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bradburypancakes posted:I think the FWSY guy has a bit in the book where he tells ya to just make peace with the fact that stored bread will get a soft crust. If you want it crusty toast it or eat it day-of imo I hope you're right. I forgot to set a timer yesterday and had resigned myself to breaking bread knives off in this loaf.
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Jun 11, 2021 13:15
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| # ¿ May 16, 2024 15:05 |
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I've found I cut everything on a slant, which gets more pronounced as I go shopping.. When I reach the end of the bottom of the loaf there's still a few inches of the top
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Jul 13, 2021 22:47
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Sounds like you should have added less water.
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Jul 24, 2021 11:57
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I've got a recurring problem w/ my sourdoughs. For the second proof I use a wicker former, then transfer it to a dutch oven. And as soon as I transfer them, the dough starts to spread. It's a fairly generously proportioned oven, so I end up w/ frisbee-shaped loafs that are an inch-high at their tallest point. I tend to use a lot of rye, but I've tried a few times with all-wheat and it still happens. Am I under-working it? I knead it once when putting everything together, then again an hour later when adding the salt. Or is it just too much water (about 250-300 ml of water for 520grams of flour)
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Aug 6, 2021 13:34
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bolind posted:Either that or you bulk ferment too long, which promotes acid development which breaks down the gluten. I tend to finish kneading the salt in late in the evening and then leave it overnight, transferring it to the former in the morning and baking it at night, so about a day in all, and that's in Britain so the kitchen is pretty cold. I have never managed to get the window-pane thing to work, it tears when I try. I'm also doing all of my stretching and folding in a 20-minute burst at the start, rather than throughout the day, so that's another thing I'll try changing.
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Aug 6, 2021 14:38
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Never having worked with oat flour, that sounds like a good idea. Muffins have plenty of other things beside gluten to stick together.
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Nov 4, 2021 11:42
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A bit ago, I asked for advice on how to stop my sourdough splashing around in the dutch oven, resulting in a pretty unpleasant frisbee-type bread. And the comments were right, I was both under-folding it and over-proofing it. It's not phenomenal now, but I'm pretty happy w/ it. It's wide enough that you can spread something on it now, anyway. 
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Nov 4, 2021 16:13
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I would agree. Maybe if it was your own diet, it might be worth while experimenting. But for other people I would interpret any sort of gluten intolerence as an instruction not to serve them gluten at all.
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Nov 21, 2021 16:24
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The supermarket has finally started supplying khorasan flour again, and it's such a joy to work with I made a 100% khorasan bread, and it turned out really pretty.
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Dec 3, 2021 18:05
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I mix things up by making the same bread with different flours. I'm going to try making a sourdough that's like, 1/5th buckwheat.
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Jan 6, 2022 19:41
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Is there a benefit to them besides resulting in a pleasingly square loaf?
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Jan 31, 2022 23:44
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Here I was thinking there had been two people named Pullman.
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Feb 1, 2022 00:54
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I've made two loaves of bread in a row that I'm happy w/. Though I only recorded the second one for posterity 
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Feb 2, 2022 18:29
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With untrustworthy yeast you can give it, like, 10 minutes in a small amount of warm water with a bit of sugar to see if it's alive. It's not usually necessary w/ modern dry yeast but sometimes you get a bad batch and it's an inexpensive way to tell. Please witness my first ever loaf w/ a successful ear. I didn't realize that the lighting would be so dramatic. 
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Feb 24, 2022 14:43
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Here's a cross section of the bread. I don't believe what it says on the bag that Khorasan is a heritage grain. The flour's so pleasant to work with it must have been built in a lab. null_pointer posted:God loving drat, you even got the floor lines from your banneton. Do you get those consistently? I do. It must just be a good banneton because it can't be a function of skill. I've made many barely-edible spirally breads.
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Feb 24, 2022 23:24
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Xander77 posted:Separate question. Is there anything you can add to freshly-baked bread to make it stay edible for more than 1-2 days? (Or at least not turn to stone like a troll at sunrise?) Are you keeping it in a container, like a bread bin? That should help stave off staleness for a little under a week. 2 days seems really fast to get to inedible bread. There are things you can bake in to help soften it. I think fat helps with that, like a glug of olive oil, or some butter rubbed into the flour while it's dry. I have also seen claims that potato bread stays fresh unusually long. There you replace some of the flour with some boiled and mashed potato.
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Feb 25, 2022 18:35
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It's still enough of a novelty that I'm posting every bread that comes out half-way decent  I made onion bread! Which is just regular bread but with a quarter of an onion finely diced added in. Thanks to some goon who posted a youtube video on oven-spring, I've started shoving my bread in the fridge after I see noticable bubbles while folding it. Which works out to about 6 hours for the first proof then about 15 hours for the second. I think I mistook a bit of onion for bubbles and ended the first proof early, because it didn't seem to prove at all after a long night in the fridge. I was very relieved when it came out of the oven and looked as plausible as it did.
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Mar 18, 2022 16:43
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null_pointer posted:Have you tried putting it into your oven, with the light on?... Probably gets up to 80 or 85 Fahrenheit. That's a bright light!
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Mar 22, 2022 17:07
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An 8 hour drive doesn't sound too much of an ordeal for a starter. Easier than getting a new one going. I believe that for real long term storage, you dry it out by spreading it thinly on a baking tray, then putting the powder in a ziplock bag. You can rehydrate it at some indefinite point in the future. Tough I've never done that and you should probably get confirmation from other sources that's how it's done.
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Apr 30, 2022 05:57
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What are you doing now, is a good starting point for trouble shooting, and some specifics of your current problems. Does it taste too sour, or just bland?
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May 4, 2022 19:57
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I thing you might be missing is a pinch of salt, it works wonders. The crust sounds like an oven temperature thing. Before i got my dutch oven i swore by 20 minutes at 220 Celsius, then stepping it down to 200 for another 20 minutes, then a final 20 at 180. I don't know where i picked it up from but i was happy with the results. If you're not happy with the crumb, that sounds like a kneading thing. With sourdough for its long initial rise, you visit it occasionally (like every hour or two) to stretch and fold the dough. e: i use 6 grams of salt for 420 grams of flour but tastes differ. I can't think of another quick fix for bland bread. Mr. Squishy fucked around with this message at 20:25 on May 4, 2022 |
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May 4, 2022 20:22
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I'm a really big fan of mine, and im using the base for all sorts of bread products. It's my pizza stone when i need one. But i hesitate to say you should get one when you're just starting out as it's an investment and you can make good bread without the expense.
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May 4, 2022 20:43
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Some goon told me for a Dutch oven you put it into a cold oven that's aiming to 240 Celsius for 55 minutes and they were right.
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May 5, 2022 17:13
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Depends on how sticky, but i'd throw flour at it til it's workable.
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May 29, 2022 15:13
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You can throw all kinds of flavouring in bread. The last loaf i made used coffee instead of water. But I'm not going to try that, in all fairness.
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Jun 6, 2022 09:21
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I've heard of soda bread, but this is ridiculous!
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Jun 6, 2022 13:42
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Russian black bread, which is very richly flavoured. The King Arthur recipe calls for instant coffee granules in with the flour. I don't have any, so i just made a strong pot of coffee and used it as water. Seemed to work fine.
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Jun 7, 2022 14:12
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My reaction would have been to scrape off and discard the weird-bits, transfer to a clean jar, and feed it up proportionate to it's new, reduced size. Then check in after a few days to see what it looks like.
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Jul 6, 2022 13:14
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Recipes are bullshit, just add stuff until it looks about right.
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Jul 6, 2022 23:09
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Those look like good baguettes.
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Jul 9, 2022 20:48
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Swedes have an attachment that's a pair of white cartoon gloves attached to metal telescopic arms that Americans never adopted from pure willfulness.
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Jul 29, 2022 20:54
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Kling film around the bowl, or a damp tea towel
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Aug 18, 2022 07:33
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Yep, knives can be blunted, and sharp knives cut better.
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Sep 11, 2022 06:45
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Those look nice buns. What recipe did you use? I go for the King Arthur but with half the butter they use and a tenth of the sugar.
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Sep 28, 2022 00:03
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I like to buy weird flours and throw a bit of them into my breads. Since most of them are non-glutenous, I throw in a fairly small percentage compared to the wheat, but they definitely can effect the taste. Cornflour's very successful, leading to golden loafs that taste pleasantly corny. Anyway, I've got some coconut bread on the go, so wish me the best of luck. I'm wondering if I should put some dessicated flakes on the top just to commit to the gimmick.
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Oct 28, 2022 12:56
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Mr. Squishy posted:I like to buy weird flours and throw a bit of them into my breads. Since most of them are non-glutenous, I throw in a fairly small percentage compared to the wheat, but they definitely can effect the taste. Cornflour's very successful, leading to golden loafs that taste pleasantly corny. Anyway, I've got some coconut bread on the go, so wish me the best of luck. I'm wondering if I should put some dessicated flakes on the top just to commit to the gimmick.   I was super happy with it when I pulled it from the oven, but the texture is very dense and it was a bit underbaked. It does smell softly of coconut, and has a coconut aftertase, which I actually kinda like. But I probably won't be repeating the experiment any time soon, mostly because I killed the bag of flour and am currently in a mood for emptying the flour cupboard, not refilling it.
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Oct 31, 2022 16:41
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For people making super high hydration sourdough yeats, about what percentage by weight of flour are you putting in there? A rough calculation has me at 65%, but from these posts about the dough being unkneadable I guess that's pretty low.
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Nov 1, 2022 15:50
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Xander77 posted:What's that? It''s a culture of wild yeast cultivated by (basically) mixing flour and water. There's yeast already on the flour, it just needs a wet environment to thrive. There's lots of in depth guides to starting one but I made mine with just flour and water and patience. But the yeast in the starter is pretty sluggish, it doesn't havea lot of food and tends to be kept in the cold. So to make some sourdough, you take a little of this starter and introduce it to a whole lot more wet flour so it gets used to the idea that food is plentiful and it should reproduce. Then after a night of that it's active enough to use in baking.
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Nov 16, 2022 10:50
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If it doesn't smell weird or look weird, you should be good. But maybe eat the first loaf from it yourself, rather than gifting it to children or a pregnant woman.
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Nov 16, 2022 16:30
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| # ¿ May 16, 2024 15:05 |
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I don't use a liner. I kinda thought the liner was for keeping dust out if you don't plan to use it for a long time. My bread hasn't suffered from that I think, and has a fun spiral pattern.
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Nov 30, 2022 19:04
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