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Most recipes I see advise to cover the dough tightly with plastic wrap while it's proofing. I have some large Tupperware-type containers - would it be okay if I mixed the dough in one of them, and then put the lid on? Or does it have to be plastic wrap, which I imagine would allow some airflow while the sealed lid would not? Basically, I just loving hate dealing with plastic wrap. The Midniter fucked around with this message at 15:22 on Mar 17, 2013 |
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Mar 17, 2013 15:19
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I made a bread! It is really really tasty and I'm extremely proud of it. I used the Serious Eats no-knead recipe and I think my oven might run hot because after taking the lid off of the dutch oven, it recommends baking another 30-45 minutes. I pulled it out at exactly 30 minutes to check and it was just on the cusp of being overdone - the crust is a bit hard, but it's all worth it in the end.
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Mar 18, 2013 14:56
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ConfusedUs posted:My latest batch of bread is kinda dry. How do you keep bread from drying out? Increase the hydration level of the dough and/or reduce cook time?
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Mar 22, 2013 21:15
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Use a thermometer! I take mine out when it hits about 209 degrees.
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Apr 19, 2013 20:55
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twoot posted:50/50 White/Wholemeal bloomers I made today; That's some professional poo poo you got going on there, great job!
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Apr 24, 2013 21:50
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TheLawinator posted:Bread people, I made a mistake. What's the recipe and how much sugar did you add?
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Apr 26, 2013 20:55
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I never thought I'd be floored by a picture of a loaf of white bread, but drat. Awesome job.
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May 3, 2013 17:32
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TenKindsOfCrazy posted:In the end it's like bread and cake got together and made a delicious baby. It tastes amazing but the crumb is too cake-like to satisfy my want for bread. Leave a couple thick slices of that out overnight. Make french toast. Die happy.
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Oct 30, 2013 21:45
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bacalou posted:Just moved to another state and no longer have access to a silicon baking mat. I have access to a pizza stone to bake bread, but have no experience with doing so. Usually I'd wipe my french bread down twice during baking with a wet kitchen towel and have a casserole dish under my pan with water, but I've heard that moisture and pizza stones don't get along. Should I just bake the bread on an uncovered half-sheet pan with additional corn meal on the bottom, or is there a better method using the stone I don't know about? Bread dough isn't necessarily that much wetter than pizza dough, they can have similar levels of hydration. It would be perfectly okay to bake bread on the stone itself - the heat of the oven would evaporate any surface moisture on the stone and it's certainly not going to absorb a bunch of the water from the casserole dish and become sodden or anything. Just bake the bread as you normally would and if you're still worried, just leave the pizza stone out to dry for a day or so afterward to make sure it's bone-dry before your next use.
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Nov 13, 2013 22:08
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Is there such a thing as TOO much hydration in dough? I'm fermenting a no-knead batch of dough in my fridge right now and it's a bit runnier than the last one I did. Not runny, per se...just wetter. Any downside to this? Going off this recipe, scaled up a bit. I've never found the amount of water called for in that recipe to be nearly enough to make a cohesive ball of dough, but I accidentally added a little too much this time. What is going to happen?!
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Nov 25, 2013 18:40
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SymmetryrtemmyS posted:That's 70% hydration which should be just fine. Are you measuring by mass or by volume? If the latter, stop it. By mass, of course. Volume?? What am I, some sort of savage?
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Nov 25, 2013 20:03
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Beyond sane knolls posted:The last few times I've tried a no-knead, it developed a really tough crust on top after a ~12-hour rising period. A pretty tough, gross, bubbly crust. Would this be a result of too much saturation or too warm of an environment? Sounds like exposure to oxygen by the outmost layer of dough, to me. Dehydration maybe. Did you have it covered with plastic wrap?
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Feb 21, 2014 22:27
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Pointsman posted:Used to do a little bit of baking back in the day, but I want to get back into baking bread. Thread's been a great help. Had a pizza stone kicking around that I'd never used before too. Would shatter my teeth on that crust.
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Nov 5, 2014 21:33
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twoot posted:Many bakers will say that an autolyse will also impart better flavour and softness to the bread because the starches in the flour will have had longer to hydrate and flavours longer to develop. This is kinda woo-ey so I wouldn't stake anything on it, but generally more time doesn't do any harm. Before I got my stand mixer any time I'd make a loaf of bread it'd always be no-knead. For sure, the longer I let it cold ferment (5.5 days is as long as I've let any single loaf go, 1 day the shortest), the better the flavor after baking.
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Jan 21, 2015 22:00
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XxGirlKisserxX posted:I've made some lovely loafs based on Ken Forkish's methods. That looks incredible. It looks so good you almost wouldn't even need any butter on it. What kind of loaf is it?
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Jan 27, 2015 17:25
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Phanatic posted:Yes, absolutely. You can even let it do the whole fermentation at fridge temps. Mix the flower and water, let it autolyze for a while, add the yeast and salt, mix, right into the fridge for a few days. Take it out, proof it, bake. Not only CAN you refrigerate no-knead dough, you SHOULD refrigerate it as it helps develop the flavor. Keep it in the fridge for around five days and try it then.
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May 12, 2015 15:40
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mich posted:Wedding day bread for a friend. Just a basic sourdough boule. That is gorgeous and I'd pay like $10 at the supermarket for something like that. Great job!!
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Jun 2, 2015 22:21
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Cymbal Monkey posted:I've not tried this with breads, but in cakes I've had success using 3tbs of the liquid you get out of a can of chickpeas as a replacement for each egg. It serves the same binding function as an egg, you can even make meringues with it. I thought about suggesting the same, but isn't that liquid more of a substitute for egg whites, since you can make a meringue out of it? Nicol Bolas's original recipe includes only the egg yolks, which in a bread I would think would be there more for richness and flavor rather than for any binding action. I'd suggest using some other vegan fat source, and maybe upping the flour a little to make up for the lack of thickness of the egg yolks, or skipping that ingredient completely and seeing how they turn out. Maybe just add some more
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Nov 5, 2015 16:39
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I made this easy no-knead dough last night. I've made it a couple times and my mind just blanked and I threw it in the fridge right away, rather than letting it rise for the 12-24 hours. I took it out this morning and it'll be sitting at room temperature all day today; have I irreparably failed the recipe, or will it be okay?
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Nov 25, 2015 16:37
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Nooner posted:can you make bread if you dont have like a mixer dealie or anything? I want to learn to make bread but im not buying a mixer dealie just to make the bread that would be dumb Here you go Nooner. All you need is a bowl, flour, water, yeast, and salt.
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Jan 8, 2016 22:34
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I watched Cooked on Netflix this weekend, and the Air episode was pretty interesting with all of the breadmaking. Is it really that easy to make a loaf of bread without commercial yeast, by allowing wild yeasts to leaven your dough? Every time Michael Pollan talked about bread being composed of only three ingredients (flour, water, salt), I kept wondering why he wasn't mentioning yeast. Have I been misled my whole life about this?
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Feb 29, 2016 17:39
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Mar 14, 2016 14:34
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The Goatfather posted:slowbread supremacy! W@W L@@K That really does look amazing. When you say 70% do you mean hydration, or 70% whole wheat? If the latter, what was the remaining 30%? Recipe please.
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Mar 21, 2016 15:17
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Shnooks posted:I've been making the King Arthur Flour no-knead bread recipe for a couple of weeks now and it always seems to come out really gummy and dense when it's done. I use 807g of AP flour and 100g of whole wheat, but keep the rest of the recipe the same. I bake it in a cast iron dutch oven. I don't have this problem with regular, kneaded-bread recipes, but I like that I can make half a gallon of dough and just make bread throughout the week. How long are you letting it rise? In that recipe, the minimum amount of time to allow the initial rise is 2 hours. That's enough for a kneaded dough, but absolutely not enough time for a no-knead dough to create enough gluten. Any time I make no-knead bread I leave it in a warm spot at room temperature for no less than 24 hours before punching it down and fridging it if I'm not baking it right away. Also, the addition of whole wheat flour may be hurting your oven spring since it's simply won't create the volume that regular AP flour will. toplitzin posted:Anyone have a couple of specifically 18-24 hour+ recipes that they love? Here's the no-knead recipe I use. Make the dough, leave it out for a day, punch it down, let it rise for a couple hours, bake, done. You can punch it down when you get home from work, bake it a couple hours later, enjoy.
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May 3, 2016 13:52
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Quick question - for an aspiring baker who wants to bake mostly using whole wheat flour, what's a better book - Tartine, or Flour Water Salt Yeast?
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Jun 4, 2016 19:11
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My wife made a batch of Smitten Kitchen's whole wheat bread, baked half of it and put the other half in the fridge. A couple days later, the top had formed a bit of a skin and was a little hard in one spot. Is there any way to reverse that hardening, say by adding water? Or how can we avoid that in the future?
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Jun 13, 2016 16:19
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Moey posted:Baking is a little tough because I am living at 9800'.  Where in the world?!
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Jul 12, 2016 16:22
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I made a couple loaves of bread yesterday using this recipe. It came out like this:  It's goddamn delicious but the hole structure in the second photo isn't as airy as I'd have liked. What can I do to make it better next time?
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Jul 29, 2016 16:21
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Mikey Purp posted:It seems like your shaping could use some work, and it probably could have used more kneading/gluten development. Did you use a stand mixer or knead by hand? Yeah, my shaping was poor with this one. The second one came out much better. I used a stand mixer to knead. The recipes calls for 3-5 minutes, but I did probably 8 total as it is a pretty wet dough as the comments note, and it never really felt "elastic", just sticky as poo poo.
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Jul 29, 2016 16:56
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I think I figured out why I didn't get the spring I wanted. Turns out about half of the flour I used (I finished off one un-labeled container and got the rest from another un-labeled container, thanks wife) was cake flour. Whoops.
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Jul 30, 2016 15:45
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Absolutely!
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Aug 22, 2016 16:10
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Stringent posted:I've fixed my dough handling issues and seem to be back on track. Goddamn gorgeous. Love the crumb structure and air holes. Nice work!
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Aug 26, 2016 16:04
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Huxley posted:Shortening is good for this if you're doing sweet, but bacon fat is great if you're doing a savory or hot bread with chili peppers. I like to use bacon fat even with a sweet cornbread, gives it a nice savory punch.
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Sep 28, 2016 18:55
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baquerd posted:My latest bread is hosed up because moving from banneton (my first go at these) to skillet resulted in some sticking and ended up cooking the bread upside down. I did a cross scoring in the middle of the dough, and the dough seems to have collapsed in the middle as part of this. Really interesting pattern on the bottom of the bread I guess. I would eat your bread.
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Feb 25, 2017 05:25
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baquerd posted:I've been forgetting my sourdoughs and leaving I'm also baking the bread on my gas grill, with surprisingly good results Whoa, details? Never thought of doing that, and I've been feeling like baking bread lately but don't feel like warming up the kitchen with the oven in this heat. Since grill thermometers are notoriously unreliable, I imagine you need an oven thermometer to get it right?
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Jun 18, 2017 23:18
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Stringent posted:Finally had a go at focaccia. Added diced pancetta, parmesan and rosemary to the dough. Was good, would focaccia again. God drat that looks amazing. The interior looks like lard bread, with the texture of focaccia?? Sign me right up.
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Jun 27, 2017 14:16
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Nice work. That's a great bread for a first attempt!
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Dec 11, 2017 17:43
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there wolf posted:Anyone got a recommendation on how to store a sack of flour? I don't want to leave it in the bag because I make a mess out of small bags of flour. I was thinking just a bucket with a screw-on lid to keep pets and weevils out. My wife uses these for storage of various types of flour, and they work quite nicely. I guess it depends on how much flour you're looking to store.
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Jan 30, 2018 16:04
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Fatkraken posted:is it OK to ask about bread machines here? Most definitely!
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Jan 31, 2018 15:14
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| # ¿ Apr 20, 2024 05:26 |
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Check your oven temp, too, preferably with a thermometer. If your oven's not hot enough, you won't get as much spring.
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Feb 5, 2018 18:10
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