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Post by The Stuffingtacular She-Hulk on Apr 28, 2020 7:42:24 GMT -5
My starter passed the float test! I'm going to make a test loaf starting tonight.
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Post by The Stuffingtacular She-Hulk on Apr 29, 2020 14:28:21 GMT -5
Test loaf went spectacularly well. It's small, which is fine, as I intended it to be small in case I fucked up again. I'll make a bigger one the next time. We're looking forward to having it with crab soup tonight. I was forced to share my test slice (dad tax), but what I ate of it tasted amazing. Quite delicious for AP flour!
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LazBro
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Post by LazBro on Apr 29, 2020 14:40:44 GMT -5
Test loaf went spectacularly well. It's small, which is fine, as I intended it to be small in case I fucked up again. I'll make a bigger one the next time. We're looking forward to having it with crab soup tonight. I was forced to share my test slice (dad tax), but what I ate of it tasted amazing. Quite delicious for AP flour!
*Homer Simpson drool* |
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Post by 🐍 cahusserole 🐍 on May 15, 2020 0:33:50 GMT -5
This is my basic bread. I make it with my sourdough discard. I ate a third of it for dinner tonight. |
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Post by Hachiman on May 17, 2020 19:18:42 GMT -5
No pictures because it seriously disappeared, but I finally perfected Foccacia this weekend. Good times.
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Post by The Stuffingtacular She-Hulk on May 18, 2020 7:30:04 GMT -5
Third time's a charm! I doubled the recipe using the Clever Carrot's proportions:
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Post by Pastafarian on May 20, 2020 17:32:08 GMT -5
So this week I decided to experiment with something a bit different and add buckwehat flour to a sourdough bread recipe. Found one online that looked decent so gave it a whirl. I knew I was risking a bomb since buckwheat contains no gluten and therefore doesn't take to making fluffy light baked goods. Anyway I followed all the steps. the dough was quite wet and sticky to the point that it wasn't quite forming a ball when I was at the point I needed to start baking it. It wasn't a batter but not quite firm either. Anyway I was worried about over handing it so I threw it in the oven and made a wish. End result came out wide and flat so I was worried it would be gummy and dense as a brick inside, but surprisngly when I cut into it the crumb was quite nice, probably better than my previous attempts with just regular and rye flour. And the taste is awesome! Reminds me of soba noodles I used to get from this little Japanese hole in the wall in the bfore times. Anyway, here's the pics.   |
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Post by Hachiman on May 21, 2020 20:09:57 GMT -5
Pastafarian Now that you mention it, I am kind of surprised that bread made with buckwheat flour isn't a thing here. Like, at all. I'm going to be thinking about this all day and maybe also attempting that bread since buckwheat flour is super easy to come by thanks to Soba. Thanks for the idea!
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Post by Pastafarian on May 22, 2020 10:46:34 GMT -5
Pastafarian Now that you mention it, I am kind of surprised that bread made with buckwheat flour isn't a thing here. Like, at all. I'm going to be thinking about this all day and maybe also attempting that bread since buckwheat flour is super easy to come by thanks to Soba. Thanks for the idea! Do some googling before you undertake it, as the recipe I used had me "scald" the buckwheat flour with 170+ degree water "in order to properly gelatinize the starch of the buckwheat." not sure exactly what that means, but I think because it doesn't naturally take to being converted by yeast some steps to help it come along are necessary. I have seen some recipes for more non tradtional buckwheat breads that are GF, but assume those are quite dense and heavy which is is it's own thing but not what I was hoping for personally. Would love to hear the results of your experimentation! |
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Post by Powerthirteen on Jun 23, 2020 17:35:56 GMT -5
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Bread
Jun 24, 2020 8:53:39 GMT -5
Post by The Stuffingtacular She-Hulk on Jun 24, 2020 8:53:39 GMT -5
I just followed you! Mmm...sweet, sweet baked-goods photo porn. |
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Post by Deleted on Jun 24, 2020 11:30:26 GMT -5
we talkin bread?
I never made bread but I got some bread
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Crash Test Dumbass
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Post by Crash Test Dumbass on Jul 1, 2020 10:16:06 GMT -5
BAGELS! I made them following this recipe for sourdough bagels, but I did not give them a long enough room temp proof. I'm fairly satisfied for my first try, at least.
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Post by Pastafarian on Aug 4, 2020 10:34:07 GMT -5
Yesterday I made sourdough english muffins for the first time. Turned out really good!  |
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LazBro
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Post by LazBro on Aug 4, 2020 13:32:58 GMT -5
Yesterday I made sourdough english muffins for the first time. Turned out really good! Ooo, those look amazing. |
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Post by Crash Test Dumbass on Sept 1, 2020 12:39:58 GMT -5
I started a loaf of sourdough proofing on Saturday (?) night and was too tired to deal with it until this morning. I was going to make a cranberry cinnamon bread, but I decided "why not use 'warm spices' if I already have the cinnamon out?" so I zested two oranges, rehydrated dried cranberries in their juice, and mixed the zest with clove, cinnamon, allspice, nutmeg, and ground ginger, and added all of that to some raw sugar. The recipe I used made for a really wet dough, so the rolling didn't go so well, and I kind of glooped it into the loaf pan, but here it is after baking. Cry that you can't smell this bread.  |
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Post by Hachiman on Sept 6, 2020 23:43:09 GMT -5
I made flatbread over the weekend. I also made pitas but the flatbread ended up being the bigger hit. It had a much nicer texture and somehow tasted more authentic than the pitas we made. It was way easier to make as well since it was unleavened.
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Post by 🔪 silly buns on Feb 4, 2021 20:31:19 GMT -5
I made a challah....   |
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Post by 🐍 cahusserole 🐍 on Mar 15, 2021 20:45:14 GMT -5
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Post by Crash Test Dumbass on Mar 21, 2021 17:47:16 GMT -5
Focaccia with roasted garlic, pecorino romano, and rosemary. Sourdough base; some of the cheese was mixed into the dough during the last stretch and fold.   |
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Post by 🐍 cahusserole 🐍 on Apr 4, 2021 20:54:52 GMT -5
Passover ended at sundown this evening, so I made a colomba pasquale for Easter.
Delicious, although it looks more like the Venus de Willendorf than a dove. I hope there are leftovers for breakfast tomorrow.
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Post by The Stuffingtacular She-Hulk on Jan 25, 2023 13:25:11 GMT -5
Alas, my original starter did not survive the move to my apartment. It developed black mold and I had to say goodbye to Seymour Skinner (AKA Skinny-boy). I began a new starter at the end of last month, and after weeks of tiny bubbles and not much else, I got it to double in volume yesterday. I fed it last night and now have a test loaf rising in a bowl in the kitchen. The nice thing is that my kitchen is so small (it's like 9' x 8') that it's always warm! I'll be able to bake off a test loaf tonight. I'm using the Clever Carrot's beginner sourdough recipe, just because I have bread flour and didn't feel like buying AP for her AP version of sourdough, which is what those photos from 2020 are of.
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Post by The Stuffingtacular She-Hulk on Jan 26, 2023 13:55:44 GMT -5
Alas, my original starter did not survive the move to my apartment. It developed black mold and I had to say goodbye to Seymour Skinner (AKA Skinny-boy). I began a new starter at the end of last month, and after weeks of tiny bubbles and not much else, I got it to double in volume yesterday. I fed it last night and now have a test loaf rising in a bowl in the kitchen. The nice thing is that my kitchen is so small (it's like 9' x 8') that it's always warm! I'll be able to bake off a test loaf tonight. I'm using the Clever Carrot's beginner sourdough recipe, just because I have bread flour and didn't feel like buying AP for her AP version of sourdough, which is what those photos from 2020 are of. Butch Cass-start-y rides again! I was worried that the dough hadn't risen enough by the time I was getting ready for bed, so I just put it in the fridge and then brought it back out at 5 AM when I got up to feed the cat. When I got up for real at 8, it was where I wanted it to be, so I got the loaf shaped and ready for the final bake. I followed the recipe exactly, but it does have a bit of slack room for water -- I think I may add another 50 g just to make it a little more flexible. It was a bit stiff, so hard for me to determine how much it was really rising. Also, I should have used a slightly smaller bowl to gauge it better. Didn't use filtered water because I don't have any and I don't think it made a discernible difference from when I was using filtered water from my parents' fridge.
I think this is also a great candidate for a complete overnight proofing in the fridge. Definitely going to bake it for ten more minutes than the initial hour. Mine wasn't raw or anything, just a tiny bit underbaked in a few spots, so I chucked it back in after taking a test slice once it cooled.
Very good for sandwiches! A much tighter crumb than I got used to with the AP sourdough, but I knew that going in because Emilie so kindly tells you so. Also. It's bread. Who gives a shit when you have bread. I'm very happy with how this turned out.
(I may or may not be eating a slightly concerning amount of it dipped in olive oil for lunch as we speak. It just tastes so good, you guys.)
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LazBro
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Post by LazBro on Jan 26, 2023 13:59:45 GMT -5
Alas, my original starter did not survive the move to my apartment. It developed black mold and I had to say goodbye to Seymour Skinner (AKA Skinny-boy). I began a new starter at the end of last month, and after weeks of tiny bubbles and not much else, I got it to double in volume yesterday. I fed it last night and now have a test loaf rising in a bowl in the kitchen. The nice thing is that my kitchen is so small (it's like 9' x 8') that it's always warm! I'll be able to bake off a test loaf tonight. I'm using the Clever Carrot's beginner sourdough recipe, just because I have bread flour and didn't feel like buying AP for her AP version of sourdough, which is what those photos from 2020 are of. Butch Cass-start-y rides again! I was worried that the dough hadn't risen enough by the time I was getting ready for bed, so I just put it in the fridge and then brought it back out at 5 AM when I got up to feed the cat. When I got up for real at 8, it was where I wanted it to be, so I got the loaf shaped and ready for the final bake. I followed the recipe exactly, but it does have a bit of slack room for water -- I think I may add another 50 g just to make it a little more flexible. It was a bit stiff, so hard for me to determine how much it was really rising. Also, I should have used a slightly smaller bowl to gauge it better. Didn't use filtered water because I don't have any and I don't think it made a discernible difference from when I was using filtered water from my parents' fridge.
I think this is also a great candidate for a complete overnight proofing in the fridge. Definitely going to bake it for ten more minutes than the initial hour. Mine wasn't raw or anything, just a tiny bit underbaked in a few spots, so I chucked it back in after taking a test slice once it cooled.
Very good for sandwiches! A much tighter crumb than I got used to with the AP sourdough, but I knew that going in because Emilie so kindly tells you so. Also. It's bread. Who gives a shit when you have bread. I'm very happy with how this turned out.
(I may or may not be eating a slightly concerning amount of it dipped in olive oil for lunch as we speak. It just tastes so good, you guys.)
Damn, I should make bread this weekend. |
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Post by Powerthirteen on Jan 26, 2023 17:06:46 GMT -5
One of the things I like most about working from home is that I can make bread any time I want. I got out of that habit for a while, but I've made two loaves this week and a third is rising on the counter right now. I bumped the hydration of my usual recipe up by like 5% and it's turning out beautifully.
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LazBro
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Post by LazBro on Jan 27, 2023 0:43:58 GMT -5
Gotta focaccia fermenting in the fridge right now.
Kinda stressful making dinner tonight while making refried beans and queso and Mexican rice and rajas and fried tortilla shells thinking .... yeah, while I'm at it let's make a focaccia dough, because a stand mixer bowl, dough hook, large measuring cup, and spatula are exactly the extra dishes I need right now. (So excited to bake it on Sunday.)
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