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baquerd posted:I think a little of this is pretty normal, particularly for lower hydration doughs. If it were to start grinding, smoking, or halting, that would be a big concern. Okay, thanks. By the way this is what I made (with molasses) and it turned out great https://www.kingarthurflour.com/recipes/classic-100-whole-wheat-bread-recipe
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Apr 23, 2018 18:26
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Fun experiment time, made some dough with what might be KA white whole wheat, might be a mix, or might be anything else. Someone (mom) keeps mixing flour without telling me. So the pizza dough for tonight is getting a regular rise punch rise knead bake, the other half is getting a rise punch 24 hours in the fridge rise, knead then bake for a calzone. Reports as they come.
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Apr 25, 2018 17:39
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I salute you, nerdy bread man!
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Apr 25, 2018 23:59
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Is there a video of the poke test?
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May 6, 2018 22:45
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nwin posted:Speaking of...good pretzel recipe anyone?
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May 7, 2018 01:58
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I'm looking for some thoughts on bagels. I've been experimenting with making my own, and while I'm much closer to what I'm picturing, I still feel like the insides are much too soft. When I cut open a bagel from one of the local bagel shops, the interior has a fairly tight crumb, is doughy, and is nice and firm. If I press on it, it resists nicely. When I cut open one of mine, the inside has a lovely open crumb that I'd like in my regular bread, and it's quite soft. While this is nice, I'm not sure if this is what I'm really going for in bagels. I'm following Peter Reinhart's recipe from The Bread Baker's Apprentice. I'm using KA bread flour, and I've experimented with bumping the gluten content to around 17% with vital wheat gluten, which I thought came out much more nicely. I also notice that mine are swelling much more than I would expect during the boil phase and again during the oven spring. I'm shaping them with the stretch and wrap method, and I'm borrowing a trick from Cooks Illustrated where you twist the log of dough to increase the exterior tension. So what I have are a few questions: - Are mine too soft, or do I just not know what a 'true' bagel is like inside? - Has anyone had experience with off flavors caused by boiling with baking soda? I can't tell where a slight off note is coming from. - Any good shaping tips or pitfalls I might be running into? - What's your favorite unusual bagel topping? I'm looking for new things to try.
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May 25, 2018 12:59
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I'd point to your fermentation time if you're getting open crumb at ~55% hydration. How's your color post bake and for the overnight are you using DMP? - Very fresh bagels, in my experience, are quite soft with a lot of the chew coming from the crust (comparatively). Check if the crumb behaves how you expect 8 hours and a day after baking. How much and how are you kneeding? Where are you at as a good fresh bagel is hard to find i.e. Einstein is popular here but imho poo poo. - I use Lye now but you may want to bake your baking soda or throw in some molasses (not sure how effective this actually is) - practice - parbake then pizza toppings
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May 25, 2018 14:44
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Has anyone made a Russian black bread? I was looking up recipes and was surprised at the variety of things that go in them.
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May 25, 2018 14:57
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Mr. Squishy posted:Has anyone made a Russian black bread? I was looking up recipes and was surprised at the variety of things that go in them. I've made the King Arthur recipe, it was good. Looked like this: 
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May 25, 2018 15:07
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Bagels are mysteries best left to the shamans residing in the New York area.
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May 25, 2018 15:13
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Submarine Sandpaper posted:I'd point to your fermentation time if you're getting open crumb at ~55% hydration. How's your color post bake and for the overnight are you using DMP? I'm not super happy with the color, to be honest. I feel like it takes them longer to pick up a nice brown than I would like, and they generally end up paler overall. There's also a slight yellow tinge, which I attribute to the boiling - the water is a dark yellow/brown color after boiling a dozen. DMP = diastatic malt powder? I somehow misordered from King Arthur and got malt syrup instead and have been using that. To the fermentation time, the recipe has a 2 hour sponge, a 20ish minute rest before forming, and then another rest before putting them in the fridge overnight. He calls for a float test before fridging them which I have been skipping as my bagels typically float immediately. I'm honestly not sure what purpose this is serving - if they're proofing overnight anyway, I'm not clear on what I'm going for before putting them in. I have been machine kneading for ~6 minutes and then by hand as needed, usually a minute or two. I'm in the DC area, and have tried most (all?) of the local bagel shops at one time or another. I'll eat an Einsteins bagel, but they're so different from everything else I can get down here that I would prefer to get something else.
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May 25, 2018 23:48
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Get the DMP and bake your soda or use lye. You'll get better color with both. Sounds like your crumb is actually good, I look for https://www.google.com/search?q=bar...w=2560&bih=1334 They opened one up only 40 mins away so that's a weekend trip. ty thread
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May 26, 2018 00:33
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I recently moved house and stopped baking for a few weeks. My starter spent most of the time in the fridge and got a couple of feeds when I remembered it existed. Now I’m settled and want to bake again, but despite daily feeding for a week, dumping and replacing 50/50 rye/water, and it being nice and warm, it’s still really really sluggish to ferment. Previously it would almost overflow its jar within 6-8 hours, now there’s some activity, but not much, and it doesn’t seem to really be changing dramatically in smell/appearance. Is there anything I can or should do, or do I just keep feeding it until it bounces back?
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May 30, 2018 01:16
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Just keep feeding it. It'll come back. My starter is going on 10 years old and I forget about it in the fridge all the time. A day or two of feeding and it's back to normal again.
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May 30, 2018 03:11
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Thanks pantsfree for the reminder that it's been four or five weeks since I've fed my starter. The last time I had neglected my starter for about as long, I spent a week letting it build strength up, then baked two of my best loaves yet. This page needs more pictures; apologies for the converging lines, I was in a hurry since I had company over:  Both loaves were batard and I got the chance to use the rattan proofing basket my wife got me for my birthday. The other loaf was proofed in an oval-shaped bowl lined with a kitchen towel. After using both proofing vessels side by side, I really prefer the basket; the dough seemed to have more moisture drawn out and had a superior crust. In case anyone is curious, this is the same ~75% hydration recipe I've been grinding for experience with ~82% bob's artisan bread flour, 12% whole wheat, 6% dark rye.
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May 31, 2018 15:05
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I know just enough to identify that the rough dome shape of large bubbles in the crumb of the right hand loaf indicates some kind of process flaw. I think. Can anyone help clue me in as to what causes that?
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May 31, 2018 19:28
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usually those holes represent under-fermentation but the walls are looking good, the crust has blisters, and the crumb well evenly dispersed so one of: an unlucky cross section, a not so perfect final shaping, the dough stuck to the proofing container when being transferred (probably the kitchen towel loaf) messing up the CO2's distribution, or a too shallow of a score. I'd lean towards the kitchen towel causing it because that's why I don't use them anymore for fridge proofed high hydration dough.
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May 31, 2018 19:44
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Thanks for the critique. That was definitely the kitchen towel loaf in the cross-section. I realized when I posted that I never took a cross section of the basket loaf. I recall scoring those loaves deeper than normal but at a shallower angle (practically flat). I'm also just bad at shaping and maybe part of that it's because I'm cutting my teeth on a high hydration recipe and I need to play with the moisture or try an easier-to-handle one. The dough almost always sticks like crazy on my wood cutting board. At any rate I was happy to see a more open crumb than I usually do and the crust was delicious as usual. What causes the transverse "tears" on the crust of the overhead (basket proofed) loaf? I gather that it didn't have enough room to expand at some critical point, but is there a usual suspect?
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May 31, 2018 21:47
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Yeah those tiny rips are due to a lack of scoring. It's surprising how much you can cut a batard.
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May 31, 2018 22:23
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I've very nearly got my adaptation of King Arthur's Russian black bread recipe to sourdough dialed in. Didn't get this one mixed as as uniformly as I should have, but the flavor and texture were quite good. 
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Jun 11, 2018 01:52
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Stringent posted:I've very nearly got my adaptation of King Arthur's Russian black bread recipe to sourdough dialed in. Didn't get this one mixed as as uniformly as I should have, but the flavor and texture were quite good. Gotdam
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Jun 11, 2018 03:03
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Stringent posted:I've very nearly got my adaptation of King Arthur's Russian black bread recipe to sourdough dialed in. Didn't get this one mixed as as uniformly as I should have, but the flavor and texture were quite good. All right, now I know what I am doing next weekend.
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Jun 11, 2018 13:30
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Overproofed due to timing issues, but still perfectly edible. 
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Jun 16, 2018 12:37
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Been getting into sourdough recently. I think I've still got problems with my technique because I get not-so-great oven spring and my slashes don't really open up much, which to me means I'm not shaping the dough correctly. I've had the most luck with lower hydration doughs (~65%) but I want to get jiggy with the jiggly. Sourdough pain naturel (65%)  San Francisco Sourdough (65%)   Tartine style bread (69%)   Walnut and cranberry sourdough (86%) I can't complain, because it's still good bread. It's just not pornographic bread.
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Jun 21, 2018 01:00
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Are you cooking in a dutch oven?
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Jun 21, 2018 01:19
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I found transferring the dough to the dutch oven to be quite difficult, and the oven spring was roughly the same as I was getting with my current setup, which is a tray with boiling water to create steam in the oven, then baking on a preheated cast iron pan. Although it turns out that I was baking with the grill up until yesterday, which explains why my tops were browning so quickly  I'm still learning my oven though, I'll give the DO method another go tonight, I've got more boules retarding in the fridge.
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Jun 21, 2018 01:38
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I've got a combo cooker so the method would be a little different for a straight dutch oven, but it should transfer OK. The way I'd do a transfer is to turn the dutch oven upside down and place it on your banneton. Then you can flip the whole thing over and just pull out the banneton. If the dough isn't separating cleanly from the banneton just use more rice flour next time. On my combo I follow the same procedure but into the fry pan portion. Might be a bit tricky the first few times, but it's probably still easier than handling the dough directly.
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Jun 21, 2018 04:28
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Does anyone else have problems with the bottom crust getting a little overdone? I've used a dutch oven but started using a combo cooker exclusively with the same result, consistently. I bake with the rack in the dead center of the oven and wonder if raising the rack a little or putting a cookie sheet on a separate rack immediately below will help. I can't test a fix now because I'm nursing my starter back to health after forgetting it in the fridge for some 6 - 8 weeks, then taking it out to warm up and feed, only to forget it for another couple days on the counter  Edit: and speaking of the Lodge combo cooker, they're on sale at Amazon for $27. Average is about $35. Big Nubbins fucked around with this message at 19:51 on Jun 22, 2018 |
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Jun 22, 2018 18:24
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Is there any difference in flavor between a sourdough starter based on wheat vs rye? I'm wondering if it's worthwhile to make both or to just pick one.
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Jun 25, 2018 13:55
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El Disco posted:Is there any difference in flavor between a sourdough starter based on wheat vs rye? I'm wondering if it's worthwhile to make both or to just pick one. I have never tested side-by-side, but rye tends to make a much more active starter which will need to be fed more often. Rye starters should also reach maturity faster than a wheat one would, which is why some people use rye as a "booster" to speed up their beginning starter or just pep it up after storing it in the fridge for a while or whatever. I have read that rye starter is more sour than a wheat one, but I haven't personally found that to be true. You could always start both and compare. I've also heard of people doing mixes of like 20% rye and 80% wheat. It's all about experimenting and finding what works best for you. Mikey Purp fucked around with this message at 17:49 on Jun 25, 2018 |
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Jun 25, 2018 17:46
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Here's a fun thing. I made 2 loaves using this recipe: https://www.seriouseats.com/recipes/2014/08/simple-crusty-white-bread-recipe.html I did cut the recipe in half, and baked it in two 9.25"x5" loaf pans on a preheated baking steel instead of a preheated dutch oven. I also made the halved recipe twice. Once with King Arthur All Purpose and the 2nd batch with All Trumps. https://www.generalmillscf.com/products/category/flour/hard-spring-wheat/all-trumps-enriched-malted-50lb These are the loaves that resulted. https://imgur.com/a/VxvJWmm Both are actually delicious and the tighter(?) crumb from using the loaf pan is actually great since these are mostly for pb/j sandwiches and I hate having giant holes that my jelly falls through. Any guesses as to which loaf is which flour?
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Jun 26, 2018 18:02
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Question: I know that I want to avoid putting a lot of various ingredients in my dough pre-rise. Are there some that should be rise-neutral? What if I sprinkle dark chocolate bits all over it? I have previously added them during the final folding (pre-proofing) phase, but they don't get well distributed. If I add a bunch of broken-up dark chocolate bits will it affect the rise?
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Jun 26, 2018 18:16
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Not the best picture but, malt bread: Made with anise, caraway and malt extract. It smells really good. Bagels with sun dried tomatoes: 
Alhazred fucked around with this message at 15:48 on Jul 1, 2018 |
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Jul 1, 2018 13:08
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Used cornmeal instead of flour in my banneton for normal Saturday FWSY and they turned out crazy pretty. This bread always gets people gushing over it at parties. I even explain how easy and cheap it is, people still just gawk like it's a magic trick.
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Jul 5, 2018 01:36
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 So I’m pretty certain my issues with my oven spring and slashing are to do with my shaping technique. Does anyone have any videos showing how to shape high hydration boules? (pic is a sweet potato rosemary loaf)   I recently got a baking steel, so I’ve been baking bread on that, in addition to steaming my oven with towels. I couldn’t go past making some sourdough pizzas though.
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Jul 5, 2018 05:00
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https://www.youtube.com/watch?v=45z18TtFijU
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Jul 5, 2018 05:06
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I've been following that technique as well as this video. I'm guessing it's just down to experience. My dough never holds its shape that well when it comes to shaping, and it tends to pancake a bit by the time I've got it on the peel and slashed it. I assume this is normal for higher hydrations though? Also, my razor always catches the dough and causes jagged edges am I just doing it wrong? 
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Jul 5, 2018 05:24
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Almost hit 100 degrees today, so naturally I had to have the oven on for a couple hours. 80% white, with 15% whole wheat and 5% rye, 75% hydration.  Anyone know how I can get my batards to come out...more plump? I want them to come out round with a lot of upward spring, but they are usually more rectangular. I'm thinking scoring deeper next time might do it.
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Jul 5, 2018 05:38
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So you mean it's pancakeing after you take it out of the banneton? To a certain extent that is normal, but it could also be a sign of overproofing. What hydration are you working at? The crumb on the loaf you posted looks good to me, except for the bubble you missed on the lower right hand edge. Is there anything in particular you're looking to fix? If your razor is catching you're moving it too slowly. Needs to be quick and incisive. If you've got the time and space I highly recommend proofing overnight in the fridge. Cold dough holds its shape a lot better and is much easier to score.
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Jul 5, 2018 05:39
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| # ? Apr 20, 2024 01:08 |
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Lately I've been lowering the hydration on this recipe, from 86% to ~79%, just to get a better handle on dealing with wetter dough. The main thing I want to fix is my scoring (getting that 'ear' like on Mikey Purp's loaves) and shaping my boules/batards to get better tension. I now suspect that I've been overproofing, so I'll have to give that a go for my next bake.
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Jul 5, 2018 06:00
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