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Tea Party Crasher posted:That is a gorgeous loaf. You've convinced me to buy one Awesome, I've been having a lot of fun with it! This one was part seed mix and white and it came out super tasty.
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Jun 25, 2023 10:11
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Had fun making a dutch oven version of the standard loaf from Evolutions in Bread. Scaled it up about 25% so it was a bit over 1kg baked in the end.
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Jul 5, 2023 10:46
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my loaves are coming out gorgeous and well-risen and blistered but i still end up with a little bit of softness in the crust after it cools lately, and i wonder if i'm not proofing my dough correctly. how wide is the sweet spot between underproofed and overproofed? how precisely do i have to time getting it in the oven?
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Jul 11, 2023 22:24
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You mean like you can give the load a nice little Pillsbury Doughboy poke and it'll dimple? How thick is th crust?
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Jul 15, 2023 08:38
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 A little underproofed, but delicious for a first attempt! I'll go thinner next time.
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Jul 15, 2023 12:53
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Rocko Bonaparte posted:You mean like you can give the load a nice little Pillsbury Doughboy poke and it'll dimple? How thick is th crust? my hearth loaves tend to have thicker crusts than i'd like actually. i'm not sure how to get them thinner but it'd be way easier on my teeth if i could!
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Jul 22, 2023 18:57
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Nettle Soup posted:
Has anyone tried a sourdough in one of these?
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Jul 24, 2023 20:50
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tuyop posted:Has anyone tried a sourdough in one of these? I have. But just the smaller sized Pullman.  You just need a recipe that has enough mass to rise up above the pan and it should work.
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Jul 24, 2023 22:36
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That is a thing of beauty!
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Jul 26, 2023 03:19
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In weird bread news, I've been using dehydrated shitake mushrooms a lot recently, and looked at the water used after rehydrating them and thought "I could make bread with that". It worked! this bread tastes of mushrooms, but I hate it.
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Aug 3, 2023 14:20
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Yea rehydrated mushroom water bread does not sound good to me
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Aug 3, 2023 14:21
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Mr. Squishy posted:In weird bread news, I've been using dehydrated shitake mushrooms a lot recently, and looked at the water used after rehydrating them and thought "I could make bread with that". It worked! this bread tastes of mushrooms, but I hate it. They like to say you can use that water in soups and stuff, but I'm sorry, it never tastes good. Just chuck it. I'm thrifty and don't like throwing out stuff that can be used, but I just can't use it for anything good.
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Aug 3, 2023 19:28
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What about black bean water for bread?
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Aug 3, 2023 19:30
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beerinator posted:I have. But just the smaller sized Pullman. I love this little square bread.  The shitake mushroom water is great as braising liquid and makes a good sauce.
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Aug 3, 2023 21:01
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Mauser posted:What about black bean water for bread? Depends how much you like the taste of beans
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Aug 4, 2023 08:57
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The mushroom bread leads some interesting complexities when toasted and served with butter and marmite - or maybe I just can't taste it much anymore.
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Aug 4, 2023 13:29
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Mushroom water is fantastic for risotto and polenta! Anything that benefits from a strong umami flavor. I’ve been using Ken Forkish’s overnight White/Wheat straight doughs as my weekly bread, since I let my levain die and haven’t made the effort to restart it. They taste pretty great, without the complexity of wild yeast bread. It benefits a lot to add something with strong flavor, like a bit of einkorn, spelt or rye. 
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Aug 4, 2023 16:32
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Power Walrus posted:Mushroom water is fantastic for risotto and polenta! Anything that benefits from a strong umami flavor. That sounds basically like a no knead, right? I like using flours with eg malted seeds for the extra flavour.
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Aug 4, 2023 17:18
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My wife has switched to gluten free and she's jonesing for some bread. I'm a novice baker so I figured I'd ask if there's any GF flour opinions in this thread, or tips for what brands work well versus don't. If there's somewhere better to ask, just point me in the right direction.
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Aug 4, 2023 18:55
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I have been trying to bake on my balcony. Even bought a propane oven that can fit a Dutch oven! https://i.imgur.com/vwMVyor.mp4
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Aug 4, 2023 19:26
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Chakan posted:My wife has switched to gluten free and she's jonesing for some bread. I'm a novice baker so I figured I'd ask if there's any GF flour opinions in this thread, or tips for what brands work well versus don't. If there's somewhere better to ask, just point me in the right direction. I'm a huge King Arthur stan, however I'll admit that I've had more success with Bob's Red Mill. What you're looking for is "Gluten-free All Purpose Flour", not GF 1-to-1 baking flour. The latter is more intended for batters, and includes a preset amount of xanthan gum. For bread and other bread-like doughs, you want the "all-purpose", but you'll have to supply your own xanthan gum as well. (It's not that hard to find.) The rules of thumb are that you want the dough to be significantly wetter than regular dough, and usually also bake it somewhat longer and/or higher temp. Shaping the dough is the biggest challenge. Because it's so wet, you generally just let it rise in the container you're baking it in, or at least the shape. (In other words, the rise and proof are a single phase; you don't rise, shape, proof.) You may end up wanting to get specialized pans, depending on what shapes you're going for. Doing stuff like pretzels & bagels is possible, but it's always a bit of a battle. If you get it the same unbaked consistency as normal dough, the end result will probably be way too dry. (Oh, you kind of also need a stand mixer too, for the same reason.) Of course, this may be further complicated by the fact that I also can't use milk or eggs when I'm doing GF stuff, since it's for my kids who are allergic to all 3. I know there are some GF flours/recipes that use those ingredients, and that may make it easier. If I may do a tiny bit of self-promotion, I wrote a blog post covering this info here. I've also got a bread recipe which has worked pretty well for me; in fact, I just used it today for the first time in a while. Sir Lemming fucked around with this message at 20:00 on Aug 4, 2023 |
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Aug 4, 2023 19:47
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King Arthur makes a loaf pan that's narrower with taller sides to help gluten free loaves rise a bit better, so that may be something to look at too.
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Aug 4, 2023 20:54
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therattle posted:That sounds basically like a no knead, right? I like using flours with eg malted seeds for the extra flavour. It’s similar to a no-knead, yes! Breads in Flour Water Salt Yeast and Tartine are very high hydration. So instead of kneading, you keep it in a tub or bowl and give it gentle folds and turns every so often, to build gluten strength. They’re very easy recipes that only require some time planning, as most of them benefit from an overnight proofing.
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Aug 5, 2023 15:41
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Sir Lemming posted:I'm a huge King Arthur stan, however I'll admit that I've had more success with Bob's Red Mill. What you're looking for is "Gluten-free All Purpose Flour", not GF 1-to-1 baking flour. The latter is more intended for batters, and includes a preset amount of xanthan gum. For bread and other bread-like doughs, you want the "all-purpose", but you'll have to supply your own xanthan gum as well. (It's not that hard to find.) it looks kinda like soda bread batter, doesn't it? can you get more fermented flavour by letting the "dough" cold proof in the fridge for a day or two? is it possible to make a gluten-free sourdough starter?
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Aug 5, 2023 17:14
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    The suggestion to follow tartine bread, the book, has been very helpful for me!
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Aug 5, 2023 20:13
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Sir Lemming posted:I'm a huge King Arthur stan, however I'll admit that I've had more success with Bob's Red Mill. What you're looking for is "Gluten-free All Purpose Flour", not GF 1-to-1 baking flour. The latter is more intended for batters, and includes a preset amount of xanthan gum. For bread and other bread-like doughs, you want the "all-purpose", but you'll have to supply your own xanthan gum as well. (It's not that hard to find.) Thank you and the other folks discussing this, it's lot for me to chew through and I appreciate it!
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Aug 5, 2023 22:02
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EightFlyingCars posted:it looks kinda like soda bread batter, doesn't it? can you get more fermented flavour by letting the "dough" cold proof in the fridge for a day or two? is it possible to make a gluten-free sourdough starter? I've heard of such things, I haven't really tried it much myself though. I've already got a wheat sourdough starter that I use every week, so I guess I haven't wanted to add that extra thing to take care of. It definitely is reminiscent of soda bread. I've found that GF soda bread is pretty close to the real thing, I guess because neither of them have tons of gluten development. Also, this week I tried making semolina bread for the first time, and had a similar realization. It's actually quite a bit like GF dough. Still a little easier to work with though.
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Aug 5, 2023 22:06
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tuyop posted:
Hell yeah these look so good!! Tartine Bread was my first foray into levain bread, it’s a really great book and a great recipe.
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Aug 6, 2023 03:26
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I think what my wife wants most from bread is basically hamburger bun shapes. I figure I should just get a hamburger bun pan or something. Any recommendations? There's a ton of them. I think I'd want something I could put in a WFO so no silicone nor teflon-style non-stick.
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Aug 12, 2023 23:32
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Rocko Bonaparte posted:I think what my wife wants most from bread is basically hamburger bun shapes. I figure I should just get a hamburger bun pan or something. Any recommendations? There's a ton of them. I think I'd want something I could put in a WFO so no silicone nor teflon-style non-stick. I bought this recently but haven't had a chance to try it yet. It could work. https://shop.kingarthurbaking.com/items/king-arthur-hamburger-bun-and-mini-pie-pan
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Aug 12, 2023 23:44
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That King Arthur pan is awesome but it has non-stick silicone coating on it. (And it works very well; pies and buns come out very easily.) May see what you can find at a restaurant supply store. Those tend to have a wider selection of bare-metal specialty pans.
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Aug 13, 2023 00:03
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https://www.youtube.com/watch?v=qcsVSNRi2xY I haven't tried it, but this video looks good. I really should get some crumpet rings.
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Aug 13, 2023 01:55
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Nettle Soup posted:https://www.youtube.com/watch?v=qcsVSNRi2xY Yeah I am down with YouTube's Bread Winnie the Pooh. I am considering rings too because I can launch them from a peel into a WFO. It just depends on the dough. I found out the ones my wife really liked were considered as pain au lait and I have to look up how unruly they are. Edit: drat that type of dough is pretty dry. I wouldn't bother with containing it at all except that it makes for nice soft areas to cut or pull apart. Rocko Bonaparte fucked around with this message at 03:41 on Aug 13, 2023 |
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Aug 13, 2023 03:31
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I made the olive bread from Tartine.  We also made a couple flatbreads but I don’t have photos of those. The moisture from the olives really turned the crust and crumb soft overnight. The crumb itself is really more of a custard. The bread tastes a bit sour but the strong flavour of the olives and the nuttiness of the walnuts is actually quite balanced. Next I want to do a raisin cinnamon oat version.
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Aug 13, 2023 12:56
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Rocko Bonaparte posted:Yeah I am down with YouTube's Bread Winnie the Pooh. I am considering rings too because I can launch them from a peel into a WFO. It just depends on the dough. I found out the ones my wife really liked were considered as pain au lait and I have to look up how unruly they are. Rings are for making big Mac burgs without having to sacrifice two
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Aug 13, 2023 14:24
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Submarine Sandpaper posted:Rings are for making big Mac burgs without having to sacrifice two Would that depend on how much dough you slap in a ring?
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Aug 14, 2023 00:55
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Getting back into baking after a break for a while because I was busy with my new dog Made this thicc boy    And the dog tax 
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Aug 16, 2023 19:29
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Dacap posted:Getting back into baking after a break for a while because I was busy with my new dog If you posted audio of a fork running across that crust, I think this thread would gain sentience and take over the world.
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Aug 16, 2023 21:25
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Rocko Bonaparte posted:If you posted audio of a fork running across that crust, I think this thread would gain sentience and take over the world. #forkdontlie
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Aug 16, 2023 23:29
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Rocko Bonaparte posted:Would that depend on how much dough you slap in a ring? Well, yeah, but they're a solution that prevents too wide of a bun with that much dough
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Aug 17, 2023 00:12
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