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Ordered two pullman loaf pans with lids. Amazon says they won't arrive until April 23rd. I'm kind of upset by this. Here I am stuck in my house jonesing for some sandwich bread and now I am going to have wait a WHOLE MONTH eating inferior home made baked goods or risking my life to go to the grocery store.
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Mar 26, 2020 21:25
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Rocko Bonaparte posted:In the spirit of loving up, the coches showed up the other day ... and my wife gad them tossed into the washer. So now we're trying to stretch them back out and iron them in hopes of restoring them. Fortunately, I didn't start flouring them. 
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Mar 26, 2020 21:47
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Flash Gordon Ramsay posted:Is your yeast old/are you adding water too warm and killing off most of it? I should do a side-by-side on this but i think this is mostly a myth. I add water to my dough as hot as the tap will go (which is pretty f'ing hot) and it's never once killed my yeast. For what it's worth i personally wouldn't bother filtering tap water. Microbes like extra nutrients and minerals. Not that I think that's your problem, but.
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Mar 26, 2020 22:53
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Quick question, what are some examples of it being warm or cold in the room with regard to proofing* time? I keep my apartment at 75 because I lived in Arizona and my internal thermometer is broken and I feel like my dough grows significantly faster than what recipes are telling me. Edit: Prove? Proof? Proving? Rolo fucked around with this message at 23:36 on Mar 26, 2020 |
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Mar 26, 2020 23:15
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Murgos posted:Ordered two pullman loaf pans with lids. Amazon says they won't arrive until April 23rd. It seems like every single product on amazon has a delivery date of April 23 now, it’s nuts
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Mar 26, 2020 23:31
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Rolo posted:Quick question, what are some examples of it being warm or cold in the room with regard to proofing* time? I keep my apartment at 75 because I lived in Arizona and my internal thermometer is broken and I feel like my dough grows significantly faster than what recipes are telling me. Proof, proofing, usually. Though I tend to just say ferment these days. "Standard" room temp in north america is about 72F, though it's obviously going to vary. Other properties that will impact rise times are where in your kitchen (I assume) you're fermenting your dough, what flour you use, what and how much yeast, etc.
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Mar 27, 2020 00:05
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mediaphage posted:For what it's worth i personally wouldn't bother filtering tap water. Microbes like extra nutrients and minerals. Not that I think that's your problem, but. Oh no. This well water is not good. The toilet and shower are typically orange within a week or so. It is Very Very hard; the filter looks like it's filled with sand when I change it out. I wouldn't drink it without the double filtration, and other people on the property don't drink it all and just buy bottled. I've had the bread curse since before I lived her though.
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Mar 27, 2020 00:16
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Hopes Fall posted:Oh no. This well water is not good. The toilet and shower are typically orange within a week or so. It is Very Very hard; the filter looks like it's filled with sand when I change it out. I wouldn't drink it without the double filtration, and other people on the property don't drink it all and just buy bottled. Have you tried making bread with it, though? If it's safe to drink and is just really hard, I'd try it regardless. Anyway I do find this strange. What brand of yeast do you use (honestly not that it should really matter)?
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Mar 27, 2020 01:25
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Tried to make something without a bread pan and learned a few things not to do lol.  Gonna eat it though.
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Mar 27, 2020 01:27
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Rolo posted:Tried to make something without a bread pan and learned a few things not to do lol. looks good to me
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Mar 27, 2020 01:33
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Rolo posted:Tried to make something without a bread pan and learned a few things not to do lol. Haha, what's the problem, that it split? Who cares, it looks great!
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Mar 27, 2020 01:40
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Thank you! I’m really enjoying the learning process and can’t wait to tackle something like sourdough. I’m gonna make some big slices with this one that I can add butter and garlic to, probably serve with spaghetti that I’ll make in bulk and have tons of meals left over. I’ve also been pleasantly surprised how well these freeze and thaw.
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Mar 27, 2020 01:43
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mediaphage posted:Have you tried making bread with it, though? If it's safe to drink and is just really hard, I'd try it regardless. Currently, Fleischman's Active Dry.
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Mar 27, 2020 03:31
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Nice piece of fish posted:I'm on like day 10 of following this recipe and while the proto-starter isn't smelling bad (it's yeasty/vinegary) it's also not doubling in size or being very active. It gets a bit bubbly, that's it. Won't rise much more than a cm. I'm wondering if the yeast just isn't getting a foothold because the temp is too low and I discard and feed every 12 hours, so I branched out; I got one on the kitchen counter than I'm gonna hydrate a little less, stir and have a loose unsealed lid on and the recipe one in the bathroom at like 21-23 centigrade which I'm gonna feed 1:1:1 by weight, keep sealed (as per beer brewing standard) and not touch. Yeah. So the recipe one went nowhere. The one I hydrated a little less and fed only once a day and stirred that was on my kitchen counter dobled after 24 hours, and doubled again 12 hours after feeding with a nice bready/yeasty smell to it no stirring required. I assume it good to go, so if it doubles this evening I am baking my first ever sourdough bread!  E: it is now rising too quickly and is doubling every 4 hours. I've moved it further away from my flour storage just in case. I may have created a monster. Nice piece of fish fucked around with this message at 13:13 on Mar 27, 2020 |
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Mar 27, 2020 09:45
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I’ve been buying bags of Eastern European flour from a local market (medium-sized grocery with lots of euro stuff) for a while. It’s labeled T-400, anybody know what grade that would be equivalent to? It’s just the slightest hint yellow (even though it says “extra white/Екстра бело” according to google translate). It makes my no-knead bread well enough, but I’m curious how it compares to the typical US flour spectrum.
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Mar 27, 2020 15:02
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Eeyo posted:I’ve been buying bags of Eastern European flour from a local market (medium-sized grocery with lots of euro stuff) for a while. It’s labeled T-400, anybody know what grade that would be equivalent to? It’s just the slightest hint yellow (even though it says “extra white/Екстра бело” according to google translate). Some googling suggests it’s more akin to a soft or pastry flour, so, low ash, low protein. The yellow colour comes in part from probably being unbleached, and the rest from whatever variety of wheat they’re using to milk it from.
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Mar 27, 2020 15:22
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As I baked my bread, I figured this was the appropriate place to post this, also too drat lazy to search for other threads. Finally made a grilled chz w/ my bread. 
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Mar 27, 2020 16:42
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Today, I try to make baguettes according to the somebody who sounds like Winnie the Pooh: https://www.youtube.com/watch?v=m08i8oXpFB0 His ciabatta method has been highly successful so I have high hopes. Still, it's hard to take the videos seriously when I expect him to screw up at any time and exclaim, "Oh, bother!"
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Mar 27, 2020 17:59
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Rocko Bonaparte posted:Today, I try to make baguettes according to the somebody who sounds like Winnie the Pooh: They look good. If you end up having trouble, I highly recommend following Reinhart’s pain à l’ancienne in he bread bakers apprentice.
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Mar 27, 2020 19:13
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That Rouge de Bordeaux flour really does smell like cinnamon! I figured it was some faint note kind of thing but the inside of the bag smelled like cinnamon rolls.
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Mar 27, 2020 22:16
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I got Flour Water Salt Yeast and Tartine Bread sitting in their delivery box quarantining and 20 lbs of flour and 2 jars of yeast arriving next week, gonna bake some breads
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Mar 28, 2020 00:28
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Rocko Bonaparte posted:That Rouge de Bordeaux flour really does smell like cinnamon! I figured it was some faint note kind of thing but the inside of the bag smelled like cinnamon rolls. This is definitely a thing in some varieties. Red fife, a popular heritage variety from Canada, was originally Ukrainian in origin, and many remark that it has a cinnamon note. A note about tartine, good bread authority but they’re also anti-unionist fuckwads.
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Mar 28, 2020 00:38
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I did make good bread, but I can't say I made baguettes. My wife really picked up the cinnamon in the final result so we're confused on what to really do with it. I thought the crumb was a little too regular. Like it was more like whole wheat with smaller, more regular bubbles. Oddly enough, I got nearly-perfect timings for the procedure and temperature with my wood-fired oven. The dough looked okay according to procedure but didn't have that nice, smooth, shiny taffy affect I was expecting. I actually don't think it was completely kneaded. The crust wasn't particularly tough so I see a future battle with steam. I was trying to use a dutch oven full of water. It definitely was steaming; I was getting a lot out of the smokestack. I just don't think that steam was reaching down to the oven floor and hitting the bread. I also got surprisingly low oven spring. The loaves are flat and wide. They didn't really bounce in the oven. I also had a failure with scoring. I had tried to use a double-edged safety razor blade and it didn't appear to cut deep enough. The bread basically cooked around the cuts and they disappeared. I felt the bread could have also been tougher. I intend to try again with a more conventional flour and a different cutting method. The steam situation is something I'll have to play with. It'll probably like smoking meat where I got insanely better results if I put the food in a pan suspended right under the chimney. Then it hits the convection stream and everything in it. This particular flour, however, will be serving a very important purpose in making cinnamon rolls and sweeter stuff. I wish I had used it for the kolaches. The coches helped a lot. No issues with sticking.
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Mar 28, 2020 07:17
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You need a way to keep the steam in. Commercial bread ovens have levers to pull to open the vent and let rhe steam out or you just open the door up when the lever inevitable breaks. It should look like a steam room in the oven for the first 1/4 of your baking time then vent the steam and let it finish. Rotate the loaves around 1/2 way through if your oven is uneven.  This is just one batch from a place I used to work at. We'd bake 2 or 3 of those size batches every night for dinner service and on weekends 4 of that size batch in the morning for brunch 2 for lunch and another 4 for dinner. I wish I had a crumb shot. Beautifully open structure. That's probably the thing I miss most about not working there anymore is leaving with a fresh baguette every day.
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Mar 28, 2020 12:32
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Trip report: the making of my very first bread (for the last 20 years at least) So my sourdough starter seemed to do fine, so as promised I tried to make a bread like a basic no-knead thing I read was good for beginners. Having no idea what was good or what looked right, I tried my best to follow directions except I made it with half whole wheat since that's more healthier. The result:    Tasty! The crust was really crunchy and chewy and the flavour was lovely. The inlaws happened by, conceivably provoked by snapchat not of my doing, and the entire loaf is no more. Just... gone. Sourdough bread is approved for breakfast!  Baking is really a lot more fun than I thought it would be. I've already started on a new dough.
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Mar 28, 2020 15:08
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I had some way over-ripe bananas and never knew banana bread is as simple as it is (at least this recipe was.) It was more a batter than a dough. Smelled good, tastes great!   I am taking a break until I can catch up on eating all this bread. In the meantime I’m going to find some online reading about sourdough and ciabatta.
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Mar 28, 2020 16:18
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Hopes Fall posted:Thanks for the link! From what I saw, it's almost definitely overproofing. I'm trying to find a sweet spot for preheating my oven to slightly warmer than room temp, for proofing purposes, and I was definitely a bit impatient. Hopes Fall posted:Every single time I've tried a cold ferment it has failed. 0 lift and rock hard consistency, even on poo poo like pizza dough and overnight waffles. For whatever reason, the oven proof is the thing I've been halfway successful with, aside from the occasions that counter-proofing has worked because it was A. Uncomfortably warm in the house, or B. I was cooking/boiling water/creating lots of ambient heat at the same time anyway. For what its worth, I had problems with this for a while and it really was that the yeast was bad or wasn't happy with my apartment or whatever. I had a lot of similar issues, my tests of the yeast were all fine and occasionally I'd get a half decent loaf. Basically, everything you seem to be saying. I switched to Red Star yeast and bought new flour and these problems went more or less away. As to the warm place to proof. My brother does what you do with the oven and likes the results. I have a microwave over my stove, so I put the kettle on and let the rising steam warm the microwave and leave the dough in there. My food thermometer says it is in the low 80s F in there and my rises are much more consistent.
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Mar 28, 2020 16:37
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Rolo posted:I had some way over-ripe bananas and never knew banana bread is as simple as it is (at least this recipe was.) It was more a batter than a dough. It's really just banana loaf cake, still tasty. The recipe I always use asks for buttermilk or soured milk, it's just (that amount of milk + scant tsp of vinegar.) If you want to add chocolate chips or walnuts or something, dust them in a little flour before adding to the batter or they'll sink and not be evenly spread.
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Mar 28, 2020 20:09
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I had an open bag of ~18 month old bread flour hiding in the back of my pantry, so I used it for sourdough in lieu of scouring empty shelves at grocery stores. The bake and crumb look good, but the oven spring is noticeably less than prior bakes with newer flour.
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Mar 28, 2020 20:42
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Thumposaurus posted:You need a way to keep the steam in. Commercial bread ovens have levers to pull to open the vent and let rhe steam out or you just open the door up when the lever inevitable breaks. What surprised me was I had less chew on the crust that I do when I make ciabatta, and I'm not doing anything in particular towards its crust. The dough is even less hydrated than the baguette (85% vs 65%).
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Mar 28, 2020 23:24
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Rocko Bonaparte posted:I'm doing this in a wood-fired oven so this is going to get tricky. I didn't keep the door shut though, and the door does shut pretty well. So I will be trying that during the next bake. Regardless, I'm going to switch out the flour too so I'm working with something I expect more. The comedy option is to drop the loaves into a pan and prop that up right under the flue. There's a very strong convection current there that I've discovered which should apply a lot of steam, but it may come at the cost of raw heat. You definitely need to keep the door shut, if you can without smoking out your fire (obvs I don’t know how your oven is built). If you could set them on a rack or cooling rack that’s sitting above a small pre-heated pan to pour your water into, I think you’d have better luck.
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Mar 28, 2020 23:53
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Foccacia and challah cinnamon raisin. 
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Mar 29, 2020 01:32
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toplitzin posted:Foccacia and challah cinnamon raisin. That challah, gently caress yeah
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Mar 29, 2020 01:48
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mediaphage posted:You definitely need to keep the door shut, if you can without smoking out your fire (obvs I don’t know how your oven is built). If you could set them on a rack or cooling rack that’s sitting above a small pre-heated pan to pour your water into, I think you’d have better luck. Extra bit: I realized just now that I had also built the reveal between the front and the dome so that I could install a plug door for this kind of thing. I was going to make a plug with an atomizer so I could just run a garden hose in and have it mist like a motherfucker. My current door is at the very front so it's ahead of the flue.
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Mar 29, 2020 01:51
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Second attempt at making bread ever, based on videos and tips itt, another no-knead sourdough.  Sorry for the gratuituous crumbshot. It came out really nice, though I think I ought to have let it stay in there a bit longer. It was really moist, almost too soft, and really chewy almost rubbery but not in any way unpleasant. Disappointingly, almost no sourdough flavour and I have no idea why. This one I let proof in the refrigerator, and quite long, and I might not have had the patience to let it rest a full hour. Or I simply should have baked it longer. Still, very tasty, airy and stringy. Overall, I'm very happy.
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Mar 29, 2020 10:19
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Nice piece of fish posted:Second attempt at making bread ever, based on videos and tips itt, another no-knead sourdough. Looks nice, maybe a bit underbaked. If you want to make it sour, just let it ferment in the fridge longer. A day or three won't kill it. Generally, you can get sour-er ferments in cool temperatures because it slows down yeast activity more than it slows down bacterial activity. Do you keep your starter in the fridge or at room temperature?
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Mar 29, 2020 11:10
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mediaphage posted:Looks nice, maybe a bit underbaked. Well, I just now got the sourdough starter to live, so to speak, so both? The one I used here was refrigerated then fed once and left for like 3 hours until it doubled. The dough was proofed cold over night, maybe 15 hours. My starter is now left in the fridge. Thanks for the advice, looks like this bread needs 55 mins at the minimum.
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Mar 29, 2020 11:32
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Nice piece of fish posted:Well, I just now got the sourdough starter to live, so to speak, so both? The one I used here was refrigerated then fed once and left for like 3 hours until it doubled. The dough was proofed cold over night, maybe 15 hours. Ah yeah, between keeping the starter in the fridge and doing a day or two ferment in the fridge, I think you’ll get the sour you’re looking for right quick. 55 minutes, I assume you mean in the oven? If you’ve got a thermometer you can poke it with, a good range for me is generally around 205°F / 96°C.
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Mar 29, 2020 12:55
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mediaphage posted:Ah yeah, between keeping the starter in the fridge and doing a day or two ferment in the fridge, I think you’ll get the sour you’re looking for right quick. I do, very good in deed. For my next try this will hopefully help. Thanks!
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Mar 29, 2020 13:17
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| # ? May 15, 2024 09:59 |
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  First attempt at sourdough, rye starter. Very happy with the result, perhaps a touch dark. Will bake another one tomorrow. Question for the thread: I made the rye starter according to this guide, which results in a small amount of starter, approx. 120g. The bread recipe is from the same site and uses only 15g of starter for the poolish. I was wondering how to use up the remaining starter before throwing part of it out for the feeding and wanted to try sourdough pancakes. However, the recipes I found all asked for like a cup of starter / 240g, even with an overnight fermentation. I don’t really want to maintain a huge amount of starter all the time, is there a way around this? Can i just take a bit of my mature culture a day before and bring it up to 240g in total?
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Mar 29, 2020 21:16
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