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I think the SFAY Focaccia recipe is pretty decent. https://www.saltfatacidheat.com/fat/ligurian-focaccia It wouldn't swim in the oil overnight, but it does go into a hilariously well-oiled pan. Then you add more oil.
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# ? Feb 13, 2024 09:01 |
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# ? Mar 29, 2024 11:37 |
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That sounds like a no need for Katya with the overnight rise That’s dictation for ya: no-knead focaccia
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# ? Feb 13, 2024 11:48 |
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Rocko Bonaparte posted:I think the SFAY Focaccia recipe is pretty decent. This is the recipe I have been using for a few years and it is excellent.
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# ? Feb 13, 2024 15:18 |
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I didn't give enough detail, and that's my fault. This isn't a focaccia. You make a standard boule, put it in a dutch oven, pour olive oil into the dutch oven until it's 2 inches high, then leave it to rise. Once risen, it has absorbed most of the oil. Then you bake it in the dutch oven. It comes out looking like any artisan bread, a dome that is several inches high.
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# ? Feb 13, 2024 21:54 |
Arsenic Lupin posted:I didn't give enough detail, and that's my fault. That seems like a lot of oil
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# ? Feb 13, 2024 22:11 |
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My MIL came down with cancer and jsut got out of the hospital. She's lost a bit of weight, but asked for some food to make her feel better. Bread to the rescue! I wanted to load the bread up with calories for her, so instead of using dehydrated milk I used a can of carnations evaporated sweetened milk instead. Hooooly poo poo, does that bread come out delicious using that. 1 can 5.5 oz carnations evaporated milk 2 cups hottish water Mix together in bowl. Hot water will make the evaporated milk dissolve faster. Two tablespoons yeast. Let sit for 10 minutes add flour one cup at a time and mix into liquid. Keep adding one cup until dough has completely pulled away from bowl. I used about 7 cups. Kneed, let rise for 1 hour. Punch down, shape into loaves, rise again for 45 minutes. prehead oven to 375, cook for 30 minutes.
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# ? Feb 14, 2024 22:25 |
^ I hope your MIL pulls through! If you're looking for high calorie, cinnamon rolls are easy to make and extremely good, as long as neither of you are diabetic. You should try using your milk bread for cinnamon rolls! Here's some awful stuff I made yesterday: Cheese'n'Beans. Bread baked with cheese and baked beans on top. Tasted like pizza, but with baked beans instead of tomato sauce. They were delicious and I'm absolutely gonna make these again. The open ones were much better than the eggs. Mount Branston. A big 💩of bread and branston pickle. Didn't taste of much, and smelt strongly of vinegar. Would have been much better with mince-pie filling. St. Marmite's Wheel. Like cinnamon rolls, but marmite and cheese. I used too much marmite. The marmite lake around the edge was still gently bubbling when I took this picture. We ate half of St. Marmite's Wheel before we had to stop and go down several pints of water. My partner insisted on cutting up the remaining rolls this morning, chipping the shiny marmite/cheese shell off the bottom and then turning them into croutons, which were actually pretty good. Make bread, it's fun and easy!
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# ? Feb 14, 2024 23:09 |
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Nettle Soup posted:^ I hope your MIL pulls through! If you're looking for high calorie, cinnamon rolls are easy to make and extremely good, as long as neither of you are diabetic. You should try using your milk bread for cinnamon rolls! Depraved. The Tesco Marmite equivalent is easier to spread and less intense, so might work better for things like this.
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# ? Feb 14, 2024 23:30 |
This was the Aldi own brand I think, I melted it first in a bain marie.
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# ? Feb 15, 2024 00:30 |
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Nettle Soup posted:^ I hope your MIL pulls through! If you're looking for high calorie, cinnamon rolls are easy to make and extremely good, as long as neither of you are diabetic. You should try using your milk bread for cinnamon rolls! Thanks! I made her some blueberry scones today, my wife is going to see her in a little bit for the 'big meeting' with the oncologist.
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# ? Feb 15, 2024 18:09 |
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I broke a good set of scales and the next one I bought is much worse, so I'm trying to learn how many teaspoons of salt bread wants. It's not one half, I'll tell you that. I might triple it.
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# ? Feb 16, 2024 15:58 |
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Mr. Squishy posted:I broke a good set of scales and the next one I bought is much worse, so I'm trying to learn how many teaspoons of salt bread wants. It's not one half, I'll tell you that. I might triple it. For about 500g of flour I usually use about 1 tsp
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# ? Feb 16, 2024 16:32 |
that's highly variable depending on which salt
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# ? Feb 16, 2024 16:53 |
10g here for 1kg bread, a little more if I'm making pizza dough, maybe up to double. Get some drug scales and don't look back, I say.
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# ? Feb 16, 2024 17:45 |
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The usual range is 1.5-2.5% in bakers percentages, I usually am in the upper end of that. So 10g for 500g of flour is about average.
Noxville fucked around with this message at 18:20 on Feb 16, 2024 |
# ? Feb 16, 2024 18:17 |
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I've recently been baking chocolate chip buns - a fairly normal dough, not high hydration. Compared to my normal sourdough bread, I feel that the rise/fermentation goes much slower. I have two theories as to why that is: 1) The dough contains about 10% (baker's percentages) butter, the fat content somehow slows things down 2) I form the buns right after mixing, and they spend the night on a stone countertop at roughly 22C. This acts as a heat sink, counteracting the heat generated by the exothermic process that is bulk fermentation, thus lowering the working temperature for the yeast cells, slowing the process down. However, the dough also contains about 10% sugar, which should be a nice and carby snack for the little yeastiebeasties. I read somewhere that sourdough in sweet doughs works slower, but there was no arguments given as to why. Bonus question: I like to cover my buns with cling film dusted with flour, so they don't dry out. Problem is, it still sticks to the dough. I have some plastic proofing trays from Ooni that I've tried covering the buns with, but they're too small. Ideas?
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# ? Feb 23, 2024 13:49 |
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bolind posted:I've recently been baking chocolate chip buns - a fairly normal dough, not high hydration. Cling film is sticky stuff( try cotton or linen towels dusted with flour? We here in the UK would call a tea towel or a kitchen towel, not a bath towel! therattle fucked around with this message at 15:13 on Feb 23, 2024 |
# ? Feb 23, 2024 15:00 |
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Osmotic pressure applies to sugar too, not just salt. SAF-Gold is a yeast especially for enriched doughs like that. For sourdough, maybe goose it with a little bit of yeast to help; I do a quarter teaspoon for enriched doughs and it helps.
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# ? Feb 23, 2024 16:30 |
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bolind posted:Bonus question: I like to cover my buns with cling film dusted with flour, so they don't dry out. Problem is, it still sticks to the dough. I have some plastic proofing trays from Ooni that I've tried covering the buns with, but they're too small. Ideas? Try spritzing water on top of the buns instead of using flour
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# ? Feb 26, 2024 03:24 |
I have a little carbon steel Pullman bread pan. How do I use it for sourdough? Should I preheat the pan like I do a Dutch oven? I currently have an olive walnut loaf proofing in the fridge in an oblong basket waiting to bake in the morning, destined for this pan.
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# ? Mar 16, 2024 22:37 |
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tuyop posted:I have a little carbon steel Pullman bread pan. How do I use it for sourdough? Should I preheat the pan like I do a Dutch oven? People do not typically preheat a Pullman pan. You typically do a first rise until the dough has risen enough for shaping and then you put the dough into the Pullman pan for the final proof. Moving your loaf from a basket to the pan is going to deflate a lot of the gas that you've built up so you will probably need to give it another rise period before baking. The final rise in a Pullman you would want to put it in the oven when the dough has risen to just under or right at the top of the pan. Or if you have a Pullman and want to use the lid, you will want the dough to rise to just under the lip of the pan and then slide the lid on and bake.
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# ? Mar 17, 2024 00:42 |
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Made some Irish Brown Bread today, which has to be the easiest possible bread to make. Maybe 5 minutes of prep work, a ~20 minute rise, then into the oven. Its not nearly as impressive as some of the stuff y'all make in this thread, but its hearty and tasty and 100% whole grain. I used the recipe here: https://cooking.nytimes.com/recipes/1025153-brown-bread, but I think that is very likely based on the recipe here: https://www.davidlebovitz.com/ballymaloe-irish-brown-bread-recipe/ I ate mine with a little peanut butter cuz I dont do dairy, but I suspect this is quite nice with butter or cheese for dairy-eatin' people
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# ? Mar 17, 2024 01:14 |
beerinator posted:People do not typically preheat a Pullman pan. You typically do a first rise until the dough has risen enough for shaping and then you put the dough into the Pullman pan for the final proof. Moving your loaf from a basket to the pan is going to deflate a lot of the gas that you've built up so you will probably need to give it another rise period before baking. Thanks! I’ll do my best to transfer it carefully I guess
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# ? Mar 17, 2024 02:41 |
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An interesting article about bread's divisiveness. UK focused but generally applicable. https://www.theguardian.com/food/2024/mar/20/britains-bitter-bread-battle-what-a-5-sourdough-loaf-tells-us-about-health-wealth-and-class
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# ? Mar 21, 2024 09:17 |
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Tbf if I had to eat Chorleywood bread all the time I'd be upset, too. I do think Britain's in an odd spot for bread: as the article says, other countries make bread without it.
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# ? Mar 21, 2024 21:07 |
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I've never heard of this process before. I wonder if it's used in Finland any...
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# ? Mar 23, 2024 13:11 |
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Made some pretzels, they turned out great
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# ? Mar 23, 2024 18:59 |
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My brain wants to parse that as a single 3D hyperpretzel
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# ? Mar 23, 2024 19:30 |
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That's a beautiful pretzel.
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# ? Mar 23, 2024 20:06 |
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SLOSifl posted:Made some pretzels, they turned out great Incredible. Looks professional.
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# ? Mar 23, 2024 20:11 |
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I think something is up with how I'm making bagels, they are coming out pretty dense. I was previously doing them sourdough but tried this recipe from Babish for instant yeast and seem to have a similar issue. I don't think the dough doubled in size after proving for 2 hours or so, should I just leave it? Or could something else be stopping it rising?
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# ? Mar 26, 2024 23:05 |
Can you post the recipes
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# ? Mar 26, 2024 23:14 |
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Submarine Sandpaper posted:Can you post the recipes Think this is the last sourdough one I used : https://www.theclevercarrot.com/2021/06/easy-homemade-sourdough-bagels/ I linked the regular yeast one from the babish video above, basically a pre-ferment overnight then dumped that into more flour with honey and salt. Also seemed to need more water than specified to make it come together, but the dough felt right.
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# ? Mar 26, 2024 23:21 |
So babish is basically the Reinhart recipe I like, DMP instead of honey is the difference there, but malt will help more than honey for color and the overnight. Otherwise how well did they float? If they were dense, likely under fermented. You don't get much more from the overnight vs a little more bulk time. /e- i should add I don't go to youtube, it's sorta a horrible medium and all the loving ads Submarine Sandpaper fucked around with this message at 18:34 on Mar 27, 2024 |
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# ? Mar 26, 2024 23:44 |
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What is the temperature of your kitchen like? The babish recipe looks like it has 0.4% of active dry yeast during bulk fermentation, all of that from the preferment. If your kitchen is cold (like <75F) that will take a long time to double in my experience. You also can’t really adjust your dough temperature during mixing because 100% of the water is in the preferment. I usually have a low 60s kitchen and nearly had to double the fermentation time in most recipes I’ve used. In my kitchen, I’d probably just add an equal amount of yeast during mixing so it’s at 0.8% and it would still probably take well over two hours.
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# ? Mar 27, 2024 03:58 |
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# ? Mar 29, 2024 11:37 |
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If you want to get real serious about bagels, you may want to go for malt powder (diastatic in the dough, non-diastatic or syrup in the bath) and an even higher-gluten flour. Of course, using sugar in the dough would probably achieve a comparable effect in terms of texture, so I'm not sure if that's really the issue. But that is how I do it. I've never tried sourdough for bagels, but I generally do an 8-hour sponge, which has a similar effect. For me the trickiest part to get right is the prove after shaping. They've definitely gone flat on me more times than I'd care to admit. Also, I used to do the hole-poke method from that recipe but I've moved on to the rolling method. There is a risk of not sealing the ends well enough, but overall it works out pretty well for me. Basically just make a rope, wrap it around your hand and press down real hard. I figured since all the cool places call them "hand-rolled bagels" it must be a good idea.
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# ? Mar 28, 2024 16:32 |