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Chard posted:i think you've basically got it as far as timing. take all this with a grain of salt cuz im far from expert; i'm mostly drawing from times i've had to leave my sourdough or pizza dough in the fridge for longer than expected, and in those cases it has always been just as good if not better. Thanks! I want to try this anyway because I like the idea of making bread on my own timeline instead of being a slave to the bread. edit: VVVV LOOKS AMAZING 
redreader fucked around with this message at 22:51 on Jun 12, 2021 |
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Jun 12, 2021 20:51
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I made a bread that I am very happy with
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Jun 12, 2021 22:43
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redreader posted:Thanks! I want to try this anyway because I like the idea of making bread on my own timeline instead of being a slave to the bread. Take this with some skepticism since I mostly have no clue what I am doing but just sticking it in the fridge after it's been shaped and while it's on it's final rise and then pulling it and baking it when I am ready has worked perfectly fine for me every time I've tried it. Is it maybe not as perfect a loaf as it could have been? No idea, seems fine.
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Jun 14, 2021 15:15
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Pulled this one out before work this morning, 20% khorasan flour and 70% hydration  
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Jun 14, 2021 20:05
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bolind posted:Tried again, this time making extra sure that things were mixed top-to-bottom instead of just stirred. Same results... Try adding more flour than usual that looks wet. You don't want quite a paste but pretty close at first.
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Jun 14, 2021 20:56
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I've been on a flatbread kick Really been enjoying having a nice flat bread in < 30 minutes  Also been having fun putting leftover curry into them and making curry puffs for lunch  
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Jun 14, 2021 21:37
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Jestery posted:I've been on a flatbread kick Do you have opinions on Lebanese bread? Also, how are you storing flatbread so it doesn't immediately turn harder than dinner plates?
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Jun 16, 2021 07:30
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Rocko Bonaparte posted:Do you have opinions on Lebanese bread? No opinion on Lebanese bread I'm sorry beyond having had lavish bread growing nup and it being ok I've mostly just been cooking roti as needed, and making dumplings with the remains of the dough. I have not been batch cooking and storing I work with a couple indian ladies and I've been getting the goss on how to cook them right I've heard that microwaving them with some water in/on/around them will revive them
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Jun 16, 2021 11:15
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Wrap in damp paper towel, nuke for 10 seconds or so
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Jun 18, 2021 01:18
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Made bread:  Cinnamon Raisin sourdough made in a pullman. It was delicious, all gone now.
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Jun 21, 2021 15:09
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That does look delicious
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Jun 21, 2021 15:36
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Murgos posted:Made bread: looks amazing, also it looks like the oblivion logo 
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Jun 21, 2021 15:59
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LifeSunDeath posted:looks amazing, also it looks like the oblivion logo LOL. It was supposed to be a spiral but obviously I need to work on that technique before I summon any Daedra.
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Jun 21, 2021 16:15
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Murgos posted:Made bread: That’s awesome! Any tips on getting it to full cuboid shape? My rises on pullmans have been falling a little bit short 
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Jun 21, 2021 20:21
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Dacap posted:That’s awesome! Any tips on getting it to full cuboid shape? My rises on pullmans have been falling a little bit short  that's an impressive fill Murgos
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Jun 21, 2021 21:12
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Dacap posted:That’s awesome! Any tips on getting it to full cuboid shape? My rises on pullmans have been falling a little bit short Chard posted:
Increase the amount of dough you use and let it rise to just about the top when you put the lid on. That loaf I actually had to punch down a bit (gently) to get the lid on.
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Jun 22, 2021 01:44
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Murgos posted:Increase the amount of dough you use and let it rise to just about the top when you put the lid on. I’ve been letting it most of the way up but I think I was worried a touch about over proofing. I’ll try letting it go longer next time.
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Jun 22, 2021 02:14
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Any good Pullman pan recipes? I wasn't impressed with the white toaster bread recipe I tried, my toaster burned it instantly and it was so plain. I don't have a sourdough starter but I'm willing to try whatever else.
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Jun 22, 2021 07:51
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I can report that a Lodge Double Dutch Oven works well as a budget alternative to the Challenger Bread Pan. I would highly recommend picking one up, if you can live with only ever making boules (I sure can). Just a basic 70% hydration wheat bread, whipped up quickly since I got the dutch oven today and wanted to try it out. E: 500g bread flour, 350g water, 10g salt, 6g dry yeast, hand kneaded, raised for about an hour, then shaped and raised 45 minutes in a banneton before baking. As basic as basic gets. KozmoNaut fucked around with this message at 19:06 on Jun 22, 2021 |
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Jun 22, 2021 19:00
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never heard of a challenger bread pan, do people like it?
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Jun 22, 2021 20:58
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barkbell posted:never heard of a challenger bread pan, do people like it? It was the hot bread accessory at the start of lockdowns when baking was getting popular. My wife got me one - it's OK but I probably wouldn't recommend buying it: 1. It's a big heavy kitchen thing with only one use case. 2. The cast iron is seasoned but not enameled so you're not supposed to get it wet very much. This is at odds with steaming the first half of the bake (which I usually did with ice cubes just before closing the lid). Now mine has a layer of rust on the bottom. I could reseason it but I suspect it would happen again if I still tried to steam it.
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Jun 22, 2021 21:05
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Point 1 is why I got the Lodge. It's much less expensive, plus it's also useful as a pot, a small skillet and a dutch oven, in addition to baking. As for enameled vs seasoned cast iron, I've never had any rust issues with cast iron or carbon steel cookware. If a bit of water (or ice cubes) is enough to strip off the seasoning, that seems like there's something wrong with it, maybe it just isn't baked on very hard.
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Jun 22, 2021 21:28
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Lol at this Challenger not being able to handle the icy conditions
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Jun 22, 2021 22:02
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Flipperwaldt posted:Lol at this Challenger not being able to handle the icy conditions Oh, I like this one.
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Jun 23, 2021 17:54
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IM GOING TO MAKE MORE SOURDOUGH BREAD SOON I WILL PROBABLY MAKE IT TOMORROW MORNING!!!!
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Jun 24, 2021 01:15
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I AM BAKING SOURDOUGH BREAD RIGHT NOW!!!!!!
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Jun 24, 2021 16:08
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that owns
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Jun 24, 2021 16:22
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I wanted to try making a seeded loaf and got a bag of mixed seeds (pumpkin, flax, sesame, pumpkin). What is a good proportion to mix into the dough % wise? I also read I should soak the seeds before incorporating?
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Jun 24, 2021 20:36
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Dacap posted:I wanted to try making a seeded loaf and got a bag of mixed seeds (pumpkin, flax, sesame, pumpkin). I bought this stuff from King Arthur Baking and use it often. The packaging says 1/3 to 2/3 cup to each 3 cup flour recipe. I do not soak mine, but mine also doesn't contain large pumpkin seeds, so I'm not sure about that.
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Jun 24, 2021 20:41
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beerinator posted:I bought this stuff from King Arthur Baking and use it often. The packaging says 1/3 to 2/3 cup to each 3 cup flour recipe. I do not soak mine, but mine also doesn't contain large pumpkin seeds, so I'm not sure about that. I use that too and it's amazing
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Jun 25, 2021 03:50
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Seeded loaf came out not bad, just letting it cool before I can get a look at the crumb 
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Jun 26, 2021 15:22
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Also made a bread again, cannot post it as we already ate it. The best bread.
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Jun 26, 2021 16:18
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Dacap posted:Seeded loaf came out not bad, just letting it cool before I can get a look at the crumb Here’s that crumb: 
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Jun 27, 2021 18:41
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Dacap posted:Here’s that crumb: Looks pretty good! Did you let the seeds soak first or did you just throw them in?
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Jun 27, 2021 18:52
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Malefitz posted:Looks pretty good! I soaked them overnight with an equal amount of water by weight. I added during the 3rd (out of 4) set of stretch and folds.
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Jun 27, 2021 19:09
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Dacap posted:I soaked them overnight with an equal amount of water by weight. I added during the 3rd (out of 4) set of stretch and folds. Sounds good, that's what I usually got recommended. Oh and do you pour off the excess water that doesn't soak in or do you add it to the dough, too? I never figured out what would be the better way to do it and I have heard both ways...
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Jun 27, 2021 19:30
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I found there wasn’t any excess, it likely was because there was chia and flax seeds which are pretty absorbent. If there was excess I would have likely drained it or used less hydration earlier to account for it. When I soaked them, I used hot water as well and let it go overnight Dacap fucked around with this message at 20:38 on Jun 27, 2021 |
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Jun 27, 2021 20:34
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I kind of burnt out from baking bread in the past few weeks, have been concentrating on Pizza more and my baking itch is mostly satisfied with that. But when I go back to bread baking I want to do more bread with seeds and nuts. Whenever I tried it before I wasn't very happy with the results though. Too dry or too wet...
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Jun 27, 2021 21:34
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Malefitz posted:But when I go back to bread baking I want to do more bread with seeds and nuts. Whenever I tried it before I wasn't very happy with the results though. Too dry or too wet... Are you using a different recipe for the bread base?
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Jun 28, 2021 06:13
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Rocko Bonaparte posted:Are you using a different recipe for the bread base? Not sure what you mean, different from what? My go-to recipe nowadays is 100% rye flour so quite different from most of the breads posted in this thread
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Jun 28, 2021 07:00
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