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Thumposaurus posted:Do stretch and folds and you don't need to knead. In the linked recipe where would I do stretch and folds?
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Aug 12, 2016 01:54
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Every 30 mins or so.
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Aug 12, 2016 11:52
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Whelp thanks to you wonderful people I finally have a loaf I'm not terrible ashamed of! Followed that crusty white bread recipe, the crust isn't actually that thick, though in parts its a bit papery where it looks like a bubble formed on the surface? Regardless decent flavor and unlike my other attempts there's actually a crumb and air holes! 
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Aug 12, 2016 15:20
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Carillon posted:In the linked recipe where would I do stretch and folds? If you're using instant yeast, this is a decent guide: https://platedujour.com/2015/01/25/saturday-white-bread-90-white-wheat-flour-ken-forkish-method-1-bread-and-two-surprises/
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Aug 12, 2016 16:23
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Mikey Purp posted:If you're using instant yeast, this is a decent guide: https://platedujour.com/2015/01/25/saturday-white-bread-90-white-wheat-flour-ken-forkish-method-1-bread-and-two-surprises/ I ended up using active dry.
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Aug 12, 2016 16:24
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Same thing basically, I think you just use 1/3 more active dry yeast to replace instant.
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Aug 12, 2016 16:29
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Holy gently caress does sourdough taste good. I've never baked bread in my life and I decided to give sourdough a shot. It turned out amazing. God drat sourdough is tasty. They say you can keep sourdough for up to a week and it'll be fine, but that's bullshit. No way is sourdough gonna last a week at the rate I'm eating it. And another thing that surprised me. The starter smells soooo good. when I feed, it'll smell dull and earthy, but once it's sat for 12 hours it smells so bright and fruity. http://imgur.com/a/CQP2c
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Aug 12, 2016 20:34
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^^^Very nice!
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Aug 16, 2016 14:06
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Sourdough is what I'm shooting for as well. I made my first loaf last night. Tastes and smells amazing to cook. However, yours looks a bit better than mine.  I have some hypothesis about what I messed up.
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Aug 16, 2016 17:53
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You made a very respectable sourdough deep dish pizza (vegan). Where do you think you went wrong? What process and formula did you use?
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Aug 16, 2016 20:35
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LittleBob posted:You made a very respectable sourdough deep dish pizza (vegan). I did 1tbs of my start mixed into 75g flour / 75g water for leaven left that for about 6-7 hours, a piece floated in water so it was done when I got home. dissolved 10g salt into 40g warm water then mixed the salt water with leaven (mistake) mixed in the rest of the 150g water mixed in slowly the 275g flour (after this step is when the salt water should have gone in) let sit for 30min folded and let sit for 20min (x6) let sit again for 30min in dutch oven (this should be way longer) 20min bake at 500 w/ lid 10min bake at 450 w/ lid 15min bake at 450 w/o lid I was going for loaf, not pizza :/
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Aug 16, 2016 20:44
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Yes, you should add the salt after your autolyse (the first thirty minute rest after mixing flour, leaven, and water. You have probably quite a high percentage of leaven as well. I'm guessing it was about 135g after float test etc which is about 49%. Your bulk ferment may be going a bit faster than you think. This can especially vary with temperature - not just of your kitchen, but of the dough itself after mixing. Get yourself a large measuring jug, or container with measurements marked on. Or just use something something you have that's clear with straight sides and mark off every 1cm or something. Pay attention more to the size and feel of the dough than going for a particular time. Proof time for sourdough can vary wildly for all sorts of reasons, so again, pay attention to the dough and not the clock. Finger dent test it. Where I live now I'm ready to bake after 1-1.5 hours. Where I lived before, twice that, easily. Pay special attention to shaping a tight boule as well, lots of videos in this thread for that. Bake seems fine, but I would try to get it going in to a hot dutch oven. Using a bowl with a towel, well floured, to rest your dough instead.
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Aug 17, 2016 13:39
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I followed this video and it seems to be working very well for me.: https://www.youtube.com/watch?v=be57uXRf5xo
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Aug 17, 2016 23:07
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Have a no-knead in the fridge for a slow ferment for Monday as we're out of town this weekend. Excited to see how it turns out.
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Aug 18, 2016 17:05
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I think the acetic acid bacteria in my starter have out-competed the lactobacillus. Came home a couple days ago to my kitchen absolutely reeking of vinegar, coming from the starter which no longer has even a hint of the appley smell it had before. Also the liquor no longer forms a crust like in the pictures I shared in this thread a few months ago. I've stepped up my feeding to twice daily (250g each of water and whole wheat flour), roughly every 12 hours, which is about the point in time the vinegar smell becomes very strong again. That seems to be helping but I was wondering if anyone had any ideas on how to tip the scales back in favour of the lactobacillus. I've been debating adding either 50g of milk or getting pure lactose and adding a gram with each feed. Think that'll work?
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Aug 19, 2016 02:21
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Ok so I did something wrong. I think what happened is I got my dough a bit too wet and didn't work it enough when I was doing my final shaping, but I don't know what all can go wrong. I'm pretty sure it wasn't over proofed. I'm quite sure my leaven was good. But I was having trouble with the dough keeping shape before the bench rest and on the final shaping. 
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Aug 19, 2016 14:37
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Looking for a good straightforward recipe for making plain wheat sourdough levain! I have the starter bubbling and it will be done tomorrow. There are a few recipes out there, any goons know of good one you've tried yourself?
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Aug 19, 2016 23:15
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The hobbes bakery video I posted works great. They have a recipe in the description. Just as a heads up. it took me two weeks till my starter was active enough to give a good rise to my bread. You want it so that within half a day it looks very active.
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Aug 20, 2016 11:26
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It took a month or two after my starter was even viable before it became okay. And it keeps getting better. I think starters are like dense wines, age definitely improves them as long as you're diligent about taking care of them.
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Aug 20, 2016 13:13
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AEMINAL posted:Looking for a good straightforward recipe for making plain wheat sourdough levain! I used the new York times no knead sourdough recipe and was happy with the results, just used a lower temperature than they recommend. 
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Aug 20, 2016 23:08
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large hands posted:I used the new York times no knead sourdough recipe and was happy with the results, just used a lower temperature than they recommend. That looks like exactly the kind of bread i want to make, thanks a lot. Will check it out 
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Aug 21, 2016 02:47
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Thoughts on these? http://www.cooksillustrated.com/recipes/9082-classic-sourdough-bread-pain-au-levain http://www.cooksillustrated.com/recipes/9076-almost-no-knead-sourdough-bread I always trust America's Test Kitchen, but they're not as focused on baking as y'all probably are. By the way, the links may expire in a month, so if you want to try them later, print or save them some other way!
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Aug 21, 2016 02:57
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This might not get seen in time, but if I have a recipe that makes two loaves can I keep one in the fridge for a day or two and bake it later? I just don't want it to stale before I can finish it.
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Aug 22, 2016 03:35
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Absolutely!
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Aug 22, 2016 16:10
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The Midniter posted:Absolutely! Awesome! It's sitting in the fridge right now hopefully not over proofing toooo much.
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Aug 22, 2016 17:29
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Haha wow my starter rose out of my mason jar overnight, i think it's ready. Passed the float in water test
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Aug 23, 2016 16:02
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are you using rye or whole wheat though? I experienced the same thing when I used whole wheat but my starter wasn't close to ready. you have to be feeding it white before it gets decent. Which I found would never overflow unless you're feeding it a ridiculous amount
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Aug 24, 2016 16:43
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never happy posted:are you using rye or whole wheat though? I experienced the same thing when I used whole wheat but my starter wasn't close to ready. you have to be feeding it white before it gets decent. Which I found would never overflow unless you're feeding it a ridiculous amount I've been feeding it every 24 hours now with 1 deciliter flour / water for 9 days. The jar was very small, barely a quart so I moved it to a bowl. Using plain "strong" white flour.
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Aug 24, 2016 19:43
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I've fixed my dough handling issues and seem to be back on track. 
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Aug 26, 2016 09:25
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Stringent posted:I've fixed my dough handling issues and seem to be back on track. Goddamn gorgeous. Love the crumb structure and air holes. Nice work!
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Aug 26, 2016 16:04
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Stringent posted:I've fixed my dough handling issues and seem to be back on track. What'd you do differently?
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Aug 26, 2016 17:32
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Carillon posted:What'd you do differently? I followed the directions! https://www.youtube.com/watch?v=45z18TtFijU
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Aug 27, 2016 01:32
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Thusfar I've been making half recipes, but I needed two loaves today so I followed this recipe verbatim: http://cooking.nytimes.com/recipes/1016277-tartines-country-bread The dough was way drier than I'm used to, to the point that I added like 50g of water to the dough. But still it felt dry and I figured I'd screwed up some measurements and the bread was a wash. To cut cut a long story short, it's the best bread I've made to date, and I have no loving idea how bread works. 
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Aug 27, 2016 11:33
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A few recent breads: Tartine recipe, walnut & plain:     Pain de Campagne from Flour Water Salt Yeast:  No crumb shot because I took it to a party, but it was probably the best bread I've ever made. Anyone else find baking easier in the summer?
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Aug 27, 2016 16:21
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This is what I want to be able to make. That looks just right.
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Aug 28, 2016 01:27
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So this past weekend I made one loaf of bread: And one PSA about flouring new bannetons properly: 
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Sep 6, 2016 02:47
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Use rice flour for your bannetons. Nothing will stick to it.
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Sep 6, 2016 09:54
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what's the best way to store 50 pounds of flour?
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Sep 6, 2016 14:33
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The Goatfather posted:what's the best way to store 50 pounds of flour? If it's bleached pretty much anywhere. Keep it away from moisture?
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Sep 6, 2016 16:10
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I keep my bag curled up in the closet and transport 6 qts to a smaller container for general use.
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Sep 6, 2016 16:13
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