long-time reader first-time bread-maker

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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 (two months 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 (two months 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 (two months 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 (two months ago) link

Freestanding, but shape it as a batard rather than a boule?

woof, Saturday, 4 April 2020 12:13 (two months ago) link

ALAB series

mark s, Saturday, 4 April 2020 12:25 (two months ago) link

i will never not cross the streams

mark s, Saturday, 4 April 2020 12:28 (two months 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 (two months 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 (two months 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 (two months ago) link

agreed

be gentle with the punching my friend

Li'l Brexit (Tracer Hand), Saturday, 4 April 2020 16:05 (two months 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 (two months ago) link

Nothing, probably - you’re right

Li'l Brexit (Tracer Hand), Saturday, 4 April 2020 16:56 (two months 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 (two months 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 (two months 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 (two months ago) link

Yes you do

El Tomboto, Saturday, 4 April 2020 20:40 (two months ago) link

Aha!

Li'l Brexit (Tracer Hand), Saturday, 4 April 2020 20:41 (two months 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 (two months ago) link

Did that yesterday.

El Tomboto, Thursday, 9 April 2020 14:50 (two months 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 (two months 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 (two months ago) link

the boy who bakes is us

(can include girls)

mark s, Thursday, 9 April 2020 15:15 (two months 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 (two months 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 (two months 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 (two months 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 (two months 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 (two months 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 (two months 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 (two months ago) link

i mean with yeast spores found in an egyptian tomb

mark s, Friday, 10 April 2020 14:37 (two months ago) link

sarcophagus_juice.jpg

mark s, Friday, 10 April 2020 14:38 (two months ago) link

i bet you could make some good WRAPS with that.

Li'l Brexit (Tracer Hand), Friday, 10 April 2020 14:49 (two months ago) link

request for a hot cross bun recipe accessible to the noob

mark s, Saturday, 11 April 2020 09:25 (two months 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 (two months ago) link

do any of you bread people know the trick to making sourdough that's actually sour? i've had decent success at making levain bread with no yeast but it never has much of that strong tangy sourdough flavor. looking at recipes online for san francisco sourdough, it appears the trick is either a) using a san francisco sourdough starter bc that has special bacteria in it or b) doing a very long fridge proof/ferment. i've done overnight fridge proofs before and not had that result.

na (NA), Saturday, 11 April 2020 16:33 (two months ago) link

you can fridge a 65% hydration levain for 24 hrs. more acetic acid because of more struggle. then proceed as normal (and do a fridge proof too).

Li'l Brexit (Tracer Hand), Saturday, 11 April 2020 16:37 (two months ago) link

does it make a difference if my starter is already refrigerated? the starter itself smells/tastes very sour

na (NA), Saturday, 11 April 2020 16:38 (two months ago) link

no not really. if it’s very sour smelling that just means it needs to be fed sometime soon.

Li'l Brexit (Tracer Hand), Saturday, 11 April 2020 18:31 (two months ago) link

My last bread was bordering on /too/ sour. My advice is to use a refrigerated starter that’s slightly past its prime (~ week since last feed) a long, slow 24 hour bulk ferment and a 12 hour slow second rise in the fridge (finished on the counter).

rb (soda), Saturday, 11 April 2020 18:44 (two months ago) link

lol this is all totally over my head, i love it

mark s, Saturday, 11 April 2020 18:47 (two months ago) link

"the struggle"

mark s, Saturday, 11 April 2020 18:47 (two months ago) link

lol that actually came from a note i wrote on the recipe given to me during my e5 'advanced sourdough' class. note was next to the instrux for a cold 24-hr levain build and said in total: 'MORE ACETIC ACID = MORE STRUGGLE'

Li'l Brexit (Tracer Hand), Saturday, 11 April 2020 20:13 (two months ago) link

the struggle is real

mark s, Saturday, 11 April 2020 20:22 (two months ago) link

my boyfriend found yeast, in for a wild ride

i am a horse girl (map), Saturday, 11 April 2020 21:04 (two months ago) link

I would love to go back to a world where people who never bake never bake, so I can get some whole wheat flour.

Why, I would make a fantastic Nero! (PBKR), Monday, 13 April 2020 12:25 (two months ago) link

you’ll NEVER BAKE
NEVER BAKE
NEVER BAKE
NEVER BAKE......

this hearty scone

Li'l Brexit (Tracer Hand), Monday, 13 April 2020 12:36 (two months ago) link

Lol

Why, I would make a fantastic Nero! (PBKR), Monday, 13 April 2020 12:43 (two months ago) link

making HCBs mainly via the recipe tracer went me (no fruit, no nuts, will NOT be using frosting for the cross ffs). is the dough rising? NOT MUCH imo (tho the room is warm and draft-free) but i guess i still have another 45 mins until punch-down, more soon

(i halved all* the amounts bcz 30 buns is a lot when you live alone)

*probably all, maybe

mark s, Monday, 13 April 2020 13:50 (two months ago) link

tbh i may have over-kneaded when absorbing the butter "the french way" since i forgot to leave it out and it was cold not soft

mark s, Monday, 13 April 2020 13:51 (two months ago) link


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