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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. My crust secret is during the second bake. I start the bread in a preheated Dutch oven at 500 degrees for 30 mins. Then I take it out, spray it all over with water and bake it directly on the oven rack at 450 on convection for 20 mins, rotating it halfway through
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Aug 17, 2023 00:15
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Going to need this part of the bread and one bowl of soup, please
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Aug 17, 2023 13:14
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effika posted:Going to need this part of the bread and one bowl of soup, please Dark Side of the Crust
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Aug 17, 2023 17:33
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Made some Sausage and Hamburger buns today
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Aug 20, 2023 23:43
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I decided to make some yeasted donuts today.   Opted to go for cinnamon & sugar and chocolate glazed. Was gonna do some regular glazed donuts, but I felt lazy. Overall I'm pretty happy with them. They're not nearly as sweet as donuts from a donut place, so I guess I feel Slightly better about eating like 6 of em already. It would've been way easier if I had an actual donut cutter or any pastry cutters at all. Managed to make it work with a measuring cup and a bottle cap to punch em out. Tasty, but kind of a pain in the rear end to make. Now I have like 700ml of used oil I need to do something with. Guess I'll just have to fry a bunch of poo poo. Think I'll give cake donuts a shot and try making my own tortilla chips
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Aug 23, 2023 21:14
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I found last time I made them that I could stretch them like a bagel, and that worked well. First time attempting to make (vegan) hot dog rolls, will make them a little less substantial next time, but they were very good.
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Aug 23, 2023 21:22
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dog nougat posted:I decided to make some yeasted donuts today. gently caress, those look really good. Homemade tortilla chips are incredibly tasty too and dead simple.
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Aug 23, 2023 21:26
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Got New Artisan Bread in 5 Minutes a Day on sale a few days ago, made some of the master recipe yesterday, and tried making bread for the first time in my life today. Because it's too drat hot here to use the oven much I used their crock pot bread recipe to make some rolls, then lightly browned them with butter under the broiler. They ended up denser and chewier than I wanted which was a disappointment, but they taste way better than anything I've bought from a store.  Looking forward to baking more and trying different things. Love me a hobby where even the failures taste pretty good.
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Aug 28, 2023 19:00
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 Edit: ^ and awesome! It takes a while to get the hang of it, but it's amazing how good it gets if you keep making stuff! Keep at it!
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Sep 1, 2023 23:43
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Sourdough question, I'm messing around with the recipe I've used for the past 5-6 years for two loaves which is: 500g white 350g wheat 600g water 250g wet starter 2% salt (~17g) I don't bother with an autolyze and just mix it all together and then let rise for ~12 hours on the counter, then bake at 525 for 20m in an 8 quart dutch oven and then another 10 with the lid off. (I put it straight into a pre-heated dutch oven) I'm thinking of trying to shift my loafs more towards 100% whole wheat though. So, today I tried doing the above, but with 600 wheat, 250 white with 700g water and a one hour autolyze. The dough turned out pretty flavorful, with two issues: 1) The dough's a lot stickier and harder to work with and it stuck to my banneton, despite it being really well seasoned with white flour. Maybe I should put cornmeal in the bottom of the banneton? 2) my oven spring really suffered. The loaf that stuck to the banneton completely pancaked and the other one didn't rise enough to give me any crusty splits. Any suggestions? I was thinking maybe the dutch oven I have is too big for a 900g high hydration loaf? Or maybe I didn't give it enough folds to work up the gluten?
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Sep 3, 2023 23:50
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I don’t think whole wheat has enough gluten on its own. Whole wheat has bran and germ which dilutes the gluten content so you gotta use the white flour for structure.
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Sep 4, 2023 00:26
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Whole wheat bran tends to cut through the gluten strands, plus I've seen something about protease formation and other chemical interactions that interfere with the gluten network, but now I can't find those bookmarks. A work around is to add vital wheat gluten to give it some extra help getting the gluten network formed.
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Sep 4, 2023 01:25
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The bran cutting gluten seems consistent with my experience toying around with whole wheat pizza. Adding gluten to just attrition your way through it is one trick to try. Regarding the handling from the banneton, I would recommend presoaking not to autolyze, but to give the dough a lot more time to try to suck up that moisture up-front. I don't expect too much from that tough, as I suspect the more fundamental problem is that the dough doesn't get as good of a skin before you throw it into the banneton (I am assuming you do some shaping there). As a side, I found for pizza I could go up to 50% pretty well. Some people preferred to have some whole wheat thrown in. Somewhere around 75% and higher, it kind of tasted and handled more like cardboard and wasn't as desired.
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Sep 4, 2023 09:24
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At the bakery, I just run the mixer an another minute or two on high, and add extra water.
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Sep 4, 2023 15:39
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It may not be the way you want to do it, but I line my bannetons with a tea towel, and a dusting of flour. You don’t get the concentric circles, but I’ve also never lost a loaf to sticking that way.
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Sep 4, 2023 19:00
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Power Walrus posted:It may not be the way you want to do it, but I line my bannetons with a tea towel, and a dusting of flour. You don’t get the concentric circles, but I’ve also never lost a loaf to sticking that way. Yeah, our bakery does buns in these cloth hammock racks, that you can flip over onto an oven rack. We use flour and durum/corn meal
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Sep 4, 2023 21:32
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People seem to say that having bad yeast is a fairly rare occurrence with modern supplies. But I would say more often than not, if I take my measured water, heat it up into the 100-105F range (with a thermapen, so I'm not overheating it), put yeast in and wait 10-15 mins, absolutely loving nothing happens. Not a single bubble, no smell of yeast, nothing. It's at LEAST 50%, more likely close to 75%, across different brands of packets and such. Usually with a 3-pack thing, all 3 are bad. There's either some kind of plague on all the yeast being produced in the midwest or my pantry I guess has some mystery radiation or something that kills everything put in there. Sometimes I do get ones that work and get a huge bloom on the top, so it's not like my 'process' (warm water & time) is wrong, it's just straight up dead. What the gently caress?
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Sep 9, 2023 20:50
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Are you using filtered water or tap water?
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Sep 9, 2023 22:20
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Thumposaurus posted:Are you using filtered water or tap water? I do have a filter that should remove chlorine, I feel like I've used that but I'll have to test more carefully maybe do a straight comparison with a couple packets of yeast.
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Sep 9, 2023 22:53
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I'm gonna be honest, I never do the warming in water thing first, but I keep my yeast in the freezer and know it's good. Make sure you add a little sugar to the water. Keep it in the freezer and it'll live longer, don't keep it in the cupboard. I also buy it in 500g bags, because I've never had great luck with the little packets. Nettle Soup fucked around with this message at 23:06 on Sep 9, 2023 |
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Sep 9, 2023 23:02
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Yeast aren't going to fizz unless they're eating and farting out gasses. No bubbles is fine if they haven't gotten any sugar in their water. Commercial yeast is hardy stuff. Don't kill it with heat and it'll be fine, tap water or fancy filtered stuff. Proof the yeast with sugar water if you want, yeah, I wouldn't get overly worried about it unless it's an old bag or wasn't stored well. The fridge or a freezer is good enough for those big bags (from a reputable supplier) to last a long time.
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Sep 10, 2023 01:04
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I buy a bag of SAF Red yeast, once a year. It goes into a plastic container with a screw top, and into the fridge. At the end of that year, anything left gets chucked, and I pour the new bag in. Problem solved  Edit: apparently dry yeast is really only good for 6 months, in the fridge? Maybe I should be freezing it?
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Sep 10, 2023 01:22
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In the freezer at least, it lasts basically forever. And I'm pretty sure it's good as long as you can get it to reactivate.
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Sep 10, 2023 02:12
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El Mero Mero posted:1) The dough's a lot stickier and harder to work with and it stuck to my banneton, despite it being really well seasoned with white flour. Maybe I should put cornmeal in the bottom of the banneton? I was having a hell of a time with this until I realized this is why the author recommends rice flour in Tartine Bread so much. I tried all rice flour and his 50/50 rice/all purpose mix and all rice worked very well, but the 50/50 uses less and works great too.
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Sep 10, 2023 23:30
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Nettle Soup posted:In the freezer at least, it lasts basically forever. And I'm pretty sure it's good as long as you can get it to reactivate. And now, a wee rant. I bought Magnus Nilsson's Nordic Baking. As a travelogue, it makes wonderful reading; you learn about things like a bread made in Iceland that requires your own hot spring. All the individual breads sound great. As a cookbook, it is written not just for the experienced baker, but for the baker who has experience making these particular breads. Today I made the rye cracker recipe. Some highlights: 1. Tells you to allow a 20 minute rise, but doesn't explain whether this means doubled, 1.5, whatever. 20 minutes in your kitchen is not 20 minutes in my kitchen. 2. Tells you to divide dough into 15-20 balls. No indication of how you choose between those numbers. 3. Tells you to roll out dough until it's "at least 8 inches in diameter". This will vary depending on the size of the dough balls. Again, no explanation of how thin it's supposed to be. I made two batches of supposed crackers that turned out to be pita. The correct answer is "as thin as possible, or at least 1/8 inch thin." 4. Tells you to bake "about five minutes". No indication on how you tell whether it's done. No "until golden brown" or "until a few bubbles are brown". Your oven is not my oven. 5. In an 8 by 10 page with three bread pictures, manages to allot fewer than two inches in diameter to each bread, each floating in a wide area of empty space. This makes it impossible to use the pictures as a gauge for "is this done yet"? 6. The recipe says this is best made in a pizza oven or a wood-fired oven. In fact, the crackers puff much, much more in a pizza oven, and the recommended alternate, baking on a hot baking sheet, works better. I don't care to try another recipe from this book. Grrr. first cracker on right, last one on left.  Useless photograph. The cracker I made is in this picture at the far left, or the bottom of the page if it weren't rotated.. 
Arsenic Lupin fucked around with this message at 00:38 on Sep 11, 2023 |
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Sep 11, 2023 00:29
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I had to park here a moment:Arsenic Lupin posted:(we're directly above the ocean). What? Like, a boat?
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Sep 11, 2023 00:34
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Rocko Bonaparte posted:I had to park here a moment: No, a hovercraft. (okay, we're on a hill that slopes down to the beach.)
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Sep 11, 2023 00:35
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Hey bread thread I been making fry bread lately it’s great Flour salt bp water Last time I hit a groove where I’d pull a piece out, flip a piece over, and drop in the piece I’d just formed. Made like a piece a minute really weid my wu Highly recommend but also try to fry it outside or you’ll have to scrub the whole kitchen and light a candle. Also my sourdough starter turned black in the back of the fridge.
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Sep 11, 2023 03:45
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Rationale posted:
Pour off the gross stuff and feed it and see what happens imo
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Sep 12, 2023 23:37
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How do I make a sourdough starter? I had a sourdough starter a while ago but life got in the way. I revived it a few times but it was in this bell mason jar that just looked nasty around the threads so I junked it. I think I sent away for some Oregon trail starter or something. I’m ready to start making starter again, but I wonder if it’s possible without buying a kit/starter online. Googling seems to say 1:1 ratio flour:water with enough of a mix to fill the bottom of a jar. Feed every 12-24 hours for the first bit. nwin fucked around with this message at 01:48 on Sep 13, 2023 |
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Sep 13, 2023 01:42
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nwin posted:How do I make a sourdough starter? Yeah you just mix together flour and water. Say 30g of each. Then the next day, pour out 30g and add 15g of water and flour. Once you can predict its rising time, you’re ready to bake. Some starters need feeding twice a day. If you have trouble, try whole wheat flour.
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Sep 13, 2023 04:15
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Arsenic Lupin posted:
I love this book but I agree with you, he plays really fast and loose with the details. I'd say the saving grace is that the book has a billion recipes. The waffle and pancake section is pretty stellar. His egg waffle recipe is really really good, and very simple. On the other hand, I have tried his seeded rye bread several times, always ending is bitter disappointment. The last time I attempted it, I think I had tears in my eyes as I threw away the soggy, sticky loaves that had baked for hours longer than he suggested. I don't know what I was doing wrong, but it took so much time and work (five days of fermentation!), and failed to bake through every time.
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Sep 13, 2023 05:51
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nwin posted:How do I make a sourdough starter? You've got good advice above. If you'd like details for every step of the way (and troubleshooting common problems) check out this post and resulting thread at The Fresh Loaf https://www.thefreshloaf.com/node/10251/starting-starter-sourdough-101-tutorial
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Sep 13, 2023 13:10
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I really like you need to get flour wet and the yeast already there starts making a move. The right level of wet, of course, and maybe you need to throw a raisin in there too.
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Sep 13, 2023 14:07
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nwin posted:How do I make a sourdough starter? I followed this guide when I first started, and was finally able to get a good starter going with it. My starter just celebrated its 4th birthday, so I can vouch for its success. https://www.theperfectloaf.com/7-easy-steps-making-incredible-sourdough-starter-scratch/
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Sep 13, 2023 16:17
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All The Perfect Loaf starter posts are gold. So many ways to get it going, so you can pick your favorite!
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Sep 13, 2023 16:19
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nwin posted:How do I make a sourdough starter? When I feed mine, I usually transfer to a new mason jar and clean the one it came out of to be transferred back to the next time, this way the jar never really accumulates any buildup like that. I only feed mine when I think about it, not on a regular schedule or anything.
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Sep 13, 2023 17:29
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My starter's been going incredibly strong for 9 months now. I used the recipe from this guy's videos. https://thesourdoughjourney.com/ In terms of feeding, if I'm going to be using the starter soon, I feed at least once every 24 hours with a 1:2:2 ratio. If I'm not baking soon, I feed it once a week, keeping it in the fridge. In the beginning for about a month until it becomes strong, you should be leaving it out and feeding daily/per the recipe. Once it's mature, if you aren't keeping it in the fridge, you really should still be feeding it every day. I swap between two jars to keep the environment clean.
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Sep 14, 2023 15:52
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Speaking of The Perfect Loaf, I made his sourdough bagel recipe last week. Maybe the best bagels I've ever had. 
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Sep 14, 2023 15:57
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Books On Tape posted:
I keep mine on the counter and feed it every 5-7 days without a problem. If we are going to be gone for a week or more I will put it in the fridge. Just pour off any liquid or remove any discolored part at the top, stir it up, and start your new jar.
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Sep 14, 2023 17:00
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