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Can you use a cast iron pot as a Dutch oven?
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Jan 1, 2016 08:57
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Tasteful Dickpic posted:Can you use a cast iron pot as a Dutch oven? Yes, but I'd recommend lining the pot with parchment paper.
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Jan 1, 2016 08:59
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I made croissants, pretty good for a first effort, but next time I'll try to get neater lamination and shaping: 
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Jan 6, 2016 04:16
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i made another bread(s). it's the raisin+coriander whole wheat bread from the tartine book   you guys are golden raisins please stop dressing as grapes  this one gave me some shaping problems and came out a little  but the other is a little taller and rounder so it ought to look a little better on the insidegetting into the spirit of bread magic i fed my starter 100% whole wheat for 3 days prior and autolysed overnight and i think it worked because this poo poo is loving delicious 
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Jan 6, 2016 04:19
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Do you guys have any tips for making my starter more sour? I've been using the Tartine method (100% hydration starter fed twice a day with 50/50 whole wheat and bread flour) and it's made fantastic bread, albeit very mild. Chad Robertson explicitly says this should be the case, so I'm not surprised, but I'd really like to make some aggressive SF style sourdough bread. My current experiment is to create a second starter from the Mother at 50% hydration and fed only rye flour, but any other insight would be welcome.
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Jan 6, 2016 04:53
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Mikey Purp posted:Do you guys have any tips for making my starter more sour? I've been using the Tartine method (100% hydration starter fed twice a day with 50/50 whole wheat and bread flour) and it's made fantastic bread, albeit very mild. Chad Robertson explicitly says this should be the case, so I'm not surprised, but I'd really like to make some aggressive SF style sourdough bread. Just keep feeding it. It's possible that the yeast in your air isn't as acidic as some others, but it will sourify over time regardless.
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Jan 6, 2016 05:33
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Using a larger amount of more mature starter will result in a more sour bread. So increase the amount of starter in the final bread dough, adjusting flour and water added to the dough as needed. Also let your starter become very mature before using it, letting it get to the peak of its activity and then letting it ride a bit past that.
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Jan 6, 2016 06:54
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PatMarshall posted:I made croissants, pretty good for a first effort, but next time I'll try to get neater lamination and shaping: I love making croissants, even if they're a huge pain. Those look great for a first effort.
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Jan 6, 2016 23:13
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Mikey Purp posted:Do you guys have any tips for making my starter more sour? I've been using the Tartine method (100% hydration starter fed twice a day with 50/50 whole wheat and bread flour) and it's made fantastic bread, albeit very mild. Chad Robertson explicitly says this should be the case, so I'm not surprised, but I'd really like to make some aggressive SF style sourdough bread. In addition to the above, a long retarded bulk proof in the fridge can enhance the sour flavor. I like this recipe: http://www.weekendbakery.com/posts/san-francisco-style-sourdough-bread/ And thanks PFlats, but you're only saying that because you didn't see the crumb! Croissants are a lot of fun and even when they don't come out perfect, they still taste great. I was paranoid about keeping everything cold and using good quality butter and it seemed to help, but I definitely mangled a few layers.
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Jan 7, 2016 05:15
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PFlats posted:I love making croissants, even if they're a huge pain. Those look great for a first effort. Seconding this, they look good. Probably taste even better!
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Jan 7, 2016 06:15
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I decided to try making beavertails for the first time tonight. If you don't know what they are there are about a trillion recipes out there but this is the one I used: 1/2 cup warm water 5 teaspoons dry yeast 1 pinch sugar 1/3 cup warm milk 1/3 cup sugar 1 1/2 teaspoons salt 1 teaspoon vanilla 2 eggs 1/3 cup oil 5 cups self rising flour Vegetable oil for frying Cinnamon sugar Method In a large mixing bowl, stir together the yeast, warm water and pinch of sugar. Allow to stand a couple of minutes to allow yeast to swell and dissolve. Stir in remaining sugar, milk, vanilla, eggs, oil, salt and most of flour to make soft dough. Knead 5-8 minutes (by hand or with dough hook), adding flour as needed to form a firm, smooth, elastic dough. Place in a greased bowl. Place bowl in a plastic bag and seal. (if not using right away, you can refrigerate the dough at this point) Let rise in a covered, lightly greased bowl; about 30-40 minutes Gently deflate dough (if dough is coming out of the fridge, allow to warm up about 40 minutes before proceeding: Pinch off a golfball sized piece of dough. Roll out into an oval and let rest, covered with a tea towel while you are preparing the remaining dough. Heat about 5 cm of oil in the fryer in a wok. After a few minutes, drop a little dough in the oil. If it sizzles and browns up, then the oil is ready. Add the dough pieces to the hot oil, about 1-2 at a time. BUT!! Before you do, stretch the ovals into a tail shape - like a beavers tail - thinning them out and enlarging them as you do. Turn once to fry until the undersides are deep brown. DO NOT WALK AWAY FROM THE STOVE as the tails burn quickly. Lift the tails out with tongs and drain on paper towels. Immediately toss the tails in cinnamon sugar and shake off.  They were amazing. I put lemon juice on mine to have them Killaloe Sunrise style. The best way.
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Jan 8, 2016 04:02
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can you make bread if you dont have like a mixer dealie or anything? I want to learn to make bread but im not buying a mixer dealie just to make the bread that would be dumb
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Jan 8, 2016 22:26
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Nooner posted:can you make bread if you dont have like a mixer dealie or anything? I want to learn to make bread but im not buying a mixer dealie just to make the bread that would be dumb Here you go Nooner. All you need is a bowl, flour, water, yeast, and salt.
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Jan 8, 2016 22:34
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Nooner posted:can you make bread if you dont have like a mixer dealie or anything? I want to learn to make bread but im not buying a mixer dealie just to make the bread that would be dumb Try some of this: 
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Jan 8, 2016 22:39
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The Midniter posted:Here you go Nooner. Yep. See OP.
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Jan 8, 2016 23:33
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The Midniter posted:Here you go Nooner. bread takes a long time  Also I don't have a Dutch oven
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Jan 8, 2016 23:39
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Do you have a big oven-safe pot? That will work in place of a dutch oven. Something like:  But you don't actually need a dutch oven, though it is helpful to keep the bread moist as it cooks. And yeah, good bread takes a long time, but most of the time is spent ignoring it.
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Jan 8, 2016 23:44
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taqueso posted:Do you have a big oven-safe pot? That will work in place of a dutch oven. oh bad rear end i totally have one of those. okay will buy some yeast at the market tonight and give that recipe a shot, thanks GWS (:
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Jan 9, 2016 00:38
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You can make bread on a baking sheet. Dutch oven is nice but not required. Mixer makes it stupid easy but you can make it by hand, just stir everything in a bowl and then knead it on a flat surface. It will take 5-10 minutes of solid kneading, which is not nothing but is not really that much work.
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Jan 9, 2016 00:46
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Made sourdough pizzas, mainly because I was lazy and didn't want to go to the store for yeast. Dough, for some reason, became way too wet, but I got some bubbles going: Needs more work for sure, but fun to try.
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Jan 11, 2016 13:56
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Nooner posted:can you make bread if you dont have like a mixer dealie or anything? I want to learn to make bread but im not buying a mixer dealie just to make the bread that would be dumb I have a mixer and I use it for initial combining of ingredients, but honestly most of what I do happens on the worktop, and for years I did initial mixing in the bowl.
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Jan 11, 2016 14:54
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I'm realizing yet again that yeast risen dough is just yeast risen dough and you can use it for basically anything. I had some high hydration whole wheat dough in the fridge, originally for bread or pizza. But i worked some more flour into it, and turned it into naan. Flatbreads are so easy, man. Everyone make flatbread.
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Jan 11, 2016 15:55
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  My sourdough starter is a little over a year old and I couldn't be prouder of the loves it makes. I got a proofing basket as a celebration.
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Jan 11, 2016 23:37
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taqueso posted:Do you have a big oven-safe pot? That will work in place of a dutch oven. cast iron is actually kind of a big deal because it has very high emissivity! which is to say, it radiates much of whatever heat it absorbs back out as thermal radiation so that the top of your bread is actually cooking while the top is on. this is not the case with lesser metals. it might still make ok bread but it's not going to cook the top as well while it's got the humidity trapped in there when you want the crust to be crusting Obligatory Toast posted:My sourdough starter is a little over a year old and I couldn't be prouder of the loves it makes. I got a proofing basket as a celebration. mine has been alive for about 3 weeks! does it count as a houseplant or a pet? e: i made some olive bread tonight!   
poverty goat fucked around with this message at 02:29 on Jan 12, 2016 |
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Jan 12, 2016 00:22
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Just want to say that I love everyone's shots of their stuff, looking good all!
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Jan 13, 2016 17:05
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i had left over flour so i made tortillas, 20 of them. i put flour and water in a bowl with olive oil and salt and i formed a dough and i wrapped it in plastic for 15 minutes and then i made tortillas, 20 in number. i ate 19 of them and my dog ate 1 of them, all 20 tortillas gone. thanks for reading! e: i ate too many tortillas. i should have eaten 12 out of 20, 2 to dog, and remainder of 6 to refrigerator, total of 20 strong bird fucked around with this message at 20:49 on Jan 13, 2016 |
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Jan 13, 2016 18:16
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The Goatfather posted:cast iron is actually kind of a big deal because it has very high emissivity! which is to say, it radiates much of whatever heat it absorbs back out as thermal radiation so that the top of your bread is actually cooking while the top is on. this is not the case with lesser metals. it might still make ok bread but it's not going to cook the top as well while it's got the humidity trapped in there when you want the crust to be crusting Didn't realize the difference was as large as it is, the emissivity of stainless is really low. Neat.
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Jan 13, 2016 20:53
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I just realized that my wife, during her new years clean out the fridge/freezer routine, threw out my sourdough starter. I am sad.
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Jan 14, 2016 17:19
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Cimber posted:I just realized that my wife, during her new years clean out the fridge/freezer routine, threw out my sourdough starter. Yes, divorce is always a sad affair.
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Jan 14, 2016 22:54
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Cimber posted:I just realized that my wife, during her new years clean out the fridge/freezer routine, threw out my sourdough starter. Sever.
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Jan 15, 2016 09:06
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i started feeding a bit of rye to my starter in addition to the usual 50:50 all purpose/white whole wheat blend and whoa! Between the addition of the rye and the temperature where my starter lives dropping to ~67 it gets an awesome sweet almost overripe apple kind of nose to it when it finally ripens and it makes really delicious bread. I've been bulk fermenting at 75-80 degrees to kickstart the yeast and then proofing overnight in the fridge and the trend of every loaf being the best yet is ongoing here's some whole wheat raisin bread i just baked w/ some toasted pecans thrown in for good measure: 
poverty goat fucked around with this message at 18:39 on Jan 22, 2016 |
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Jan 22, 2016 18:37
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Looks great! Agreed on the rye starter, I've been using one for a while now and it really is easy to maintain with a good smell/flavor.  
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Jan 23, 2016 16:10
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PatMarshall posted:Looks great! Agreed on the rye starter, I've been using one for a while now and it really is easy to maintain with a good smell/flavor. That looks amazing. The hassle if maintaining a starter has always deterred me. What's your routine and baking recipe?
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Jan 23, 2016 19:04
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I basically just do what they say on this site: http://www.weekendbakery.com/posts/rye-sourdough-starter-in-easy-steps/ Super easy, lives in the fridge in a mason jar and gets fed once a week (I've let it go for up to a month, at which point it smelled like varnish, but came back to life once it was fed). The recipe for the below loaf is a modified version of the Tartine recipe: http://www.weekendbakery.com/posts/our-version-of-tartine-style-bread/ If you're using King Arthur flour, you can bump the hydration up a bit. If you have a dutch oven or covered ovenproof pot, use it. Remove the lid after 20 minutes or so. Really improves the crust.
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Jan 23, 2016 19:46
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Have you guys sprung for freshly milled flour? The tartine book suggests that it makes a huge difference. I've got nothing locally but there are a few sites milling flour to order and its a bit more expensive ($10/5lb plus shipping) but that's still not a lot per loaf if it's worth it. I'm specifically interested in improving the crumb of my whole wheat bread, for which which the book suggests freshly milled hard red spring wheat is best iirc
poverty goat fucked around with this message at 18:22 on Jan 24, 2016 |
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Jan 24, 2016 17:48
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Personally, I have so many other aspects of my technique that I'm still trying to nail down that I haven't been able to discern the difference between Gold Medal and local organic flour that costs 4 times as much. Not to say that the difference isn't there, but just that I doubt it's going to be as dramatic if the rest of your technique isn't near perfect. I've read books by Robertson, Reinhart, and Forkish and they all swear that the type and quality of flour is the key to good bread so 
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Jan 24, 2016 19:09
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Made some bagels this morning, they came out awesome.
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Jan 24, 2016 19:11
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Mikey Purp posted:Personally, I have so many other aspects of my technique that I'm still trying to nail down that I haven't been able to discern the difference between Gold Medal and local organic flour that costs 4 times as much. Not to say that the difference isn't there, but just that I doubt it's going to be as dramatic if the rest of your technique isn't near perfect. I dunno, I switched from supermarket bread flour to Stoat & Sons' stoneground I found the difference to be almost night and day. First of all, the colour of my crumb was way different, kind of a lovely buff colour, almost like a light brown bread. Secondly, I found I could increase my upper limit on hydration from 65% to 73% before I found the dough to be unworkable (my technique with high hydration is pretty poor), which improved my texture. Most importantly though, I found a new depth of flavour with malty notes and nutty sweetness. Maybe my supermarket flour was especially poo poo, but for me the upgrade was colossal.
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Jan 24, 2016 19:14
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therattle posted:That looks amazing. The hassle if maintaining a starter has always deterred me. What's your routine and baking recipe? I basically do this: http://www.thefreshloaf.com/node/32136/life-fred-maintaining-starter-pictures I've left it for months in the fridge and it came back to life quickly.
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Jan 24, 2016 19:17
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I use organic flour from a little farm close to where I grew up. They make a point of always having freshly ground flour in the pipeline, and there's a "ground on" date on all their products. I can easily tell a difference between that and normal supermarket flour. Yes, it's three times the price, but I can still make a batch of dough for four bucks which will make pizzas and bread for two people for a weekend. The good organic stuff gives a completely different crumb, smell and taste. Also, it can be hydrated much more and still become delicious elastic dough.
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Jan 24, 2016 20:27
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