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  Ok it's boring white bread, but it's also quite possibly the most beautiful thing I've ever made...
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May 24, 2020 19:11
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    My second attempt at a german rye bread. I'm starting to understand this scoring thing... Thinking maybe I needed to bake it a little longer though for colour? Either way it tasted lovely and it was very soft. Edit: who knew that ctrl+enter just sends the post!
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Feb 25, 2023 11:54
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I got into a mood the other day, and made Baguettes, Bagels, Bao and Conchas. I've never made any of these things before and did not entirely understand the baguette recipe. Here is my result:   10/10 probably the best baguettes I've ever eaten, but I don't have anything great to compare them to. One of the bao is in the background, 6/10, bread was great, filling came out bland.  Bagels were great, went stale very fast though. Topping was sesame seeds and gochugaru.  Conchas were cute, although they went straight into the freezer, so only these two have been cooked. 10/10 from the tiny bite I had, because diabetes doesn't let you have fun things.
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Apr 17, 2023 11:15
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Rocko Bonaparte posted:Nice video on slap-and-fold. I fast-forwarded to where they really start to get into it: This video is pretty good. You shouldn't need to add anything and it should get less sticky as you work with it, you might just not be attacking it for long enough?
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Apr 22, 2023 18:52
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Wholewheat with bran is supposedly good for a year in a well sealed tub and basically forever in the freezer. I should do something with all the 00 flour I bought when covid "ended" and the supermarkets were dumping it...
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Apr 24, 2023 21:26
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I keep mine in plastic bait tubs: They seal well and are extremely reuseable. I keep the whole-bran stuff in ones half the size and don't open a new one til I need it. I had flour beetles or something similar once, and I'm not dealing with that again.
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Apr 25, 2023 08:39
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https://www.nelstrop.co.uk/pages/multiseed-flake-dinner-rolls I've been making these lately, with their flake and seed flour. Still getting the recipe down, the first ones I put too little water in and the second batch I overproved, but drat this stuff is good. Expensive, but good. 
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Apr 25, 2023 21:23
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https://mygerman.recipes/rye-bread-german-bakery-version/ I made this again yesterday but with wholegrain spelt instead of strong white, and it came out lovely. I normally do 420 of water, but I tried 450 yesterday and the method from the video, and jesus that's a core workout. Edit: https://artofeating.com/real-rye-bread/ This is a fantastic article. You can get around the paywall with unblock origin's bypass paywalls filter. Nettle Soup fucked around with this message at 12:54 on May 3, 2023 |
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May 3, 2023 11:37
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 I bought a pullman tin. Pretty good!
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Jun 24, 2023 16:10
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Tea Party Crasher posted:That is a gorgeous loaf. You've convinced me to buy one Awesome, I've been having a lot of fun with it! This one was part seed mix and white and it came out super tasty.
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Jun 25, 2023 10:11
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 A little underproofed, but delicious for a first attempt! I'll go thinner next time.
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Jul 15, 2023 12:53
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beerinator posted:I have. But just the smaller sized Pullman. I love this little square bread.  The shitake mushroom water is great as braising liquid and makes a good sauce.
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Aug 3, 2023 21:01
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https://www.youtube.com/watch?v=qcsVSNRi2xY I haven't tried it, but this video looks good. I really should get some crumpet rings.
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Aug 13, 2023 01:55
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I found last time I made them that I could stretch them like a bagel, and that worked well. First time attempting to make (vegan) hot dog rolls, will make them a little less substantial next time, but they were very good.
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Aug 23, 2023 21:22
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 Edit: ^ and awesome! It takes a while to get the hang of it, but it's amazing how good it gets if you keep making stuff! Keep at it!
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Sep 1, 2023 23:43
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I'm gonna be honest, I never do the warming in water thing first, but I keep my yeast in the freezer and know it's good. Make sure you add a little sugar to the water. Keep it in the freezer and it'll live longer, don't keep it in the cupboard. I also buy it in 500g bags, because I've never had great luck with the little packets. Nettle Soup fucked around with this message at 23:06 on Sep 9, 2023 |
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Sep 9, 2023 23:02
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In the freezer at least, it lasts basically forever. And I'm pretty sure it's good as long as you can get it to reactivate.
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Sep 10, 2023 02:12
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https://youtu.be/Aw9_SJ6f884 Just any bread recipe, made into rolls and snipped with scissors. I used raisins for eyes because my partner doesn't like food colouring, but they did tend to fall off. Chocolate chips might've worked better. You can freeze cupcake or muffin batter in the cases and bake when you want them from frozen, same for cookies.
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Sep 19, 2023 10:27
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I tried the bread S. It also came out very dark and didn't really want to rise on the second proof, even though I let it sit for an hour in the oven. Need to give it another go. Next time I'm going to use a sharper cheese, some tinned tomatoes as well as the sundried, more spice, and oregano instead of basil. It's making a very good breakfast though sliced up and toasted.
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Sep 27, 2023 12:18
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You can leave dough in the fridge for like a week so it might sort itself out, but kneading was probably the answer. I made a whole loaf the other day where I forgot to add yeast and had to add it like an hour later and start the proof over and it still came out fine.
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Oct 1, 2023 23:05
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I never washed mine, but I would often put it in the cooling oven with the door cracked after I'd taken the bread out. Just enough to dry out any moisture from the proofing. I'd honestly chuck them and try again.
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Oct 2, 2023 21:31
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Did you forget the egg?
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Oct 5, 2023 14:07
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null_pointer posted:This is one of those recipes where you look at it, think "I don't know about this", eat a piece, think "this could be crispier", eat another piece, and keep alternating criticisms and pieces until you're basically done. 100%
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Oct 5, 2023 19:14
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I fell asleep and accidently let this loaf of bread prove for 2 hours past where I normally would. Still came out pretty good though. 
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Oct 23, 2023 18:21
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The way I make bread most of the time is: I knead it in the mixer, let it proof in the bowl it keaded in, clear a space on the counter to shape it and then let it second-proof in the tin. If you're using a fairly low hydration dough (this is 58%) then there shouldn't be much, if any mess. Unless you're doing something ridiculous like the 80% pizza dough I did last night, you don't need extra flour to knead even if doing it on the surface. For me, I always have to tidy up a bit first, so the kitchen comes out cleaner than when I started. 
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Nov 28, 2023 11:41
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https://profoodhomemade.com/savoury-cheese-scones/ I made these the other day and they were so extremely good. Had to make my own mustard powder in the grinder, but 100% will make again. I feel like UK recipies generally won't have buttermilk in because it's something I've never seen for sale anywhere. They'll normally be something like this: https://bakingwithgranny.co.uk/recipe/scones/cherry-scones/ Nettle Soup fucked around with this message at 16:42 on Dec 9, 2023 |
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Dec 9, 2023 16:38
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Yeah, I don't have a car and there's not much big around here, but I make it sometimes out of lemon juice and soy milk if I need it. It works fine.
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Dec 9, 2023 18:03
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Yeah mine took a while to proof too, about double what the recipe I followed said. Looking good!
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Dec 19, 2023 18:39
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Oven with the light on. Polystyrene box with some warm water in the corner?
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Dec 21, 2023 18:01
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Have you tried just baking with it and seeing if you get a result? The "stick it in a jar in the freezer" method has never let me down either, but I've had lovely luck with the little foil packets.
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Dec 21, 2023 18:47
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That sucks. I'm sorry about your bread. 
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Dec 21, 2023 18:54
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You're keeping it in the freezer, right, not the fridge? Anyway, todays bread recipe: 300g Wholemeal Rye flour 480g Starter (240g water. 240g rye, +/-30g of a previous starter, which is mainly matzo meal and startch atm. Let sit for 30 hours or so on the counter, stir a couple of times) Half of the contents of a fresh earl grey tea bag. Wait no! That was meant to go into the biscuit dough, not the starter! poo poo! Oh well. Carry on. We can save this. 450g water 20g salt 7g dried yeast. Let proof on the counter for 3 hours or so, and then knocked back into the big pullman tin for an hour, before baking for 40 minutes or so at 180*c. I probably should have given it another hour to rise in the tin, but it came out lovely, if dense. Next time I'll try baking it with the lid on I think. The teabag went in when the starter was about an hour old and I could only pour about half of it out, but it smelt very good as it aged. The bread has a nice subtle fruity taste, you can only pick up on the tea if you concentrate on it. Went nicely with beans and egg last night for dinner. Anyone who tells you baking is an exact science has never seen me bumble my way through bread. Edit: As I was writing this, my partner handed me a slice with aldi's cheapest hazelnut spread and orange zest on. It's possibly the most delicious thing I've ever taken a single bite out of. 
Nettle Soup fucked around with this message at 14:47 on Dec 22, 2023 |
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Dec 22, 2023 12:31
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Arsenic Lupin posted:So, started Bon Appetit's sour cream chive rolls today. Made the tangzhong, added the eggs, added the sour cream, then started proofing a brand new packet of yeast. So there was a curse all along! Good job finding a way to bypass it!
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Dec 26, 2023 01:17
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Yeah I dropped mine from 6ft up once and it left a massive dent in the dishwasher, but was itself uninjured. They're built like tanks. A shame all the accessories are built like poo poo, I guess to make up for it.
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Dec 26, 2023 14:07
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In my 1kg bread loaves I use 5-9g of yeast, depending on the weather and my mood and how much I drop in by accident. In my pizza dough, which is gonna be in the fridge for a while, I do 3-5 and it's probably a bit much. I need to get some drug scales, and I miss having access to fresh yeast. I don't think I posted these, and they're only tangentially bread, but I made Cheese Scones as a new years lunch at my grandmas. They went down super well, much better than the biscuits I was originally planning on. This was enough to feed four people, once we added butter and extra cheese on top!  I only had a couple of hours to get ready and make something, and they didn't need to rise or chill. Came out perfect. Nettle Soup fucked around with this message at 15:23 on Jan 5, 2024 |
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Jan 5, 2024 15:17
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See for me I'd reorder the list:
You can make breads that use both sourdough and yeast, pick up a big pack of dried yeast and store it in the freezer and it should last for a year or two, as long as you're not cursed. My partner makes vegan sourdough pancakes and they come out awesome. Enjoy bread, it's fun! Even if it doesn't come out looking so great, it'll taste good, and the next one will be better! Once you've got a starter going as well, it should be fairly hard to kill. My partner feeds ours with basically anything he finds. Matzo meal, starch water from making Seitan, he's used cooked rice a couple of times but I've vetoed that one. I looked at it the other day and it was a weird colour because he'd poured in a tub of golden breadcrumbs he'd found in the back of the cupboard. They take a while to break down, but it'll eat what you give it. Nettle Soup fucked around with this message at 00:26 on Jan 6, 2024 |
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Jan 6, 2024 00:24
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  Decided to try a bit of a whiter bread today. I'm gonna stop trying to do anything fancy with the tops, but it tastes lovely.
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Jan 13, 2024 15:21
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^ I hope your MIL pulls through! If you're looking for high calorie, cinnamon rolls are easy to make and extremely good, as long as neither of you are diabetic. You should try using your milk bread for cinnamon rolls! Here's some awful stuff I made yesterday:  Cheese'n'Beans. Bread baked with cheese and baked beans on top. Tasted like pizza, but with baked beans instead of tomato sauce. They were delicious and I'm absolutely gonna make these again. The open ones were much better than the eggs.  Mount Branston. A big 💩of bread and branston pickle. Didn't taste of much, and smelt strongly of vinegar. Would have been much better with mince-pie filling.  St. Marmite's Wheel. Like cinnamon rolls, but marmite and cheese. I used too much marmite. The marmite lake around the edge was still gently bubbling when I took this picture. We ate half of St. Marmite's Wheel before we had to stop and go down several pints of water. My partner insisted on cutting up the remaining rolls this morning, chipping the shiny marmite/cheese shell off the bottom and then turning them into croutons, which were actually pretty good.  Make bread, it's fun and easy!
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Feb 14, 2024 23:09
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This was the Aldi own brand I think, I melted it first in a bain marie.
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Feb 15, 2024 00:30
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| # ¿ Apr 29, 2024 11:40 |
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10g here for 1kg bread, a little more if I'm making pizza dough, maybe up to double. Get some drug scales and don't look back, I say.
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Feb 16, 2024 17:45
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