it itersting!
― Pinche Cumbion Bien Loco (stevie), Friday, 8 May 2020 11:45 (four years ago) link
just shaped the loaves and dumped them in the bannetons. First thoughts - dough is still v elastic, moreso than usual. Has been easier to shape the loaves, but will they hold those shapes when time to cook comes? Am using 10% wholemeal flour to 90% white Caputo red 00 (which quickly replaced white bread flour for me when I stopped being able to buy that a month or so ago) so it is very different from how I used to make bread before lockdown (and before I was having to make four or so loaves a week to keep up with family demand).
― Pinche Cumbion Bien Loco (stevie), Friday, 8 May 2020 11:48 (four years ago) link
made sourdough bread for the first time last week and it turned out great. i've just taken my second try out of the oven an hour ago and it looks spectacular. i did not think i could derive this much joy from such a simple thing. my wife is making fun of me cause i just keep going back to the kitchen to stare at it.
― Jibe, Friday, 22 May 2020 09:00 (three years ago) link
ONE OF US
lol just wait til you start taking pictures of your BRED and sending them to you friends
― Li'l Brexit (Tracer Hand), Friday, 22 May 2020 09:12 (three years ago) link
haha i have definitely already done that
― Jibe, Friday, 22 May 2020 09:26 (three years ago) link
Yeah, I derive a unique satisfaction from baking compared to cooking, though I do A LOT of cooking and not as much baking (until recently). I think one factor is the mysteriousness of baking - unlike cooking where you can taste along the way and get a sense of where things are going, you never know how baking will turn out until the moment of truth - the dough/batter/whatever goes into the oven as one thing and comes out suddenly and utterly transformed.
― some vast airy pantaloon is required (PBKR), Monday, 25 May 2020 16:44 (three years ago) link
after feeding my sourdough starter each day for a week and making the dough yesterday, I just finished baking my first loaf of bread. I'm letting it cool now. It looks amazing. If this tastes as good as it looks, I'm never bothering to buy bread again
― Dan S, Thursday, 20 August 2020 23:41 (three years ago) link
my cousin is a genius, he taught me how to bake a perfect loaf of bread the first time!! I wrote it all down so I can reproduce it. I just sliced into my first loaf to taste it, it is amazing, maybe the Tartine breads are better, but not to me right now
― Dan S, Friday, 21 August 2020 00:56 (three years ago) link
STRAIGHT INTO MY YEASTY VEINS
― Li'l Brexit (Tracer Hand), Friday, 21 August 2020 09:33 (three years ago) link
after doing hearted bread v satisfactorily for ages, inability to find fresh yeast meant i started doing sourdough. the first loaf was like a massive biscuit basically because i rushed it as i had a booked slot at an exhibition and hadn’t got my timings right. the second was better but stuck badly when i turned it out to be baked, so it lost all its structure and air. third time lucky tho - made a large loaf for me, and a smaller one for my mum who i was visiting for the first time in five or so months. the first could have done with a *bit* of a hotter-for-longer oven, the second i overdid it and it burned a bit. (the tart is a provençal pissaladière btw). anyway, i was VERY PLEASED with these. posting photos to everyone obv. https://i.imgur.com/K2ChDqq.jpghttps://i.imgur.com/6RU0H8n.jpg
― Fizzles, Friday, 21 August 2020 12:15 (three years ago) link
nice. second loaf not burnt imo.
― Li'l Brexit (Tracer Hand), Friday, 21 August 2020 12:36 (three years ago) link
Agree, i like a dark crust on bread. Both look amazing.
― beef stannin’ (gyac), Friday, 21 August 2020 12:40 (three years ago) link
excellent. today is another sourdough day, so will update on “crust developments” later. uh also “hearted bread” should obv be “yeasted”.
― Fizzles, Friday, 21 August 2020 12:55 (three years ago) link
All fresh bread is hearted by me tbh
― beef stannin’ (gyac), Friday, 21 August 2020 13:21 (three years ago) link
Great loaves, Fizzles, esp that darker second one. I'm a big proponent of pushing the bark of the loaf till the last moment. The flavor's just better.
― Just a few slices of apple, Servant. Thank you. How delicious. (stevie), Friday, 21 August 2020 13:23 (three years ago) link
those loaves look amazing!
― Dan S, Saturday, 22 August 2020 23:26 (three years ago) link
i'm making another bread attempt, the first loaf in flour water salt yeast
― superdeep borehole (harbl), Sunday, 20 September 2020 15:18 (three years ago) link
i salute you!
― Li'l Brexit (Tracer Hand), Sunday, 20 September 2020 15:29 (three years ago) link
this was fun and it appears to have worked except the bottom looks a bit too black. we'll see!https://i.imgur.com/dq3UUBV.jpg
― superdeep borehole (harbl), Sunday, 20 September 2020 23:25 (three years ago) link
ooooh O_O looks good!!
― terminators of endearment (VegemiteGrrl), Sunday, 20 September 2020 23:30 (three years ago) link
damn, nice crumb!https://i.imgur.com/tZqL0qS.jpgi ate some and it was good, maybe will try to move it higher in the oven next time if it'll fit. i will do one of the pre-ferments next bc i like a more yeasty taste, this was sort of basic.
― superdeep borehole (harbl), Monday, 21 September 2020 00:40 (three years ago) link
tremendous!!
― Li'l Brexit (Tracer Hand), Monday, 21 September 2020 07:30 (three years ago) link
i still can't believe i did it. i've had such a bad time with bread. it's because of kneading, i can't knead properly so i have to stick to stretch and fold for now. the only bread i've made that i've been happy with is cinnamon raisin bread from the bread baker's apprentice (will make again) and that was still too dense!
― superdeep borehole (harbl), Monday, 21 September 2020 11:59 (three years ago) link
i haven’t kneaded in years. with sourdough it’s all stretch n fold.
― Li'l Brexit (Tracer Hand), Monday, 21 September 2020 12:08 (three years ago) link
i am on day 2 of the flour water salt yeast (i keep wanting to say salt fat acid heat) levain process. it uses SO much flour. but it's working. it has more than doubled in size in 10 hours after i re-fed it for the first time. it's alive! weird how every book uses a totally different process though.
― superdeep borehole (harbl), Tuesday, 29 September 2020 01:30 (three years ago) link
yeah i pretty much abandoned flour water salt yeast because you either end up wasting a bunch of ingredients or have to plan ahead to make more things with the leftover levain.
― na (NA), Tuesday, 29 September 2020 13:19 (three years ago) link
sourdough waffles are an EXCELLENT use of leftover starter/levain
― Just a few slices of apple, Servant. Thank you. How delicious. (stevie), Tuesday, 29 September 2020 19:46 (three years ago) link
we’ve been making sourdough basically since right after lockdown began and have yet to run into this “leftover starter” problem
― sound of scampo talk to me (El Tomboto), Tuesday, 29 September 2020 19:49 (three years ago) link
for this one i haven't yet reached the stage where i have starter. each day you have to throw away 75% of what you have and add 500 grams (2 cups) of flour. i'm on day 3 of 5 (?). you can then keep a smaller amount of starter. i don't eat enough bread to make more than a loaf a week so i will be refrigerating but i plan to make pretzels and pancakes soon.
― superdeep borehole (harbl), Tuesday, 29 September 2020 20:24 (three years ago) link
Yeah having a growing kid who loves sourdough requires two medium-ish loaves a week so that’s driving us
― sound of scampo talk to me (El Tomboto), Tuesday, 29 September 2020 20:28 (three years ago) link
successful pain de campagne, ignore all the crumbs on my stovetop. i avoided burning the bottom this time, maybe helped by parchment paper and/or a little less time in the oven.https://i.imgur.com/8qgx8zv.jpghttps://i.imgur.com/NBrXMBr.jpg
― superdeep borehole (harbl), Friday, 2 October 2020 20:05 (three years ago) link
wow that looks like the fucking business
― Li'l Brexit (Tracer Hand), Friday, 2 October 2020 20:10 (three years ago) link
it's really tasty and the texture of the crust is great. i'm going to make another recipe "field blend #2" with my bf tomorrow, might try a batard shape in my oval dutch oven. i have just a small bag of whole rye flour, i can't find a place to buy 5 lb bags of it other than online.
― superdeep borehole (harbl), Friday, 2 October 2020 20:27 (three years ago) link
i have another book my brother got me for xmas that has a lot of scandinavian and german breads made with dark rye flour
― superdeep borehole (harbl), Friday, 2 October 2020 20:28 (three years ago) link
does anyone here have a good bagel recipe, ideally a good sourdough-based bagel recipe? i've made them a few times and they're pretty good but not great. i suspect a lot of it has to do with me doing a bad job of forming the bagels in a way that overworks the dough, but it could also be the recipes i'm using
― na (NA), Thursday, 15 October 2020 22:18 (three years ago) link
hmmm, no sour but i've made these about 4 or 5 times the last couple years:https://serenalissy.com/new-york-bagels/ i've never gotten the toasted-on-the-outside/chewy on the inside i'm after, but they come out fairly well and satisfy a bage jones. ftr, i did cross-reference with another recipe i found and they were basically identical, so just kept the one. you could just make the dough a couple days ahead of time to get a little sour thing going i guess? think i may try that come to think of it.
― scampos sacra fames (outdoor_miner), Thursday, 15 October 2020 22:32 (three years ago) link
curious to see another recipe if you have one convenient to hand, NA. i sort of developed my own technique for forming bcuz the directions did not make sense to me, or rather, seemed to complicated. i just make little rolls from the dough then stick my thumb through and pull 'em apart, sort of the same way i learned how to work with pizza dough.
― scampos sacra fames (outdoor_miner), Thursday, 15 October 2020 22:35 (three years ago) link
i've used a couple of different recipes but i've just googled sourdough bagels and gone from there. they usually turn out OK but a bit too dense. i learned the first time that you can't get a dozen bagels out of a batch of dough, they end up too small. i've used the bagel forming technique you mention but then i try to smooth them out and that's when i think they get overworked. the last time they came out of the water nice and big but then deflated a bit after baking, which i believe is an indication of overproofing? i've only made them a few times so i think it's mostly just a matter of a) finding a good reliable recipe and b) making them enough times to get the technique down
― na (NA), Thursday, 15 October 2020 23:55 (three years ago) link
I had never made bagels until a couple of weeks ago. I tried this recipe and they came out beyond anything I expected:
https://www.theperfectloaf.com/sourdough-bagel/
Now a word of warning: this guy is kind of a jackass imo - he lists ingredient quantities like "429g flour" - as if it's an architectural project. Try not to get thrown by all that. Essentially you're making a stiff sourdough bread with an extra boiling step. That's it.
The day they were baked they were just freakishly good. Subsequent days, and after a freeze and thaw, they were still good but pretty standard.
― Li'l Brexit (Tracer Hand), Friday, 16 October 2020 08:22 (three years ago) link
thanks, Tracer! bread flour seems logical. and i love the shaping pics. am definitely gonna use this recipe as a guide next time.
― scampos sacra fames (outdoor_miner), Friday, 16 October 2020 13:14 (three years ago) link
By the way, I didn't have any 'barley malt syrup' (!?) so I found some thick, gooey date paste and used that instead. It worked great. You could probably use molasses or even honey or something.
― Li'l Brexit (Tracer Hand), Friday, 16 October 2020 13:27 (three years ago) link
I also didn't use any diastatic malt powder. Sue me.
― Li'l Brexit (Tracer Hand), Friday, 16 October 2020 13:29 (three years ago) link
yeah i've used maple syrup as a sub before. thanks tracer
― na (NA), Friday, 16 October 2020 13:42 (three years ago) link
comcast is working on something and internet keeps going out intermittently (it's on now obv) therefore i "can't work" and will make a raisin bread
― superdeep borehole (harbl), Friday, 23 October 2020 16:02 (three years ago) link
i'm on day 2 of the three-day bagel recipe. i formed them with the snake method this time and i think i prefer it, even if my bagels still turned out a bit lopsided.
― na (NA), Friday, 23 October 2020 16:04 (three years ago) link
omg. tell us how it turns out!
― Li'l Brexit (Tracer Hand), Friday, 23 October 2020 16:56 (three years ago) link
the swirl doesn't appear because this is near the end of the loaf but this worked a lot better than the last time. i wasn't so fearful of overkneading (i was using standmixer and just let it go and go until i reached the required texture), which led to a much stronger rise. and used 8.5x4.5 pan instead of 9x5.https://i.imgur.com/CJ73yqg.jpeg
― superdeep borehole (harbl), Saturday, 24 October 2020 00:38 (three years ago) link
i mean last time it was too dense, tasted fine though
That looks wonderful
― mom tossed in kimchee (quincie), Saturday, 24 October 2020 01:18 (three years ago) link
i am going to make some loaves this weekend. have been feeding my starter regularly to get it ready instead of what has become my habit of just every few days. i want to put in some seeds, maybe one rye with caraway and one with sunflower. does it absorb too much of the water or do i just add them without worrying about that? also looking for some new flour ratios. i have whole grain spelt and rye.
― superdeep borehole (harbl), Monday, 9 November 2020 19:08 (three years ago) link