long-time reader first-time bread-maker

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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

ok now double in size you blobby pos

mark s, Saturday, 28 March 2020 15:10 (two months 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 (two months 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 (two months ago) link

you mean the dough when it's proving?

mark s, Saturday, 28 March 2020 16:33 (two months 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 (two months 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 (two months ago) link

terrible photo of pleasing subject

mark s, Saturday, 28 March 2020 17:08 (two months ago) link

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 (two months 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 (two months 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 (two months 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 (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 (six days ago) bookmarkflaglink

mark s, Saturday, 28 March 2020 17:46 (two months 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 (two months 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 (two months ago) link

mark:

pre-heat oven on max for an hour
put in dough
lower to 230C after about 20 minutes and bake for about 30 minutes more

Li'l Brexit (Tracer Hand), Saturday, 28 March 2020 18:21 (two months 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 (two months 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 (two months 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 (two months 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 minutes

in 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 (two months ago) link

blimey these are the tippiest tips :)

mark s, Saturday, 28 March 2020 18:54 (two months 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 (two months 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 (two months 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 (two months ago) link

ok this is a level of lore way over my head

mark s, Saturday, 28 March 2020 22:56 (two months 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 (two months ago) link

what if i dont though

mark s, Saturday, 28 March 2020 23:01 (two months ago) link

it itersting!

Pinche Cumbion Bien Loco (stevie), Friday, 8 May 2020 11:45 (three 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 (three 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 (one week 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 (one week ago) link

haha i have definitely already done that

Jibe, Friday, 22 May 2020 09:26 (one week 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 (five days ago) link


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