long-time reader first-time bread-maker

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i bet you could make some good WRAPS with that.

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

request for a hot cross bun recipe accessible to the noob

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

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

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

"the struggle"

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

the struggle is real

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

my boyfriend found yeast, in for a wild ride

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


this hearty scone

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


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

lol i absolutely fvcked up the "french way of butter", when i was dividing and shaping them just now i found a huge unabsorbed soft glob of it in the middle of the dough

mark s, Monday, 13 April 2020 15:23 (three months ago) link

Sounds delicious! :)

Li'l Brexit (Tracer Hand), Monday, 13 April 2020 15:24 (three months ago) link

we'll see

mark s, Monday, 13 April 2020 15:32 (three months ago) link

Different kind of bread, but I started a batch of injera batter last night.

WmC, Monday, 13 April 2020 15:38 (three months ago) link

dough for crosses was too wet and flowed everywhere, shapes are terrible, glaze and colour good tho!


mark s, Monday, 13 April 2020 16:55 (three months ago) link

couldn't find any raisins or sultanas when i shopped for these, it does need em really -- but the texture is not bad at all! (this was intricate without being difficult really)


mark s, Monday, 13 April 2020 17:14 (three months ago) link

lol awesome plate. those look great!

the laurel's kitchen bread book is quite verbose but usually i think it's helpful - they anticipate the kinds of practical questions you might have and address them right in the recipe, which i feel usually ends up simplifying things rather than complicating them i.e. will i need to do these in batches, what should they look like when i've shaped them, is there something i can use to squash them etc - and most recipes would just say 'form the buns'

Li'l Brexit (Tracer Hand), Monday, 13 April 2020 19:04 (three months ago) link

yes i mainly stuck with laurel -- but it suggested using icing-frosted crosses instead of authentic white dough strips, so i switched to paul hollywood for them, then couldn't get the snipped-plastic-bag-as-a-piping-device to work (the bags just burst) until i made the cross dough so runny that it wouldn't stay in place

probably i shd have tried the piping out first -- the second batch was a bit better

mark s, Monday, 13 April 2020 19:11 (three months ago) link

whoa piping!

Li'l Brexit (Tracer Hand), Monday, 13 April 2020 19:35 (three months ago) link

They are Turin shroud crosses, very appropriate. Look delicious too.

Icing crosses are all kinds of wrong.

American Fear of Pranksterism (Ed), Monday, 13 April 2020 21:57 (three months ago) link

i just baked these tonight:

it was.... not hard! no yeast! no starter! no baking powder! just mixin and cookin! and very freaking good

Li'l Brexit (Tracer Hand), Monday, 13 April 2020 23:05 (three months ago) link

Nice. I might give those a try!

Why, I would make a fantastic Nero! (PBKR), Tuesday, 14 April 2020 00:37 (three months ago) link

Something to do with 00 flour other than pizza dough?

I'm using red caputo 00 flour to make the tartine country sourdough, as bread flour is nowhere to be found and i was able to buy a 25k bag of it off Amazon somehow, and it is working really well!

On a related note, how are people storing their massive bags of flour, if they have them? Scared of getting bugs in it somehow...

Pinche Cumbion Bien Loco (stevie), Wednesday, 15 April 2020 14:30 (three months ago) link

that's what sifting is for surely :)

a big plastic bucket with a snap-on lid would be ideal imo (i do not have one, but i also don't have 25kg of flour!)

Li'l Brexit (Tracer Hand), Wednesday, 15 April 2020 14:49 (three months ago) link

those gougeres look amazing. i'm gonna try them as soon as we can get eggs again.

na (NA), Wednesday, 15 April 2020 15:18 (three months ago) link

It seemed like an overinvestment when it arrived - I could barely drag the box into the kitchen - but we're making 4-5 loaves a week, plus pizzas and feeding the sourdough starter, and with doling bags of it out to flour-strapped friends, I might get through it a lot quicker than I'd imagined!

Ah, sifting, of course...

Pinche Cumbion Bien Loco (stevie), Wednesday, 15 April 2020 15:18 (three months ago) link

My 25kg is in its sack, still in the cardboard box it was delivered in. It's moved from the front room and is now sitting by the fridge. I've been thinking about getting some kind of airtight plastic bucket/box/bin for it - it could probably safely move to our small, damp and crowded cellar if I did - but haven't gone for it yet.

And same, stevie - It's definitely going down faster than I thought - I was guessing about 6 months, maybe a bit less, but I am baking more than anticipated when I was umming and ahhing about buying it.

woof, Thursday, 16 April 2020 08:44 (three months ago) link

as we can get eggs again

if you don't sift the flour the eggs will re-enter yr recipes iirc

mark s, Thursday, 16 April 2020 09:49 (three months ago) link


Li'l Brexit (Tracer Hand), Thursday, 16 April 2020 10:01 (three months ago) link

NOBODY in my family liked the gougeres. mind-boggling. there are like 35 of the fucking things left. i can't give em away because everybody on my street knows i had the 'vid.

Li'l Brexit (Tracer Hand), Thursday, 16 April 2020 10:03 (three months ago) link

Gorge on gougeres.

American Fear of Pranksterism (Ed), Thursday, 16 April 2020 10:18 (three months ago) link

Whaaaat. I'm going to make those gougeres this weekend.

change display name (Jordan), Thursday, 16 April 2020 11:43 (three months ago) link

if there was a way i'd totally take the gougeres off yr hands tracer :)

bah the recipe is behind the nyt firewall: behaviour i am not going to change under lockdown = setting up a fkn account with those ppl

mark s, Thursday, 16 April 2020 12:50 (three months ago) link

Today - my first crack at baguettes, following King Arthur Flour recipe:
Going in the oven in about 30 minutes. Not feeling hugely confident here tbh, but wanted to start on some 55 flour I'd bought(*) and try something to challenge my (very poor) shaping.

(*)You'd think the 25kg would be enough, but it didn't get me free shipping so I bought several small bags of other flours alongside - 55, 00, ciabatta & soda bread flour.

woof, Friday, 17 April 2020 14:49 (two months ago) link

Oh, and following previous chat on here my early-in-the-week loaf was old-ish starter, 2/3 white, 1/3 rye and wholemeal, long fridge proof with a lot of stretch and folds. Held its shape, rose well and was delicious.

woof, Friday, 17 April 2020 15:25 (two months ago) link

YES!! god it's a good feeling when it works out eh?

tbf I think baguette shaping isn't easy! (not that i've tried it myself)

Li'l Brexit (Tracer Hand), Friday, 17 April 2020 15:39 (two months ago) link

a friend on instagram did a video about making sourdough bread and it turns out he puts his dough in the fridge overnight before cooking it (which I do too) but, get this, he doesn't cover it up, so it develops a skin. And fuck me, it really improves the shape and structure of the bread. TRY IT!

Pinche Cumbion Bien Loco (stevie), Friday, 17 April 2020 17:52 (two months ago) link

i tried a multiple-day fridge ferment/proof for my most recent sourdough (36ish hours for the poolish, another 12ish hours for the dough) per the recipe for a san francisco-style sourdough i found online. the bread was very good but still not sour at all!

na (NA), Friday, 17 April 2020 17:58 (two months ago) link

IME the age of the starter has more impact in flavor than the length of the ferment/rise.

rb (soda), Friday, 17 April 2020 18:03 (two months ago) link

Yes. You can also try overproofing it. Though it won't rise as high in the oven. You may not care. You could also overproof in a bread tin and then the shape'll be fine :P

Li'l Brexit (Tracer Hand), Friday, 17 April 2020 21:17 (two months ago) link

NA, re: sourness, Sarah suggests letting the starter ferment longer in the beginning of the process, or adjusting the ratios in favor of starter (for example add 100g starter compared to what you normally use, and decrease the added flour & water by 100g).

change display name (Jordan), Saturday, 18 April 2020 15:54 (two months ago) link

Here are some examples she found :

Norwich Sourdough Bread Recipe – Wild Yeast

Norwich More-Sourdough – Wild Yeast

change display name (Jordan), Saturday, 18 April 2020 16:21 (two months ago) link

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