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guppy posted:You would give it 1.5-2 hours for the second rise? I would have topped out at an hour max, especially at 75F but really ever. My second rise is pretty much always much shorter than my first. Maybe. I don't do rolls. Do they need less? With loaves I find I under rather than over proof.
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Jul 22, 2015 08:16
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therattle posted:See the OP. 500g flour, 1/4 tsp yeast, 1tsp salt, approximately 325ml water. Mix, cover with oiled film. Wait 12+ hours. Knock back and shape. Proof. Bake. You mentioned that you add a little bit of sourdough to this. How much exactly do you add?
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Jul 23, 2015 17:18
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therattle posted:Maybe. I don't do rolls. Do they need less? With loaves I find I under rather than over proof. No, that's what I do with loaves too.
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Jul 23, 2015 18:43
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Le0 posted:You mentioned that you add a little bit of sourdough to this. Only if I am making a sourdough loaf in which case it's about 100g of starter instead of the yeast.
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Jul 23, 2015 22:08
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I just picked up Advanced Bread and Pastry by Michel Suas and I'm really enjoying reading it. It's a theory and science book first and a recipe book second (The recipes don't start until 200 pages in). It's full of exciting graphs and it's insanely technical but doesn't really have much barrier to entry because it's explaining all its terms and methodology as it goes. It's over 1000 pages long and reads very much like a university level textbook. I'd recommend it to anyone who really wants to get into the gritty science of bread baking. I'm enjoying it because I find I can experiment with more confidence and more direction.
Cymbal Monkey fucked around with this message at 01:09 on Aug 16, 2015 |
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Aug 15, 2015 22:33
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Cymbal Monkey posted:I just picked up Advanced Bread and Pastry by Michel Suas and I'm really enjoying reading it. It's a theory and science book first and a recipe book second (The recipes don't start until 200 pages in). It's full of exciting graphs and it's insanely technical but doesn't really have much barrier to entry because it's explaining all its terms and methodology as it goes. It's over 100 pages long and reads very much like a university level textbook. I'd recommend it to anyone who really wants to get into the gritty science of bread baking. I'm enjoying it because I find I can experiment with more confidence and more direction. Any suggestions that aren't $100? Not being snarky, just was genuinely disappointed that I can't afford it. 
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Aug 15, 2015 23:12
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MrYenko posted:Any suggestions that aren't $100? Not being snarky, just was genuinely disappointed that I can't afford it. These are less scientific than the above suggestion sounds, but both Reinhart and Beranbaum are outstanding bakers, and they explain everything in the books. I recommend both of these (Reinhart for a beginner, Beranbaum for intermediate, trade publications for an expert): Bread Bible - Beranbaum Bread Baker's Apprentice - Reinhart e: for an example of what I mean by trade publications: 
SymmetryrtemmyS fucked around with this message at 19:43 on Aug 17, 2015 |
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Aug 16, 2015 01:26
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Cornbread counts as bread, right? I grew up with sweet cornbread, but since moving to the South I have embraced unsweetened corn bread, and I really like it. I made some cast iron skillet cornbread yesterday, and it turned out perfect. I took the Pioneer Woman recipe and substituted the 2 Tbsp of shortening with 2 Tbsp of bacon grease. I have always had luck with this recipe.  Doing the unsweetened version means I can add honey from our beehives.  Also, cornbread cleans the cast iron very nicely! 
Ishamael fucked around with this message at 15:49 on Aug 17, 2015 |
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Aug 17, 2015 15:45
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So i tried making Armenian matnaqash bread, and while it looked right, the texture was extremely dense like a bagel (likely my yeasts fault) and it tasted like bland lovely white bread. Does wheat / flour impact the flavor profile that severely? Am I doomed to being unable to recapture the amazing taste of Armenian bread while using north american flour?
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Aug 17, 2015 17:32
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Rise it longer. As I remember Armenian bread it's made from quite hard flour, so look into some extra protein-rich stuff as well if you like.
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Aug 18, 2015 08:42
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Does anyone here have an English muffin recipe they really like? I'm looking for a fluffy, spongey texture with a soft crust. Last time I made them, the texture was right but the crust was harder than I'd hoped for. I'll experiment to try and fix that, but if there's a goon favorite, I'd like to start with that recipe.
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Aug 22, 2015 03:17
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Any advice for making a really hearty, dense multigrain pan loaf? I've tried to replicate the multigrain bread sold by my local bakery, and despite the people there being nice enough to give me their recipe, it still comes out too airy and springy when I make it at home. It's tasty but not really what I'm going for -- I want dense and chewy on the inside. I think I'll add less water to the dough next time, any other tips?
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Aug 27, 2015 10:19
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exquisite tea posted:Any advice for making a really hearty, dense multigrain pan loaf? I've tried to replicate the multigrain bread sold by my local bakery, and despite the people there being nice enough to give me their recipe, it still comes out too airy and springy when I make it at home. It's tasty but not really what I'm going for -- I want dense and chewy on the inside. I think I'll add less water to the dough next time, any other tips? Add some oil and use very coarse wholemeal. And less water. And knock back thoroughly. Some wholemeal rye will help a lot too as it's very low in gluten (or even has none?)
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Aug 27, 2015 10:21
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therattle posted:Add some oil and use very coarse wholemeal. And less water. And knock back thoroughly. Some wholemeal rye will help a lot too as it's very low in gluten (or even has none?) Not none but very low. This is what makes it ideal for keeping sourdough starters on. It's a great source of sugars for the starter and it's easy to mix.
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Aug 27, 2015 11:07
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Thanks for the advice! I am using coarse wholemeal and the recipe is pretty oily as is, but I think I could be more diligent about knocking it down. I got impatient + hungry and just wanted the bread!
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Aug 27, 2015 11:07
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So I found out that my father had a bread machine in his pantry, bought and barely used. I've been going crazy with it, using the machine to knead the dough, shaping it by hand, and then baking it in the oven using saltillo (unglazed terracotta) tiles as makeshift baking stones. One of these days I'll start diving into the no-knead stuff, but for now I'm pretty happy with where I am at the moment. I've read that you should only use about a tablespoon of vital wheat gluten for every three cups of non-specialty flour. I've recently made a sort of barley bread, using a 33/33/33 ratio of barley, whole wheat and bread flour, with great results. Here's my sort of hypothetical question: If I were crazy enough to make a 100% barley bread recipe - probably by hand or in a mixer, since barley flour would be a tough son of a bitch for a machine to knead - how much extra gluten would be required to make a decently-risen loaf? I'm guessing a lot, but a ballpark estimate would be fun to have. Chelb fucked around with this message at 15:42 on Sep 19, 2015 |
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Sep 19, 2015 15:31
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This is entirely unscientific, but when I did glutensperimentation I found that when I washed the gluten out of the dough I had around 10-15 by weight (well - it was a comparison of wet weights I just realise, so my results are just numbers that anybody can pull out their rear end, because I do not know how much hydration it retained). Barley contains hodein I believe, which basically is a gluten variant, and which should help you a little bit, however there's not much of it there. I would disregard the hodein, and then just add gluten until you're well above what you have for wheat, as barley is more dense.
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Sep 19, 2015 16:10
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I kind of want to attempt a salt-rising loaf, that insane Appalachian thing which uses what's basically a cheese fermentation process, but it looks really complicated. Anyone got any wisdom?
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Sep 20, 2015 19:42
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Cymbal Monkey posted:I kind of want to attempt a salt-rising loaf, that insane Appalachian thing which uses what's basically a cheese fermentation process, but it looks really complicated. Anyone got any wisdom? This looks like a straightforward enough writeup, and given that it's hosted on KAF, it'll probably definitely work. http://www.kingarthurflour.com/blog/2013/11/07/classic-american-salt-rising-bread/ Doesn't seem too complicated, just time consuming. It's basically a wild yeast bread, which I've done before.
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Sep 20, 2015 20:25
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There's a local fancy shmancy mill near me that we went to the other weekend. We bought all purpose flour and saw they had malted barley flour as well, so we bought some of that too. Both times we've tried incorporating the malted flour into bread recipes, we've ended up with very hard, dark crusts and gooey insides. On the other hand, we've made some tasty home brew Ovaltine. But any advice for working with malted flour? One recipe was out of Mrs. Beeton's ancient cookbook and called for a 1:1 ratio of malted flour to regular flour. The other was an improvised bread and used a 1:6 ratio.
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Sep 25, 2015 15:44
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unlimited shrimp posted:There's a local fancy shmancy mill near me that we went to the other weekend. We bought all purpose flour and saw they had malted barley flour as well, so we bought some of that too. Both times we've tried incorporating the malted flour into bread recipes, we've ended up with very hard, dark crusts and gooey insides. On the other hand, we've made some tasty home brew Ovaltine. But any advice for working with malted flour? I don't have any specific malted barley/flour advice but if your outside is hard and inside gooey try a lower bake temp?
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Sep 25, 2015 19:04
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Looking for a recipe for a spicy sriracha bread. Anyone have one that they have tried out and vetted?
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Sep 26, 2015 06:57
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shankerz posted:Looking for a recipe for a spicy sriracha bread. Anyone have one that they have tried out and vetted? I've been doing a lot of spiced breads lately, and you definitely shouldn't underestimate the amount of spices that are needed to imbue the bread with their flavour throughout if you mix them in the dough that is. I would probably, for a single loaf, add 2-3 tbsp sriracha, and then expect a mild flavouring. The kinds of flavouring I've been using has mainly been either french/italian in nature (rosemary etc) or spicy (cayenne, smoked chili etc) - and it actually seems like the spicy/hot flavouring is the one that tapers off the most.
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Sep 26, 2015 09:59
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Happy Hat posted:I've been doing a lot of spiced breads lately, and you definitely shouldn't underestimate the amount of spices that are needed to imbue the bread with their flavour throughout if you mix them in the dough that is. Would make sense since I believe the spice is an acid and the ingredients in bread act as a base to counter act. Good advice tho.
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Sep 28, 2015 10:47
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I've recently begun baking bread. After a handful of experiments gone more or less awry, I nailed it yesterday: 400g Manitoba ("Sifted"? Whatever the opposite of whole grain is.) 400g Öland Wheat (organic and whole grain.) 7g yeast 700-ish mL cold water 20g salt Mix water and yeast until dissolved. Add flours and salt. Knead with hand mixer for 15 minutes (Don't have a stand mixer. Yet.) Pre-rise for an hour or so. Leave covered in fridge for ~24 hours. Divide in two as gently as possible. Rise for 1-2 hours while oven heats to 250°C with bigass slab of 30mm marble countertop inside. Bake each bread separately for 25 minutes. Let oven regain some heat in between, 5-10 minutes. I'm going to tweak the recipe slightly - replacing 100 mL of water with yoghurt as a lazy man's sourdough and knead it for 25 minutes I think, and see where that takes me. Munched one bread in a day and gave the other to my neighbors. Cheapest points ever, they loved it!
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Oct 5, 2015 09:50
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bolind posted:I've recently begun baking bread. After a handful of experiments gone more or less awry, I nailed it yesterday: Looks great, cool choice of flours, too. If you go the yogurt route, make sure it's unpasteurized, otherwise you're not actually accomplishing anything.
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Oct 5, 2015 10:36
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Cymbal Monkey posted:Looks great, cool choice of flours, too. If you go the yogurt route, make sure it's unpasteurized, otherwise you're not actually accomplishing anything. Hmmm, interesting. I *think* the yoghurt we get around here is made from pasteurized milk,which is then yoghurtified with the correct strain, so for our purpose it should be OK, but I'll check the label when I get home.
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Oct 5, 2015 11:33
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bolind posted:I've recently begun baking bread. After a handful of experiments gone more or less awry, I nailed it yesterday: Looks great. You used a very high hydration. If the dough was very sticky and hard to work with you could try less, like 500-560g water to 800g flour.
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Oct 5, 2015 11:37
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bolind posted:Hmmm, interesting. I *think* the yoghurt we get around here is made from pasteurized milk,which is then yoghurtified with the correct strain, so for our purpose it should be OK, but I'll check the label when I get home. Yeah, whether or not the milk is pasteurized is a non issue, just make sure the yogurt is alive and well.
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Oct 5, 2015 13:44
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therattle posted:Looks great. You used a very high hydration. If the dough was very sticky and hard to work with you could try less, like 500-560g water to 800g flour. Yeah, I'll keep that in mind. The flour in question can sustain super high hydration though. I have been told that pure Öland can be done with 100% hydration. Have to try that one day when I have some. Cymbal Monkey posted:Yeah, whether or not the milk is pasteurized is a non issue, just make sure the yogurt is alive and well. I'm pretty sure it is, as the container claims it'll do your entire digestive system a whole lot of wholesome good. Also it only has a shelf life of a few weeks.
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Oct 5, 2015 14:10
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Has anyone ever made bread with fresh, liquid whey? My partner is making mozzarella and we're going to have a bunch of whey leftover. He used citric acid and rennet, which I think makes the whey acid vs. sweet? Does it change the texture or taste of the bread if you use it? Is it a 1:1 ratio with water?
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Oct 10, 2015 15:48
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Shnooks posted:Has anyone ever made bread with fresh, liquid whey? My partner is making mozzarella and we're going to have a bunch of whey leftover. He used citric acid and rennet, which I think makes the whey acid vs. sweet? Does it change the texture or taste of the bread if you use it? Is it a 1:1 ratio with water? Yes, I've made paneer and saved the whey for bread. I just used it instead of water. No massive change in texture but it added something to the flavour (in a good whey). My whey was made with lemon juice. It didn't have a very strong flavour.
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Oct 10, 2015 16:33
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I've made crusty rolls by just making bread and then dividing it into smaller pieces and baking it for less time. How do I make softer dinner rolls? Bake lower and longer? Add fat?
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Oct 10, 2015 20:24
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guppy posted:I've made crusty rolls by just making bread and then dividing it into smaller pieces and baking it for less time. How do I make softer dinner rolls? Bake lower and longer? Add fat? Steam your oven, use durum in your flour.. fat won't really help you I think. Well - unless you are awesome and make brioche rolls... Totally make brioche rolls
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Oct 10, 2015 22:13
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guppy posted:I've made crusty rolls by just making bread and then dividing it into smaller pieces and baking it for less time. How do I make softer dinner rolls? Bake lower and longer? Add fat? Lower and longer will help.
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Oct 10, 2015 23:11
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guppy posted:I've made crusty rolls by just making bread and then dividing it into smaller pieces and baking it for less time. How do I make softer dinner rolls? Bake lower and longer? Add fat? Milk. In and on. A little butter in the dough. Proof over hot water. Cover once baked.
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Oct 10, 2015 23:33
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guppy posted:I've made crusty rolls by just making bread and then dividing it into smaller pieces and baking it for less time. How do I make softer dinner rolls? Bake lower and longer? Add fat? Adding fat and sugar to the dough will help soften it. Pain au Lait makes great rolls, and isn't as rich or expensive as a brioche dough. To soften the crust even more, brush the rolls with butter and sprinkle coarse salt over them.
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Oct 11, 2015 01:45
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Thanks! I will make a bunch of rolls and see what these ideas get me.
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Oct 11, 2015 04:16
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Hello BreadThread, why does my bread create these cavities right under the crust, and hardly anywhere else? Baked at 250°C for 25 minutes. It was a rather hydrated dough (80%+) and I just plopped it out on a sheet of parchment paper, so it was rather flat.
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Oct 13, 2015 14:24
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bolind posted:Hello BreadThread, why does my bread create these cavities right under the crust, and hardly anywhere else? Your heating way faster than your bottom, that's usually the case with these. Go to your local countertop place and steal a slab of granite, bake directly on that.
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Oct 13, 2015 14:55
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