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Annual Prophet posted:All of his videos are excellent, at least for the FWYS method(s). As a complete noob, I had much more success with FWYS (the book) plus these videos than with the other book I used (BBA). yeah, i have nothing but good things to say about FWSY -- even if you dislike the result (someone here was saying how they didn't like how thick the crust is) i think he does a good job of giving you the tools you need to adjust and tailor the bread to your liking. the basic method he lays out is solid, and in my case the first attempt (using the basic saturday white bread recipe) far exceeded my expectations, which is a nice confidence boost to get when you're just starting out.
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May 25, 2016 16:17
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I'm going to try making mollete de Antequera. I've consulted a few recipes from various sources and I think I've translated this one:v http://www.blogseitb.com/recetasdecocina/2012/09/24/molletes-de-antequera/ correctly. Has anyone attempted this sort of bread, and if so, are there any particular pitfalls I need to avoid? It looks simple enough to me, although I'm going to be doing it by hand because I don't have a mixer with a dough hook.
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May 25, 2016 16:25
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Mr. Glass posted:i found this video from the FWSY dude to be super helpful: https://www.youtube.com/watch?v=MPdedk9gJLQ&t=128s I've had great results since I stopped flipping the dough over and manhandling it like that and started doing it this way instead: https://www.youtube.com/watch?v=vEG1BjWroT0&t=174s It's all smooth motions that keep the dough right side up, which is especially great when the dough is on the wet/sticky side of things. poverty goat fucked around with this message at 18:00 on May 25, 2016 |
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May 25, 2016 17:52
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The Goatfather posted:I've had great results since I stopped flipping the dough over and manhandling it like that and started doing it this way instead: nice, i'll have to give this a try. dude makes it look super easy although i'm sure it's more difficult if you don't make a bajillion loaves every day. when you say "great results" what is improved in comparison to the FWSY method? rise height? crumb? everything?
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May 25, 2016 18:15
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The Goatfather posted:I've had great results since I stopped flipping the dough over and manhandling it like that and started doing it this way instead: God that is beautiful, I loving love bread videos. Something else to try this weekend.
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May 25, 2016 19:09
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Thanks, everyone, for the banneton and lame tips! I usually make a large batch and split in half, so 2x 8" cheapos it is! I went to Cost Plus before making my post, since my MIL said they had bannetons at hers, but ours didn't have any. Time to see what my wife prefers for the lame. I'd be fine with a DIY skewer version, but she may want something a liiitle bit nicer. And yeah, once we get our baking steel I'll buy a big metal mixing bowl so I don't have to manhandle the dutch oven and risk burning myself when I remove it from the oven.
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May 25, 2016 19:34
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Mr. Glass posted:yeah, i have nothing but good things to say about FWSY -- even if you dislike the result (someone here was saying how they didn't like how thick the crust is) i think he does a good job of giving you the tools you need to adjust and tailor the bread to your liking. the basic method he lays out is solid, and in my case the first attempt (using the basic saturday white bread recipe) far exceeded my expectations, which is a nice confidence boost to get when you're just starting out. The guy is also a really good dude. He runs a few shops in Portland that are just beautiful, and he's really friendly even though he has a lot going on. I've been to his bakery and pizza restaurant, but not his newer cocktail lounge. I managed to catch him and have a conversation in the bakery. He signed my copy of FWSY at the end of it!
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May 26, 2016 01:47
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SymmetryrtemmyS posted:The guy is also a really good dude. He runs a few shops in Portland that are just beautiful, and he's really friendly even though he has a lot going on. I've been to his bakery and pizza restaurant, but not his newer cocktail lounge. I managed to catch him and have a conversation in the bakery. He signed my copy of FWSY at the end of it! that's awesome. I loved his story about getting NIMBY'd out of Eugene - that's where i grew up and i can totally see that happening there.
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May 26, 2016 02:24
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Yeah I loved that part of FWSY too. The idea that the smell of baking bread in the air was a nuisance and that flour dust was an explosive risk was just too rich.
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May 26, 2016 04:27
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Mr. Glass posted:that's awesome. I loved his story about getting NIMBY'd out of Eugene - that's where i grew up and i can totally see that happening there. That's where I live now, and I can absolutely see that happening. I am completely unsurprised.
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May 28, 2016 01:52
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 first stab at cheddar+jalapeno. I went with 25% cheese (grated, added before folding) and like 18.5% jalapenos (added after the second fold), percentages gleaned from the jim lahey no-knead recipe that's around or some derivative of it (note: this is not no-knead, just a standard 79ish percent hydration sourdough). The grated cheese evenly mixed makes for just the right cheesiness throughout the crust, but next time I think I'd maybe add some of the cheese cubed when i add the peppers to make for a cheesier interior. It's definitely not enough jalapeno, but I missed the farmer's market and had to settle for peppers from food lion so lovely peppers are probably the problem I had to leave for a few hours during the bulk rise and it got away from me a bit, which after proofing made for a huge piece of puffy dough that was hard to handle, so it came out a little goofy looking. Looks pretty good on the inside, though. The transition from winter to summer is messing up my bread timing 
poverty goat fucked around with this message at 15:40 on Jun 4, 2016 |
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Jun 4, 2016 15:23
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Quick question - for an aspiring baker who wants to bake mostly using whole wheat flour, what's a better book - Tartine, or Flour Water Salt Yeast?
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Jun 4, 2016 19:11
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So I am coming on the heels of a couple of discussions regarding getting a no kneed bread shaped and in the oven, and that's been helpful. My question is how the heck do you get it into the dutch oven? I've tried doing the last rise in a bowl with a floured towel and just dumping it in, and that works, but if I miss one spot on the towel I have a stringy mess. I have also just done the last rise on the counter, but then I am trying to juggle a blob of dough bigger than my hands into a hot pot and that doesn't always work out either. Am I over proofing? The recipe I am using is 70% hydration, 12 hour rise without kneading, then folding and a 2 hour rise. I am really not doing much shaping except folding until it holds its shape a bit. Do I need to get a scraper and follow that SFBI video? Should I abandon the no knead style and work the dough more?
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Jun 4, 2016 19:13
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The Midniter posted:Quick question - for an aspiring baker who wants to bake mostly using whole wheat flour, what's a better book - Tartine, or Flour Water Salt Yeast? In my opinion, the best books to choose from for a beginner are Beranbaum's The Bread Bible, Reinhart's The Bread Baker's Apprentice, DiMuzio's Bread Baking - An Artisan's Perspective, Hamelman's Bread - A Baker's Book of Techniques and Recipes, and Forkish's Flour Water Salt Yeast. You'll find many opinions with different recommendations of each for various reasons, but to me, it comes down to just two: Hamelman and Reinhart. Reinhart writes really engagingly, but Hamelman will give you a better foundation of skills and explains why things work the way they do almost as well as Beranbaum, who writes more like a textbook. DiMuzio will give you more of a professional introduction to bread baking and is great at putting into words what most authors can only show on film. I consider Forkish best as a supplement to the others; in my opinion, Hamelman for the technically-minded and Reinhart for the less-so is the ideal introduction to bread baking.
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Jun 4, 2016 19:45
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The Midniter posted:Quick question - for an aspiring baker who wants to bake mostly using whole wheat flour, what's a better book - Tartine, or Flour Water Salt Yeast? poverty goat fucked around with this message at 02:08 on Jun 5, 2016 |
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Jun 5, 2016 02:00
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The Midniter posted:Quick question - for an aspiring baker who wants to bake mostly using whole wheat flour, what's a better book - Tartine, or Flour Water Salt Yeast? The correct answer is Tartine #3. FWSY is a really good book too.
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Jun 5, 2016 05:22
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Do people throw flour onto the top of their bread before it goes into the oven because it looks cool? Is that the main reason for it?
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Jun 6, 2016 06:46
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Jimmy James posted:Do people throw flour onto the top of their bread before it goes into the oven because it looks cool? Is that the main reason for it? It's to make sure the bread doesn't stick to the banneton.
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Jun 6, 2016 11:30
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SubjectVerbObject posted:So I am coming on the heels of a couple of discussions regarding getting a no kneed bread shaped and in the oven, and that's been helpful. My question is how the heck do you get it into the dutch oven? I've tried doing the last rise in a bowl with a floured towel and just dumping it in, and that works, but if I miss one spot on the towel I have a stringy mess. I have also just done the last rise on the counter, but then I am trying to juggle a blob of dough bigger than my hands into a hot pot and that doesn't always work out either. pretty much just don't miss a spot on the towel and fling it quickly into the dutch oven. you could let it rise in the bowl with parchment, doing a quick slash before putting the whole thing in and using the paper as a sling. (though i always got weird creases on the loaf doing that.) this is 75% hydration, haphazardly dumped from a stiff couche and it fell slightly sideways:  light brioche hamburger buns:  anyone have tips for shaping hamburger buns? no matter how flat i shape them to rise, they still come out fairly dinner roll shape.
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Jun 7, 2016 09:42
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Flatten them with your rolling pin before final rise.
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Jun 7, 2016 11:08
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Also put a dimple in the center. The center of any bread will rise more than the edges, so if you counteract that by making a dent in the middle of the bun, you will get a flatter shape.
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Jun 7, 2016 19:57
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  This time is ~30% cheese and ~20% jalapenos, 2/3 of the cheese grated and mixed in with the starter/salt and 1/3 cubed and added after the second fold with the jalapenos. IDK if it's perfect yet but definitely a step in the right direction
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Jun 11, 2016 14:36
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This is my first transition from bread in the winter to bread in the summer. I've been using 75 degree water for everything since things warmed up and I had to ice it today because my cold tap water is 80 degrees. Hurray for water towers. The usual 5-7 hour bulk fermentation was still done in ~3.5. Feeding the starter before bed to mix in the morning now yields overripe starter first thing in the morning unless I set an alarm. I might move to twice a day feedings to see how that goes. The sun
poverty goat fucked around with this message at 19:30 on Jun 11, 2016 |
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Jun 11, 2016 19:27
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Looks great, just like all your bread! I'm struggling, just moved from NYC to Virginia, and I left my sourdough culture behind in the chaos. Started a new one of course, but the yeast here definitely behaves differently (doesn't seem to be as robust), not to mention the tap water is kinda gross here. Still trying to dial it in. I've got a poolish going on the counter, so hopefully I'll have a good result to share tomorrow.
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Jun 12, 2016 02:51
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So my wife is pregnant and wants something other than my crusty artisan loaves and I needed an excuse to try something different. This was my first attempt at a sandwich loaf. Recipe is the light wheat bread(using honey) from Bread Baker's Apprentice. I think it came out okay. 
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Jun 12, 2016 04:16
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So I just started making my own bread again, and I have a different work schedule now than when I last did it, and am having trouble fitting it in. I've been using this sourdough recipe: https://www.weekendbakery.com/posts/sourdough-pain-naturel/ . It's the three stretch-folds and the 2.5 hour rise that make it difficult. I would mix the poolish in the evening, but I don't usually have time in the morning to make the dough up to the final rise before work. Suggestions?
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Jun 13, 2016 01:10
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SubjectVerbObject posted:So I am coming on the heels of a couple of discussions regarding getting a no kneed bread shaped and in the oven, and that's been helpful. My question is how the heck do you get it into the dutch oven? I bench proof it on a piece of parchment paper. Before I put it in the dutch oven I cut the paper like 1" around the dough, score it, then transfer it to the pre-heated dutch oven. Works flawlessly, doesn't gently caress up the shape at all. I use these sheets so I don't have to deal with a roll bunching up etc. http://www.kingarthurflour.com/shop/items/baking-parchment-paper-set-of-100-half-sheets You can fit 2 1kg boules on them too, just punch the paper together a little bit so they don't touch. The Goatfather posted:This time is ~30% cheese and ~20% jalapenos, 2/3 of the cheese grated and mixed in with the starter/salt and 1/3 cubed and added after the second fold with the jalapenos. IDK if it's perfect yet but definitely a step in the right direction Looks awesome, next time put a handful of shredded cheddar over the top of the loaf when you put it into the dutch oven, gives it an absolutely incredible caramalized crust, best thing I've ever smelled.
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Jun 13, 2016 15:40
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My wife made a batch of Smitten Kitchen's whole wheat bread, baked half of it and put the other half in the fridge. A couple days later, the top had formed a bit of a skin and was a little hard in one spot. Is there any way to reverse that hardening, say by adding water? Or how can we avoid that in the future?
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Jun 13, 2016 16:19
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 Grilled naan on pizza stone on a blazing hot charcoal grill. Turned out good.
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Jun 14, 2016 03:55
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The Midniter posted:My wife made a batch of Smitten Kitchen's whole wheat bread, baked half of it and put the other half in the fridge. A couple days later, the top had formed a bit of a skin and was a little hard in one spot. Is there any way to reverse that hardening, say by adding water? Or how can we avoid that in the future? I generally rub/spray some vegetable oil on the top of the dough, and then cover it in plastic wrap.
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Jun 14, 2016 22:38
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mmartinx posted:I bench proof it on a piece of parchment paper. Before I put it in the dutch oven I cut the paper like 1" around the dough, score it, then transfer it to the pre-heated dutch oven. Works flawlessly, doesn't gently caress up the shape at all. Thanks for this. I just came here to post after another disaster. I am proofing on a floured counter top now and the dough spreads out to about twice the size. Which means while the oven is heating up I try to shape it into more of a ball. That isn't working. It's still too big for my hands and somehow sticks to them even with flour which means what goes in the pot is nowhere near round. Also when I am trying to shape it I get big bubbles. Scoring the loaf caused it to fall a bit. So basically my 'boule' is going to be flat and triangular. I dunno, it definitely is expanding a lot, but I have find a better way to work with it. My wife says the dough is too wet, but I am doing a little less than 70% hydration. Would I be better off trying to do 'knead the heck out of it' recipe? I want to progress to pure sourdough, which is why I am liking the no knead formula.
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Jun 17, 2016 22:43
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What's the recipe you're using?
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Jun 17, 2016 22:53
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HIJK posted:What's the recipe you're using? 600g flour 420g water 20g salt half packet of yeast. Mix, let sit for 12 hours. Put on counter, fold, fold some more. Once it is stretchy, let sit for 2 hours, put in oven, 25 min covered, 15 uncovered.
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Jun 18, 2016 03:45
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You're doing too much after primary, let it sit for 18-24 and skip the folds, unless by folds you mean shaping.
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Jun 18, 2016 04:49
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SubjectVerbObject posted:600g flour My first thought is that you should divide the dough into two halves if it's too big for your hands. In my experience water can make dough temperamental if there's too much. Add a little bit at a time. Mix it well, if there's any dryness or unmixed dough then add water until it's all mixed in. You might not need as much as the recipe suggests. Using the parchment paper will also help, I've done that myself with good results.
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Jun 18, 2016 05:12
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Do any of you guys have a really pro bread pudding recipe
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Jun 20, 2016 16:41
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The Goatfather posted:Do any of you guys have a really pro bread pudding recipe I always just eyeball the egg/milk mixture, but the secret to a really great bread pudding is letting it sit and soak up the custard before you bake it. Overnight is ideal but even a good few hours can make a big difference.
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Jun 21, 2016 00:45
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At just 70% hydration it's definitely not the water content, that is not very high hydration at all so the problems are with the structure of the dough. I think the problem is too long of a primary fermentation and then too long of proofing. Once a dough overferments, it'll lose a lot of structure. At that point, baking it as a ciabatta works best rather than trying to shape it into a boule. I would definitely try making a smaller loaf to start so you can have a better feel for the dough and work with it. Scale it down to about 400 g of flour. During your first 2 hours of primary fermentation, do stretch and folds every 30 minutes. That is when you should be doing stretch and fold, not after primary fermentation. I highly recommend these s+f at the beginning of primary fermentation to help give structure to the dough. It doesn't add much work over doing pure no-knead but significantly improves your dough. I would then move it to the fridge to retard the primary fermentation. The cold dough will then also be easier for you to work with to shape it. After you shape it, proof in a basket or lined bowl to help keep the shape as it proofs. You can proof for up to 2 hours at room temp or stick it back in the fridge to let it proof even a bit longer, but definitely keep an eye on how the dough is feeling throughout proofing because it can end up taking a shorter or longer amount of time based on numerous factors.
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Jun 22, 2016 07:45
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I actually do the opposite. I do a short autolyse (length controlled by whenever the dough levels off in rising), then retard in the fridge for the week (deflating as necessary to prevent too much CO2 build up which can kill yeast), then pull it out in the morning for stretch and folds throughout the day (at long intervals, usually once before work, once at lunch, once after work, then shape and proof right before dinner). But I also do 80% hydration and prefer this because working with 80% hydration dough right after autolyse sucks. Structure of the dough by the 2nd s+f is already very elastic and easy to work with. By happenstance, I'm actually making daily bread this week and took a picture 2 days ago, even though the one yesterday came out better.  I agree though, 12 hours sit without s+f's sounds very long. At 70% hydration, the dough being way too sticky sounds more like lack of gluten formation. I think maybe your expectation for 'elastic' is a bit under? The loaf falling a bit after scoring is normal, oven spring should restore it and more. Rurutia fucked around with this message at 11:58 on Jun 22, 2016 |
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Jun 22, 2016 11:52
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I made another round of jalapeno cheddar. This time I left the peppers in rings instead of dicing them and they give a nice little hint of heat when you bite them. When diced there was great sweet jalapeno flavor throughout but no heat to be found. In rings the sweet jalapeno flavor was surprisingly well distributed anyway, but not well enough, so I think I'm going to end up going with a fine dice and some big pieces (not necessarily rings) and maybe upping the peppers another 5-10% to check all the boxes, kind of like I'm doing with the cheese. No pics, though I'm thinking about doing onion bread rolled in an everything bagel type seed mix next 
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Jul 2, 2016 01:42
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