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Been making sourdough as our weekly bread for a few years now and it's become almost mechanical in production so decided to mix it up a bit this week. Made the Perfect Loaf's seeded sourdough, adjusted for our ambient temperature and it turned out real nice.  I'd really recommend the Perfect Loaf recipes, they work well. On the topic of starters, I keep mine in the fridge take it out to make the levain and then feed it, popping it back in the fridge after it's woken up. Aramoro fucked around with this message at 20:00 on Jan 4, 2021 |
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Jan 4, 2021 19:56
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Thumposaurus posted:If you ever feel like you need to have some apocalypse proof starter on hand you can take some of your starter and spread it thin on some parchment paper and let it dry. I made my first starter from some gooseberries in my garden but I got a baking steel recently and it came with a 'San Francisco' starter that was dried like that. Took a few days and feeds but its going good now. 
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Jan 4, 2021 22:58
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With perfect loaf recipes I always have to change them because he's in New Mexico so the ambient temp is 25c when it's more like 18c max here. They work great once you know what you're looking for in the dough.
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Jan 4, 2021 23:37
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Ours is call Janice after we asked our 4 year old nephew what we should call it. He doesn't know anyone called Janice or even met one as far as we know
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Jan 5, 2021 21:13
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Anyone got a decent sourdough ciabatta recipe? I do have some yeast but I'm trying not to use it right now.
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Jan 9, 2021 00:32
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I put mine in the boiler cupboard or in the oven with the light on.
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Jan 9, 2021 16:21
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Casu Marzu posted:
I instsgramed mine and it looked worse than that. On the topic of buying flour. If you're in the UK then Gilchesters is good but we've found that Mungo Swells makes really great flour.
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Jan 10, 2021 10:06
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Can't get King Arthur flour here but their recipes are good, mainly because they're in metric.
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Jan 11, 2021 20:07
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bolind posted:
Looks nice. A bit of practice with a lame and it starts to look less artisanal in my experience.
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Jan 12, 2021 11:46
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bolind posted:I'm trying, but I think my dough is a bit on the wet side/gluten not properly developed because all that does is make it splat out more, and then it just breaks somewhere else half the time anyway. I stick mine in the fridge for a hour or 2 before baking which makes it much easier to cut I think.
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Jan 12, 2021 13:58
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Dough by Richard Bertinet is pretty good I think.
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Jan 15, 2021 19:08
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I keep my starter at 100% Hydration in the fridge so its always nice and easy. 150g of starter, 150g of flour (I use a mix of plain and wholewheat), 150g of water. People who use cups to measure things are not to be trusted.
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Jan 16, 2021 11:34
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Boris Galerkin posted:I just ignore every recipe that uses volume to measure mass because it makes no sense. The worst offenders for this are people who measure butter in cups. Like it's solid, how am I meant to do that. Second place is people who measure butter in sticks.
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Jan 16, 2021 15:27
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So we've been having some issues with our bread dough being pretty floppy and spreading out to much in the oven. Tracked the issue down to overdeveloping in the bulk fermentation. Resolved that and back to good bread again! 
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Feb 5, 2021 12:51
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I don't feed my starter nearly as much as folk seem to do. I keep it in the fridge and feed it the night before I make the levian. Maybe I need to be feeding it more?
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Feb 10, 2021 09:24
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bolind posted:Same. My process is. Take it out the fridge night before , make up a new jar with 150g starter, 150g flour and 150g water. In the morning make a levain and pancakes with the discard for breakfast. New starter back in the fridge till next week.
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Feb 10, 2021 09:55
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mediaphage posted:i don't know how much work you want to do, but adding salt after the fact is totally fine. the best way to do it is to dissolve in some water, and just knead it in. this is actually how i do about half my doughs these days. I have never heard of these before but they look good. Going to make some soon.
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Feb 14, 2021 01:10
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mediaphage posted:nice! toutons are great. i recommend doing a 67%-ish hydration lean dough, leave it sit in the fridge overnight. pull out hunks of somewhere between two to four ounces, roll into balls, pat flattish (like the size of your palm if you aren't a gorilla), and let rest covered for 20 minutes or so. then just fry on both sides until done! So had a go at them  Has a slight trouble with the thickness I think, making it tricky to get them cooked right though. Slightly closed texture but overall very nice. A lot like English muffins but with a nicer crust.
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Feb 14, 2021 15:42
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mediaphage posted:they look great! mine ended up thicker than intended but were cooked through (measured with an instant read thermometer). you can vary the heat of the pan / oil if they start to get too brown before the insides are fully set. could also prolly pop them in the microwave for 30-60s if they’re just a tetch under. I use an instant read thermometer as well, I just popped them in the oven whilst I was frying the others.
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Feb 14, 2021 21:18
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mediaphage posted:honestly i can’t tell you how pleased i am you made some lol They were really great, I'm gonna be making more. Actually going to try sourdough ones next time I'm doing a morning bake. Which should be Wednesday.
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Feb 15, 2021 12:15
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So I made the sourdough toutons for breakfast this morning as I was making my loaf anyway.  Turned out great, though ate them as muffins with eggs and bacon. When you have chickens every day you don't eat eggs is a problem. The loaf I was making, nothing exciting just a plain loaf.  
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Feb 18, 2021 12:59
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neogeo0823 posted:So I tried making the dinner rolls again. They're in the oven now. This time went a lot smoother, and I think it's because I've been bringing the hydration level of my starter down since last time. this is the recipe I'm using. I know it says no knead, but if I don't knead in some way, they're just shaggy loose lumps of dough that don't hold any sort of shape. So instead, I did the folding technique shown here, twice(fold, pat down flat-ish, fold again), and then shape the rolls as shown in the vid. It seemed to work out ok, and we'll see how the rolls turn out once they're done baking, but I'm wondering if two folds was enough, or if I should do more? Or should I do something entirely different? After the 2nd rise, the rolls were still a bit flat, but they're in the oven now, so I guess we'll see how they turn out once they're done. A problem like that could be to do with the shaping of the roll sometimes. I see you followed the perfect loaf guide, which is good. I'd maybe just try it again, also make sure your dough hasn't over-fermented in the bulk fermentation phase.
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Feb 19, 2021 11:39
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bradburypancakes posted:Does anyone have any tips about doing a bulk ferment for a sourdough loaf overnight? Is this a thing that is even possible? I do the final prove in the fridge overnight. Mix at about 1 pm, bulk ferment till about half 5 then pop it in the fridge till the next morning.
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Feb 28, 2021 09:15
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Boris Galerkin posted:Does “half 5” mean 16:30 or 17:30 in your country/dialect/language? 5:30
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Feb 28, 2021 14:39
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The Walrus posted:Also half five is 2:30 imo I drive my wife insane because I say things like 'the back of 2' which to me clearly means just after 2 but apparently baffling to folk who didn't grow up here.
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Feb 28, 2021 17:39
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redreader posted:edit: refrigerated milk probably didn't help either. Yeah Id think not. I always be try to make sure my dough temperature is warm, like 22-25c otherwise proving can just take ages, even in a warm room.
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Mar 5, 2021 23:22
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Democratic Pirate posted:I need to completely reset this whole sourdough thing, outside of my starter. I tried The Perfect Loaf’s best sourdough recipe but I was aiming for a 75% hydration loaf but my scale fritzed and I probably got closer to 90%. I probably could have salvaged it if I was comfortable with my bulk fermentation, but I made a pancake loaf despite a ton of stretch and folds. Do the perfect loaf beginner sourdough recipe. It's actually really great.
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Mar 6, 2021 23:39
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So I decided to make a 100% wholemeal loaf, nothing to do with the fact I also ran out of white flour this week. I've never really been that successful at wholemeal loaves, charitably they would be described as hearty. This time to followed the Perfect Loaf's wholemeal recipe where he sifts out the bran then incorporates it again later as you would with seeds or something. The bean soaking till later  Just after the mix, the dough is 95% Hydration   But after some mixing and strech and folding it starts to come together, here it is at my preshape.  And baked.  It got a bit stuck to my peel because it was so wet so kinda 'rolled' a little to one side and lost its shape a bit. But I'll know for next time.  Fairly close but uniform texture, moist as you might imagine. All in all a very tasty loaf as well. I'll need to try this one again and see if I can't get the shaping better and gently caress it less going into the oven. I would really recommend this recipe if you want to try a 100% wholemeal sourdough loaf. Bonus wholemeal toast shot for our morning eggs. 
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Mar 10, 2021 09:48
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mediaphage posted:yeah this stems from the modernist bread people i think. the excess absorption of water by bran is one of the things that fucks up gluten formation by causing localized dehydration along the protein chains and waiting to incorporate the bran until after you’ve developed some gluten can result in a superior product. it’s deffo what i do now when going for whole grains anyway. good looking loaf!! yeah it works really well, I was fairly trepidatious about a 95% hydration loaf but it was actually pretty stiff by the time I was shaping it.
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Mar 10, 2021 14:07
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Baked a nice seeded sourdough loaf this morning, flax, sesame, sunflower, pumpkin and carraway seeds. Came out real nice. Still working on my batard shaping but perfectly fine for a loaf for the week.
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Mar 16, 2021 17:28
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bolind posted:Anyone using baking steels? I use a steel bit I have a round one so I can put it on my bbq as well when I want to. Mine is 6mm I think and it seems to do a fine job. I would be slightly concerned stressing the oven with such a heavy steel. But if you think your oven can take it go wild. Just make sure you have enough of a gap to give you some airflow around it.
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Mar 25, 2021 23:42
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And obviously don't dump your discard, make pancakes or crumpets with it.
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Mar 30, 2021 17:44
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So I decided to make this https://www.theperfectloaf.com/spelt-rye-and-whole-wheat-sourdough-bread/ But then I realised I didn't have any spelt flour so dug in my cupboards and found some Emmer so I used that instead. I had to adjust the amount of flour a little as the emmer absorbs less water I feel. But still near 85% hydration.   It tastes great and got a decent rise to it but I have a problem. With these high hydration breads when I'm transferring it from the peel to the steel it kinda rolls slightly off the peel. You can see maybe that the bread is straight on one edge and bulbous on the other where to rolled slightly. How do I stop that happening? Aramoro fucked around with this message at 17:53 on Mar 30, 2021 |
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Mar 30, 2021 17:49
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Casu Marzu posted:Are you using parchment? No just semolina/flour. I'll give that a go though as that sounds like it would fix me 'wobbly like a jelly' bread issue.
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Mar 30, 2021 18:02
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LPG Giant posted:Belgium is very similar to the Netherlands (and vice versa not starting a war here) but Belgian supermarkets actually mostly stock UHT milk as the original poster pointed out. I assume this strong chaotic energy from Belgium is why they can't even form governments properly. Also unwashed eggs keep for ages at room temp, like absolutely ages. Which is lucky because when you keep chickens you end up with poo poo loads of eggs.
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Apr 6, 2021 08:45
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mediaphage posted:i seriously doubt it Why don't you just eliminate salmonella like we have here? I cuddle my chickens everyday, no chance of getting salmonella. Aramoro fucked around with this message at 18:24 on Apr 6, 2021 |
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Apr 6, 2021 18:19
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Lol You've really dialled your aggression up to 100% going in to bat for US food standards haven't you? I guess once you do the chickens you can do the lettuces after. Aramoro fucked around with this message at 19:52 on Apr 6, 2021 |
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Apr 6, 2021 19:24
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Thumposaurus posted:Have you tried doing an overnight proof in the fridge? This is what I do, prove in the fridge overnight and straight into the oven
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May 5, 2021 16:53
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Arsenic Lupin posted:Back in the 1970s, when my dad baked the household bread, we had a hand-driven rotary slicer, which we used for sandwiches. It worked. If you have the counter space, just clip it to the counter and leave it. Apparently those aren't made any more, neither is the electric one Rival used to make. An electric meat slicer? They're still pretty common here, unless it's something specific about that exact model. I have one that looks like that in my loft somewhere.
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May 5, 2021 20:25
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Arsenic Lupin posted:No, my parents' was hand-cranked, which was somewhat more controllable and safer, although I still got myself a time or two. Oh yeah I assume they don't make hand cranked ones now. But they still make electric ones.
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May 5, 2021 23:12
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