|
Well, that fell flat. Literally. 300g King Arthur white flour 240g water (80% hydration) 2 tablespoons yeast Pinch of salt, about a tablespoon of sugar Mixed together, then kneeded until ball came together and was smooth. Let rise about an hour, perhaps about 1.5 hours (I ran out to do some errands) Punched down, put into a proofing bowl, let rise another 30 minutes. Set oven to 475, transferred to a baking sheet gently. Dough fell after I moved it to the sheet, and when I baked it did have a bit of rise, but not a heck of a lot. Baked 20 minutes and made sure the oven was very moist. Sprayed dough with water as well. This is my end result.  So where did I go wrong?
|
#
¿
Jan 4, 2024 20:15
|
|
|
|
| # ¿ May 16, 2024 11:51 |
|
|
Submarine Sandpaper posted:2 tables of yeast for 300g of flour is like 10 percent So way too much yeast and I should have done much much less?
|
|
#
¿
Jan 5, 2024 13:53
|
|
|
Whelp, making a sourdough starter. Today is day two. It looked like...paste. Looked like paste and nothing much else.
|
|
#
¿
Jan 6, 2024 22:41
|
|
|
Oh yeah, I didn't figure I'd get much yet. Its cold, yucky weather and there are probably not that many wild yeast floating around. The rubber band I have to measure any growth of the starter isn't showing any growth yet on day three. No big deal. I purchased a cast iron enamled dutch oven from Amazon that said it was rated up to 500 degrees. When I got it today and opened it up, it said it was actually only up to 400 degrees. :/ I'm returning that poo poo and ordering another one that actually is rated to 500.
|
|
#
¿
Jan 7, 2024 16:36
|
|
|
bengy81 posted:What kind of knob does it have? Most likely you can swap the knob for a metal one and it will be good to 500. I read up on it and saw that at higher temps some cheaper dutch ovens have the enameling scorch or even start to flake. I'm doing a bit more shopping around before I order again. Since my starter is going to take probably 2ish weeks to get going I have time and don't need to impulse buy.
|
|
#
¿
Jan 7, 2024 18:50
|
|
|
So the local Le Creuset outlet is having a 40% off sale, and I have a shitload of Visa gift cards. Went and got a 5 quart dutch oven for about 230. Not bad. Oh, pro tip. Gift cards have an expiration date. If you have a drawer full of forgotten gift cards check and see if they are still good.
|
|
#
¿
Jan 8, 2024 19:05
|
|
|
Checked on my starter this morning and..... Guess its time to start feeding it twice a day.
|
|
#
¿
Jan 9, 2024 14:36
|
|
|
Aramoro posted:I've never really done the twice a day thing, I feed -> use -> refrigerate -> feed etc maybe do 2 feeds in a row if its been in the fridge for over week or two and seems a bit sad. The twice a day thing is during the establishment of the starter, not on a constant basis. From what I've been reading, I do twice a day for a few more days until the volume can double in about 6 hours. Once it can do that its an established starter and you can move onto the use/refrigerate/feed once a week type of thing.
|
|
#
¿
Jan 9, 2024 17:38
|
|
|
So I made some sourdough bread yesterday using my starter (which took about a week or so to get going and double within 6 hours) and my new dutch oven pan. Came out...decent. Good crust, nice shape. Not as wet as I wanted and there wasn't a lot of tang taste. I figure tang will come with time/more feedings of the starter.
|
|
#
¿
Jan 15, 2024 21:10
|
|
|
So yesterday when I made my first sourdough, I had actually split the dough into two parts. One part I cooked, the other part I put back into the fridge and let rest overnight. I had formed it into kinda a ball yesterday but otherwise didn't gently caress with it. Nor did I kneed it. Took it out today, put it into the dutch oven that had pre-heated at 475 for half an hour. This is what I just took out.  I can hear it cracking when it cools.
|
|
#
¿
Jan 15, 2024 23:55
|
|
|
My MIL came down with cancer and jsut got out of the hospital. She's lost a bit of weight, but asked for some food to make her feel better. Bread to the rescue! I wanted to load the bread up with calories for her, so instead of using dehydrated milk I used a can of carnations evaporated sweetened milk instead. Hooooly poo poo, does that bread come out delicious using that. 1 can 5.5 oz carnations evaporated milk 2 cups hottish water Mix together in bowl. Hot water will make the evaporated milk dissolve faster. Two tablespoons yeast. Let sit for 10 minutes add flour one cup at a time and mix into liquid. Keep adding one cup until dough has completely pulled away from bowl. I used about 7 cups. Kneed, let rise for 1 hour. Punch down, shape into loaves, rise again for 45 minutes. prehead oven to 375, cook for 30 minutes.
|
|
#
¿
Feb 14, 2024 22:25
|
|
|
|
| # ¿ May 16, 2024 11:51 |
|
|
Nettle Soup posted:^ 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! Thanks! I made her some blueberry scones today, my wife is going to see her in a little bit for the 'big meeting' with the oncologist.
|
|
#
¿
Feb 15, 2024 18:09
|
|