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Submarine Sandpaper posted:168g of butter per my normal conversion of 14g per TBS ok? Malefitz posted:Decided to try something new today. Vinschgauer or Vinschgerl from South Tyrol. nice. aside from extra proofing using steam in your oven can help with spring.
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Apr 5, 2021 22:55
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Submarine Sandpaper posted:I read your comment like 12tbs of melted would measure differently. I assumed the goon did that and it still proved accurate. not so much that it would measure so differently as that it would be a pain vs being able to easily melt a stick and a half of butter (12tbsp) and throwing it in
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Apr 5, 2021 23:14
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Keetron posted:Eggs should be unwashed and kept at room temperature, just buy fewer. Fight me about eggs. i will not buy fewer eggs 
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Apr 6, 2021 09:46
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CancerCakes posted:If lived in the US I would definitely have my own chickens holy poo poo. i seriously doubt it even if you did you probably wouldn’t have remembered to vaccinate them and you can get salmonella just by being around the chickens. it’s also banned in many jurisdictions that have zoning laws which is fuckin stupid but whatever also if you care that much it’s not difficult to find local small scale happy chicken producers anyway because fuuuuuuuuck supporting caged chicken egg production where possible
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Apr 6, 2021 17:28
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Rocko Bonaparte posted:I'm actually more caught up on the 20g of yeast to 390g of flour. That's like 5% of weight in yeast. lmao missed that. that’s an absurd amount of yeast. i never use more than like 1% and often less if it’s going to have a long ferment.
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Apr 6, 2021 17:29
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Boris Galerkin posted:I don’t think liege waffles should rise very much, or at the very least they get compacted down pretty hard during cooking. They’re super dense. Maybe the extra yeast is just to give it some rise in a short amount of time? it will definitely shorten your ferm cycles. it ultimately doesn't matter for a use case like this i suppose, but it's just a ton of yeast. imo you shouldn't really need more than you would for a yeast biscuit dough, which typically calls for a "packet" (since most people don't buy bulk yeast) - generally around 7g
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Apr 6, 2021 17:50
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Aramoro posted:Why don't you just eliminate salmonella like we have here? I cuddle my chickens everyday, no chance of getting salmonella. if you'd bothered to watch the linked video you might learn why it's because when the US put the practice into place it was before anybody was vaccinating against salmonella, and the research that had been done at the time showed that it wasn't very effective more recent research and applications of the vaccine have invalidated those earlier results and since then something like 1/2 of all flock owners in the US have begun to voluntarily vaccinate their flocks. it looks like it's well on its way to happening and chances are good that we'll see government institutions move to mandate the practice in the coming years
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Apr 6, 2021 18:51
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Aramoro posted:Lol You've really dialled your aggression up to 100% going in to bat for US food standards haven't you? lol “aggression” good grief
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Apr 6, 2021 20:05
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CancerCakes posted:Did you just watch that video and feel the need to tell people about it? In the bread thread? Cos you seen mad about it bud. Are you sure you don't have salmonella? no, i don't eat salmon
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Apr 7, 2021 01:01
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fourwood posted:y’all got any more of that bread been working with less enriched sammich breads lately. still adding buttermilk powder though because oh yes.  i've been doing a two-step hydration process, adding salt after an autolyse period. it works well, but you can see a couple of spots in the cross-section above where i didn't do a sufficiently good job of incorporating it.
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Apr 7, 2021 01:30
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those look great
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Apr 9, 2021 20:43
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redreader posted:I want to try that. I don't have the helper thing though, and it looks like a great ingredient to use. I like using wheat in my recipes but it makes the bread sort of sink a lot. I am trying to get larger loaves. Even if I use a normal loaf pan for the king arthur no-knead bread and put in half of the recipe it never comes out looking like that with the big overflow bit coming out of the pan. I should try more recipes.... the relevant parts of the dough improver are just wheat gluten and vitamin c fwiw, which add structure and workability to your doughs
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Apr 10, 2021 00:04
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good bagels and good bread looks y'all
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Apr 11, 2021 19:13
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Chard posted:usa pan make more 9x4x4 pullmans with lids already drat it i mean it's silly that they're more expensive, but https://amzn.to/32thFa7
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Apr 20, 2021 15:58
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Dacap posted:I got one recently and I love it, but I’ve found it harder to find recipes as most seem to be scaled for 13 inch. you should be working with weighted recipes. in that case you can figure out the volume and scale accordingly. the 9-inch pan contains approximately 69% of the volume of the 13-inch pan. thus, you can scale your dough to approximately 69% of the size and should get an equivalent result. i inevitably use more flour than most 13-inch recipes call for but i find many of them complain about shrinkage too, which i don't seem to have a problem with. fwiw i use approx ~800g of flour for a 13-inch loaf at roughly 65-70% hydration.
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Apr 20, 2021 17:41
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Dacap posted:Yeah but I’m lazy then why are you baking your own bread don't have much pity for someone who can't bother hitting *.7 on all their recipe amts
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Apr 20, 2021 19:17
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Dacap posted:I’m joking around, I do appreciate the calculation percent. I’ve been using a recipe on FoodGeek that has a calculator based on dimensions built in and it’s been working well. both look dope!!
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Apr 20, 2021 22:46
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bolind posted:Does anyone have any numbers on how much water weight a loaf loses during the bake? i have it written down somewhere, not that it helps now. but it's going to depend to some extent on the kind of bread you bake - some hang on to water more, some you cook to a higher temperature, which will drive off more water, etc.
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Apr 21, 2021 18:34
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therattle posted:Surely if you weigh the dough before baking and the bread after, the difference is the water that gets baked off? yes? the point is that not all breads will end up with the same final hydration level so there isn't going to be one answer that works across all breads bolind posted:I found a thread somewhere (will link later as I’m on phone) that had measurements in the 10-20% range. yeah seems good. 10% seems a little low, even, but that might just be bad gut feelings. even a relatively dry loaf probably has a surprising amount of water in it but i agree horchata posted:Made focaccia baller
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Apr 21, 2021 21:33
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therattle posted:Simmer down, sarky pants. I agree that it will vary from bread to bread. That’s why one should weigh it! yes. i mean, obviously. i just didn't get your response, as i was pointing out there isn't one number for all bread, that's all.
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Apr 22, 2021 00:36
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fourwood posted:My sourdough starter has never tripled after feeding, it very consistently peaks at about 2.5x. I feel like the foodie blogger types all say it should be 3-4x if it’s truly healthy. Should I not worry about the difference? It’s clearly not like it’s dead or anything. no volume will depend on so many factors: - the specific microbial makeup of your starter - the type of flour and where you source it - the environmental conditions where it’s stored and where it proofs - the precise percentage of water - the size and shape of the container you use personally i consider anything 2x and up to be good to go
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Apr 22, 2021 04:17
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fourwood posted:Thanks. I sorta figured as much but felt like I should check. Just in case it’s hurting my rises or something. (I guess it’s just that I’m a bad baker and it doesn't help that most of the information you find on line is, if not wrong, then at best misguided. really the time almost doesn't matter as long as it's rising at all; when people talk about being "ready" or "healthy" what they're really saying is that they want a starter that will ferment their loaves quickly, almost like a commercial yeast if possible. if you're willing to go for a long, slow ferment (which also helps develop flavour), then sometimes it doesn't matter.
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Apr 23, 2021 02:55
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i always keep mine tightly covered tbqh
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Apr 24, 2021 03:41
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Murgos posted:Yeast can go from aerobic to anaerobic depending on environment. this is probably not going to be a huge concern on the timeline of most of these starters, though
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Apr 27, 2021 02:17
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they look great!
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Apr 30, 2021 19:33
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were it not for various health implications i could easily eat a loaf of hot buttered bread every day of my life and not be sick of it
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May 3, 2021 15:39
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Kilazar posted:I lost my no knead recipe I got from here years ago. for what it's worth, there's nothing specific to no-knead bread that makes it much different from traditional bread. it's mostly about giving the dough time to hydrate and form the gluten structures in your dough. an average loaf might be 450 grams of flour (a pound), 70% of that weight in water, 2% in salt, and 1% in yeast. mix it together, put it in a greased bowl, and shove it in the fridge overnight. then you can bake it in a loaf pan or small covered dish, as you wish. you can make it bigger or smaller as you like by using whatever amount of flour you want and scaling the rest accordingly. a good starting temp trial for a covered dish is to preheat to 450F, put in your dough, and decrease the oven temp to 400F. bake until the internal temperature registers at least 200F for a lean, unenriched bread.
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May 4, 2021 03:03
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Kilazar posted:I've always wanted to keep starters in the fridge or do overnight rise in the fridge but I don't cause I have kids and very little time that is not at work or cleaning other areas of the house that is not the fridge..... and our fridge.. is often a science experiment in smells that get imparted to everything in there. So I'm just going with things I can let rise on the counter lol fourwood posted:On the counter will get you basically the same thing, you just can’t leave it for as long. There will be differences, but they’re more minor. Basically if you see a recipe that says “stick it in the fridge for 24+ hours”, replace that with “let it sit covered on the counter for 8-12 hours” and you’ll be in the ballpark. this is mostly true but also, you can absolutely leave a dough on the counter for a full day with few to no ill effects; the only thing i'd think about modifying is to use a minimum amount of yeast for such a long ferment (think a gram or two tops).
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May 4, 2021 16:52
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sorry you were sick but it looks great!
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May 5, 2021 02:38
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Rocko Bonaparte posted:High hydration goons: how are you getting a robust crumb in a high hydration, Dutch oven bread? I try to fold the sides into each other using scrapers until it has gotten enough flour to be handled. I then turn it 45 degrees and repeat four times around (full 360 degrees). This rests 30-60 minutes on a banneton before baking. It's a little flimsy so I think I need to handle it some more. do you do any pinching and folding during the fermentation period? i find this makes a noticeable difference in the end result, especially if you aren't doing a robust primary kneading
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May 5, 2021 14:19
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Rocko Bonaparte posted:No multiple rounds of pinching and folding with this dough. It's very wet. I'm doing about 85% hydration here. So it rises up, gets that treatment I describe, and then rises again in a banneton. i find wet doughs pretty tricky. you might try the pinching and folding to build a little more structure for super wet doughs. it may or may not work on your doughs, but it's worth a try imo. i tend to do up to 40-50 folds (4-8 at a time) with like an hour between rounds.
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May 5, 2021 17:19
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Rocko Bonaparte posted:4-8 folds totaling 40-50 folds? So is that folding once an hour over a 5-12 hour span? more or less. really you can do it as soon as things relax a bit but i can't be bothered to, say, set fifteen minute timers just to fuckin fold some dough lol
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May 5, 2021 19:57
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Mr. Squishy posted:I neglected my levain for like, 3 days after making it up. The beads still rising but I may die from ergot poisoning. nah that's fine once you have a colony of microorganisms there's a protective effect against inoculation by other microorganisms to an extent
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May 6, 2021 17:23
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Keetron posted:So I did not bake a weekend bread for two weekends because life happened. Tuesday my 7yo came up to me and said "When are you going to make one of those delicious breads again, dad?" So yeah, there is a levain happening rn and for good measure I will bake a second "normal" no knead. He will have all the bread. 
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May 6, 2021 20:16
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cookies are one of the things almond flour excels at imo, it doesn't make great bread. therattle, you might want to check out ideas in food's book gluten-free flour power. i used their first what iif flour blend (which is not vegan but i think it's better than those that followed), which adds protein to the flour by adding quite a bit of instant milk powder. makes for a great chocolate-chip cookie base. they have a good brioche in there that i've made for a celiac friend. it doesn't have the elasticity of actual bread but it tastes great.
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May 7, 2021 00:42
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i think the "windowpane test" is overrated but if i'm kneading at all, i will knead a dough in a mixer until i can get a good stretch on it. this is for lean doughs like pizza; for something like brioche or bagels or whatever, it gets kneaded for 15-20 minutes.
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May 10, 2021 16:04
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