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My naan recipe recommended rising the dough in a well oiled instant pot on the yogurt setting and it doubled in size in almost no time at all, half of what I was expecting (my kitchen isn't cold but its not really warm either). Is there a downside with other (non-flatbread) doughs wrt oven rise etc in a faster rise like that? Less sour/tangy I guess from short fermentation? Amazing bread shots on the page, holy crap edit: gently caress, well they're all on the last page, go look.
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# ? Mar 21, 2021 08:30 |
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# ? Jun 5, 2024 05:22 |
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No-knead skillet rosemary focaccia, it turned out really nice. When I cut into it the crumb seemed to separate a bit from the top - is that because I didn't let it cool enough?
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# ? Mar 21, 2021 08:38 |
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Guildenstern Mother posted:My naan recipe recommended rising the dough in a well oiled instant pot on the yogurt setting and it doubled in size in almost no time at all, half of what I was expecting (my kitchen isn't cold but its not really warm either). Is there a downside with other (non-flatbread) doughs wrt oven rise etc in a faster rise like that? Less sour/tangy I guess from short fermentation? there’s nothing wrong with doing a fast fermentation really, just, as you note, you may get less flavour development. Sir Sidney Poitier posted:
sometimes you get a large bubble forming at the top. slicing while it’s warm generally just carries the risk of steam turning a cut edge soggy
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# ? Mar 21, 2021 10:50 |
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incidentally finally got in more flour this week so back to baking. quick ferment pullman to test out my new proofing box. no egg, but butter, buttermilk, and potato:
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# ? Mar 21, 2021 14:32 |
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I'm looking for a good caraway rye bread recipe, does anyone have a go-to?
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# ? Mar 21, 2021 15:07 |
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A haphazard shaping strategy led to a nice lil butthole in the side of my loaf
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# ? Mar 21, 2021 18:21 |
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Ginger Beer, that was the first appliance I have deeply coveted in about twenty years. I need your oven. Beautiful bread, though.
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# ? Mar 21, 2021 18:38 |
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Democratic Pirate posted:A haphazard shaping strategy led to a nice lil butthole in the side of my loaf glutese.cx
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# ? Mar 21, 2021 18:44 |
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Sir Sidney Poitier posted:
Looks great! What's the recipe?
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# ? Mar 21, 2021 22:43 |
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Dacap posted:https://foodgeek.dk/en/sourdough-sandwich-bread-recipe/ Thanks for sharing this, I like the way the calculator is set up. Needed a different recipe because I was out of honey and this one was a nice sub-in. Made this and a rosemary sourdough loaf. Top notch bread weekend.
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# ? Mar 22, 2021 01:20 |
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Ginger Beer Belly posted:2) I used Active Dry Yeast instead of Instant Dry Yeast, and I naively followed the advice that it could be bloomed in room temperature water. I am in Iowa and our room temperature is sub-70F. Even though I did not get foam from proofing the yeast, I proceeded with the recipe. When I got to the initial proof, I set my Anova Precision Oven to 85F and 60% steam, and got next to no rise in the expected 45 minutes. After waiting for a good 2-3 hours after contemplating starting from scratch, I got a bit of rise, and decided to increase the oven temperature to 90F. That got me a good rise and I proceeded as normal. I get this too. Absolutely no recipes rise, at all, unless I go really high like 85-90 degrees for proofing. I don't know if it's the water here in Iowa, the yeast I keep getting, or what. But even when it's like 72-74 in my kitchen, it'll sit for hours and hours and barely budge. And then I think with the heat it tends to over-proof somewhat, once I shape things there's never any second rise at all either. Drives me insane and I've never seen a good explanation for it. More than half a dozen bread recipes I've tried have all been a miserable failure so far, all due to proofing problems I think.
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# ? Mar 22, 2021 03:13 |
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Bread recipes are absolutely never written with cold winter climates in mind. I'm so glad I have an oven with a proof setting now. Before that I had to rely on the microwave trick (boil a big mug of water in your microwave then put the mug in the corner of the microwave and put in your bowl of dough to proof in the hot moist air)
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# ? Mar 22, 2021 03:28 |
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Splinter posted:Looks great! What's the recipe? It's this one, minus olives and pistachios.
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# ? Mar 22, 2021 08:04 |
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Rescue Toaster posted:I get this too. Absolutely no recipes rise, at all, unless I go really high like 85-90 degrees for proofing. I don't know if it's the water here in Iowa, the yeast I keep getting, or what. But even when it's like 72-74 in my kitchen, it'll sit for hours and hours and barely budge. And then I think with the heat it tends to over-proof somewhat, once I shape things there's never any second rise at all either. Maybe it IS the water? Have you tried filtered or distilled?
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# ? Mar 22, 2021 14:56 |
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Hmmm, I have a carbon filter for drinking and I use that water, which I think should remove chlorine. But I've never tried RO or distilled. I should try some bottled water sometime. I've also considered setting up a little temp-controlled light bulb or similar in one of my big coleman coolers that I normally use for resting meat off the smoker.
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# ? Mar 22, 2021 15:04 |
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if you're using filtered water it's unlikely that the water is an issue sure, yeast need minerals and poo poo but it's not going to matter over a few hours of dough ferm in addition to giving it a warm, moist environment to do its poo poo in, try mixing your dough with water as hot as your faucet will get to give it a jumpstart
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# ? Mar 22, 2021 16:21 |
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In commercial bakeries we calculate the temperature you want the final dough to finish out of the mixer at and argue the water temperature(since that's the one you can control) so that doughs all take the same time for the bulk fermentation day to day regardless of the outside temperature. It takes a little planning but it works. You have to measure your room temp, the temp of your flour, and account for the of heat the friction of mixing the dough will put into the final dough. Once again king arthur flour explains it better than I can. https://www.kingarthurbaking.com/blog/2018/05/29/desired-dough-temperature There would be times in the summer where we'd have to use ice water when mixing the baguette dough to hit the DDT.
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# ? Mar 22, 2021 17:39 |
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I'm making bread today anyways so I documented my DDT calculations just for shits and giggles I don't usually bother with it at home. Room temp today is 68° F Flour is 64° F My levain is 66° F Add in 25° F for friction Desired dough temperature (DDT)is 78° F multiply DDT by 4 and subtract the other Temps from it that gives you your water temperature you need to hit your DDT. for today it is 89° F After mixing close enough
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# ? Mar 22, 2021 18:34 |
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that's a great point. i've read about this before but literally never use it at home. i should start adding it to my notes
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# ? Mar 22, 2021 18:46 |
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So I was getting a lot of conflicting information regarding baked baking soda baths, 2/3 of them said you have to rinse the pretzels after, but all the actual humans I talked to said not to bother. In the spirit of science, my first batch in the oven was half and half. Unrinsed was 100% the way to go. Behold, the virgin rinsed pretzel vs the chad unrinsed. I think I could stand to have baked the soda a bit longer for more browning, but they're absolutely delicious.
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# ? Mar 22, 2021 22:43 |
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Guildenstern Mother posted:So I was getting a lot of conflicting information regarding baked baking soda baths, 2/3 of them said you have to rinse the pretzels after, but all the actual humans I talked to said not to bother. In the spirit of science, my first batch in the oven was half and half. Unrinsed was 100% the way to go. yea i deffo don't rinse so good call there i tend to bake the bicarb at 350F for ~ an hour or so fwiw, which is probably hotter and longer than it requires, but ¯\_(ツ)_/¯ some good look pretzels there buddy
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# ? Mar 22, 2021 23:07 |
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Man, I gotta try pretzels one of these days. Maybe this weekend.
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# ? Mar 22, 2021 23:14 |
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ever wonder what happens when you decide to bake a cinnamon roll brioche in a pullman and drastically underestimate how much it will expand why did it sink, you ask? oh that’s just because the entire centre of the loaf was extruded out of this end and into the oven
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# ? Mar 22, 2021 23:28 |
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I think the most amazing thing about that is how clean your area looks for that having happened. edit: what happened to the pan? Did it get bent or something? I can't imagine how anything as thick as that could force its way out like that
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# ? Mar 22, 2021 23:40 |
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Guildenstern Mother posted:I think the most amazing thing about that is how clean your area looks for that having happened. pullmans have a lid and there’s a very small gap on one end underneath, like maybe 1/4 inch if that so fortunately no damage. and the bread slid out leaving maybe a tablespoon of brown sugar behind. usa pans are fuckin magic i cut the dough to fit and rolled the rest up into normal rich brioche cinnamon buns. i was checking the temp on those when i happened to see a pile of goo on the floor of the oven. fortunately it’d only been about the size of 2/3 of my fist at that point. i took a metal spatula, scraped it up, and shoved a sheet pan underneath the loaf to catch the rest. the rolls were excellent. not sure what i’m going to do with everything else yet. i can’t give it away but it might get turned into other things. the filling monster probably tastes delicious even if it looks like a pile of vomit
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# ? Mar 22, 2021 23:57 |
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Looks like the beginnings of bread pudding to me.
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# ? Mar 23, 2021 00:32 |
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Anyone using baking steels? I currently have and use a 300x400x8mm steel, but I’d like one that fills up my oven, so I’m in talks with a guy who can laser cut one to spec. Problem is that I need to decide on 6mm vs. 8mm thickness. He recommends 6mm, says anything more is just extra preheating time with no real benefit. In terms of mass, the new one (400x455mm) will be about a kg more steel than the old one, even at 6mm. At 8mm it’ll be a massive 11.5kg of metal. On the third hand, the whole exercise is to be able to bake three breads instead of two...
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# ? Mar 23, 2021 17:46 |
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i use one. a thicker one would probably only come into serious use imo for something like repeated consecutive pizzas or flatbreads. on the one hand since you already have one why not just use both instead of getting a gently caress-all thick one on the other hand if it’s not a burden fiscally or physically why not go for the thicker one and never worry about edge cases on the gripping hand there’s an argument to be made that if you were worried about pizzas anyway you’d be as well or better served by employing an aluminum griddle for that specific use case
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# ? Mar 23, 2021 17:57 |
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I don’t have much luck with my pizzas (well they’re perfectly edible but they’re just not right) so that’s not important to me. I’m actually considering an Ooni Koda for pies. One of the motivators for getting the bigger steel is that it can sit directly on the rails in the oven, thus freeing up a grill. The old steel would probably be sold or given away.
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# ? Mar 23, 2021 18:02 |
Just make sure it isn't going to expand and get stuck in the oven if you are getting it precision cut
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# ? Mar 23, 2021 18:11 |
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mediaphage posted:on the one hand
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# ? Mar 23, 2021 18:16 |
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Goodpancakes posted:Just make sure it isn't going to expand and get stuck in the oven if you are getting it precision cut Precisely. I DID think of that, but I'll be honest and say that something like that could totally be a mistake I could make. Anyhoo, ordered in 8mm. Equivalent of USD85 shipped to my door. Will report back. Actually, reminds me of something. I used to live in a dorm, with a communal kitchen. Which got renovated which meant new ovens. Someone saved the old baking trays, which juuust fit into the new ovens... ...when cold.
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# ? Mar 25, 2021 14:20 |
I did that with a thin oven, was able to rack up an 18" steel right on it. One day it fell and I was lucky it did not take out the heating element.
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# ? Mar 25, 2021 15:30 |
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bolind posted:Anyone using baking steels? I use a steel bit I have a round one so I can put it on my bbq as well when I want to. Mine is 6mm I think and it seems to do a fine job. I would be slightly concerned stressing the oven with such a heavy steel. But if you think your oven can take it go wild. Just make sure you have enough of a gap to give you some airflow around it.
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# ? Mar 25, 2021 23:42 |
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Contains flour and yeast, therefore bread
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# ? Mar 26, 2021 19:46 |
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oh nice i was just thinking of making some too!
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# ? Mar 26, 2021 20:43 |
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CancerCakes posted:Contains flour and yeast, therefore bread The KA sourdough crackers are technically enriched bread. Flour, water, salt, yeast and butter.
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# ? Mar 27, 2021 00:20 |
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Can’t stop makin’ B R E A D C U B E S
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# ? Mar 27, 2021 01:01 |
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ah that looks great!
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# ? Mar 27, 2021 01:14 |
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# ? Jun 5, 2024 05:22 |
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mediaphage posted:ah that looks great!
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# ? Mar 27, 2021 01:33 |