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Boot and Rally posted:This looks like the stuff I buy from a local baker. How do I make this? higher hydration, stronger flour, better scoring, steam in the oven
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May 5, 2019 20:56
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Hefty posted:Is my starter okay? You might be tempted by my previous post to take this with a grain of salt, but it’s totally fine if the top dries out a little like that. Just discard the floating crust on the next feeding.
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May 6, 2019 17:34
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That doesn't seem healthy tbh. How does it smell? I had green mold show up on an attempted to revitalize a scoby which was probably due to cold temps.
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May 6, 2019 19:45
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Made a sourdough loaf over the weekend, one day I will remember to take crumb shots of something:
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May 6, 2019 20:00
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Submarine Sandpaper posted:That doesn't seem healthy tbh. How does it smell? I had green mold show up on an attempted to revitalize a scoby which was probably due to cold temps. It didn’t smell bad necessarily. Kinda strong though? I’m not sure what it’s supposed to smell like since this is my first time. I scooped a bunch off the top and fed it and it grew by about a third and looks normal again so maybe it’s fine?
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May 7, 2019 02:13
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My starter came back fine. The lumpy white stuff was probably just an excess of yeast poop. Trust your nose. Strong smell is fine. If it is mouldy you'll know it.
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May 7, 2019 03:10
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Boot and Rally posted:This looks like the stuff I buy from a local baker. How do I make this? it's not too hard but you probably will have to practice at it for a while. the basic recipe is 425g bread flour, 25g white whole wheat, 355g water, 1/4 tsp yeast. mix that together and ferment it over night, you should see some bubbles when you wake up. measure 10g of salt into it and put about a tbsp of water on that and dimple it into the dough, then squish everything together so the salt is thoroughly mixed in. let it sit for 30 mins, and do a turn and fold on it (if you don't know what turn and fold is, google it) do the 30 mins + turn and fold 3 more times. by the end the skin of the dough should be pretty tight, and on the fourth time you should transfer to a banneton or bowl with a floured kitchen towel in it. rest it in the towel for a half hr, then preheat a dutch oven inside your oven at 500 deg for 1 hr. so the dough inside the towel has now been rising for 1.5 hrs total. now take the dutch oven out, take the lid off, and drop the dough into the dutch oven. after replacing the lid and putting it back in the oven, bake for 20 mins. remove lid and bake for another 30-40 mins until it's really dark and brown. remove it from the dutch oven and rest it for at least an hour, preferably two, and you should have some nice bread. the most important advice i can give imo is after you've added the salt you want to be very gentle with the dough so as not to deflate it.
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May 12, 2019 14:11
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Decided that today is a rye day, but was out of malt syrup. Found some powder, though. Hence, light rye with caraway, onion, and garlic is rising. Edit:  Probably could have let it rise longer, but I like dense crumb in my rye. Liquid Communism fucked around with this message at 22:23 on May 13, 2019 |
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May 13, 2019 16:45
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A friend wanted some Armenian rosemary bread but I couldn't find anything about that (any ideas? probably something more like foccacia or a lavash or something?) so I just made Kenji's better no-knead bread and put a bunch of fresh rosemary in. It's pretty good. The crust is not as thick and crunchy and a bit more tender than last time I did a no knead bread (which was the NYT recipe, IIRC)-what could have caused that? Not sure i like it better or worse, it's just different. I did brush olive oil over the surface of the dough right before I stuck it in the dutch oven so the sea salt would stick better-maybe that made the difference?   Does the same better no-knead bread make decent pizza dough?
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May 20, 2019 02:30
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Say I wanted to use a regular no-knead recipe to make rolls. Would there be anything I need to change to make sure they come out right? Or do I just pop em in the dutch oven and bake them for the same length as a regular loaf?
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May 25, 2019 14:34
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I made some bread from the sourdough starter I started 2 weeks ago. Used King Arthur flour recipe (https://www.kingarthurflour.com/guides/sourdough/bake.html) and made the starter from Trader Joe’s whole wheat flour. Here are some pics: Rising starter:  Dough just before cooking:  Hit 210 exactly:  Looks real good:  Crumb shot:  Tastes real good with: butter, salt/olive oil, or Trader Joe’s everything but the bagel sesame seasoning. Crust is good and it’s nice and chewy. Flavor is overall good but not as sour as I was expecting. Start to finish took me 12 hours today. I love bread.
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Jun 2, 2019 15:11
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I just made my first no-knead bread (the Serious Eats Better No-Knead Bread) and aside from having to put it in the fridge at 7 hours instead of 12-16 hours it came out great. (I think my kitchen must be a LOT warmer than Kenji's.) I used to make pizza dough all the time so I'm looking forward to making some pizza with no kneading soon. Right now, though, I want to make a sandwich loaf, or perhaps a sandwich-like loaf using the no-knead technique. I'm looking for something that general shape, that I can slice for sandwiches. All the recipes I find include sugar in them-- is that just because sandwich bread is usually sweet? I try to avoid added sugar in general right now, so a non-sugar recipe would be good. Should I use a different search term to find bread that can bake in a loaf pan and become generally sandwich-loaf shaped?
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Jun 3, 2019 03:52
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I tried the serious eats no knead as pizza dough and it was kind of almost a disaster. Maybe I screwed up somehow (but how?) but it was waaaaay to soft and sticky to work with. I wound up throwing it in the stand mixer for a few minutes with an extra half cup or so of flour and hand kneading for a bit to get it to a more workable texture and then it turned out great.
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Jun 3, 2019 04:08
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Kaiser Schnitzel posted:I tried the serious eats no knead as pizza dough and it was kind of almost a disaster. Maybe I screwed up somehow (but how?) but it was waaaaay to soft and sticky to work with. I wound up throwing it in the stand mixer for a few minutes with an extra half cup or so of flour and hand kneading for a bit to get it to a more workable texture and then it turned out great. High hydration doughs are indeed trickier to work with, it took me a decent number of hosed up pizzas before I got good with it. Check out this cool video that shows some tips on how to handle it: https://www.youtube.com/watch?v=vEG1BjWroT0
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Jun 3, 2019 05:33
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I've been having some issues with burnt bottoms when using the FWSY style dutch oven method. The rest of the crust and crumb turns out great. Any ideas for adjustments to make or mistakes I may be making?
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Jun 4, 2019 01:35
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I saw a previous post say to put a sheet pan on the rack below the one your Dutch oven is on. Block the direct heat from the element.
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Jun 4, 2019 02:34
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Father’s Day is coming up and my dad loves to bake bread. What’s a good bread baking book to buy him? Are Bread Baker’s Apprentice and FWSY still good? The only bread cookbook my dad has ever used is Beard On Bread by James Beard. I don’t know if knowledge has changed since that was written, but if nothing else I’d like something with a ton of good recipes for him to try. EDIT: I’m also gonna get him a Baking Steel.
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Jun 4, 2019 22:52
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FWSY + plastic mixing/rising bin and a dutch oven if he doesn't already have one
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Jun 4, 2019 23:02
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I. M. Gei posted:Father’s Day is coming up and my dad loves to bake bread. What’s a good bread baking book to buy him? Are Bread Baker’s Apprentice and FWSY still good? Bread bakers apprentice is a really solid read
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Jun 4, 2019 23:24
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Kenshin posted:FWSY + plastic mixing/rising bin and a dutch oven if he doesn't already have one w00tmonger posted:Bread bakers apprentice is a really solid read drat, Dad specifically told me to only get him one book. FWSY seems to go into more detail about the basics of bread, while Bread Baker’s Apprentice looks like it has more variety in its recipes. If I had to only get one, which of these should I pick?
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Jun 5, 2019 00:51
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I have and love Artisan Breads Every Day by Reinhart. He wrote it 8 years after TBBA and it repeats some of his favourite recipes from that book with a bunch of new stuff. The ease of its recipes and the flexibility of its methods and timing suit me very well. But I don't have FWSY so I can't compare for you.
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Jun 5, 2019 01:16
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I. M. Gei posted:EDIT: I’m also gonna get him a Baking Steel. Seconding Kenshin here, skip the steel and get a Dutch oven if he doesn't have one already. The Lodge combo cooker is what I've got and it works particularly well since it's so much easier to get the dough into a shallow pan than it is to lower it into a deep pot.
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Jun 5, 2019 01:48
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Finally back to baking now that the weather's gotten warmer. 
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Jun 5, 2019 01:54
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Jimbozig posted:I have and love Artisan Breads Every Day by Reinhart. He wrote it 8 years after TBBA and it repeats some of his favourite recipes from that book with a bunch of new stuff. The ease of its recipes and the flexibility of its methods and timing suit me very well. Well great now I have 3 titles to pick from. Stringent posted:Seconding Kenshin here, skip the steel and get a Dutch oven if he doesn't have one already. The Lodge combo cooker is what I've got and it works particularly well since it's so much easier to get the dough into a shallow pan than it is to lower it into a deep pot. He already has a Dutch oven, and it’s a Lodge cast iron. I don’t know if it’s this exact one, but it’s close. EDIT: Actually I think he has at least two Dutch ovens. I. M. Gei fucked around with this message at 04:56 on Jun 5, 2019 |
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Jun 5, 2019 04:48
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I. M. Gei posted:Well great now I have 3 titles to pick from. I have all 3 and if I had to pick only one, it would be FWSY.
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Jun 5, 2019 05:53
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He also did a 15th Anniversary update of TBBA a couple years back with some updates and a couple new recipes.
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Jun 5, 2019 06:53
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I. M. Gei posted:He already has a Dutch oven, and it’s a Lodge cast iron. I don’t know if it’s this exact one, but it’s close. In that case, assuming y'all have a decent scale, the next things I'd get are one or two bannetons, a lame for scoring and a decent bench scraper.
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Jun 5, 2019 06:56
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Speaking of scales, mine is on its last legs. Anyone have a recommendation?
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Jun 5, 2019 06:58
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If you look at the equipment thread there are really two options - the kd-8000 or the maestro. I have an oxo one which I'd like to replace but it still works so  Maestro
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Jun 5, 2019 16:15
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Stringent posted:In that case, assuming y'all have a decent scale, the next things I'd get are one or two bannetons, a lame for scoring and a decent bench scraper. Dad requested the baking steel, and I already ordered it. Although if those other things are cheap, I may be able to add them. And yeah we already have a good scale, a KD-8000.
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Jun 5, 2019 18:00
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Definitely get the scraper and bannetons if you don't own them already, they're cheap and make things so much easier that I consider them almost required. A lame is a nice-to-have if you like fancy scoring, but I personally just let the natural cracks form, it's a more "rustic" look.
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Jun 5, 2019 18:10
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I made a lame from a double edged razor blade and a chopstick.
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Jun 5, 2019 18:22
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What can I do with self rising flour beyond biscuits and cakes? There any loaves that also use yeast alongside self rising flour?
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Jun 5, 2019 20:14
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Flash Gordon Ramsay posted:I made a lame from a double edged razor blade and a chopstick. I’ve got a lame, and maybe I’m using it wrong but I get better results with a wet bread knife.
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Jun 5, 2019 22:32
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Liquid Communism posted:Speaking of scales, mine is on its last legs. Anyone have a recommendation? get the maestro, it is strictly an upgrade from the kd8000 1) softer touch buttons, with a more responsive ui 2) more pleasing beeps 3) better form factor, with a slightly larger weighing platform and less vertical height 4) it shows you how close to overloading the scale you are, so you don't damage it 5) detachable display 6) slide-out 0.1g scale 7) it's all black so that's obviously a huge perk
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Jun 6, 2019 03:59
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therattle posted:I’ve got a lame, and maybe I’m using it wrong but I get better results with a wet bread knife. The curve of the razor makes a huge difference in my experience. I always end up snagging when I used a straight blade, no matter how sharp. Plus I feel like I have more control over the shape and depth of the cuts with the lame.
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Jun 6, 2019 14:20
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Flash Gordon Ramsay posted:The curve of the razor makes a huge difference in my experience. I always end up snagging when I used a straight blade, no matter how sharp. Plus I feel like I have more control over the shape and depth of the cuts with the lame. Yep.
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Jun 6, 2019 15:43
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Hold the blade at an angle so it acts like a guillotine, and slash decisively. Or use scissors. Whatever works.
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Jun 7, 2019 02:33
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Some breads just need different things. The one place I used to work we used a lame for most everything except for a cranberry-walnut bread for that we used a serrated knife like this https://express.google.com/u/0/prod...CFYmLyAodPqEJQQ
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Jun 7, 2019 13:09
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Anyone have any tasty, easy, healthy bread recipes? Also, if I just want to make the NYT no-knead recipe more healthy can I just use wheat flour? And I will hi knives asked this before but has anyone made wheat sourdough? I like the big round crusty loaves if that helps at all? 10 Beers fucked around with this message at 14:40 on Jun 14, 2019 |
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Jun 13, 2019 23:40
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