more elastic. At this point I toss it on top of a disposable plastic grocery bag on the counter and lay another bag on top of it without attempting to wrap it. Leave for an hour or an hour and a half, come back (it should be huge), punch it down, knead it, then shape it however you like, I separate into two loaves so it's not held down by it's own weight (is this a thing? it feels like a thing), add to a well greased pan or greased surface and let it rise for another hour, then pre-heat the oven to 350 and once it's heated, toss it in for 35 minutes (not less!). It's important for the oven to be fully heated because it tends not to rise as much on the second go but it will explode again once it gets into the hot oven. Hope this helps!
|
# ? Oct 29, 2012 01:43 |
|
I am going to make that right now.
|
# ? Oct 29, 2012 15:52 |
|
Charmmi posted:I am going to make that right now. Let us know how it turns out!
|
# ? Oct 29, 2012 18:42 |
|
Here's a Youtube tutorial on how to make French bread! https://www.youtube.com/watch?v=sL8AlCVtK3c This is terrible. Don't do anything this guy says to do.
|
# ? Oct 30, 2012 05:34 |
|
The Doctor posted:Let us know how it turns out! The fluffiest softest bread I've ever laid eyes on. It poofed up almost double the height of the pan. This recipe is a keeper.
|
# ? Oct 30, 2012 13:10 |
|
Charmmi posted:The fluffiest softest bread I've ever laid eyes on. It poofed up almost double the height of the pan. This recipe is a keeper. Woohoo! Yes, I love this recipe and it magically goes into the oven looking normal and then proceeds to explode. I think the eggs are a big help.
|
# ? Oct 30, 2012 13:35 |
|
Ahhh, that's amazing! I'm so sad now that I have to wait til Christmas to have access to my baking tools. Just a couple questions: The Doctor You gave the recipe in volume, do you have it in weight, or do you know what the hydration % is supposed to be? Secondly, you punch down and re-knead before the second rise - have you tried just doing a french fold to keep as much of the air as possible? Charmmi Did you use a mixer or did you hand knead? Just wondering if using a mixer would gently caress it up. edit Going to make this someday too. http://www.weekendbakery.com/posts/recipe-for-80-hydration-baguette/ Rurutia fucked around with this message at 15:05 on Oct 30, 2012 |
# ? Oct 30, 2012 14:30 |
|
I used a mixer. My large cutting board that I usually knead on was nowhere to be found. The dough starts out very tacky and will eat up a lot of loose flour.
|
# ? Oct 30, 2012 14:38 |
|
Rurutia posted:Ahhh, that's amazing! I'm so sad now that I have to wait til Christmas to have access to my baking tools. Just a couple questions: That link is awesome, thanks for sharing it. I've been stuck with dense loaves and every once in a while I'd like a crusty baguette to come out out of my oven
|
# ? Oct 30, 2012 16:53 |
I've made the recipe from that link several times and it might be the best bread I've ever tasted (and I love bread). I struggle with shaping (baguettes are hard!), but I feel like I had no idea what a baguette was supposed to taste like until I made and tasted that bread. Whatever you do, eat it while it is fresh! lovely supermarket baguettes will keep for a couple days, but that one will literally be a rock in 8 hours (you can heat it back up in the oven at 350ish for a couple minutes to get a few more hours of life out of it). That recipe is the reason that I now own a couche and a lame. Edit: Found some pictures of my very first try at it: Kathandrion fucked around with this message at 17:35 on Oct 30, 2012 |
|
# ? Oct 30, 2012 17:10 |
|
Rurutia posted:Ahhh, that's amazing! I'm so sad now that I have to wait til Christmas to have access to my baking tools. Just a couple questions: No, I don't have it in weight. It's my own adaptation of a recipe I found a while ago and I don't use a kitchen scale. I also wouldn't have any idea about hydration %. I'm sure the folding technique would be fine as well, but punching it down and then shaping has been very successful.
|
# ? Oct 30, 2012 18:42 |
|
Reinhart's challah has 5.5% oil, 18% eggs, 7% egg yolks and ~45% water by weight. Salt is at 1.4%, sugar at 5.5%, and flour, of course, is 100%.
|
# ? Oct 30, 2012 19:04 |
|
Kathandrion posted:I've made the recipe from that link several times and it might be the best bread I've ever tasted (and I love bread). I struggle with shaping (baguettes are hard!), but I feel like I had no idea what a baguette was supposed to taste like until I made and tasted that bread.
|
# ? Oct 30, 2012 22:05 |
|
Doctor, whenever I've made challah, my recipe is pretty close to yours, except I use honey instead of sugar. I think if you try it you'll find the results quite delicious. The dough really lets the flavor of the honey you use shine through. I've used regular clover honey, wild thistle honey, orange blossom honey, chestnut honey, and by far the favorite, lavender honey.
|
# ? Oct 31, 2012 03:31 |
|
I made bread for the first time tonight, just a basic wheat type recipe. The end result was a dense loaf, like cornbread but wheat, instead of a light fluffy thing. What's the reason for this? Bad yeast, or something else?
|
# ? Oct 31, 2012 03:50 |
|
toplitzin posted:Doctor, whenever I've made challah, my recipe is pretty close to yours, except I use honey instead of sugar. I will do this at some point in the near future, for sure.
|
# ? Oct 31, 2012 03:57 |
|
Enter Char posted:I made bread for the first time tonight, just a basic wheat type recipe. The end result was a dense loaf, like cornbread but wheat, instead of a light fluffy thing. What's the reason for this? Bad yeast, or something else?
|
# ? Oct 31, 2012 03:59 |
|
TychoCelchuuu posted:Did it rise at all? A bit, but the end result was still a pretty dense loaf.
|
# ? Oct 31, 2012 04:02 |
therattle posted:That looks amazing. As soon as bread goes from being really fresh I toast it. How is that when toasted? It's good. Once past the first day you can get some life out of it if you warm it up or toast it, or of course you can just make panzanella or croutons out of it.
|
|
# ? Oct 31, 2012 04:18 |
|
I snapped a quick pick of the innards of the challah I made with The Doctor's recipe. So fluffy!!! And that chunk missing is because my cat ate my loving bread. gently caress you cat you have your own goddamn food and how did you eat through a layer of heavy duty foil to get at my loving bread. I mean gently caress, dude. This is how I found it when I got home just now. Fuckin cat.
|
# ? Oct 31, 2012 06:01 |
|
Enter Char posted:A bit, but the end result was still a pretty dense loaf.
|
# ? Oct 31, 2012 07:55 |
|
Enter Char posted:A bit, but the end result was still a pretty dense loaf. That challah looks amazing. I've never heard of a bread-eating cat!
|
# ? Oct 31, 2012 11:47 |
|
Charmmi posted:I snapped a quick pick of the innards of the challah I made with The Doctor's recipe. So fluffy!!! Awesome! That's basically what my bread always looks like, except whole wheat. I can't believe your cat ate your bread...
|
# ? Oct 31, 2012 13:44 |
|
therattle posted:What flour did you use? Can you tell us your recipe and method? I can't find the recipe I used, but it seems similar to the challah posted here. The recipe I used had a bit less water proportionately. I used wheat flour. Process was mix, knead let rise, knead again and shape. I also did not proof my yeast, which I guess is worth doing.
|
# ? Oct 31, 2012 14:38 |
|
Enter Char posted:I can't find the recipe I used, but it seems similar to the challah posted here. The recipe I used had a bit less water proportionately. I used wheat flour. Process was mix, knead let rise, knead again and shape.
|
# ? Oct 31, 2012 14:45 |
|
therattle posted:Did you use white wheat flour or wholemeal? How long did you knead for? Did you knead by hand or machine? Whole wheat flour, hand kneaded for 2 minutes each kneading.
|
# ? Oct 31, 2012 15:17 |
|
For what it's worth, I'm not sure how challah-y that challah is. Traditionally, challah is way more eggy - like enough yolk to turn it golden. It's a bit stiffer, too. That said this bread is probably more appropriate to eat on a regular basis since challah can be pretty rich.
|
# ? Oct 31, 2012 16:05 |
|
mediaphage posted:Traditionally, challah is way more eggy - like enough yolk to turn it golden. To be fair, most 'golden' challah in the supermarket is colored artificially. The golden exterior is easy enough to get at home with an egg wash right before baking. vvv- Doctor's recipe is a bit light, but I hope you don't mean 8/10 per loaf. I don't really want to debate the 'rules of challah' but I've never seen or used a recipe that heavy, and I grew up in a Jewish family. GigaFool fucked around with this message at 17:19 on Oct 31, 2012 |
# ? Oct 31, 2012 16:27 |
|
I think mp means the crumb itself has a bit of a golden hue. When I've made challah I've used recipes that have like 8-10 eggs/egg yolk and the color is noticeable. Doctor's recipe is more similar to a regular sandwich loaf.
|
# ? Oct 31, 2012 16:42 |
|
mediaphage posted:For what it's worth, I'm not sure how challah-y that challah is. Traditionally, challah is way more eggy - like enough yolk to turn it golden. It's a bit stiffer, too. Indeed, it is just an all-purpose loaf that happens to contain eggs.
|
# ? Oct 31, 2012 18:59 |
|
Happy Hat posted:
Modern dry yeast really doesn't need proofing, just mix it with the flour. I have never had a dough made with dry yeast fail to rise, and I always just add it in the mix without proofing. Last year, I was in my family's falling down summer house and brought stuff to bake bread. Then I realized that I had forgot to bring yeast of any kind. Looked through the mostly empty pantry and found a package of dry yeast that expired in 1999, which means it was made in 1997 or so. Mixed it with the flour, and the rising was really no different from bread made with fresh pressed yeast.
|
# ? Nov 1, 2012 19:59 |
|
axolotl farmer posted:Modern dry yeast really doesn't need proofing, just mix it with the flour. I have never had a dough made with dry yeast fail to rise, and I always just add it in the mix without proofing. I also often just toss it in, but the last couple times I have proofed it I have had an improved rise.
|
# ? Nov 1, 2012 20:09 |
|
Enter Char posted:Whole wheat flour, hand kneaded for 2 minutes each kneading.
|
# ? Nov 1, 2012 20:43 |
|
GigaFool posted:To be fair, most 'golden' challah in the supermarket is colored artificially. The golden exterior is easy enough to get at home with an egg wash right before baking. I've done 2 eggs + 2 yolks for one large loaf and 4-5 whole eggs or 8-10 egg yolks for two loaves.
|
# ? Nov 1, 2012 21:23 |
|
I would like to share that I recently received the book Tartine Bread as an unexpected birthday gift, and it is pretty fantastic. The pictures are beautiful. It feels like a much more lay version of the Breadbaker's Apprentice, which is also fantastic, and I also own that too!
|
# ? Nov 2, 2012 00:21 |
|
|
# ? May 21, 2024 14:28 |
|
therattle posted:
This was the result of a bout of insomnia I tried to battle with gin and then decided I might as well bake a loaf of bread if I couldn't sleep: Also, don't dump the whey if you make cheese. It is great as liquid in bread dough.
|
# ? Nov 2, 2012 06:13 |