|
Flash Gordon Ramsay posted:My DIY lame is a chopstick with a double edge razor blade on it. The blade with curve when you put it on that way. and in my experience that curve is the key to cutting without snagging. That sounds right. I tried to just run one across some bread using needle-nose pliers and it didn't do a drat thing.
|
#
¿
May 11, 2020 18:44
|
|
|
|
| # ¿ May 16, 2024 23:39 |
|
|
Baguette dough sticks to my couches and literally put me in a bind while trying to separate them. There's a few stripes of dried on dough from where I had to pry them apart. I had floured the couches by putting them in a giant bin with some flour, shaking the poo poo out of it, pulling them out, and giving them two quick shakes to dust off any particular loose flour (I did this outside). That didn't seem to be enough. First, now I got this dried on dough. Should I just leave it be or should I try to beat the piss out of these couches to get that stuff off? Next, so what do I really do to make these things work. Still on the topics of baguettes: they come out a lot more flat than I want. Should I be thinking about baguette pans? I'm thinking that'll help get me that rounder, higher shape beyond just some oven spring. However, I think I ultimately might not want to make baguettes but instead something like hoagies.
|
|
#
¿
May 17, 2020 21:13
|
|
|
learnincurve posted:They have to be 100% linen and be left pure as it were, if it’s sticking then it’s most likely that rather than the dough. According to their description: quote:Our couche fabric is made of classic, 100% natural flax linen, untreated, unbleached, made in France by Tissage Deren, one of the oldest and most respected specialty manufacturer in France, with its signature red stripe. Often imitated, never duplicated. I think I previously was muttering about trying to use other clothes and stuff and somebody in the thread laid it out for me, so I got these couches.
|
|
#
¿
May 18, 2020 02:53
|
|
|
The first bread I could do consistently and with anybody being impressed was ciabatta. It's a basic lean dough that's only real probably is handling how wet it is. I think I've even had more luck with it than doing artisinal loaves. Nonetheless, I'm trying to move on to other styles. I don't really like the sandwiches it makes and am wanting something more like the sub rolls I'd use to have in upstate New York. It's hard to gauge what exactly I want because I think it's like a regional variation. I'm looking up hoagies, french bread, and italian bread; none of them are particularly any one "thing" on their own. I'm currently settling on a fairly wet (+60% baker's hydration) dough that has a little bit of fat in it. I keep seeing a trend with that and kaiser rolls. Is there a general category for that kind of dough? I don't think I would necessarily call it an enriched dough, but it isn't lean either. A lot of recipes for these breads call for all-purpose flour, not bread flour; even King Arthur's site has stuff us AP flour, so it's clear the recipes aren't naive. However, I will probably use bread flour to get some of the toughness I've come to expect, and use a milk/egg white wash to develop the crust.
|
|
#
¿
May 18, 2020 19:29
|
|
|
Separate post for a separate topic: I previously was muttering about putting a steam sprayer inside of a plug door for my pizza oven. I decided to wait first to see the effect of just spraying a little and having a dutch oven full of water boiling inside. In my opinion, I don't think it's doing enough. I think it's making the oven more humid, but I wouldn't call it "steamy." I believe the issue is that the oven floor effectively has its own microclimate. I had problems with this when I tried to smoke meat in the oven. If I put stuff on the oven floor, I had to struggle to get any kind of smoke flavor into the meat. I was starting to use mesquite wood--not even charcoal. In any other situation, that would be like painting the meat in creosote, but it came out almost like a slow cooker without any smoke flavor. When I instead put the meat on rack, it left the floor's microclimate and suddenly found a smoky convection current.
|
|
#
¿
May 18, 2020 19:36
|
|
|
Thumposaurus posted:Still didn't get ears to form Today I learned a new term!
|
|
#
¿
May 19, 2020 05:32
|
|
|
mediaphage posted:What a bizarre statement. It's within 2% (of the total content, obviously the relative variance is higher), and varies so much that AP flour in some countries has the equivalent protein content of bread flours in other countries. It's not "really low gluten" at all. Yeah I've noticed good Internet recipes call out the actual gluten requirements and I'm guessing it's because of that variance. You'll get pretty big swings on gluten content per flour category even in the same country. I actually just went on a Google binge to see if there's even a US FDA statement on gluten percentages for different labels of flour and could only find a requirement for declaring "gluten-free" (20 ppm). King Arthur AP flour is 11.7% gluten which would be a bread flour from other places. Their bread flour is 12.7% gluten, which is just 1% more. For additional brain breakage, try to contrast gluten content and protein content.
|
|
#
¿
May 20, 2020 19:29
|
|
|
Scrub-Niggurath posted:Did you have any success with the hoagie rolls? I’m looking to try and make proper cheesesteak bread, so sub and hoagie rolls are ideal. I haven't done them yet. I planned to do a bunch of baking this weekend, but the weather forecast is all over the place. The one problem with relying on an outdoor, wood-fired oven is the drat weather.
|
|
#
¿
May 21, 2020 00:16
|
|
|
Coming back to this finally:Scrub-Niggurath posted:Did you have any success with the hoagie rolls? I’m looking to try and make proper cheesesteak bread, so sub and hoagie rolls are ideal. Weather permitting, I'm thinking of doing kaiser rolls tomorrow, but I'm gunning for a general-purpose sandwich recipe here. I don't know how practical that is because I think the hydration on the long rolls tends to be higher. I don't have any particular notes on technique here. A mish-mash between: * John Kirkwood's rolls * King Arthur Flour Kaiser Rolls No egg in dough. Enrichment is only from some using more butter... and bonus soy lecithin. Everything I've seen from a crumb created with the egg doesn't seem to be what I want. Crumb is too small and loose. I want some teeth battle with this. * 560g bread flour * 320g water * 30g sugar * 50g melted butter * 6g salt * 6g soy lecithin Brushing with milk/egg white mix. Cutting with an X shape. Topping with sesame seeds. Rolls will not be touching each other. Rolls will go directly on bricks. Will spray steam when added to oven. Baking at 400F for total of 15 minutes, but turning partways.
|
|
#
¿
May 22, 2020 07:16
|
|
|
Trip report:Rocko Bonaparte posted:Coming back to this finally: These were successful. They have a little more fight in them than a regular hamburger bun, which is how I wanted it. I'd like to experiment with getting more fight, but one thing at a time. They didn't rise enough before I baked them so I have to adjust my timing when I prep them. These were the first buns I could properly score. Wetting them with the milk/whites made them wet enough. Whoever has said that wetting the dough before scoring was correct. The problem for me is it's the last thing I do before sending them into the wood-fired oven, so they're on the peel. They like to get sticky if I wet them extra. Also regarding baking couches: I think I had much better results from them when I rubbed the flour in with my fingertips versus my hands. They seemed to need that extra pressure. Progress on baguettes: I found out the John Kirkwood recipe makes four baguettes, not two. That would explain how I kept getting giant Minecraft loaves instead of baguettes. I decided to make five loaves instead of the usual two for the recipe that I had been doing. The notion was to make "baguette" sticks with bacon and black pepper. Instead I got what would be called "normal" baguettes. I just need to get the scoring part down. My kolaches weren't too good. Tough and overcooked. The recipe is sound but I haven't figured out a consistent technique for it. I'm using specific flour that I previously beat to death to kill all the gluten. I don't think I did that this time because it was still springy when I was rolling it out. Speaking of rolling it out, I don't think I'll be doing that with kolaches anymore and instead treat them more like little squarish pizzas.
|
|
#
¿
May 25, 2020 02:05
|
|
|
No problems with not food grade? Pooping blood?
|
|
#
¿
May 31, 2020 03:57
|
|
|
large hands posted:maybe if i was brewing beer in it or something, i dunno man we're surrounded by plastic. i dont worry too much about dry flour touching it. I might have literally the same bin and I was trying to figure out what to say to my wife for using it. Happiness Commando posted:Two 5 gallon buckets. That way one can stay in the kitchen and the other can stay in the basement. ...this might actually work better for me. Now to locally source 50 pounds of King Arthur Bread Flour. We recently reached a benchmark here where my wife tells me that I need to make bread.
|
|
#
¿
May 31, 2020 06:57
|
|
|
Chad Sexington posted:But for the most part, when I try to cut it with a very sharp knife, the dough drags on the blade, even when lubed with oil or water. One time I think I overproofed and my scoring attempt just deflated half of it. Should I be refrigerating? I am fighting this good fight too and have recently started having success wetting the dough, not the blade. I am also using a razor blade slide onto a chopstick to induce a bend in it. I am not yet convinced the bend matters, but you see a lot of the tools do that.
|
|
#
¿
Jun 1, 2020 01:25
|
|
|
mediaphage posted:Great. I used the same recipe (Alex and Aki from Ideas in Food have a small doughnut chain now, and this is from their 'Maximum Flavour' cookbook) as last time I posted, and gave them all away (ate 5 plain, one cinnamon sugar, one powdered, I consider this to be an extreme victory of willpower). Pillowy, with a sufficiently-rich dough that even frying them 'til their exterior was crispy left a super moist interior. The recipe calls for 2 pounds of butter and 8 eggs for an approximate kilo of flour. I added 100g of starter, with a pinch of commercial yeast just for insurance. The neighbours / neighbourhood all enjoyed them. I was thinking that sounded something like a brioche dough, but my extrapolations from a typical recipe suggest that's something like twice the amount of butter. That's an impressive amount of butter. I guess put another way, that's almost 100% baker's weight given a kilo of flour is 2.2 pounds.
|
|
#
¿
Jun 1, 2020 16:46
|
|
|
A pastry dough at two-thirds baker's weight with fat doesn't leak everywhere so maybe it won't? Having a hard time convincing my wife lol.
|
|
#
¿
Jun 2, 2020 08:54
|
|
|
Are there some particular bread styles that contain eggs but not fat? I have a bunch of stuff that might have fat without eggs, but not vice versa.
|
|
#
¿
Jun 4, 2020 02:38
|
|
|
Post an animated gif of you pushing down on the top of a section and it just inflating right back into place like nothing happened. (My mom particularly has been playing with that Hokkaido milk bread and it was a real nail biter the first time we tried that, but it totally bounced back.)
|
|
#
¿
Jun 5, 2020 06:59
|
|
|
RoastBeef posted:https://i.imgur.com/3jLRNzm.gifv Can we use images in thread titles yet?
|
|
#
¿
Jun 5, 2020 17:36
|
|
|
I had a bizarre experience with a new baguette recipe last night. I was starting with this: http://www.chewswise.com/chews/baguette-traditional-fromartz-recipe I didn't have whole-wheat flour, and others commented about upping that to 5% anyways. I do have teff flour though, so I used that. Final flour mix: 590g King Arthur bread flour and 30g teff. Does teff have the dough equivalent of an anti-coagulant? My dough was a batter. Yes, it's a 70% hydration recipe, but I've gone up to 65% before without as much of a problem as I had here. I scraped blobs of it with a dough scraper onto the couch to form the loaves. It refused to accept any management. It tried to stick to my couche but I had rubbed in plenty of flour. Instead, it just sucked all that up and slowly peeled off, leaving a damp baguette Shroud of Torin behind. It then stuck to my peel until I uber-floured that too. It also stuck to my wooden baguette paddle. It stuck to everything. It even tried to stick to the bricks in the oven. The batter wouldn't rise; it would just bubble. It started out with an overnight rest looking like a pretty decent thing when I hand mixed it, but when I put the reins to it in my stand mixer, that's when it completely fell apart. I saw a video of a 105% hydration "cristal bread" online that wasn't as wet as this. I'm pretty sure I didn't invert the water and flour weights, because that's all I can otherwise think. I also had other problems with other breads with my yeast. I had some kaiser rolls that had zero rise to them at all, so I have to make sure all my stuff is proofed and raging before I add it in.
|
|
#
¿
Jun 7, 2020 19:08
|
|
|
Rocko Bonaparte posted:Does teff have the dough equivalent of an anti-coagulant? My dough was a batter. Responding to myself! Yes! Apparently teff flour will gently caress with your dough! http://www.farine-mc.com/2012/07/teff-mash-bread.html https://cooking.stackexchange.com/questions/91706/does-teff-flour-destroy-gluten-and-what-do-do-about-it
|
|
#
¿
Jun 7, 2020 22:02
|
|
|
Today I learned that the grown-ups make kaiser rolls by roll out the dough into ropes, making a granny knot out of it, tucking one end underneath, and the other over the top. Scoring is apparently for chumps. Who knew!
|
|
#
¿
Jun 9, 2020 07:10
|
|
|
Raikiri posted:Made burger buns, lessons learned - buy a mixer. I haven't pursued it too much since I have some industrial mixer but I see a lot of manual technique that involves short periods of kneading followed by rests that wouldn't be hard to do at all. A typical baguette method is to fold the dough on itself up to ten times every 45 minutes over 4 cycles. Letting the dough hydrate for awhile before kneading will also reduce the fuss.
|
|
#
¿
Jun 9, 2020 19:09
|
|
|
Bread's real easy! Here's how to make bread! You just get some dough and poo poo... https://www.youtube.com/watch?v=NGyxQcDm1R4 Edit: This is the video I had threatened to post awhile ago but couldn't find. Unfortunately, they deleted all the best comments that used to be on there. Rocko Bonaparte fucked around with this message at 22:14 on Jun 9, 2020 |
|
#
¿
Jun 9, 2020 22:05
|
|
|
Lester Shy posted:Working with dough directly on the countertop looks so nice and simple, but it just feels wrong to me, I don't know why. I use a big flexible plastic cutting mat and just throw it in the dishwasher when I'm done. A couple of wet paper towels underneath keep it from slipping, mostly. I can empathize if you're stuck with some old formica that conveyed with your house from the 70s or earlier. I've not had issues with stuff grabbing my granite. On the other hand, I absolutely wouldn't work directly on my concrete countertops outside. For one, they have some divots from my screwing up my screeding...
|
|
#
¿
Jun 11, 2020 17:45
|
|
|
LifeSunDeath posted:also I've read that concrete is chemically food safe. I'm guessing you mean not food safe? I mean, at least not by default. I had used a food-safe sealant on mine, but another reason I still won't work directly on it is that, well, the sealant is flaking off. I'm not going to do anything about it and until the weather is back in the 60-80F range again in 4+ months.
|
|
#
¿
Jun 12, 2020 18:02
|
|
|
LifeSunDeath posted:That said I love the look of concrete countertops. I love the exposed aggregate appearance--or even an exposed aggregate using decorative materials. I had originally gotten a variety of light/clear refined glass specially ordered for my countertop mix that I was going to grind down and expose. My wife, however, wanted pretty much just light-gray countertops with nothing added, so now I guess that's soil filler. It also sabotaged my plan to smooth out irregularities in my screeding. So as it stands, I have to use boards and mats when working with my stuff outside. On the other hand, a messy day in the outdoor kitchen means I just blast everything with a garden hose.
|
|
#
¿
Jun 12, 2020 18:18
|
|
|
MadFriarAvelyn posted:* The bagels are still really fluffy, closer to a loaf of bread vs. the chewiness of a bagel. I'm afraid of bagel recipes because bagels in Yankeeland are a completely different beast than elsewhere. So it's possible you did everything correctly . . . according to the recipe you used. Edit: Can you share a picture of the cross section of one? My bread porn folder is not getting enough new material. Rocko Bonaparte fucked around with this message at 09:11 on Jun 14, 2020 |
|
#
¿
Jun 14, 2020 08:06
|
|
|
Scholtz posted:Anyways, what I wanted to ask is: does anyone have a preferred loaf pan that they like using? I'm having fun making boules but as I lock those down, I figure most of my breadmaking will be for making sandwich lunches when school starts back up (if school starts back up...) My wife prefers these Kaiser rolls I've been working on, which just go on the bricks naked without a pan in sight. I think it is a vehicle for eating toasted sesame seeds or something. If school is for like, kids and not for you, then you are probably looking at a boring loaf pan to make some unassuming bread.
|
|
#
¿
Jun 15, 2020 08:58
|
|
|
Chad Sexington posted:I'm getting some rice flour, but are there any addition measures I can take to prevent half a day's work being ruined by a poo poo piece of linen? I've been covering the banneton with a tea towel and wrapping in a plastic bag when I retard in the fridge, but I feel like there winds up being counterproductive amount of moisture in there when I pull it out. The image poverty goat posted looks right for how to flour it. If it's a new one then you probably have to shove the flour into the cracks. Well, more like spin your fingertip around the courses in the banneton. I've discovered through sweat and tears that it's a similar thing with couches.
|
|
#
¿
Jun 15, 2020 16:55
|
|
|
BBQ Dave posted:Like riding a bike or algebra, baking is one of those things I should know how to do by now but never really learned. Anyways my wife is getting into baking bread and shes been disappointed by the size/quality of bubbles in her ciabatta. According to her the dough rises just fine but collapses as soon as she turns it out of the bowl. I think it's fine but she asked me to ask ya'll any help would be appreciated. It would be normal for the dough to collapse when you handle it. You want to split up and shape the loaves for some time before baking to get some rise again. Even 30 minutes should be enough. You then want to reduce the handling they get when transferring to the oven. The method I (try to) use is what I saw in John Kirkwood's video where he gets under them with a pair of dough scrapers. If you're going to bake on a pan then you just put the shaped loaves on the pan to begin with, but I think you'll get a more desirable shape if you have something to keep them upright while they rise. I know ciabatta kind of just goes splat but everybody likes it more when it has some height and doesn't look like Jabba the Hutt.
|
|
#
¿
Jun 18, 2020 22:30
|
|
|
Wow that's the closest thing I've seen to a literal ear on bread.
|
|
#
¿
Jun 19, 2020 14:30
|
|
|
Does anybody here use sprouted whole wheat flour? It's one of those things I only discovered recently, but now I see it everywhere. I'm just curious what people like to do with it in general.
|
|
#
¿
Jun 21, 2020 03:21
|
|
|
If you're trying to do some braiding with your dough, do you need to flour the poo poo out of it or something? I managed to get some "fair" braiding for my kaiser rolls, but I wound up with almost-normal-looking hamburger buns without the definition of the knot in it.
|
|
#
¿
Jun 21, 2020 18:05
|
|
|
Are people doing the dutch oven bake tending to use ~5 qt dutch ovens? I see that a lot and I figured it was just kind of small for that kind of thing. Most formal dutch ovens don't really get as tall as I would expect people would want for an artisan loaf.
|
|
#
¿
Jun 23, 2020 08:22
|
|
|
Cyrano4747 posted:This is the one I’m using. Can’t read the volume on the bottom and can’t remember what it was. Coffee for scale It looks about like my ~5qt Le Creuset. Volume can be deceiving. Either way, it's not particularly taller, which is what I have been fretting over. So, side note here, have you ever considered hitting the inside of that dutch oven with a bleach water solution?
|
|
#
¿
Jun 23, 2020 21:44
|
|
|
blixa posted:Pretty drat pleased with these loaves. 10% rye, 20% whole wheat, 70% KA bread flour. About 77% hydration. How strong does the rye come out? Or perhaps more relevant to what I'm asking: how bitter is it? We pretty much concluded we're not Northern European black bread people so now I'm trying to figure out how to manage the rye and pumpernickel I have.
|
|
#
¿
Jul 17, 2020 07:34
|
|
|
blixa posted:With only 10%, it gave a slight hint but not more than that. I think I'm going to try 20% rye, 30% whole wheat, 50% bread flour next time to see if I can get some even more robust rye flavors. But it's nowhere near the type of bread you're referring to, at least not to my taste buds. I'd like to follow that since I don't think I'll be doing much with bread in the next two weeks or so. I was pretty much going all-in on rye and that was too bitter for our palate here. I have some whole-wheat flour too but I haven't settled on any kind of whole-wheat recipe yet.
|
|
#
¿
Jul 17, 2020 23:26
|
|
|
Fritz the Horse posted:Whole wheat, spelt, barley, and teff (Ethiopian grain used for injera) at 25% all added distinctly different flavors and colors. I'll grant this was a one-off experience and baguette dough is normally pretty wet anyways, but this one little change turned the dough into a batter. I couldn't account for any other factors. It was 30g teff to 590 bread flour. That's just 5%.
|
|
#
¿
Jul 20, 2020 06:51
|
|
|
Fritz the Horse posted:125g teff flour (25%) I was doing 70% hydration with 5% teff, but I was also trying to do baguettes. So I had them out on the cloths and was trying to bake them in the pizza oven directly on the bricks. I had done baguettes at a similar hydration before, but this batch was eating up all the flour I had worked into the cloth to keep it from sticking. I'm guessing you dodged a bullet by using the tin.
|
|
#
¿
Jul 21, 2020 07:24
|
|
|
|
| # ¿ May 16, 2024 23:39 |
|
|
I got a half batch of that more-butter-than-flour doughnut dough sitting in the fridge. If I stop posting after today, then assume I suffered a heart attack in my home and call an ambulance. They'll be able to triangulate me if you tell them I'm a goon because they keep a database of all the fatties they have to haul in the flatbed ambulance. Edit - Trip Report: These things are like doughnut-shaped funnel cakes. Very greasy. Was it expected I use a poo poo ton more flour in general when handling them? They were really hard to work with. It's novel but absolutely overwhelming from the fat and grease. It wouldn't be something I'd normally call a doughnut and they're really different from any other kinds I've ever made before. Rocko Bonaparte fucked around with this message at 07:45 on Jul 30, 2020 |
|
#
¿
Jul 29, 2020 18:18
|
|