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I've seen worse Are you proofing them now? Once you egg wash and bake them it should be ok. Next take some of your laminated dough and make pain au chocolat 
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Jan 15, 2021 00:32
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Thumposaurus posted:I've seen worse Yep. They were proofing in the oven right after that picture. I put a measuring cup full of hot water cause it’s like 45 degrees in the kitchen and kept it shut, replacing it about 2 hours in. I took them out after 3 hours and right now I’m test baking my first batch and the rest is sitting in the fridge. There’s an awful lot of butter sizzling away on the baking trays. Google says it’s either under proofed or the oven temperature wasn’t hot enough. I heated it to 425 F. E: this first batch has all my excess dough that I stuffed with Nutella cause that was all I had readily available.
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Jan 15, 2021 00:40
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Baked at 400 for 10 minutes and 375 for 15. Looks amazing on the outside but the inside is a bit sad. 
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Jan 15, 2021 01:04
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Proof them longer they should be kinda wobbly when they are ready to bake. You have to be really careful egg washing them when they get like that, but some of the best croissants I ever made were the times I got busy doing stuff and almost over proofed them. They look great and I'm sure they taste great too. Enjoy!
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Jan 15, 2021 01:40
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Made my first focaccia with some fancy hard red winter wheat I got from Castle Valley Mill. Might have gone a little crazy with the cheese, but it was really good with some roasted pepper & tomato soup. Think I might crank the temperature next time and do toppings afterward to really get crispy sides and bottom.
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Jan 15, 2021 02:02
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Thumposaurus posted:Proof them longer they should be kinda wobbly when they are ready to bake. You have to be really careful egg washing them when they get like that, but some of the best croissants I ever made were the times I got busy doing stuff and almost over proofed them. After playing around with the temperature/timing my last batch ended up proofing for 6 hours. They’re great but not amazing yet. Quite happy for my first try at it though.
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Jan 15, 2021 03:39
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Chad Sexington posted:Made my first focaccia with some fancy hard red winter wheat I got from Castle Valley Mill. Might have gone a little crazy with the cheese, but it was really good with some roasted pepper & tomato soup. Think I might crank the temperature next time and do toppings afterward to really get crispy sides and bottom. 
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Jan 15, 2021 10:21
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General question about flour: can I ignore what the package says the flour is for is just focus on protein content? Like when it says “bread flour (13% protein)” can I just use it in any recipe that calls for 13% protein flour? There’s nothing special about that flour that makes it “bread” flour right?
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Jan 15, 2021 17:29
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Boris Galerkin posted:General question about flour: can I ignore what the package says the flour is for is just focus on protein content? Like when it says “bread flour (13% protein)” can I just use it in any recipe that calls for 13% protein flour? There’s nothing special about that flour that makes it “bread” flour right? Yep, other places just call it strong flour or whatever. If a recipe calls for a specific percent, anything off the shelf that matches should be just fine.
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Jan 15, 2021 17:39
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So my boyfriend dabbles in making bread while I'm fairly experienced. He freaks out when something simple might go wrong even when it actually hasn't. Any recomendations for a bread book I can buy him that will teach him the theory behind all of this and markers to work with from recipe to recipe? I want him to have something to learn from because he knows I don't put much stock in following recipes exactly and he doesn't trust me when I do that.
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Jan 15, 2021 19:02
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Dough by Richard Bertinet is pretty good I think.
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Jan 15, 2021 19:08
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Spikes32 posted:So my boyfriend dabbles in making bread while I'm fairly experienced. He freaks out when something simple might go wrong even when it actually hasn't. Any recomendations for a bread book I can buy him that will teach him the theory behind all of this and markers to work with from recipe to recipe? I want him to have something to learn from because he knows I don't put much stock in following recipes exactly and he doesn't trust me when I do that. I used to preach Flour Water Salt Yeast, but I Bread Bakers Apprentice is a little better explaining some of this. It’s mentioned in pretty much every book but bread making is as much an art as it is science. It’s going to be basically impossible to replicate all of the variables of the original recipe especially when they are not listed/measured (house humidity/temp, kneading strength/time, oven temp, flour freshness/protein/moisture content, water minerals, yeast activity, etc.). Some will have a large effect on the overall loaf produced, some won’t. There is a window of reproducibility to each recipe and it’s your experience as a baker that will ultimately guide you to the final product that you want. For example, if a recipe calls for kneading in a mixer for 5 minutes, but you notice that the dough hasn’t developed enough gluten then you will need to mix longer. Also for the most part, whatever loaf you end up with will be better than pretty much anything you can buy at the store. It sounds like you probably know most of this but thought I would mention it anyway. I used to get frustrated in the beginning when I would follow recipes very strictly and they wouldn’t come out like the pictures but once you start doing it regularly you get a feel for it and know how to adjust on the fly.
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Jan 15, 2021 19:14
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Yeah Im more on the art side of bread baking and have been doing it for about ten years now. I have sub par loaves sometimes, but no duds and it's usually because i slacked on something on purpose. I'll get him bread bakers apprentice it sounds like what I was looking for thank you.
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Jan 15, 2021 19:17
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Spikes32 posted:So my boyfriend dabbles in making bread while I'm fairly experienced. He freaks out when something simple might go wrong even when it actually hasn't. Any recomendations for a bread book I can buy him that will teach him the theory behind all of this and markers to work with from recipe to recipe? I want him to have something to learn from because he knows I don't put much stock in following recipes exactly and he doesn't trust me when I do that. Dude just needs to get baked before he bakes. 
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Jan 15, 2021 19:20
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He's just gotta lose that anxiety through exposure imo. Just keep baking and forget about it
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Jan 15, 2021 21:15
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effika posted:This one worked for me. Get some rye flour as a boost for it, and I've used whole wheat otherwise. Wanted to come back to this for a short moment. Just threw out some foul smelling soup I made because I hosed up the measurements for the second time while feeding the starter. My plan is to now copy this to word and change all the US measurements to gr, so a sane person can use it. Then print that and put it on the inside of my kitchen cabinet. The instructions are good but those measurements just tripped me up twice. And then I try again.
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Jan 16, 2021 09:29
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I keep my starter at 100% Hydration in the fridge so its always nice and easy. 150g of starter, 150g of flour (I use a mix of plain and wholewheat), 150g of water. People who use cups to measure things are not to be trusted.
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Jan 16, 2021 11:34
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Aramoro posted:I keep my starter at 100% Hydration in the fridge so its always nice and easy. 150g of starter, 150g of flour (I use a mix of plain and wholewheat), 150g of water. I just ignore every recipe that uses volume to measure mass because it makes no sense.
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Jan 16, 2021 12:53
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I feel a lot of that are remnants of a time where accurate scales weren’t common place. These days when you can get a +/- 1g scale for  delivered everything should be in grams.I’m looking at you, cocktail recipes.
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Jan 16, 2021 13:26
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Spikes32 posted:So my boyfriend dabbles in making bread while I'm fairly experienced. He freaks out when something simple might go wrong even when it actually hasn't. Any recomendations for a bread book I can buy him that will teach him the theory behind all of this and markers to work with from recipe to recipe? I want him to have something to learn from because he knows I don't put much stock in following recipes exactly and he doesn't trust me when I do that. Bread bakers apprentice is probably the best book about bread, covers all breads, and is written with an intro about a guy who is having everything go wrong with his bread during a once in a lifetime opportunity to show off. It’s also the best textbook out there imo
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Jan 16, 2021 14:21
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For those without scales flour is about half as dense as water.
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Jan 16, 2021 14:27
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Boris Galerkin posted:I just ignore every recipe that uses volume to measure mass because it makes no sense. The worst offenders for this are people who measure butter in cups. Like it's solid, how am I meant to do that. Second place is people who measure butter in sticks.
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Jan 16, 2021 15:27
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Keetron posted:Wanted to come back to this for a short moment. Other good guides for starter IME are The Perfect Loaf and King Arthur Baking. They do measurements by weight from the start. I did the latter to good success about a month ago, although it took about 10 days to really start rising after feeding. It’s also mostly all-purpose flour instead of using rye like a lot of people suggest, which a) would change the flavor profile a bit and b) probably contribute to the slow start.
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Jan 16, 2021 15:32
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Submarine Sandpaper posted:For those without scales flour is about half as dense as water. For those without scales they’re like literally
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Jan 16, 2021 15:39
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Recipies that measure yeast by # of packets can eat poo poo too.
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Jan 16, 2021 18:51
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Aramoro posted:The worst offenders for this are people who measure butter in cups. Like it's solid, how am I meant to do that. Second place is people who measure butter in sticks. I guess this is an issue of you get your butter not in sticks, but each stick is half a cup so I've always found that quite easy!
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Jan 16, 2021 19:01
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Chad Sexington posted:I guess this is an issue of you get your butter not in sticks, but each stick is half a cup so I've always found that quite easy! Also 113 grams
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Jan 16, 2021 20:35
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Speaking of yeast, what’s the difference between the blue packet Fleischmann’s “rapid rise instant yeast - fast acting” and their red glass bottled “active dry yeast?” I bought a strip of the blue ones in a pinch when I was making croissants but as I’m gonna start baking breads again I picked up a jar of the red one today.
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Jan 16, 2021 20:40
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Boris Galerkin posted:Speaking of yeast, what’s the difference between the blue packet Fleischmann’s “rapid rise instant yeast - fast acting” and their red glass bottled “active dry yeast?” I bought a strip of the blue ones in a pinch when I was making croissants but as I’m gonna start baking breads again I picked up a jar of the red one today. Active dry yeast must be activated first with warm water before using (you should also subtract out that amount of water you use during activation from the recipe). Instant yeast can be mixed in whenever without needing activation. You can convert between the two if needed. You will need to use about 25% more active dry than instant. Instant yeast will also work a little faster. Here is a good explainer: https://www.seriouseats.com/2018/03/all-about-dry-yeast-instant-active-dry-fast-acting-and-more.html
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Jan 16, 2021 20:50
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Just order this off Amazon and put some in a jar in the fridge and wrap the rest in the package in foil and stick it in the freezer. https://smile.amazon.com/dp/B075SBXF87/ref=cm_sw_r_em_apa_i_mu0aGb8T3MX3J
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Jan 16, 2021 20:58
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I feel like it should be called inactive dry yeast then but whatever. If you don’t activate it wouldn’t it start to activate when it comes in contact with liquid in your dough anyway?
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Jan 16, 2021 21:31
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FWIW King Arthur Baking says that Instant and Active Dry can basically be subbed 1:1 with each other and be handled the same way (i.e. no re-hydrating or w/e), but Active Dry might just rise a little more slowly. Definite  for buying a brick of SAF Red and keep most of it in the freezer, though.
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Jan 17, 2021 01:05
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I’ll get that after I’m done with my jar. Should I be storing that in the fridge as well?
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Jan 17, 2021 02:00
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What’s an easy bread I can make in a 9x5 loaf for toasting with butter?
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Jan 17, 2021 22:19
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 Slightly less artisinal now, please pay no attention to the rogue ear.
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Jan 18, 2021 12:49
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Boris Galerkin posted:What’s an easy bread I can make in a 9x5 loaf for toasting with butter? Brioche for hot butter on butter action https://www.kingarthurbaking.com/recipes/brioche-recipe Just use milk instead of the water + dry milk they say.
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Jan 18, 2021 13:04
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Thumposaurus posted:Brioche for hot butter on butter action What is dry milk anyway? Google says it’s some kind of powder? Literally never heard of powdered milk before. I did see it on a bunch of the King Arthur recipes and had no idea what it was especially cause it’s non-diary which makes even less sense. How serious are they about the “we don’t recommend hand kneading” bit? I don’t have a stand mixer, and my hand mixer didn’t come with dough hooks. E: I may have gotten something mixed up cause I coulda sworn those recipes said non-dairy dry milk. Boris Galerkin fucked around with this message at 17:27 on Jan 18, 2021 |
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Jan 18, 2021 17:00
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Hand kneeding a heavy butter recipe is not very enjoyable. You'll need to combine the dough sans butter then work the butter in bit by bit with a scraper and slap and folds. It will take a while but look for a YouTube vid on the above methods.
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Jan 18, 2021 17:10
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Boris Galerkin posted:What is dry milk anyway? Google says it’s some kind of powder? Literally never heard of powdered milk before. I did see it on a bunch of the King Arthur recipes and had no idea what it was especially cause it’s non-diary which makes even less sense. At least in Britain, Powdered Milk is something famously awful people choked down during rationing, like Chicory Coffee. It's definitely diary though (it's just boiled down milk) so maybe it refers to something different in America. Google suggests powdered coconut milk when asked.
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Jan 18, 2021 17:23
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It's still just dried/powdered milk, not sure what process they used to remove the water, boil + freeze dry maybe? Most grocery stores in America sell it, but I don't know what most people use it for. I used to use it to make my yogurt super thick without straining. ~2 cups of powder mixed in with a gallon of milk worked great. e: example
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Jan 18, 2021 17:38
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