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May 5, 2020 06:24
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| # ? Apr 19, 2024 16:07 |
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I tried again. Still working out how to make them look pretty. Tastes pretty good though. But hey, I'm learning and having fun with it. The whole reason I made this CoD, y'all are doing some cool stuff!
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May 5, 2020 13:21
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I’m post pictures of the results later but I’m making this milk bread in the kenwood and it’s created the oddest shiny dough. https://www.theguardian.com/lifeandstyle/2012/oct/26/milk-bread-recipes-dan-lepard pre-rise
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May 5, 2020 14:52
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Reposting this from the bread thread because I forgot this existed. I made a 50/50 whole wheat and rye sourdough this past weekend.   It tastes super good, it's just dense which is to be expected with so much rye and whole wheat. I don't have any bread flour (and wanted to save some of my AP flour) so clearly there wasn't enough gluten in this loaf to make it rise.
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May 5, 2020 15:35
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learnincurve posted:I’m post pictures of the results later but I’m making this milk bread in the kenwood and it’s created the oddest shiny dough. Post rise in bowl, at the start I thought it was too wet and a really odd consistency but it went into a more normal, if extremely silky, dough after rising.  After knocking back and whatnot  Second rise  enormous milk bread rolls. 
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May 5, 2020 17:15
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Croatoan posted:I tried again. Still working out how to make them look pretty. Tastes pretty good though. But hey, I'm learning and having fun with it. The whole reason I made this CoD, y'all are doing some cool stuff! tasty > pretty imo, but it still doesn't look bad? I like cracks in bread. They get crispy! One way to get a nicer finish is to really wet your hand, reach underneath the dough and pinch, and pull it over the top. Turn 90 degrees, repeat, then do that a few times (and do the whole process 2 or 3 times. You can get a really nice skin on boules that way. Then a controlled cut will be easier, in my experience.
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May 6, 2020 00:38
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Thanks for the tip! I just see some breads that have such cool slits that make them look biblical in their prettiness (like what Doh004 posted). I tried but failed. All part of the learning process and the mistakes are again, tasty and fun so it's very cool. Also I'd like to add, I have a cake carrier that I usually keep in storage but it works great as a breadbox since I'm doing homemade bread instead of packaged.
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May 6, 2020 01:20
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Classier than my giant ziploc, that's for sure
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May 6, 2020 01:26
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My favorite restaurant is V Street in Philly. I've liked all of Rich Landau's restaurants that I've been to-- when I first went to Horizons in college it totally changed what I thought vegan cooking could be and steered me off of a course of just eating tofu and broccoli on rice every dinner. Up until this quarantine I'd hit V Street for lunch at least once a week-- I love almost everything on the menu. I love his and Kate Jacoby's cookbooks too, and I especially love his pretzel bao buns. I don't know how authentically pretzelly they are and I certainly don't know how authentically baoy they are but they come together quickly and they taste really good. The first bit is just letting some sugar and active yeast bloom in water. Then you knead it in with flour, salt, and a decent amount of szichuan peppercorns (I used more than the recipe calls for because I love them). Let it rise, split it into eighths, and smush them out into little doughy ovals.  These are really imperfect-- my wife and I are both dealing with bad allergies and doing this as a little sick day project. These eight get very briefly boiled until they're nice and puffy. Fold them into bao shapes, brush them with butter (the book calls for vegan butter-- ours was off so I just used some of my cultured butter from last month), and sprinkle on the rest of your szichuan peppercorns. My wife doesn't like them as much as I do so I also mixed things up and did a few with just black peppercorns, and swapped out half of the rest for sesame seeds and some smoked salt.  Then they just bake for a few minutes until pretty and golden.  For serving Landau and Jacoby suggest ginger mustard, which I also whipped up while waiting for the dough to rise.  I also wanted a little something more in terms of crunchiness and spice since I'd been living off of soup for the last little while and wanted to do my sinuses a favor, so I diced up a few dashi pickles. My initial idea was to stuff these in with the mustard but that proved to be too much for my sickly reserves so I just served them on the side.  An easy, tasty recipe with a lot of fun textures and a pleasant amount of heat if you want it. Perfect for a drizzly sick day.
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May 8, 2020 23:31
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Hey everyone, I hope you don't mind me crossposting in here. I made a bread thread for a get creative challenge over in BYOB and someone said you're doing a bread thread here too and I should post a bread.Finger Prince posted:Today I made Zopf or Züpfe. I have never made or eaten this bread before. It is from Switzerland. The one recipe from a book I have called for using sour cream, which I didn't have. The other recipe that I found online called for milk, which I also didn't have. But I do have this, which is kind of in between?
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May 10, 2020 00:13
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Well, I went to make a bread last night, and hosed up. Right about the moment my levain was at full peak and ready to go, I realized I was out of both dry milk and unsalted butter. That's okay though, I used to be a professional. Dug up a can of coconut milk and a can of veggie shortening, and made vegan (if you're okay with yeasts) sourdough sandwich bread.      Verdict: I'm gonna make this again. Good flavor, good crumb, -very- soft and perfect for sandwiches and toast. Recipe, based on this, in case anyone else is crazy enough to follow along: 300g levain - 128g flour, 128g water, 44g starter (or just use 300g fed starter, I'm not the boss of you) 631g bread flour 50g sugar 14g salt 6g active dry yeast 340g light coconut milk 45g shortening Proof to double, de-gas, shape into two loaves, proof again until crowning 1" over the pan, bake 30-35m @ 375. Liquid Communism fucked around with this message at 13:49 on May 17, 2020 |
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May 10, 2020 23:52
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Don't you just love when a mistake and a quick substitution come together to make something great you wouldn't have otherwise considered doing at the time?
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May 11, 2020 05:13
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    The perfect vessel for homemade sausage gravy. 
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May 12, 2020 01:04
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Finger Prince posted:Hey everyone, I hope you don't mind me crossposting in here. I made a bread thread for a get creative challenge over in BYOB and someone said you're doing a bread thread here too and I should post a bread. that looks amazing, and as an old man who was a fan of the animaniacs, your posting name is even better
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May 12, 2020 01:58
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Cross posting from the bread thread. This is a double layer plat, which has 11 separate strands, next time I’ll do a 12 strand octopus. learnincurve posted:My teenagers did that “oh wow this is actually good” thing so I’m going to be doing increasingly elaborate stuff just to mess with their minds.
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May 13, 2020 14:24
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That plait looks incredible! I've done a fair bit of breading the past week or so. Focaccia  Sourdough  More different, better focaccia  And the best tasting of all: Sour dough discard crackers! 
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May 18, 2020 04:30
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I've been on a rectangle kick: Honey-oat Pullman loaf.  Rye Pullman loaf.
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May 23, 2020 22:36
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I've breaded quite a bit recently. Baguettes  Le crumb  Pumpernickel (no caramel color)  Quick breads/face masks.  Muffins 
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May 24, 2020 19:26
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toplitzin posted:Quick breads/face masks. 
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May 24, 2020 19:56
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toplitzin posted:Quick breads/face masks. mildly terrifying
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May 25, 2020 14:55
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A pile of pitas:  I'd never made pitas before and turns out they are super easy! I used this recipe and it was fine. It's nice to find a yeast bread that can go from 'hmm, maybe I want some fresh bread' to bread in your mouth in under 2 hours. https://cooking.nytimes.com/recipes/1016071-homemade-pita-bread It tells you to roll the dough too thin IMO (or maybe I just cooked them too long) but they came out more crunchy/crackery than soft. Next time I think I will make 4 thick soft pitas instead of 8 thin ones. I put my pizza stone on the gas grill and did them there. Threw a few oak sticks on and it got a nice wood-fired, smoky taste. They went well with homemade baba ghanoush with eggplant from my garden. I seem to be going on a middle eastern cooking adventure lately, so I am sure I'll be making them again soon. Nice to find a bread that does well on the grill because I don't love using the oven alot in the summer.
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May 26, 2020 01:31
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Kaiser Schnitzel posted:A pile of pitas: Nicely done! I will say in my experience rolling them thin is key to getting a nice pocket; once they inflate you can prolly take them off then and there (maybe a quick flip if the one side still feels gooey). Between that and stacking them in a covered zip or dish, they should stay pretty soft.
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May 26, 2020 02:59
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The lean sourdough sandwich loaves I've been rocking lately. I need to post in the bread thread about the crust discoloration, all my sourdough have been coming out like that. My rustic batards are entirely pale grey, even at a higher baking temp for longer. It might have to do with the towels I'm proofing them under... 
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May 26, 2020 22:59
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Hello I made cornbread muffins and they have bread in the name so woo Edit: don’t tell the southerners but while I vastly prefer their style of cornbread I still like it sweet, so I doubled the sugar in a southern recipe and sprinkled with Demerara sugar before baking. Honestly the sprinkles made it a little too sweet, but I have no regrets otherwise. edit edit: TIL demerara sugar and turbinado sugar are similar but not the same. I sprinkled it with turbinado Hawkperson fucked around with this message at 00:23 on May 27, 2020 |
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May 27, 2020 00:16
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I am on a journey of homemade pumpernickel. First, assemble the onion starter.  Allow a revival weekend with buried treasure.  Assemble the pumpered nickel dough  Place upon the blessed crotch of Jeff Goldblum and allow to rise.  Shape and let proof  Use your razor sharp wit to score the loaves and then bake with steam until ~190°F. Results?  Results!  Delicious.  Bonus Grilled cheese from pan de mie made this weekend.  
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May 27, 2020 02:41
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 It begins
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May 27, 2020 04:38
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toplitzin posted:I am on a journey of homemade pumpernickel. My own contribution: I bought a 10kg sack of wheat flour and basically every night I make a ton of roti (Indian flatbread) to accompany dinner. I'm stuck in lockdown in India in a kitchen I wasn't using prior to this and it's quite under-equipped. I have no rolling surface so I use a dinner plate and I have no rolling pin so I use a mostly empty bottle of gin a previous roommate left when they moved out. I cook on an induction burner with rather coarse heat settings so to get the right temperature I have to keep cycling between two of the temperatures. And I don't have a tawa (flat pan with no sides or very short sides, often cast iron) so I use a sort of flat saute pan with medium-high sides that makes it kind of tough to flip them. But it turns out making 10 roti every night turns you into a roti master no matter what your tools are and by this point they're all basically perfect.  (This picture is actually from a coupe weeks ago I think, but they look basically the same as the ones I make now.)
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May 27, 2020 07:31
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In keeping with the flat bread theme I made scallion pancakes but with ramps because they looked great at the store:     Definitely will be making this again because drat were they tasty, very easy even though I can't roll out a circle to save my life
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May 27, 2020 13:46
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TychoCelchuuu posted:Goodness this looks sooooooo fantastic. I am very jealous. The Goldblum looks great too. What recipe did you use? Professional Baking - Gisslen 
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May 28, 2020 14:36
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No knead done!   I missed this a bit
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May 30, 2020 18:24
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May is almost over and I have failed to make a bread. I will try my best but it might not be until early June which is probably still “Mayish”
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May 30, 2020 18:57
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Got zucchini in my farmer’s grab bag this week and I hate zucchini, so it was time for more quick bread. “Clean your stove Hawkperson” Yeah yeah I’ll get to it
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Jun 2, 2020 01:04
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made buns for Burgs  and a Bacon & Egg Roll  also felt my way around adding some sourdough discard to a yeasted pizza base recipe and was pretty happy with the results   
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Jun 2, 2020 09:21
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double posting because it's Mayish. Sourdough.   Finally got a banneton. Clearly used WAY too much flour dusting it. Wholegrain/Oat bread   this is absolutely my favourite bread I have ever made. Used this KA recipe but subbed in the wholegrain flour I had sitting around. The crust, the flavour. Goddamn. I just need to figure out a way to keep the decorative oats to stick to the top a bit better.
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Jun 9, 2020 06:27
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