Rise to me: The Bread Thread

The Something Awful Forums > Discussion > Goons with Spoons > Rise to me: The Bread Thread

Bloody: Mar 3, 2013

ya but I'd still have to freeze it in something and freshness has been a non-issue so far. like realistically we're talking about storage for tens of hours rather than days

# ? Oct 18, 2019 22:04

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# ? May 16, 2024 16:29

therattle: Jul 24, 2007; Soiled Meat

Bloody posted:

ya but I'd still have to freeze it in something and freshness has been a non-issue so far. like realistically we're talking about storage for tens of hours rather than days

In that case I suggest storing it in your stomach.

# ? Oct 18, 2019 22:12

Jan: Feb 27, 2008; The disruptive powers of excessive national fecundity may have played a greater part in bursting the bonds of convention than either the power of ideas or the errors of autocracy.

Bloody posted:

ya but I'd still have to freeze it in something and freshness has been a non-issue so far. like realistically we're talking about storage for tens of hours rather than days

Reuse the freezer bag? :confuoot:

# ? Oct 18, 2019 22:56

angerbot: Mar 23, 2004; plob

Something like https://www.beeswrap.com/collections/bread-wraps ?

It's cloth that's waxed and you just sort of wrap it around whatever. Reusable and eco-friendly I guess.

# ? Oct 19, 2019 01:14

Trogz: Oct 17, 2019; Trogz Dogz

Sadly I took the picture out of focus and didn't think to check until after the pretzels were gone, but I gotta say I'm pretty proud of how my first pretzel batch can out earlier.

# ? Oct 20, 2019 01:43

nwin: Feb 25, 2002; make's u think

I tried the sweet bread from FWSY again and the first loaf came out great, but the second one was very flat and didn�t rise at all. I preheated the Dutch oven for 25 minutes in the oven before I did the second loaf.

When I say no ride, the first one was like my loaf from last week, maybe about 5-6� high. This second loaf was like 3�.

Any idea?

# ? Oct 20, 2019 16:22

slave to my cravings: Mar 1, 2007; Got my mind on doritos and doritos on my mind.

Might have been overproofed. Did you bake them one after the other and leave the second one at room temp while the first one bakes? I think FWSY mentions you can put the second one in the fridge to slow down the final proof while the first one bakes.

# ? Oct 20, 2019 16:50

nwin: Feb 25, 2002; make's u think

slave to my cravings posted:

Might have been overproofed. Did you bake them one after the other and leave the second one at room temp while the first one bakes? I think FWSY mentions you can put the second one in the fridge to slow down the final proof while the first one bakes.

Nope, the second one stayed in the refrigerator until I was ready to bake the second one.

Only things that come to mind are:

1) when I divided the dough into two portions, maybe I didn�t correctly ball/shape it correctly? It was pretty wet and hard to work with so I did what I could but it didn�t ball as nicely as the first bread I made last week.

2) the Dutch oven needed more time to preheat? But last week I only waited like 20 minutes in between each loaf so I�m not sure that�s it.

# ? Oct 20, 2019 16:52

beerinator: Feb 21, 2003

Here is my latest sourdough loaves. Used the rustic sourdough bread recipe from King Arthur.

Turned out pretty good and is a great size and crumb for sandwiches.

# ? Oct 20, 2019 19:28

Jato: Dec 21, 2009

Started baking some bread again after a few years without doing any! So far I've done 4 loaves of the Serious Eats simple crusty white bread recipe. Didn't take very good pics, got the outside of the first two and then the crumb of the last one. The first one I forgot to score, and the second I think I scored too lightly. I've got two batches of Kenji's no knead going right now and I started reading the Bread Baker's Apprentice yesterday, think I may try out his french bread recipe tomorrow. So far I've only ever cooked boules so that should be fun and different.

# ? Oct 21, 2019 15:16

Rocko Bonaparte: Mar 12, 2002; Every day is Friday!

Does anybody have any recommendations for the thickest, densest, heaviest, blackest Germano-Scandinavian black bread of a gajillion calories? I saw this one and thought it was getting there:

https://www.daringgourmet.com/easy-danish-rye-bread-rugbrod/

I want to spring one on my mother-in-law around Thanksgiving and I also like the novel idea of kind of living off of one of these for two days.

Second thing: I'm trying to diversify on breads to make in my wood-fired oven as the temperature declines. From 900F-600F it's all about pizza, but I'm thinking:

500F-400F: focaccia
450F-400F: ciabatta
425F-375F: kolaches and klobasneks
400F-300F: ...something?
375F-275F: 2.5 hours of dense-rear end loaves of death over hours (oh look how that came up again)

Consider that the oven will cool down gradually. So I have maybe 30 minutes of focaccia, but upwards of an hour of ciabatta and kolaches.

# ? Oct 22, 2019 06:30

His Divine Shadow: Aug 7, 2000; I'm not a fascist. I'm a priest. Fascists dress up in black and tell people what to do.

J�lkiuunileip� or after oven bread. A type of finnish 100% rye bread that was baked in the oven after all the main cooking was done and the oven was cooling off.

P.S. a local bread I like is Malaxlimpa, it's not as dense as what you linked, pretty dense though, but used for the same things as the article describes, and it's sweet so pretty calorie packed.

Fry in butter and eat with some fish-mix

His Divine Shadow fucked around with this message at 07:30 on Oct 22, 2019

# ? Oct 22, 2019 07:24

Rocko Bonaparte: Mar 12, 2002; Every day is Friday!

His Divine Shadow posted:

J�lkiuunileip� or after oven bread. A type of finnish 100% rye bread that was baked in the oven after all the main cooking was done and the oven was cooling off.

P.S. a local bread I like is Malaxlimpa, it's not as dense as what you linked, pretty dense though, but used for the same things as the article describes, and it's sweet so pretty calorie packed.

Fry in butter and eat with some fish-mix

So you bake it after you Finnish cooking? :cheeky:

I just tripped across the Wikipedia entry on Finnish bread. I guess categorically they are leaner than other rye breads--even if you particularly mention a sweet one--so maybe my wife would be on board with them.

# ? Oct 22, 2019 08:28

Suspect Bucket: Jan 15, 2012; SHRIMPDOR WAS A MAN
I mean, HE WAS A SHRIMP MAN
er, maybe also A DRAGON
or possibly
A MINOR LEAGUE BASEBALL TEAM
BUT HE WAS STILL
SHRIMPDOR

In case you haven't seen it, here's a bunch of bread baking, ON THE INTERNET.

https://i.imgur.com/L4Quteo.mp4

Suspect Bucket fucked around with this message at 14:17 on Oct 22, 2019

# ? Oct 22, 2019 14:14

iospace: Jan 19, 2038

Suspect Bucket posted:

In case you haven't seen it, here's a bunch of bread baking, ON THE INTERNET.

https://i.imgur.com/L4Quteo.mp4

Please tag nws.

# ? Oct 22, 2019 14:20

Jato: Dec 21, 2009

That's hot.

I'm baking the French Bread recipe from BBA today and currently in the process of the Stretch and Folds. Between each one (the recipe calls for 4, 30 minutes apart) it seems to be almost doubling in size. Is this expected? A little worried that the yeast is going to get exhausted before the actual 1hr rise. Is that something to be concerned with or can it handle being degassed that many times? The dough was right in the 77-81� range suggested in the recipe (78.5�)

e: Seems like it did the final rise with no issue. Turns out I'm not good at shaping baguettes though, hopefully they still work out!

Turned out very tasty! Pretty happy with it for my first attempt at making a long bread.

Jato fucked around with this message at 19:08 on Oct 22, 2019

# ? Oct 22, 2019 15:49

Electric Hobo: Oct 22, 2008; Grimey Drawer

Rocko Bonaparte posted:

Does anybody have any recommendations for the thickest, densest, heaviest, blackest Germano-Scandinavian black bread of a gajillion calories? I saw this one and thought it was getting there:

https://www.daringgourmet.com/easy-danish-rye-bread-rugbrod/

That recipe is very close to something you'd find here in Denmark. I'd use dark syrup instead of sugar, and always use buttermilk. I'd personally drop the almonds, since it changes the taste and feel of the bread too much for my liking.

# ? Oct 23, 2019 21:34

Rocko Bonaparte: Mar 12, 2002; Every day is Friday!

Electric Hobo posted:

That recipe is very close to something you'd find here in Denmark. I'd use dark syrup instead of sugar, and always use buttermilk. I'd personally drop the almonds, since it changes the taste and feel of the bread too much for my liking.

Generally speaking, is it something so dense that you end up having to grunt a little to lift it up off the table? I'm trying to achieve a comic level of heft with this. I'm guessing that having wheat/rye berries and some nuts does a lot to really give it heft.

Generally I agree with the idea of using some kind of dark syrup. Would blackstrap molasses be appropriate? It would contribute a kind of flavor and I don't know if that would be consistent.

# ? Oct 24, 2019 08:19

therattle: Jul 24, 2007; Soiled Meat

Rocko Bonaparte posted:

Generally speaking, is it something so dense that you end up having to grunt a little to lift it up off the table? I'm trying to achieve a comic level of heft with this. I'm guessing that having wheat/rye berries and some nuts does a lot to really give it heft.

Generally I agree with the idea of using some kind of dark syrup. Would blackstrap molasses be appropriate? It would contribute a kind of flavor and I don't know if that would be consistent.

I�ve used molasses in dark whole meal loaves before and it works really well.

# ? Oct 24, 2019 10:48

Electric Hobo: Oct 22, 2008; Grimey Drawer

Rocko Bonaparte posted:

Generally speaking, is it something so dense that you end up having to grunt a little to lift it up off the table? I'm trying to achieve a comic level of heft with this. I'm guessing that having wheat/rye berries and some nuts does a lot to really give it heft.

Generally I agree with the idea of using some kind of dark syrup. Would blackstrap molasses be appropriate? It would contribute a kind of flavor and I don't know if that would be consistent.

Yeah, it usually feels more like a brick than bread, and it can be really hard to cut, especially the homemade stuff.
By the way, you should soak the seeds and rye berries for ~12 hours, or the bread can end up feeling grainy and crunchy.
I don't really know what blackstrap is like, since we don't use it for anything over here. It's probably fine.

# ? Oct 24, 2019 17:40

Rocko Bonaparte: Mar 12, 2002; Every day is Friday!

Electric Hobo posted:

Yeah, it usually feels more like a brick than bread, and it can be really hard to cut, especially the homemade stuff.
By the way, you should soak the seeds and rye berries for ~12 hours, or the bread can end up feeling grainy and crunchy.
I don't really know what blackstrap is like, since we don't use it for anything over here. It's probably fine.

I think years back when I last dabbled in this that I didn't soak the aggregates and got that effect so that's good advice.

Regarding blackstrap molasses: Boiled sugarcane juice makes sugar in its first run. It's second run makes molasses. It's third run makes blackstrap molasses. It's sludge at that point and has to be coaxed out of the jar by warming it up and sacrificing a goat. Rich, dark, and hilariously thick.

# ? Oct 24, 2019 18:01

Electric Hobo: Oct 22, 2008; Grimey Drawer

Rocko Bonaparte posted:

I think years back when I last dabbled in this that I didn't soak the aggregates and got that effect so that's good advice.

Regarding blackstrap molasses: Boiled sugarcane juice makes sugar in its first run. It's second run makes molasses. It's third run makes blackstrap molasses. It's sludge at that point and has to be coaxed out of the jar by warming it up and sacrificing a goat. Rich, dark, and hilariously thick.

I read a bit about molasses and such, and it looks like the dark syrup we use over here is closer to normal molasses than blackstrap. I'd go for that if you can.
Read all about it here https://www.thespruceeats.com/light-and-dark-syrup-ljus-sirap-2952908

# ? Oct 24, 2019 21:22

therattle: Jul 24, 2007; Soiled Meat

Electric Hobo posted:

I read a bit about molasses and such, and it looks like the dark syrup we use over here is closer to normal molasses than blackstrap. I'd go for that if you can.
Read all about it here https://www.thespruceeats.com/light-and-dark-syrup-ljus-sirap-2952908

I use treacle, which I thought was the same as molasses.

# ? Oct 24, 2019 22:25

Electric Hobo: Oct 22, 2008; Grimey Drawer

therattle posted:

I use treacle, which I thought was the same as molasses.

Seems like molasses and treacle are pretty much the same thing. The big difference with dark syrup is that it's made from sugar beets, so the combination of sugars in it is different, and it's has a higher sugar content at 80%
This is all just stuff I read off the internet.

# ? Oct 24, 2019 23:11

therattle: Jul 24, 2007; Soiled Meat

Electric Hobo posted:

Seems like molasses and treacle are pretty much the same thing. The big difference with dark syrup is that it's made from sugar beets, so the combination of sugars in it is different, and it's has a higher sugar content at 80%
This is all just stuff I read off the internet.

Yeah, I think what we call treacle is technically black treacle, while golden syrup (good stuff too) is light treacle. Both are forms of molasses.

# ? Oct 25, 2019 07:51

slave to my cravings: Mar 1, 2007; Got my mind on doritos and doritos on my mind.

I made a recipe from Paul Hollywood�s bread book. Sourdough with white chocolate and raspberry. First kneaded sourdough I�ve done. Tastes pretty good but looks a little ugly.

# ? Oct 25, 2019 22:58

effika: Jun 19, 2005; Birds do not want you to know any more than you already do.

slave to my cravings posted:

I made a recipe from Paul Hollywood�s bread book. Sourdough with white chocolate and raspberry. First kneaded sourdough I�ve done. Tastes pretty good but looks a little ugly.

The inside looks like marble! Neat.

# ? Oct 26, 2019 03:07

betaraywil: Dec 30, 2006; Gather the wind
Though the wind won't help you fly at all

I have a weird question. How do y'all make bread crumbs?

I make a sourdough loaf every couple of days, and often the back heel gets unappealingly tough before we get to it (by which time there's another loaf anyway), which was fine because I could dry it out and then make gourmet artisanal sourdough bread crumbs and soak them in butter and garlic. But this completely destroyed my food processor. (It stripped the interior of the blade attachment, so that the rotor would spin without moving the blade at all.)

I've tried a couple of things since then--most recently a cheap coffee grinder that did basically nothing, probably because I couldn't get the initial chunks small enough.

Anybody have tips? Will a good food processor hold up (this was like a $30 cuisinart thing)? Do I need to soak the old bread, break it up, then dry it out a second time?

# ? Oct 26, 2019 18:30

Thumposaurus: Jul 24, 2007

You can use a cheese grater to grate up the old hard bread. Even a food processor grater blade should be able to handle that. Maybe cut it into crouton sized chunks and dry it first.

# ? Oct 26, 2019 18:50

SymmetryrtemmyS: Jul 13, 2013; I got super tired of seeing your avatar throwing those fuckin' glasses around in the astrology thread so I fixed it to a .jpg

betaraywil posted:

I have a weird question. How do y'all make bread crumbs?

I make a sourdough loaf every couple of days, and often the back heel gets unappealingly tough before we get to it (by which time there's another loaf anyway), which was fine because I could dry it out and then make gourmet artisanal sourdough bread crumbs and soak them in butter and garlic. But this completely destroyed my food processor. (It stripped the interior of the blade attachment, so that the rotor would spin without moving the blade at all.)

I've tried a couple of things since then--most recently a cheap coffee grinder that did basically nothing, probably because I couldn't get the initial chunks small enough.

Anybody have tips? Will a good food processor hold up (this was like a $30 cuisinart thing)? Do I need to soak the old bread, break it up, then dry it out a second time?

Put it in a bag and hit it with a rolling pin to break it into big chunks if it's that hard, but my food processor handles it just fine. It's a Magimix, but I'd expect a Breville to do okay too. I'm surprised that a Cuisinart didn't. Is it one of the mini preps?

Make sure that you don't completely pack the food processor bowl. If the blade can't spin, it won't do anything other than strip the driveshaft.

# ? Oct 26, 2019 20:10

effika: Jun 19, 2005; Birds do not want you to know any more than you already do.

betaraywil posted:

I have a weird question. How do y'all make bread crumbs?

I make a sourdough loaf every couple of days, and often the back heel gets unappealingly tough before we get to it (by which time there's another loaf anyway), which was fine because I could dry it out and then make gourmet artisanal sourdough bread crumbs and soak them in butter and garlic. But this completely destroyed my food processor. (It stripped the interior of the blade attachment, so that the rotor would spin without moving the blade at all.)

I've tried a couple of things since then--most recently a cheap coffee grinder that did basically nothing, probably because I couldn't get the initial chunks small enough.

Anybody have tips? Will a good food processor hold up (this was like a $30 cuisinart thing)? Do I need to soak the old bread, break it up, then dry it out a second time?

I use a box grater, like you'd use for cheese. I slice up bread ends pretty thin and toast dry in a 200F oven, then use the box grater when they're cool. It's really messy, and gives my forearm a workout, though. I like this method because I hate cleaning all the bits of a food processor.

What food processor do you have? A good strong one should not have had stale bread strip the blade attachment.

# ? Oct 26, 2019 20:38

Jan: Feb 27, 2008; The disruptive powers of excessive national fecundity may have played a greater part in bursting the bonds of convention than either the power of ideas or the errors of autocracy.

Working off of Flour Water Salt Yeast recipes has made me appreciate how much more efficient it is to measure by weight. Enough that nearly all recipes on the Internet still being in cups or volume drives me absolutely insane. 1 cup of King Arthur flour is not the same as 1 cup of Gold's flour, damnit!

Anyhow, I tried making Hokkaido milk bread after seeing it mentioned on Twitter and remembering someone in this thread had done it.

It's a fun, simple weeknight bread and it's drat good when it's fresh out of the oven. But it does make me miss the airiness and crispiness of a well done loaf.

I also tried making some 50% rye bread to have with salmon gravlax. I wanted something more like Finnish 100% rye sourdough, but didn't have time to get a rye starter going, so instead I used a bit of my levain culture. I probably could've skipped the levain altogether and used only yeast, I don't think it made much of a difference.

code:

Flour			433	53	487	48.7%
Whole wheat flour	0	13	13	1.3%
Rye flour		500	0	500	50.0%
Water			727	53	780	78.0%
Yeast			2	0	2	0.2%
Salt			21	0	21	2.1%
Levain			120	-	-	6.7%

(Columns are weight, levain weight, total weight and baker's percentage)

The dough had decent rise over 3 hours bulk fermentation + 1 hour proofing, but no oven spring. I get that rye breads are supposed to be dense, especially the 100% rye Scandinavian style that I would've wanted for gravlax, but I was trying to go for a mix of both worlds and get a good rye taste while still getting good oven rise and shape. Has anyone here worked with rye more to determine how I could've achieved this? Maybe a bit less hydration?

# ? Oct 26, 2019 21:14

toplitzin: Jun 13, 2003

I made a pair of multi-grain sandwich loaves.

# ? Oct 27, 2019 00:12

slave to my cravings: Mar 1, 2007; Got my mind on doritos and doritos on my mind.

I made the FWSY Pain au Bacon. It�s delicious.

# ? Nov 3, 2019 19:55

3D Megadoodoo: Nov 25, 2010

Technically off-topic but can I bake something when I only have a bag of wheat flower and basic spices? (And water of course.)

# ? Nov 6, 2019 14:32

toplitzin: Jun 13, 2003

Jerry Cotton posted:

Technically off-topic but can I bake something when I only have a bag of wheat flower and basic spices? (And water of course.)

If you're willking to wait a couple weeks for your starter to come to life then yes, you can make normal bread.

You can make matzoh and share in the suffering of the jews if all you really have is flour water and salt.

# ? Nov 6, 2019 14:55

3D Megadoodoo: Nov 25, 2010

toplitzin posted:

if all you really have is flour water and salt.

OK why the heck would I lie about that?

# ? Nov 6, 2019 14:58

toplitzin: Jun 13, 2003

Jerry Cotton posted:

OK why the heck would I lie about that?

I mean, you can also make biscuits if you have baking powder/soda, and beer bread if there's beer in the fridge.

https://www.kingarthurflour.com/recipes/classic-beer-bread-recipe

There's also short starter breads available:
https://www.kingarthurflour.com/recipes/classic-american-salt-rising-bread-recipe

or soda bread
https://www.kingarthurflour.com/recipes/irish-soda-bread-recipe

https://www.seriouseats.com/recipes/2016/03/real-irish-soda-bread-recipe.html

# ? Nov 6, 2019 15:01

effika: Jun 19, 2005; Birds do not want you to know any more than you already do.

Eggs can provide some leavening too, so don't forget about those.

I think we're just getting after you for not just saying that you don't have yeast or baking powder/soda.

I mean, if you are in a campground and all you brought was flour, water, and salt, then yes, you were right.

# ? Nov 6, 2019 15:05

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# ? May 16, 2024 16:29

Electric Hobo: Oct 22, 2008; Grimey Drawer

Jerry Cotton posted:

Technically off-topic but can I bake something when I only have a bag of wheat flower and basic spices? (And water of course.)

You can make flatbread in a frying pan. Just water, salt and flour, maybe some spices if you want to.
Edit: Make hardtack if you hate yourself.

# ? Nov 6, 2019 15:38

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