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Made the NYT lemon cardamom sweet buns for mothers day: 
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May 10, 2020 19:14
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Second sourdough loaf, King Arthur recipe, no yeast. It’s so sour. It’s so so good.  
bartlebee fucked around with this message at 00:40 on May 11, 2020 |
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May 11, 2020 00:19
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I baked a rectangle:
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May 11, 2020 00:39
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Wish I was loving allowed a working starter
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May 11, 2020 00:55
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RoastBeef posted:I baked a rectangle: pullman loaf best loaf
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May 11, 2020 02:31
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I breaded. These are supposed to be pretzel rolls, but I forgot to top them with kosher salt. They had already started to brown by the time I remembered. I did give them a baking soda bath, so they still have some salty pretzel tang. The crust is amazing, which kind of bums me out, because it hints at what could have been if I hadn’t forgotten the salt. Still, they are very good, and I can’t wait to use them. On a related note, if anyone is looking for a good lame substitute, I bought a ten-pack of disposable scalpels for putting slices in my bread. As I was cleaning up, I found a paper towel with two spots of blood on it, and I thought, “Is my nose bleeding? Did I use that on my nose?” I checked, and my nose was not bleeding. My nose never bleeds. I shrugged and carried on. I moved my huge cleaver, and underneath it was a puddle of blood. I couldn’t figure out what the hell was going on, then I finally looked at my hand, and my left index finger was dripping like a faulty faucet. I didn’t feel a thing. Even after finding it, and bandaging it, all I feel is the tightness of the bandage, so FIVE loving STARS for those scalpels. Let me know if you want the link.
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May 11, 2020 04:20
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Link to the blood scalpels please!
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May 11, 2020 05:53
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I teach college science. One time we were doing dissections for Biology. We always start with safety instructions and for dissections the main bit was "when you are finished DO NOT try to wash or rinse the scalpels." What happened was exactly what you'd expect.
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May 11, 2020 05:59
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Spikes32 posted:Link to the blood scalpels please! These are the ones which sliced me: https://smile.amazon.com/gp/product/B07RW3WNQD/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1 Ten for ten bucks. Fritz the Horse posted:I teach college science. One time we were doing dissections for Biology. We always start with safety instructions and for dissections the main bit was "when you are finished DO NOT try to wash or rinse the scalpels." I cut myself while trying to wash or rinse the scalpel. I realized what had happened as soon as I saw my finger leaking. That was the only time my left hand was anywhere near the blade.
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May 11, 2020 06:49
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I tried to attach a safety razor blade to a pair of chopsticks a few weeks ago to score the top of some bread. There was blood
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May 11, 2020 06:58
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You can get a lame and a pack of razor blades for like $10, just sayin'.
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May 11, 2020 07:06
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SonethingAwful Forums: Goons With Spoons: The Bread Thread - There Will Be Blood
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May 11, 2020 11:29
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Rolls.png  
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May 11, 2020 13:08
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Ooh. What recipe you using?
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May 11, 2020 13:11
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I would like to thank this thread for recommending The Bread Bakers Apprentice. It’s been great at filling in some knowledge gaps I have/reminding me of things I have started to shortcut. Really fantastic resource
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May 11, 2020 13:57
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Cyrano4747 posted:Ooh. What recipe you using? 5g instant yeet / 5g golden syrup, activated with 60ml warm water until foamy 500g bread flour 9g salt add 200ml lukewarm water to yeast activation mix then additional fuckery when I thought it was too dry/too wet, so maybe add 1-5% more flour/water added double proofed - first at room temp / second overnight in fridge, air knocked out both times shaped into balls and final rise for 2 hours preheat to 180c/350f glaze with melted butter before going into oven tip half cup of water over oven floor to steam oven cook for 30-40 mins, letting the steam out after 15 mins glaze with melted butter before cooling scoffing them all because they taste as good as they look basically this one was a bit of a random DIY recipe Jamsta fucked around with this message at 14:31 on May 11, 2020 |
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May 11, 2020 14:29
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Stringent posted:You can get a lame and a pack of razor blades for like $10, just sayin'. Williams Sonoma has a lame for a measly $35, and we all know spending money on tools makes results better.
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May 11, 2020 14:54
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I think my starter smells like mashed banana with a bit of sourness, does that tell us anything? Still not rising and no change for days with regular feeding.
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May 11, 2020 15:12
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made some bagels with my recently cultured strarter. I am pretty pretty pretty fuckin happy with how they turned out compared to previous bagel attempts with yeast
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May 11, 2020 16:44
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BizarroAzrael posted:I think my starter smells like mashed banana with a bit of sourness, does that tell us anything? Still not rising and no change for days with regular feeding. just stick with it. mine took forever to get going but it was pretty quick when it happened. starts with lots of small bubbles on the bottom and turns to a ready to go starter in the next 4-5 days. reading the thread I think I started mine 2ish weeks before you and it was ready 2ish weeks ago so just keep believin'! how warm is it where you are? edit: also reading the thread it seems like you've been inconsistent. I had that issue. Was fixed when i went over to a strict use of the king arthur method. 113g flour 113 water added to 113g existing mixture every morning, stirred once every night. that's it. The Walrus fucked around with this message at 16:49 on May 11, 2020 |
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May 11, 2020 16:46
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I've been doing 1/1/1 strictly since a couple of days in. I don't know the exact temperature, the weather has changed a lot, it's probably been below 20 degrees C mostly but if it gets warmer it will spend most of the day around there. I tried keeping some behind my PC for warmth but it looks like it made some of it set. You say one feeding a day and just a stir 12 hours later?
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May 11, 2020 16:54
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that's what I did yeah. If you're replacing 2/3ds of it twice a day you might not be giving the culture a chance to start really exponential growth, or at least significantly delaying it once it started to show noticible rise in addition to the bubbling I stopped the stirring step to give it a chance to actually double and it did about two days later The Walrus fucked around with this message at 17:16 on May 11, 2020 |
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May 11, 2020 17:06
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I’ve been experimenting with Dan Lepard’s way of getting it all going because it involves half the yeast as usual, you add 225ml of water (or boiled and then cooled milk) with 175g of flour plus only 1tsp of yeast. Mix and leave it for 4+ hours then add 175g flour, 1tsp salt and 25g butter. Then do your double rise as usual. Rolls.
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May 11, 2020 17:22
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BizarroAzrael posted:I think my starter smells like mashed banana with a bit of sourness, does that tell us anything? Still not rising and no change for days with regular feeding. Banana may not be bad, banana aromas are very common for some yeast strains (specifically, beer yeast for hefeweizen commonly have distinct banana and clove aromas). Not that you necessarily have the good stuff, but it's at least alive!
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May 11, 2020 17:42
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[Pops into bread thread to ask about making a DIY lame. Scrolls thread. Closes browser. Sits in dark room.]
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May 11, 2020 18:22
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Rocko Bonaparte posted:[Pops into bread thread to ask about making a DIY lame. Scrolls thread. Closes browser. Sits in dark room.] My DIY lame is a chopstick with a double edge razor blade on it. The blade with curve when you put it on that way. and in my experience that curve is the key to cutting without snagging.
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May 11, 2020 18:29
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Flash Gordon Ramsay posted:My DIY lame is a chopstick with a double edge razor blade on it. The blade with curve when you put it on that way. and in my experience that curve is the key to cutting without snagging. That sounds right. I tried to just run one across some bread using needle-nose pliers and it didn't do a drat thing.
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May 11, 2020 18:44
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I grab a great big pair of poultry shears, open as wide as they'll open, hover it over the loaf then SNAP it closed as quick as I can while also lifting up a bit. SNAP! It's the only thing I've found that will actually cut into FSWY dough in loaf pans. Everything else just drags the dough around without actually cutting it.
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May 11, 2020 18:45
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 i bought a ten-pack of these things for backpacking last year, a clean one works great and folds up safely.
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May 11, 2020 18:55
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When I started I'd get a Popsicle and splinter that wood. You can break those with the grain easily and often get a triangle shape so you can mount the razor and it won't easily come off. Still a massive pain in the rear end so I bought a nice looking lame on amazon with a razor cover. if you'll be making a lot of bread it's worth the 15$ /e- i should just have a dedicated knife I hone like a straight razor but when you get a good combo of gluten and the safety razor's curve it is very pretty
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May 11, 2020 20:52
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King Arthur has bread and whole wheat flour available on their website today for the first time in a while, in case that's helpful to anyone. I already ordered a couple bags of bread flour, which means more bagels and another run at sourdough next weekend for me.
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May 11, 2020 23:57
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Mission accomplished. Finally made the chewy, fluffy sourdough rolls I always wanted to be able to buy but could never find. Bottoms got a little toasty but it gave them a nice crunch a bit of flavor.
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May 12, 2020 00:19
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Is that enriched? I have a sour dough in the fridge with goatmilk at 40% and butter at who knows for burgers and rolls. Those look great.
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May 12, 2020 00:38
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Submarine Sandpaper posted:Is that enriched? I have a sour dough in the fridge with goatmilk at 40% and butter at who knows for burgers and rolls. Those look great. Starter, some bread flour, water, an egg, and a bit of salt. I did brush them with some butter at the end and threw them back in un-covered for ~7-8 minutes to brown a bit on the top.
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May 12, 2020 00:47
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you ate my cat posted:King Arthur has bread and whole wheat flour available on their website today for the first time in a while, in case that's helpful to anyone. I already ordered a couple bags of bread flour, which means more bagels and another run at sourdough next weekend for me. Thank you!
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May 12, 2020 01:43
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Made the usual 70% whole wheat sourdough sandwich bread this week! Wanna try to Pullman loaf it sometime for funsies. I save up my bread scraps and when I have about half a kilo I make bread pudding with them. This one had some pears and blueberries I needed to use up and was glorious with fresh whipped cream. 
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May 12, 2020 02:01
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Sorry for the double post but I missed this on mobile and had to comment, as this looks amazing:The Walrus posted:made some bagels with my recently cultured strarter. I am pretty pretty pretty fuckin happy with how they turned out compared to previous bagel attempts with yeast  Also apparently 
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May 12, 2020 02:18
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King Arthur honey oat pain de mie, but cooked in a 9x5 pan. The crumb is wonderful and the crust is nice and soft. I need to work on my log rolling technique but jeeze is this stuff easy to make.  peel in the background because of course we also made pizza tonight.
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May 12, 2020 04:04
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Tried a sourdough home made pizza today. Verdict from my wife was good. Crust came out great which is what I was eyeballing. I can get fancy with ingredients later.
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May 12, 2020 05:27
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| # ? May 16, 2024 15:55 |
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Dangerllama posted:King Arthur honey oat pain de mie, but cooked in a 9x5 pan. The crumb is wonderful and the crust is nice and soft. I need to work on my log rolling technique but jeeze is this stuff easy to make. Just looked up that recipe. It looks great.
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May 12, 2020 11:12
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