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 (four years 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 (four years 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 (four years ago) link
lol this is all totally over my head, i love it
― mark s, Saturday, 11 April 2020 18:47 (four years ago) link
"the struggle"
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 (four years ago) link
the struggle is real
― mark s, Saturday, 11 April 2020 20:22 (four years ago) link
my boyfriend found yeast, in for a wild ride
― i am a horse girl (map), Saturday, 11 April 2020 21:04 (four years 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 (four years ago) link
you’ll NEVER BAKENEVER BAKENEVER BAKENEVER BAKE......this hearty scone
― Li'l Brexit (Tracer Hand), Monday, 13 April 2020 12:36 (four years ago) link
Lol
― Why, I would make a fantastic Nero! (PBKR), Monday, 13 April 2020 12:43 (four years 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 (four years 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 (four years 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 (four years ago) link
Sounds delicious! :)
― Li'l Brexit (Tracer Hand), Monday, 13 April 2020 15:24 (four years ago) link
we'll see
― mark s, Monday, 13 April 2020 15:32 (four years ago) link
Different kind of bread, but I started a batch of injera batter last night.
― WmC, Monday, 13 April 2020 15:38 (four years ago) link
dough for crosses was too wet and flowed everywhere, shapes are terrible, glaze and colour good tho!
https://files.slack.com/files-pri/TV20059EW-F012CJX6H9N/2020-04-13_17.47.46.jpg
― mark s, Monday, 13 April 2020 16:55 (four years 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)
https://files.slack.com/files-tmb/TV20059EW-F01224ZUUPK-27a43b5cd1/2020-04-13_18.07.24_720.jpg
― mark s, Monday, 13 April 2020 17:14 (four years 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 (four years 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 (four years ago) link
whoa piping!
― Li'l Brexit (Tracer Hand), Monday, 13 April 2020 19:35 (four years 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 (four years ago) link
i just baked these tonight:https://cooking.nytimes.com/recipes/1020985-cheddar-walnut-gougeres
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 (four years ago) link
Nice. I might give those a try!
― Why, I would make a fantastic Nero! (PBKR), Tuesday, 14 April 2020 00:37 (four years 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 (four years 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 (four years 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 (four years 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 (four years 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 (four years 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 (four years ago) link
lol
― Li'l Brexit (Tracer Hand), Thursday, 16 April 2020 10:01 (four years 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 (four years ago) link
Gorge on gougeres.
― American Fear of Pranksterism (Ed), Thursday, 16 April 2020 10:18 (four years ago) link
Whaaaat. I'm going to make those gougeres this weekend.
― change display name (Jordan), Thursday, 16 April 2020 11:43 (four years 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 (four years ago) link
Today - my first crack at baguettes, following King Arthur Flour recipe:https://www.kingarthurflour.com/recipes/classic-baguettes-recipeGoing 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 (four years 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 (four years 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 (four years 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 (four years 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 (four years 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 (four years 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 (four years 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 (four years ago) link
Here are some examples she found :
Norwich Sourdough Bread Recipe – Wild Yeasthttp://www.wildyeastblog.com/my-new-favorite-sourdough/
Norwich More-Sourdough – Wild Yeasthttp://www.wildyeastblog.com/more-sour-sourdough/
― change display name (Jordan), Saturday, 18 April 2020 16:21 (four years ago) link
And here's the latest loaf with a lot of flax seed, very hearty & moist:https://www.instagram.com/p/B_DLGQnjSE5/
― change display name (Jordan), Saturday, 18 April 2020 16:23 (four years ago) link
there is no way you don't get an a+ for that.
― medicate for all (outdoor_miner), Saturday, 18 April 2020 19:59 (four years ago) link
Oh I can't take credit, that's all my partner, I just did a little folding.
― change display name (Jordan), Saturday, 18 April 2020 22:36 (four years ago) link
That is f'n amazing
― mom tossed in kimchee (quincie), Saturday, 18 April 2020 22:58 (four years ago) link
wow. nice job!
― forensic plumber (harbl), Sunday, 19 April 2020 01:31 (four years ago) link