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mediaphage posted:You could get one of those enameled roasters. They're quite large. Yeah, I get perfectly fine results out of a smallish oven, a thick pizza stone, and a little old cast-iron spoon rest I can toss some water in.
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Oct 16, 2012 05:38
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Iron Lung posted:Alright, this is week 3. I'm about halfway through the process, these stupid little boules are doing their final rise right now. Besides shaping them like absolute trash this week, I thought things were going better. For those who have followed the tartine recipe or similar, is this about the size your boules turn out when you split the dough, after the initial shape? They just seem so small. This is 1000g of flour. The bulk ferment went well, I thought the dough was rising really well but they just seem small. If history repeats itself, scoring them will also be a total bitch, they don't seem to cut well like I've seen online or on instagram (drat bread celebs) even with incredibly sharp razor blades. An hour into their rise and they seem to be doing better than the last batch. I tend to have better luck scoring with a bread knife rather than a razor, but YMMV.
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May 23, 2017 13:12
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PhazonLink posted:Hey I have a question about those "best used by dates " for active dry yeast. If it proofs, you're fine, but two years is a bit of a stretch.
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May 29, 2017 11:57
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May have to give that a try at some point, but I don't think anything can shake my love for challah french toast.
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Jun 25, 2017 03:48
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SymmetryrtemmyS posted:same Tomorrow you better be making french toast then. Stale challah is the bee's knees.
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Jul 30, 2017 23:58
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Team_q posted:Just found out about this thread, I've never made bread before, I've been watching a pile of 18th century cooking and decided to give a rustic bread a try! That's a really nice crumb for a first loaf!
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Aug 24, 2017 01:39
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We had a challenge a few years back to bake A Bread without a recipe, or measuring. Pretty much everyone managed to make A Bread. Mastering bread is a long and experimental process, but getting a good enough loaf is pretty easy. 
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Aug 24, 2017 04:42
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I find kneading to be zen-like, so I don't bother with the breadmaker. Nothing I've found in this world makes me more content than the smell of fresh bread, though. 
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Aug 24, 2017 09:11
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I adore how easy it is to make A Bread. 1T yeast, 1T kosher salt, 1lb warm water, 1lb flour. Hit it with the dough hook in the stand mixer until fully moist. Threw a flour sack over it and am letting it rise a couple hours while doing other things. I'll divide and shape it after that, ~20m to proof up, and an hour or so later I'll have bread for the work week.
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Aug 26, 2017 23:34
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10 Beers posted:Anyone got a good recipe for easy dinner rolls? I do challah for soft dinner rolls.
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Mar 16, 2019 13:11
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You can do all-rye sourdough too, but you need a ~12 hour ferment after the dough is shaped and it still doesn't rise much.
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Mar 29, 2019 17:02
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Decided that today is a rye day, but was out of malt syrup. Found some powder, though. Hence, light rye with caraway, onion, and garlic is rising. Edit:  Probably could have let it rise longer, but I like dense crumb in my rye. Liquid Communism fucked around with this message at 22:23 on May 13, 2019 |
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May 13, 2019 16:45
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He also did a 15th Anniversary update of TBBA a couple years back with some updates and a couple new recipes.
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Jun 5, 2019 06:53
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Speaking of scales, mine is on its last legs. Anyone have a recommendation?
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Jun 5, 2019 06:58
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Noslo posted:well I've been trying to go easy on the carbs lately but after browsing this thread I dont see that happening. Gonna grab some high protein flour after work and get bakin' Bread is 75% of why I never had any success on low carb diets. The other 25% is pie. That said, bread's pretty easy to fit into a healthy diet. The high hydration artisan bread recipe I use works out to about 880 calories, 176g carbs, and 32g protein for an entire 1.5lb loaf. If you're trying to cut carbs, just make rolls instead, so you get all the crusty bits without eating a whole pound of bread in the process. 
Liquid Communism fucked around with this message at 06:19 on Jun 29, 2019 |
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Jun 29, 2019 06:16
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effika posted:Yeah I really thought I wanted a stand mixer until I read about no-knead bread. Yeah, I rarely use mine for bread, it's mostly for batters and frostings.
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Jul 23, 2019 10:51
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Siselmo posted:Hey there! I've made bread every now and then. I'm still a beginner, but I've managed brioche buns, simple flour/water/yeast/salt loaves, and other simple stuff, and most of the time they taste great and aren't very dense, I've always struggled with browning/overbaking. Are you using a stone?
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Jul 25, 2019 07:09
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Pham Nuwen posted:I have a tilt-head mixer. We got my sister the Professional 5 qt model with the lifting bowl for Christmas. I like mine fine, but I have to pull it forward on the counter to make sure I can tilt the head without hitting the underside of the cabinets. I also think my sister's has a better bread-hook. We got her mixer at Best Buy on Black Friday for $220 because there's no way we'd have paid the full price; I don't know what poo poo's gonna cost you over there, though. I highly prefer the lift-bowl style because it lets you get under it with a torch when you're doing fondant or frostings.
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Aug 9, 2019 07:18
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I'm in progress on a new starter here. Started it on whole rye flour, feeding on unbleached now. This is day three, going to feeding on 12's now and we'll see how it's feeling about being bread in a week.
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Apr 11, 2020 14:43
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cheese eats mouse posted:Throw me your bread knife recs. Suffering over here with something I inherited, but is way too small and fidly for the job of cutting sourdough boules. I stand by the 10" Wusthoff super slicer as the one true bread knife.
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Apr 11, 2020 23:55
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I start mine on rye and feed it a little more every few feedings because I like the little bit of flavor it gives, but that's just me.
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Apr 14, 2020 09:08
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Yep, it's what I do when I don't want to bother with a starter, too.
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Apr 17, 2020 09:26
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I wanted to use up my starter discard. Sugared sourdough yeast doughnuts with fresh lemon curd.
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Apr 18, 2020 19:07
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nwin posted:Recipe. Please. https://www.kingarthurflour.com/recipes/yeast-raised-doughnuts-recipe Remove 75g each milk and AP flour and yeast, replace with 150g sourdough starter (or discard). Could use more, but that was how much discard I had. Lemon curd is lemon curd, eggs/lemon juice/zest/butter. Use jam if you prefer.
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Apr 19, 2020 00:11
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Arsenic Lupin posted:King Arthur Flour has what looks like a sensible one. Protip: Use their shaping technique, but make challah instead. Challah is the superior sandwich structural component every time. Liquid Communism fucked around with this message at 01:13 on Apr 25, 2020 |
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Apr 25, 2020 01:11
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Arsenic Lupin posted:Braided hot dog buns? Interesting. I mean you -could- braid 'em, but you don't have to.
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Apr 25, 2020 03:18
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Democratic Pirate posted:The King Arthur sourdough discard pancakes are incredibly good. I’m getting to the point where I’m feeding my starter just to build a batch of discard for crackers/pancakes/etc. Their sourdough crackers are great for using up discard too. https://www.kingarthurbaking.com/recipes/sourdough-crackers-recipe I make 'em with everything bagel seasoning on top.
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Sep 4, 2020 16:31
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