iospace posted:

This is glazed outside, unglazed inside. I'll get a pic sometime when I'm at home.

Tom Smykowski posted:

Also any suggestions for black breads?

Kenshin posted:

I think this is one of the good recipes that has gone around: http://www.thefreshloaf.com/node/32997/hokkaido-milk-bread-tangzhong

Stringent posted:

So I gave this a go: https://www.kingarthurflour.com/recipes/russian-black-bread-recipe

It's good, very soft and very dense.

Brass Key posted:

I tried making a sourdough starter but hit a snag: my starter is lazy. I've been feeding it at a 1:1:1 ratio once a day,

BrianBoitano posted:

Wait what's the ratio? I feed mine 1:1 water:AP white and it works well but now I figure I must be missing something

e: oh is the extra "1" the previous starter? Meaning 150 g starter, 150 g water, 150 g flour?

Unrelated: my new favorite part of sourdough is Friday night, making the leaven and belting this song, to the bewilderment of my wife:

https://www.youtube.com/watch?v=f9sP_rt9c_k

Stringent posted:

Man, I need some help. Ever since the weather turned cold my loaves have been screwed. I think it's a proofing problem? I've been doing ever increasing proofing times, and it's had an effect on how dense the bread is, but no matter what I'm getting these huge pockets of steam at the top of the loaf. Everything was coming out perfect when the weather was warm, so I guess it has to be due to the temperature, but I'm kinda at my wit's end trying to figure this out. Can anyone point me in a direction?

Here's the latest victim before proofing:

This is after proofing overnight in a @50 degree room. This is the longest proof I've done, prior to this it's been 3-4 hours plus or minus in a @70 degree room. It was very slack to the touch, all the poke test things would have called it overproofed:

And here it is after baking:


And here's an abridged history of things going wrong.

This was the beginning of it back in October:


Which then led to this. Notice the density of the crumb, I was under the impression this was underproofed but God knows:


Then the one just before this last loaf which I watched like a hawk throughout proofing, according to the poke test this one should have been right, but:


I'm baking in a cast iron pan with a steel bowl for a lid for the first half of the bake. This was working fine previously, so it should be fine, but at this point who the hell knows?

Stringent posted:

I think I'm finally getting the hang of this:

Stringent posted:

Stringent posted:

I think I'm finally getting the hang of this:


I'm quite proud of this because last year at this time of year the lower temperatures in my kitchen led to this monstrosity:


But now, since I know what a properly fermented dough looks, feels and moves like, the lower temperatures aren't a problem at all. In fact, the longer fermentation helps the flavor imo.

Anyhow, just felt like bragging a little.

Submarine Sandpaper posted:

pulled the trigger on an Ankarsrum

Submarine Sandpaper posted:

I'm assuming it doesn't heat up the dough as dramatically as the KA? I pulled the trigger after having to baby what was should have been a lazy lb loaf earlier this week. I've been watching the youtube videos to prepare and a ton of sourdough pizza will be my first thing. How well does an autolyse period work with it?

emotive posted:

Never made bread before. Kinda guessed at a recipe and went for it.
No idea what happened with the top, apparently there was a hole.



200g AP flour
100g white whole wheat
175g water
5g sugar
5g active dry yeast
5g salt

Rested for 1.5 hours in the oven with the light on (pretty cold in my apartment), shaped and then rested again for 30 minutes while the oven & dutch oven preheated.
Baked at 450 for 30 minutes then 15 minutes uncovered.

Came out really ugly but surprisingly edible. Didn't have a use for it so I sliced it up and put it in the freezer for toast.

I should probably follow a recipe more closely next time, but did I completely mess it up?

Sextro posted:

Hi bread thread. A new bakery opened nearby and everything they make is embarrassingly more delicious than my own breads, or just plain more inventive. How to get my groove back?

Sextro posted:

Hi bread thread. A new bakery opened nearby and everything they make is embarrassingly more delicious than my own breads, or just plain more inventive. How to get my groove back?

me your dad posted:

I'm making no knead bread. I think the bowl I put my dough in for the first countertop rise is too small. It's been rising for about 8 hours. Can I transfer it to a larger container without doing any harm?

Welp nevermind. I went to sleep and when I woke up, I found out my wife found the covered bowl, which I left sitting next to our rice cooker. She thought it was rice and put it in the fridge overnight

Edit I'm going to make it anyway to see what happens.

This incident made me think of looking for a quicker recipe and I found the quicker no-knead recipe by Bittman. Does anyone have experience with that one? Is it good?

hey girl you up posted:

Go in at a slow time and chat up the owner/head baker/whatever. If they tell you to gently caress off, whatever, but if they're not busy I'd imagine most people would be cool to chat. If you hit it off, maybe ask if you can bring one of your own loaves for them to try in the future.

edit: just, you know, be cool about it.

Brass Key posted:

Is that the NYT one? I've made it a couple of times and it's pretty good. I think kneaded bread is overall tastier, though. As for fridge time, don't worry about it. Giving bread an overnight fridge rise can improve the flavor.

Brass Key posted:

Does anyone else find sourdough dough to be sticky in a really weird way? I notice it most when I'm cleaning up. Normal dough bits come off a mixing bowl with a little scrubbing. Sourdough bits are a viscous slime that clings to everything. Gluten strands, man.