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cheese eats mouse posted:My scale was damaged in my move so I I guess this is a good time to upgrade. Is this the go-to or are there better ones? This one is great I used to use one in a place I worked at. If it can stand up to heavy commercial use it'll be good for the home kitchen. My current scale I have at home still works but when it finally dies I'm getting one of them.
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Jun 6, 2020 03:26
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cheese eats mouse posted:My scale was damaged in my move so I I guess this is a good time to upgrade. Is this the go-to or are there better ones? cheese eats mouse posted:Ha that’s the current one that broke. But ya it was good for years and years. Wish it came in stainless I have both of these scales and I have no real complaints with either. If I could only have one I'd probably pick the "My Weigh" one because it's easier to read with oddly shaped loads.
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Jun 6, 2020 03:40
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Yesterday I went to the windmill again to get me some flours and got me some yeast from them as my sourdough project failed and the supermarket yeast I had was running low. Upon coming home, I checked the due date on the yeast I had, they were all past, some over a year. Hmmmm, good thing I bought new, that one is good for at least another two years. 125gr, baking a bread every week using an avg of 5gr, yeah, I might be able to finish it. In the evening I put up a slow ferment, high hydration, no-knead in a bowl. This morning I came down into the kitchen and it was like I stepped into a brewery! This is very active, beer smelling yeast! Not complaining, I wonder about the taste as I still have to bake it, next post will be a crumb shot and taste report. edit update!: The bread is in the oven and the house smells of bread and beer. It should be done just in time for lunch. Keetron fucked around with this message at 10:41 on Jun 6, 2020 |
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Jun 6, 2020 08:27
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After a week of f5ing the see if wheat was finally back in stock at my nearest mill I've just ordered 10lb of freshly ground whole wheat flour, shipped, for 47 dollars. It better blow my drat mind. I haven't seen a bag of whole wheat flour for sale irl since February.
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Jun 6, 2020 14:41
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poverty goat posted:After a week of f5ing the see if wheat was finally back in stock at my nearest mill I've just ordered 10lb of freshly ground whole wheat flour, shipped, for 47 dollars. It better blow my drat mind. I haven't seen a bag of whole wheat flour for sale irl since February. lol boy do i feel less dumb about the sub-$100 20kilo bag of heritage grain i just bought
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Jun 6, 2020 14:43
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I've never had freshly ground flour before, and he gets all sappy in tartine bread about how amazing fresh ground whole wheat flour is so I took the plunge, but I'll have to suck it up and get back into the 50lb game if this nonsense drags on. I have a history with 50lb bags of flour, and pantry moths. gently caress moths.
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Jun 6, 2020 14:50
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poverty goat posted:I've never had freshly ground flour before, and he gets all sappy in tartine bread about how amazing fresh ground whole wheat flour is so I took the plunge, but I'll have to suck it up and get back into the 50lb game if this nonsense drags on. I have a history with 50lb bags of flour, and pantry moths. gently caress moths. gently caress tartine but yeah fresh flour is really nice. also: totally bag that stuff up. you can get 5-gal food safe buckets and add oxygen absorbers or just bag and put in a freezer that doesn't auto-defrost.
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Jun 6, 2020 15:44
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Got up this morning, tucked Foodbod's sourdough into its banneton into the fridge, put together a waffle sponge for supper. It's the most peaceful part of my day. I still need to work on transferring the bulk rise to the banneton without compressing the bubbles. KA's waffle recipe says to "let rise at cool room temperature, 65-70." My fellow Americans, you are weird. That's just room temperature; in fact, in winter we have the thermostat set to 65.
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Jun 6, 2020 17:45
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Arsenic Lupin posted:Got up this morning, tucked Foodbod's sourdough into its banneton into the fridge, put together a waffle sponge for supper. It's the most peaceful part of my day. I still need to work on transferring the bulk rise to the banneton without compressing the bubbles. Since it’s summer my thermostat is set to 77. Anything lower would burn out my AC since we’re hitting triple digits outside.
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Jun 6, 2020 18:18
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Democratic Pirate posted:Since it’s summer my thermostat is set to 77. Anything lower would burn out my AC since we’re hitting triple digits outside. Yeah, my AC can only keep the room in the high 70s in the really bad days of summer.
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Jun 6, 2020 19:02
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I made a thing, it was okee, I think at 75-80% hydration it was a bit hard to handle.  A few weeks ago I discovered there is a real stone grinding windmill some 12K from my house, so I went and for rye, white wheat and wholegrain wheat flour. The rye to make into a sourdough starter and it started great but at like day 4 it would not bubble up anymore like it did on day 3 and started to smell like paint thinner. I kept it up, tried feeding a bit more but could it be the natural yeast is just so string it needs only two days to become a working starter? It bubbled up to almost twice the size when in the jar.
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Jun 6, 2020 19:04
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As the acidity rises in a new starter there is some turnover in which strains of yeast will thrive. My guess is you've had good yeast action but they aren't the right yeast to survive in the acidic environment you're fostering, yet. Keep feeding it and they should come around. E: I looked into this a long time ago and didn't find much, but now that times are hard, are there any good cheap/diy options for milling your own flour? poverty goat fucked around with this message at 19:20 on Jun 6, 2020 |
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Jun 6, 2020 19:16
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Keetron posted:I made a thing, it was okee, I think at 75-80% hydration it was a bit hard to handle. I’ve had starters that worked after 3 days. If you’re dealing with fresh rye less is possible, I’m sure.
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Jun 6, 2020 19:42
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Not pro level aeration or anything, but pretty pleased with the oven spring this morning. I probably should have fed my starter Bosco a day or two more out of the fridge because the sour flavor is a bit muted. Not going to complain though.
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Jun 6, 2020 20:32
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Chad Sexington posted:Not pro level aeration or anything, but pretty pleased with the oven spring this morning. I probably should have fed my starter Bosco a day or two more out of the fridge because the sour flavor is a bit muted. Not going to complain though. Looks good to me. “Good” aeration is entirely subjective and frankly I’m not nearly as big a fan of big bubbles as some are. Generally long, cold ferments will get you some good sours; another option is to do a pre-ferment in the fridge for a couple of days.
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Jun 6, 2020 20:37
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Chad Sexington posted:Not pro level aeration or anything, but pretty pleased with the oven spring this morning. I probably should have fed my starter Bosco a day or two more out of the fridge because the sour flavor is a bit muted. Not going to complain though. Crumb looks perfect.
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Jun 6, 2020 20:41
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https://i.imgur.com/S9nu9e9.jpg Kumera bread was a tentative success
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Jun 7, 2020 00:42
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Pizza trip report. No photos this time. I have a big weber kettle (22"?) and a baking steel. So I decided to have fun and gin up a pizza oven with ~9 fire bricks in a rough U shape with some on the grate and the pizza steel over the top. I put the lid over that to capture the heat, cocked slightly backwards to make the opening larger. That part worked pretty well. What didn't work well is that I used a 70% hydration dough. 500g AP flour, 350g water, 1/8th tsp of instant yeast and roughly 20g of salt (not measured). Mix, fold after half an hour and into a 100 F oven (proof setting monitored with an accurate digital thermometer, it stayed at 98-100 the whole time), for ~3 hours until doubled in size and nice and bubbley. After that I shaped into 4 balls and put in the fridge for 3 hours, pulled and allowed to come to room temp for an hour and shaped into pizza rounds. Unfortunately, it was way too sticky and I couldn't get it off of my aluminum peel. I ended up cooking the first pizza on the peel directly and it stuck, a lot. The next two pizzas were made on aluminum baking trays and again they stuck a lot. But considering that the pizzas didn't go right onto hot bricks the crusts did cook pretty well, had a nice chew and was quite delicious. The pizza steel on top worked well, reflecting and providing a ton of heat to the top of the pizzas so that they bubbled and browned nicely. My take aways are to either use a much lower (55-60%) hydration dough OR to pre-cook the pizza dough directly on the grill ahead of time, then set up the 'oven' and let it come to temp and then put the toppings on and finish the pizzas. Murgos fucked around with this message at 14:15 on Jun 7, 2020 |
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Jun 7, 2020 14:10
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Murgos posted:Pizza trip report. Try cornmeal on the bottom. Or a lot more flour. Otherwise sounds great!
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Jun 7, 2020 14:53
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I tend to keep pizza dough to ~ 65% hydration. If you're going to go for a high moisture dough, and let it come to room temp before shaping, I suggest just putting it on parchment so you don't have to worry, or greasing the poo poo out of everything. A little oil on your hands, peel, and dough can help move things along.
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Jun 7, 2020 15:24
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mediaphage posted:I tend to keep pizza dough to ~ 65% hydration. If you're going to go for a high moisture dough, and let it come to room temp before shaping, I suggest just putting it on parchment so you don't have to worry, or greasing the poo poo out of everything. A little oil on your hands, peel, and dough can help move things along. This is what I do with my pizza dough. Olive oil on everything, including my hands and arms.
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Jun 7, 2020 15:39
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Did my second sourdough, used the Foodbod recipe this time. This is the first one that came out with a good sourdough flavour, but I’m a bit disappointed by the amount of oven spring. Was this overproofed?  
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Jun 7, 2020 15:55
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Cyrano4747 posted:This is what I do with my pizza dough. Olive oil on everything, including my hands and arms.  More like Lubed and Ready
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Jun 7, 2020 15:57
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Cyrano4747 posted:This is what I do with my pizza dough. Olive oil on everything, including my hands and arms. Rookie mistake. It's easier to get into the nooks and crannies with shortening. I buy mine in bulk. 
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Jun 7, 2020 17:02
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Are silicone baking mats supposed to be sticky to the touch? I got an off-brand mat for free with a different purchase, but I've been hesitant to use it since parchment paper works so well and I don't want to sacrifice a batch of something for an experiment.
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Jun 7, 2020 17:05
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Yeah, I've found them to be non stick but high friction.
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Jun 7, 2020 17:32
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Lester Shy posted:Are silicone baking mats supposed to be sticky to the touch? I got an off-brand mat for free with a different purchase, but I've been hesitant to use it since parchment paper works so well and I don't want to sacrifice a batch of something for an experiment. I used mine for the first time and made cookies and they were easy to peel off even still hot
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Jun 7, 2020 17:40
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Yeah they release well, but oil does stick to silicone, so you'll often have a gummy residue on a well-used silicone baking mat.
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Jun 7, 2020 17:59
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Lester Shy posted:Are silicone baking mats supposed to be sticky to the touch? I got an off-brand mat for free with a different purchase, but I've been hesitant to use it since parchment paper works so well and I don't want to sacrifice a batch of something for an experiment. i have some i bought years ago and they are so unpleasant to work with i mostly end up using parchment or nothing
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Jun 7, 2020 18:14
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SSJ_naruto_2003 posted:I used mine for the first time and made cookies and they were easy to peel off even still hot I don't like silicon mats for cookies. It fucks up their spread. I'll use it for general roasting or high sugar marinades, but not cookies anymore.
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Jun 7, 2020 18:26
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toplitzin posted:I don't like silicon mats for cookies. It fucks up their spread. Those spread out as far as normal but it's a brand new mat fwiw
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Jun 7, 2020 18:56
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So far, in my experience the foodbod recipe is low on oven spring but makes up for it in flavor. Today's loaf stuck to the banneton (bad me, needs more rice flour), so it's flatter than usual. 
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Jun 7, 2020 18:58
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SSJ_naruto_2003 posted:Those spread out as far as normal but it's a brand new mat fwiw Some data for you, if things do get funky: https://www.seriouseats.com/2019/10/problems-with-baking-cookies-on-silicone.html
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Jun 7, 2020 19:07
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I had a bizarre experience with a new baguette recipe last night. I was starting with this: http://www.chewswise.com/chews/baguette-traditional-fromartz-recipe I didn't have whole-wheat flour, and others commented about upping that to 5% anyways. I do have teff flour though, so I used that. Final flour mix: 590g King Arthur bread flour and 30g teff. Does teff have the dough equivalent of an anti-coagulant? My dough was a batter. Yes, it's a 70% hydration recipe, but I've gone up to 65% before without as much of a problem as I had here. I scraped blobs of it with a dough scraper onto the couch to form the loaves. It refused to accept any management. It tried to stick to my couche but I had rubbed in plenty of flour. Instead, it just sucked all that up and slowly peeled off, leaving a damp baguette Shroud of Torin behind. It then stuck to my peel until I uber-floured that too. It also stuck to my wooden baguette paddle. It stuck to everything. It even tried to stick to the bricks in the oven. The batter wouldn't rise; it would just bubble. It started out with an overnight rest looking like a pretty decent thing when I hand mixed it, but when I put the reins to it in my stand mixer, that's when it completely fell apart. I saw a video of a 105% hydration "cristal bread" online that wasn't as wet as this. I'm pretty sure I didn't invert the water and flour weights, because that's all I can otherwise think. I also had other problems with other breads with my yeast. I had some kaiser rolls that had zero rise to them at all, so I have to make sure all my stuff is proofed and raging before I add it in.
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Jun 7, 2020 19:08
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Arsenic Lupin posted:So far, in my experience the foodbod recipe is low on oven spring but makes up for it in flavor. Today's loaf stuck to the banneton (bad me, needs more rice flour), so it's flatter than usual. I did this one today and found similar results. Great flavour, kinda flat  
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Jun 7, 2020 21:51
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Rocko Bonaparte posted:Does teff have the dough equivalent of an anti-coagulant? My dough was a batter. Responding to myself! Yes! Apparently teff flour will gently caress with your dough! http://www.farine-mc.com/2012/07/teff-mash-bread.html https://cooking.stackexchange.com/questions/91706/does-teff-flour-destroy-gluten-and-what-do-do-about-it
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Jun 7, 2020 22:02
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Rocko Bonaparte posted:
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Jun 7, 2020 22:03
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Been making a ton of sourdough and rolls lately, today decided to retry making some sandwich bread. My last attempt wasn't very "sandwich" shaped, but I think that may have been mostly a product of using a 9x5 loaf pan instead of the 8.5 x 4.5 pan the recipe called for. I made the King Arthur Just Bread recipe, turned out amazing and made an absolutely killer grilled cheese. Still didn't get as much of a rise as I would expect- this one probably crowned 3/4"? I gave it a full 1.5 hours in the oven with the light on. It did have some good oven spring, so it ended up more "bread shaped" than my last attempt. 
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Jun 8, 2020 07:20
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How’d you get that crust? My last attempt at a loaf like that came out good on the inside but with a really soft crust.
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Jun 8, 2020 13:17
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How much dough should I be using for a standard loaf pan? I have been making 600 gram sandwich loaves and letting them rise for a long time, and they still only barely clear the top of the pan, so the shape is closer to a Pullman loaf. It's sourdough, though, so I could also be getting my proofing wrong.
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Jun 8, 2020 16:18
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