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Choadmaster posted:This recipe I found merely said "yeast," so I don't know what type it would have meant. It seems to be a lot more yeast than in your recipe, but the starter also isn't supposed to rest as long so it would make sense. Still, is there a standard type of yeast used in Germany or was the recipe I found just unfortunately vague? With all yeast, instructions on the packet/container tend to tell you how much to use in bread. It varies from culture to culture. I reccomend using the powdered quick stuff, the kind you have to soak is a pain, and kinda unreliable.
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Dec 17, 2012 19:09
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| # ¿ Apr 27, 2024 04:03 |
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Today is an exciting baking day. I started my own sour-dough culture last July, and I've been feeding and developing it ever since. Have baked with it a few times, but over the last few months baking fell away with other commitments. So I aged and matured some of the yeast in the culture (Larger volume, longer development, smaller feeds, allowing for increased fermentation near the top, and maturity in the lower part of the jar, perhaps I should post on developing/maturing a starter and other sour dough trivia in a separate thread? I can't seem to find a SourDough thread.) I've spent today on and off working on an all-day White Sour-Dough loaf to go with some Foix Gras that was gifted to us over Christmas. Overnight Sponge, kneaded dough mid-morning, 4 1hr risings, and now the loaf is shaped and doing its final 2hr prove before baking! I cannot wait to see how this turns out, a loaf normally only takes me a few hours. The expected result is a light, fluffy loaf, full of huge holes, lots of air, with a real zing of flavor, here's fingers crossed it turns out ok!
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Jan 4, 2013 18:31
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me your dad posted:I made my first sandwich loaf using this recipe. It worked, but it turned out really dense - my loaf from an 8.25" pan weighs 2.5 lbs! Where did I do wrong? If your bread is over heavy, I would guess that almost certainly you either: a) Under-baked. or b) Under-proved. Under-baking needn't mean not long enough, it may mean the initial temperature was not high enough, it needs to be about 250c+ initially to get a good spring. Also, are you using a tray of boiling water in the base of the oven to generate steam? this really helps. That said, looking at the recipe I would guess its under-proving, the Honey will make the dough slow to do anything, I'd recommend proving for at LEAST 2 hours, but I'd probably head towards 3 or 4. Proving is what allows your dough to be airy, get good air bubbles and a consistent crumb. Try again with a longer proving and the tips around baking (But for no longer as this bread recipe will go bad if over baked!) If you still have this problem, feel free to hit me up for my own standard white loaf recipe.
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Jan 7, 2013 20:34
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Happy Hat posted:Well - you can sift flour for really fine bread - but it is not really something that I think is worth doing It's actually been found in some recipes to hamper air pocket development. But generally, you're spot on it's just a waste of time. As you've written about earlier in the thread, bread's about gluten and its stretch, not how evenly distributed the flower is initially. This kind of thing is far more important in a sponge cake, where you want light, fluffy, consistent sponge. (but then you never to knead a sponge cake)
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Jan 17, 2013 00:20
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nwin posted:Sourdough questions... 1) As long as you can manage, no longer than 48 hours. You'll enjoy better results if you take it out 3 or 4 times over the period, deflate the dough by pressing it flat/poking into it with you fingers, until its flat, re-forming it into a tight round, and replacing it. 2) It's exactly what you think it is. Though check your quantities, I can't imagine you'd want much, I've never used potato water in sour dough, but I imagine it's for increased starch. 3) You should only use about one ladle full of starter if its active for the whole recipe. You should add starter and flour/water in the requisite quantities, with 1 ladle of starter, the night before you intend to bake. Any longer and the tangy/sour taste will be overpowering. Hope this helps! by.a.teammate posted:Help! There are couple of options, as has already been suggested, prove the dough in the fridge overnight, then do the final shape/prove on the baking morning. This will retard the development of the yeast in the dough and dramatically slow its production, you'll only need a final prove the next day. DO ensure that you knead thoroughly though, and wrap in cling film tightly. The cooling from the refrigerator can add moisture, which is good, but will make the dough difficult to work with the next day, more importantly, when you remove it from the fridge, don't over compensate for the wet dough with flour, or you'll end up with an inch thick indestructible crust. Alternatively, what you can do, is use less yeast, it'll take some experimentation, but effectively what is happening is you introduce a yeast culture to the dough, which releases oxygen and other gasses as it feeds, which is how you get air in your bread. You're leaving it overnight, and the yeast is a living organism feeding on your dough. Its feeding too much, and the yeast culture is multiplying constantly, so by the morning, you have too much yeast. The solution? Introduce less yeast in the dough, and leave overnight. I'd suggest half for the night before for a mid-morning bake, or a third for up to 24 hours before, but it varies greatly based on the kind of yeast you're using. See the OP for more help around yeast types.
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Jan 19, 2013 16:06
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therattle posted:Good luck shaping that! Surely it'd be no worse than the kind of bread automatic bread-makers spit out? Has anyone had a bread maker that actually did a good job at turning out bread of varying sorts? Most I've come across are pretty poor.
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Jan 21, 2013 17:34
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Molten Llama posted:You can still do a preferment and dump it into the bread machine with the remaining ingredients. I've done that when I want more flavor but have a hankering for a lazy loaf of bread with a butt hole. Or two butt holes if you're using a larger machine. I think this comes down to what someone else was saying above, that at a certain point you tip over the amount of effort involved, to a point where you feel as if you may as well make the bread by hand. Sounds like that's your take too. I just don't enjoy bread-maker bread, but I'll keep trying, I'm happy to be proven wrong.
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Jan 22, 2013 15:37
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Unkempt posted:Well let's see: I have that book too, the recipes tend to be on the thinner side, and tend to spread quite a bit, to really get the best loaves, prove in a high sided dish/bowl (a square washing up bowl works well for the stubby cylinder) lined with a tea towel, and you'll get a better, less spread out prove.
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Feb 16, 2013 15:00
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Troll posted:Thanks! I'm still not quite done with the in-app creating / editing of recipes but everything else is going smoothly now. Just need to prevent users from creating dependency cycles in their recipes. Rolled oats will be fine as they'll toast in the bake. Steel cut will be like razor blades if you don't soak them first. Soak overnight, leave to drain for 15 minutes, then add them as required for the recipe. The extra moisture should actually help the bake along.
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Feb 17, 2013 19:40
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| # ¿ Apr 27, 2024 04:03 |
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Shbobdb posted:Hardcore bakers will disagree with me, but I just mix my sourdough starter in with the dough. After an overnight fermentation, I reserve a small portion for next time and then make some bread. Repeat ad infinitum. I don't think you're going to get much disagreement, in fact this technique is used in a lot of styles of Artisan baking.
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Feb 26, 2013 13:32
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