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Malefitz posted:Not sure what you mean, different from what? I'm asking if whatever recipe you're using for a seed/nut bread is different from your typical one. That would add another factor into problems you have working with seeds and nuts. 100% rye? Are you Dutch/Scandinavian? I did a bunch of experiments with that a few years back and could never produce a loaf anybody wanted to eat (including myself).
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Jun 28, 2021 07:36
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Rocko Bonaparte posted:I'm asking if whatever recipe you're using for a seed/nut bread is different from your typical one. That would add another factor into problems you have working with seeds and nuts. The tips on the internet I read gave mixed messages if you should adjust the other ingredients when adding soaked seeds and I never figured out what the ideal approach is. Rocko Bonaparte posted:100% rye? Are you Dutch/Scandinavian? I did a bunch of experiments with that a few years back and could never produce a loaf anybody wanted to eat (including myself). German actually, so close! I never managed to make any rye bread that didn't taste awesome to me even back when I had no idea what I was doing so maybe it's just a cultural thing why you didn't like it. It's similar for me with wheat sourdough bread. The sour taste in wheat bread is really off-putting at first because I'm not used to it at all. I still like it but I see it as somewhat of an acquired taste. I don't think there actually was a big culture of eating wheat bread in Germany before industrial yeast became widely available. My standard loaf is 45% whole rye and 55% normal rye flour. Here are some example loafs:   The pattern on the top is very characteristic for rye bread. It happens because rye dough doesn't have the same elasticity wheat dough has. As the loaf expands in the final proofing phase the uncovered surface of the dough skin dries up and rips in a nice natural pattern. I enhance this effect by adding more flour while proofing so the cracks get wider. This is how the bread looks on the inside:  Note that this is already a lot of rise for a rye bread. The flavor is mildly sour with a nice tang (not sure if this describes the taste well enough). I like to eat it with only butter added the most, it complements the taste really well. Other than that cheese works well, too. Also the bread is incredibly juicy and will survive a week easily as long as the crumb is covered.
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Jun 28, 2021 08:17
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My mother grew up in Germany and basically steals my 30% rye sourdough bread when I leave it around when she visits. So I do the only logical thing which is to make sure there is bread for her to steal when she visits.
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Jun 28, 2021 13:42
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We can't help it, it's in our genes
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Jun 28, 2021 16:22
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Welp I did it I got the anova oven. I don't even know if I have a counter big enough for it lol. my gf is gonna be so mad.
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Jun 29, 2021 17:53
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Man, I’d been having a lot of trouble with oven spring and scoring. I thought I was having a lot of problems with dough strength even at pretty low hydration. Turns out my oven was like 50°F colder than I was telling it to be.  I thought it was pretty accurate but my old oven thermometer broke and I’d never replaced it. Finally got a new one and discovered I had a terrible temperature problem. The weather cooled off a bit so I could justify running the oven again, and…   1/3 white whole wheat, 2/3 AP (both along Arthur), 72% hydration inclusive of the water in the 20% levain. I guess it helps to actually bake at like 450°F and not… 405 or something. e: crumb not too bad, much more open than I’m used to getting recently, anyway. Could maybe go for a bit more but one step at a time fixing things. 
fourwood fucked around with this message at 20:37 on Jul 2, 2021 |
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Jul 2, 2021 18:53
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Finally got a fully puffed pitta, feels good man.
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Jul 3, 2021 12:55
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I MADE A LOAF OF SOURDOUGH BREAD THSI MORNING AND I AM MAKING 2 MORE LATER TONIGHT ONCE THEY ARE DONE PROOFING AND ALSO I AM MAKING 24 SOURDOUGH BUNS FOR A 4TH OF JULY BBQ THERE IS A LOT OF SOURDOUGH BAKING GOING ON RIGHT NOW!!!!!
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Jul 3, 2021 19:47
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Made more seeded bread, this time as a Pullman
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Jul 3, 2021 23:08
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Nooner posted:I MADE A LOAF OF SOURDOUGH BREAD THSI MORNING AND I AM MAKING 2 MORE LATER TONIGHT ONCE THEY ARE DONE PROOFING AND ALSO I AM MAKING 24 SOURDOUGH BUNS FOR A 4TH OF JULY BBQ THERE IS A LOT OF SOURDOUGH BAKING GOING ON RIGHT NOW!!!!! This is so much in the spirit of this thread, keep it up!
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Jul 4, 2021 07:39
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Dacap posted:Made more seeded bread, this time as a Pullman I just listened to a podcast about this history of George Pullman, the extreme anti union luxury train car creator and train barron who did a lot of bad things to a lot of good people...anyway, kinda wish those bread baking boxes weren't called Pullmans now, it's like calling them Bezos Boxes.
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Jul 4, 2021 18:51
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LifeSunDeath posted:I just listened to a podcast about this history of George Pullman, the extreme anti union luxury train car creator and train barron who did a lot of bad things to a lot of good people...anyway, kinda wish those bread baking boxes weren't called Pullmans now, it's like calling them Bezos Boxes. Let's try to get breadcube pan trending outside this thread I know they are also called pain de mie loaf pans, but b r e a d c u b e
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Jul 4, 2021 18:55
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Making some poolish bread from salt fat yeast flour (or whatever the name is) and the last few times it's burned at the bottom. No other bread I've baked has burned. This time I'll try putting some parchment paper at the bottom of the Dutch oven as well as putting a cookie sheet in a rack below the Dutch oven. Any other tips? Edit: no other bread I've baked has used a dutch oven, either...
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Jul 4, 2021 19:30
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effika posted:Let's try to get breadcube pan trending outside this thread breadcuboid, tyvm
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Jul 4, 2021 20:33
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redreader posted:Making some poolish bread from salt fat yeast flour (or whatever the name is) and the last few times it's burned at the bottom. No other bread I've baked has burned. This time I'll try putting some parchment paper at the bottom of the Dutch oven as well as putting a cookie sheet in a rack below the Dutch oven. Any other tips? Try reducing your oven temperature by 20-25 degrees. I had the same happen the first few times I made something from that book. Now I always use 25 degrees lower than that book says. Seems to have solved it for me.
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Jul 4, 2021 22:24
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redreader posted:Making some poolish bread from salt fat yeast flour (or whatever the name is) and the last few times it's burned at the bottom. No other bread I've baked has burned. This time I'll try putting some parchment paper at the bottom of the Dutch oven as well as putting a cookie sheet in a rack below the Dutch oven. Any other tips? Is your heating element on the bottom of the oven? If so, put your rack a bit higher in the oven. I had burnt bread using the bottom rack and it stopped when I used the second from the bottom rack.
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Jul 5, 2021 00:08
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Made concha for the first time, this was the only one that looked decent out of the 8 I made
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Jul 5, 2021 21:18
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second loaf from the anova. was way better than the first. still much more dialing in to do but it's pretty pretty pretty good
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Jul 7, 2021 18:40
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hello bread thread, i wish i had discovered you earlier because i was baking hockey pucks or the bread would collapse (the issues were that the yeast was too old and then i was putting in too much yeast but everything is solved for now). do you guys have any suggestions for bread slicers? i went on to amazon and tbh all of these bamboo ones look the same to me.
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Jul 13, 2021 00:26
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A sharp serrated knife and practice. Here's the one I bought. I have a bread slicer thingy but I don't like to clean extra things. I gave up using it once I realized it wasn't helping me get thin slices. Now I can't get pretty consistent cuts with a knife and an eyeball! If you do want or need a tool, they all come out of like the same three factories so get what looks sturdier, or find a woodworker locally or via etsy.
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Jul 13, 2021 00:46
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Serrated knives have a purpose when slicing bread, on some days I use a very sharp chefs knife if I want really thin slices.
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Jul 13, 2021 07:59
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oh i have the knives! it just turns out i am bad at cutting things evenly and i was ending up with slices that were thicker on one end or they went all wobbly in the middle while i thought i was cutting straight but it turns out i was as far from it as possible.  i will definitely keep everything in mind though, and maybe i will practice slicing by eye when i just want toast instead of a sandwich or something.
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Jul 13, 2021 22:20
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I've found I cut everything on a slant, which gets more pronounced as I go shopping.. When I reach the end of the bottom of the loaf there's still a few inches of the top
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Jul 13, 2021 22:47
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I have been working my way through Flour Water Salt Yeast (seems like lots of people here are familiar with it). I have had great success with the instant yeast and hybrid recipes, but am having trouble with the pure levain recipes. I cannot for the life of me get the dough shaped after the overnight bulk ferment. The dough is huge (probably way more than 3x original size), sticky, and refuses to hold any semblance of a ball shape. I am using a starter from Kensington Sourdough (https://kensingtonsourdough.ca/) that yields amazing flavor so I am pretty confident there's nothing wrong with my yeast. After googling this a bit, it seems like lots of people have similar problems, and have ended up fermenting for ~half the recommended time. Has anyone here tried these recipes and gotten better results? Oakland Martini fucked around with this message at 18:29 on Jul 15, 2021 |
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Jul 15, 2021 18:27
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So it turns out that when you’re used to 22°C and everything is suddenly 30°C, everything involving sourdough suddenly moves a hell of a lot faster! Hope things turn out edible.
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Jul 15, 2021 18:47
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So my mom ordered me this as a housewarming gift: https://www.crateandbarrel.com/kitchenaid-bread-bowl-with-baking-lid/s425203 Anyone seen any reviews on this? I use a lodge enameled Dutch oven right now and I’m not sure this is going to perform any better. If it was my choice I probably would’ve preferred using the money towards a Challenger if I wanted a dedicated bread baker.
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Jul 15, 2021 19:50
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Oakland Martini posted:I have been working my way through Flour Water Salt Yeast (seems like lots of people here are familiar with it). I have had great success with the instant yeast and hybrid recipes, but am having trouble with the pure levain recipes. I cannot for the life of me get the dough shaped after the overnight bulk ferment. The dough is huge (probably way more than 3x original size), sticky, and refuses to hold any semblance of a ball shape. I am using a starter from Kensington Sourdough (https://kensingtonsourdough.ca/) that yields amazing flavor so I am pretty confident there's nothing wrong with my yeast. Are you shaping on a well floured surface? I sometimes skip the step but it helps with looser/stickier doughs for sure.
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Jul 15, 2021 21:23
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Oakland Martini posted:I have been working my way through Flour Water Salt Yeast (seems like lots of people here are familiar with it). I have had great success with the instant yeast and hybrid recipes, but am having trouble with the pure levain recipes. I cannot for the life of me get the dough shaped after the overnight bulk ferment. The dough is huge (probably way more than 3x original size), sticky, and refuses to hold any semblance of a ball shape. I am using a starter from Kensington Sourdough (https://kensingtonsourdough.ca/) that yields amazing flavor so I am pretty confident there's nothing wrong with my yeast. If it’s warm or your yeast are really active you have to reduce the time. Or when it’s about the right size stick it in the fridge until you are ready for it. Also, if the dough is too sticky and loose you can just gently work more flour into it a tablespoon at a time until it firms up. Maybe it won’t be as great as it could be but it will still be amazing.
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Jul 16, 2021 01:22
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The book is really specific about what the temperatures overnight are expected to be. Are yours higher? I think it said 65-70 degrees is normal overnight in the bakery.
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Jul 16, 2021 02:41
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Oakland Martini posted:I have been working my way through Flour Water Salt Yeast (seems like lots of people here are familiar with it). I have had great success with the instant yeast and hybrid recipes, but am having trouble with the pure levain recipes. I cannot for the life of me get the dough shaped after the overnight bulk ferment. The dough is huge (probably way more than 3x original size), sticky, and refuses to hold any semblance of a ball shape. I am using a starter from Kensington Sourdough (https://kensingtonsourdough.ca/) that yields amazing flavor so I am pretty confident there's nothing wrong with my yeast. My starter is from the same place! Are you in Toronto? I've had to modify a lot of my recipes based on how warm it gets here in the summer. I've found this recipe has worked really well for me, with only about 4-5 hours bulk and long proofing in the fridge. https://natashasbaking.com/sourdough-loaf-perfect-formula/ I've also found shaping easier now that I switched to doing more normal stretch and folds in the bowl rather than coil folds in a baking dish.
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Jul 16, 2021 03:11
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Dacap posted:So my mom ordered me this as a housewarming gift: https://www.crateandbarrel.com/kitchenaid-bread-bowl-with-baking-lid/s425203
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Jul 16, 2021 05:25
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bolind posted:So it turns out that when you’re used to 22°C and everything is suddenly 30°C, everything involving sourdough suddenly moves a hell of a lot faster! My neck of the woods swings from 3°c in the coldest of winter to 40+° in summer Keeping a starter is an exercise
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Jul 16, 2021 06:36
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upped the hydration in my normal sourdough by 10%, ive been wrong for a while 
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Jul 16, 2021 06:57
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bolind posted:So it turns out that when you’re used to 22°C and everything is suddenly 30°C, everything involving sourdough suddenly moves a hell of a lot faster! Things did turn out edible, more sour, less gluten, as is to be expected. Pic of carnage: 
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Jul 16, 2021 13:00
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Dacap posted:My starter is from the same place! Are you in Toronto? I've had to modify a lot of my recipes based on how warm it gets here in the summer. I am in Toronto! I live up the street from Kensington, I actually picked mine up from the guy in person. It's possible that the only problem I'm having is the summer weather, although we keep our house pretty cool at night. I will give this alternative recipe a shot. I see a lot of pretty similar ones with 5-8 hours bulk fermentation; FWSY is at the extreme end it seems.
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Jul 16, 2021 14:16
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This recipe for zucchini bread was supposed to fill two 8x5 tins, but it basically filled one and a half. So I just threw chocolate chips in the half a tin and it actually came out really nice. Had a firmer texture from being thinner which suited a dessert. Does anyone have a version of this kind of quick bread that both doesn't use a ton of sugar and also still tastes good? I could eat it all day, but don't love pouring in a cup+ of sugar.
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Jul 16, 2021 14:17
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Oakland Martini posted:I am in Toronto! I live up the street from Kensington, I actually picked mine up from the guy in person. Nice, I'm in Parkdale. I've found this recipe to be pretty consistent. I've tried a few more "advanced" techniques with my sourdoughs and I've found in general I prefer simpler recipes.
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Jul 16, 2021 15:37
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I AM BAKING BREAD RIGHT NOW I JUST FINISHED BAKING ONE LOAF AND NOW THERE IS A DIFFERENT LOAF IN THE OVEN AND IT IS BAKING AS I TYPE THIS!
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Jul 17, 2021 07:35
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Nooner posted:I AM BAKING BREAD RIGHT NOW I JUST FINISHED BAKING ONE LOAF AND NOW THERE IS A DIFFERENT LOAF IN THE OVEN AND IT IS BAKING AS I TYPE THIS! POST PICTURES PLEASE!
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Jul 19, 2021 10:15
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Malefitz posted:
This is amazing, would you be willing to share the recipe?
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Jul 19, 2021 20:47
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