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Beyond sane knolls posted:The last few times I've tried a no-knead, it developed a really tough crust on top after a ~12-hour rising period. A pretty tough, gross, bubbly crust. Would this be a result of too much saturation or too warm of an environment? Sounds like exposure to oxygen by the outmost layer of dough, to me. Dehydration maybe. Did you have it covered with plastic wrap?
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Feb 21, 2014 22:27
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Beyond sane knolls posted:The last few times I've tried a no-knead, it developed a really tough crust on top after a ~12-hour rising period. A pretty tough, gross, bubbly crust. Would this be a result of too much saturation or too warm of an environment? The dough? I cover mine with oiled plastic film to prevent this.
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Feb 21, 2014 22:46
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drat, that's gotta be it, since lately I've just been wrapping up the bowl with a big cloth. Thanks, y'all.
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Feb 21, 2014 23:06
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If you prefer, you can also lightly (LIGHTLY!) oil the top of the loaf. Or use a lidded Cambro. I like a 6qt.
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Feb 21, 2014 23:25
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Beyond sane knolls posted:drat, that's gotta be it, since lately I've just been wrapping up the bowl with a big cloth. Thanks, y'all. I use a piece of oiled parchment paper (in case the dough rises more than I can anticipate) and then a damp cloth / tea towel on top of that, to keep the humidity nice and high and keep the top from drying out. Works like a charm, particularly when I put it on top of my oven (when it's on) to rise.
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Feb 22, 2014 05:47
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Poolish ciabatta from The Bread Baker's Apprentice:  I swear that's not cat hair on the pillow, it's just fraying a bit   Crumb could've been better, I messed with the dough too much when I tried to get it onto the couche. PiratePing fucked around with this message at 15:24 on Feb 23, 2014 |
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Feb 23, 2014 15:20
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One thing you should know about the ciabatta recipe from BBA is that it is relatively low in hydration (roughly 65ish percent, if I recall). Peter Reinhart suggests that as you become more comfortable with wet doughs you increase the hydration level. I've found increasing the amount of water in the recipie to 8 ounces really helps the crumb open up more. Pic related. 
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Feb 23, 2014 23:02
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I'll try that next time, once I get a proper dough mat and bench scraper. Trying to scrape this stuff off my textured counter using a kitchen knife was not fun 
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Feb 24, 2014 00:26
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Tried the cinnamon roll recipe from BBA on Friday. I made the mistake of trying to cream the butter and sugar by hand  . Overall it turned out fine, though I had to let the dough rest a bit to roll it out enough. I'm not entirely sure about his thickness specification of 2/3 of an inch since that seemed a bit too thick after rising. Unfortunately I forgot to take pictures, but they were nice and fluffy.
kirtar fucked around with this message at 03:39 on Feb 24, 2014 |
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Feb 24, 2014 03:24
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It's a lot easier to cream butter and sugar by hand if you heat the butter slightly to soften it beforehand.
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Feb 24, 2014 04:12
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The Doctor posted:It's a lot easier to cream butter and sugar by hand if you heat the butter slightly to soften it beforehand. I think I didn't wait long enough for it to warm up sufficiently. Doing it in a metal bowl probably wasn't a good idea either since the butter just slid around.
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Feb 24, 2014 04:25
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What can I do to keep my challah from splitting apart on top? I feel like it ruins the presentation of the braids, but otherwise I am totally happy with it.
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Feb 24, 2014 04:55
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Speaking of the BBA, I got it last week and have been making all sorts of things - cinnamon rolls (two times!), lavash crackers (cumin seeds, smoked paprika, kosher salt on top), a batard from the french bred recipe, and from the white bread recipe, some hamburger-ish sized buns. For the cinnamon rolls, the first time I stretched the dough out way too thin (no rolling pin at the time) and the rolls were crunchy on the outside. The second time while I didn't go to his exact dimensions, but the same thickness as he suggested. They're just a little thick at that thickness, yeah.. Still delicious  I don't know if I made the fondant wrong or what the first time (tasted off in a bad powedered sugar way), but I just skipped making it the second time - they're plenty sweet as it is. I don't remember if he says anything about freezing them, but they seem to reheat pretty well (sans icing)I'm definitely getting a better feel for how long things take to properly rise in my kitchen, and the importance of letting the dough proof properly before baking. Next up is getting a sourdough starter going! Only pic I have is of the buns.. color balance not quite correct, they weren't that neon yellow around the edge as in the picture 
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Feb 24, 2014 14:04
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Grrl Anachronism posted:What can I do to keep my challah from splitting apart on top? I feel like it ruins the presentation of the braids, but otherwise I am totally happy with it. Maybe let it proof a bit longer? I think usually when bread explodes dramatically when you cook it, the problem is that it's underproofed. You could also be shaping it improperly, but since it's braided I doubt it's lacking tension. It just looks a li'l bit saggy, but it's probably the picture since the top appears to be trying to escape.
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Feb 25, 2014 05:25
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Devoyniche posted:Maybe let it proof a bit longer? I think usually when bread explodes dramatically when you cook it, the problem is that it's underproofed. You could also be shaping it improperly, but since it's braided I doubt it's lacking tension. It just looks a li'l bit saggy, but it's probably the picture since the top appears to be trying to escape. Is that the first rise or the second one after braiding but before it goes in the oven that I need to wait longer? I think it is just the picture, because they do get plenty tall in the oven- I'd just like them to keep going up instead of just bursting forth and out.
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Feb 25, 2014 08:32
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After the braid let it rise more. Described this earlier in the thread but you should be able to gently push in on the loaf and have it not spring back much at all when it's ready to go in the oven.
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Feb 25, 2014 09:02
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I lack a dutch oven at the moment, but I do have a nice cast iron skillet and some oven-safe glass bowls that fit well enough in the skillet when turned upside-down. I've taken to heating the skillet in the oven, throwing some parchment paper on it, then the dough, then covering the dough with the glass bowl to make a makeshift dutch oven. I keep it that way for ten minutes, then remove the bowl for the last 15-25 minutes. This is all done assuming the dutch oven is meant to help keep moisture in for steaming. Is the skillet+glass bowl a good replacement for this? Should I still try to get steam in the oven using water in a pan or something? I have an electric oven and rent my place so I'd prefer not to risk screwing up the coils by spritzing water into oven for steam, or something similar.
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Mar 1, 2014 02:22
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Baron Fuzzlewhack posted:I lack a dutch oven at the moment, but I do have a nice cast iron skillet and some oven-safe glass bowls that fit well enough in the skillet when turned upside-down. I've taken to heating the skillet in the oven, throwing some parchment paper on it, then the dough, then covering the dough with the glass bowl to make a makeshift dutch oven. I keep it that way for ten minutes, then remove the bowl for the last 15-25 minutes. I've done similar things with baking pans and steel bowls and they've worked very well to get a beautiful crusty bread.
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Mar 1, 2014 02:40
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Thumposaurus posted:After the braid let it rise more. Thanks for this, my attempt this time went much better I think. The only issue I'm having now is that my strands seem to stick together more and have less definition on the longer proof, though my dough isn't particularly slack. Maybe I could roll each finished rope in a little more flour before I get ready to braid.
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Mar 2, 2014 20:34
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Try decreasing the hydration a bit. A stiffer dough will give a bit more separation between strands.
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Mar 3, 2014 01:52
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I've been making the standard loaf described in the OP for a few time now and adding some of my own stuff to it. I tried to make the same thing but with 2/3 all purpose flour and 1/3 Buckwheat flour. The taste is really good but I noticed that the bread has a tendency of raising less. Is that expected? Should I just let it rise longer or add more water maybe? I'm also thinking about making my own sour-dough starter thing. Is this a simple thing to do? Can I then simply use sour-dough starter instead of dry yeast in recipe or should I look for specific recipes?
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Mar 4, 2014 09:02
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Le0 posted:I've been making the standard loaf described in the OP for a few time now and adding some of my own stuff to it. I tried to make the same thing but with 2/3 all purpose flour and 1/3 Buckwheat flour. The taste is really good but I noticed that the bread has a tendency of raising less. Is that expected? Buckwheat has no gluten and adding so much to your loaf will significantly diminish it's rise and crumb structure. If you want that flavor I'd suggest no more than 5% buckwheat flour but add toasted buckwheat groats to the loaf instead.
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Mar 4, 2014 20:13
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I might have cross contaminated my culture with raw chicken. Am I hosed? Throw out and restart?
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Mar 5, 2014 01:46
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Thumposaurus posted:Described this earlier in the thread but you should be able to gently push in on the loaf and have it not spring back much at all when it's ready to go in the oven. I thought maybe it needs a little bit of time to get going but nope, over the course of half an hour I keep poking it and it is always in the "ready to bake" or "overproofed" stage. If I put it in the oven not long after I have shaped it I get a decent oven-spring (not amazing though) and an ok crumb. If I leave it for 30mins - 1hour it not only loses some of its shape, it also doesn't get much oven-spring at all. What am I doing wrong?
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Mar 5, 2014 02:44
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Xarb posted:This is still baffling me. After my first rise (I usually do a 70% hydration all white-flour loaf) I knock it back, shape it and then immediately do the poke test. Even though it hasn't had a chance to do its second rise the dimple already doesn't spring back. It honestly sounds like you didn't knead it enough. Or if you're doing no knead, it hadn't sat for long enough. Rurutia fucked around with this message at 03:07 on Mar 5, 2014 |
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Mar 5, 2014 02:51
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NightConqueror posted:Buckwheat has no gluten and adding so much to your loaf will significantly diminish it's rise and crumb structure. If you want that flavor I'd suggest no more than 5% buckwheat flour but add toasted buckwheat groats to the loaf instead. Oh thank god for this... I'm a noob at this and was wondering what the gently caress was going on.
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Mar 5, 2014 08:54
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Can someone link the hydration app?
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Mar 5, 2014 09:01
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SlayVus posted:Can someone link the hydration app?
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Mar 5, 2014 09:16
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I'm trying to use this app, which is pretty good but I have a question. I like to make this recipe which was posted in this thread some times ago: code:Now how do I easily convert tsp yeast/salt and 1 tbsp veg oil and sugar to %? EDIT: Does 3g of yeast and 5.5g of salt for 500g of flour seems appropriate? I found some website that says that 1 tsp of yeast equals to 2.83g and 1 tsp of salt equals to 5.69g but I'm not sure this is correct. Le0 fucked around with this message at 10:02 on Mar 5, 2014 |
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Mar 5, 2014 09:57
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I use this as my converter, since it has lots of ingredients (everything I've thrown at it so far) and lots of measurement units: http://www.gourmetsleuth.com/cooking-conversions/calc.aspx That said, I don't know what their sources are, or how accurate it is. It hasn't seemed to mess up my cooking or baking at all. e: 0.6% yeast and 1.1% salt sound about right. The yeast may be a little low. If you use milk, I suggest one of the following: either reconstitute dried milk (or more likely, add milk powder in with flour and add the right amount of extra water) or use milk that has been scalded then cooled to room temperature. Otherwise, the structure of your bread will be compromised. SymmetryrtemmyS fucked around with this message at 11:26 on Mar 5, 2014 |
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Mar 5, 2014 11:23
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Thank you for that site, will be useful. Is there anyway to share recipes in Panadero? Would be awesome.
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Mar 5, 2014 14:03
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Xarb posted:This is still baffling me. After my first rise (I usually do a 70% hydration all white-flour loaf) I knock it back, shape it and then immediately do the poke test. Even though it hasn't had a chance to do its second rise the dimple already doesn't spring back. When you're shaping the final loaf, are you making sure to get adequate surface tension (it should seem taut). Also, when you say "knock it back", you're not completely de-gassing the dough, right?
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Mar 5, 2014 15:18
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dedian posted:When you're shaping the final loaf, are you making sure to get adequate surface tension (it should seem taut). Also, when you say "knock it back", you're not completely de-gassing the dough, right? How do you achieve surface tension? Also I never know how much is too much knock back. Do you like only fold it once or two times or more? Also a stupid question that is bothering me. How the hell does they make gluten free bread rise ??? Le0 fucked around with this message at 16:34 on Mar 5, 2014 |
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Mar 5, 2014 16:29
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Le0 posted:How do you achieve surface tension? Also I never know how much is too much knock back. Do you like only fold it once or two times or more? Pinch the bottom of the dough into a rough ball and cup your hands around the bottom of it against the counter. Roll it around in a circle you should feel the top of the dough ball tightening up as you do it. It's hard to explain in words. Once the ball is formed and tight then you can shape it into whatever shape you wish.
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Mar 5, 2014 18:47
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Le0 posted:How do you achieve surface tension? Also I never know how much is too much knock back. Do you like only fold it once or two times or more? King Arthur Flour has a series of videos on YouTube about making bread. This one demonstrates a good way to preshape your loaves to get the surface you want. https://www.youtube.com/watch?v=dt6pbWYbqPE Gluten free bread can be leavened with yeast. Though I've never seen a bulk fermentation on gluten fee bread, only a final proofing.
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Mar 5, 2014 23:59
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dedian posted:When you're shaping the final loaf, are you making sure to get adequate surface tension (it should seem taut). Also, when you say "knock it back", you're not completely de-gassing the dough, right? Rurutia posted:It honestly sounds like you didn't knead it enough. Or if you're doing no knead, it hadn't sat for long enough.
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Mar 6, 2014 00:27
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Boris Galerkin posted:I might have cross contaminated my culture with raw chicken. Am I hosed? Throw out and restart? Yes, Jesus. It's gonna cost you a couple cups of flour and a few days. Raw chicken is home to some nasty poo poo. This shouldn't even be a question. Why was there raw chicken near your culture anyway?
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Mar 6, 2014 03:45
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WhoIsYou posted:King Arthur Flour has a series of videos on YouTube about making bread. This one demonstrates a good way to preshape your loaves to get the surface you want. https://www.youtube.com/watch?v=dt6pbWYbqPE Thanks for the vid. Do you have any other interesting youtube channels? I could watch dough being worked all day, this poo poo is mesmerizing  And I'd like to learn stuff as well.
Le0 fucked around with this message at 13:50 on Mar 6, 2014 |
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Mar 6, 2014 13:48
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I have a hard time getting a crunchy crust on my breads. I have a smallish electric oven that loses heat really fast. I've tried pouring some water into a hot pan, spraying the walls of my oven and misting the bread itself in different combinations but it doesn't really help, especially not with all the opening and closing of the oven door. My friends across the hall have a big old 70s hellbeast of a gas oven that is permanently set to "fiery pits". It's perfect for puffing up pita bread (as long as I watch it like a hawk) but I'm not sure how it would handle a loaf. Should I maybe try starting the bread in the hellbeast to get a nice oven spring/crust and then finish in my own oven to avoid burning it? Am I totally thinking about this the wrong way? PiratePing fucked around with this message at 14:15 on Mar 6, 2014 |
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Mar 6, 2014 14:07
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| # ? Apr 26, 2024 22:13 |
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PiratePing posted:I have a hard time getting a crunchy crust on my breads. I have a smallish electric oven that loses heat really fast. I've tried pouring some water into a hot pan, spraying the walls of my oven and misting the bread itself in different combinations but it doesn't really help, especially not with all the opening and closing of the oven door. Have you tried baking your bread in a container inside of the oven? The no-kneads get their hard crust from that, right? I bake mine in a Lagostina cast iron and it comes out crunchy and perfect. If you do that then you shouldn't have to open and close your oven door for spraying and all that jazz.
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Mar 6, 2014 20:12
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