mediaphage posted:

Cinnamon rolls for more quarantine snack packs

MadFriarAvelyn posted:

I think I'm starting to get the hang of this.

Yesterday's loaf was an abysmal, overhydrated failure, though, and earned the nickname "mistakeloaf".

Cyrano4747 posted:

What temperature are you cooking at? I've found that hotter tends to be better for a lot of my stuff.

mediaphage posted:

Correct, and often you want a high initial temp to maximize oven spring before the outer crust dries out and solidifies too much. All crust will soften if you put it in a ziploc overnight (after the bread has come to room temp).

large hands posted:

I use a big Rubbermaid that fits in our cupboard and holds exactly a 50lb sack

RoastBeef posted:

Milk Bread:

Chad Sexington posted:

Not pro level aeration or anything, but pretty pleased with the oven spring this morning. I probably should have fed my starter Bosco a day or two more out of the fridge because the sour flavor is a bit muted. Not going to complain though.

Cyrano4747 posted:

This is what I do with my pizza dough. Olive oil on everything, including my hands and arms.

Huxley posted:

I used all different types and all different sizes and materials and settled on ... if you have halfway decent countertops, just clean them well and go to down right on the countertop. Nothing else will be as stable to work on or as easy to clean up afterward. I would really only resort to kneading on a board if the only other option was doing it on the floor or something. Even then I'd probably masking tape down wax paper instead.

e: unless you're doing pastry, which I'm not an expert on but I am pretty sure your pastry work wants to be on a chilled board, but those are usually stone.

Arsenic Lupin posted:

Honest to goodness, get a marble cheese board. They're cheap, they're tough (mine's lasted 35 years), and it is an absolute joy to do sticky doughs on; your scraper slides across the surface and the dough peels off. And when you do make biscuits or pastry, it's a cool surface without any pre-chilling.

https://www.bedbathandbeyond.com/store/product/artisanal-kitchen-supply-reg-12-inch-x-16-inch-marble-board/5288179

Lester Shy posted:

Working with dough directly on the countertop looks so nice and simple, but it just feels wrong to me, I don't know why. I use a big flexible plastic cutting mat and just throw it in the dishwasher when I'm done. A couple of wet paper towels underneath keep it from slipping, mostly.

I've got another dutch oven boule rising right now. Gonna take my first stab at scoring a design this afternoon.

Rocko Bonaparte posted:

I can empathize if you're stuck with some old formica that conveyed with your house from the 70s or earlier. I've not had issues with stuff grabbing my granite.

On the other hand, I absolutely wouldn't work directly on my concrete countertops outside. For one, they have some divots from my screwing up my screeding...

Rocko Bonaparte posted:

I'm guessing you mean not food safe? I mean, at least not by default. I had used a food-safe sealant on mine, but another reason I still won't work directly on it is that, well, the sealant is flaking off. I'm not going to do anything about it and until the weather is back in the 60-80F range again in 4+ months.

Rocko Bonaparte posted:

I love the exposed aggregate appearance--or even an exposed aggregate using decorative materials. I had originally gotten a variety of light/clear refined glass specially ordered for my countertop mix that I was going to grind down and expose. My wife, however, wanted pretty much just light-gray countertops with nothing added, so now I guess that's soil filler. It also sabotaged my plan to smooth out irregularities in my screeding. So as it stands, I have to use boards and mats when working with my stuff outside. On the other hand, a messy day in the outdoor kitchen means I just blast everything with a garden hose.

MadFriarAvelyn posted:

I think I'm getting the hang of this:

Time posted:

i think malt powder is a bigger factor in bagel texture than baking soda v lye in the water

RoastBeef posted:

CrazyLittle posted:

Just pulled these out of my USA pullman pans. Not quite as risen as I might have liked but the crust, ear, and smell are on point.

Cyrano4747 posted:

This is the one I’m using. Can’t read the volume on the bottom and can’t remember what it was. Coffee for scale

RuBisCO posted:

Dacap posted:

Made some sourdough foccacia today

Submarine Sandpaper posted:

Someone can correct me if I'm wrong but that's not why it would not have had oven spring. The spring comes from the yeast realizing they're going to die and giving one last fart. If they lack food, as someone mentioned above, there you go.

Yeast can be pretty powerful!
https://twitter.com/ailsabm/status/433154320029454336?s=20

Chad Sexington posted:

I made some pitas with sourdough discard but I used so much olive oil they basically became naan.

I'm not mad.

Jestery posted:

We doing indian food based puns?

https://youtu.be/X-C2EDE8rew

The Walrus posted:

turned out really really well. I do definitely miss the concentric spiral crumb pattern but overall you can't argue with these results

Fortaleza posted:

Love the science-y guy in the lab coat on the factory floor checking the very 60’s machine thingy.

Casu Marzu posted:

Tried my hand at making one of those fancy instagram decorated focaccias

redreader posted:

horchata posted:

Made cookie butter babka over the weekend...and immediately threw it up cause I had the bright idea of making it after getting my 2nd covid shot. Tastes good though now that I've recovered.

Murgos posted:

Made bread:





Cinnamon Raisin sourdough made in a pullman. It was delicious, all gone now.

Dacap posted:

Made more seeded bread, this time as a Pullman