|
Doh004 posted:I have now purchased wheat gluten to help out my whole wheat loaves. Anyone else have good luck using it to get airier loaves? Wait is this a problem with whole wheat. Because despite my best efforts it's been kinda hit or miss whether or not I get a good spring and I consistently use whole wheat (and spelt).
|
#
?
Nov 23, 2020 22:58
|
|
|
|
| # ? May 16, 2024 23:17 |
|
|
The bran in whole wheat cuts up the gluten, so it's harder to get consistently airy loaves. I haven't delved into making whole wheat bread yet, but it seems the best way to handle it is to sift the flour then reintroduce the bran once gluten has been developed enough.
|
|
#
?
Nov 24, 2020 01:07
|
|
|
I got some whole wheat bread flour and it works pretty well. It doesn't rise as much as white flour but then again that's what I'd expect.
|
|
#
?
Nov 24, 2020 01:49
|
|
|
My book has been talking about it a bunch but I thought I could get away without having it as the whole wheat flours I buy have a high protein %.
|
|
#
?
Nov 24, 2020 02:49
|
|
|
What the gently caress Constantly sabotaging everything I make, inadvertently Bread sucks, but is also good
|
|
#
?
Nov 24, 2020 02:58
|
|
|
I sometimes add a bit of gluten to my whole wheat loaves, but what worked better for rise was using about 20% AP (or bread) flour and 80% whole wheat.
|
|
#
?
Nov 24, 2020 04:06
|
|
|
I'm already settled into something similar. Guess I'm just very good at not getting my drat loaves to rise anymore. Shame, used to be able to get big ol poofy rises when I was using exclusively white AP but once I moved into different grains/mixing I've lost the touch.
|
|
#
?
Nov 24, 2020 04:23
|
|
|
Don't blame yourself, blame physics for that. It's a lot harder to get AP Flour rise out of wheat bread without a lot of chemical help.
|
|
#
?
Nov 24, 2020 04:50
|
|
|
Huxley posted:If it eats, it's good bread. Thanks for that, lots of great advice! I most likely used too much water, but starting out with all-rye I probably didn't choose the easiest path to begin with. Still, being in the German-speaking part of Europe, rye bread is what I grew up with and what defines the taste of real bread for me. Now to see if I can get that sourdough to survive until next time.
|
|
#
?
Nov 24, 2020 07:49
|
|
|
Barbelith posted:Thanks for that, lots of great advice! I most likely used too much water, but starting out with all-rye I probably didn't choose the easiest path to begin with. Still, being in the German-speaking part of Europe, rye bread is what I grew up with and what defines the taste of real bread for me. Now to see if I can get that sourdough to survive until next time. Maybe not. I think I was getting closer to those kinds of breads when I was starting with something that was more porridge than dough. The bread turned out to not be something I liked though. One thing I figured out along the way was to give it all a lot of time to hydrate compared to a white flour. That would also help it rise.
|
|
#
?
Nov 24, 2020 07:54
|
|
|
I made bread constantly for like a year after that Mark Bittman article came out (waaaayyy back when I was in college..) but I've barely made any in years. I'm off work all week so it seems like a good time to chew up like 5lbs of flour and make shitloads of black bean soup. Took a few tries to dial it in on my current aggressively-lovely but aggressively-hot, ancient oven, but I finally got close. 400g AP, 300g water, 10g salt, 4g yeast.  3d printing a bread lame right now because whew, that was a mess.
|
|
#
?
Nov 25, 2020 19:44
|
|
|
Made some rolls and this time I didn't gently caress them up so they actually rose
|
|
#
?
Nov 26, 2020 23:53
|
|
|
Continuing my adventures into rye sourdough breads. 300 g rye sourdough 360 g whole grain rye flour 160 g whole grain spelt flour 17 g salt  Looks much better than try #1, not sure if the spelt flour does a lot for elasticity, but it was noticeable less sticky to work and could be formed into an actual loaf. 
|
|
#
?
Nov 28, 2020 14:06
|
|
|
I made some pretzels Nothing special, just a normal bread recipe, flour, water, starter salt.... maybe a slightly lower hydration, shaped and boiled and cooked Might do the same thing to make English muffin type biscuits  
|
|
#
?
Nov 29, 2020 12:06
|
|
|
Made a bread
|
|
#
?
Dec 1, 2020 03:57
|
|
|
Jestery posted:I made some pretzels If you're going to do it regularly, it absolutely pays to use food grade lye instead of baking soda. You can use a cold soak (or a spray bottle I've read) instead of boiling and they brown up so much. It's incredible. 
Happiness Commando fucked around with this message at 14:16 on Dec 3, 2020 |
|
#
?
Dec 3, 2020 14:12
|
|
|
I am trying to revive a pizza dough that I hosed up yesterday. I realized my mistake as soon as I made it - added salt too early so it didn't rise - but decided to press on anyway. I threw it in the fridge just to see if it would change overnight, but no such luck. It felt completely wrong this morning. No gluten formation at all. So I made a small amount of yeast slurry and coated the dough with it then added a little bit more flour. It's currently sitting on the counter and I'm hoping this will work. If not, anyone have any other ideas? I know I could just toss it but I feel like it could be used for something. edit - Checked on it a few hours after the adjustments and it seems to be doing better but still not 100%. It's risen slightly and when I worked it a little I can feel that there is definitely some gluten formation. I'm gonna throw it in the fridge and let it go overnight again. deedee megadoodoo fucked around with this message at 19:24 on Dec 3, 2020 |
|
#
?
Dec 3, 2020 16:07
|
|
|
Barbelith posted:Continuing my adventures into rye sourdough breads. That bread looks amazing, exactly like the ones from the bakery. I've also found that bread with spelt flour turns out much better, with more bubbles and more elasticity. I made a spelt flour bread mix with a no-knead method, and it turned out really excellent:  I made it in a pudding form because I don't have a bread form, but I'll buy one and make it again.
|
|
#
?
Dec 3, 2020 20:29
|
|
|
Happiness Commando posted:If you're going to do it regularly, it absolutely pays to use food grade lye instead of baking soda. You can use a cold soak (or a spray bottle I've read) instead of boiling and they brown up so much. It's incredible. Fair enough, I'll check it out The missus likes my pretzels more than my bread so it's likely I'll be making more pretzels/bagels from here out
|
|
#
?
Dec 3, 2020 20:43
|
|
|
Made my first sourdough bread on Thursday: Rye sour dough starter 90% rye flour 10% wheat flour I have tried to perfect my Pizza Napolitana technique during this pandemic but also have tried my hand on yeast bread and rolls. I finally took the time to cultivate a sour dough starter and it paid off! Needless to say the bread tasted delicious. I will make another one now and hope I can make it even better! Are you guys all using wheat sour dough? It seems rather uncommon here in Germany to use anything different than rye for sour dough.
|
|
#
?
Dec 5, 2020 08:50
|
|
|
Welp. Stopped baking when it got really hot this summer; we don't have central air conditioning and the kitchen and sitting room are joined. Pulled the sad, lonely starter out of the fridge yesterday, stirred into the hooch, and dropped some into a flour and water mixture. Fingers crossed!
|
|
#
?
Dec 5, 2020 22:06
|
|
|
Branching out. Wheat sourdough ciabatta. Would have liked some bigger pores but overall it came out quite nicely for a first try.   (The foccacia I tried before that didn't rise at all and is gonna be fed to the chickens, even though I used the same sourdough starter for both. Probably a temperature issue, but well, can't win 'em all)
|
|
#
?
Dec 6, 2020 18:41
|
|
|
  Pretty happy with my Sunday loaf
|
|
#
?
Dec 6, 2020 23:16
|
|
|
Arsenic Lupin posted:Welp. Stopped baking when it got really hot this summer; we don't have central air conditioning and the kitchen and sitting room are joined. Pulled the sad, lonely starter out of the fridge yesterday, stirred into the hooch, and dropped some into a flour and water mixture. Fingers crossed! I've been using monthly feedings of my starter to make sourdough crackers with the discard. They only take about 20-30 minutes of 'at your leisure' active time and a moderate oven so it's not like committing to the rigid timing and high heat of making bread.
|
|
#
?
Dec 7, 2020 16:21
|
|
|
Temperatures have been hitting 40° here so I've been having to keep my mother in my fridge Slightly different routine , but it certainly works Proofing and "waking" the yeast is easy enough to do due to the heat so swings and roundabouts
|
|
#
?
Dec 7, 2020 22:11
|
|
|
Jestery posted:Temperatures have been hitting 40° here so I've been having to keep my mother in my fridge I forgot what thread this was and read your mother comment as your literal female parent.
|
|
#
?
Dec 7, 2020 23:10
|
|
|
I had to figure out that 40 meant C and not F for it to make sense here.
|
|
#
?
Dec 7, 2020 23:10
|
|
|
I tried the same rye sourdough bread I made on Thursday again on Saturday and it turned out even better!  I let it rise too long the first time so it was a bit flat.
|
|
#
?
Dec 8, 2020 10:55
|
|
|
Are there any resources on reducing salt content of bread? I was given a sourdough class, which I participated in, and I've been running with that recipe for a while, but it calls for 30g salt for 1000g flour. Seeing as I generally end up munching most of that myself over the course of a weekend, I'm getting a bit concerned. This weekend I've tried to go down to half that, to see if things still taste and perform acceptably.
|
|
#
?
Dec 12, 2020 07:58
|
|
|
bolind posted:Are there any resources on reducing salt content of bread? I was given a sourdough class, which I participated in, and I've been running with that recipe for a while, but it calls for 30g salt for 1000g flour. Jesus , I can only see that as "authentic" I usually use 9-15 grams per 500g flour
|
|
#
?
Dec 12, 2020 08:48
|
|
|
bolind posted:Are there any resources on reducing salt content of bread? I was given a sourdough class, which I participated in, and I've been running with that recipe for a while, but it calls for 30g salt for 1000g flour. I've learned 1.8-2.2% salt and that too little or too much is equally bad for the rise, crust and obviously the taste. So 30g does seem a bit on the high side. Is it just me finding it funny that you worry about 30g salt per weekend but are okay with 1kg of flour? 
|
|
#
?
Dec 12, 2020 11:04
|
|
|
Malefitz posted:I've learned 1.8-2.2% salt and that too little or too much is equally bad for the rise, crust and obviously the taste. So 30g does seem a bit on the high side. Ha! I don’t weigh salt but usually use 1tsp per 500g flour. I could probably use more but one can always add salt later, but not take it out (a good maxim for life).
|
|
#
?
Dec 12, 2020 12:18
|
|
|
A good tip for reducing salt content in bread is to put less salt in when you make it.
|
|
#
?
Dec 12, 2020 12:48
|
|
|
Mr. Squishy posted:A good tip for reducing salt content in bread is to put less salt in when you make it. Ok but how to increase the sugar content of my bread?
|
|
#
?
Dec 12, 2020 12:57
|
|
|
I've been making King Arthur Flour's recipe for hamburger buns a bit lately, they're an enriched dough with 420g of flour, 28g of butter, and 50g sugar. I can't lie they're good buns.
|
|
#
?
Dec 12, 2020 13:02
|
|
|
Trying out some wheat flours. Has about 20% Khorasan and 10% Red Fife at 75% hydration  
|
|
#
?
Dec 12, 2020 21:21
|
|
|
Dacap posted:Trying out some wheat flours. Has about 20% Khorasan and 10% Red Fife at 75% hydration Looks awesome! I think I need to make a wheat sourdough...
|
|
#
?
Dec 12, 2020 21:25
|
|
|
I cannot find khorassian anywhere on the shelves. I loved the taste and look of it but then the one shop stopped carrying it.
|
|
#
?
Dec 12, 2020 21:36
|
|
|
Mr. Squishy posted:I cannot find khorassian anywhere on the shelves. I loved the taste and look of it but then the one shop stopped carrying it. I’m in Canada and got it on Amazon.ca, a brand called Anita’s Organic
|
|
#
?
Dec 12, 2020 21:47
|
|
|
|
| # ? May 16, 2024 23:17 |
|
|
Made sourdough for the first time in my new place, without since of what I'm used to using. Nice crust but tasted a tad burned on top, but the bottom didn't cook right. I put it on a cold tray with a silicon liner which seems to have insolated it a bit, it developed a sort of extra ear around the base where the crust rise and seperated from the bottom.
|
|
#
?
Dec 13, 2020 20:35
|
|
