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Democratic Pirate posted:Tell me more about those rolls They were from this one: http://www.thecomfortofcooking.com/2015/03/no-knead-crusty-artisan-mini-loaves.html I found the outside crust to be too hard on the bottom for them to be used as sandwich buns, good otherwise. Mini loaf is a better descriptor than a bun/roll. Rolo posted:Man I want to try those biscuits. I got them from here: https://www.bonappetit.com/recipe/sour-cream-and-onion-biscuits They were pretty easy, I'd highly recommend them. Great as a side for chili.
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Apr 26, 2020 22:17
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Rocko Bonaparte posted:Tell me more about this thing you humans call "dough conditioner." I'm looking for something that can extend my bread a few more days so that I can go week-to-week with usable bread. My current bread goes to poo poo after four days. Now, I also do want to make supermarket buns so I want some softeners too, but I'd like to control that separately. You can buy commercial dough conditioner, they're all different formulations but having used three brands they seemed pretty similar. You can also add egg; it'll keep your bread a little longer. Personally I like starchy potato water (left over from boiling potatoes) or tangzhong, or both, in my doughs when I'm not going for a super crunchy hearth loaf. YMMV.
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Apr 26, 2020 22:33
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After a few days I slice, freeze and toast.
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Apr 26, 2020 23:13
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I’m getting pretty comfortable with my boule game, though I rely on a brotform and ceramic pot for most of my success- are there good resources for baguettes and ciabatta style techniques out there anyone feels comfortable recommending?
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Apr 26, 2020 23:29
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After four weeks of babying, my sourdough starter has finally started to double! Any recommendations for a recipe for baby’s first sourdough bread recipe?
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Apr 27, 2020 00:08
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I've made a bunch of bread before but my wife hasn't, so we've jumped on the isolation sourdough bandwagon (also because she got me a local bakery's sourdough cookbook for Christmas) and made our first loaves over the lat two weeks. Took a little fudging with our starters to get them going, but got them there in the end:  Hers is on the right. Mine looks wrong because I'm coeliac and trying to get a gluten free starter going. It smelt normal but had the texture of cheesecake until I found a tiny bit of gf baker's flour at the back of the pantry which fixed it right up. As a side note, none of the supermarkets around me have restocked the flour aisle, and even gluten free flour has been flying off the shelves for the first time ever! Her first loaf:   Second unbaked loaf:  And my first gf loaf:  No crumb shot for mine as it was totally undercooked even after popping it back in the oven (it browned up more than the above, that was after the first time the oven). Crust was good and cooked and the flavour was great, just definitely needs a longer bake. Hers was pretty good for her first ever bake imo! Just needs a little more kneading/stretching to get a better crumb Happy baking everyone! X13Fen fucked around with this message at 00:41 on Apr 27, 2020 |
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Apr 27, 2020 00:38
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Staryberry posted:After four weeks of babying, my sourdough starter has finally started to double! Any recommendations for a recipe for baby’s first sourdough bread recipe? Does it mean anything if mine is doubling after a couple of days? I'm only using bread flour, but it already smells pretty strong.
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Apr 27, 2020 00:53
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from my limited current experience that's an initial rise from bad bacteria, it'll smell really bad and then die down and then you enter the waiting phase
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Apr 27, 2020 01:21
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The Walrus posted:from my limited current experience that's an initial rise from bad bacteria, it'll smell really bad and then die down and then you enter the waiting phase This is exactly what happened/is happening to me. Insane growth and smell around day two, now I’m getting bubbles and a little clear hooch before feedings on day 6 but not much growth. I’ve read that hooch is a sign that it’s hungry. Can anyone confirm?
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Apr 27, 2020 01:27
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Staryberry posted:After four weeks of babying, my sourdough starter has finally started to double! Any recommendations for a recipe for baby’s first sourdough bread recipe? https://foodgeek.dk/en/sourdough-bread-recipe-for-beginners/ This is the recipe I started with, there's also a couple of youtube videos I'd recommend. https://www.youtube.com/watch?v=Znv99QbfWGs https://www.youtube.com/watch?v=eod5cUxAHRM Also if anyone else had trouble getting a sourdough starter going, I had way more success starting with a bunch of raisins in sugar water than just flour and water. https://thelocalpalate.com/recipes/how-to-make-sourdough-starter/
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Apr 27, 2020 01:50
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The Walrus posted:from my limited current experience that's an initial rise from bad bacteria, it'll smell really bad and then die down and then you enter the waiting phase How bad? I was going to fry the discard in the morning.
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Apr 27, 2020 02:04
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Bizarro Buddha posted:
Just throwing a handful of raisins at the bottom of the starter and leaving them there for 2 or 3 feedings was enough to really help mine alon.g
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Apr 27, 2020 02:26
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Bizarro Buddha posted:https://foodgeek.dk/en/sourdough-bread-recipe-for-beginners/ The raisin trick got me from a 25% rise to a 100% in about four days. It was magical!
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Apr 27, 2020 03:09
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I've baked quickbreads a fair bit in the past (I have a great family recipe for banana bread from overripe bananas) but never actual yeasted bread. Tried a simple recipe last night, followed it exactly. My dough ended up really stiff, dense, and kinda dry? Like I could barely knead it or shape it. I know the yeast was working because I pitched it in warm water and it was bubbling merrily. Next time I try bread I'm going to get a recipe by grams/weight instead of volume/cups so I can measure more precisely and calculate the % hydration. I'm a laboratory chemist so I should've just been doing that from the start  What would cause a stiff, dense, dry dough, though? Not enough water? edit: figured I'd include said banana bread recipe. This is a very easy recipe that's a good way to use overripe bananas. Typically I toss overripe nanners in the freezer, then thaw them when I have a few to make a loaf or two of this bread. You can add nuts, raisins, substitute flours to your heart's content, it's hard to gently caress up. I like to throw in chopped walnuts and substitute some oatmeal for flour. The result is a very moist bread with a strong banana flavor. Aunt Wilma's Banana Bread 3 overripe bananas, frozen ones work great 1 cup sugar 1/4 cup brown sugar 2 cups flour 1tsp baking soda 1/2 tsp salt 1 tsp vanilla 2 Tbsp oil 1 egg Combine dry ingredients. Open ends of bananas and squeeze erotically into bowl with dry stuff, the insides should just florp out. Whisk egg, then add eggs, oil, and vanilla and give 'er a good mixing. The batter will be pretty loose and sticky, that's okay. Grease and flour 9x5 loaf pan, cook at 275 F for 45min to an hour. Bread is done when a knife inserted comes out clean. Fritz the Horse fucked around with this message at 03:27 on Apr 27, 2020 |
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Apr 27, 2020 03:11
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BizarroAzrael posted:Does it mean anything if mine is doubling after a couple of days? I'm only using bread flour, but it already smells pretty strong. I refreshed mine every twelve hours, so I was looking for it to double over that twelve hour period. It’s currently doubling and then collapsing a bit over a twelve hour period. My starter never smelled bad (though I know a lot do at some point) but over the last couple days, it has started to have a really sweet fizzy carbon dioxide smell. It’s a little like getting a strong whiff of warm seltzer water with bready tones to it.
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Apr 27, 2020 04:58
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I slung a bunch of it and did a small feed of about 25g each flour and water, about 5 hours later I think it's almost doubled. It smells similar to yesterday but not so strong. I mean to do another small feed, probably without a discard, tonight, sound right?
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Apr 27, 2020 13:29
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Talk to me about pretzels. I want to make the best, most kick-rear end pretzels. Where should I look for a good recipe in the vein of the Pennsylvania Dutch style pretzels.
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Apr 27, 2020 16:17
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Hard or soft pretzels? Anyways this is a pretty good run down on hard pretzels. https://www.splendidtable.org/recipes/pennsylvania-dutch-hard-pretzels You'll need some food grade lye to make them completely authentic. They go into the lye dipping procedure in that link. They also mention baking baking soda at a low temp to akilize it but lye is the superior pretzel dip.
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Apr 27, 2020 16:31
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Soft, with a crispy bite to the crust.
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Apr 27, 2020 17:06
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BizarroAzrael posted:I slung a bunch of it and did a small feed of about 25g each flour and water, about 5 hours later I think it's almost doubled. It smells similar to yesterday but not so strong. I mean to do another small feed, probably without a discard, tonight, sound right? Followup - it's now more than doubled in size about 7 hours later, don't think it's going back down yet. Smells bad-ish, bit sour, only slightly yeasty. I've moved it away from the radiator now but I don't think it was too warm. Wish I had a better frame of reference. Should I discard at every feeding? I was going to just do it in the morning.
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Apr 27, 2020 19:50
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Getting happier with my starter, just need to work on timing and shaping. I also seem to always have a slightly burned bottom when cooking in the Dutch oven, any ideas? Maybe I'll put a stone under it next time and put the loaf in before I heat it. What was left after the family had bacon sandwiches:  
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Apr 27, 2020 19:59
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effika posted:Yeah that works. I don't treat the offshoots (buds?) any different than the starter it came from. Just make sure it is recently fed and is growing fast before giving if the person is not experienced with sourdough. Thanks. This appears to have worked. Both the offshoot and my original starter both appeared dormant with no activity after sitting at room temperature overnight. I fed both again this morning and rehoused it in the cool oven with the light on and both started rising. I'm going to check in on it in the afternoon but since the original starter came from a starter kit I'm going to assume both batches are capable of refeeding to keep the cycle going to make more sourdough unless that sounds off. Previously I just pulled my original starter from the refrigerator once a week or two to feed it but I'm reading now that that's not the ideal way to keep starter cultivated.
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Apr 27, 2020 20:01
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Hey so all the recipes I use in FWSY I think call for mainly AP flour. I’m about to bite the bullet on 50 lbs of bread flour (KASL) because I make pizza once a week and supplies are low. Could I use that in lieu of AP flour? I think the hydration would just need adjusted right?
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Apr 27, 2020 20:08
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large hands posted:Getting happier with my starter, just need to work on timing and shaping. I also seem to always have a slightly burned bottom when cooking in the Dutch oven, any ideas? Maybe I'll put a stone under it next time and put the loaf in before I heat it. Even just a baking pan on the rack below dutch oven might be enough to stop the bottom from burning while doing everything else the same (i.e., still pre-heat the dutch oven). It works for me.
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Apr 27, 2020 20:15
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Splinter posted:Even just a baking pan on the rack below dutch oven might be enough to stop the bottom from burning while doing everything else the same (i.e., still pre-heat the dutch oven). It works for me. Thanks, I'll give it a shot. Do you guys with fans/convection bother with them?
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Apr 27, 2020 20:21
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Splinter posted:Even just a baking pan on the rack below dutch oven might be enough to stop the bottom from burning while doing everything else the same (i.e., still pre-heat the dutch oven). It works for me. Seconded, a baking pan under my Dutch oven hasn’t fully solved the burning when I make two small loaves out of a 500g(+150g starter) dough, but its been perfect for when I make one loaf from the full dough.
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Apr 27, 2020 20:50
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nwin posted:Hey so all the recipes I use in FWSY I think call for mainly AP flour. I use high gluten in place of AP frequently in bread and bread-like things. Just mess with the hydration and knead it enough until it feels right.
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Apr 27, 2020 22:16
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My partner requested specifically focaccia with potatoes and rosemary so I improvised on Samin Nosrat's Ligurian recipe, parboiled thinly sliced potatoes for five minutes, let fully dry, then went to town. Came out friggin' perfect. 
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Apr 28, 2020 01:06
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Made some sourdough cinnamon buns with the king Arthur recipe, turned out great. Nice and moist, not too bready and a good tang  
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Apr 28, 2020 05:37
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I want to eat it all.
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Apr 28, 2020 09:22
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blixa posted:My partner requested specifically focaccia with potatoes and rosemary so I improvised on Samin Nosrat's Ligurian recipe, parboiled thinly sliced potatoes for five minutes, let fully dry, then went to town. Nice work, stealing that!
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Apr 28, 2020 10:06
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How much starter should I be maintaining? Everyone seems to say begin with 100g flour and 100g water, and either keep at that level or maybe a small increase by feeding without discarding on the first day. But I wanted a simple loaf recipe for my first and found this one which calls for 300g starter. definitely more than I see being talked about for actually making the starter, but I realize it's quite possible to increase your starter quickly. Is it just a case of discarding 200g-ish and feed that up to 300g the previous night or something? Also: Most recipes seem to make two loaves, there's no reason I couldn't just halve the quantities right?
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Apr 28, 2020 11:32
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BizarroAzrael posted:How much starter should I be maintaining? Everyone seems to say begin with 100g flour and 100g water, and either keep at that level or maybe a small increase by feeding without discarding on the first day. But I wanted a simple loaf recipe for my first and found this one which calls for 300g starter. definitely more than I see being talked about for actually making the starter, but I realize it's quite possible to increase your starter quickly. Is it just a case of discarding 200g-ish and feed that up to 300g the previous night or something? The quantity doesn’t matter that much. Yes and yes to your other questions. That’s why quantity less crucial: just feed up to required amount.
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Apr 28, 2020 12:21
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BizarroAzrael posted:How much starter should I be maintaining? Everyone seems to say begin with 100g flour and 100g water, and either keep at that level or maybe a small increase by feeding without discarding on the first day. But I wanted a simple loaf recipe for my first and found this one which calls for 300g starter. definitely more than I see being talked about for actually making the starter, but I realize it's quite possible to increase your starter quickly. Is it just a case of discarding 200g-ish and feed that up to 300g the previous night or something? Keep anywhere from 30g-300g of starter depending on how much you like baking with discard. Don't like baking with discard? Keep a smaller amount. (I have a recipe I like that takes 160g of discard, so I tend to keep enough starter on-hand to make that every weekend.) If you need more starter, just build up to it in the feedings leading up to bake day. I find my sourdough starter works best with 2-3 days of room temp feedings prior to using it as the only leavening agent, and in that time I just increase the quantities I am feeding until I have enough for the recipe. And yep, just halve/multiply as needed to get the number of loaves you want. If you get into recipes with baker's percentages (or bother to calculate it on your own) you can make any size and quantity of loaves you want with a little bit of math!
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Apr 28, 2020 13:13
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BizarroAzrael posted:Followup - it's now more than doubled in size about 7 hours later, don't think it's going back down yet. Smells bad-ish, bit sour, only slightly yeasty. I've moved it away from the radiator now but I don't think it was too warm. Wish I had a better frame of reference. I had a hard time getting mine going at first. I ended up adding a bit of whole grain organic rye flower for several feedings in a row and that seems to have kick started it. Smells like a slightly fruity slightly funky sour beer now.
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Apr 28, 2020 13:55
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blixa posted:My partner requested specifically focaccia with potatoes and rosemary so I improvised on Samin Nosrat's Ligurian recipe, parboiled thinly sliced potatoes for five minutes, let fully dry, then went to town. Gorgeous. Posted in the bread or die, but I added a couple of eggs to my standard dough and made a sloppy sourdough pepper loaf. It smells so friggin’ good. 
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Apr 29, 2020 03:46
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Oh poo poo. Proper sourdough happened.   I used this recipe that someone here suggested only skipping the bowl with the ridges because I don’t have one. https://foodbodsourdough.com/the-process/ I used her cold pot baking idea so I just threw it right in there for the long rise in the fridge. Came out great. Nice and sour. I might have over folded it? It was suuuper soft and fluffy, think the consistency of a really soft baguette. Still great. Next up: trying to make sourdough brötchen.
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Apr 29, 2020 03:51
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Looks delicious, was your bottom kind of hard and a little burned in the middle like my last one?
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Apr 29, 2020 19:14
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That is a beautiful loaf, Cyrano. I'm envious; I haven't gotten my technique right to get voids in the crumb yet.
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Apr 29, 2020 19:20
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Arsenic Lupin posted:That is a beautiful loaf, Cyrano. I'm envious; I haven't gotten my technique right to get voids in the crumb yet. Man I stumbled backwards into this. I’ll take credit for getting it right after I do another five like that. large hands posted:Looks delicious, was your bottom kind of hard and a little burned in the middle like my last one? It was darker in the middle but not hard. I know what you’re taking about though. Try that cold vessel baking technique. It seems to really, really help with a nice crust.
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Apr 29, 2020 19:24
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