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The trick to getting an ear is the angle you hold the lame at. The closer the edge is to parallel to the floor the more pronounced the ear will be.
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Jul 5, 2018 06:04
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I'm posting this in a few threads so I can get as many ideas as possible. I want to bake bread that's shaped like a cruise ship. What's my best bet for making an oven safe, food safe mold? It doesn't have to be super intricate or detailed, but I want the basic shape, at least.
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Jul 6, 2018 21:34
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SymmetryrtemmyS posted:I'm posting this in a few threads so I can get as many ideas as possible. How big does it have to be? I think you could mould tinfoil into a baking pan and then line with parchment to get the bottom shape at least but that would make it pretty small.
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Jul 8, 2018 17:47
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I've seen two variations in baking sourdough, using steam vs. not. Was watching this Paul Hollywood ep (https://www.dailymotion.com/video/x2jbbfz @ ~8:17 ) for the non-steam version. Will I get more rise with steam? My starter is almost ready and I don't know what I'm doing.
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Jul 9, 2018 21:27
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you will, steam inhibits crust formation which allows for more rise.
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Jul 9, 2018 21:30
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So what exactly is DMP? I tried a round of bagels this weekend and for fun decided to top off the sponge with some fresh ground red wheat rather than more bread. The fridge fermented more than I ever had had it in the past for bagels. If I attempt this again, and in general, if I use fresh ground should I then ditch any DMP in any recipe?
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Jul 17, 2018 19:16
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yoshesque posted:
https://www.youtube.com/watch?v=vEG1BjWroT0
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Jul 17, 2018 20:40
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I got an email from King Arthur flour they are doing a 9 week bake the bag programKing Arthur Flour posted:We send you a new recipe every week; you bake and enjoy. It’s simple as that. https://www.kingarthurflour.com/bak...ww-announcement Thought some here might be interested in it.
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Jul 17, 2018 21:06
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Fretting about a leftover half-used bag of flour is a pretty odd thing to do
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Jul 22, 2018 22:58
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Tbh I do have a partial bag of white whole wheat lying around, because either I use white or whole wheat, so I haven't had a ton of use for it. I'm not doing the full program, but while the weather is decent, I'll do a few of the recipes. From the shopping list, it looks like only 1 or 2 of the recipes include yeast, so it might be better in the general thread? Week 1 is banana bread, week 2 is chocolate chip cookies.
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Jul 22, 2018 23:45
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i like nice words
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So apologies if this gets asked all the time, but I have a rattan proofing basket that is grimy with old flour that has been moistened and left to dry. Generally, I spray the thing down with white vinegar and then take a cheap paring knife and run it down the entire length of the basket, through all the grooves, to remove all the solidified flour. This takes a long time and is not entirely effective and I'm sure it will eventually destroy the basket. Is there a better way? Should I be using a lipid as the solvent and not an acid? What am I doing wrong?
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Aug 9, 2018 21:53
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Made some more traditional rye bread:    The holes I stamped out with a glass, they make for small rolls, they are a favorite of kids because they're just so drat good when fresh out of the oven.
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Aug 10, 2018 04:28
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Hello bread thread! I recently started making shokupan regularly for our daily bread needs. We were keeping it in normal plastic bags or containers for 1-2 days then freezing it. I had wanted a bread bin for ages but could never quite bear to fork out the cash for it (why are they all so expensive) until I saw this: https://www.kmart.com.au/product/bread-bin-with-cutting-board/2110309 Bread now stays nice from the day I bake until the day it's finished, no freezing needed. Yay!
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Aug 10, 2018 15:36
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betaraywil posted:So apologies if this gets asked all the time, but I have a rattan proofing basket that is grimy with old flour that has been moistened and left to dry. I thought you were just supposed to tap/wipe it out at most and leave the remnants of the flour in there. Haven't had any problems yet with that approach, and I don't think you should moisten the flour more than the dough already does. If you're actually seeing or smelling bad things though, I'd throw it out and get a new one.
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Aug 11, 2018 00:18
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I spritzed the banneton once to get the initial coat of flour to stick and never since then. I think FWSY just says to leave it alone and not clean it.
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Aug 12, 2018 12:52
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Pantry moths love a well-seasoned banneton and will lay nice orderly rows of eggs inside the grooves 
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Aug 12, 2018 15:11
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At every bakery I've worked in that uses them we always just took a stiff bristle brush to them at the end of the day. The health dept at the one in WV I worked in couldn't wrap their head around that one they wanted us to wash them every day. We'd just hide the bannetons whenever they pulled into the parking lot. You could vacuum them too if you really wanted to get all the flour out.
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Aug 12, 2018 19:43
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poverty goat posted:Pantry moths love a well-seasoned banneton and will lay nice orderly rows of eggs inside the grooves Alright, leaving it be unless and until something catastrophic happens. Thanks!
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Aug 13, 2018 16:35
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I have been trying some biscuits out of the Joy of Cooking. I like the buttermilk biscuits but it's not something I keep on hand. Does anyone have tips or a recipe for making biscuits similar to buttermilk ones with "normal" staples like milk, eggs, butter, flour, or at least other shelf stable ingredients? Buttermilk goes bad too fast for how little I use it.
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Aug 13, 2018 20:55
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tangy yet delightful posted:I have been trying some biscuits out of the Joy of Cooking. I like the buttermilk biscuits but it's not something I keep on hand. Does anyone have tips or a recipe for making biscuits similar to buttermilk ones with "normal" staples like milk, eggs, butter, flour, or at least other shelf stable ingredients? Buttermilk goes bad too fast for how little I use it. This is more bread than biscuit but it's by far the most biscuity bread I've made: https://www.kingarthurflour.com/recipes/sourdough-buns-recipe
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Aug 13, 2018 21:10
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tangy yet delightful posted:I have been trying some biscuits out of the Joy of Cooking. I like the buttermilk biscuits but it's not something I keep on hand. Does anyone have tips or a recipe for making biscuits similar to buttermilk ones with "normal" staples like milk, eggs, butter, flour, or at least other shelf stable ingredients? Buttermilk goes bad too fast for how little I use it. This seems like a pretty relevant article, including testing with biscuits: https://www.seriouseats.com/2017/04/how-to-substitute-buttermilk.html Their conclusion is that kefir and yogurt make the best substitutes. P.s. I have personally substituted yogurt when making biscuits and it turned out great. plester1 fucked around with this message at 21:17 on Aug 13, 2018 |
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Aug 13, 2018 21:10
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I keep powdered buttermilk on hand. A++ Serious Eats' only complaint is that the texture is too thin. But you can always reconstitute it with more powder and/or less water.
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Aug 13, 2018 21:20
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It's probably also worth noting that buttermilk freezes well, so buying normal buttermilk might be worth it if you plan on using it occasionally.
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Aug 13, 2018 21:24
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Ooooh a lot of things to try, awesome and thanks.
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Aug 13, 2018 21:29
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has every grocery store everywhere stopped stocking rye flour? has there been a recall or something? around the new year every store in virginia beach apparently stopped stocking rye flour altogether, except whole foods, which has 1lb4oz bags for Iike $4. Every grocery store. I think I checked everything in the region except kroger 
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Aug 13, 2018 23:24
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I like to eat (cultured) buttermilk with musli or corn flakes, even like to drink it straight.
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Aug 14, 2018 13:28
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My buttermilk goes to the opera
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Aug 14, 2018 16:45
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RIP my starter? Since I moved house in May and it spent a few weeks neglected in the fridge, it was much slower to ferment than usual, and despite me pitching and feeding every couple of days (after i'd watched it rise and fall) for the past two months to try to bring it back to health, this didn't improve. Couple of weekends ago I made bread successfully with it, though the bulk took an extra few hours despite it being 25c/77f+ indoors. After taking 40g to make a levain, I fed it as per usual and since then there's been some minor signs of activity but it's basically ground to a halt. It still smells sour-ish, but there's very little activity of note, and despite leaving it out the past few days, no real bubbles/rise/change in smell have appeared as per the usual cycle, no hooch developing or anything. How could this have happened? Seems odd that it had enough life in it to make bread with but then die shortly afterwards.
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Aug 14, 2018 18:37
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Nothing like fresh baked pain au chocolat made from scratch with cultured butter and rich dark chocolate.  
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Aug 17, 2018 11:34
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baquerd posted:Nothing like fresh baked pain au chocolat made from scratch with cultured butter and rich dark chocolate. Nice
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Aug 17, 2018 11:43
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poverty goat posted:has every grocery store everywhere stopped stocking rye flour? has there been a recall or something? around the new year every store in virginia beach apparently stopped stocking rye flour altogether, except whole foods, which has 1lb4oz bags for Iike $4. Every grocery store. I think I checked everything in the region except kroger Yeah, I live in NYC in a neighborhood with 70-year-old open air fruit markets and poo poo and I still have to send away for rye flower. Truly we have abandoned our roots.
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Aug 17, 2018 17:51
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I think Bob's Red stopped doing 5lb of rye and that's what I used to see at the store. My local rye berry vendor is out of business too so my ~20 lbs are used sparingly. I really want to feed my starter some rye but it's just too valuable right now. /e- I recall reading that Bob, the cranky old man who used to run his Red's Mill, just hangs around and bitches about how the employees are running it. I tend to agree with Bob. I don't recall seeing anything aside from the 20oz bags for a while. /ee - yep they axed the 5 lb bag Submarine Sandpaper fucked around with this message at 18:12 on Aug 17, 2018 |
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Aug 17, 2018 18:06
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The got rid of Bob? The ingrates. I got mine from King Arthur, though it also tops out at 3 lb bags. But I think they do a 3-pack of 3 lb bags, at least.
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Aug 17, 2018 22:15
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I just buy it in bulk from winco. I think it's Bob's anyway.
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Aug 18, 2018 00:02
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Any croissant experts in here? I'm wondering what I need to do differently to get to full honeycomb - another fold or a different technique? Also, they were a little dense - just more cooking time?
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Aug 18, 2018 13:21
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https://twitter.com/DailyBreadLoaf/status/1030939758308904960?s=19
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Aug 18, 2018 23:20
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baquerd posted:Any croissant experts in here? I'm wondering what I need to do differently to get to full honeycomb - another fold or a different technique? Also, they were a little dense - just more cooking time? I'm not a croissant expert, but how many times have you made croissants? I would ask myself: How many folds are you doing? More will obviously give you more layers, but it's an exponential thing so you don't need a ton. How much are you working the dough? Bare minimum. Are you using your hands or a pin? French pin. What temperature is the room when you're working it? Cooler. Summer can be hard for croissants, I've been told, if you're not air conditioning your kitchen. (I have never made them in the summer.) Where are things falling apart? The center? Other parts of the laminate? In my experience, croissants are about practice, clean folds and sharp corners, practice, keeping the dough cool when working it, practice, working the dough as little as humanly possible, and practice. hey girl you up fucked around with this message at 03:52 on Aug 21, 2018 |
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Aug 21, 2018 03:50
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I agree with all of the above. Speed is paramount when working with laminated dough. Go for 5 folds and once you're comfortable with the process, add one more. The thinner layers are easier to mess up if you overwork or overthaw the dough, so it's easier to start with fewer folds. One way to become more adept at manipulating croissants is to make multiple batches at once of dead dough, then assembly line fold so you can double or triple your practice efficiency - it doesn't quite feel the same, but close enough. Practice. Don't mess up. Be precise. Be fast. If you take too long on any step, just put everything back in the fridge and try again later.
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Aug 21, 2018 04:14
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hey girl you up posted:I'm not a croissant expert, but how many times have you made croissants? I would ask myself: I've only made them a few times. You can see the crumb above, it's got really clearly defined layers throughout, but the layers are a bit denser than I'd like and don't connect to each other. Others have mentioned it is likely that the butter got too warm, but I wonder if that is the only issue. I may also try another fold like Symmetry suggested.
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Aug 21, 2018 12:02
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baquerd posted:I've only made them a few times. You can see the crumb above, it's got really clearly defined layers throughout, but the layers are a bit denser than I'd like and don't connect to each other. Others have mentioned it is likely that the butter got too warm, but I wonder if that is the only issue. I may also try another fold like Symmetry suggested. How many folds are you doing? 4-4-3 or 4-3-3 it typical, a 4-fold being a book fold and a 3-fold being an envelope fold. Going off your picture alone, your butter got too hot when you were rolling one of the layers. As you practice more, you'll start to feel the butter inside gently spreading when it's the right temperature, even with a gentle press of the finger. If it smears, it's too hot and should go back in the cooler right away, if it breaks, let it sit for 4-5 minutes.
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Aug 26, 2018 03:24
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