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
Tartine country white from sourdough starter.
http://imgur.com/gallery/e0YFyXv
― Why, I would make a fantastic Nero! (PBKR), Tuesday, 31 March 2020 12:40 (three years ago) link
Beautiful!
― Li'l Brexit (Tracer Hand), Tuesday, 31 March 2020 13:49 (three years ago) link
(update on loaf 2: it stales p quickly but was good fired for breakfast on day three and toast with soup for supper)
(loaf 3: saturday if i am spared)
― mark s, Tuesday, 31 March 2020 14:00 (three years ago) link
We made a gargantuan boule of no-knead sourdough following the King Arthur recipe and it’s GREBT
― El Tomboto, Friday, 3 April 2020 04:21 (three years ago) link
I’d post pictures but it’s half eaten already. Can’t wait to make some open faced cheese sandwiches with it. 24 hour first rise and dutch oven is definitely the way to go. And kosher salt is better than sea salt imo.
― El Tomboto, Friday, 3 April 2020 04:24 (three years ago) link
Save y’all the googlinhttps://www.kingarthurflour.com/recipes/no-knead-sourdough-bread-recipeMakes a big one. We’re halving the recipe next time.
― El Tomboto, Friday, 3 April 2020 04:29 (three years ago) link
I think I've had good flavour and low strength - ie tends to go a bit pancakey - when i've tried a long proof. Probably needed more stretch & fold. Definitely game for trying again.
busy and a little low on starter so I tried my first yeasted bread, a nice simple white loaf. Just a completely different game - the dough behaves itself quickly, and the fucker swells fast.
― woof, Friday, 3 April 2020 16:17 (three years ago) link
I'm starting this BA focaccia today: https://www.bonappetit.com/recipe/easy-no-knead-focaccia
― change display name (Jordan), Friday, 3 April 2020 16:32 (three years ago) link
the first three recipes i googled for making a wholemeal loaf mention a loaf tin but obviously i can do it without a tin
(can't i)
― mark s, Saturday, 4 April 2020 09:56 (three years ago) link
hmmmmm it may be quite.... low and flat. the nice thing about a tin is that no matter what happens it’ll have a nice shape. you could use a round cake tin maybe?
― Li'l Brexit (Tracer Hand), Saturday, 4 April 2020 10:19 (three years ago) link
i do have cake tins yes, but no way of working out what the volume equivalent is
(i realised* my wholemeal flour is in fact strong) *(by reading the outside of the packaging)
― mark s, Saturday, 4 April 2020 10:41 (three years ago) link
opinions vary on the loaf-tins, acc.to the platform i quiz abt it
― mark s, Saturday, 4 April 2020 11:02 (three years ago) link
Well you can definitely try a free-standing loaf. You might try reducing the water a few percent to get a stronger, stiffer loaf that won’t go flat in the oven. (Though it might be fine anyway)Definitely don’t succumb to the temptation of adding flour in the last stages of shaping your loaf, either because you have sticky hands, or because you want it stiffer, or what have you. Any flour you add after your various stages of rising etc will be UNFERMENTED and won’t taste good and will interfere with the action of the rest of the dough. Nothing wrong with a little dusting flour on your work surface or your hands when you’re shaping your loaf at the end, but don’t try to genuinely incorporate more flour at that stage.
― Li'l Brexit (Tracer Hand), Saturday, 4 April 2020 11:06 (three years ago) link
so is part of the science here that a wholemeal loaf actually needs the heat to closer to the middle, via reduced distance (width is less) and also via conduction?
― mark s, Saturday, 4 April 2020 11:16 (three years ago) link
closer i.e. than a free-standing would-be spherical loaf (like the second one i made = a plain four loaf)
― mark s, Saturday, 4 April 2020 11:17 (three years ago) link
hmm I don’t know. I don’t think it matters. You want a really hot oven when you put it in, and reduce a bit after 20 minutes, regardless of what kind of loaf you’re making.
― Li'l Brexit (Tracer Hand), Saturday, 4 April 2020 12:06 (three years ago) link
Freestanding, but shape it as a batard rather than a boule?
― woof, Saturday, 4 April 2020 12:13 (three years ago) link
ALAB series
― mark s, Saturday, 4 April 2020 12:25 (three years ago) link
i will never not cross the streams
― mark s, Saturday, 4 April 2020 12:28 (three years ago) link
ok it is somehow the afternoon I am going to bake something instead of watching bakewithjack videos.
― woof, Saturday, 4 April 2020 13:16 (three years ago) link
using woof's pan of boiling water method, my pos blob of wholemeal dough is rising like a mfer: punching down begins in two mins
― mark s, Saturday, 4 April 2020 16:03 (three years ago) link
i am making 2 x wholemeal baguettes from a recipe which used US cups = the worst of all measures
― mark s, Saturday, 4 April 2020 16:04 (three years ago) link
agreed be gentle with the punching my friend
― Li'l Brexit (Tracer Hand), Saturday, 4 April 2020 16:05 (three years ago) link
ok so here's what i don't really get: what does punching do when if i'm shortly required to re-knead that the second knead doesn't do
― mark s, Saturday, 4 April 2020 16:15 (three years ago) link
Nothing, probably - you’re right
― Li'l Brexit (Tracer Hand), Saturday, 4 April 2020 16:56 (three years ago) link
ok these guys have browned nicely on top and sound hollow to the tap from above
BUT one of them had to be pried off the baking tray and both bases are worryingly soft (i have flipped them over and given them a last little blast)
― mark s, Saturday, 4 April 2020 17:29 (three years ago) link
caught a little on top thx to final blast but the base is now as i hope so
https://files.slack.com/files-pri/TV20059EW-F0113ULDAQJ/2020-04-04_18.33.35-2.jpg
― mark s, Saturday, 4 April 2020 17:54 (three years ago) link
woof i think i need an account in that 'workspace' to see that. i don't know who the administrator is.
― Li'l Brexit (Tracer Hand), Saturday, 4 April 2020 20:39 (three years ago) link
Yes you do
― El Tomboto, Saturday, 4 April 2020 20:40 (three years ago) link
Aha!
― Li'l Brexit (Tracer Hand), Saturday, 4 April 2020 20:41 (three years ago) link
I've been charged with folding the sourdough today, as part of my working from home responsibilities.
― change display name (Jordan), Thursday, 9 April 2020 14:41 (three years ago) link
Did that yesterday.
― El Tomboto, Thursday, 9 April 2020 14:50 (three years ago) link
my nice downstairs neighbours sourced me some strong flour :)
what is a good recipe for starter if you have no yoghurt (i have no yoghurt)
― mark s, Thursday, 9 April 2020 14:51 (three years ago) link
No need for yoghurt at all - just water and flour.I followed this one blindly at the start of the year, never having baked before:https://www.theboywhobakes.co.uk/recipes/2019/5/30/how-to-make-a-sourdough-starter
― woof, Thursday, 9 April 2020 15:05 (three years ago) link
the boy who bakes is us
(can include girls)
― mark s, Thursday, 9 April 2020 15:15 (three years ago) link
that looks like it would work. i have found it a bit easier to get going with rye. (you can still make white and whole wheat loaves with a rye starter.)
― Li'l Brexit (Tracer Hand), Thursday, 9 April 2020 21:40 (three years ago) link
The dough is very fluffy! We're going to do half for bread and half for pizza.
― change display name (Jordan), Thursday, 9 April 2020 21:43 (three years ago) link
second edition of the no knead sourdough (we made half the recipe this time since the last one turned out so gigantic (and flour is hard to find)) is going in the oven shortly
― El Tomboto, Thursday, 9 April 2020 21:56 (three years ago) link
I should have kept a some of Gilberto* last time he came to stay.
*Gilberto is a sourdough starter I look after when my Brazilian friends go on holiday. He is descended from the starter at French restaurant that sadly closed last year.
― American Fear of Pranksterism (Ed), Thursday, 9 April 2020 22:25 (three years ago) link
this made me wonder how old the oldest starter is and of course it's a thing and there are rival claimants and it's possibly 122 years (if this isn't fake)
― mark s, Thursday, 9 April 2020 22:32 (three years ago) link
according to my e5 bread sensei, after about 5 years it doesn't really matter how old it is on a practical level
― Li'l Brexit (Tracer Hand), Friday, 10 April 2020 14:23 (three years ago) link
former ilxor redacted trumped my google fu by finding someone who had made a starter found in an egyptian tomb
― mark s, Friday, 10 April 2020 14:37 (three years ago) link
i mean with yeast spores found in an egyptian tomb
sarcophagus_juice.jpg
― mark s, Friday, 10 April 2020 14:38 (three years ago) link
i bet you could make some good WRAPS with that.
― Li'l Brexit (Tracer Hand), Friday, 10 April 2020 14:49 (three years ago) link
request for a hot cross bun recipe accessible to the noob
― mark s, Saturday, 11 April 2020 09:25 (three years ago) link
lol now i have two, direct from two top bakers = mr p.hollywood & mr t.hand
naturally mr hand's is the more advanced, it requires i make BUTTERMILK (but i found out how with a lemon so that's OK)
― mark s, Saturday, 11 April 2020 10:47 (three years ago) link