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Jestery posted:What the heck , ciabatta bread was invented in 1982? Yeah it’s like my favourite bread fact.
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May 18, 2020 12:11
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We can't have our citizens buying all these baguettes, so let's instill some national pride and create an inferior loaf that will plague sandwich menus for decades. Ciabatta is fine. I just am annoyed that it's pretty much become the default bread for a club sandwich much of the time.
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May 18, 2020 13:15
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Dill sourdough experiment following up on the rolls I made. I think I have nailed down the steps for a thin, crispy crust and a chewy interior. Will probably run another trial this coming weekend to see if I can turn this into tiny rolls so it doesn't go stale as quickly.
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May 18, 2020 18:14
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The first bread I could do consistently and with anybody being impressed was ciabatta. It's a basic lean dough that's only real probably is handling how wet it is. I think I've even had more luck with it than doing artisinal loaves. Nonetheless, I'm trying to move on to other styles. I don't really like the sandwiches it makes and am wanting something more like the sub rolls I'd use to have in upstate New York. It's hard to gauge what exactly I want because I think it's like a regional variation. I'm looking up hoagies, french bread, and italian bread; none of them are particularly any one "thing" on their own. I'm currently settling on a fairly wet (+60% baker's hydration) dough that has a little bit of fat in it. I keep seeing a trend with that and kaiser rolls. Is there a general category for that kind of dough? I don't think I would necessarily call it an enriched dough, but it isn't lean either. A lot of recipes for these breads call for all-purpose flour, not bread flour; even King Arthur's site has stuff us AP flour, so it's clear the recipes aren't naive. However, I will probably use bread flour to get some of the toughness I've come to expect, and use a milk/egg white wash to develop the crust.
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May 18, 2020 19:29
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Separate post for a separate topic: I previously was muttering about putting a steam sprayer inside of a plug door for my pizza oven. I decided to wait first to see the effect of just spraying a little and having a dutch oven full of water boiling inside. In my opinion, I don't think it's doing enough. I think it's making the oven more humid, but I wouldn't call it "steamy." I believe the issue is that the oven floor effectively has its own microclimate. I had problems with this when I tried to smoke meat in the oven. If I put stuff on the oven floor, I had to struggle to get any kind of smoke flavor into the meat. I was starting to use mesquite wood--not even charcoal. In any other situation, that would be like painting the meat in creosote, but it came out almost like a slow cooker without any smoke flavor. When I instead put the meat on rack, it left the floor's microclimate and suddenly found a smoky convection current.
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May 18, 2020 19:36
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I really don’t know the American terms I’m afraid but if you want to make shaped bread rolls with a soft crust the standard british ingredients would be 500g bread flour 270ml water, 25g butter, 11mg yeast, 1 tablespoon sugar, 1 teaspoon of salt. Mix together, then let it rest for 10 mins then kneed at 10, 15 and 15 mins. Leave till doubled in size. Fold dough over into thirds, let it rest for 10 and then shape into your rolls. Last step is letting the rolls rise.
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May 18, 2020 21:38
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Fwiw I literally never buy bread flour for anything. I use AP for all of it; I have a suspicion that a lot of bread dough is under developed and as a result a lot of bread flour gets used because it's more of a guarantee. Obviously there are texture issues at play but it's not something I've ever really had to be concerned about.
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May 18, 2020 22:35
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When you guys talk about "bread flour" do you mean the self-rising stuff or just the higher protein stuff?
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May 18, 2020 23:14
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FreelanceSocialist posted:When you guys talk about "bread flour" do you mean the self-rising stuff or just the higher protein stuff? Higher protein.
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May 18, 2020 23:52
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Checking the bread aisle for yeast for the hundredth time today, saw a handwritten sign beside the flour saying YEAST:
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May 19, 2020 00:10
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large hands posted:Checking the bread aisle for yeast for the hundredth time today, saw a handwritten sign beside the flour saying YEAST: 
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May 19, 2020 00:47
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They're not wrong
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May 19, 2020 00:56
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Made baguettes today I jammed a folded up piece of foil into the vent of my oven to trap the steam inside. It definitely helped when I cracked the door open to vent it halfway through I got blasted with a cloud of steam. Still didn't get ears to form I think I still need more steam. They still turned out to be some of the best baguettes I've baked at home. Here's a good deal on a Bosch Universal mixer if anyone is feeling a need to upgrade. https://www.shopgoodwill.com/Item/93015747
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May 19, 2020 05:29
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Thumposaurus posted:Still didn't get ears to form Today I learned a new term!
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May 19, 2020 05:32
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Thumposaurus posted:Made baguettes today I jammed a folded up piece of foil into the vent of my oven to trap the steam inside. It definitely helped when I cracked the door open to vent it halfway through I got blasted with a cloud of steam. Still didn't get ears to form I saw a cute trick on youtube where a guy was filling a tray with big rocks on the bottom rack of his oven, heating for an hour plus, then pouring some water over the rocks when his dough goes in the oven. He pulls the tray to remove the steam for the last part of the bake.
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May 19, 2020 11:20
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Stringent posted:I saw a cute trick on youtube where a guy was filling a tray with big rocks on the bottom rack of his oven, heating for an hour plus, then pouring some water over the rocks when his dough goes in the oven. He pulls the tray to remove the steam for the last part of the bake. Did he use any old rocks? Or lava rocks or something? Because if you do that with just rocks from your area, you might explode them. You probably want to make double sure the rocks used for this are safe.
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May 19, 2020 11:33
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For steam in the oven, I keep an old pan in the oven while it preheats, on a rack beneath the bake. Then when the dough goes in, I’ll pour a cup or two of boiling water from the kettle into the hot pan and shut the door.
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May 19, 2020 11:37
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Nice piece of fish posted:Did he use any old rocks? Or lava rocks or something? Because if you do that with just rocks from your area, you might explode them. You probably want to make double sure the rocks used for this are safe. Ah yeah they were lava rocks, good call.
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May 19, 2020 11:59
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I used a thick stainless steel hotel pan that I dumped boiling water into to generate steam. It just still isn't enough volume compared to a commercial oven with steam injection. The places I've worked in the past that have had proper deck ovens for baking bread in have forever ruined home bread baking but right now I got nothing but time and a giant Rubbermaid bucket of flour to burn. The amount of steam a commercial oven can generate is truly something else like four seconds and it looks like the scene in the van from fast times at Ridgemont high when you crack the door to vent.
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May 19, 2020 13:28
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Thumposaurus posted:I used a thick stainless steel hotel pan that I dumped boiling water into to generate steam. It just still isn't enough volume compared to a commercial oven with steam injection. I don’t think anyone is suggesting that home oven hacks will get you to a commercial oven level but it’s still more than enough steam to burn my face when I open the oven so I’m pretty satisfied tbh.
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May 19, 2020 13:34
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Thumposaurus posted:I used a thick stainless steel hotel pan that I dumped boiling water into to generate steam. It just still isn't enough volume compared to a commercial oven with steam injection. I fill a bread pan with hot water and keep it in the oven while its preheating and baking. Then when the bread is about to go in I also throw in a bunch of ice cubes onto a tray while spraying all the quarry tile on the bottom of my oven with a spray bottle. It still doesn't quite work.
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May 19, 2020 13:39
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Nephzinho posted:I fill a bread pan with hot water and keep it in the oven while its preheating and baking. Then when the bread is about to go in I also throw in a bunch of ice cubes onto a tray while spraying all the quarry tile on the bottom of my oven with a spray bottle. It still doesn't quite work. Tbh I see this online and I think ice cubes are a terrible idea. All you’re doing is taking the heat down that much more (I am aware of the enthalpy of vaporization but I see no point in making it worse). The boiling water and spray I started doing from BBA gets me some baller baguettes, though.
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May 19, 2020 13:50
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i got bagels on the brain; can't stop won't stop
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May 19, 2020 15:58
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Anyone run into dough becoming stickier after resting or fermenting? I’m doing another sourdough with no yeast. This one had to sit in the fridge for an extra couple days after the first ferment. I went to fold it and let it rise before putting it into the Dutch oven for its final rise and I had to add like an extra half cup of flour to keep it from sticking to the bone dry cutting board.
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May 19, 2020 21:57
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Edit. Double post.
bartlebee fucked around with this message at 22:00 on May 19, 2020 |
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May 19, 2020 21:58
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This morning I learnt about Over proofing
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May 19, 2020 23:00
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bartlebee posted:Anyone run into dough becoming stickier after resting or fermenting? I’m doing another sourdough with no yeast. This one had to sit in the fridge for an extra couple days after the first ferment. I went to fold it and let it rise before putting it into the Dutch oven for its final rise and I had to add like an extra half cup of flour to keep it from sticking to the bone dry cutting board. Absolutely, I took some pizza dough balls out of the fridge this morning and practically poured them out of the bags. We'll see how it works out
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May 19, 2020 23:52
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Jestery posted:This morning I learnt about Based on this recent batch of sourdough I think I did the same thing. Finger test gives almost no bounce back. I got too used to pizza dough and flatbreads being fine just sitting in the fridge for days.
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May 20, 2020 00:36
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bartlebee posted:Anyone run into dough becoming stickier after resting or fermenting? I’m doing another sourdough with no yeast. This one had to sit in the fridge for an extra couple days after the first ferment. I went to fold it and let it rise before putting it into the Dutch oven for its final rise and I had to add like an extra half cup of flour to keep it from sticking to the bone dry cutting board. Sure, as your dough ferments (especially when using a wild starter), you give extra time for the microbial amylases and proteases to break down the sugars and proteins in your dough. This results in good flavour, but worse structure.
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May 20, 2020 01:05
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Just lol at the rise times in my (currently) 83F house. If you’d like me to make you some bread it will be ready in 10 minutes.
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May 20, 2020 03:30
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It has snapped over to winter over the course of my bread learning journey and I haven't bother keeping an eye on times until the temperature stabilises For reference , the summers regularly hit 40C highs and winter will be down to 9C at times Jestery fucked around with this message at 03:50 on May 20, 2020 |
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May 20, 2020 03:45
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Re: oven steaming: I do pretty much this guide and it works well enough. Just with a steel and no top stones.
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May 20, 2020 03:59
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I haven’t refreshed my barm in like 2 weeks. Is it hosed beyond repair now? Please say no.
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May 20, 2020 07:01
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I. M. Gei posted:I haven’t refreshed my barm in like 2 weeks. Is it hosed beyond repair now? Please say no. Extremely unlikely. Pop it out and regenerate it. I often go weeks without refreshing starter if I’m baking non-sourdough stuff or have multiple types of starter on the go.
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May 20, 2020 08:17
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Nice piece of fish posted:Did he use any old rocks? Or lava rocks or something? Because if you do that with just rocks from your area, you might explode them. You probably want to make double sure the rocks used for this are safe. We did that with the rocks in our sauna heater. Found a bunch of nice looking stones. I was a bit worried about them going explodey but 6 years later it's fine.
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May 20, 2020 12:00
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AP/plain flour is really low gluten guys, [insert mixup of horrified and sad face emoji here] unless you like your bread unnecessarily chewier and flatter then bread flour is the one you should be using.
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May 20, 2020 12:54
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I've never found specific bread flour in stores here. I commonly use what is labeled "half coarse wheat flour" which is my idea of an AP flour. There is also "special-wheat flour" often with a picture of a cake or bun on it.  Only bread specific flour I've found is this, which makes some hosed up bread with a bad taste, like they flavoured the flour or added something to it. Makes everything taste like the same kind of bread.  And I've looked at the protein contents on all of these and they all seem pretty consistent, around 13g/100g, even the cake flour which based on american food shows would have somehting like 6-8 grams. I think maybe it has to do with northern latitudes, just not possible to get low protein flour this far north.
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May 20, 2020 13:19
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His Divine Shadow posted:We did that with the rocks in our sauna heater. Found a bunch of nice looking stones. I was a bit worried about them going explodey but 6 years later it's fine. Finnish rocks are fine, they are full of Sisu and Mämmi.  Nice piece of fish fucked around with this message at 13:26 on May 20, 2020 |
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May 20, 2020 13:20
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I'm always slightly amazed at how autolyze works. Lumpy dough to something with structure in like an hour or so. Fuckin bread magic. Edit: same with stretch and fold Casu Marzu fucked around with this message at 13:47 on May 20, 2020 |
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May 20, 2020 13:43
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Casu Marzu posted:I'm always slightly amazed at how autolyze works. Lumpy dough to something with structure in like an hour or so. Fuckin bread magic.  As far as I’m concerned a magic breast fairy sneaks into my kitchen and replaces that shaggy mess I leave with real dough an hour after I leave. Edit: lol that should be bread fairy but I’m leaving it. Hooray autocorrect.
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May 20, 2020 14:23
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