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Mr. Wiggles posted:I make all the bread that we eat. I normally don't take photos, though. Maybe I will this weekend. Usually I just make big country loafs in regular loaf pans because they're pretty convenient for school lunch and toast and all that. But a couple of times a week there's going to be pizza dough or focaccia or rolls or biscuits or cornbread or something. Yeeeep. I usually do two high hydration sourdough baguettes and two loaves of whole wheat sandwich breads a week. So good, so easy.
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Oct 10, 2012 17:16
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daggerdragon posted:So that's what that weird useless hook thing is for! Do it! If you have a KA, it's as simple as put stuff in bowl, pull lever, wait
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Oct 10, 2012 18:11
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Sup bread nerds Sandwich loaf  Kouign Amann  
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Nov 7, 2015 00:43
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 Buttermilk sandwich loaf 185 g buttermilk or scalded regular milk 31 g butter 68 g of egg 450 g flour 49 g sugar 2 t kosher salt 2.5 tsp yeast
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Feb 14, 2016 07:52
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 Made a sourdough boule for the first time in ages. Came out just about perfect.
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Feb 28, 2016 21:48
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bolind posted:Sweet Gods of Wheat that looks good! Cough up the details! 150g super active starter 300 g flour 225g water 8g salt Tossed everything in the mixer with the dough hook for 4 minutes, covered and tossed in the fridge overnight. Pulled it back out and did a first rise on the counter for 3ish hours, stretching and folding every 30 minutes or so. Did a pre-shape on the counter, shaped again and let rise in a bowl for a hour. Slashed and set on a cast iron griddle at 500F with a cup of water to steam for 3 minutes. Dropped a stainless steel bowl over the top and dropped down to 450F for 20 minutes. Another 20 minutes without the bowl and it was done.
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Mar 1, 2016 00:55
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Yeah, mine was in the fridge for 3 weeks untouched. Fed it equal parts water and flour last night and let it sit on the counter. It's bubbling and overflowing its container when I checked just now.
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Apr 12, 2016 23:27
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Waci posted:Flour water salt yeast I like FWSY but goddamn his recipes have a lot of discard. Any of Peter Reinhart's books are great. I have used the heck out of Bread Bakers Apprentice. Tartine is also good but don't buy a new copy cuz they're anti-union.
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May 4, 2020 23:47
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RoastBeef posted:I baked a rectangle: pullman loaf best loaf
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May 11, 2020 02:31
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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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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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My levain rose like crazy and was super quick, but now this dough is going sooooo slowly 
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May 20, 2020 18:33
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https://www.theperfectloaf.com/pain-de-mie/ Making this recipe, my starter and levain were super active and happy, but I'm on hour 6 of bulk fermentation and while it smells yeasty, there's zero indication of anything going on. It is a little cool in my kitchen so I'm gonna let it go longer, but if poo poo isn't doing anything, is it too late to pretend it was the world's longest autolyse and cut some instant yeast through the dough?
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May 20, 2020 22:46
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 My fail loaf produced something surprisingly decent after mixing in a couple grams of commercial yeast and letting it proof overnight in the fridge. I think I got a bit hasty because I didn't want to be baking at 10pm last night and it probably could have used another hour on its second rise. It's a bit dense and didn't fill out the pan completely on the top.
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May 22, 2020 14:42
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Mr. Squishy posted:How long is that loaf? It looks pretty long. 13x4x4 pullman pan
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May 22, 2020 20:41
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toplitzin posted:No matter the recipe I've used my dough consistently explodes out of my Pullman pan. Sounds like size of recipe things. I haven't ever had issues with it popping the top off. Post the recipes. Also, what size pan are you using? For a 9x4x4 pullman, 800g and a 13x4x4 1100g is about spot on for a loaf that fills the pan but isn't so large it causes issues with the crumb or I guess popping the lid.
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May 28, 2020 18:47
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Cyrano4747 posted:Should you be using Teflon coated stuff to bake with? I thought high heat is a no no with non stick. Teflon is supposed to be safe up to 500F. Most loaves you'd use a pan for are gonna top out at 425-450F or so.
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May 28, 2020 18:58
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Any thoughts on what I could insert into my 13" pullman pan to cut it down to 9"?
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Jan 3, 2021 00:34
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lol kinda figured, I'll just buy a smaller pullman sometime
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Jan 3, 2021 03:41
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Happiness Commando posted:Is that... a purpose built bagel slicer? considering the way that bagel was cut, only if they're in St Louis
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Jan 3, 2021 16:24
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 On the left: failed The Perfect Loaf Pain de Mie. Not sure what happened even. The starter was just at peak when I used it, it got great rise on bulk, it was super strong with good gluten structure, but it didn't rise at all in the pan at all. As a desperation move I just eggwashed it and tossed it in the oven with a pan of water to steam to see if anything would happen and it's just a solid brick. On the right: I really, really wanted sandwich bread this week so I made the basic King Arthur Pain de Mie and it turned out perfect. Still wondering the heck went wrong with that first loaf.
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Jan 4, 2021 23:22
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Aramoro posted:With perfect loaf recipes I always have to change them because he's in New Mexico so the ambient temp is 25c when it's more like 18c max here. They work great once you know what you're looking for in the dough. Yeah, I've never had issues with his other doughs once I started adding an additional 90 minutes or so to each step, but I've tried his pain de mie twice now without good results. His basic AP sourdough is my goto though, I really like it. Arsenic Lupin posted:Is there a structural reason to make the three molded mini-loaves when making milk bread? For toast, I'd rather have the loaf have a consistent height. I feel like I see it a lot when it's the Japanese inspired milk breads. I never do the individual rolls and I don't have any issues w/ the loaves. Edit:  Just cut into the above loaf and I'm pretty happy with that. I probably could have gone a couple more minutes cuz the sides started sagging a bit, but definitely nothing wrong with that crumb doing just one large shaped loaf.
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Jan 4, 2021 23:51
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Splinter posted:Probably more to do with where he sets his thermostat than being in New Mexico. Albuquerque is higher elevation than Denver and is regularly below freezing in the winter. Santa Fe is even higher. He tends to proof at 74-76F, which is a lot warmer than my house. He also is a real stickler about dough temps, which I always forget should be something to take into consideration.
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Jan 5, 2021 02:46
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skooma512 posted:Anyone know a recipe that doesn’t involve special tools or ingredients? I have bread flour and yeast (instant or active). Just starting out, I’ve made loaves that were kinda alright, but dense. Do you have a dutch oven or a baking stone? Edit: Here is the King Arthur basic knead by hand and toss in an oven back of the bag of flour recipe This isn't gonna be the crispiest, or with a big uneven crumb, but it's a straight forward knead by hand and bake in the oven without anything special bread. Here's another one that uses a poolish, but not actual sourdough https://www.kingarthurbaking.com/recipes/european-style-hearth-bread-recipe Casu Marzu fucked around with this message at 00:00 on Jan 6, 2021 |
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Jan 5, 2021 23:51
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 Tried my hand at making one of those fancy instagram decorated focaccias
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Jan 10, 2021 02:00
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Thanks, guys. It was delicious. We ate the entire thing between last night and this morning. So much bread.
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Jan 10, 2021 18:29
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Boris Galerkin posted:General question about flour: can I ignore what the package says the flour is for is just focus on protein content? Like when it says “bread flour (13% protein)” can I just use it in any recipe that calls for 13% protein flour? There’s nothing special about that flour that makes it “bread” flour right? Yep, other places just call it strong flour or whatever. If a recipe calls for a specific percent, anything off the shelf that matches should be just fine.
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Jan 15, 2021 17:39
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Spikes32 posted:So my boyfriend dabbles in making bread while I'm fairly experienced. He freaks out when something simple might go wrong even when it actually hasn't. Any recomendations for a bread book I can buy him that will teach him the theory behind all of this and markers to work with from recipe to recipe? I want him to have something to learn from because he knows I don't put much stock in following recipes exactly and he doesn't trust me when I do that. Dude just needs to get baked before he bakes. 
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Jan 15, 2021 19:20
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Chad Sexington posted:I guess this is an issue of you get your butter not in sticks, but each stick is half a cup so I've always found that quite easy! Also 113 grams
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Jan 16, 2021 20:35
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Submarine Sandpaper posted:KA specifically calls for full fat dry in their recipes. + It depends, a lot of the KA recipes I've seen say either their branded dry milk or non-fat dry milk from not them is fine.
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Jan 19, 2021 17:12
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Boris Galerkin posted:I forgot to feed my starter for two days and when I went to feed it just now the consistency was very runny. Is that normal? I’m using a 1:1 whole wheat flour to water by mass ratio. yep that's p normal
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Jan 28, 2021 02:27
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Keetron posted:Wait, this is for real? sourdough is just a mix of water and flour that also has some yeast from your air eating and farting all up in there
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Jan 30, 2021 22:11
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 SQUARE BREAD BEST BREAD plz don't pay attention to the dip on top it's totally square, guys
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Feb 2, 2021 17:01
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Submarine Sandpaper posted:You generally want to stop steaming at a certain point to form crust. Less risk of scalding with a gandle if you don't know you need 3 oz of water for 20 mins of steam or whatever magic number it might be. I dunno how much water you're adding, but I've never had to worry about stopping the steam in my oven. I'm usually tossing like a cup and a half into a pan and just leaving the pan on the bottom shelf until I'm done.
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Feb 3, 2021 20:19
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Lord_Hambrose posted:I have been making bread in my pullman for the last few weeks and it has mostly been pretty successful, even if I havn't managed a perfectly square one. Certainly a big improvement over sandwich bread from the store. Might as well try it out, not much else to do these days. The biggest thing I learned after a couple trays of bagels is when forming the bagels, make the hole a lot larger than you'd think, cuz when they go into the water, they're gonna puff up a lot and that hole is gonna close up.
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Feb 3, 2021 20:39
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I usually try to aim for a 1200 gram loaf or so in a 13x4 pullman. The last couple I posted were more or less the King Arthur Pain Mie recipe. It's a perfectly good milk bread recipe as written. But, I do usually make a couple modifications. I tend to not have potato flakes or flour around, so I usually just skip it or add in a small amount of some other flour I have laying around, whole wheat, light rye, whatev. I also like adding a scoop of diastatic malt to the recipe. Edit: I'm also terrible at having butter softened, so I'm usually shoving a stick of butter in my pocket while I'm getting the dough going and just adding it in later in the mix. I guess what I'm saying is this is a super flexible recipe lol Casu Marzu fucked around with this message at 15:03 on Feb 4, 2021 |
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Feb 4, 2021 15:00
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Boris Galerkin posted:For softening butter, boil up water and pour it into a tall (warmed, so it doesn’t shock and shatter) glass. Let it heat up while you weigh out your butter. Shape it into a tall rectangle and smash it onto a plate so it doesn’t fall over. Empty out the boiling water and cover your butter monolith. It should usually soften enough by the time you need it if it’s the first thing you do. That's way too much work. It's a lot easier to shove it in a pocket. I'd soften in a microwave but I don't own one
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Feb 4, 2021 15:21
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That is a v nice looking crumb. I should start tossing leaner doughs into the pullman.
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Feb 4, 2021 16:22
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bolind posted:I just got a sweet rear end hipster scoring knife. Check their instagram for how they make them. lol at ppl still calling things hipster in 2021
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Feb 5, 2021 14:07
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Murgos posted:So my pan-de-mei doesn’t come out square. It just kind of domes. Should I just put the lid on and let it rise until it’s filled all the corners and then bake it? Let it rise over the lip and the. Deflate the middle? What size pan and how large of a dough are you doing? I have a 13x4 pullman and I aim for 1200g for the loaf. For a 9x4 or 9x5, I like 800g or so. I let it proof until the dome is juuuust about to get to the height of the rim. Boris Galerkin posted:Never thought letting it rest would help, sounds kinda counter productive but I’ll keep that in mind. Just ate this bread and it was the fluffiest bread I’ve ever eaten. Resting the dough after combining is called autolysis. It helps the flour hydrate completely, as well as starts the gluten forming process cutting actual knead time down by quite a bit. It also helps develop flavor more. Casu Marzu fucked around with this message at 03:47 on Feb 7, 2021 |
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Feb 7, 2021 03:42
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