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large hands posted:
hubba hubba
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Aug 31, 2016 20:23
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| # ? Apr 18, 2024 13:12 |
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large hands posted:
It's probably OK, really. That's not a terribly long time.
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Aug 31, 2016 20:27
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sourdough perfectly describes my body's odor and composition
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Aug 31, 2016 20:56
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mdm posted:sourdough perfectly describes my body's odor and composition Personality too, for the trifecta, or is that where the sour turns to sweet?
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Aug 31, 2016 21:14
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you can always bring sourdough starters back to life. give it heat & love and it will come back.. Here is my sourdough #2!!!  this time i went 50% whole wheat also i think my dutch oven might be a bit too small for this loaf to fully expand, it got kinda smushed up  at least it didnt explode all over like my first loaf did. you live and you learn  bake bread!!!
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Aug 31, 2016 23:14
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how bigs your dutch oven and how much dough do you think can fit in that bad boy e: gonna prob buy a dutch oven and dont want to get too small or too big ya know?
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Aug 31, 2016 23:15
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kazr posted:how bigs your dutch oven and how much dough do you think can fit in that bad boy no idea but it could probably contain like half the load im putting in it right now with comfort to expand, im straining the limits!! i dont know if i get a huge dutch oven for a million dollars or just bake without one, would that even work? could i use a pizza stone?
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Aug 31, 2016 23:17
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if your buying a dutch oven make sure its large enough fit whatever size loaf you are used to getting, the bread will expand out to the shape of the sides of it
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Aug 31, 2016 23:19
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man i am tripping balls right now and this bread is amazing
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Aug 31, 2016 23:20
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https://youtu.be/gbdUGdxX7ww Grilled cheese mastery
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Aug 31, 2016 23:31
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AEMINAL posted:also i think my dutch oven might be a bit too small for this loaf to fully expand, it got kinda smushed up AEMINAL posted:i dont know if i get a huge dutch oven for a million dollars or just bake without one, would that even work? could i use a pizza stone? You might be able to find one at a garage sale, my sister got lucky and got a Le Creuset for pretty cheap. The only thing wrong with it is the ugly burnt-orange color. I'm making a sourdough focaccia, which took forever to rise, even though I included a pretty good portion of very active starter. It lagged so much that I had to make a normal one, just to satisfy the baking urge. The same thing happened with a cornmeal loaf a while back, too. That one took super long from a mildly active starter, and wound up super sour. My friend's midwestern tastebuds couldn't handle it. It's kind of uneven and not risen enough, but I'm falling asleep, so I had to pop it in the oven. I think it'll be passable, but it smells kind of weird once it started baking.
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Sep 1, 2016 06:39
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I'm ordering a linen canvas proofing cloth (couche) tomorrow, so we'll see how that goes. There's a YouTube video of some old gut talking about how to use one, and I keep laughing when he talks about how you shouldn't wash your couche.
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Sep 1, 2016 06:43
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sourdough is aite but foccacia shits on it and basically every other bread
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Sep 1, 2016 06:44
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Sourdough focaccia fresh out of the oven; normal one I've been snacking on for four hours. The picture doesn't really show how misshapen and poorly risen the sourdough loaf is. Teikanmi posted:sourdough is aite but foccacia shits on it and basically every other bread
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Sep 1, 2016 07:06
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just had two thick slices of toasted sourdough with plenty of extra salted butter and port du salut cheese for breakfast it's so loving good you guys gotta make this
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Sep 2, 2016 07:57
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50:50 white and whole wheat flour, 80% hydration, 15% jalapeños seeded and chopped (I like a mix of rings and maybe 1/3 finely chopped but not quite diced so you get good flavor throughout and good bites of jalapeño), 15% cubed sharp cheddar, 30% grated sharp cheddar, like 30% starter, and some salt. Autolyse for 1 hour, then add the grated cheese with the salt and starter. Add the cubed cheese and jalapeños when it's relaxed a bit after the second fold (just gently squeeze it into the dough w your hands until it's all mostly incorporated, you don't want to cut the dough at this point). Give it 4-5 folds overall, divide and shape when a bit more than doubled, proof overnight in the fridge. Sprinkle with grated cheese right before baking.
poverty goat fucked around with this message at 17:07 on Sep 2, 2016 |
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Sep 2, 2016 16:57
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The Goatfather posted:50:50 white and whole wheat flour, 80% hydration, 15% jalapeños seeded and chopped (I like a mix of rings and maybe 1/3 finely chopped but not quite diced so you get good flavor throughout and good bites of jalapeño), 15% cubed sharp cheddar, 30% grated sharp cheddar, like 30% starter, and some salt. Autolyse for 1 hour, then add the grated cheese with the salt and starter. Add the cubed cheese and jalapeños when it's relaxed a bit after the second fold (just gently squeeze it into the dough w your hands until it's all mostly incorporated, you don't want to cut the dough at this point). Give it 4-5 folds overall, divide and shape when a bit more than doubled, proof overnight in the fridge. Sprinkle with grated cheese right before baking. Holy poo poo  Got any.. pix...
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Sep 2, 2016 17:10
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AEMINAL posted:it's so loving good you guys gotta make this As soon as the couche I ordered yesterday arrives. It's just too messy dealing with that wet dough otherwise. I am jealous of your breakfast. The Goatfather posted:50:50 white and whole wheat flour, 80% hydration, 15% jalapeños seeded and chopped (I like a mix of big pieces and maybe 1/3 finely chopped but not quite diced), 15% cubed sharp cheddar, 30% grated sharp cheddar, like 30% starter, and some salt. Autolyse for 1 hour, then add the grated cheese with the salt and starter. Add the cubed cheese and jalapeños when it's relaxed a bit after the second fold (just gently squeeze it into the dough w your hands until it's all mostly incorporated, you don't want to cut the dough at this point). Give it 4-5 folds, divide and shape when a bit more than doubled, proof overnight in the fridge. Sprinkle with grated cheese right before baking. That sounds awesome, and my jalapeños have started fruiting. Now you've made me impatient.
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Sep 2, 2016 17:11
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Sep 2, 2016 17:28
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please don't gently caress with bread like that. leave it alone. add stuff when you serve it.
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Sep 2, 2016 17:30
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hemophilia posted:please don't gently caress with bread like that. leave it alone. add stuff when you serve it. Nope I also did one a few weeks ago w/ carmelized onions and goat cheese, and rolled the top in everything bagel seasoning and it was AMAZING. No pics tho. Sourdough makes awesome whole wheat raisin bread too, I like the tartine recipe w/ some freshly toasted/ground coriander seed The Goatfather posted:
poverty goat fucked around with this message at 17:36 on Sep 2, 2016 |
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Sep 2, 2016 17:30
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*cums*
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Sep 2, 2016 17:47
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hemophilia posted:please don't gently caress with bread like that. leave it alone. add stuff when you serve it. Why? Is this a religious thing, like shiite vs sunni, or pineapple on pizza?
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Sep 3, 2016 00:54
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skander posted:Why? Is this a religious thing, like shiite vs sunni, or pineapple on pizza? Jews can't eat cheese and meat from the same plate so putting the cheese in the bread means they can't put any meat on their sadwich
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Sep 3, 2016 19:48
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baked two loaves today!! the second one came out really well, i think im getting the hang of this now first one:  second one:  Please Bake Bread 
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Sep 5, 2016 14:49
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That looks like a lot of work, gently caress that. Safeway has fresh French bread every day at 4pm.
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Sep 5, 2016 15:58
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Grem posted:That looks like a lot of work, gently caress that. Safeway has fresh French bread every day at 4pm. maybe 20-30 minutes of actual work, the rest is just waiting. its so worth it man
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Sep 5, 2016 16:45
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 bread #6, best one yet hands down this time i didnt use any parchment paper in the dutch oven which gave it a really nice uniform shape, i also used the "towel flop" technique to toss it straight in. instead of a few cuts on the top i did one lengthwise someone help me i can't stop baking!!!
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Sep 7, 2016 17:32
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what kind of dutch oven do you use? A pic or amazon link would be handy
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Sep 7, 2016 17:41
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I decided to try making a starter over the weekend and it started bubbling a little over the last few days. Last night however it went fuckin crazy and erupted all over my bench. Going to bake a loaf with it tomorrow 
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Sep 7, 2016 17:54
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Sourdough is in a dead heat with jewish rye as the absolute best kind of bred for me.
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Sep 7, 2016 17:59
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Bonzo posted:what kind of dutch oven do you use? A pic or amazon link would be handy  just a simple cast iron one, got it from my mother who had no need for it anymore. it bakes pretty perfect size loafs, i guess a larger one would be fun, maybe a large round one but eh they're wicked expensive new and this works added a peach next to it for scale some people use cheap paving stones from like home depot to bake on. if you do use one of those make sure to add a lot of moisture during baking, i like tossing in ice cubes after i open the lid on my dutchie Rozzbot posted:I decided to try making a starter over the weekend and it started bubbling a little over the last few days. Last night however it went fuckin crazy and erupted all over my bench. Hell yeah dog post some pics when you're done
AEMINAL fucked around with this message at 21:27 on Sep 7, 2016 |
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Sep 7, 2016 21:25
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My house smells delicious as all gently caress and now I want to buy a dutch oven.
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Sep 8, 2016 22:20
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I wish j could get into baking. But it just doesn't click with me.
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Sep 8, 2016 22:32
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e: nvm
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Sep 9, 2016 00:05
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Rozzbot posted:My house smells delicious as all gently caress and now I want to buy a dutch oven. freakin sick, good job yeah def buy a dutchie, the crust they produce is insanely nice.
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Sep 9, 2016 09:15
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i had no idea that a dutch oven was a real oven and not just an under-the-covers fart
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Sep 9, 2016 11:14
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i made more bread today it was delicious no pic because it looks identical to my last loaf. im close to perfecting it, all i need is a non stick baking surface so i can plop the dough in wetter
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Sep 13, 2016 14:15
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https://www.youtube.com/watch?v=jrL56-TZhQ0
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Sep 13, 2016 14:24
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God I fucking love Diablo 3 gold, it even paid for this shitty title
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| # ? Apr 18, 2024 13:12 |
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So I've been preparing a starter in a bowl at room temperature for a week or so, feeding it flour and water every day. How long til I can make bread? The starter doesn't float in water yet
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Sep 13, 2016 14:34
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