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Always!
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Apr 21, 2021 16:00
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I was gifted some really good grapefruit jelly, so I decided to try my hand at English Muffins as a vehicle to stuff it all in my mouth. Dough is very sticky and a little hard to work with given my, uh, lackluster skills at shaping  Some spots on the griddle are just a taaaad hotter than the others  The came out really really well though for the most part. The taste is excellent, really light and yeasty inside and great crunch on the top and bottom.  Not quite as many nooks and crannies as I'd have guessed, but the timings I had with the first rise and then proofing were not exactly very attentive. 
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May 22, 2021 21:32
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Yeah, after doing a couple just sorta freehand, I did end up rolling the dough in to a bit of a log and just using my bench scraper to chop it. Rolling and then cookie cutter-ing would have worked better though. The recipe was just the King Arthur one: https://www.kingarthurbaking.com/recipes/english-muffins-recipe
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May 23, 2021 02:52
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Sjs00 posted:I really enjoy the crunchy pizza crusts, so much so that sometimes I just eat the crust and then the rest later if at all. I'd look at the recipe for a detroit style pizza dough or sicilian style. Anything made with a TON of olive oil in the pan itself will end up frying the bottom of the crust to a golden crisp crunch. I think a focaccia would do the trick too, really. Just remember there's not really such a thing as too much olive oil since it'll get soaked up a bit in to the dough, too.
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May 24, 2021 16:00
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Happy Jewish New Year, bread thread, in both round and oblong flavors! 
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Sep 7, 2021 00:44
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It's Joan Nathan's recipe: https://cooking.nytimes.com/recipes/6697-my-favorite-challah Last year instead of two loaves I had one giganto- loaf, which was funny.
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Sep 8, 2021 16:29
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Casu Marzu posted:Oh hi bread thread, I kept seeing videos of ppl making pidesi on Instagram, so I had to try it myself. This looks extremely good!!! Reminds me of Challah, just, sans yeast.
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Oct 10, 2021 04:27
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Hi bread thread, anyone have thoughts or experience with a favorite Cuban loaf recipe? After moving out of Florida, it's a pretty hard thing to lay hands on when I want some delicious cubans. For bread content: I'd spent a long time looking for the perfect cornbread recipe, and have settled on this one: https://thelocalpalate.com/recipes/old-fashioned-cornbread-and-buttermilk-with-spring-onions/ I can't say enough good things about this recipe if you like a really classic cornbread. It's got a superb crust on the bottom thanks to a well oiled pre-heated cast iron, while the inside stays perfectly moist and tender, without being too heavy. Latest batch pictured here, ended up paired with chili. 
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Feb 8, 2022 05:46
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Ended up going with this recipe for cuban loaves: https://www.youtube.com/watch?v=zi5zmZn6y9Y Step one:  Step two: ??? Step three: Surprisingly, it came out fantastically, I think, even with my shaping skills being, well, a bit sketchy.   Extremely soft and fluffy inside with a healthy crust on the outside that holds up to a sandwich with plenty of toppings.
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Feb 21, 2022 02:15
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More Cuban loaves and I'm getting much better at shaping. This is a really forgiving recipe, I like it!  
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Feb 24, 2022 17:36
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So, trying a new recipe: https://www.kingarthurbaking.com/recipes/sandwich-rye-bread-recipe, and looking for some troubleshooting opinions. I didn't get much of a rise on the first or second rise in the recipe- The dough never cleared the top of my 9*4 pullman pan. I used the exact weights and went with the high end of the water range suggested (7/8 cup) since it's still pretty cool and dry here, and also used pumpernickle and potato flour for the non bread flour portions, and waited a full 2 hours for each rise.  Taste wise, this recipe is awesome. Easily the most enjoyably flavored rye loaf I've ever tasted and I'd highly suggested it. Is this pretty much a case of more time spent kneading and a bit less liquid?
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Mar 22, 2022 03:02
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Probably about 68-70f for the first rise. For the second one I boiled a cup of water in the microwave and put it in there.
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Mar 22, 2022 13:47
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I haven't generally tried the oven light method. Figure that's better than on the counter in direct sunlight?
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Mar 22, 2022 17:03
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effika posted:Assuming your oven has an incandescent bulb, absolutely! It's a great spot. Stable temperature, warm, no drafts, etc. Round two, I turned the oven on for 2-3 minutes then killed it and left the light on. WAY WAY better than first batch.      I wanna slice in to these so bad right now lol. Forcing myself to wait for them to cool though.
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Apr 7, 2022 17:08
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Arsenic Lupin posted:My late mother-in-law always swore by stone-ground cornmeal for cornbread. I believe in her and her ways. Since we moved out of the South, shipping on stone-ground has been eating me alive; I had been buying from Anson Mills in Texas, but I just can't afford it. Who can you recommend on the West Coast to mail-order stone-ground cornmeal and grits and such? I'm a long time lover of good stone ground cheese grits, but for corn bread I'd suggest giving this recipe a shot: https://thelocalpalate.com/recipes/old-fashioned-cornbread-and-buttermilk-with-spring-onions/ It uses a fine grind but it's the best God damned corn bread I've ever had. I've used random fine ground stuff from grocery stores, Goya, etc.
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Nov 2, 2022 03:13
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Well poo poo. Here it is from archives. My notes: make sure to let your cast iron get good and hot in the oven first, do not skimp on the preheating time. You probably also need to use more oil than called for, you need enough to generously coat the whole bottom and sides of your pan. Yields 2 cornbreads Recipe from chef Kevin Gillepsie of Gunshow, Atlanta, Georgia Ingredients For the cornbread: 4 ounces vegetable oil or lard, divided 4 cups fine white cornmeal, preferably J.T. Pollard brand 1 cup all-purpose flour 3 teaspoons salt 5 teaspoons baking powder 1 teaspoon baking soda 1 tablespoon sugar 4½ cups buttermilk, plus extra for serving 2 eggs, beaten 5 ounces butter, melted Directions Make the cornbread: Preheat oven to 375 degrees and place two (10-inch) cast-iron pans into oven, each filled with 2 ounces vegetable oil or lard. Allow pans to preheat along with oven. Combine all dry ingredients together in a large mixing bowl. In a separate bowl, whisk together buttermilk and eggs. Combine wet ingredients with dry, and add melted butter. Adjust consistency of batter with additional buttermilk until the mixture resembles thick pancake batter. Pour mixture into preheated cast-iron pans and bake until golden brown and a toothpick inserted in the center comes out clean, 45 to 55 minutes. Remove from pan and set aside to cool. E: some previous pics  
Gwaihir fucked around with this message at 05:58 on Nov 2, 2022 |
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Nov 2, 2022 05:49
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null_pointer posted:Anybody got a good rye bread recipe? Bread Illustrated's looks serviceable, but I've learned to be suspicious of them. As an example, in their recipe, they say "you need to do an autolyse" ... but they've already had you add the yeast and salt I've greatly enjoyed this one: https://www.kingarthurbaking.com/recipes/sandwich-rye-bread-recipe absolutely superb flavor in it thanks to the pickle brine.
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Dec 19, 2022 07:05
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Rescue Toaster posted:I've watched like every youtube video that exists on english muffin recipies, and they all end up just looking like biscuits or plain bread. They cut 'em open and close up and somehow think that simply saying "Look at all those nooks and crannies!" makes it so, when it is very visibly just solid bread, maybe with a slightly soft/loose crumb. idk that I'm, like, god's gift to english muffins or anything, but doing them on a very hot baking steel and then forking them apart instead of cutting with a knife seems to do the trick in terms of getting the classic interior texture. I've had great results with Stella Parks' recipe doing this.
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Mar 23, 2023 21:15
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dog nougat posted:I decided to make some yeasted donuts today. gently caress, those look really good. Homemade tortilla chips are incredibly tasty too and dead simple.
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Aug 23, 2023 21:26
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Toast King posted:Continuing to try out King Arthur recipes that looked interesting and made the star bread with pesto, parmesan and garlic inside. Another one that has amazing presentation without being ridiculously complicated! Holy poo poo this looks so good. I've gotta do some of these myself now.
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Oct 2, 2023 19:54
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That's more than OK, looks like a perfectly flaky layered cross section to me!
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Dec 19, 2023 19:35
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| # ¿ May 15, 2024 07:28 |
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Yeah it's completely typical to oil the hell out of the pan you let it rise in. It's basically impossible to use too much oil with focaccia. The dough will just drink it up and be delicious.
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Feb 13, 2024 08:53
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