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I had the opposite experience last time, I had to broil the top a bit to get it to crisp up while the parts in the pan were all crispy from the oil I put in the pan to make it not stick
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Feb 18, 2017 20:44
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baquerd posted:Should I be spraying before scoring or after (or both I guess)? I've seen it both ways around the internet. I don't think I've ever sprayed the loaf directly if it's been proofed in or covered with something to keep the dough from drying out. I do spray water on a cast iron skillet (that's been preheated with the oven) every 30 seconds or so in the first few minutes of baking to have a humid environment to start out.
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Feb 19, 2017 15:23
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If one of you guys that are baking the nearly-pornographic loaves of awesome bread could snap a picture right after you score it (or during, for that matter,) I'd appreciate it. Depth of scoring seems to be a weak point for me.
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Feb 19, 2017 18:45
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I can get malted barley for brewing for like $2/lb, any reason I couldn't just grind that to flour instead of buying diastatic malt? I wonder if I could play around with different grains too, not just straight 2-row, but crystal malts or black patent malted barley could be interesting.dedian posted:I don't think I've ever sprayed the loaf directly if it's been proofed in or covered with something to keep the dough from drying out. I do spray water on a cast iron skillet (that's been preheated with the oven) every 30 seconds or so in the first few minutes of baking to have a humid environment to start out. Thanks, I would think that opening the oven that much would lower the heat significantly and hurt oven spring? I have little clue here though I guess. I may try without spraying, just some other humidity source, or just buy a dutch oven.
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Feb 21, 2017 12:55
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Had my first go at baking a few loaves of bread from my family sourdough! Turned out incredible, super pumped to make more. All I had on hand was Caput 00 flour from my pizza making venture, so I went with that for 100% of my flour content. Next time I'll definitely try a few different flours in ratio and see what happens! This was made following Ken Forkish's All Levain Country Blonde recipe from his book. Crazy good chew, flavor, and crust.     
ogopogo fucked around with this message at 21:50 on Feb 23, 2017 |
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Feb 23, 2017 20:03
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Nice!
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Feb 24, 2017 01:57
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I'm making my first starter. I almost hosed it up but now I think it's unfucked. I'm impatient though and want to make bread with it now 
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Feb 24, 2017 16:21
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My latest bread is hosed up because moving from banneton (my first go at these) to skillet resulted in some sticking and ended up cooking the bread upside down. I did a cross scoring in the middle of the dough, and the dough seems to have collapsed in the middle as part of this. Really interesting pattern on the bottom of the bread I guess. 
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Feb 24, 2017 20:08
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baquerd posted:My latest bread is hosed up because moving from banneton (my first go at these) to skillet resulted in some sticking and ended up cooking the bread upside down. I did a cross scoring in the middle of the dough, and the dough seems to have collapsed in the middle as part of this. Really interesting pattern on the bottom of the bread I guess. I would eat your bread.
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Feb 25, 2017 05:25
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Use a lot more flour in the banneton.
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Feb 25, 2017 09:17
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Thanks both of you, I will certainly use more flour next time!
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Feb 25, 2017 15:56
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So my unpopular opinion is to not gently caress with bannetons in general. After shaping I bench rise on a sheet of parchment paper (I get the half sheetpan size ones from King Arthur because dealing with the roll staying flat is so irritating), and cover the dough with a towel. When it's ready to go in the oven I just cut out about an inch around the dough for little handles and drop them in the dutch oven. No mess, no potential for loving up the shape, no burning myself. I really try to use as little bench flour as possible. It tastes like poo poo and it makes a huge mess in your oven and everywhere you cut it. Yeah the rings might look nice but I think it makes for a much worse product.
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Feb 25, 2017 17:23
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Use rice flour in your bannetons. It doesn't taste like rear end like raw flour, you don't have to use nearly as much to make the dough just fall out.
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Feb 25, 2017 18:16
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Gonna make some bread tomorrow. Gonna try the white biga from Ken Forkish. Haven't done that one yet.
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Feb 25, 2017 20:32
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mmartinx posted:So my unpopular opinion is to not gently caress with bannetons in general. After shaping I bench rise on a sheet of parchment paper (I get the half sheetpan size ones from King Arthur because dealing with the roll staying flat is so irritating), and cover the dough with a towel. When it's ready to go in the oven I just cut out about an inch around the dough for little handles and drop them in the dutch oven. No mess, no potential for loving up the shape, no burning myself. My wife and I had much better luck with lift after using a banneton, but that may have coincided with getting better at kneading. Parchment will sit flat if you put the smallest amount of water on your work surface, fwiw
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Feb 26, 2017 00:12
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Finally got a lodge combo cooker and it appears to be the answer to my oven spring prayers: 
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Feb 26, 2017 00:15
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Ive been making the Forkish Poolish white bread since my wife got me the book and I absolutely love it. I usually proof in a stainless bowl lined with a cloth napkin and sprinkled with rice flour. I really like the idea of bench proofing on the parchment though and then making hte handles like mmartinx suggested. Will that work with a dough thats around 72% hydration, not very wet by any means but can i trust it to not just turn into a pancake? Thinking on it, I will probably be able to tell right after shaping. When you bench proof like that do you just cover it with a towel?
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Feb 26, 2017 03:58
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My understanding is that the banneton does a number of things. It's structure which helps provide consistency from one loaf to the next. The formed round shape means the bread cooks consistently. Also it wicks moisture away from the surface helping form the delicious crust. I'm not saying you won't get good results with out it but I think the consistency will be lower without mechanical aid.
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Feb 26, 2017 15:31
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I made the laziest starter. It just like chills and bubbles sometimes.
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Feb 26, 2017 21:18
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One big upside of bannetons for me is being able to throw them in the fridge for overnight proofs.
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Feb 27, 2017 04:07
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Murgos posted:Gonna make some bread tomorrow. Gonna try the white biga from Ken Forkish. Haven't done that one yet. FWIW, delicious. The crust is way lighter than the poolish or Saturday white but still with excellent flavor and chew. Nice and dense, not too many big holes in the crumb. Easy peasy too, made the 80% biga at 4pm, mixed at 7am, came out of the oven around noon. Next I'll start thinking about levains.
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Feb 27, 2017 14:38
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Murgos posted:FWIW, delicious. The crust is way lighter than the poolish or Saturday white but still with excellent flavor and chew. Nice and dense, not too many big holes in the crumb. Easy peasy too, made the 80% biga at 4pm, mixed at 7am, came out of the oven around noon. Next I'll start thinking about levains. Sounds awesome, I'll give that a try this weekend. My wife wants to make Muffulata tomorrow, I was gonna bake a forkish overnight white bread and just throw some sesame seeds on top, so I have to use an egg white wash or something to get them to stick?
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Feb 28, 2017 01:27
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I've been doing batards for easier sandwiches   Stringent posted:One big upside of bannetons for me is being able to throw them in the fridge for overnight proofs. a bowl lined w/ a well floured towl will work fine in the fridge poverty goat fucked around with this message at 07:02 on Feb 28, 2017 |
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Feb 28, 2017 07:00
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always be closing posted:Sounds awesome, I'll give that a try this weekend. Use egg wash, if you don't want to change the color of the finished loaf use just egg whites.
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Feb 28, 2017 17:14
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I ended up just sprinkling some on the top of the unfloured loaf before proofing. 
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Mar 1, 2017 01:19
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Praise challah for challah is great
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Mar 1, 2017 15:36
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 blueberries and fresh ground cardamom. pretty tasty
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Mar 1, 2017 23:05
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poverty goat posted:
Those poor dogges. Never to know the glory that is upon the peel.
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Mar 4, 2017 02:58
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Left dog dont care
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Mar 4, 2017 14:10
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Tom Smykowski posted:Left dog dont care left dog is a ninja thief and she knows what she did and also how good my bread is, unfortunately also you guys, batards are the future. freed from the shackles of my dutch oven i can now make several same-sized sandwiches from each loaf 
poverty goat fucked around with this message at 17:14 on Mar 4, 2017 |
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Mar 4, 2017 17:12
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Did you use fresh blueberries, or dried?
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Mar 4, 2017 17:49
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Mikey Purp posted:Did you use fresh blueberries, or dried? dried with a 30 minute soak
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Mar 4, 2017 18:35
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Submarine Sandpaper posted:Praise challah for challah is great Do you have different doughs braided together here? I've got a challah proofing right now.
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Mar 4, 2017 22:30
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The Doctor posted:Made my sourdough rolls last night! They were a success in that they were delicious, but only really a partial success. The 25 minute cooking time essentially turned into 40 minutes and still wasn't enough, probably because I used all whole wheat flour and my rolls came out slightly more dense than the original recipe. They also probably didn't rise enough on the last proofing after shaping and given it was getting on for past 1 am I had to go to bed. The flavour is great though!
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Mar 8, 2017 08:48
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Figured I'd share my latest attempt which ended in disaster. Since my ordinary loaves are coming out consistently decent I figured I'd move on to the Tartine oat porridge bread. First attempt the porridge was too wet and the dough came out waaaaaaaayyyy over hydrated. Looking forward to round two this week. 
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Mar 8, 2017 08:56
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I've been agressively baking bread for the last year now. I've advanced quite a bit. A couple weeks ago I purchased a mockmill and a poo poo load of grain. Today I've come to the realization that I've developed a wheat allergy and I'm going to have to sell everything.... gently caress.....
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Mar 9, 2017 01:51
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I dunno if mockmill can go fine enough for rice flour, but grinding your own gluten free grains seems to be popular? I want to get a standalone mill. Komo seems to be the brand to go but does anyone else know?
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Mar 9, 2017 15:28
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Second attempt at oat porridge bread, turned out much better.  
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Mar 10, 2017 11:16
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i made some of that raisin bread I've made 100 times, but this time I actually autolysed overnight like it suggests in tartine bread and I ended up w/ a more open crumb and a crispier crust than I ever got beforeSubmarine Sandpaper posted:I dunno if mockmill can go fine enough for rice flour, but grinding your own gluten free grains seems to be popular? if youve got a kitchenaid mixer there's a grail mill attachment
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Mar 14, 2017 15:18
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Pretzels came out looking pretty neat: Not sure why exactly, they are coming out too light and fluffy, and then there's the patterning. Not what I was going for, but my wife loves them.
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Mar 19, 2017 19:16
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