long-time reader first-time bread-maker

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lol did you read this? i'm curious https://www.wikihow.com/Grow-Yeast

forensic plumber (harbl), Sunday, 22 March 2020 01:33 (two months ago) link

oh it's for brewer's yeast...i'm at a loss

forensic plumber (harbl), Sunday, 22 March 2020 01:33 (two months ago) link

Also my go to bread not bread thing is farinata. It’s a savory thick pancake made with chickpea (gram, besam) flour, olive oil salt and water.

That sounds good. Does it get/need a sauce? reminds me of the panisses i made a few times when i had chickpea flour on hand that needed using. they were really good, and pretty simple. not strictly bread though, sorry if derailing

xxpost

medicate for all (outdoor_miner), Sunday, 22 March 2020 11:51 (two months 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 (two months ago) link

It’s a lot like panise. It goes with lots of things, some veggies or a salad on top is good. However I just normally have it with olive oil salt and black pepper. It was a staple of pizza shops when I lived in Turin and that’s all they ate it with there.

American Fear of Pranksterism (Ed), Sunday, 22 March 2020 12:35 (two months ago) link

you can make a starter with any kind of flour but it’s true that rye is a bit more supercharged. start with equal parts flour and warm water, maybe 50g of each, stir up (with your hands), leave in a warm place, the next day ditch half of it and add a bit more flour and warm water in equal parts and keep going like this. after about 5 days you’ll have something that bubbles and rises. you might want to use water that you’ve allowed to sit for an hour, so that it doesn’t have as much chlorine in it.

Li'l Brexit (Tracer Hand), Sunday, 22 March 2020 12:53 (two months ago) link

i got rye flour to make the last starter i failed at. i got too excited that it was actually working, didn't stir it enough, and it got some mold on it. i will start another one today.

forensic plumber (harbl), Sunday, 22 March 2020 14:11 (two months ago) link

the starter recipe i used said to also add pineapple juice. would something like that help the AP flour starter? tracer?

forensic plumber (harbl), Sunday, 22 March 2020 14:13 (two months ago) link

i wouldn’t.

if it gets mold on it you can carefully scoop the mold off and what’s underneath ought to be fine. personally i take my starter out of its container at least once every couple of weeks and wash the container well so that mold doesn’t get a foothold.

Li'l Brexit (Tracer Hand), Sunday, 22 March 2020 14:24 (two months ago) link

xp

Hi relatively new sourdough baker here (gave up drinking, started baking!)

aiui the pineapple juice technique may well be good for AP flour. The book I'm learning from (Super Sourdough by the nice Scottish doctor guy from Bake-Off*) says that he's found it can make the difference with cheap white flour - that the acid kills off the bugs you don't want growing in there. iirc it can be any fruit juice or something similarly acid. And switch to water after first feed.

*I've never actually watched bake-off but he comes over well in this book. Good hand-holding, and goes into the why of things, which I like.

woof, Sunday, 22 March 2020 14:30 (two months ago) link

interesting! why not?

Li'l Brexit (Tracer Hand), Sunday, 22 March 2020 16:25 (two months ago) link

never heard of this before, but interesting read
http://www.thefreshloaf.com/node/10856/pineapple-juice-solution-part-1

medicate for all (outdoor_miner), Sunday, 22 March 2020 19:49 (two months ago) link

I've noticed a concerted uptick in people interested in sourdough all of a sudden, my wife has been giving out starter & advice. Although acquiring the equipment can be an initial hurdle.

change display name (Jordan), Sunday, 22 March 2020 20:26 (two months ago) link

what equipment? i use couple of bowls..

Li'l Brexit (Tracer Hand), Sunday, 22 March 2020 20:54 (two months ago) link

i was trundling along quite happily without it, because i was a bit indifferent to any that i'd had. then i found a local bakery that did *amazing* sourdough. the best. so i reluctantly paid *money* for it each week. then it shut down at christmas, and i haven't been able to find any that matches it since – hedone bakery in chiswick closest, but i ain't going anywhere near there these days because i'm isolating on the other side of london. i'm watching people's sourdough experiments to see whether i should do it, but it seems like x5 more pita than just a regular loaf, which i also can't do. i may try and get better at this over the coming period. xpost.

Fizzles, Sunday, 22 March 2020 20:56 (two months ago) link

Scottish doctor guy from Bake-Off*) says that he's found it can make the difference with cheap white flour - that the acid kills off the bugs you don't want growing in there. iirc it can be any fruit juice or something similarly acid. And switch to water after first feed.

This makes a lot of sense all of the sake brewing methods I know start by making or using acid to protect the yeast from undesirable bacteria. Citric acid or lactic acid are used so it makes sense that something acidic like pineapple juice would work well. Plus all the sugar probably helps get the yeast going.

American Fear of Pranksterism (Ed), Sunday, 22 March 2020 21:02 (two months ago) link

ah i forgot - a scale. you do want a scale that can measure grams.

Li'l Brexit (Tracer Hand), Sunday, 22 March 2020 21:09 (two months ago) link

Scale, Dutch oven, banneton baskets, proofing situation? That's just what my partner uses, probably only the scale is necessary.

She just made some loaves and I can see it on the counter from where I'm working.

change display name (Jordan), Sunday, 22 March 2020 21:27 (two months ago) link

I don't know how to invite people to slack. Does this work. Post your breads to this since it's much easier to post images. https://join.slack.com/t/poxyfule/shared_invite/zt-csm19k0n-P_w0mauC3_sXUXus~TI0mw deems started a cooking channel but I think you have to expand to see it and join. Called.: What do you cook like.

Yerac, Sunday, 22 March 2020 23:36 (two months ago) link

you successfully invited people to slack

American Fear of Pranksterism (Ed), Sunday, 22 March 2020 23:41 (two months ago) link

I am partying in the streets.

Yerac, Sunday, 22 March 2020 23:45 (two months ago) link

Jordan yes okay i have that stuff too :)

but it’s absolutely not a requirement!

- you can proof a boule in a colander lined with a floured tea towel.

- dutch ovens are great but you can bake freestanding loaves. that way you can bake more loaves at a time. only difference is you need a tray of boiling water at bottom of the oven for the first 25 minutes to create steam.

but yes a scale is a hard requirement for sure.

Li'l Brexit (Tracer Hand), Monday, 23 March 2020 07:18 (two months ago) link

Metal dough-scraper has been my favourite non-essential.

Had a large delivery of flour today, so all set to bake through the dark times.

Going to move away from sourdough and try a basic soda bread tomorrow.

woof, Monday, 23 March 2020 18:03 (two months ago) link

yes a dough scraper can be quite handy. I have used a cake knife in a pinch.

Li'l Brexit (Tracer Hand), Monday, 23 March 2020 18:11 (two months ago) link

First time breadmaker trying Jim Lahey's No-Knead bread. I expected many things to go wrong. I did not expect that when I took the preheated pot out of the oven and lifted the lid off, a blob of smelly melted plastic bowl would be at the bottom :(

Paperbag raita (ledge), Tuesday, 24 March 2020 12:12 (two months ago) link

oh god no :(

forensic plumber (harbl), Tuesday, 24 March 2020 13:50 (two months ago) link

yes don't eat that

mark s, Tuesday, 24 March 2020 14:07 (two months ago) link

Bread turned out fine(*) in a normal saucepan, not sure if the le creuset can be saved :(

(*) considering I couldn't find the white bread flour and was making the dough with wholemeal till my wife came down and said that was a terrible idea, found the white flour, and made me double the recipe for two 50/50 loaves. like i said, first time breadmaker.

Paperbag raita (ledge), Tuesday, 24 March 2020 14:08 (two months ago) link

Also we have (hopefully) learned to store ovenware with the lids on upside down.

Paperbag raita (ledge), Tuesday, 24 March 2020 14:10 (two months 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 (two months 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 (two months 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 (two months 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 (two months 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 (two months 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 (two months ago) link

Kneading is the best part. Highly therapeutic.

American Fear of Pranksterism (Ed), Tuesday, 24 March 2020 20:56 (two months 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 (two months 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 (two months ago) link

If you have the time and inclination, I’d love that!

mom tossed in kimchee (quincie), Wednesday, 25 March 2020 12:41 (two months 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 (two months 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 (two months ago) link

Oh wtf just embed

https://www.youtube.com/watch?v=RQOhAeNAjKc

El Tomboto, Wednesday, 25 March 2020 13:53 (two months 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 (two months ago) link

i admire how this thread hurtled up out of my league so quickly

mark s, Wednesday, 25 March 2020 21:50 (two months ago) link

maybe i will make a starter at the weekend or something

mark s, Wednesday, 25 March 2020 21:51 (two months 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 (two months 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 (two months 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 (two months 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 (two months 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 (two months ago) link

Me too! How does/did it taste?

Li'l Brexit (Tracer Hand), Sunday, 26 April 2020 16:08 (one month ago) link

Looking good!

Once I've got a jar of discard I use it for pancakes - add an egg, salt, bicarb then milk and flour until it looks like a batter.

Today - rushing a fairly standard boule. Using about 1/3 wholemeal so threw in a bit more water than usual. lol sticky.

woof, Sunday, 26 April 2020 16:35 (one month ago) link

oh it tastes great! v pleased.

Fizzles, Sunday, 26 April 2020 16:43 (one month ago) link

making a very basic white crusty bread from a BBC recipe which while simple also manages to be annoying and unclear in places: "pat the dough into an oval and roll it up tightly" -- roll it up in which direction? i guessed along the longer axis but

also the phrase "if flavours are your thing" enrages me -- no, no they're not, i aim for full-on flavourlessness and so should you

mark s, Sunday, 3 May 2020 14:51 (one month ago) link

I’ve been using Kronjast fresh yeast recently, in the absence of anything else, and it is very good. Made a loaf of white / spelt with pekmez and thyme today and it turned out great.

ShariVari, Sunday, 3 May 2020 15:00 (one month ago) link

and here it is: interestingly it caught along the split on the top before the base was even non-doughy, so maybe i had it too hot this time? i flipped it on its back for the last ten mins and the base baked properly also

https://files.slack.com/files-pri/TV20059EW-F013BERFP8R/2020-05-03_16.31.30-2.jpg

https://files.slack.com/files-tmb/TV20059EW-F013BERFPB3-f0e3a0d07d/2020-05-03_16.32.28-1_720.jpg

mark s, Sunday, 3 May 2020 15:50 (one month ago) link

another possible reason: quite a lot of oil ended up in the dough from my kneading hands and the surface and the "lightly oiled" bowl

i used olive oil bcz that's what i had and i know that can burn when you fry?

mark s, Sunday, 3 May 2020 15:51 (one month ago) link

can’t see the pics for some reason.

it might have been too high in the oven. you want it about midway up.

were you baking in a tin?

i doubt the oil made any difference.

Li'l Brexit (Tracer Hand), Sunday, 3 May 2020 15:52 (one month ago) link

they're linked from slack, sorry, probably only visible if you're signed in

mark s, Sunday, 3 May 2020 15:54 (one month ago) link

they look great! almost burnt on top is very on-trend.

what were they baking ON? a metal tray?

Li'l Brexit (Tracer Hand), Sunday, 3 May 2020 16:05 (one month ago) link

yes, cheap flat metal tray, very slight raised lip

mark s, Sunday, 3 May 2020 16:07 (one month ago) link

possible it was up too close to the roof of the oven?

Li'l Brexit (Tracer Hand), Sunday, 3 May 2020 16:35 (one month ago) link

or maybe you accidentally had the grill on or something?

Li'l Brexit (Tracer Hand), Sunday, 3 May 2020 16:36 (one month ago) link

oops lol, yes i think i did :D

mark s, Sunday, 3 May 2020 16:39 (one month ago) link

ffs

mark s, Sunday, 3 May 2020 16:39 (one month ago) link

i think it looks v good tbh.

i made a second bloomer this week, which i think must have been slightly underproved or poorly shaped because it burst out at the side, and a stone baked “artisan” loaf today which i think may have been underproved because it didn’t burst out at all.

Fizzles, Sunday, 3 May 2020 16:59 (one month ago) link

Oh hi there, loving all this bread baking deliciousness.

Today I made cheese and chive bread, and discovered the wonder of using sourdough discard in crackers (similar to the one posted above but more freeform and crazy flavors)

https://www.instagram.com/p/B_5SKB6HYxe/?utm_source=ig_web_copy_link
https://www.instagram.com/p/B_4y9gDnRuw/?utm_source=ig_web_copy_link

(hello to those I know, came back for the Outbreak! thread, staying for the bread)

colette, Thursday, 7 May 2020 17:31 (four weeks ago) link

crackers look great. i’m still at novice yeast stage but was so pleased with this loaf and bread. tbh it’s perfect and toasted v well too.

https://www.instagram.com/p/B_5cbsaH3WN/?igshid=yjerih01jdsv

Fizzles, Thursday, 7 May 2020 19:00 (four weeks ago) link

i can't see the pic fizzles

Li'l Brexit (Tracer Hand), Friday, 8 May 2020 08:55 (four weeks ago) link

let’s try again. https://www.instagram.com/p/B_5dI_AHU7c/?igshid=o1hzwtrasz51

Fizzles, Friday, 8 May 2020 09:15 (four weeks ago) link

need to do the split with a razor blade rather than a stanley knife tho, as it’s ragged and too deep. v pleased otherwise.

Fizzles, Friday, 8 May 2020 09:15 (four weeks ago) link

woah that ear is awesome!

ran out of doves farm brown bread flour last week and picked up a 5kg sack of italian wholemeal from the poncy Haringay Local Shop place on Green Lanes out of desperation. Making my first loaf with it today, and it is incredibly fine, and has none of the pleasing lumps of wheatgerm in it the usual flour has. Preparing to be disappointed...

Pinche Cumbion Bien Loco (stevie), Friday, 8 May 2020 09:51 (four weeks ago) link

looking good fizz!!

Li'l Brexit (Tracer Hand), Friday, 8 May 2020 10:09 (four weeks ago) link

: )

Fizzles, Friday, 8 May 2020 11:23 (four weeks ago) link

am interesting to see how stevie's fine italian wholemeal works out.

Fizzles, Friday, 8 May 2020 11:23 (four weeks ago) link

also interested.

Fizzles, Friday, 8 May 2020 11:23 (four weeks ago) link

it itersting!

Pinche Cumbion Bien Loco (stevie), Friday, 8 May 2020 11:45 (four weeks 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 weeks 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 (two weeks 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 (two weeks ago) link

haha i have definitely already done that

Jibe, Friday, 22 May 2020 09:26 (two weeks 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 (one week ago) link


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