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horchata posted:Made cookie butter babka over the weekend...and immediately threw it up cause I had the bright idea of making it after getting my 2nd covid shot. Tastes good though now that I've recovered. OMG YES
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May 5, 2021 02:03
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sorry you were sick but it looks great!
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May 5, 2021 02:38
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You cannot post that without posting a recipe what the gently caress
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May 5, 2021 03:30
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High hydration goons: how are you getting a robust crumb in a high hydration, Dutch oven bread? I try to fold the sides into each other using scrapers until it has gotten enough flour to be handled. I then turn it 45 degrees and repeat four times around (full 360 degrees). This rests 30-60 minutes on a banneton before baking. It's a little flimsy so I think I need to handle it some more.
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May 5, 2021 03:51
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I make the double fed sweet levain sourdough bread from FWSY quite a bit. My problem is it spreads out too much. I use two bannetons with one being slightly smaller than the other and I like how the bread is out of the smaller one. I want the bread to be more of a loaf useful for slicing than I want it to be this domed bread because while I get a good rise out of it, the middle pieces are huge and long and not great for avocado toast. Yes I can cut them in half but then it’s like the pieces are juuust a bit too small. I use a 7 qt Dutch oven which means it has quite a bit of room to spread out as well. I’m thinking the easy answer would be smaller bannetons? Maybe even an oval banneton? nwin fucked around with this message at 04:03 on May 5, 2021 |
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May 5, 2021 03:59
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Rocko Bonaparte posted:High hydration goons: how are you getting a robust crumb in a high hydration, Dutch oven bread? I try to fold the sides into each other using scrapers until it has gotten enough flour to be handled. I then turn it 45 degrees and repeat four times around (full 360 degrees). This rests 30-60 minutes on a banneton before baking. It's a little flimsy so I think I need to handle it some more. do you do any pinching and folding during the fermentation period? i find this makes a noticeable difference in the end result, especially if you aren't doing a robust primary kneading
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May 5, 2021 14:19
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mediaphage posted:do you do any pinching and folding during the fermentation period? i find this makes a noticeable difference in the end result, especially if you aren't doing a robust primary kneading No multiple rounds of pinching and folding with this dough. It's very wet. I'm doing about 85% hydration here. So it rises up, gets that treatment I describe, and then rises again in a banneton. My primary knead is 3 minutes at speed #2 in a large, old Hobart. It's one turn a second. It's my typical kneading time for other doughs, but I don't know how well it works with really wet stuff. It isn't like it's grabbing on to the hook and getting a tour of the sides of the bowl. It's more like it's just getting spooled up while oozing back down into place. So I don't know if I should toy with that too.
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May 5, 2021 16:33
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Have you tried doing an overnight proof in the fridge? Go from fridge straight into hot oven. It'll hold the shape out of the basket better until it rises enough to hold its own shape. I've found breads with an overnight proof get a darker crust while baking too.
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May 5, 2021 16:40
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Thumposaurus posted:Have you tried doing an overnight proof in the fridge? This is what I do, prove in the fridge overnight and straight into the oven
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May 5, 2021 16:53
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Rocko Bonaparte posted:No multiple rounds of pinching and folding with this dough. It's very wet. I'm doing about 85% hydration here. So it rises up, gets that treatment I describe, and then rises again in a banneton. i find wet doughs pretty tricky. you might try the pinching and folding to build a little more structure for super wet doughs. it may or may not work on your doughs, but it's worth a try imo. i tend to do up to 40-50 folds (4-8 at a time) with like an hour between rounds.
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May 5, 2021 17:19
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mediaphage posted:i find wet doughs pretty tricky. you might try the pinching and folding to build a little more structure for super wet doughs. it may or may not work on your doughs, but it's worth a try imo. i tend to do up to 40-50 folds (4-8 at a time) with like an hour between rounds. 4-8 folds totaling 40-50 folds? So is that folding once an hour over a 5-12 hour span? I'm more inclined to try the cold ferment first just out of laziest, but it also seems to work out for pizza. However, I see hourly folding more in stuff I've done before and it makes me think I can't take a shortcut on it.
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May 5, 2021 19:45
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Rocko Bonaparte posted:4-8 folds totaling 40-50 folds? So is that folding once an hour over a 5-12 hour span? more or less. really you can do it as soon as things relax a bit but i can't be bothered to, say, set fifteen minute timers just to fuckin fold some dough lol
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May 5, 2021 19:57
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CancerCakes posted:I keep seeing bread cutting guides through targeted adds, anyone have any experience of them? Seem gimmicky. Back in the 1970s, when my dad baked the household bread, we had a hand-driven rotary slicer, which we used for sandwiches. It worked. If you have the counter space, just clip it to the counter and leave it. Apparently those aren't made any more, neither is the electric one Rival used to make. I got mocked in school for bringing sandwiches on "round bread". Ah, the joys of childhood.
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May 5, 2021 20:03
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Arsenic Lupin posted:Back in the 1970s, when my dad baked the household bread, we had a hand-driven rotary slicer, which we used for sandwiches. It worked. If you have the counter space, just clip it to the counter and leave it. Apparently those aren't made any more, neither is the electric one Rival used to make. An electric meat slicer? They're still pretty common here, unless it's something specific about that exact model. I have one that looks like that in my loft somewhere.
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May 5, 2021 20:25
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Made some telera style rolls today for tortas later tonight. The recipe is from King Arthur Baking, but to get them to appear more traditional, you need to score them prior to final proof with something like a metal straw instead of using King Arthur's knife scoring technique. I learned that from deep in the comments. Someone mentioned techniques they saw on youtube so I did some searching and found this helpful video.
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May 5, 2021 20:32
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Aramoro posted:An electric meat slicer? They're still pretty common here, unless it's something specific about that exact model. I have one that looks like that in my loft somewhere. No, my parents' was hand-cranked, which was somewhat more controllable and safer, although I still got myself a time or two.
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May 5, 2021 20:46
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The electric ones seem to go left-right. I'm trying to imagine a manual one. Is it more like forward-backward?
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May 5, 2021 22:37
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Guildenstern Mother posted:Made the king arthur english muffin toasting bread and holy poo poo it's easy. Mix stuff, put in loaf pan, rise and bake. Came out great and it's got a perfect crumb for toast. Lots of little pockets ready to suck up butter. It also makes truly superior cinnamon toast.
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May 5, 2021 22:40
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Arsenic Lupin posted:No, my parents' was hand-cranked, which was somewhat more controllable and safer, although I still got myself a time or two. Oh yeah I assume they don't make hand cranked ones now. But they still make electric ones.
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May 5, 2021 23:12
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Rocko Bonaparte posted:The electric ones seem to go left-right. I'm trying to imagine a manual one. Is it more like forward-backward? Nope. It looked very much like the electric one, except there was a hand crank in the middle of the blade (on the casing side). Looked like this one, although I remember ours having a teak cutting surface.
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May 6, 2021 01:13
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mdxi posted:It also makes truly superior cinnamon toast. Can confirm. It's just perfect for any toast related project
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May 6, 2021 01:58
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Nooner posted:I AM TRYING TO MAKE SOURDOUGH I MIXED 100 GRAMS OF RYE WHEAT AND 100 GRAMS OF LUKE WARM WATER JUST LIKE THE BOOK I HAVE SAID IT IS GOING TO TURN INTO BREAD AND I WILL BAKE IT AND EAT IT I FINALLY MADE THE SOURDOUGH!!!!!!
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May 6, 2021 15:59
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Nooner posted:I FINALLY MADE THE SOURDOUGH!!!!!! Awesome, now on to step 2.
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May 6, 2021 16:33
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I neglected my levain for like, 3 days after making it up. The beads still rising but I may die from ergot poisoning.
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May 6, 2021 17:21
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Mr. Squishy posted:I neglected my levain for like, 3 days after making it up. The beads still rising but I may die from ergot poisoning. nah that's fine once you have a colony of microorganisms there's a protective effect against inoculation by other microorganisms to an extent
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May 6, 2021 17:23
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So I did not bake a weekend bread for two weekends because life happened. Tuesday my 7yo came up to me and said "When are you going to make one of those delicious breads again, dad?" So yeah, there is a levain happening rn and for good measure I will bake a second "normal" no knead. He will have all the bread.
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May 6, 2021 19:49
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Keetron posted:So I did not bake a weekend bread for two weekends because life happened. Tuesday my 7yo came up to me and said "When are you going to make one of those delicious breads again, dad?" So yeah, there is a levain happening rn and for good measure I will bake a second "normal" no knead. He will have all the bread. 
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May 6, 2021 20:16
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Keetron posted:So I did not bake a weekend bread for two weekends because life happened. Tuesday my 7yo came up to me and said "When are you going to make one of those delicious breads again, dad?" So yeah, there is a levain happening rn and for good measure I will bake a second "normal" no knead. He will have all the bread. I don't have kids yet but that's like the dream right? Maybe if he cut the grass first.
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May 6, 2021 20:31
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My son is coeliac which is such a drat shame because he loves bread, pies, cakes etc. The GF alternatives are not bad to pretty decent but rarely as good as the real thing. I’d love to bake gluten stuff for him.
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May 6, 2021 23:52
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therattle posted:My son is coeliac which is such a drat shame because he loves bread, pies, cakes etc. The GF alternatives are not bad to pretty decent but rarely as good as the real thing. I’d love to bake gluten stuff for him. ricciarelli are a really delicious almond flour cookie that i believe* is GF. also, for whatever reason all of my youtube subscriptions have recently been pushing almond-based cardamom cakes that might work for your son.
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May 7, 2021 00:12
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I made those and they tasted like dust and sadness. I hope your results are better. My in-laws visited and they always bring bread. I try not to be insulted but it's always white sliced so I have decided it's not me it's them.
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May 7, 2021 00:19
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cookies are one of the things almond flour excels at imo, it doesn't make great bread. therattle, you might want to check out ideas in food's book gluten-free flour power. i used their first what iif flour blend (which is not vegan but i think it's better than those that followed), which adds protein to the flour by adding quite a bit of instant milk powder. makes for a great chocolate-chip cookie base. they have a good brioche in there that i've made for a celiac friend. it doesn't have the elasticity of actual bread but it tastes great.
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May 7, 2021 00:42
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We made some almond-flour biscotti last weekend that was pretty tasty, especially straight out of the oven. Like most stuff, I think the secret is butter.
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May 7, 2021 01:07
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mediaphage posted:cookies are one of the things almond flour excels at imo Agreed. Neither my wife or I are gluten-sensitive, but we have friends and family who are, so she started going though a lot of GF recipes so she could make tasty things to ship people during the holidays. This KAF almond shortbread recipe was so good that it went into our regular rotation. It's just a great cookie -- and as they note, you can take it in a lot of directions. My wife's favorite is maple-pecan; my favorite is pistachio cranberry.
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May 7, 2021 02:34
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Huxley posted:Like most stuff, I think the secret is butter. We do some almond crescents although we might ultimately dump some flour in it. However, it is just an excuse to eat butter.
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May 7, 2021 04:07
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I had my wet dough knead for 5 minutes instead of just 3. Outside of that, I cold fermented and then dumped it straight in the dutch oven. It had much less rise but I think it was properly proofed regardless. Slices were more robust. I don't think it is entirely a done deal yet. I might rest it in a banneton for 30 minutes before baking or something.
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May 7, 2021 04:09
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therattle posted:My son is coeliac which is such a drat shame because he loves bread, pies, cakes etc. The GF alternatives are not bad to pretty decent but rarely as good as the real thing. I’d love to bake gluten stuff for him. Pao de Queijo is a Brazilian tapioca flour roll with cheese in the middle. They sell it frozen at Target if you want to try it before committing. Really hard to go wrong with starch + cheese. And seconding all the almond flour cookie love! Fantastic stuff there.
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May 7, 2021 04:34
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I bought some indian wholegrain flour because it was very cheap at the local indian grocer It's a different beast and can absorb s-i-g-n-i-f-c-a-n-t-l-y more water than I was expecting That being said, it makes na'ans and other flatbreads make sense 
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May 7, 2021 06:28
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I had a gluten-free girlfriend at one point and I managed to make gluten-free brownies using Xanthan gum, which seemed just like normal ones. Otherwise, she loved mexican restaurants, because of the tortillas being made from corn and that being the only bready thing on the menu. I realise that's not the same thing as celiac but I think it's the same restriction (no gluten) ? edit: yeah and almond cookies made with almond flour are pretty great.
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May 7, 2021 21:48
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I tried to make GF pastry with a composite of suitable flowers and xantham gum and it was the most frustrating thing. You could roll it out ok, but when it came to pushing it into the molds it was like cardboard. I gave up and made like 80 mince pies out of sheer joy of things working like they should.
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May 7, 2021 23:50
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