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2.5 is fine
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May 1, 2023 00:33
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| # ? May 15, 2024 04:03 |
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 Does anybody know exactly what "went wrong" with the bread on my right? Yesterday I made the anadama bread that's on the right side (the little piece) and it is denser and drier in a good way that anadama bread is supposed to be. I think i actually used a little less water on accident but it actually turned out right. The big loaf on the left is the one that I took out a little while ago it's way too fluffy and crusty, does anybody know specifically what I should do to make this recipe to produce it the way I did the first time? Recipe 1 1/2 cups water 1/4 cup molasses 1/4 cup dry skim milk powder 1 1/2 tsp salt 2 Tbsp unsalted butter or margarine, cut in pieces 3/4 cup yellow cornmeal 4 1/2 cups bread flour 2 tsp bread machine yeast 1/2 cup unsalted sunflower seeds Tumble fucked around with this message at 20:55 on May 2, 2023 |
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May 2, 2023 20:39
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Tumble posted:
That looks like way too little water for that much flour and cornmeal.
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May 2, 2023 21:17
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therattle posted:That looks like way too little water for that much flour and cornmeal. You'd think so but yesterday the loaf came out perfect, while today I (think) I actually added the recipes stated amount of water and the loaf is WAY too fluffy and moist compared to yesterday when I'm pretty sure I accidentally added 320ml instead of 1.5 cups and the loaf came out perfectly dense but I'm only half certain I did that. However today the bread is WAY too fluffy and I think that is because of too much water? I am a bread newbie.
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May 2, 2023 21:21
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Are you weighing? 1 cup of flour is about 125g or about half the density of water. You'll easily get +/- 25 grams a cup.
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May 2, 2023 21:43
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Submarine Sandpaper posted:Are you weighing? 1 cup of flour is about 125g or about half the density of water. You'll easily get +/- 25 grams a cup. I have a scale I typically use, but this recipe is in cups so I just measured.
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May 2, 2023 23:16
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Tumble posted:You'd think so but yesterday the loaf came out perfect, while today I (think) I actually added the recipes stated amount of water and the loaf is WAY too fluffy and moist compared to yesterday when I'm pretty sure I accidentally added 320ml instead of 1.5 cups and the loaf came out perfectly dense but I'm only half certain I did that. I‘ve recently had loaves using identical proportions come out hugely different just because of the ambient temperature. Yeast development is really dependent on temperature/humidity. Like a loaf I made on an 85F day was dramatically more airy than one I made on a 65F day. Skilled bakers compensate for this but I am not a skilled baker, so it’s just an observation I made in my recent loaves. Seems like you’re using a bread machine so I really don’t know what proofing is like with that baking method. Just a thought since more airy bread is probably related to yeast development at the point of baking.
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May 3, 2023 07:14
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https://mygerman.recipes/rye-bread-german-bakery-version/ I made this again yesterday but with wholegrain spelt instead of strong white, and it came out lovely. I normally do 420 of water, but I tried 450 yesterday and the method from the video, and jesus that's a core workout. Edit: https://artofeating.com/real-rye-bread/ This is a fantastic article. You can get around the paywall with unblock origin's bypass paywalls filter. Nettle Soup fucked around with this message at 12:54 on May 3, 2023 |
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May 3, 2023 11:37
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I forgot about my sourdough last night, so it had a very extended first proove (all at room temp) and a very curtailed second one. It turned out well, all things considered, but give the yeast a full day and it'll earn the name sourdough.
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May 4, 2023 14:11
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some more baguettes, this one did in one day just to try out the slap and fold method linked upthread  They were pretty flavorless because they were done in about six hours, but it was a fun learning experience Action shot of my usual no-knead method done today (I meant to do some kneading, but got heavily distracted by meetings and then work).  and end result  The shaping is still challenging. I need to get something to transfer them from the couche to the stone because that's always a bit of a mess and I just tossed my razor blade in the trash because it's too old now.
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May 5, 2023 01:36
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Made Sourdough Pumpkin Pancakes from the Perfect Loaf this morning and they were delicious (even though they're not seasonally appropriate). It's going to be my go to pumpkin pancake recipe for now on. I had to make a few substitutions as I was missing ingredients. Didn't have any eggs so I replaced them with ground flax seed; no buttermilk so I subbed it out for whole milk and 1 tbs of lemon juice. Still came out amazing and I'm really pleased with the results. I've been feeding my starter a combo of rye and bread flour; it really seems to thrive on that and it gave the pancakes such a great flavor.
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May 5, 2023 17:32
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I’m looking for a relatively simple, good whole-wheat recipe. It looked at the King Arthur and Serious Eats ones, but they looked a bit finicky. Anyone have any go-to’s?
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May 8, 2023 16:28
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oscarthewilde posted:I’m looking for a relatively simple, good whole-wheat recipe. It looked at the King Arthur and Serious Eats ones, but they looked a bit finicky. Anyone have any go-to’s? For a sandwich loaf? Artisan-style boule? Dinner rolls? Bread-machine? No-knead? Something that's just flour, water, salt, and yeast? Fat or eggs ok? Other grains OK, or only 100% whole wheat? Inclusions like herbs or seeds or nuts or fruit? (Craisins and walnuts make a great whole wheat loaf, btw.) Based on what you're wanting we can find a recipe you might like. And if those recipe sources seem finicky, it's because they're trying to get a Random Internet Stranger to do the exact same thing the recipe author did, so they've put all the variables down so you can get as close as possible.
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May 8, 2023 18:04
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effika posted:For a sandwich loaf? Artisan-style boule? Dinner rolls? Bread-machine? No-knead? Something that's just flour, water, salt, and yeast? Fat or eggs ok? Other grains OK, or only 100% whole wheat? Inclusions like herbs or seeds or nuts or fruit? (Craisins and walnuts make a great whole wheat loaf, btw.) Anything really, but either a sandwich loaf or boule to start with. Don’t have a standing mixer, I do have a kitchenaid. Preferable whole meal only, but besides that no real preferences. Thanks for the help anyway
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May 8, 2023 18:50
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oscarthewilde posted:Anything really, but either a sandwich loaf or boule to start with. Don’t have a standing mixer, I do have a kitchenaid. Preferable whole meal only, but besides that no real preferences. Thanks for the help anyway A KitchenAid what? If it's not a stand mixer?
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May 8, 2023 19:01
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Hmm, you're also using the term whole meal. What country are you in? That might tailor some of our recommendations.
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May 8, 2023 20:07
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If you’re using whole-grains, you can reference this mill’s blog. They have a handful of recipes, but this sourdough loaf is planned with whole-grains in mind. https://www.gristandtoll.com/sourdough-bread-formula/
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May 10, 2023 02:53
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Anyone have a good hoagie/sub roll recipe? Looking for something soft with maybe a slightly crunchy crust.
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May 21, 2023 18:33
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I made a 70/30 white/whole einkorn loaf using Ken Forkish’s Overnight White recipe, and modified the hydration down to 72%. Bulk rise was about 12 hours, followed by a short cold proof, about 3 hours. It’s delicious! I baked them in a Dutch oven and the Challenger iron, adding ice cubes as I loaded them in the oven.  
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May 21, 2023 20:10
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Power Walrus posted:I made a 70/30 white/whole einkorn loaf using Ken Forkish’s Overnight White recipe, and modified the hydration down to 72%. Bulk rise was about 12 hours, followed by a short cold proof, about 3 hours. A beautiful pair of bulbous bitches, would eat.
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May 22, 2023 08:25
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Does anyone have a good naan recipe? I tried one last week but it ended up tasting and smelling like beer. Before attempting again, with another random internet recipe, I thought I would ask here. I will be frying it in cast iron as I do not have a tandoori in my tiny apartment.
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May 22, 2023 11:03
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luscious posted:Does anyone have a good naan recipe? I tried one last week but it ended up tasting and smelling like beer. Before attempting again, with another random internet recipe, I thought I would ask here. I will be frying it in cast iron as I do not have a tandoori in my tiny apartment. If you have a sourdough starter going, I've used this one a few times and they've come out great: Sourdough Naan Recipe. Pretty straight forward and it also calls for them being cooked in cast iron pan.
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May 22, 2023 18:22
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There's a good chance I'll already have taken action by the time anyone replies to this, but I'll ask anyway: is there a particular "best way" to share sourdough starter with someone? My sister-in-law / neighbor is asking for some help since her starter apparently died. Meanwhile, I'm following my usual routine, which means I gave my starter a feeding last night to "prime" it, refrigerated it overnight, then took it out this morning and used most of it to make bread. And then re-fed it. (I use the 100% hydration, 113g feeding formula from King Arthur.) Is there any trick to it other than just feeding it a little more and giving her half of it? Because that's most likely what I'll do. I'm probably overthinking by even asking the question, but it can't hurt.
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Jun 19, 2023 14:29
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Sir Lemming posted:There's a good chance I'll already have taken action by the time anyone replies to this, but I'll ask anyway: is there a particular "best way" to share sourdough starter with someone? My sister-in-law / neighbor is asking for some help since her starter apparently died. That's exactly what you do: build more starter with a larger feeding and give away the extra.
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Jun 19, 2023 14:53
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You're over thinking. I usually just put some discard in a smaller mason jar or delitainer and fork it.
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Jun 19, 2023 14:59
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I've been making shokupan lately and I just can't get enough. It's so fluffy and delicious, it's definitely my new favorite recipe. Plus, unlike my prefermented whole wheat recipe I don't have to plan ahead all that much.
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Jun 19, 2023 21:53
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Power Walrus posted:I made a 70/30 white/whole einkorn loaf using Ken Forkish’s Overnight White recipe, and modified the hydration down to 72%. Bulk rise was about 12 hours, followed by a short cold proof, about 3 hours. These are beautiful. Respect
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Jun 19, 2023 21:55
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oscarthewilde posted:I’m looking for a relatively simple, good whole-wheat recipe. It looked at the King Arthur and Serious Eats ones, but they looked a bit finicky. Anyone have any go-to’s? My friends like this recipe that I make: Preferment: Half cup of whole wheat, with one teaspoon of active dry yeast mixed in+half cup water. Leave it overnight. Recipe: Mix two cups of bread flour with two teaspoons of active dry yeast and one and 1/2 teaspoons of salt. Mix two tablespoons of honey into 1 and 3/4 cups of water (about 70% hydration.) Put your preferment into the same bowl as your flour mix, along with a tablespoon of either all olive oil or unsalted butter, and add your water bit by bit and integrate it into the mix to make sure everything sticks together. Once that is done slap and fold for about 5 minutes. When it's ready it should be getting smooth and stop sticking to your hands, which means that you can flip it on to a lightly floured surface and tuck it into itself like a sock. Leave it in a covered oiled bowl to rest for 1 hour. Once the hour's up, put it on your lightly floured counter and gently deflate it with your fingers (Make sure to press against the whole surface, bubbles might cause some tears in the oven). Fold one end in half, then cover that fold with the other half and gently press with the bottom of your palms. Tuck it like a sock again to get around shape and leave it and a proving bowl on top of parchment paper for another 30 minutes. What I like to do at this point is preheat my oven to 375 Fahrenheit with a cast iron pan inside. This isn't necessary but it does give you a nice rise. If you are doing my pre heated pan method, just pick up your dough with the parchment paper and put it in the pan. Add a tray with a little bit of water in it to get your oven steamy. Once you close your oven door you can reduce the temperature to 350 Fahrenheit, and let it bake for 35 minutes. Voila you should have something pretty tasty with a nice crust.
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Jun 19, 2023 22:18
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Tea Party Crasher posted:I've been making shokupan lately and I just can't get enough. Daaamn those look good! Shokupan makes for some terrific texture; fluffy, springy rolls.
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Jun 20, 2023 05:07
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made some bread today, it's fine but little dense. haven't made bread in long time. I'm terrible at cutting slits, I even used a scalpel and it hung up and pulled it.  used this recipe https://www.kingarthurbaking.com/recipes/the-easiest-loaf-of-bread-youll-ever-bake-recipe
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Jun 22, 2023 22:07
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LifeSunDeath posted:made some bread today, it's fine but little dense. haven't made bread in long time. I'm terrible at cutting slits, I even used a scalpel and it hung up and pulled it. I'm having the same problem re slashing. I think, judging by my last loaf, that I haven't been pressing hard enough. You don't want to delicately glide across the skin, you want to press right in. The other tip is dipping your razor/lame/scalpel in water to keep the dough from sticking to the blade. e: I note that the KA recipe you linked tells you that if your house isn't warm enough for bread to rise overnight, put the dough in your oven with the light turned on. Not much use in this LED era.
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Jun 22, 2023 23:14
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Arsenic Lupin posted:Those are very pretty breads! I thought the opposite was true. Whenever I score my bread, I use a serrated knife with a little bit of vegetable oil on it, hold the knife perpendicular to the top of the dough and pull towards myself as straight as I can.
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Jun 22, 2023 23:52
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Tea Party Crasher posted:I thought the opposite was true. Whenever I score my bread, I use a serrated knife with a little bit of vegetable oil on it, hold the knife perpendicular to the top of the dough and pull towards myself as straight as I can. Yeah, that's what we do at the bakery. We use a spare blade froma bread slicing machine. Sharp af
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Jun 23, 2023 03:44
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Tea Party Crasher posted:I thought the opposite was true. Whenever I score my bread, I use a serrated knife with a little bit of vegetable oil on it, hold the knife perpendicular to the top of the dough and pull towards myself as straight as I can. ok I'm gonna try this next run.
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Jun 23, 2023 15:13
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 I bought a pullman tin. Pretty good!
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Jun 24, 2023 16:10
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That is a gorgeous loaf. You've convinced me to buy one
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Jun 24, 2023 22:18
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Arsenic Lupin posted:e: I note that the KA recipe you linked tells you that if your house isn't warm enough for bread to rise overnight, put the dough in your oven with the light turned on. Not much use in this LED era. Counterpoint: newer ovens can be set to some pretty low temperatures. Failing that, they will hold a short burst of heat for a long time. Comedy option: get a some crappy shop light that can take an old incandescent or a heat lamp bulb. Don't tell the family what you're doing, so they'll get spooked at 4AM when they pop out for a snack and the oven's got light leaking out like a spaceship.
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Jun 24, 2023 23:14
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It would surprise me if we suddenly had made the technological jump that made led bulbs in ovens viable.
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Jun 24, 2023 23:25
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The government clearly states that all oven lightbulbs must live in fiddly little enclosures with screws not encountered anywhere else on earth and be impossible to find replacements for.
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Jun 25, 2023 00:08
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| # ? May 15, 2024 04:03 |
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angerbeet posted:The government clearly states that all oven lightbulbs must live in fiddly little enclosures with screws not encountered anywhere else on earth and be impossible to find replacements for. My model has a lightbulb cover that’s impossible to remove.
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Jun 25, 2023 09:59
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