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baquerd posted:Grilled Tangzhong milk bread is going to make ridiculously good french toast I predict. Tangzhong bread makes some of the best french toast I've ever had. On par with challah and brioche, easily.
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Jun 25, 2017 02:25
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May have to give that a try at some point, but I don't think anything can shake my love for challah french toast.
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Jun 25, 2017 03:48
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On that subject: best challah recipe, go.
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Jun 26, 2017 03:16
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Olive Garden tonight! posted:On that subject: best challah recipe, go. This is the best I've tried.
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Jun 26, 2017 21:43
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How big an issue will this be: I was making a batch of bread rolls, put all the stuff in the bread mixer and started mixing it, then realised how ungodly noisy it was, and turned it off due to the fact it's midnight here and I don't want to be a dick to my neighbours. I gave the dough a mix with a spatula to get it all incorporated, but haven't kneaded it. Can I leave the dough to rise and need it in the morning, or should I knead it by hand to prevent it ruining?
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Jun 27, 2017 00:09
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Give it a stretch and fold in a few hours put it in fridge. Then stretch and fold again when you wake up. Then another a few hours later leaving it at room temp. Should be good to go after that.
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Jun 27, 2017 01:24
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Thumposaurus posted:Give it a stretch and fold in a few hours put it in fridge. Then stretch and fold again when you wake up. Then another a few hours later leaving it at room temp. Cheers. I gave it a little kneading about 10 mins after leaving it in the bowl. Then I put it back in the bowl and it's been about an hour rising at room temp. I'll take it out, knead it a little more, whack it in the fridge and then use the mixer tomorrow morning on it and hopefully it'll turn out alright. Kneading by hand is a pain in the rear end and I could tell I hadn't formed enough of a gluten network in the bread. So much easier when a machine does it for me.
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Jun 27, 2017 01:48
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Finally had a go at focaccia. Added diced pancetta, parmesan and rosemary to the dough. Was good, would focaccia again. 
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Jun 27, 2017 02:17
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Stringent posted:Finally had a go at focaccia. Added diced pancetta, parmesan and rosemary to the dough. Was good, would focaccia again. God drat that looks amazing. The interior looks like lard bread, with the texture of focaccia?? Sign me right up.
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Jun 27, 2017 14:16
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Restaurant Depot tends to have really lovely bread, but lately they've been carrying a nice loaf of sourdough that is almost as good as what I can make at home. At $2 a loaf, I put my homemade starter in the freezer for a vacation.Stringent posted:Finally had a go at focaccia. Added diced pancetta, parmesan and rosemary to the dough. Was good, would focaccia again. Yeah, that looks perfect! Great job.
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Jun 27, 2017 14:25
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large hands posted:you're using a hot Dutch oven w/ lid right? I would still trying a shorter rise/fermenting time, i feel like your dough might be over risen. Recipe please, these look great and so far all my buns were kinda lackluster.
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Jun 27, 2017 21:47
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Nagelfar posted:Recipe please, these look great and so far all my buns were kinda lackluster. i used this recipe as a base. i don't bother with the baking soda faux pretzel wash, i just use an egg wash. i reduced the sugar from 6Tbsp of brown sugar to 2tbsp of honey and 1tbsp molasses. i also find they need to cook for a little longer. there's a place in my town that makes tons of different savory buns filled with everything from curry chicken to roast beef, they even have one with a burger patty inside, I'm using the recipe I linked to try and get something similar. next time I'll try roast beef, cheddar and pickle.
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Jun 29, 2017 17:09
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I'm so bad at fermentation. The formula says 2 hours bulk fermentation, but it seems to be passing the finger-poke test after half an hour. I never know whether to degas and let it go the full time, or just let it be.
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Jul 4, 2017 20:50
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Doing my first ever loaf of sourdough bread today. I just used measuring cups because I don't have a kitchen scale. Wish me luck.
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Jul 4, 2017 21:24
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Over-proofed again. I just don't get it, why are my proofing times like a quarter of what they should be?
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Jul 5, 2017 00:54
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How hot is it in your kitchen? Proofing times are just a general guideline. Recipes are usually written with an average room temperature in mind. You can control the temperature of your final dough by adjusting the water temp but you have to know your room, flour, starter(if using) temperatures plus a little extra from the friction of the machine. Or mix it and throw in the fridge for an overnight proof.
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Jul 5, 2017 02:03
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   I'm really happy with how it turned out. It went really well with the barbecued ribs, corn, and coleslaw we had for dinner. I thought for sure it was going to turn out awful because the dough was still so sticky when I threw it in the dutch oven. I screwed up making the little slices on the crust because the dough was so tacky and I didn't have a sharp enough knife. Tastes pretty good even though I used too much salt. I'll use less wheat flour next time, it was too "wheaty" for my liking. I was expecting more sour flavor, but there was just a hint of it.
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Jul 5, 2017 02:21
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Petr posted:Over-proofed again. I just don't get it, why are my proofing times like a quarter of what they should be? Man, I feel you. Especially in the summer, for whatever reason there seems to be like a 15 minute window at most where the bread is correctly proofed after which it goes over in no time flat.
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Jul 5, 2017 02:29
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Thumposaurus posted:How hot is it in your kitchen? I already do an overnight proof for pate fermentee, but it's not the whole formula. My kitchen is pretty much normal room temperature. I know I have problems with quick proof times, so I used cold water. Still, it felt fully-proofed by a quarter of the time it should have. Edit: Also, no machine. I just hand-knead. Petr fucked around with this message at 02:31 on Jul 5, 2017 |
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Jul 5, 2017 02:29
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Bareback Werewolf posted:
If you're doing the dutch oven thing, you definitely want the dough really sticky and shaggy, because the moisture is what makes your crust.
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Jul 5, 2017 02:30
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Bareback Werewolf posted:I was expecting more sour flavor, but there was just a hint of it. An overnight proof in the refrigerator will get you a more sour flavor. Also, get a scale.
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Jul 5, 2017 02:31
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Stringent posted:An overnight proof in the refrigerator will get you a more sour flavor. Yeah, I'm going to try an overnight proof on my next loaf. I'll get a scale eventually if I stick with this bread making stuff.
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Jul 5, 2017 02:39
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You kind of need a scale to bake bread. I wish it wasn't the case, but volume measurements just don't suffice. Once you get a bunch of experience you'll get a feel for it and know how much to use just based on intuition and estimation, but until then, I've been using this (and recommending it) for years. I couldn't ask for anything more out of a scale, other than maybe scooping the flour for me. Also, the scale is useful for all sorts of other things, both in and out of the kitchen. $35 well spent.
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Jul 5, 2017 02:39
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I think part of my problem is that the finger-poke test has never really made sense to me. The description "springs back part-way but not all the way" applies to newly-mixed, unfermented dough. So I don't really know how to tell when I should stop proofing.
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Jul 5, 2017 03:36
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Petr posted:I think part of my problem is that the finger-poke test has never really made sense to me. The description "springs back part-way but not all the way" applies to newly-mixed, unfermented dough. So I don't really know how to tell when I should stop proofing. https://www.youtube.com/watch?v=6oAfl1u0fIw
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Jul 5, 2017 03:59
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Stringent posted:Finally had a go at focaccia. Added diced pancetta, parmesan and rosemary to the dough. Was good, would focaccia again. Late to the party but wanted to say that looks like tasty focaccia. Which recipe did you use?
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Jul 5, 2017 04:35
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Used this: http://www.bbc.co.uk/food/recipes/focaccia_08389 and added some diced pancetta, grated parmesan and chopped fresh rosemary.
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Jul 5, 2017 06:50
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Thanks, but I know the concept. I've just never seen a situation where the dough didn't act like that, even before proofing at all. The only thing I can get from the test is whether it's too late, because yeah it does stay all the way when it's over-proofed.
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Jul 6, 2017 04:44
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So, I'm wanting to start my own sourdough, what would a good recipe be?
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Jul 6, 2017 05:36
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https://cooking.nytimes.com/recipes/1016277-tartines-country-bread Full disclosure, it's rarely as simple as the directions make it sound, but stick with it and it'll get there.
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Jul 6, 2017 06:22
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Petr posted:Thanks, but I know the concept. I've just never seen a situation where the dough didn't act like that, even before proofing at all. The only thing I can get from the test is whether it's too late, because yeah it does stay all the way when it's over-proofed. Unfermented dough doesn't act like that, it's way springier and fills in both more quickly and more completely. Just poke some bread and feel it. Stop thinking so hard about it, you'll know when it's right if you just experiment.
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Jul 6, 2017 06:45
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Under proofed and over proofed are both pretty obvious, it's proofed that's tricky.
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Jul 6, 2017 06:55
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iospace posted:So, I'm wanting to start my own sourdough, what would a good recipe be? This worked great for me: http://www.thefreshloaf.com/node/10856/pineapple-juice-solution-part-1 http://www.thefreshloaf.com/node/10901/pineapple-juice-solution-part-2
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Jul 6, 2017 16:34
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Bareback Werewolf posted:
That's a great crumb for a young starter. It will get better and better, and more sour, with every use! I promise! Also, this: Petr posted:If you're doing the dutch oven thing, you definitely want the dough really sticky and shaggy, because the moisture is what makes your crust. When I do SD in my dutch oven, the dough is SUPER wet. Trust me, it works.
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Jul 7, 2017 03:18
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Made two loaves for lunch at my friend's house today. First is with manchego cut into about 1cm cubes.   Then the other is with cumin since we were having lamb. Put a bit too much in, but it was good with the meat.  
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Jul 9, 2017 11:43
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I"M MAKING A BREAD
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Jul 30, 2017 21:28
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Control Volume posted:I"M MAKING A BREAD same today I am a challahback girl
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Jul 30, 2017 21:43
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SymmetryrtemmyS posted:same Tomorrow you better be making french toast then. Stale challah is the bee's knees.
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Jul 30, 2017 23:58
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Liquid Communism posted:Tomorrow you better be making french toast then. Stale challah is the bee's knees. Why else would I make challah? One of the two loaves is reserved for exactly that purpose.
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Jul 31, 2017 01:48
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First time trying to make shokupan using this recipe Didn't rise enough in the last proofing to fill the loaf pan like it was suppose to, but was still very tasty.
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Jul 31, 2017 18:32
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