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PatMarshall posted:Looks great! My latest effort was really weird looking, I'm having a lot of trouble with shaping high hydration dough, then keeping the shape together when loading my dutch oven and scoring. It just seems to spread out like a pancake when I remove it from the banneton. The big gaps are from letting the bread rise too much, and if it's spreading out on you, you might not be kneading it enough.
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Apr 6, 2014 20:27
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Thanks! I'm new to this, so I'm relying pretty heavily on books, whose times obviously won't correspond to my room temperature, starter, flour, etc. Hopefully the more baking I do, the better feel I'll get for the process. I should have trusted my instincts, it felt underworked and overproofed, but I wanted to follow the instructions in Tartine.
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Apr 6, 2014 20:50
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What was your mixing method?
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Apr 7, 2014 01:01
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Stretch and fold in the bowl every half hour for 3.5 hours. Sometimes it works beautifully, sometimes, not. I think next time I'll turn onto my board and work it properly rather than trying to work it in the bowl.
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Apr 7, 2014 04:56
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I read somewhere that after roughly combining your ingredients for your dough you should let it sit and hydrate before kneading. Is this accurate?
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Apr 7, 2014 17:00
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le capitan posted:I read somewhere that after roughly combining your ingredients for your dough you should let it sit and hydrate before kneading. It can help. It's usually before the addition of yeast and salt, I think, and is called autolyse.
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Apr 7, 2014 17:13
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I find autolysis particularly helpful when making a drier dough, or one with heartier flours (rye, buckwheat, etc). It never hurts, though.
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Apr 7, 2014 17:43
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 Made some white bread from Peter Reinhart's Artisan Breads Every Day. I think the milk was too hot for the yeast; the dough didn't rise overnight so I resuscitated it with a tbsp of instant yeast then put them back into loaf pan to rise for 2 hours. Look and smell okay, though a little bit dense. Think I'll re-attempt the tangzhong bread here http://en.christinesrecipes.com/2010/03/japanese-style-bacon-and-cheese-bread.html jomiel fucked around with this message at 18:21 on Apr 8, 2014 |
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Apr 8, 2014 18:15
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Like a ten-year-old excitedly showing his parents every single crayon-drawing they made, I'm just going to post my continued bread efforts here.  Seeds on the outside weren't burnt at all, so that was delicious. I was worried the water-soaked raisins in the bread would mess up hydration levels, but it totally didn't! Or well, it probably did, but I'm too much of a beginner to tell. I thought i got a crumb shot too, but turns out i didn't, and now i ate it all.  Question though. Right now i let the bread rise for about two hours, and then folded in the raisins. The original recipe doesn't ask for a second knead though, and i was worried i might mess things up by kneading the raisins in, so i just did a few quick & dirty raisin layers. Can i mess things up by really kneading it a second time to mix in extra yummy stuff? *edit* I also bought a bread knife.
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Apr 9, 2014 21:21
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You're more likely to screw up hydration in a bread by not soaking the raisins first. They tend to suck the moisture out of the dough if you don't soak them first. I always just add the raisins in with the rest of the ingredients at the beginning of mixing.
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Apr 9, 2014 22:24
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shelper posted:Like a ten-year-old excitedly showing his parents every single crayon-drawing they made, I'm just going to post my continued bread efforts here. 
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Apr 9, 2014 23:13
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My wife is tired of the mess I leave in the kitchen to make bread and wants a bread machine. Yes/no and if yes, what should I know about if ? My parents had one some time ago and the bread was a dense flavourless dense as gently caress lump of crap...
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Apr 9, 2014 23:58
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Spatule posted:My wife is tired of the mess I leave in the kitchen to make bread and wants a bread machine. Just, you know, clean up after yourself.
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Apr 10, 2014 00:13
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I want to make the same bread as the last one I made (coupla posts up) , only now I want to shape them into lots of little buns instead of one big bread. Do I need to alter the recipe in any way? I can't imagine the ingredients or kneading will change, but right now it does 45 minutes in a 205c oven. Logic dictates that since the heat doesn't need to penetrate as deep, it doesn't need to bake for quite as long? Or quite as warm? Is there a rule of thumb for something like this? shelper fucked around with this message at 07:04 on Apr 10, 2014 |
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Apr 10, 2014 07:01
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I received the Tartine Bread book for my bday! I'll have stuff to bake, wish I had more time.
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Apr 10, 2014 07:41
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Spatule posted:My wife is tired of the mess I leave in the kitchen to make bread and wants a bread machine. No. A bread machine got me into baking bread by hand because it didn't deliver the quality I wanted and expected from home-made bread. It made basically a slightly better fresh version of a supermarket bread; fast rise, little flavour.
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Apr 10, 2014 10:53
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This is my first time to this thread, but I've picked up a ton of recipes for different things from you guys that I can't wait to try out! I want to share my recipe now for a simple rear end bread that I make at least once a week. Damned if I know where it came from, but I've memorized how it by now. Ingredients: 5 cups whole wheat flour 2 cups white all purpose flour 4 tsp active dry yeast 2 tsp salt 3 cups warm water 2 tbsp butter Mix the flours, yeast, salt, and water together. Make sure the water is closer to hot rather than warm. Mix for about 8 minutes in a stand mixer on slightly below medium until it's kind of sticky. Coat in oil (maybe a tbsp), then let sit for an hour and a half till it rises in a warm place with a towel overtop the bowl. After that time, punch out all the air (like, hit the dough to smack out all the CO2 from the yeast causing the dough to rise), cut into two loaves, and put into your loaf pans. Melt the butter in the microwave (or use an egg or whatever), brush over both loaves, and bake for 30 minutes at 400 degrees F. The butter gives it a crunchy crust, but if you don't want that, skip that step! Vokbain fucked around with this message at 12:58 on Apr 12, 2014 |
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Apr 12, 2014 12:12
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And here's a picture of my (mostly eaten) bread! Sorry I forgot to attach it earlier!
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Apr 12, 2014 12:57
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I keep forgetting to take pictures of the bread I've been making. This was made with my sourdough starter - I meant to make more of loaf that would work for sandwiches, but ended up with a baguette-shaped one  
dedian fucked around with this message at 23:08 on Apr 12, 2014 |
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Apr 12, 2014 23:05
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 Pretty standard loaf. 3 cups of unbleached white bread flour, 1/4 cup of sugar, 2 tsp of instant yeast, 1 tbsp Himalayan pink salt, and a cup and a half of water. Single rise, 40 minutes at 350. I kinda sorted accidentally dropped it on the pizza stone so that's why it's flat on one side. Easy come easy go v v
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Apr 15, 2014 02:27
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Thanks to you guys I've gotten all excited about baking. My first attempt at a no-knead bread:  Some issues included that it wasn't cooked all the way through, I think my oven's a bit cool so I'll turn the heat up a bit more. It wasn't as fluffy as I'd like either, and I'm not sure if that's due to the undercooking or if I should let it sit on the counter a bit longer before shoving it in the oven. Also, cornflour =/= cornmeal, but it does work really well as a non-stick surface.
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Apr 17, 2014 15:47
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Made some Tangzhong milk bread with raisins and walnuts.
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Apr 18, 2014 07:57
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RECIPE! RECIPE! RECIPE!
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Apr 18, 2014 14:07
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Spatule posted:My wife is tired of the mess I leave in the kitchen to make bread and wants a bread machine. I had a bread machine. If your kitchen temperature is too cold or too hot, the bread will suck. The timer doesn't care how high the dough rises when it decides to bake. I only had a month window in the spring and fall that it would work right. Then again, I lived in a place without heating or air conditioning. After trying to use the bread machine for years, I read this thread. I no longer have a bread machine.
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Apr 18, 2014 15:41
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Rurutia posted:RECIPE! RECIPE! RECIPE! http://en.christinesrecipes.com/2010/03/japanese-style-bacon-and-cheese-bread.htmlThe dough was super interesting: it was sticky and underdeveloped before I kneaded in the butter. Kneading in the butter was a tad crazy, I used a scraper to kind of pull everything together. But after kneading in the butter the dough turned shinier and softer. After the first rise, though, was where the dough was super resilient, fluffy, and dreamy to work with. I put in my raisins and walnuts, then just divided up the dough and put them into pans for second rise before baking. We're eating it today so I'll post crumb shots later!
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Apr 18, 2014 19:34
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KA Crunchy seed braid. Flax, poppy, sesame, and sunflower. I pulverized pecans and mixed them in with seed in the dough as well. http://www.kingarthurflour.com/recipes/crunchy-seed-braid-recipe  
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Apr 18, 2014 20:07
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Made some pizza halving this recipe: http://www.kingarthurflour.com/recipes/the-easiest-pizza-youll-ever-make-recipe Happy with the results, need to adjust something to get just a touch more spring and slower browning of the cheese. Would also like to season the dough a bit more without a prefab product (which I omitted.) Suggestions?  
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Apr 18, 2014 20:17
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Might as well go for the posting trifecta block. My first sourdough:  
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Apr 18, 2014 20:35
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Wow these all look super good How is the sourdough process of feeding? I want to try it but with my laziness I will probably kill the starter 5 times before I make something that will work.
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Apr 18, 2014 20:55
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It's really easy with an all rye starter. I just add a few spoonfuls of rye and water to the starter after baking each weekend. If I don't bake, I throw away a couple spoonfuls before adding rye and water. I keep it in a mason jar in the fridge (unsealed!) until I want to bake, then take it out a few hours before use to wake it up. Basically, give it a smell every once and a while, if it smells like nail polish remover, time to feed.
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Apr 18, 2014 22:54
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Awesome looking sourdough basmati! My starter is developing pretty well, going to bake another couple loaves for family Easter this weekend. It's exciting to see that this thing is still alive (and is also probably why I have like a pound of starter in the fridge that's been unused). Starter can be stored for a long time in the fridge, and longer in the freezer - killing it is probably pretty hard unless something infects it. After 4-5 days you'd want to feed it if you needed to use it, but you can easily keep it weeks up to a month or so without feeding, and 6+ months in the freezer (convert to a firm starter for freezing - interesting thread here: http://www.thefreshloaf.com/node/20438/storing-sourdough-starter-short-amp-long-term). I haven't had need to revive old starter yet though, so who knows 
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Apr 18, 2014 23:26
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Thanks! It was super delicious. I was pretty taken aback at the first taste and was probably grinning like an idiot. Thedifference is absolutely amazing, and I even consider this a "starter starter." Simply equal whole wheat flour and water to start, and it lived on the counter for two weeks. Added 1/4 cup flour every 2-3 days, and didn't always have to add water. I want to make it bigger and dial up the tang just right, so I'm moving it into a larger ceramic crock when I feed it today.  I'm going to start another with some kind of fruit and compare/contrast to see what I really like.
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Apr 19, 2014 00:12
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I kicked off my sourdough starter with rye and buttermilk; it makes for some deliciously tangy bread. I've never heard of using fruit before; do you puree it, or just throw some in?
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Apr 19, 2014 16:30
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Some people feed their starter fruit juice like pineapple or orange I believe. Mine lives on a diet of water and flour and is tangy enough but I find the most robust, tangy flavour comes when I feed it less often. Feeding every 12 hours leads to a "fresher" taste whereas feeding every few days or once a week results in a much more sour loaf. The only thing is I think your starter needs to be strong to live a long time without being fed. When I first started I would forget my starter on the counter and it would basically die but now I have one that's almost a year old and I can leave it for over a week. Usually what happens is a layer of hooch forms on the top and any residue on the edges of the container turns black and smells disgusting (like B.O and feet and stale laundry) but the starter itself stays pure cream coloured and the flavour is much stronger. It's interesting because you can actually see a "line" around the edge of the container where the bad bacteria can't cross. I don't know if this is because of the hooch barrier or because the good bacteria are so strong now that they just kill everything else. What I do to get the starter out is I use a wet napkin to wipe away all the nasty gross stuff, then pour off the hooch being careful not to pour out the starter, put half the starter into a new container and throw away half (I put it in a new container so the old one can be washed), then feed it and leave it alone again. I have no idea how safe this is because the bad bacteria smell just...vile. Utterly vile. But it's also interesting because my attitude about bacteria has changed so much now, it freaks me out far less. When I first started feeding my sourdough I was totally grossed out by it, I hated the smell and frankly felt weird about making bread with it. Now I love the smell of a good stanky sourdough starter and like the bread to be super sour whereas before I really preferred just a subtle tang.
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Apr 19, 2014 19:07
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The Doctor posted:Some people feed their starter fruit juice like pineapple or orange I believe. Mine lives on a diet of water and flour and is tangy enough but I find the most robust, tangy flavour comes when I feed it less often. Feeding every 12 hours leads to a "fresher" taste whereas feeding every few days or once a week results in a much more sour loaf. I like a subtle tang which is why I can't be arsed with sourdough. I just got tired of feeding frequently, changing containers, etc, and tossing out so much when one feeds frequently felt inexcusably wasteful. Leaving it be resulted in a weaker starter with too much tang.
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Apr 19, 2014 22:20
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Easter sourdough - won't know how they taste until tomorrow I guess. Still need more work on how to slash loaves; at least I've learned to let them proof enough to not explode at the sides anymore.
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Apr 19, 2014 22:51
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When you make shapes like the one on the left do you use a mold and/or how do you do it?
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Apr 20, 2014 01:02
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Tried again:  Better results this time, thanks again for the advice! I think I'm getting a better feel for when the bread is properly proofed.
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Apr 20, 2014 01:19
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Boris Galerkin posted:When you make shapes like the one on the left do you use a mold and/or how do you do it? You certainly could, but these weren't. I meant for both loaves to look like the one on the right. I shaped the one on the right first and that came out OK, the one on the left just got a little long, and I slashed it to fit that shape. I split the primary ferment in two, patted/stretched each piece into about an 8" square or so (for reference this was for two 1.25lb loaves), and then folded the closest corners into the center, and gently rolled away from me. I pulled the loaf back towards me to increase the surface tension, and sealed the loaf on the far side with the edges of my hands down into the counter, while also pulling towards me, almost underneath (if that makes sense). The second loaf (the one on the left) just wasn't as taught as I wanted at first, so after shaping it got a little long. I'm definitely still learning the best way to shape loaves . These two loaves were just proved on a corn-meal covered baking sheet for about 2.5 hrs, and baked on the same pan. I don't have baskets or whatever, so the loaves do spread out a bit while proving, but oven spring helps there.When you're doing your initial kneading, practice your shaping - try out different shaping techniques as you knead, may as well use the time kneading to do so, before working with the risen dough. Definitely look up demo videos on loaf shaping on youtube and practice! Make a batch and split it up into 3-4oz pieces, and just shape them in all sorts of ways.
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Apr 20, 2014 02:07
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therattle posted:I like a subtle tang which is why I can't be arsed with sourdough. I just got tired of feeding frequently, changing containers, etc, and tossing out so much when one feeds frequently felt inexcusably wasteful. Leaving it be resulted in a weaker starter with too much tang. I would never be able to maintain it on the counter forever, I put it in the fridge most of the time where it can be left without any care for a long time, and only really take it out and wake it up when I want to make bread. I'll usually leave it out for a few weeks at a time just to develop the flavour. Also it definitely gets weaker the longer it's left without feeding but you could resolve that by a period of more frequent feeding before making the bread.
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Apr 20, 2014 02:36
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