Also we have (hopefully) learned to store ovenware with the lids on upside down.
― Paperbag raita (ledge), Tuesday, 24 March 2020 14:10 (four years ago) link
the ceramic coating is not porous so you may be able to save it. eeeeeek
― forensic plumber (harbl), Tuesday, 24 March 2020 14:18 (four years ago) link
Any focaccia recipes to recommend? Something to do with 00 flour other than pizza dough?
― mom tossed in kimchee (quincie), Tuesday, 24 March 2020 16:36 (four years ago) link
Soon I will be a first-in-a-long-time bread baker. Is that no-knead a good way to go or should I try something else. I may or may not have a KitchenAid mixer. It was acting a bit weird last I used it oh three or four years ago.
― mom tossed in kimchee (quincie), Tuesday, 24 March 2020 16:37 (four years ago) link
we are anxiously making our own sourdough starter. the first attempt died on day 4-ish, so this round we're being really by-the-book and worrying more than is probably necessary.
― El Tomboto, Tuesday, 24 March 2020 16:40 (four years ago) link
Yeah I'm gonna start with yeast, not sourdough starter. I don't need that heartbreak, I already have plants.
― mom tossed in kimchee (quincie), Tuesday, 24 March 2020 16:40 (four years ago) link
Is that no-knead a good way to go or should I try something else
It takes a long time (two proves of 12-18 and 1-2 hours each) but otherwise it ain't lying, just a minute or so of mixing necessary, no need for a mixer.
https://www.nigella.com/recipes/guests/jim-laheys-basic-no-knead-bread
― Paperbag raita (ledge), Tuesday, 24 March 2020 16:44 (four years ago) link
Kneading is the best part. Highly therapeutic.
― American Fear of Pranksterism (Ed), Tuesday, 24 March 2020 20:56 (four years ago) link
just don't knead too hard if you're making sourdough! needs to stay supple. keep those gluten strands strong, rather than mashed.
― Li'l Brexit (Tracer Hand), Tuesday, 24 March 2020 21:19 (four years ago) link
Any focaccia recipes to recommend?
if you like i can dig out my olde Green's cookbook that has a tried and true recipe i haven't made in years.
― medicate for all (outdoor_miner), Wednesday, 25 March 2020 12:39 (four years ago) link
If you have the time and inclination, I’d love that!
― mom tossed in kimchee (quincie), Wednesday, 25 March 2020 12:41 (four years ago) link
shite. can't find the book. was certain it'd be where my other cookbooks are. may still be packed away or may have purged it (doubtful) when i moved a couple years ago. so sorry!
i'm gonna make this today though on account of you making me want focaccia, and me needing a little project:
https://www.epicurious.com/recipes/food/views/focaccia-with-olives-and-rosemary-322
― medicate for all (outdoor_miner), Wednesday, 25 March 2020 13:17 (four years ago) link
We did this, it turned out much better than an other italian baking cookbook recipe we also tried. https://m.youtube.com/watch?v=RQOhAeNAjKc
― El Tomboto, Wednesday, 25 March 2020 13:52 (four years ago) link
Oh wtf just embedhttps://www.youtube.com/watch?v=RQOhAeNAjKc
― El Tomboto, Wednesday, 25 March 2020 13:53 (four years ago) link
I really like the Tartine Country White recipe for sourdough, but it can take a few tries to get it right and also takes a long time with all of the proofs. Not much kneading required though.
Those starting a starter should use distilled or spring water to feed the starter until it really get going. This avoids the chlorine in tap water that can inhibit early yeast growth.
― Why, I would make a fantastic Nero! (PBKR), Wednesday, 25 March 2020 21:48 (four years ago) link
i admire how this thread hurtled up out of my league so quickly
― mark s, Wednesday, 25 March 2020 21:50 (four years ago) link
maybe i will make a starter at the weekend or something
― mark s, Wednesday, 25 March 2020 21:51 (four years ago) link
I’ve done a lot from the river cottage bread book so I’d reckon their focaccia recipe would work welL
https://www.rivercottage.net/recipes/focaccia
― American Fear of Pranksterism (Ed), Wednesday, 25 March 2020 21:51 (four years ago) link
i made rosemary garlic rolls with my dinner. i made bread! (ralph wiggum voice)
― forensic plumber (harbl), Thursday, 26 March 2020 00:30 (four years ago) link
today i am making EASY PLAIN-FLOUR LOAF using this as my fast-action dried yeast:
https://i.imgur.com/AlEEJa8.jpg
(it does say instant dry yeast in little letters so nothing can go wrong in this non-turkish-speaking household)
― mark s, Saturday, 28 March 2020 13:50 (four years ago) link
my v supportive pal P has texted me to say "remember yr making BREAD not ROCK CAKES" in ref the picture up thread, along with multiple laughing-crying emojis so im stoked for this tbh
― mark s, Saturday, 28 March 2020 13:53 (four years ago) link
A good baking week. Big delivery of Shipton Mill flour finally came (ordered on the cusp of the crisis after a couple of weeks umming and ahhing about whether I would ever that much flour), inc 25kg of their basic white (number 4).Couple of soda bread loaves for instant gratification earlier in the week, then a bit more time on a basic sourdough boule yesterday. I've been going at that one over and over; getting there. New flour good, timed and controlled the proofing better and getting better at the slap-and-fold knead after watching Richard Bertinet videos. Bit more confident handling dough.
― woof, Saturday, 28 March 2020 14:21 (four years ago) link
ok now double in size you blobby pos
― mark s, Saturday, 28 March 2020 15:10 (four years ago) link
Coincidentally i also wound up with some Shipton No. 4, after biking to E5 bakehouse. Only 3kg for me though!
― Li'l Brexit (Tracer Hand), Saturday, 28 March 2020 16:30 (four years ago) link
mark are you keeping it warm? 20C probably not enough - you want it more like 25 or so
― Li'l Brexit (Tracer Hand), Saturday, 28 March 2020 16:31 (four years ago) link
you mean the dough when it's proving?
― mark s, Saturday, 28 March 2020 16:33 (four years ago) link
it's in the oven now and my main issue rn is it's not really browning very much
― mark s, Saturday, 28 March 2020 16:36 (four years ago) link
giving it a final 3-min blast at a higher temp to de-pale-ify it a bit then it's out (it smells good)
― mark s, Saturday, 28 March 2020 16:39 (four years ago) link
https://files.slack.com/files-pri/TV20059EW-F010Z8QA1NC/2020-03-28_16.45.51.jpg
― mark s, Saturday, 28 March 2020 17:08 (four years ago) link
terrible photo of pleasing subject
i was using plain flour not strong flour (much more kneading required) plus also the instructions for the turkish yeast are in turkish (i imagine they are standard but who knows). but it's recognisably what it purports to be (visually and tastewise) so yeah
https://files.slack.com/files-pri/TV20059EW-F010P8G6BPB/2020-03-28_17.13.24-2.jpg
― mark s, Saturday, 28 March 2020 17:23 (four years ago) link
it's p dense so probably could have risen a bit more -- will follow tracer's advice next time re ambient temp (cold brisk late winter's day in hackney today)
― mark s, Saturday, 28 March 2020 17:24 (four years ago) link
yeah when proving it should be warm. also you’ll get a better rise and less dense loaf if you use bread flour i.e. higher protein, at least 11%but that looks great! next time you can try cranking your oven as hot as it will go for an hour before putting it in. then after 20 minutes on full temp you can lower to about 230C for another 30-ish. you’ll get that colour you want :)
― Li'l Brexit (Tracer Hand), Saturday, 28 March 2020 17:37 (four years ago) link
wait this is an hour pre-bake consisting of 20 mins plus 30 mins ?
(i don't have any strong flour current so the experiment was "what happens if you use plain flour and knead twice as long" as per a recipe i found online)
― mark s, Saturday, 28 March 2020 17:44 (four years ago) link
this is a safe space for bread nerds and noobs alike, no worry too pernickety, no question too dumb :)
― mark s, Sunday, 22 March 2020 12:09 (six days ago) bookmarkflaglink
― mark s, Saturday, 28 March 2020 17:46 (four years ago) link
What are some other good ideas for proofing dough at home (keeping it at ~80-90 F / ~26-32 C while also staying humid)?
― El Tomboto, Saturday, 28 March 2020 18:13 (four years ago) link
Can you do it in a slow cooker on low, with a cup of water next to the dough?Can you do it on a low stovetop burner somehow?
― El Tomboto, Saturday, 28 March 2020 18:15 (four years ago) link
mark:pre-heat oven on max for an hourput in doughlower to 230C after about 20 minutes and bake for about 30 minutes more
― Li'l Brexit (Tracer Hand), Saturday, 28 March 2020 18:21 (four years ago) link
ah interesting: that's less heat *and* less time than my recipe said -- except i think it did originally say something closer to yours but various punters reported overbaking and even burning so they reduced both
― mark s, Saturday, 28 March 2020 18:31 (four years ago) link
well adjust if you need to - everybody’s ovens are slightly different! but that ought to be pretty close to what you want
― Li'l Brexit (Tracer Hand), Saturday, 28 March 2020 18:42 (four years ago) link
ok i have a question abt fan ovens then: do i change the numbers when the fan is on (i always put the fan on bcz why wouldn't i)
― mark s, Saturday, 28 March 2020 18:48 (four years ago) link
don’t put on the fan - the fan will extract all the nice moisture that helps the bread push upwards in that first 20 minutesin fact, slightly next-level is to put a pan of boiling water in bottom of your oven for that first 20 minutes to maximise steam situation. take out out when you reduce the heat.
― Li'l Brexit (Tracer Hand), Saturday, 28 March 2020 18:52 (four years ago) link
blimey these are the tippiest tips :)
― mark s, Saturday, 28 March 2020 18:54 (four years ago) link
I've struggled with proofing, but 2 methods I've tried lately - Oven off (or just 2-3 minutes of warm-up to take the chill off), then a pan of boiling water sitting in the bottom with your dough on a shelf above it. (this made black flakes fall from the top of my oven, so that was shameful and I stopped trying it after the first go).Boil water, and put the water in a normal saucepan with lid upside-down on top. Put your bowl/banneton of dough on the lid. Cover the dough. Refresh water if it needs more time/heat. This seems to work for me.
― woof, Saturday, 28 March 2020 19:41 (four years ago) link
those sound like good tricks. above the fridge is usually a warm spot too. or you could go the other way and prove overnight in the fridge, in a plastic bag, works v well for me.
― Li'l Brexit (Tracer Hand), Saturday, 28 March 2020 20:08 (four years ago) link
Yeasted breads prove quicker and at a lower temp though - i am less familz with them. from what i understand the yeast is more powerful so the fermentation goes quicker. hence the whole “punching it back” thing - ya gotta tame it!
― Li'l Brexit (Tracer Hand), Saturday, 28 March 2020 22:46 (four years ago) link
ok this is a level of lore way over my head
― mark s, Saturday, 28 March 2020 22:56 (four years ago) link
If you want to make panettone you have to let it rise then punch it back 4 times in 24 hrs.
― American Fear of Pranksterism (Ed), Saturday, 28 March 2020 22:57 (four years ago) link
what if i dont though
― mark s, Saturday, 28 March 2020 23:01 (four years ago) link
then the yeasty beast is too unleashed
― Li'l Brexit (Tracer Hand), Sunday, 29 March 2020 09:29 (four years ago) link
I neglected my starter in the run up to xmas, thought I got it going again but baked over the weekend and it felt closer to a ciabatta rather than a boule. Think I need to keep feeding that little dude even more than I thought.
― colette, Tuesday, 18 January 2022 17:13 (two years ago) link
people say you can let it go a month but ime if you leave it longer than maybe 10 days you really have to work to get it strong and active again
― Tracer Hand, Tuesday, 18 January 2022 18:51 (two years ago) link
We were away for a few days after Christmas. Forgot to put the starter in the fridge & I suspect the kids had the heating on full blast, because there was pink mould on top once I got back. No smell, and very liquid. Seemed dead.
Got a couple of tbsp from the bottom and fed it a good mix of wholewheat, white and rye. Nothing after 24 hours. Tried to convince myself that it would be healthy and unsentimental to start a new starter from scratch & that I should get better at baking with instant yeast anyway.
But then! Tiny little bubbles the next day. Took about a week to actually recover, but it's alive & is baking as well as ever.
Taken it as a warning - I slowed down on baking since I got a dog, but I enjoy it & I was so glum when I thought the starter was gone. Made me realise I need to pick up the rhythm again.
― woof, Wednesday, 19 January 2022 14:05 (two years ago) link
(& of course I discarded & fed every day till it was back to its usual winter self - sluggish, 8-10 hours to ripen)
― woof, Wednesday, 19 January 2022 14:10 (two years ago) link
pink pink pink pinkpink mold
― towards fungal computer (harbl), Wednesday, 19 January 2022 14:13 (two years ago) link