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It's been a while, but I made a hosed-up sourdough.  I think it's pretty overproofed, though I also added a bit more water than I wanted. I accidentally got it to a batter and had to throw a handful of flour back in so it wouldn't run through the banneton. Thankfully, I had decided to just use white flour (with some maize meal) so it still got a lot of lift. More lift than you'd expect from a pancake, anyway.
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Dec 2, 2022 13:38
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| # ¿ May 16, 2024 08:18 |
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Just have a nail brush by your sink.
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Dec 4, 2022 23:00
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Vivian Darkbloom posted:Do bread boxes work as advertised? Both for keeping bread fresher and keeping my cat from eating it. Bread bins work well but they don't preform miracles. I'd say as a rough guess they add half a week to the life span , and tamp down just how stale the cut end gets. I bet a determined and energetic cat could probably work out how to get into one. Another thing to consider is making smaller loaves. If you regularly find yourself throwing out a substantial heel of moldy or stale bread, then you can disobey the recipe, keeping everything proportionate of course.
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Dec 9, 2022 20:12
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That's a handsome loaf.
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Dec 18, 2022 12:25
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I just use a rolling pin - i don't make that many pizzas.
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Jan 3, 2023 11:32
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Sir Sidney Poitier posted:Lidded large yoghurt put for the wholemeal biga, plastic wrap across the top of a mixing bowl for the no-knead. No, just that the air can't freely circulate and dry out the dough. When the covering actually touches the dough you get problems.
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Jan 22, 2023 12:53
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Ice generates steam which helps the crust, though I'm not sure if it helps it be hard or soft. You absolutely don't have to do it.
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Jan 27, 2023 11:37
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I'm thinking of doing sourdough bagels - looking at recipes they don't get a full proove, which is harder to judge with natural yeast. I guess I should just fridge it a few hours before normally and then do the boil in water thingy in the morning as usual.
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Jan 29, 2023 20:25
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I do that. For the first proove, it gets about, 5 or 6 hours, with folds every hour. Then when I see bubbles under the skin, I shove it in the banneton and put it all in the fridge until the next morning. But my recipe has been cobbled together and I don't get great spring.
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Feb 13, 2023 18:23
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I made some sourdough pretzels a bit ago. They ended up as some nice lumps of bread, completely lost their shape. Either the dough was too wet, I didn't know how to work it, or the long proove time gave it a lot of time to lose its shape. But it was an enriched dough and they baked through, so I could get rid of the evidence no problem. I guess I should try making regular pretzels before jumping in w/ the weird stuff.
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Mar 1, 2023 10:54
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...middle hole? Or, indeed, air holes? You have forgotten things I have never known. Also, you put the bread direct onto the baking rack?
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Mar 23, 2023 18:16
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I tried the trick of throwing an ice cube into the Dutch oven and it worked. Well, from a sample size of one, but the rise is much better than I expected.
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Apr 6, 2023 21:27
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I don't pre-heat the dutch oven, or the oven itself fully.* The dough has a habit of flopping out way off-centre, so I throw a half-icecube in but as far away as possible. I don't think it would be too much of a problem if I threw it right on top because of the long time of intense heat. * my current procedure is to set the oven going to 240°C, go down and feed the cat, come back up and set everything going, so it gets about 10 minutes on the way there.
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Apr 7, 2023 18:20
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effika posted:Pale breadman This is my Death Stranding name.
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Apr 15, 2023 18:52
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Outside of ergot developing, does flour expire? Mine never gets the chance.
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Apr 24, 2023 21:08
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I forgot about my sourdough last night, so it had a very extended first proove (all at room temp) and a very curtailed second one. It turned out well, all things considered, but give the yeast a full day and it'll earn the name sourdough.
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May 4, 2023 14:11
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In weird bread news, I've been using dehydrated shitake mushrooms a lot recently, and looked at the water used after rehydrating them and thought "I could make bread with that". It worked! this bread tastes of mushrooms, but I hate it.
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Aug 3, 2023 14:20
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The mushroom bread leads some interesting complexities when toasted and served with butter and marmite - or maybe I just can't taste it much anymore.
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Aug 4, 2023 13:29
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I really like you need to get flour wet and the yeast already there starts making a move. The right level of wet, of course, and maybe you need to throw a raisin in there too.
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Sep 13, 2023 14:07
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I'm looking it up, and I'd like to try it, but I'd probably gently caress it up by insisting on using sourdough yeast.
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Oct 5, 2023 10:21
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Throw down some rice flour or such like if you don't trust the enamel but most doughs wouldn't stick. Enriched or super-wet doughs, you'd need to take precautions.
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Oct 7, 2023 21:41
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I've never used that, but I would expect foil to be harder to get off.
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Oct 7, 2023 22:03
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A big stumbling block would be they are cooked in steam ovens which you don't have access to as a home cook.
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Nov 7, 2023 12:44
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There are things you can do to make your oven steamier - put a baking tray with ice water in the bottom of oven during pre-heating, or break up an ice-cube and throw it in your dutch oven with your bread. But a lot of commercial bread is baked by steam. Interestingly, the move away from dry heat wasn't caused by people demanding soft bread - they like it now, but they had to be taught to. Bread was judged by weight, water's one of the cheapest things you can put into bread, and so dehydrating your product by blasting it with hot air ate into your profit.
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Nov 7, 2023 13:38
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As someone who's made a few accidentally flat breads, I have not found a way to bake something that runny quick enough. I've started ignoring the recipes and dialling the hydration back to get bread I'm happier with.
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Nov 14, 2023 20:56
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I'm impressed by all you being able to tell by sight which flour is making those concentric circles on your bread
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Dec 8, 2023 20:29
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What's the cause of and solution to the bread tearing as it rises? I score it but it does some extracurricular tearing.
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Dec 15, 2023 17:44
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My Dutch oven is ceramic, I'm always a bit worried it will crack if l let it heat up before putting ice on it
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Dec 15, 2023 22:37
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What's the name of the speciality wheat that has a golden colour? I believe the rights to it are rather strictly controlled by one family who developed it in the 90s, or something like that.
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Dec 24, 2023 15:44
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An interesting list to peruse, but I was thinking of Khorasan wheat - the only name I could come up with was Saracian for some reason.
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Dec 24, 2023 16:56
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That is a lot of yeast. For 300g I would use half a teaspoon.
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Jan 5, 2024 14:37
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Cimber posted:Whelp, making a sourdough starter. Today is day two. It looked like...paste. Looked like paste and nothing much else. You're getting discouraged by day two? Give it a little time to get going.
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Jan 7, 2024 09:25
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I broke a good set of scales and the next one I bought is much worse, so I'm trying to learn how many teaspoons of salt bread wants. It's not one half, I'll tell you that. I might triple it.
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Feb 16, 2024 15:58
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That's a beautiful pretzel.
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Mar 23, 2024 20:06
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| # ¿ May 16, 2024 08:18 |
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Bread boxes help - limits the air circulation or something. Bread has a short shelf life, but keeping it in a clean container can stretch its out to about 5 days. There are additives you can add to increase it further (like potato starch). If you really want it to last, keep it in the freezer and defrost it by making toast. A common sense tip is if you find yourself throwing away bread, just make smaller loaves. Use less flour, and scale everything else back from that. e: for my birthday I got a waxed paper bag to keep the bread in, which is exciting.
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May 3, 2024 05:32
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