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redreader posted:I bought the https://shop.kingarthurbaking.com/items/harvest-grains-blend-3-lb and added half a cup to my most recent no-knead bread. Holy poo poo it's good. I've been using this a lot lately too. Here's their Harvest Grains Bread recipe I use. This is also good to shape the dough into buns for grilled chicken sandwiches instead of making a whole sandwich loaf. Make sure to egg wash the tops and sprinkle more harvest grains on there for looks.
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Apr 7, 2021 14:40
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Baking steel lands tomorrow.
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Apr 8, 2021 21:09
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Malefitz posted:Decided to try something new today. Vinschgauer or Vinschgerl from South Tyrol.. Thanks for the inspiration! 
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Apr 9, 2021 19:59
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those look great
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Apr 9, 2021 20:43
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beerinator posted:I've been using this a lot lately too. Here's their Harvest Grains Bread recipe I use. This is also good to shape the dough into buns for grilled chicken sandwiches instead of making a whole sandwich loaf. Make sure to egg wash the tops and sprinkle more harvest grains on there for looks. I want to try that. I don't have the helper thing though, and it looks like a great ingredient to use. I like using wheat in my recipes but it makes the bread sort of sink a lot. I am trying to get larger loaves. Even if I use a normal loaf pan for the king arthur no-knead bread and put in half of the recipe it never comes out looking like that with the big overflow bit coming out of the pan. I should try more recipes....
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Apr 9, 2021 23:24
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redreader posted:I want to try that. I don't have the helper thing though, and it looks like a great ingredient to use. I like using wheat in my recipes but it makes the bread sort of sink a lot. I am trying to get larger loaves. Even if I use a normal loaf pan for the king arthur no-knead bread and put in half of the recipe it never comes out looking like that with the big overflow bit coming out of the pan. I should try more recipes.... the relevant parts of the dough improver are just wheat gluten and vitamin c fwiw, which add structure and workability to your doughs
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Apr 10, 2021 00:04
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I made some bagels. Finally got me some malted barley syrup and also did the roll-around-your-hand shaping instead of punching a hole. Came out great, at least taste-wise - I could use some work on the shaping for sure.  Crumb shot 
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Apr 10, 2021 21:31
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blixa posted:I made some bagels. Finally got me some malted barley syrup and also did the roll-around-your-hand shaping instead of punching a hole. Came out great, at least taste-wise - I could use some work on the shaping for sure. Those look amazing. 
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Apr 10, 2021 21:39
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A wonky-rear end bagel hole is a sign of trust and quality IMO.
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Apr 10, 2021 22:02
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Oh, hey. I finally got a version of my pain de campagne that I think looks pretty decent: I mean, lookit dat rear end.
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Apr 11, 2021 02:33
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good bagels and good bread looks y'all
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Apr 11, 2021 19:13
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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
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Apr 14, 2021 23:29
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hell yeah dude
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Apr 15, 2021 03:12
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I was a bit fed up with controlling the temperature of my starters and doughs using the oven light technique so I was looking for alternatives. I found out that a heat mat and thermostat can be bought super cheap so I built my own dough incubator!    The thermostat comes with a small probe which can be put in a box and can be set to a temperature between 20°C (68°F) and 42°C (108°F). The temperature control works well enough, roughly +-1°C. I've used this setup for a week now and it's such a quality of life change. I have way better control over my sourdoughs. There are some rather complicated ways to make rye sourdough where you need full control over the temperature in multiple phases and before I had this setup I didn't even think about ever trying these. But I don't only use it for refreshing starter or making sourdough, I put the whole dough in there for bulk fermentation and proofing to better maintain the correct dough temperature. It works great so far! The setup cost me 50€, 33€ for the thermostat + heat mat and 17€ for the thermobox. You can also find this cheaper, especially the thermobox. I guess you can easily get this setup for 35€ - 40€ total. Obligatory result pictures with this new setup, this is my current go-to bread I'm baking most often, roughly half-half rye and wheat with rye sourdough and some added liquid malt for color.   I think I have never managed to get such a rise from this bread! Will cut it open tomorrow, hope it looks as great from the inside as from the outside.
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Apr 17, 2021 15:41
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The heat pad interests me in contrast to say an incandescent light bulb. I have a PID to use but don't really have a place for a large proofing chamber. Obviously you've had to padd the vessel from direct contact, but how off does it get? I've wanted to get one for winter kombucha and bread but have read the former does run too hot with direct contact and don't know how I'd do towels with a 3 gallon open top vessel with confidence it will be stable.
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Apr 17, 2021 16:10
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Panasonic SD-2511 has a internal heating element and settings just for mixing and rising multiple types of bread, including sourdough - it also has a setting for kicking off sourdough starters.
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Apr 17, 2021 16:25
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Malefitz posted:The setup cost me 50€, 33€ for the thermostat + heat mat and 17€ for the thermobox. I need links for this, can you help a fellow bread goon out?
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Apr 17, 2021 16:43
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Submarine Sandpaper posted:The heat pad interests me in contrast to say an incandescent light bulb. I have a PID to use but don't really have a place for a large proofing chamber. I did a test with a glass of water on a dry dish towel like the one you see in the picture. I compared the readings of the thermostat thermometer, of a normal air thermometer I put in there as additional control and of my dough thermometer put into the glass of water. They where all within about 0.2°C of each other. Whenever I check the dough temperature it matches the temperature readout of the thermostat up to about 0.2°C even at the bottom of the jar. You need to consider though that the actual temperature does often deviate from the set temperature of the thermostat by up to 1°C, the controller in the thermostat I bought isn't all that precise. I'm not sure how sensitive kombucha is but if it can deal with +-1°C deviations I'd say this setup works fine. Keetron posted:I need links for this, can you help a fellow bread goon out? I bought it on amazon.de, here are the links: Thermostat Thermobox
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Apr 18, 2021 09:52
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Used my whole wheat sourdough discard to replace the whole wheat and some of the AP in this King Arthur dinner roll recipe. Also used flax meal instead of wheat germ and only a half teaspoon of yeast. The dough was sticky as hell but the result was worth it! Especially since I didn't knead them. I love just leaving the dough alone and coming back to it whenever. 
effika fucked around with this message at 01:47 on Apr 19, 2021 |
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Apr 19, 2021 01:26
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usa pan make more 9x4x4 pullmans with lids already drat it
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Apr 20, 2021 06:04
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Chard posted:usa pan make more 9x4x4 pullmans with lids already drat it i mean it's silly that they're more expensive, but https://amzn.to/32thFa7
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Apr 20, 2021 15:58
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I got one recently and I love it, but I’ve found it harder to find recipes as most seem to be scaled for 13 inch.
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Apr 20, 2021 16:48
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Dacap posted:I got one recently and I love it, but I’ve found it harder to find recipes as most seem to be scaled for 13 inch. you should be working with weighted recipes. in that case you can figure out the volume and scale accordingly. the 9-inch pan contains approximately 69% of the volume of the 13-inch pan. thus, you can scale your dough to approximately 69% of the size and should get an equivalent result. i inevitably use more flour than most 13-inch recipes call for but i find many of them complain about shrinkage too, which i don't seem to have a problem with. fwiw i use approx ~800g of flour for a 13-inch loaf at roughly 65-70% hydration.
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Apr 20, 2021 17:41
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Yeah but I’m lazy
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Apr 20, 2021 19:05
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Dacap posted:Yeah but I’m lazy then why are you baking your own bread don't have much pity for someone who can't bother hitting *.7 on all their recipe amts
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Apr 20, 2021 19:17
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I’m joking around, I do appreciate the calculation percent. I’ve been using a recipe on FoodGeek that has a calculator based on dimensions built in and it’s been working well. Today I had the struggle of trying to shape this mess:  Got it to here with some effort, not perfect but hopefully will bake ok 
Dacap fucked around with this message at 19:39 on Apr 20, 2021 |
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Apr 20, 2021 19:35
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Dacap posted:Today I had the struggle of trying to shape this mess: Hey good job in getting this gooey mess into shape! Would you mind sharing results and a recipe?
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Apr 20, 2021 22:14
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Dacap posted:I’m joking around, I do appreciate the calculation percent. I’ve been using a recipe on FoodGeek that has a calculator based on dimensions built in and it’s been working well. both look dope!!
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Apr 20, 2021 22:46
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Malefitz posted:Hey good job in getting this gooey mess into shape! I was just trying to write what the recipe was that I used, and I just realized I forgot to add salt! FUCCCCCK
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Apr 21, 2021 01:11
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Dacap posted:I’m joking around, I do appreciate the calculation percent. I’ve been using a recipe on FoodGeek that has a calculator based on dimensions built in and it’s been working well. How do you even shape something like that? I’ve never been able to get past the point where I go “ah gently caress it let’s see if the banneton and fridge will help it hold shape tomorrow,” which clearly never works.
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Apr 21, 2021 05:03
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Well, because I forgot to add salt, it didn’t end up holding shape and was an inedible sponge that went straight in the trash 
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Apr 21, 2021 13:03
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Does anyone have any numbers on how much water weight a loaf loses during the bake? If I remember I'll weigh output next time. Edit: bolind posted:Baking steel lands tomorrow. I forgot all about this. Anyone care about some pics and a writeup? bolind fucked around with this message at 14:41 on Apr 21, 2021 |
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Apr 21, 2021 14:38
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Always!
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Apr 21, 2021 16:00
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bolind posted:Does anyone have any numbers on how much water weight a loaf loses during the bake? i have it written down somewhere, not that it helps now. but it's going to depend to some extent on the kind of bread you bake - some hang on to water more, some you cook to a higher temperature, which will drive off more water, etc.
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Apr 21, 2021 18:34
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mediaphage posted:i have it written down somewhere, not that it helps now. but it's going to depend to some extent on the kind of bread you bake - some hang on to water more, some you cook to a higher temperature, which will drive off more water, etc. I found a thread somewhere (will link later as I’m on phone) that had measurements in the 10-20% range. Another interesting experiment would be to deliberately let a loaf dry out and see how much moisture is lost in the process.
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Apr 21, 2021 19:52
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mediaphage posted:i have it written down somewhere, not that it helps now. but it's going to depend to some extent on the kind of bread you bake - some hang on to water more, some you cook to a higher temperature, which will drive off more water, etc. Surely if you weigh the dough before baking and the bread after, the difference is the water that gets baked off?
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Apr 21, 2021 20:55
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Made focaccia
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Apr 21, 2021 21:21
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therattle posted:Surely if you weigh the dough before baking and the bread after, the difference is the water that gets baked off? yes? the point is that not all breads will end up with the same final hydration level so there isn't going to be one answer that works across all breads bolind posted:I found a thread somewhere (will link later as I’m on phone) that had measurements in the 10-20% range. yeah seems good. 10% seems a little low, even, but that might just be bad gut feelings. even a relatively dry loaf probably has a surprising amount of water in it but i agree horchata posted:Made focaccia baller
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Apr 21, 2021 21:33
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mediaphage posted:yes? Simmer down, sarky pants. I agree that it will vary from bread to bread. That’s why one should weigh it!
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Apr 21, 2021 22:15
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therattle posted:Simmer down, sarky pants. I agree that it will vary from bread to bread. That’s why one should weigh it! yes. i mean, obviously. i just didn't get your response, as i was pointing out there isn't one number for all bread, that's all.
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Apr 22, 2021 00:36
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