|
This may be an overly simple question, but how much yeast is normally used per loaf of bread? (I guess per gram of flour would be a better question) I think the yeast I have is probably past its prime, which has been making time to rise take longer and longer, but that got me thinking about what a normal amount to use is. I don't want to just keep adding yeast because I want to taste the wheat rather than the yeast. I understand hydration levels (I usually aim for 64-66% hydration for the regular sandwich bread I make, depending on how much wheat flour I add, 1.2-1.8% salt, and I try to let the tap water sit out for an hour to let some of the chlorine de-gas even though there's not much in the city water here) I make sure to use good quality bread flour (KA if I can find it, the High-Altitude Hungarian stuff seems to be okay, Gold Medal usually sucks) I've got a fairly healthy 50/50 (flour/water) starter. I've been adding ~1.5tsp per 400g of flour, which has usually been fine, but lately the loaves haven't been getting a good oven spring.
|
#
?
Dec 5, 2013 00:25
|
|
|
|
| # ? Apr 27, 2024 18:30 |
|
|
SopWATh posted:This may be an overly simple question, but how much yeast is normally used per loaf of bread? (I guess per gram of flour would be a better question) Depending on the rising method and preferments you may use, you want between 0.5-1% yeast...in most cases. Obviously, there are edge cases - some doughs use wild fermentation alone, not relying on any added yeast.
|
|
#
?
Dec 5, 2013 04:18
|
|
|
SopWATh posted:This may be an overly simple question, but how much yeast is normally used per loaf of bread? (I guess per gram of flour would be a better question) I find one tsp per 500g loaf more than enough. For no-knead 1/4 tsp is enough. This is Dove's Farm instant yeast.
|
|
#
?
Dec 5, 2013 11:50
|
|
|
Finally got the whole 'loaf shape' thing down on no-knead doughs. It involved flouring the surface and stretch-rolling into itself like pizza dough with the help of a lower hydration ratio (thanks therattle). Apologies for the poor photo quality. I only have a Nexus 7 to take pictures with. The loaves fresh out of the oven last night. You could still hear them crackling as I took the photo.  Crumb of a loaf this morning as I cut it open for breakfast. Definitely should have used the normal amount of salt instead of 1/2 tsp. The bread had tasted fine before, but for some reason I followed a suggestion by one of the replies on the recipe page. vv edit: unspoilered bacalou fucked around with this message at 16:33 on Dec 10, 2013 |
|
#
?
Dec 9, 2013 17:30
|
|
|
Yeah, un-/undersalted bread is just not that great. Also, your bread looks okay, but stop spoilering your images; it's annoying as gently caress.
|
|
#
?
Dec 10, 2013 16:21
|
|
|
I baked a bread for the first time this morning!  I must not have baked it long enough because it was pretty dense still at the bottom there, but I was being neurotic about burning it. Oh well, still tasted great.
|
|
#
?
Dec 11, 2013 20:33
|
|
|
Tannin posted:I baked a bread for the first time this morning! If I had to guess, that's overproofed and underbaked. I would also give it a longer initial knead, right after you combine the ingredients - that'll contribute to a more uniform crumb and a stronger structure. What recipe did you use?
|
|
#
?
Dec 11, 2013 20:40
|
|
|
SymmetryrtemmyS posted:If I had to guess, that's overproofed and underbaked. I would also give it a longer initial knead, right after you combine the ingredients - that'll contribute to a more uniform crumb and a stronger structure. What recipe did you use? I actually used the King Arthur no-knead white bread recipe from their site: http://www.kingarthurflour.com/recipes/no-knead-crusty-white-bread-recipe I combined everything last night but after leaving it out at room temperature for the 2 hours it suggested it was just barely fitting in my lidded 5qt mixing bowl, like sticking to the lid when I pulled it off so maybe that had something to do with it. Then I left it in the fridge for about 10 hours, let it rest for an hour on the baking pan and baked it for ~30 minutes. It might also just be that I didn't mix everything well enough since I was doing it by hand...
|
|
#
?
Dec 11, 2013 21:04
|
|
|
Tannin posted:I actually used the King Arthur no-knead white bread recipe from their site: http://www.kingarthurflour.com/recipes/no-knead-crusty-white-bread-recipe That initial proof was too long - either your yeast was more active than theirs, your room was warmer than theirs, or something else was going on, but you should generally stop each rising stage when the dough doubles in size. The baking time sounds fine, but you can achieve better results with an instant read or meat thermometer. Bread is done at 180-190 for soft breads and rolls, 200-210 for crusty bread. If you don't have one, try lightly tapping on the bottom of the loaf - it should sound hollow when it's done. Next time, I suggest two changes: mix very thoroughly, using tools if you want to (I like the handle of a wooden spoon, or the best whisk ever); and rise only until the dough is doubled. Keep in mind that all of these suggestions are to make a better loaf, but not necessary for a good loaf. Bread is incredibly forgiving in that it's tasty, even when it's far from perfect.
|
|
#
?
Dec 11, 2013 21:31
|
|
|
SymmetryrtemmyS posted:That initial proof was too long - either your yeast was more active than theirs, your room was warmer than theirs, or something else was going on, but you should generally stop each rising stage when the dough doubles in size. The baking time sounds fine, but you can achieve better results with an instant read or meat thermometer. Bread is done at 180-190 for soft breads and rolls, 200-210 for crusty bread. If you don't have one, try lightly tapping on the bottom of the loaf - it should sound hollow when it's done. All true. I'd also let it warm up from the fridge for longer.
|
|
#
?
Dec 11, 2013 23:23
|
|
|
I never thought that I'd watch videos of whisking on YouTube ever, but here I am... It just seems so effortless to use. Another kitchen tool on my wish list, perfect!
|
|
#
?
Dec 11, 2013 23:26
|
|
|
Dr. Klas posted:I never thought that I'd watch videos of whisking on YouTube ever, but here I am... It just seems so effortless to use. Another kitchen tool on my wish list, perfect! Ooh, I want one of those too.
|
|
#
?
Dec 11, 2013 23:33
|
|
|
therattle posted:All true. I'd also let it warm up from the fridge for longer. Agreed. I usually let my dough warm up for at least 2 hours, and I like to do so on my stainless pan, lightly oiled. It conducts heat better, resulting in a faster warmup.
|
|
#
?
Dec 12, 2013 00:48
|
|
|
Y'all think I could use a terrine mold as a bread pan?
|
|
#
?
Dec 12, 2013 04:54
|
|
|
Beyond sane knolls posted:Y'all think I could use a terrine mold as a bread pan? It would depend on materials used and the thickness of the walls. Thin aluminum might be feasible, but I think thick terra cotta or ceramic would be fairly bad for breads.
|
|
#
?
Dec 12, 2013 05:44
|
|
|
bacalou posted:It would depend on materials used and the thickness of the walls. Thin aluminum might be feasible, but I think thick terra cotta or ceramic would be fairly bad for breads. They would be just awesome for high hydration doughs that like steam, especially no-knead bread. Otherwise, I agree.
|
|
#
?
Dec 12, 2013 07:16
|
|
|
You can use just about any container to bake a bread in. It's just that if it's thick, you may wish to preheat it some.
|
|
#
?
Dec 12, 2013 15:58
|
|
|
Thanks for the replies. I'll try this out on a no-knead and post results.
|
|
#
?
Dec 12, 2013 16:55
|
|
|
Maybe in the hands of a non-imbecile this would've turned out great, but my bread was a mushy monstrosity and my terrine mold is ruined because I got water on it when it was still hot. I'm just gonna go crawl in a hole and die.
|
|
#
?
Dec 12, 2013 22:52
|
|
|
Beyond sane knolls posted:Maybe in the hands of a non-imbecile this would've turned out great, but my bread was a mushy monstrosity and my terrine mold is ruined because I got water on it when it was still hot. I'm just gonna go crawl in a hole and die. Ouch. Don't be discouraged by failure. I've made more than my fair share of mistakes in the kitchen and I'd like to meet a cook who hasn't. If you have a half-sheet pan and a roll of parchment paper, you can make bread. It's just waiting for you to find a method that works for you and your setup.
|
|
#
?
Dec 12, 2013 23:34
|
|
|
How is your terrine mold ruined? Did it crack and break? Also, how was your bread mushy? Did it not rise?
|
|
#
?
Dec 13, 2013 03:09
|
|
|
The terrine mold did indeed crack and break. I guess I could glue it but that just seems like an invitation for more misfortune. I mean it's whatever, it's something I had lying around, I won't be itching to make a terrine any time soon, and I could just go get a cheap bread pan anyway. The dough was very wet, like a .7 saturation level. I guess the mold didn't get hot enough to make it not be a gooey mess. It was pretty much raw dough near the bottom, where the glass was thickest. The crust looked pretty nice though.
|
|
#
?
Dec 13, 2013 03:28
|
|
|
Beyond sane knolls posted:The terrine mold did indeed crack and break. I guess I could glue it but that just seems like an invitation for more misfortune. I mean it's whatever, it's something I had lying around, I won't be itching to make a terrine any time soon, and I could just go get a cheap bread pan anyway. Do you have a convection oven? You usually have the temperature set to high if the outside is finished before the inside, aka partially gooey inside. I have a convection oven and tried doing a bread at 400 and the outside was near burning, but still nice. (400 is what I use in class when I make breads, the oven has a stone block on bottom that has to pre heat for like an hour.) However, the inside had a segment as round as a summer sausage still uncooked. The general consensus I have seen/get about convection ovens is to use 25-50°F less than you normally would use in a normal fan-less oven.
|
|
#
?
Dec 13, 2013 03:51
|
|
|
My roommate is brewing some kind of apple wine concoction. I've been wanting to branch out into sourdough for a while now so I'd like to turn some of his yeast babies into a starter. Is this a good idea? Do I need to do anything different?
|
|
#
?
Dec 16, 2013 14:00
|
|
|
Thanks to this thread, my bread has gone from bleh dense sad brick to AWESOME ROCKSTAR replacing our typical $5 a loaf BREAD-bread. (Getting a scale helped so much, as did using bread flour.) I've generally been baking high-hydration half white whole white flour no-knead dough in my dutch oven for an awesome crusty loaf, but my partner wants more of a sandwich loaf. I kind of freestyled a bit--10 grams of salt, 5 grams of yeast, 250 grams of King Aruthur white whole wheat, 250 grams of King Arthur bread flour. I kneaded it a bit by hand, let it rise for an hour and a half, punched it down, and chucked it in the fridge overnight to retard the rise. I had my partner pull it out and let it proof for about two hours--which would normally be too long, but our apartment is somewhat drafty and I think many other breads have been under-proofed, so over-proofing was worth a shot. I baked it at about 400-375 until it hit an interior temp of 205 with my probe thermometer, occasionally steaming the oven up with a spray bottle full of water. It came out pretty much exactly how I wanted:  This success is 100% attributable to the content of this thread. Thanks, dudes.
|
|
#
?
Dec 17, 2013 02:22
|
|
|
Nicol Bolas posted:...occasionally steaming the oven up with a spray bottle full of water. This is my favorite bread trick. I spray once before it goes in, then again at the five-ten-fifteen minute watermarks.  I always get a crunchy, well-defined texture and a nice brown color.Almost always. bacalou fucked around with this message at 05:13 on Dec 17, 2013 |
|
#
?
Dec 17, 2013 05:09
|
|
|
Okay I'm bored and have stumbled onto this thread, I haven't made bread for ages and even then it was just crappy pre mixed packaged stuff for a school project. So tomorrow I'm going to need to get yeast and bread flour since we only have plain flour in. Whats a nice simple recipe for a flavourful loaf.
|
|
#
?
Dec 17, 2013 17:34
|
|
|
You can make bread with normal flour.
|
|
#
?
Dec 17, 2013 17:47
|
|
|
TychoCelchuuu posted:You can make bread with normal flour. yeah but since I have to get yeast I may as well get decent flour as well.
|
|
#
?
Dec 17, 2013 17:58
|
|
|
Rumda posted:yeah but since I have to get yeast I may as well get decent flour as well. I'm guessing by plain you mean all-purpose? Because I use AP flour all the time and get good results.
|
|
#
?
Dec 17, 2013 18:00
|
|
|
I usually just get King Arthur all purpose flour, that way you can make stuff other than bread without screwing up the recipe.
|
|
#
?
Dec 17, 2013 18:03
|
|
|
Rumda posted:Okay I'm bored and have stumbled onto this thread, I haven't made bread for ages and even then it was just crappy pre mixed packaged stuff for a school project. So tomorrow I'm going to need to get yeast and bread flour since we only have plain flour in. Very basic: 500g flour 1tsp each yeast and salt 1Tbsp each veg oil and sugar/honey Approx 320ml water or water and milk Combine. Knead. Prove. Knock back/fold and shape. Prove again. Bake at 230c for 20 mins then 190C for 15-20. This would work well in a loaf tin. You can use that as a basic recipe. Add cheese, seeds, herbs, peel, raisins, whatever you like.
|
|
#
?
Dec 17, 2013 18:13
|
|
|
Is there any sort of generic name for bread with stuff inside, like baozi? I want to do some experimenting with buns stuffed with cheeses or meats, and it's surprisingly hard to google.
|
|
#
?
Dec 21, 2013 04:04
|
|
|
Tendales posted:Is there any sort of generic name for bread with stuff inside, like baozi? I want to do some experimenting with buns stuffed with cheeses or meats, and it's surprisingly hard to google. Filled buns.
|
|
#
?
Dec 21, 2013 04:52
|
|
|
Totally Reasonable posted:Filled buns. And thus the google floodgates are opened. Thanks!
|
|
#
?
Dec 21, 2013 04:55
|
|
|
Nevermind
Steve Yun fucked around with this message at 13:08 on Dec 25, 2013 |
|
#
?
Dec 25, 2013 11:20
|
|
|
Recently I've been trying out for a bakery and I saw people shaping and kneading their breads into loaves. Each one of them had their own technique to stretch out the dough and for molding; some folded them three times or tri-fold them; some rolled the dough as their way to knead; some used their thumbs to shape the loaves; etc. Which brings me to my question: what techniques do y'all have for kneading and shaping dough into cylindrical loaves?
|
|
#
?
Dec 28, 2013 06:21
|
|
|
I prefer to flatten the dough and roll it.
|
|
#
?
Dec 28, 2013 07:44
|
|
|
AnAnonymousIdiot posted:what techniques do y'all have for kneading and shaping dough into cylindrical loaves? I lightly flour the surface then form it back under itself, drawing the outer 'skin' tight. Gotta be careful not to tear it, or the loaf will lose shape on the proof. Using the bare-minimum of water to bring the dough together also contributes to positive malleability. I've heard good things about baker's couches, but they might be better suited to a more elongated loaf.
|
|
#
?
Dec 28, 2013 09:52
|
|
|
|
| # ? Apr 27, 2024 18:30 |
|
|
Hey goons, a little help for a newbie bread maker. I'm going to try this recipe that was posted earlier: 500g flour 1tsp each yeast and salt 1Tbsp each veg oil and sugar/honey Approx 320ml water or water and milk I have a question about yeast. I bought what I think is dry yeast and my GF told me there is also fresh yeast or something which does not last as long. What are the differences between these two types? Also I bought the dry sort and all purpose flour will that be okay for the bread making?
|
|
#
?
Dec 29, 2013 18:38
|
|
