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I got a proper cast-iron dutch oven. Gonna kick the tires on it tomorrow
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Dec 26, 2017 01:19
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| # ? May 16, 2024 21:57 |
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It's a game changer, no lie.
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Dec 26, 2017 02:17
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Got one o them walnut handle lams but no photo. Instead have thyme pull apart rolls:
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Dec 26, 2017 03:22
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Fun fact: if you use Hawaiian Black Sea Salt in your bread instead of normal sea salt your bread turns very slightly grayish-blue
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Dec 26, 2017 05:00
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Kenshin posted:Fun fact: if you use Hawaiian Black Sea Salt in your bread instead of normal sea salt your bread turns very slightly grayish-blue Got pics?
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Dec 26, 2017 05:40
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First loaf in the dutch oven done:  I also got a lame as well, which works so much better than the knife I was using.
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Dec 26, 2017 19:08
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iospace posted:First loaf in the dutch oven done: Looks good, but very blonde. How long did you let it bake after you took the lid off?
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Dec 26, 2017 19:11
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Kenshin posted:Looks good, but very blonde. How long did you let it bake after you took the lid off? I did 30 minutes lid on, 15 minutes off, and it was registering over 200 on the thermometer after that 15.
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Dec 26, 2017 19:14
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iospace posted:I did 30 minutes lid on, 15 minutes off, and it was registering over 200 on the thermometer after that 15. Content: here's one of the two loafs I baked for my family on Saturday during our holiday festivities (baking day with my mom and sisters!)  iospace posted:Got pics?
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Dec 26, 2017 19:21
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I tried making some traditional rye bread, it's not proper rye bread, only like 40% rye, then it's wheat and some bran. But this is what my grandmothers on both sides of the family made and my mom makes it, and now I am trying my hand at it. I remember my grandmother made hers in the woodfired stove they had in the kitchen. The best part was the tiny round breads that were the leftovers from the hole punched in the middle, soo good fresh out of the oven. I only made the traditional shape on few of them, I was a bit in a hurry and made smaller mostly smaller oddly shaped bread.     Don't really have a recipe, maybe a liter of 50/50 milk and water that I added salt and yeast to, then adding flour until it seemed the right consistency, still a sticky mess. Rise for an hour after initial kneading, then after the bread it shaped it rises for another hour under cover. Only need like 10 minutes at 250C or even less.
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Dec 27, 2017 10:49
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So I had mixed a poolish in the 23rd, (500g flour, 500g water, scant 1/8tsp yeast), then my wife went into labor at 5am the next day. We're home now and made it through night 1 with baby. Before I throw out this mix, should I/could I take some out and start a sourdough culture? How much? Or is it trash?
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Dec 27, 2017 18:14
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always be closing posted:So I had mixed a poolish in the 23rd, (500g flour, 500g water, scant 1/8tsp yeast), then my wife went into labor at 5am the next day. We're home now and made it through night 1 with baby. You added yeast, so not sure about sourdough culture per se, but it should be perfectly fine to mix into fresh dough below 40% or so.
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Dec 27, 2017 19:28
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Oh really? I've been out the game a little while, help me out, what do I add to it and how long do I let it ride? e- and if it smells a little alcoholic, thats ok right? always be closing fucked around with this message at 21:25 on Dec 27, 2017 |
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Dec 27, 2017 19:38
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So, question. I'm looking to get a proper rising basket now. What size and brand should I look at? My usual loaf is slightly over a kilogram in terms of mass.
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Dec 28, 2017 19:37
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iospace posted:So, question. I'm looking to get a proper rising basket now. What size and brand should I look at? My usual loaf is slightly over a kilogram in terms of mass. They're all the same. Get a banneton in the shape you want; batard is my favorite, but some people like boules or baguettes more (although 1kg is definitely more than just one baguette). Make sure to get one with a linen liner.
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Dec 28, 2017 20:39
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I have one made out of wood fibre and I use a linen liner, it's lasted me years. It doesn't made any pretty patterns on the loaf so if that's important to you, you should get get cane banneton. It's not super important what you get, I don't think, but trying to banneton without a liner is playing with fire.
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Dec 28, 2017 20:48
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Cymbal Monkey posted:I have one made out of wood fibre and I use a linen liner, it's lasted me years. It doesn't made any pretty patterns on the loaf so if that's important to you, you should get get cane banneton. It's not super important what you get, I don't think, but trying to banneton without a liner is playing with fire. I mean... if you don't use a liner at all, your dough will just fall through. I mentioned linen specifically because cotton sucks.
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Dec 28, 2017 21:05
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ahh poo poo I just got two cottons to replace a bad liner.
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Dec 28, 2017 21:10
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SymmetryrtemmyS posted:I mean... if you don't use a liner at all, your dough will just fall through. I mentioned linen specifically because cotton sucks. Wat? You can easily use a banneton without a liner, just coat it well with a 50/50 mix of AP and rice flour before you drop in the dough.
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Dec 28, 2017 21:11
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It tends to stick if you do overnights in miy experience
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Dec 28, 2017 21:17
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I was mostly replying to the idea that the dough will fall through the banneton without a liner, but I'm sure if you did 100% rice flour for an overnight ferment you'd have no problems with sticking. I mean, a liner can make life easier and you should definitely use one if you want to, but it's nowhere near a requirement in my experience.
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Dec 28, 2017 21:31
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Submarine Sandpaper posted:It tends to stick if you do overnights in miy experience I do overnight proofs in unlined bannetons all the time. Even with just regular flour I've never had a problem with dough sticking to them.
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Dec 28, 2017 21:42
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Maybe my bannetons are unusually widely spaced or something but I'm pretty sure that dough would fall through in an hour or two if I had no liner in there 
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Dec 28, 2017 22:09
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I've been using a large ceramic bowl for mine. It works for now but it can stick if I'm not careful.
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Dec 28, 2017 22:11
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Might as well mention that there's really no point in using a banneton for the bulk fermentation, only the final proof. Shaping it for bulk won't do you any good, you just want to make sure there's tension on the dough. I use a lightly oiled cambro for bulk, but anything the right size will work.Submarine Sandpaper posted:ahh poo poo I just got two cottons to replace a bad liner. It'll still work, just won't be quite as nice of a texture. Don't sweat it too much, like everything else about bread.
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Dec 28, 2017 22:14
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I've been using an 8 cup measuring cup for the purposes of bulk fermentation. Works wonderfully. I was indeed talking about the final proof.
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Dec 28, 2017 22:33
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One of my liners was just terrible. It ended up getting so stiff that it'd mess with the dough's release. I'm hoping it was more how it was seamed, it didn't have a center piece, instead stitched like a banana peel or beach ball (if that makes sense.) I wasn't able to find out what type of liner I have, which works well, so I just ordered from breadtopia and turns out those are cotton. I'm not sure if the terrible stiffy one was cotton as well.
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Dec 28, 2017 22:34
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The flour/rice flour trick does work but I hate what rice flour does to my crusts, makes them gritty. Only slightly but it's enough to bug me. Also I switched from dusting with AP to dusting with bread flour because, I reasoned, AP turns to mush at lower hydration than bread flour, so surely bread flour will be more resistant to sticking. I haven't tested this rigorously but I never have any problems with sticking now.
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Dec 28, 2017 23:33
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SymmetryrtemmyS posted:Maybe my bannetons are unusually widely spaced or something but I'm pretty sure that dough would fall through in an hour or two if I had no liner in there Do you typically make 80%+ hydration doughs or something? Even then, I can't see dough ever "falling through", theres just no way unless you're talking like pure water.
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Dec 29, 2017 12:54
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My banneton is pretty tight, the dough would have to be seriously gloopy to squeeze through a gap. Also, if I am doing more than one loaf I just stick a liner in a plastic bowl about the right size Works fine.
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Dec 29, 2017 14:00
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How do you store your bannetons? If I just put them on a rack in the basement will bugs find the flour and what not?
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Dec 29, 2017 22:52
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So my parents got a kitchen aid stand mixer for xmas and I want to show them how they can make awesome bread. I make no knead bread at home, but I don't have a good standard bread recipe. I'd like to make either a standard white bread or even better a multigrain bread. I'm looking for a bread with a softer crust because my dad can't really chew hard crust anymore. I have found a few recipes on the internet, but I trust GWS more than a random recipe on the internet. So if anyone can guide me toward a soft crusted white or multigrain bread recipe that can be made in a kitchen aid stand mixer I'd be really happy.
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Dec 31, 2017 01:29
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KingColliwog posted:So my parents got a kitchen aid stand mixer for xmas and I want to show them how they can make awesome bread. I make no knead bread at home, but I don't have a good standard bread recipe. I'd like to make either a standard white bread or even better a multigrain bread. I'm looking for a bread with a softer crust because my dad can't really chew hard crust anymore. I have found a few recipes on the internet, but I trust GWS more than a random recipe on the internet. Pain de Mie is a good choice. It's basically what white bread loaves are trying to emulate. Shokopan might be another good option. Using some dough enhancer is a good idea too, that gives you a softer crust and spongier crumb, more like commercial bread. You might also want to consider a pullman pan - they tend to produce much thinner, softer crusts. Cool with a tea towel draped over it if you still don't quite have the right texture. Another tip is to store it in a plastic bag overnight after it cools completely, but only if the crust isn't soft enough after trying everything else. If the crust is good, store it in an unglazed ceramic bread box, or a wooden one. If that isn't an option, a burlap sack works well. If you don't have one of those, try a few tea towels wrapped around the loaf.
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Dec 31, 2017 02:19
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I have two Dutch ovens, a round and an oval. I have one replacement steel knob that can take higher temperatures. Which shape should get it?
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Jan 1, 2018 19:06
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i like nice words
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Mine* is really easy to install / switch between. Isn't yours? If not, the one you use most often yeah? * I don't have a steel one, I just take off the stock handle when I go above 350°F.
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Jan 2, 2018 05:07
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I haven't used either one for bread because I haven't had the new knob until now! I'd just like to put the new knob on whichever shape is better for bread, so that's my question.
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Jan 2, 2018 05:10
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oval for batards but it's just preference.
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Jan 2, 2018 18:08
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You can't ask a man to choose between boule and batard. That's unconscionable.
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Jan 2, 2018 19:29
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I'd say go with the round one, since you probably have a bowl that will work as a banneton for it.
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Jan 2, 2018 19:42
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| # ? May 16, 2024 21:57 |
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Anne Whateley posted:I haven't used either one for bread because I haven't had the new knob until now! I'd just like to put the new knob on whichever shape is better for bread, so that's my question. Yes.
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Jan 2, 2018 19:53
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