|
If actually recommend getting a huge bench scraper at the hardware store like this guy https://m.youtube.com/watch?v=vEG1BjWroT0 That video is pro in general
|
#
?
Dec 1, 2016 17:30
|
|
|
|
| # ? Apr 26, 2024 01:14 |
|
|
Man, I need some help. Ever since the weather turned cold my loaves have been screwed. I think it's a proofing problem? I've been doing ever increasing proofing times, and it's had an effect on how dense the bread is, but no matter what I'm getting these huge pockets of steam at the top of the loaf. Everything was coming out perfect when the weather was warm, so I guess it has to be due to the temperature, but I'm kinda at my wit's end trying to figure this out. Can anyone point me in a direction? Here's the latest victim before proofing:  This is after proofing overnight in a @50 degree room. This is the longest proof I've done, prior to this it's been 3-4 hours plus or minus in a @70 degree room. It was very slack to the touch, all the poke test things would have called it overproofed:  And here it is after baking:  And here's an abridged history of things going wrong. This was the beginning of it back in October:  Which then led to this. Notice the density of the crumb, I was under the impression this was underproofed but God knows:  Then the one just before this last loaf which I watched like a hawk throughout proofing, according to the poke test this one should have been right, but:  I'm baking in a cast iron pan with a steel bowl for a lid for the first half of the bake. This was working fine previously, so it should be fine, but at this point who the hell knows?
|
|
#
?
Dec 3, 2016 05:00
|
|
|
Stringent posted:Man, I need some help. Ever since the weather turned cold my loaves have been screwed. I think it's a proofing problem? I've been doing ever increasing proofing times, and it's had an effect on how dense the bread is, but no matter what I'm getting these huge pockets of steam at the top of the loaf. Everything was coming out perfect when the weather was warm, so I guess it has to be due to the temperature, but I'm kinda at my wit's end trying to figure this out. Can anyone point me in a direction? i'm not super experienced with diagnosing bread problems, but your unproofed loaf looks really slack -- do you need to let it bulk ferment longer?
|
|
#
?
Dec 3, 2016 05:44
|
|
|
Mr. Glass posted:i'm not super experienced with diagnosing bread problems, but your unproofed loaf looks really slack -- do you need to let it bulk ferment longer? No idea, this last loaf was in bulk for @4 hours. I usually form the boules once the dough is puffed up enough that it's hard to fold it without using two hands to stretch it and when bubbles come up on the edges as it's folding. Haven't been able to find a good way of measuring increase in volume, is there one? Any other kind of test to see if the dough has fermented enough?
|
|
#
?
Dec 3, 2016 06:09
|
|
|
I think you need to try 5-6 hours on the bulk ferment. Don't go by time, go by size multiplying, you're looking for a 3x volume from when you mixed it.
|
|
#
?
Dec 3, 2016 06:33
|
|
|
Stringent posted:No idea, this last loaf was in bulk for @4 hours. I usually form the boules once the dough is puffed up enough that it's hard to fold it without using two hands to stretch it and when bubbles come up on the edges as it's folding. Haven't been able to find a good way of measuring increase in volume, is there one? Any other kind of test to see if the dough has fermented enough? incredibly handy volume measuring device
|
|
#
?
Dec 3, 2016 06:43
|
|
|
Kenshin posted:I think you need to try 5-6 hours on the bulk ferment. Don't go by time, go by size multiplying, you're looking for a 3x volume from when you mixed it. Word. I will give that a go, thanks guys. Btw, is there such a thing as over bulk fermenting? Any signs of it?
|
|
#
?
Dec 3, 2016 09:25
|
|
|
Stringent posted:Btw, is there such a thing as over bulk fermenting? Any signs of it? yeah, the dough will lose all of its structure and you won't be able (or it will be very difficult) to form it into loaves. with higher hydration dough it almost becomes batter-like in consistency.
|
|
#
?
Dec 4, 2016 06:47
|
|
|
Some irregular hole porn, 80% hydration and 16 hour bulk at 65f
|
|
#
?
Dec 4, 2016 13:52
|
|
|
My pound of lye just came in the mail. It is food safe and pure, but the fact that it's A labeled as a toxin and B labeled as a drain cleaner makes me a touch nervous. That being said super excited to start making pretzels with lye instead of baking soda. Will probably make them this weekend and will make sure to post pics.
|
|
#
?
Dec 7, 2016 18:59
|
|
|
i threw some cranberries into some 78% hydration white>spelt>wheat sourdough, and also dropped them into the proofing baskets smooth side up and let them open up on their own without scoring them and it came out looking pretty good, if a bit asymmetrical havent cut them yet Arcland posted:My pound of lye just came in the mail. It is food safe and pure, but the fact that it's A labeled as a toxin and B labeled as a drain cleaner makes me a touch nervous. That being said super excited to start making pretzels with lye instead of baking soda. Will probably make them this weekend and will make sure to post pics. i hope you got some goggles also My starter lives in a round 6qt cambro and I do my dough in a 12 qt (with lids): https://www.amazon.com/Cambro-RFS12...12+quart+cambro it's excessive, but the dough has room to relax and spread back out between folds and even a large batch has plenty of room to rise without ever worrying about greasing the top. It's also a good nonreactive container for brining, sous vide etc. A short fat 6qt would work just as well but they dont make them. poverty goat fucked around with this message at 21:13 on Dec 7, 2016 |
|
#
?
Dec 7, 2016 20:53
|
|
|
e: doublepost
|
|
#
?
Dec 7, 2016 21:11
|
|
|
poverty goat posted:
Luckily I still have my goggles from chemistry.
|
|
#
?
Dec 7, 2016 21:17
|
|
|
How much starter do you keep? I only have 80g live, I'd imagine you need at least 300 for one of the 6 qt.
|
|
#
?
Dec 7, 2016 21:19
|
|
|
Submarine Sandpaper posted:How much starter do you keep? I only have 80g live, I'd imagine you need at least 300 for one of the 6 qt. only a little unless I'm actually making something with it i could have gone with a smaller one, ive never had it more than half full with starter i dont think. higher walls means the flour stays in the containerwhen mixing though and id rather my containers be a little too big than a little too small poverty goat fucked around with this message at 21:57 on Dec 7, 2016 |
|
#
?
Dec 7, 2016 21:51
|
|
|
i just cut into that cranberry bread and its loving dank as hell. spelt+cranberry was a pro move, my mouth is v happy with the collision of the two flavors i love everything about this bread and i could eat it every day poverty goat fucked around with this message at 23:31 on Dec 7, 2016 |
|
#
?
Dec 7, 2016 23:26
|
|
|
Arcland posted:My pound of lye just came in the mail. It is food safe and pure, but the fact that it's A labeled as a toxin and B labeled as a drain cleaner makes me a touch nervous. https://www.youtube.com/watch?v=zvtUrjfnSnA
|
|
#
?
Dec 7, 2016 23:34
|
|
|
That is some excellent cranberry distribution there. Are you adding it during the folding or earlier?
|
|
#
?
Dec 7, 2016 23:38
|
|
|
Kenshin posted:That is some excellent cranberry distribution there. Are you adding it during the folding or earlier? I normally add that stuff between the second and third folds but due to timing I did it after the first
|
|
#
?
Dec 8, 2016 00:27
|
|
|
poverty goat posted:i just cut into that cranberry bread and its loving dank as hell. spelt+cranberry was a pro move, my mouth is v happy with the collision of the two flavors That owns.
|
|
#
?
Dec 8, 2016 02:34
|
|
|
Btw, thanks to everyone for the help, it was definitely a fermentation problem. I let my starter live outside the fridge for couple days to make sure it's still healthy, and I let this batch of dough sit outside for 16 hours (probably about 6-8ºC). It wasn't enough time, but at least I know what to adjust now. Crumb is closed and a bit gummy, but definitely an improvement over the last few batches. This is turning out to be harder than I thought, lol. 
|
|
#
?
Dec 8, 2016 02:42
|
|
|
Got to make pretzels using a lye mixture. I have to say it actually makes a big difference. Tastes more like a traditional pretzel and less like a bagel now. They are also much prettier now.  
|
|
#
?
Dec 11, 2016 02:15
|
|
|
wanna eat those pretzels
|
|
#
?
Dec 11, 2016 07:50
|
|
|
Arcland posted:Got to make pretzels using a lye mixture. I have to say it actually makes a big difference. Tastes more like a traditional pretzel and less like a bagel now. They are also much prettier now. What was your formula for the dough? That looks incredible.
|
|
#
?
Dec 11, 2016 07:59
|
|
|
Not a big fan of Forkish's hugely wasteful levain routine. Gonna have to quarter these measurements at least. Extremely happy with the bread I've made in the past though, I just haven't done a lot of his levain breads yet.
|
|
#
?
Dec 11, 2016 10:14
|
|
|
SymmetryrtemmyS posted:What was your formula for the dough? That looks incredible. I have an old recipe but I really do flour amounts by feel not by measurement. I have a dough hook and I do it until it no longer sticks to the button. So take the amount of flour with a grain of salt. I usually double the recipe as it is a lot of work for 6 pretzels. 6 pretzels 2.25 Cup flour 1 packet yeast 3/4 cup milk 2 Tbps Sugar. 1 Tbps Oil 1 tsp Salt Rise for two hours. Boil in a lye and water solution. Cook in oven for like 10ish minutes at 475.
|
|
#
?
Dec 11, 2016 16:45
|
|
|
If you're using a lye bath, no need to boil it. Dissolve the lye in lukewarm water and dip into that. You're precooking the crust chemically, rather than with heat.
|
|
#
?
Dec 11, 2016 23:59
|
|
|
WhoIsYou posted:If you're using a lye bath, no need to boil it. Dissolve the lye in lukewarm water and dip into that. You're precooking the crust chemically, rather than with heat. That is prettier. I'l do that next time. The biggest thing holding my pretzels back is that I haven't been able to make a nice cheese dip yet.
|
|
#
?
Dec 12, 2016 01:20
|
|
|
 Bagel/pretzel pro tip Instead of soaking or boiling or whatever, just make your lye dilution and keep it in a spray bottle. Find a bottle marked #5 or #2 (respectively, polypropylene and high density polyethylene) and it'll stay in there with no damage or leaching indefinitely. Spray the bagels or pretzels, then sprinkle salt if desired. It's easier, safer, and quicker. You don't even have to move your bagels/pretzels from the proofing rack. e: oh, and a little bit of diastatic malt powder goes a long way in bagels - I haven't made pretzels, but they're fairly similar. I use 0.5% as recommended in Bread. For what it's worth, the same reference lists 0.2% scaling for diastatic malt in pretzels. SymmetryrtemmyS fucked around with this message at 13:21 on Dec 12, 2016 |
|
#
?
Dec 12, 2016 13:11
|
|
|
My starter's surface after not feeding it for a long weekend
|
|
#
?
Dec 12, 2016 15:35
|
|
|
Submarine Sandpaper posted:My starter's surface after not feeding it for a long weekend
|
|
#
?
Dec 12, 2016 17:17
|
|
|
Not that close. The photos subject is 1.7cm wide
|
|
#
?
Dec 12, 2016 17:45
|
|
|
Do you have a regular pic for comparison? That looks kinda awesome.
|
|
#
?
Dec 13, 2016 09:42
|
|
|
Not until after the holiday but it looked a bit dry and fuzzy.
|
|
#
?
Dec 13, 2016 15:05
|
|
|
Looks like a pellicle, pretty standard from wild yeasts when there is oxygen around, it's a layer to exclude air. Very cool though, haven't heard about them on sourdough starters just beer.
|
|
#
?
Dec 14, 2016 02:17
|
|
|
 tangzhong milkbread w/ marzipan swirl I've rolled out marzipan for cakes and poo poo before and the way they tell you to do that is to ice down your counter and then hurry to roll out the marzipan using powdered sugar like you'd use flour to keep dough from sticking. Well, obviously I'm dealing with smaller sheets of marzipan here but I just rolled it out carefully between layers of parchment paper at room temp and not only was it fast and easy, it stuck to the parchment paper well enough to flip it over and get it aligned before peeling the paper off which worked really well. Also for kicks since all the liquid in the dough is dairy I did a poolish w/ warm milk (fresh off the top of a new carton of ultra pasteurized milk) at room temp for 12 hours and it turned out fine without a hint of sour milk in the nose. poverty goat fucked around with this message at 15:25 on Dec 15, 2016 |
|
#
?
Dec 15, 2016 15:21
|
|
|
poverty goat posted:i had a request soft cranberry orange bread so i made this and it turned out pretty tasty Yo, can I make this without the sweet potato? Or does anyone have a cranberry bread recipe that doesn't use sweet potato? Preferably something super sweet with lots of cranberries and maybe some cinnamon. I just bought a stand mixer, and I'm looking for a bread recipe to try with it.
|
|
#
?
Dec 15, 2016 20:52
|
|
|
Dr. Gitmo Moneyson posted:Yo, can I make this without the sweet potato? Or does anyone have a cranberry bread recipe that doesn't use sweet potato? Preferably something super sweet with lots of cranberries and maybe some cinnamon. It should be fine but you might need to play with the hydration. You could also add some cranberries to this
|
|
#
?
Dec 16, 2016 23:28
|
|
|
I made a hydration calculator on Google Docs. Input your additions/stages and it'll tell you the total flour/water mass, current hydration, and how much flour/water to add to reach your target hydration.
|
|
#
?
Dec 17, 2016 01:43
|
|
|
|
| # ? Apr 26, 2024 01:14 |
|
|
Would I need to modify this recipe in any way if I wanted to make it without the braiding and subbing in more cranberries in place of the walnuts?
|
|
#
?
Dec 17, 2016 04:50
|
|