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Anyone got a decent sourdough ciabatta recipe? I do have some yeast but I'm trying not to use it right now.
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Jan 9, 2021 00:32
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What do people generally pay for stone-ground fancy flours? I was looking at a place that sells stone-ground flours in Maryland and that delivers near me. For 20lbs of a No. 60 ancient grain wheat bread flour and 10lbs of Rye No. 60 , it would be $50. Seems like a lot, but idk. Was mostly just looking for rye which I never see anywhere. Also need some semolina for a pullman loaf recipe. (Which they don't have either.) And just kind of want to try some higher quality bread flours.
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Jan 9, 2021 02:40
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I use the bolted rye and whole hard wheat from this mill in PA which seems to have similar pricing to what you're seeing. Also no semolina. https://www.castlevalleymill.com/store.html
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Jan 9, 2021 05:59
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My kitchen gets cold; what do people use to keep their dough warm? Would a heating pad work?
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Jan 9, 2021 16:08
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Turn oven on for 5 mins then back off.
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Jan 9, 2021 16:11
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If you have a microwave heat up some water to get some steam going then put the dough in. May need to test it out to see what temperature you get. Can also try a gently warmed cast iron Dutch oven and a spacer between the dough basket and the bottom of the Dutch oven. I got a laser non contact thermometer and it’s pretty helpful for stuff like this.
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Jan 9, 2021 16:16
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I put mine in the boiler cupboard or in the oven with the light on.
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Jan 9, 2021 16:21
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Oven with the light on and cracked slightly. Gets to about 80 easily.
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Jan 9, 2021 16:49
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I'm probably going to just decide on something and do it now, but I want to bake my own bread. I have a bread machine already so I have some bread machine yeast and some active dry yeast. I have all purpose flour (a bit), a couple of cups of king arthur white, and 2 bags of whole wheat flour. I don't have any milk powder or any other kinds of specialist baking stuff (I have never seen milk powder before in a shop?) For the bread machine normally I use the whole wheat recipe but the default recipe doesn't come out great, so instead of 3.5 cups of whole wheat I use 2 cups of white flour and 1.5 of whole wheat and that comes out a lot better. I just want to actually make some bread myself without the machine. I have the 'secrets of a jewish baker' book but it's all 'use milk powder lol' for the white breads. Can I use the king arthur 2 loaves recipe and just cut everything in half and make a single loaf that way? https://www.kingarthurbaking.com/recipes/the-easiest-loaf-of-bread-youll-ever-bake-recipe edit: I also have a stand mixer with an as-of-yet unused bread hook.
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Jan 9, 2021 22:58
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redreader posted:I'm probably going to just decide on something and do it now, but I want to bake my own bread. I have a bread machine already so I have some bread machine yeast and some active dry yeast. I have all purpose flour (a bit), a couple of cups of king arthur white, and 2 bags of whole wheat flour. I don't have any milk powder or any other kinds of specialist baking stuff (I have never seen milk powder before in a shop?) Try a no-knead. The leap in quality from a bread machine is very substantial.
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Jan 9, 2021 23:37
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I know nothing of bread machines and both times I tried to use one, it was a failure. One baked only super dense bread and the other blew the fuses when I plugged it in. When I want to bake bread, I go with the no-knead recipe that is linked on the first post of the thread. In short: toss ingredients together, stir, let rise for 12+h, fold a bunch, form loaf, let rise again, preheat over with Ducth oven, dump bread in Dutch oven, bake. There is a bit more to it, the author uses plastic wrap for covering, I rather use floured up cotton, for example, but it is a good start I think. E: Beaten by the man himself. drat. Here is some video that I studied that helped me as well, mostly on techniques: https://www.youtube.com/watch?v=Jizr6LR83Kk&t=51s (I cut off the intro for your convenience) Keetron fucked around with this message at 23:45 on Jan 9, 2021 |
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Jan 9, 2021 23:41
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Keetron posted:I know nothing of bread machines and both times I tried to use one, it was a failure. One baked only super dense bread and the other blew the fuses when I plugged it in. I’ll beat you like a red-haired stepchild, boy! Edit: I now cover the dough in the initial rise with a dampcotton cloth, as it can be washed and reused.
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Jan 9, 2021 23:50
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Thanks. I started right after I posted, I checked all of my bread machine settings again and there's 'french' apparently so I tried that, I'm very interested to see how that turns out. Next time I bake I'll watch the video and make a no-knead recipe, thanks for replying. Also it's hard to get flour reliably, is the King Arthur website good?
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Jan 10, 2021 00:43
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 Tried my hand at making one of those fancy instagram decorated focaccias
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Jan 10, 2021 02:00
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Casu Marzu posted:
that is beautiful!
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Jan 10, 2021 02:08
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redreader posted:Thanks. I started right after I posted, I checked all of my bread machine settings again and there's 'french' apparently so I tried that, I'm very interested to see how that turns out. Next time I bake I'll watch the video and make a no-knead recipe, thanks for replying. The King Arthur Website is reliable and has a good variety of ingredients, though is not always the best deal or fastest shipping. I order from them when I don't care if it's on the slow UPS truck and I want to be sure of what I am getting. Casu Marzu posted:
Fantastic!!
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Jan 10, 2021 04:01
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Casu Marzu posted:
Absolutely instagrammable.
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Jan 10, 2021 05:38
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Casu Marzu posted:
I instsgramed mine and it looked worse than that. On the topic of buying flour. If you're in the UK then Gilchesters is good but we've found that Mungo Swells makes really great flour.
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Jan 10, 2021 10:06
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Aramoro posted:I instsgramed mine and it looked worse than that. In the UK I’ve had good results with Shipton Mill and FPR Mathews. Bakery bits has a great selection of flours too. Oh, and that focaccia looks incredible.
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Jan 10, 2021 12:52
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Thanks, guys. It was delicious. We ate the entire thing between last night and this morning. So much bread. 
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Jan 10, 2021 18:29
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It's expensive to ship, but King Arthur Flour is a very good flour, if you can't get one locally. If you have Amazon Prime, you may be able to find a moderate quantity with free shipping. If you aren't shy, sometimes a local bakery will sell you a little of their flour.
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Jan 11, 2021 18:19
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Can't get King Arthur flour here but their recipes are good, mainly because they're in metric.
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Jan 11, 2021 20:07
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Speaking of recipes, does anyone have a good ones for baguettes?
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Jan 11, 2021 20:19
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FACKER posted:I use the bolted rye and whole hard wheat from this mill in PA which seems to have similar pricing to what you're seeing. Also no semolina. Thanks, I just bought some dark rye from them. Free shipping! I managed to find some semolina at Giant yesterday and made my first pain de mie pan. I was a little disappointed I didn't get enough rise to fill the pan, but I think my water was too hot when I did the initial mix and I may have killed some yeasties. Tastes wonderful though. 
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Jan 11, 2021 20:41
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Mr. Squishy posted:Speaking of recipes, does anyone have a good ones for baguettes? I've made this one a few times and it always comes out great.
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Jan 12, 2021 02:03
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 "Artisinal" is probably the best way to describe what I do. Was perfectly timed though, still warm and super crunchy crust. Had it with broccoli soup, and ate myself silly. What I really, really enjoy about sourdough bread is that it stays good for so much longer.
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Jan 12, 2021 11:37
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bolind posted:
Looks nice. A bit of practice with a lame and it starts to look less artisanal in my experience.
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Jan 12, 2021 11:46
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I'm trying, but I think my dough is a bit on the wet side/gluten not properly developed because all that does is make it splat out more, and then it just breaks somewhere else half the time anyway.
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Jan 12, 2021 13:15
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bolind posted:I'm trying, but I think my dough is a bit on the wet side/gluten not properly developed because all that does is make it splat out more, and then it just breaks somewhere else half the time anyway. I stick mine in the fridge for a hour or 2 before baking which makes it much easier to cut I think.
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Jan 12, 2021 13:58
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It’s pretty cold here so I want to try making baby’s first croissants. I’ve watched a few videos a few times and I think I can manage making the folds but I’ve a few questions about making the envelope. Some videos tell you to make a square of butter and a larger square of dough so that you can completely encase the butter, other videos (like this one) say it’s fine to make a square of butter and then a rectangle of dough (with the same width of the butter) and fold it over leaving the two sides in uncovered. The way he does it in the linked blog seems easier and more forgiving cause I just need to roll my dough longer for the folds and I don’t need to double up on any folds. Is there any difference in which way to do it? If it’s all the same I like this way better. I don’t have any fancy flour, just AP flour. Is that fine? I also don’t have any malted barley like he uses so I’ll probably just find another recipe for the dough. Do I keep the same amount of butter (31% of the total weight of the dough)? I like that he has everything in percentages cause it’s easy. I’m planning on throwing two baking sheets into a chest freezer to roll my dough/make my layers on top of.
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Jan 13, 2021 19:34
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It doesn't really matter which way you do it just find whatever is easiest for you. When I was making croissants at the restaurant I worked at I would do the large rectangle envelope. The best tip you can see here where he slices the side of the dough after doing the folds. If you don't do that you get a thicker layer of dough trapped between the butter layers that can affect how they bake. https://www.instagram.com/tv/CGVFkvqpkv1/?igshid=1ekdnmfem219g Sorry for the Instagram link it's just the quickest example I could find.
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Jan 13, 2021 19:45
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Thumposaurus posted:It doesn't really matter which way you do it just find whatever is easiest for you. When I was making croissants at the restaurant I worked at I would do the large rectangle envelope. I was wondering about whether or not to cut the folded sides to avoid a big thing of dough. In that video where did that cream(?) filling come from? I didn’t see him put anything into the center before he started shaping them.
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Jan 13, 2021 20:05
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You fill them after baking like a jelly donut or a twinkie.
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Jan 13, 2021 20:14
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Thumposaurus posted:You fill them after baking like a jelly donut or a twinkie. Ah ok. I’ve never seen a filled croissant like that so it didn’t cross my mind. I made my dough and shaped the butter according to how the blog I linked described it, with the same recipe minus the malted barley (he says it’s a personal choice anyway). The only thing is I realized after the fact that I used 9g of powdered yeast instead of live yeast like he used. I didn’t let them activate in warm water before hand, just spooned it right into the mixture and added cold water and cold milk. I kneaded it by hand making sure to put the dough into the freezer for ~10 minutes to chill it down every ~5 minutes or so. I hope the yeast can still do it’s thing tomorrow when I shape and proof it cause I really don’t feel like redoing it 
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Jan 14, 2021 01:47
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Welp I made my first/second mistake already. I rolled out my dough and then tried to peel the butter off of the parchment paper and it got stuck and one edge broke apart and looks terrible. Managed to encase it with the dough but by then it was too warm so it’s now sitting in the freezer again before making my first folds. Oh well, it’s my first try at this so it’s all a learning experience. Should I have used wax paper to shape the butter instead of parchment paper? Or did it get stuck because it was too warm already? FWIW my butter is 85% butterfat and I feel like I wasn’t prepared for how fast it would soften.
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Jan 14, 2021 15:32
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Be quick or be dead. Parchments fine I use it all the time it probably got too warm. Roll your dough out then when you're sure it's ready take your butter out of the fridge. Put it on the dough and peel the parchment off the back.
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Jan 14, 2021 15:40
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Thumposaurus posted:Be quick or be dead. Did my 2nd set of folds. If I’m seeing some air bubbles is that signs of the yeast fermenting? E: I can see chunks of butter through my dough. It’s not melted but google says my butter was too cold? Looks like I overcorrected from it being too warm at the beginning 😞 Boris Galerkin fucked around with this message at 20:10 on Jan 14, 2021 |
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Jan 14, 2021 17:42
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Ideally you want your dough and your butter to be the same temp. It helps to beat on your book of dough with the rolling pin a bit when you pull it out for the next fold. Keep going with it and even if they don't bake up fine as croissants you can use it like you would use puff pastry. Are you seeing big bubbles like air trapped between the folds? You can just poke them with the tip of a knife and work the air out. Making croissant dough with out a sheeter is hard 
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Jan 14, 2021 20:35
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Yeah, there were some pockets of air before I did the first fold and I just poked at it to get rid of it. Stopped seeing them after that. Thanks for all the help. This is what I ended up with: 
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Jan 14, 2021 21:36
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| # ? May 16, 2024 18:09 |
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It looks amazing, albeit a bit undercooked.
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Jan 14, 2021 23:06
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