Rise to me: The Bread Thread

The Something Awful Forums > Discussion > Goons with Spoons > Rise to me: The Bread Thread

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Dacap: Jul 8, 2008; I've been involved in a number of cults, both as a leader and a follower.

You have more fun as a follower. But you make more money as a leader.

I tried some plague breads, mostly doing the Bittman style no knead recipes. This is my first time ever making bread.

Also throwing in these Sour Cream & Onion biscuits from Bon Appetit

# ¿ Apr 26, 2020 21:42

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# ¿ May 15, 2024 17:39

Dacap: Jul 8, 2008; I've been involved in a number of cults, both as a leader and a follower.

You have more fun as a follower. But you make more money as a leader.

Democratic Pirate posted:

Tell me more about those rolls

They were from this one: http://www.thecomfortofcooking.com/2015/03/no-knead-crusty-artisan-mini-loaves.html

I found the outside crust to be too hard on the bottom for them to be used as sandwich buns, good otherwise. Mini loaf is a better descriptor than a bun/roll.

Rolo posted:

Man I want to try those biscuits.

I got them from here: https://www.bonappetit.com/recipe/sour-cream-and-onion-biscuits

They were pretty easy, I'd highly recommend them. Great as a side for chili.

# ¿ Apr 26, 2020 22:17

Dacap: Jul 8, 2008; I've been involved in a number of cults, both as a leader and a follower.

You have more fun as a follower. But you make more money as a leader.

I�m doing a starter for the first time this week and I�m currently on day 3. Things seem like they�re moving along way quicker than expected, and I�m not sure if something is wrong.

Day 1 I used 4oz each of whole wheat flour and water, feeding with 4 oz of AP and water on day 2 and 3 (today). Haven�t discarded any yet.

This is where I�m at now having done the Day 3 feeding 3 hours ago. It was at the top of the black tape after I stirred and fed it and it�s already close to overflowing. Is this ok?

# ¿ May 13, 2020 23:53

Dacap: Jul 8, 2008; I've been involved in a number of cults, both as a leader and a follower.

You have more fun as a follower. But you make more money as a leader.

mediaphage posted:

Man that's a huge amount of starter. Get rid of half of it at least before you feed it again. Use that as preferment or starter for any bread or bread product. But it looks good. Just, like, come up with a plan so you don't need to waste a bunch.

I've never seen someone who owned one of the permanent bulk barn containers before.

It has overflowed in like the 90 mins since I posted, so I�ve discarded about half now.

I�ve been following this guide, are the measurements in this too large?

https://www.thekitchn.com/how-to-make-your-own-sourdough-starter-cooking-lessons-from-the-kitchn-47337

# ¿ May 14, 2020 01:01

Dacap: Jul 8, 2008; I've been involved in a number of cults, both as a leader and a follower.

You have more fun as a follower. But you make more money as a leader.

I�ve done some no knead loaves recently and had similar scoring problems because the dough is very wet and loose.

My best score came from a very sharp bread knife, doing one fast slice. I don�t think it�s possible to do the kind of scoring that intersects each other ( like a cross shape) easily on that kind of dough, but it�s possible with straight line or parallel ones.

# ¿ May 14, 2020 15:12

Dacap: Jul 8, 2008; I've been involved in a number of cults, both as a leader and a follower.

You have more fun as a follower. But you make more money as a leader.

Day 4 of my first starter. Based on this thread I discarded about half of what I had and reduced the feeding to 2oz each of flour and water cause there was way too much. It�s looking bubbly and frothy, but smells STRONGLY cheesy. Is this normal? The guide I was following says it�s ready day 5 to bake.

# ¿ May 14, 2020 21:46

Dacap: Jul 8, 2008; I've been involved in a number of cults, both as a leader and a follower.

You have more fun as a follower. But you make more money as a leader.

Day 5 starter update. After feeding yesterday noticed little to no growth, but woke up this morning to my jar overflowing.

The starter is much looser/more liquid and is very frothy, it�s almost a foam. Smell is still what I would call �cheesy�. Is al this normal? I assume it�s not ready to bake with.

I�ve discarded about 2/3 of the jar and fed with 3 oz of whole wheat and 2 oz of water to try and make the consistency better.

# ¿ May 16, 2020 19:15

Dacap: Jul 8, 2008; I've been involved in a number of cults, both as a leader and a follower.

You have more fun as a follower. But you make more money as a leader.

Mr. Squishy posted:

A good way to check is to drop some into water and see if it floats. It sounds ready to me. The cheesy smell doesn't sound right, but the proof of the pudding is in the eating, and it probably won't kill you either way.

Just checked it and it�s risen since my feeding and floats in water. I guess it�s ready? I think I�m hesitant just out of not wanting to waste flour with it less available.

Regarding the smell, it�s much less intense than it was on day 3.

# ¿ May 16, 2020 20:59

Dacap: Jul 8, 2008; I've been involved in a number of cults, both as a leader and a follower.

You have more fun as a follower. But you make more money as a leader.

Made my first Sourdough today. This is my first attempt after trying a bunch of no-knead loaves. I followed the recipe from the Babish/Weisman video. Mostly happy with some small issues. Bottom crust was a little thick so I�ll use a sheet pan under my Dutch oven next time. I�ll also try to dust with rice flour to prevent scorching.

In the last pic I got a weird fold in the centre of the crumb that appeared to have dried flour in it. Was this a shaping issue?

# ¿ Jun 2, 2020 20:20

Dacap: Jul 8, 2008; I've been involved in a number of cults, both as a leader and a follower.

You have more fun as a follower. But you make more money as a leader.

Time posted:

Almost certainly a shaping issue when it looks like that. It could have been too much flour on your work surface when building tension, too much on top of the dough mass just before the folds, or a few other things

That makes sense. Good to know for next time

Dacap fucked around with this message at 20:53 on Jun 2, 2020

# ¿ Jun 2, 2020 20:33

Dacap: Jul 8, 2008; I've been involved in a number of cults, both as a leader and a follower.

You have more fun as a follower. But you make more money as a leader.

Did my second sourdough, used the Foodbod recipe this time.

This is the first one that came out with a good sourdough flavour, but I�m a bit disappointed by the amount of oven spring. Was this overproofed?

# ¿ Jun 7, 2020 15:55

Dacap: Jul 8, 2008; I've been involved in a number of cults, both as a leader and a follower.

You have more fun as a follower. But you make more money as a leader.

Arsenic Lupin posted:

So far, in my experience the foodbod recipe is low on oven spring but makes up for it in flavor. Today's loaf stuck to the banneton (bad me, needs more rice flour), so it's flatter than usual.

I did this one today and found similar results. Great flavour, kinda flat

# ¿ Jun 7, 2020 21:51

Dacap: Jul 8, 2008; I've been involved in a number of cults, both as a leader and a follower.

You have more fun as a follower. But you make more money as a leader.

My third Sourdough attempt and my first real success. I nearly danced when I took the lid off.

# ¿ Jun 11, 2020 14:25

Dacap: Jul 8, 2008; I've been involved in a number of cults, both as a leader and a follower.

You have more fun as a follower. But you make more money as a leader.

Cyrano4747 posted:

Ooh pretty. Nice crust. Anything special going on there?

I did nothing special. Followed the Foodbod recipe and cooked with the lid on starting in a cold oven set to 475. Just made sure to reduce the bulk time from the 8-10 hours she does to more like 5.5-6 hours before refrigerating overnight due to my kitchen being around 75+ degrees. I didn�t on my last attempt and overproofed.

Here�s the crumb shot

Dacap fucked around with this message at 17:51 on Jun 11, 2020

# ¿ Jun 11, 2020 15:19

Dacap: Jul 8, 2008; I've been involved in a number of cults, both as a leader and a follower.

You have more fun as a follower. But you make more money as a leader.

Have you tried just doing a MacGuyver�d banneton using a mixing bowl lined with a heavily floured kitchen towel? Maybe that would help it keep its shape in the second rise.

# ¿ Jun 11, 2020 15:25

Dacap: Jul 8, 2008; I've been involved in a number of cults, both as a leader and a follower.

You have more fun as a follower. But you make more money as a leader.

Nice ear on my loaf from this morning. Love this Foodbod recipe, it�s so simple and I get consistently great results.

# ¿ Jun 19, 2020 13:09

Dacap: Jul 8, 2008; I've been involved in a number of cults, both as a leader and a follower.

You have more fun as a follower. But you make more money as a leader.

I cut down the bulk time she indicates because my kitchen is typically around 75+ in the daytime, usually to 5.5 hours before putting it in the fridge overnight. The first loaf I did following her recipe exactly overproofed and ended up flatter.

I also tried sticking two small ice cubes along the side of the parchment to try and create steam in my Dutch oven.

# ¿ Jun 19, 2020 18:12

Dacap: Jul 8, 2008; I've been involved in a number of cults, both as a leader and a follower.

You have more fun as a follower. But you make more money as a leader.

Apologies, I�m probably misusing the term. 5 hours is the total time from assembling the dough to putting it in the fridge. With 4 hourly stretch and folds in that period.

# ¿ Jun 19, 2020 18:31

Dacap: Jul 8, 2008; I've been involved in a number of cults, both as a leader and a follower.

You have more fun as a follower. But you make more money as a leader.

Really happy with my loaf from this morning

# ¿ Jun 27, 2020 15:55

Dacap: Jul 8, 2008; I've been involved in a number of cults, both as a leader and a follower.

You have more fun as a follower. But you make more money as a leader.

I�ve been too afraid of sticking to take the linen lining out of my banneton. Is there a functional reason that I should do it beyond the nice aesthetic of the swirls on the crust?

# ¿ Jul 3, 2020 23:36

Dacap: Jul 8, 2008; I've been involved in a number of cults, both as a leader and a follower.

You have more fun as a follower. But you make more money as a leader.

Sticking concerns aside, is there actually a benefit in any way to not using the liner in the banneton?

# ¿ Jul 4, 2020 16:16

Dacap: Jul 8, 2008; I've been involved in a number of cults, both as a leader and a follower.

You have more fun as a follower. But you make more money as a leader.

Made some sourdough foccacia today

# ¿ Jul 5, 2020 21:15

Dacap: Jul 8, 2008; I've been involved in a number of cults, both as a leader and a follower.

You have more fun as a follower. But you make more money as a leader.

Out of nowhere I�ve found I�ve been having the tops of my loaf almost scorched with the sides remaining soft/blonde.
I haven�t changed anything about my recipe or process so I�m I�m not sure what�s causing this.

This is with 50g of starter, 500g strong white BF, 10g salt and 350g of water. 5 sets of folds over about a 6 hour period in a 75 degree kitchen followed by 13 hours in the fridge in a banneton dusted with rice flour. (Foodbod recipe)

Cooked in a covered Dutch oven the whole bake starting in a cold oven set to 475 for 50 mins.

[

# ¿ Jul 21, 2020 15:41

Dacap: Jul 8, 2008; I've been involved in a number of cults, both as a leader and a follower.

You have more fun as a follower. But you make more money as a leader.

Made my best loaf ever this week

Only registered members can see post attachments!

Dacap fucked around with this message at 22:47 on Sep 21, 2020

# ¿ Sep 21, 2020 22:43

Dacap: Jul 8, 2008; I've been involved in a number of cults, both as a leader and a follower.

You have more fun as a follower. But you make more money as a leader.

Cyrano4747 posted:

Goddamn that crust.

It was a combo of a long cold proof with very little flour in the banneton, some ice thrown into the hot Dutch oven, and spritzing the loaf with water right before baking.

# ¿ Sep 21, 2020 23:42

Dacap: Jul 8, 2008; I've been involved in a number of cults, both as a leader and a follower.

You have more fun as a follower. But you make more money as a leader.

Some people chop off a small section of dough and put it in a small jar with a elastic marking the top to track growth in the same way you would with a starter.

# ¿ Sep 22, 2020 17:29

Dacap: Jul 8, 2008; I've been involved in a number of cults, both as a leader and a follower.

You have more fun as a follower. But you make more money as a leader.

Baked this guy up today. Would�ve liked a bit more spring but my score was sloppy. Still tasted great!

# ¿ Oct 5, 2020 02:15

Dacap: Jul 8, 2008; I've been involved in a number of cults, both as a leader and a follower.

You have more fun as a follower. But you make more money as a leader.

Made another bread

# ¿ Oct 14, 2020 20:14

Dacap: Jul 8, 2008; I've been involved in a number of cults, both as a leader and a follower.

You have more fun as a follower. But you make more money as a leader.

Moved to a new place with an awesome new gas range and turns out my poo poo old oven was the reason for my inconsistent crusts in the past.

# ¿ Nov 6, 2020 01:07

Dacap: Jul 8, 2008; I've been involved in a number of cults, both as a leader and a follower.

You have more fun as a follower. But you make more money as a leader.

Still getting great results with my new oven.
My last couple doughs have been really sticky though so I�ve started to dial back the hydration

This was the result of a dough that was way too wet and stuck to my banneton, so I tossed it in a pan to try and save it and ended up with bread dick and raw inside.

# ¿ Nov 15, 2020 20:20

Dacap: Jul 8, 2008; I've been involved in a number of cults, both as a leader and a follower.

You have more fun as a follower. But you make more money as a leader.

Made a bread

# ¿ Dec 1, 2020 03:57

Dacap: Jul 8, 2008; I've been involved in a number of cults, both as a leader and a follower.

You have more fun as a follower. But you make more money as a leader.

Pretty happy with my Sunday loaf

# ¿ Dec 6, 2020 23:16

Dacap: Jul 8, 2008; I've been involved in a number of cults, both as a leader and a follower.

You have more fun as a follower. But you make more money as a leader.

Trying out some wheat flours. Has about 20% Khorasan and 10% Red Fife at 75% hydration

# ¿ Dec 12, 2020 21:21

Dacap: Jul 8, 2008; I've been involved in a number of cults, both as a leader and a follower.

You have more fun as a follower. But you make more money as a leader.

Mr. Squishy posted:

I cannot find khorassian anywhere on the shelves. I loved the taste and look of it but then the one shop stopped carrying it.

I�m in Canada and got it on Amazon.ca, a brand called Anita�s Organic

# ¿ Dec 12, 2020 21:47

Dacap: Jul 8, 2008; I've been involved in a number of cults, both as a leader and a follower.

You have more fun as a follower. But you make more money as a leader.

New year, new bread. Did a no knead recipe with 30% khorosan flour

# ¿ Jan 1, 2021 00:40

Dacap: Jul 8, 2008; I've been involved in a number of cults, both as a leader and a follower.

You have more fun as a follower. But you make more money as a leader.

Still working my batard shaping. I�ve started adding 30% khorasan flour and have been really enjoying it.

# ¿ Jan 18, 2021 20:55

Dacap: Jul 8, 2008; I've been involved in a number of cults, both as a leader and a follower.

You have more fun as a follower. But you make more money as a leader.

Boris Galerkin posted:

If I want to mail a starter to someone do I need to put ice packs in the package or anything? It�d be going from east to west coast. I�m also assuming I shouldn�t feed it the day I put it in the box since it�ll be in an airtight jar?

Wouldn�t it make the most sense to dry it?

# ¿ Jan 29, 2021 16:32

Dacap: Jul 8, 2008; I've been involved in a number of cults, both as a leader and a follower.

You have more fun as a follower. But you make more money as a leader.

deedee megadoodoo posted:

Any recommendations on where to get sourdough starter?

https://kensingtonsourdough.ca/

I�m in Canada, but they ship to the US as well

# ¿ Jan 29, 2021 23:58

Dacap: Jul 8, 2008; I've been involved in a number of cults, both as a leader and a follower.

You have more fun as a follower. But you make more money as a leader.

I made the crackers last week but subbed in Everything Bagel seasoning instead of rosemary and they were great

# ¿ Jan 31, 2021 18:17

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# ¿ May 15, 2024 17:39

Dacap: Jul 8, 2008; I've been involved in a number of cults, both as a leader and a follower.

You have more fun as a follower. But you make more money as a leader.

This one got a bit misshapen on the side, but overall pretty happy with it

# ¿ Feb 2, 2021 03:23

The Something Awful Forums > Discussion > Goons with Spoons > Rise to me: The Bread Thread

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