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null_pointer posted:I think I'm getting the hang of this: That boule is so fluffy and round, it is almost like it is floating.
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Jan 24, 2022 19:08
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| # ? May 15, 2024 03:35 |
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Gift loaf for a friend 
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Jan 26, 2022 17:51
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So this started out as a 68% hydration mix, but it won't hold shape and looks like this. This is just four, water, and salt. This is supposed to be a "tacky ball" lmao. What do I do with this
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Jan 28, 2022 00:18
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It just looks undermixed to me. There's (still?) a lot of lumpiness to it.
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Jan 28, 2022 01:08
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Yeah keep going. My last job we did very high hydration ciabatta and the mixing takes forever.
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Jan 28, 2022 01:12
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I'll keep going. I've had the dough hook on it for about 16 minutes on and off with resting between. I'll scoop it out and beat on it some as well
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Jan 28, 2022 01:28
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you could try doing some stretch-and-folds with fifteen minutes rests between them, too. let the dough do the work for you
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Jan 28, 2022 09:39
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Goodpancakes posted:So this started out as a 68% hydration mix, but it won't hold shape and looks like this. This is just four, water, and salt. This is supposed to be a "tacky ball" lmao. What do I do with this you are forgetting yeast.
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Jan 28, 2022 12:26
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Keetron posted:That boule is so fluffy and round, it is almost like it is floating. I've always wondered what bread baked in zero gravity would look like
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Jan 30, 2022 06:06
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I've been trying to make a good sandwich loaf. I think I'm getting close. 
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Jan 30, 2022 22:13
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Dacap posted:Gift loaf for a friend Wanna be friends? 
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Jan 30, 2022 22:40
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Dacap posted:Gift loaf for a friend "The eye of Sourdough"
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Jan 30, 2022 23:12
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Link is broken? I desperately want a combi oven, but can't afford the price for a full-size one. I'm sorely tempted by the Anova. As it happens, our countertop convection oven got broken in the move.... e: We moved in July, and we haven't found the kitchen scale or the beaters for the Kitchenaid yet. I may dieeeee.
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Jan 31, 2022 03:51
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Arsenic Lupin posted:Link is broken? https://forums.somethingawful.com/showthread.php?threadid=3441635
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Jan 31, 2022 06:31
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I think I haven't understood a important component of the different types of starter/pre-start (biga, poolish, you name it) methods. A lot of the times that I see these recipes, they emphasize light mixing. I think I mix way too lightly to the point that nothing would really happen. Well, nothing does usually happen with them. I got some vibe from seeing some stuff on bulk fermentation that I should have these things double in volume before I start start the main recipe. The idea is to have that stuff rarin' to go when you're about to make some bread. My impression now is the emphasis is to not go to the point that you're kneading a dough or anything, but you want it to be homogenous one way or another. What got me thinking about it was the larger bubbles I got out of a loaf I made after my pizzas yesterday. The dough had cold fermented a little over a week since it was extra dough at the time. I think that extra effort got things moving better. I also think my lame skills may suck but my more fundamental problem is that I don't form a good skin nor do I get the proper bake due to slower yeast performance.
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Jan 31, 2022 06:36
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I bake a fair amount of bread, and since the kids usually leave the heels they often end up going stale before they are used. I found this recipe for a tomato-bread soup similar to something we had in Italy, and I really loved it. It’s super simple too. It uses tomatoes, onion, garlic, some hot pepper flakes and stale bread to make a thick stew, it’s perfect cold weather food. I didn’t know if I would like it since soft bread can be a weird texture, but it really is it’s own thing and was very good. Pappa al Pomodoro, decent recipe HERE. Recommended for using up your old homemade loaf pieces!  And just some photos of last week's bread:  and turned into some avocado toast with basalmic tomatoes: 
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Jan 31, 2022 16:34
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Fozzy The Bear posted:I've been trying to make a good sandwich loaf. I think I'm getting close. I’m a big fan of this recipe, it’s got a calculator to set the ingredients based on your pan size https://foodgeek.dk/en/sourdough-sandwich-bread-recipe/ 
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Jan 31, 2022 20:27
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Oh you've got one of those pans with the slide-on top don't you?
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Jan 31, 2022 23:30
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Is there a benefit to them besides resulting in a pleasingly square loaf?
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Jan 31, 2022 23:44
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Presumably keeping the moisture in with the lid lets you get a better / crunchier crust, just like baking in a dutch oven or a cloche would. I don't know how much you want that in a sandwich loaf though.
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Feb 1, 2022 00:01
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The pan being square vs angling out a bit also helps the bread get a little bit taller. Really, though, the main benefits are related to the consistency of loaf size and shape.
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Feb 1, 2022 00:30
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Mr. Squishy posted:Is there a benefit to them besides resulting in a pleasingly square loaf? That was the primary benefit. They were invented for the Pullman railroad company, so the loaves could be stacked on each other without falling over during rough sections of track. EDIT: just in case it wasn't clear, those are called Pullman loaf pans
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Feb 1, 2022 00:35
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Here I was thinking there had been two people named Pullman.
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Feb 1, 2022 00:54
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Made some sourdough (20% khorasan wheat) and the ear turned out to be the most ridiculous one I've ever made.   Stupid delicious either way.
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Feb 1, 2022 05:05
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DR FRASIER KRANG posted:Oh you've got one of those pans with the slide-on top don't you? Yup, it’s really fun when I’ve let it proof too long and it grows through the cracks 
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Feb 2, 2022 15:35
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Ishamael posted:I bake a fair amount of bread, and since the kids usually leave the heels they often end up going stale before they are used. I solve this issue by just eating the heels immediately when I go to slice a loaf and bag it for the freezer.
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Feb 2, 2022 16:15
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Chad Sexington posted:I solve this issue by just eating the heels immediately when I go to slice a loaf and bag it for the freezer. Also a good choice! But if you have some leftover bread, I recommend that pappa al pomodoro, I really loved it.
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Feb 2, 2022 17:11
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Chad Sexington posted:I solve this issue by just eating the heels immediately when I go to slice a loaf and bag it for the freezer. We save the heels in the freezer and make a French toast casserole thingie with them.
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Feb 2, 2022 17:23
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The end (heel) of the bread is the best bit, when it's fresh, with just butter.
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Feb 2, 2022 18:25
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I've made two loaves of bread in a row that I'm happy w/. Though I only recorded the second one for posterity 
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Feb 2, 2022 18:29
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Mr. Squishy posted:I've made two loaves of bread in a row that I'm happy w/. Though I only recorded the second one for posterity That’s a beautiful bread
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Feb 2, 2022 18:50
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Fozzy The Bear posted:I've been trying to make a good sandwich loaf. I think I'm getting close.  Crumb shot:  And lightly toasted in a BLT:  It's a basic 66% hydration dough with a couple additions. For a 10"/1.5# loaf pan: 1 pound bread flour 10.5 fl. oz. water, @~120 F 1 tsp sugar 1/2 Tbsp softened butter 1/4 tsp malt powder 1/2 Tbsp salt 1 1/2 tsp yeast Mixing is ~3 minutes on first, ~3 minutes on second. Primary ferment is 2 hours, with a fold at the one hour mark. After primary ferment, dough goes on a work surface, rest for ~10 minutes, then shaped into cylinder and placed in the pan. Final ferment is 1 1/2 hours. Bake ~30 minutes @430 F. Remove from pan when done, thump on the bottom: if it makes a nice hollow sound, it's done, otherwise back in the oven for a couple more minutes. The only real fiddly bit is the malt powder. You can omit it if you don't have any, although it does affect how the bread browns when lightly toasted. But it's definitely worth picking some up--it's only ever used in small quantities so a bag lasts a long time, so it's something that's easy to always have on hand, and it's a nice addition to a lot of baked goods (I always add some to the batter when I'm making waffles, for example).
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Feb 2, 2022 22:49
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We have a snow storm moving through, so the store was out of any bread product, including bagels. I wanted bagels, but I haven't ever tried making them because all the recipes said you had to knead a 55% hydration dough by hand or use a Hobart, and I am not able to do that (or afford a Hobart). But I was off work early, and I really wanted bagels, so I mashed together some recipes (Artisan Bread in 5's bagels, King Arthur's Water Bagels, and Jeff Mao's). I came up with a 20% whole wheat dough at 67% hydration. I had 4 hours until dinner. Would my guessing at stuff work?   Yes, yes it did! (I flipped over half of them so you can see they got that nice bottom pattern.) They've got a thin crisp crust and a nice chew. Next time I am going to use my sourdough starter, if I can remember to make the dough before bed. It took about an hour to shape, boil, and bake, so definitely doable on a weekend morning if I proof everything overnight. Recipe: Dough:
Boiling supplies:
I mixed everything together, then did 15 stretch-and-folds every 30 minutes for 2 hours. I divided the dough by 6, shaped them with the ball method, let them rest while I got my pot of water and oven ready. Dropped them in by the pair, boiled for 30s each side, and set aside to wait for the rest to be done. Baked at 425F for 25 minutes, and then  !
effika fucked around with this message at 02:59 on Feb 3, 2022 |
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Feb 3, 2022 02:17
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I've been meaning to make bagels since the pandemic started but could never find the malt stuff. You mentioned using molasses though and we've got tons of that poo poo. So I whipped up a batch with your recipie this morning   
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Feb 3, 2022 23:18
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Greatbacon posted:I've been meaning to make bagels since the pandemic started but could never find the malt stuff. You mentioned using molasses though and we've got tons of that poo poo. So I whipped up a batch with your recipie this morning Excellent bagels! I'm glad that worked out!
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Feb 5, 2022 02:07
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Rocko Bonaparte posted:They may be assuming a commercial mixer. I have an ancient Hobart 20-quart I bought off Craigslist over a decade ago because I kept destroying bread machines and mixers. It has three speeds, which I find pretty consistent among commercial mixers: There's so much for this post a page or two back. I appreciate the detailed response! I referred to it earlier when baking.
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Feb 6, 2022 03:25
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I am envious of all of you who manage that rise with sourdough AND without a Dutch oven, tell me your secrets? Is it an oven stone / steel?
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Feb 6, 2022 11:38
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a friend of mine hyped me up for making hong kong-style sausage rolls, which use milk bread:  they were SO SOFT, i gotta make these more often
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Feb 6, 2022 11:55
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Keetron posted:I am envious of all of you who manage that rise with sourdough AND without a Dutch oven, tell me your secrets? Is it an oven stone / steel? Mine is barely decent compared to some of the amazing bread posted here, but I do mine on a pizza stone. I put a little cast iron pan in the oven when I preheat it, underneath and slightly in front of the pizza stone. Then when I put the bread in I dump some water in the pan and put an upside down Bigass Mixing Bowl over the loaf for the first 20 minutes. Then pull the bowl out and let the loaf brown. I also form and bake it straight out of the fridge after a cold ferment, instead of letting it warm up first. The dough is much stiffer that way so it doesn't sag and flatten out on the pizza stone.
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Feb 6, 2022 14:34
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| # ? May 15, 2024 03:35 |
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  Happy Sunday!
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Feb 6, 2022 20:55
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