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I whipped up an unthinking no-knead bread today, baking for the first time in a very long while. While I have my suspicions, can somebody confirm if this just wasn't risen enough? It's tasty, with crispy/crunchy crust and a decent chew, but the crumb is denser than I'd like and there's... seams or veins, I guess, of denser material folded in. It's a 66% hydration dough with 500g AP flour and a Fleischmanns Active Dry Yeast Packet and sea salt. Proofed for 8 hours in a 75°F place, punched and folded then proofed another 2 hours. Then I had to go to bed so I oiled it (even though it wasn't sticking at all) and refrigerated it overnight. Let it come up to room temp, formed, slashed, 20 minutes in a loaf pan at 450°F then 40 minutes on the rack at 375°F -- both over a steam tray. Also, I didn't have to flour the dough at all to get it to come together or not stick. Would a flour dusting help the crust get darker and more... loafy?
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Sep 26, 2023 00:47
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| # ¿ May 3, 2024 23:49 |
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HolHorsejob posted:Does anyone have a good blog or writer for food science in baking? I've been making cornbread recently, and I tried using masa instead of cornmeal. It was mostly good, but it had a huge impact on the texture, and I want to know how to adjust a recipe to account for this. I know masa has a high pH and better cohesion, and I'm trying to figure out how to adjust liquids, binders, chemical leavening, sweetening, etc. Kenji Lopez-Alt is good but I can't vouch for your specific issue. It seems to me that the nixtamalization process would have more permanent effects than a higher pH.
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Nov 12, 2023 04:53
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plester1 posted:This video really helped me get comfortable working with high hydration dough, I hope it helps some of y'all too: drat this was helpful E: vvv Same lol. Didn't realize what the point of the action was so I was ruining it vvvv Soul Dentist fucked around with this message at 23:35 on Nov 17, 2023 |
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Nov 17, 2023 21:59
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It's against family tradition to give sharp things as gifts unless you also give them a lucky penny, so be sure to add a shiny $0.01
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Dec 3, 2023 17:57
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Why not try KA's Sourdough Discard cracker recipe?
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Dec 13, 2023 21:20
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Big juicy croissongaz
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Dec 20, 2023 20:39
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In this list of wheats (lol) there's only one with a person's name for developer (Triumph), and one developed by "Golden K." Are these your wheat?
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Dec 24, 2023 16:21
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| # ¿ May 3, 2024 23:49 |
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Yeah it didn't looked baked all-together to me
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Apr 18, 2024 13:54
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