|
Anyone got a good cornbread recipe? The one I've been using is from a book from the 60s and it's dry and bland.
|
#
¿
Sep 28, 2016 05:30
|
|
|
|
| # ¿ Apr 19, 2024 10:13 |
|
|
I'm thinking about baking my first loaf of bread, any tips/common noobie mistakes I should avoid?
|
|
#
¿
Aug 24, 2017 03:47
|
|
|
Guess I'm gonna make a few practice loaves before I do this special recipe with expensive (by my standards) ingredients then.
|
|
#
¿
Aug 25, 2017 01:56
|
|
|
Two questions 1. How does the shape of a vessel affect how long it takes dough to rise 2. What do percentages mean
|
|
#
¿
Mar 30, 2018 00:43
|
|
|
SymmetryrtemmyS posted:1. Not at all; the dough simply has to double in size, roughly. It's more about the texture of the dough than anything. Thanks. What did they mean in this recipe then? quote:Several commenters have had trouble with the second rise, and this seems to be caused by the shape of the bowl they are letting the dough rise in the second time around. Two hours for the second rise is too long. If you don't have a 1-qt bowl, bake 3/4 of the dough in a loaf pan and bake the rest off in muffin tins or a popover pan — I recently made 6 mini loaves in a popover pan. The second rise should take no more than 30 minutes.
|
|
#
¿
Mar 30, 2018 01:51
|
|
|
Can you make no-knead bread with milk or does it go bad/mess with the fermentation?
|
|
#
¿
Mar 31, 2018 18:34
|
|
|
Is there a reason to make loaves round instead of loaf-shaped?
|
|
#
¿
Apr 5, 2018 02:00
|
|
|
poverty goat posted:if you're doing ~artisanal hearth breads~ or whatever you're shooting for that dank crust that won't happen against the walls of a loaf pan. And to that end you can proof a boule in a regular mixing bowl and bake it in a dutch oven without buying any specialized equipment that takes up space and is only useful for bread. A dutch oven is perfect for this and produces the perfect steamy environment without any steam wizardry so many people stop there Is there a more noob-friendly way to steam an oven?
|
|
#
¿
Apr 5, 2018 18:56
|
|
|
Does bread made with rapid-rise yeast and a single rise taste different from bread made with active dry yeast and two rises?
|
|
#
¿
Apr 9, 2018 22:22
|
|
|
Me brushing butter on crust that turned out dry https://giant.gfycat.com/FluffyBigheartedIridescentshark.webm
|
|
#
¿
Apr 14, 2018 03:01
|
|
|
Do you need to do mixing/kneading different when you're using a stand mixer? When I try kneading after all the ingredients are mixed it seems to really tax the machine
|
|
#
¿
Apr 21, 2018 20:22
|
|
|
SymmetryrtemmyS posted:That means that your machine isn't up to mixing that much dough of that stiffness at that speed. But it was only a single loaf's worth at the lowest speed :eng100: When I say "taxing the machine" I mean that the tone of the motor would get lower and it would slow down slightly when the dough hook sank in the furthest, and the back of the stand was warm at the end
|
|
#
¿
Apr 23, 2018 18:09
|
|
|
baquerd posted:I think a little of this is pretty normal, particularly for lower hydration doughs. If it were to start grinding, smoking, or halting, that would be a big concern. Okay, thanks. By the way this is what I made (with molasses) and it turned out great https://www.kingarthurflour.com/recipes/classic-100-whole-wheat-bread-recipe
|
|
#
¿
Apr 23, 2018 18:26
|
|
|
Is there a video of the poke test?
|
|
#
¿
May 6, 2018 22:45
|
|
|
|
| # ¿ Apr 19, 2024 10:13 |
|
|
Stringent posted:I've very nearly got my adaptation of King Arthur's Russian black bread recipe to sourdough dialed in. Didn't get this one mixed as as uniformly as I should have, but the flavor and texture were quite good. Gotdam
|
|
#
¿
Jun 11, 2018 03:03
|
|
