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Yes it’s very good
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Oct 4, 2023 18:52
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Fuckin' made some two days in a row, my whole fuckin' family lives it so much.
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Oct 5, 2023 00:02
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Toast King posted:I had my first go at making pane bianco for someone today and it turned out great! They were very happy with it. I spread a small amount of pesto inside and added garlic, basil, sundried tomatoes, olives and cheese. Love the presentation and it's surprisingly simple to do. Tried this the other day and very happy with how it came out. Used real mozzarella which was probably too subtle and overpowered by the sundried tomatoes and garlic. Next time planning to use a mixture of chedder & gruyere and confit garlic instead of raw. 
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Oct 5, 2023 08:27
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John Romero posted:do u ever think “i fuckin love making japanese milk bread (shokupan) using the king arthur flour recipe” tangzhong is wizard poo poo
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Oct 5, 2023 08:40
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I'm looking it up, and I'd like to try it, but I'd probably gently caress it up by insisting on using sourdough yeast.
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Oct 5, 2023 10:21
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EightFlyingCars posted:tangzhong is wizard poo poo I really must try that when my kitchen is usable again and I have an oven.
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Oct 5, 2023 10:51
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Stupid Decisions posted:Tried this the other day and very happy with how it came out. I'm trying this recipe for the second time, today, and the dough was incredibly dry. Like ridiculously. I weighed out everything to the gram, and ended up having to add several tablespoons of water to the dough, to get it all supple. The instructions said that the dough should be very soft, and stick to the bottom, but if I hadn't added water it would have been basically pie crust dough. Anybody else experience this?
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Oct 5, 2023 14:03
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Did you forget the egg?
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Oct 5, 2023 14:07
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Mother. Fucker  Edit: Welp, starting over, I guess Edit 2: ooh, yah, dat's more like it. Amazing how much a single egg can change the texture of dough. null_pointer fucked around with this message at 14:56 on Oct 5, 2023 |
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Oct 5, 2023 14:16
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the trick is, instead of waiting for the tangzhong to cool off, mix the cold milk and beaten egg with it right away. then add it to the stand mixer my phone suggested “beat up gf” when i started typing beaten egg. hmm.
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Oct 5, 2023 17:03
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John Romero posted:the trick is, instead of waiting for the tangzhong to cool off, mix the cold milk and beaten egg with it right away. then add it to the stand mixer 
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Oct 5, 2023 17:17
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 This is one of those recipes where you look at it, think "I don't know about this", eat a piece, think "this could be crispier", eat another piece, and keep alternating criticisms and pieces until you're basically done. It's really tasty, though I think it needs a baguette-like crust to really hit the next level. The texture is a little one note, right now.
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Oct 5, 2023 18:55
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null_pointer posted:This is one of those recipes where you look at it, think "I don't know about this", eat a piece, think "this could be crispier", eat another piece, and keep alternating criticisms and pieces until you're basically done. 100%
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Oct 5, 2023 19:14
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John Romero posted:do u ever think “i fuckin love making japanese milk bread (shokupan) using the king arthur flour recipe” I've done it twice - It's good but last time the dough felt a bit wetter than expected. I'm still figuring my way around making bread since I don't do it often (an entire loaf is too much to go through with the limited amount of food I eat daily). The other half of the last loaf is in the freezer for whenever I have space for eating bread again.
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Oct 6, 2023 19:07
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More baguettes. Even with a little board to transfer them into the stone I still gently caress it up and dump them upsidedown. And the shaping isn't as tight as I want it to be to begin with. Going to try 150g of flour per loaf next time to make them a little finer and maybe more manageable
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Oct 6, 2023 22:26
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I just made Dutch oven sourdough banana bread and I burnt it and it sucked
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Oct 7, 2023 16:37
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in'
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I have been tasked by Nettles to deposit this here. https://www.youtube.com/watch?v=wwbW3zibmMI
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Oct 7, 2023 16:59
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Currently I have a loaf of bread rising to be baked in a preheated enameled Dutch oven at 475° but I'm out of parchment paper. Should I run out and buy some or can I go without it?
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Oct 7, 2023 21:31
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Throw down some rice flour or such like if you don't trust the enamel but most doughs wouldn't stick. Enriched or super-wet doughs, you'd need to take precautions.
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Oct 7, 2023 21:41
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I might have some rice flour floating around somewhere. Would a greased sheet of aluminum foil work?
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Oct 7, 2023 21:45
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I've never used that, but I would expect foil to be harder to get off.
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Oct 7, 2023 22:03
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Just did Dutch oven sourdough pizza rolls and I didn’t proof them enough but they’re still pretty good bc cheese n roni.
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Oct 7, 2023 23:38
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Human Tornada posted:I might have some rice flour floating around somewhere. Would a greased sheet of aluminum foil work? I’d put it in with nothing before I’d try foil. I’ve only had bread stick once going into the Dutch oven directly. But I have one with a pan for a lid so its easy to get the bread in there and score it too.
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Oct 8, 2023 01:09
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Thanks everyone, I sprinkled some rice flour on the bottom and it didn't stick. It also burnt on the outside, but that's because it burnt last time and I forgot to make a note on the recipe to reduce the time. The inside was still good though.
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Oct 8, 2023 04:33
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I'm troubleshooting sourdough pizza dough. Crosspost from pizza thread HolHorsejob posted:I made sourdough pizza dough last night. My fridge is kinda cold so I left it on the counter in ziplocs for like an hour and a half to wake up the starter. No activity.
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Oct 9, 2023 07:56
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I made banana bread yesterday, it turned out great.
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Oct 9, 2023 15:14
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Yesterday I worked backwards from the amount of starter that was in a jar I wanted to do away with. 600 grams of starter means 2000 grams of flour for a whole buncha bread. Worked out great in a 20” mixing bowl I’m gonna tweak it to use a bag of flour in the future. My oven broke after four years of moderate use. gently caress whirlpool. A replacement control board for my $500 stove costs $460 So I busted out the old toaster oven which worked great because one pan can bake inside while the next one proofs on top. The kids ask for toast now and they used to ask for popsicles so I think we’re progressing
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Oct 10, 2023 14:58
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Hell, yeah, the feeling when your kid has a favorite among your bread recipes is awesome
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Oct 10, 2023 15:25
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null_pointer posted:Hell, yeah, the feeling when your kid has a favorite among your bread recipes is awesome Cheese pizza?
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Oct 10, 2023 16:44
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Toss up between chocolate babka and Japanese milk bread. Bagel bread is a close runner-up.
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Oct 11, 2023 15:23
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A successful bread day for me! Inspired by the Star bread discussion last week(?)  Lighting in the kitchen is not great so sorry! My bread always takes like 13 hours to make it to final proof for some reason.
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Oct 11, 2023 16:46
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Ever since I fed my starter a banana I’ve been wondering whose choice it really was E: big batch o dough rolled into ~60g balls in the freezer. Gonna see if they thaw/proof/fry nicely. If they’re good I’ll make a few hundred and be like “anybody want donuts?” Like all the time E2: the thaw+proof actually works great I had a loaf over proof while I was doing dinner and bath time and folded some dried blueberries into it and it came out better than everything else I made yesterday Rationale fucked around with this message at 15:08 on Oct 19, 2023 |
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Oct 11, 2023 23:21
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I made bread today. If people have any suggestions on how to make it better id appreciate it as I'm not quite happy with how it came out  
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Oct 21, 2023 05:45
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That's a pretty loaf. What would you prefer to look like? More holes? Coarser crumb? Higher rise? If you know what you want, it's easier to help.
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Oct 21, 2023 06:11
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Arsenic Lupin posted:That's a pretty loaf. What would you prefer to look like? More holes? Coarser crumb? Higher rise? If you know what you want, it's easier to help. more holes, more even crust, easier kneading recipe: https://www.youtube.com/watch?v=OI2-6Ps2Hcc
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Oct 21, 2023 06:25
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Is the bread texture too ... cakey for your preference? That's all I could suspect from the crumbs.
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Oct 21, 2023 09:26
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tokin opposition posted:more holes, more even crust, easier kneading If you want easier kneading I (as always) strongly recommend the no-knead method. Excellent results for minimal effort. I’d also maybe give your bread a slightly ringer proof and a higher temp
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Oct 21, 2023 11:24
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What kind of pot are you using? It looks relatively light weight from the photo. I assume the recipe instructs you to pre heat the pot. In that case if you aren’t using something heavy like cast iron the bottom and sides will probably be pale relative to the exposed top. My favorite kneading style recently is to leave the dough in its mixing bowl and grab the side and top of a section and stretch it up as much as it will allow. Then fold and push the flap down into the center and try to capture some air in the process. Rotate the bowl and repeat until it resists stretching. Let it rest and repeat until it windowpanes nicely. Usually 3-4 rounds for me with 100% white flour recipes. It’s slower than other methods because of the rest times but not much is active time. Ideally the dough is sticky enough to cling to the bowl and counter the stretching so you can just use one hand to stretch and one to rotate the bowl. Get your hands a little damp to prevent most of the sticking from working with it. I’m probably way over complicating this, any combination of stretching and/or resting will work. I just really like not having to clean the counter after kneading dough.
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Oct 22, 2023 03:49
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Solarin posted:What kind of pot are you using? It looks relatively light weight from the photo. I assume the recipe instructs you to pre heat the pot. In that case if you aren’t using something heavy like cast iron the bottom and sides will probably be pale relative to the exposed top. stretching and folding is one million percent the way to go with higher-hydration bread doughs. much easier, more consistent, and way cleaner than slapping it on the countertop or whatever french great grandmas still do
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Oct 22, 2023 05:34
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Use a dough box like a real grandma’s grandma
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Oct 23, 2023 14:16
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