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Cyrano4747 posted: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. I definitely don't have enough experience at this point to say for sure, but probably a function of a dark nonstick bread pan and starting at 425 for the first 5 minutes before backing off. I also noticed some recipes call for tenting to prevent over-browning, this recipe didn't.
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Jun 8, 2020 17:16
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Also on the sandwich bread train as I try to use all the sourdough discard I've accumulated in a plastic tub. I didn't get much oven spring either, but based on past experience, I'm just glad the bread is moist and doesn't feel like it'll break when I pick a slice up wrong.  I've gone through so much flour in the last three months...
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Jun 8, 2020 18:55
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I'm gonna try a dutch oven loaf tomorrow. I just cannot get good loaves out of the bread machine; every other loaf caves in or comes out dense as a brick. Plus the recipes are overly complicated and call for things like 1 and 5/8ths cups of water, which is extremely annoying to measure out. Is there any good source for bread recipes by weight? I'm much more confident measuring out X grams of flour than X cups.
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Jun 9, 2020 06:14
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Lester Shy posted:I'm gonna try a dutch oven loaf tomorrow. I just cannot get good loaves out of the bread machine; every other loaf caves in or comes out dense as a brick. Plus the recipes are overly complicated and call for things like 1 and 5/8ths cups of water, which is extremely annoying to measure out. What kind of bread? And yeah good measurements are made in weight
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Jun 9, 2020 06:16
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A friend just loaned me a copy of Flour Water Salt Yeast and all the recipes in it are by weight, if you're into the book thing. I am a near-novice and have been enjoying it so far.
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Jun 9, 2020 06:22
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cross-posting from the Mayish Cook-or-Die thread. Finally happy with my sourdough, just using the It's Alive recipe/method. I found mine cooked a LOT quicker than the recipe called for. Good thing I had the thermapen to check the internal temp, If i'd let it go for the full alotted time I would have had a cinderblock. Still wasn't as good as the non-Sourdough Oat bread though! Cyrano, the KA recipe I linked has some tips for using the cold oven technique - maybe that will be helpful with your browning/burning? Is your Dutch Oven enamelled? They specifically say to avoid "dark" cast iron because it can burn the bottom. slothrop posted:double posting because it's Mayish.
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Jun 9, 2020 06:43
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Today I learned that the grown-ups make kaiser rolls by roll out the dough into ropes, making a granny knot out of it, tucking one end underneath, and the other over the top. Scoring is apparently for chumps. Who knew!
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Jun 9, 2020 07:10
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Lester Shy posted:I'm gonna try a dutch oven loaf tomorrow. I just cannot get good loaves out of the bread machine; every other loaf caves in or comes out dense as a brick. Plus the recipes are overly complicated and call for things like 1 and 5/8ths cups of water, which is extremely annoying to measure out. Welcome to the dark side! All good recipes go by weight. Try starting with a 65% hydration loaf; it’s easy to handle. So for your flour, add in 65% by weight water. I tend to do 2.4% (rounded) salt. Depending on how long you want it to rise, you can more or less yeast; I tend to stick to a max of around 1%. This creates a nice, normal, lean dough. If you’d rather an enriched, soft white bread, add in 5.5% dry milk powder, and a knob of butter (say, a stick per kilo), as well as roughly two eggs per kilo of flour. I subtract the weight of the butter and eggs from the water I add, then add any extra back in during kneading, if it’s necessary. (Edit I forgot this is a Dutch oven loaf so you can probably just ignore this paragraph).
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Jun 9, 2020 11:42
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slothrop posted:
Hrm. It’s enameled but the enamel is pretty dark from years of being used for stews and braised pork faux-bbq and Chile etc. I’ve got a loaf going in today so I’m going to try a pan on the rack under it and see if that helps. Edit: tomorrow. The bread goes in tomorrow. Today is the home made pizza . Oh god I have too much bread going at once.
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Jun 9, 2020 14:40
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Made burger buns, lessons learned - buy a mixer.
Raikiri fucked around with this message at 16:25 on Jun 9, 2020 |
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Jun 9, 2020 16:08
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Raikiri posted:Made burger buns, lessons learned - buy a mixer. I haven't pursued it too much since I have some industrial mixer but I see a lot of manual technique that involves short periods of kneading followed by rests that wouldn't be hard to do at all. A typical baguette method is to fold the dough on itself up to ten times every 45 minutes over 4 cycles. Letting the dough hydrate for awhile before kneading will also reduce the fuss.
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Jun 9, 2020 19:09
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I learned to knead then pursued no-knead stretch and fold recipes. As a newbie I found it relaxing and very zen, but also found out I'm not a very fast kneader. My summary is kneading is fun everyone should try to learn it.
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Jun 9, 2020 19:14
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Stretch-and-fold is the only thing that works for me on autolysed dough. I love you, my marble slab, unto death.
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Jun 9, 2020 19:28
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Rocko Bonaparte posted:I haven't pursued it too much since I have some industrial mixer but I see a lot of manual technique that involves short periods of kneading followed by rests that wouldn't be hard to do at all. A typical baguette method is to fold the dough on itself up to ten times every 45 minutes over 4 cycles. Letting the dough hydrate for awhile before kneading will also reduce the fuss. generally buns are enriched which hurts gluten development. Especially with butter and poo poo folded in after the gluten forms.
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Jun 9, 2020 19:32
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They came out fine, but a mixer would just make life easier.
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Jun 9, 2020 19:42
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A stand mixer has been on my want list for a few years. I think I finally have the counter top space for a nice pretty purple bowl lift Kitchenaid, but I'm waiting for a used one bc I like saving money more.
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Jun 9, 2020 20:00
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cheese eats mouse posted:A stand mixer has been on my want list for a few years. I think I finally have the counter top space for a nice pretty purple bowl lift Kitchenaid, but I'm waiting for a used one bc I like saving money more. Yesterday my wife asked if I might be interested in one. I didn't even know how to respond. (I think she might like my bread).
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Jun 9, 2020 20:54
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First dutch oven loaf: This is a million times better than what I was getting out of the bread machine and not that much more work. Also cups and spoons can go to hell; measuring by weight is where it's at. By the way: Is there a name for this style of fat, round loaf? I've seen it referred to as "artisan" or "rustic" bread, but there might be a more proper term. Lester Shy fucked around with this message at 21:05 on Jun 9, 2020 |
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Jun 9, 2020 21:02
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Cyrano4747 posted:Yesterday my wife asked if I might be interested in one. She only married you for your dough.
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Jun 9, 2020 21:02
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Cyrano4747 posted:Yesterday my wife asked if I might be interested in one. Hah I tralled craigslist and there might be 600 for $100 so of course I sent them an email. Not purple but will overlook that for the price (white isn't bad either)
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Jun 9, 2020 21:07
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Lester Shy posted:First dutch oven loaf: It's a boule. My store-bought starter is named Jan Levaineson Boule for this reason. The homemade one is just Bosco.
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Jun 9, 2020 21:14
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Lester Shy posted:First dutch oven loaf: "Hearth bread", apparently? I want to leave you with Easy Hearth Bread quote:Nothing compares to Hearth Bread, freshly baked surrounded with family. The sprinkles on top just give it that extra special touch that my kids will hopefully remember and pass on to their kids some day.
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Jun 9, 2020 21:22
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Bread's real easy! Here's how to make bread! You just get some dough and poo poo... https://www.youtube.com/watch?v=NGyxQcDm1R4 Edit: This is the video I had threatened to post awhile ago but couldn't find. Unfortunately, they deleted all the best comments that used to be on there. Rocko Bonaparte fucked around with this message at 22:14 on Jun 9, 2020 |
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Jun 9, 2020 22:05
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Raikiri posted:Made burger buns, lessons learned - buy a mixer. Those look great! Is it a brioche type dough with butter added in? If you did all that by hand you're amazing. We just got a KitchenAid stand mixer on the weekend and it certainly removes some of the aspects I was finding frustrating. I've made some brioche/milk buns previously using the dough setting on our Thermomix and while they came out great, it was just a pain in the rear end to use. The blades get all clogged up and it's annoying to get the dough out. The bowl is also too small to do anything but a tiny batch. Burger Buns  Hot Dog buns (same recipe, no post-bake glaze) 
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Jun 10, 2020 02:54
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slothrop posted:Those look great! Is it a brioche type dough with butter added in? If you did all that by hand you're amazing. Thanks, I followed this as was previously linked by Beerinator in the Burger thread. https://www.youtube.com/watch?v=gTGSUYMu6Ns&t=184s The Tangzhong definitely seemed to make a difference to the end product. Yours look great. Raikiri fucked around with this message at 09:39 on Jun 10, 2020 |
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Jun 10, 2020 09:29
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My exorbitantly priced freshly ground whole wheat flour arrived yesterday and I took it for a spin.  I started at 82% hydration with a 2 hour autolyse, but it seemed very thirsty so I worked in an indeterminate amount of additional water with wet hands and it ended up behaving more like grocery store whole wheat in the high 70s, so I'll step that up even more next time. But otherwise, this is 100% whole wheat, with no other flour except for what snuck in in the starter. I got a beautiful open crumb which is soft and tender, and it's just really loving delicious. I could give up on white flour forever and eat this every day, but at almost $5 a pound shipped I'm gonna need to build my own mill before I can make that kind of commitment. Should I refrigerate the fresh flour?
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Jun 10, 2020 15:19
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My experience has been that whole wheat is really thirsty, and I haven't figured out how to tell beforehand how much water to add to compensate. KA White Wheat used to include a rule of thumb on the package.
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Jun 10, 2020 15:45
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Whole wheat is a thirsty thing because bran absorbs a poo poo ton of water. I find that different wheats will take slightly different amounts. Refrigerating it is fine if you're not going to be using it over the next week or two.
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Jun 10, 2020 16:01
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poverty goat posted:My exorbitantly priced freshly ground whole wheat flour arrived yesterday and I took it for a spin. That looks absolutely beautiful.
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Jun 10, 2020 17:11
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My latest loaf I am getting the hang of slicing the loaf somewhat. There is no art to it but it's definitely allowing the rise and oven spring 
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Jun 11, 2020 11:51
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My third Sourdough attempt and my first real success. I nearly danced when I took the lid off. 
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Jun 11, 2020 14:25
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Ooh pretty. Nice crust. Anything special going on there? In other news I fixed my dumb burned bottom issue. Thanks for the sheet suggestion. Cold oven, probably could have used another 5 min but all in all was good. Need to work on my lame skills but I think I’ve got a repeatable, functional bread.   
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Jun 11, 2020 14:50
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Cyrano4747 posted:Ooh pretty. Nice crust. Anything special going on there? I did nothing special. Followed the Foodbod recipe and cooked with the lid on starting in a cold oven set to 475. Just made sure to reduce the bulk time from the 8-10 hours she does to more like 5.5-6 hours before refrigerating overnight due to my kitchen being around 75+ degrees. I didn’t on my last attempt and overproofed. Here’s the crumb shot  
Dacap fucked around with this message at 17:51 on Jun 11, 2020 |
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Jun 11, 2020 15:19
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I think my current issue is avoiding deflating the dough too much after the bulk. When I do the final round of folds she recommends it always feels like I kill the dough too much getting it out of the bowl and into my cast iron. (I don’t have a banneton so I just let it hang out in the cast iron in the fridge for a day)
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Jun 11, 2020 15:21
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Have you tried just doing a MacGuyver’d banneton using a mixing bowl lined with a heavily floured kitchen towel? Maybe that would help it keep its shape in the second rise.
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Jun 11, 2020 15:25
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Eh  it comes out ok the way I do it now and j don’t even want to think about getting a loaf stuck to a towel. The real answer is that I just have to buy a banneton.
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Jun 11, 2020 15:32
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Any recommendations on cheap/large cutting boards to kneed dough on?
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Jun 11, 2020 15:54
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LifeSunDeath posted:Any recommendations on cheap/large cutting boards to kneed dough on? I used all different types and all different sizes and materials and settled on ... if you have halfway decent countertops, just clean them well and go to down right on the countertop. Nothing else will be as stable to work on or as easy to clean up afterward. I would really only resort to kneading on a board if the only other option was doing it on the floor or something. Even then I'd probably masking tape down wax paper instead. e: unless you're doing pastry, which I'm not an expert on but I am pretty sure your pastry work wants to be on a chilled board, but those are usually stone. Huxley fucked around with this message at 16:03 on Jun 11, 2020 |
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Jun 11, 2020 15:59
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Huxley posted:I used all different types and all different sizes and materials and settled on ... if you have halfway decent countertops, just clean them well and go to down right on the countertop. Nothing else will be as stable to work on or as easy to clean up afterward. I would really only resort to kneading on a board if the only other option was doing it on the floor or something. Even then I'd probably masking tape down wax paper instead. The countertop is fine....ugh I really just need a cheap cutting board in general. I found that restaurant supply online you can get a large wood chopping board for 50 bucks, but they're rough cut, but everywhere else the cheapest option for a similar size is over 100 bux.
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Jun 11, 2020 16:05
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LifeSunDeath posted:The countertop is fine....ugh I really just need a cheap cutting board in general. I found that restaurant supply online you can get a large wood chopping board for 50 bucks, but they're rough cut, but everywhere else the cheapest option for a similar size is over 100 bux. Honest to goodness, get a marble cheese board. They're cheap, they're tough (mine's lasted 35 years), and it is an absolute joy to do sticky doughs on; your scraper slides across the surface and the dough peels off. And when you do make biscuits or pastry, it's a cool surface without any pre-chilling. https://www.bedbathandbeyond.com/store/product/artisanal-kitchen-supply-reg-12-inch-x-16-inch-marble-board/5288179
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Jun 11, 2020 16:18
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