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
Gorgeous!I’ve been thinking about stevie’s tip to leave the dough UNCOVERED during proving and i almost did it last night..... and then i chickened out
― Li'l Brexit (Tracer Hand), Sunday, 19 April 2020 08:19 (four years ago) link
you cover it bcz why science-wise?
― mark s, Sunday, 19 April 2020 11:00 (four years ago) link
ps i assume professional breadmakers have a thing they can do with the sad little leftover glass of yolk from a separate-the-eggwhite recipe but what abt the the unprofessional breadmaker (me)
― mark s, Sunday, 19 April 2020 12:57 (four years ago) link
gourgeres (eli's recipe) plus a nice glass of lemonade
https://files.slack.com/files-pri/TV20059EW-F012468M76X/2020-04-19_14.28.34.png
― mark s, Sunday, 19 April 2020 13:32 (four years ago) link
bases not really firmed up? what's the tip for this?
― mark s, Sunday, 19 April 2020 13:34 (four years ago) link
that’s okay. they should be pretty light and soft. leave em in a little longer if you want? or reheat for a couple minutes longer than you might otherwise when you next have them?
― Li'l Brexit (Tracer Hand), Sunday, 19 April 2020 13:48 (four years ago) link
i popped them back in for a few mins just on that open tray with no baking tray to mask the base
yr family is insane by the way these are delicious, which element do they dislike?
― mark s, Sunday, 19 April 2020 13:51 (four years ago) link
i honestly don’t know. they start to answer and then trail off.re: covering dough during fermentation/proving: if your dough dries out too much the crust can get too thick and chewy, plus the ratio of flour to water will actually change, meaning a less hydrated loaf, meaning not as tender inside... that said, the whole point of those cane proving baskets is to slightly wick away some of the water from the surface so that the dough doesn’t stick... so i imagine it could totally work as long as you weren’t leaving them uncovered for an ungodly amount of time. plus the fridge is usually pretty damp anyway!in my E5 class, i remember the baker being extremely blasé about dough temperature during fermentation and whether the dough was covered or not..
― Li'l Brexit (Tracer Hand), Sunday, 19 April 2020 13:54 (four years ago) link
lol "when you next have them" = they are nearly all gone!
(i did manage to put a tray of them in the freezer so there will be a next time)
― mark s, Sunday, 19 April 2020 13:57 (four years ago) link
Oh man, thanks everyone, I'll pass on the praise, but you should really see her other loaves!
Re: egg yolk, cook & eat, surely? On toast w/olive oil?
― change display name (Jordan), Sunday, 19 April 2020 13:58 (four years ago) link
good idea if i had any toast
― mark s, Sunday, 19 April 2020 14:24 (four years ago) link
You're making bread!
― change display name (Jordan), Sunday, 19 April 2020 14:31 (four years ago) link
so i'm learning the insides of my gougeres shd have been more like eclairs (it's choux pastry) than dense like scones?
anyway they weren't (they were tasty but no way could they be called "puffs") )
― mark s, Sunday, 19 April 2020 15:51 (four years ago) link
I’ve been thinking about stevie’s tip to leave the dough UNCOVERED during proving and i almost did it last night..... and then i chickened out
it worked good but ymmv!!
― Pinche Cumbion Bien Loco (stevie), Sunday, 19 April 2020 17:26 (four years ago) link
So, I figured out what to do with all the spent starter instead of throwing it away after feedings. Sourdough crackers.
― Fetch the Bolt Thrower (PBKR), Sunday, 19 April 2020 21:48 (four years ago) link