Breadmaking 101

[Yakoo752]

oh and FLOUR is huge

AP is commonly used for basic ass white bread. That's not what you are tyring to make, so don't use it

Find some good bread flour, I use Bob's Red Mill but Guisto's is good.

Or get crazy and order fresh milled flour - Bolles is good(https://squareup.com/store/bakersfieldflourandbread/)

get crazy and make your own blends. Adding in rye flour will develop a better flavor but it increases chewiness.

You can also add a drizzle of olive oil (not that extra virgin shit) in the final fold

 

[HappyHighwayman]

Add 20% whole wheat.

I've done random flour mixes too.

 

[Mandle]

If anybody wants flour I just picked up a 50lb bag of Giustos Peak Performer. Its kinda between AP and bread flour.

Baked this loaf with it.

 

[Abacinator]

Any of you jabronis ever make naan or injera?

 

[poach]

you can try prefermenting

make 1/2 the dough today and let ferment 24 hours, then add the 1/2 tomorrow and let ferment 24 hours

I've used pâté fermenteé on my two baguette efforts and agree re flavor. The flavor of my baguettes is good. What I'm running into is a crumb that is a little tight and a crust that isn't quite crusty enough.

I'll get it figured out though.

 

[Mandle]

I've used pâté fermenteé on my two baguette efforts and agree re flavor. The flavor of my baguettes is good. What I'm running into is a crumb that is a little tight and a crust that isn't quite crusty enough.

I'll get it figured out though.

Lets have a bread session! Whats your hydration and bulk fermentation time?

 

[poach]

For the sourdough: 525g water and 700g King Arthur bread flour. Autolyze for 4hrs. Then fold every 30min for 2.5hr, 1hr rest, final fold and into the fridge for about 12hrs

For the baguette, so far I've just followed the CIA recipe. As you can see from my chicken scratch, it's an evolving process.



I'm going to have to hold off on the bread sesh though. With all this experimenting I've gained 3lb. Time for a week or three of austerity before diving back in.

 

[CoorsLight]

Any of you jabronis ever make naan or injera?

I have made naan, but it's not really right in a conventional oven.

I've attempted injera, and had the benefit of some oversight from my Ethiopian roommate at the time. It was a one-off attempt. Teff is expensive, and logistically it's hard to get a good diameter on the injera without a kitchen set up to bake really wide things. Also, my fermentation was not great, and the bubbles didn't pop right. Injera is a challenge.

Pita is the only "scooping" bread I'll make anymore.

 

[Yakoo752]

I've used pâté fermenteé on my two baguette efforts and agree re flavor. The flavor of my baguettes is good. What I'm running into is a crumb that is a little tight and a crust that isn't quite crusty enough.

I'll get it figured out though.

here's a short read that I found interesting

https://www.jorgencarlsen.com/journal/2016/9/10/bread-faq (3 part read)

and his follow up site https://www.abreaducation.com/

 

[poach]

Great links, thx!

 

[CocoLoco]

How long was the rise. In addition to salt, the bacteria and yeast have a flavor. A slower rise yields a lot more flavor. I do most of my rises in the fridge if there's time. I work backwards to figure out when to start a loaf, so that it fits into my life and I'm not waking up at 3 a.m. to bake my bread. And certain parts of the rising process are more forgiving than others. I can be late by a few hours on the first rise or two, but towards thed end, I get more punctual.

I left it in the oven overnight. My house is very cool overnight. Then back into the oven for about 1.5 hours for the second rise. Then another hour after forming into loaves. I was not happy with the rise and think I should have bloomed the yeast like I do for kolace instead of just mixing it all together at once like the recipe said. The dough for kolace reminds me of brioche. It’s eggy and sweet.

 

[Mandle]

I left it in the oven overnight. My house is very cool overnight. Then back into the oven for about 1.5 hours for the second rise. Then another hour after forming into loaves. I was not happy with the rise and think I should have bloomed the yeast like I do for kolace instead of just mixing it all together at once like the recipe said. The dough for kolace reminds me of brioche. It’s eggy and sweet.

There are two types of packaged dry commercial yeast "active" and "instant". instant yeast does not require blooming. you can mix straight in.

https://www.thekitchn.com/active-dry-instant-yeast-best-tips-for-working-with-yeast-180312

 

[CocoLoco]

There are two types of packaged dry commercial yeast "active" and "instant". instant yeast does not require blooming. you can mix straight in.

https://www.thekitchn.com/active-dry-instant-yeast-best-tips-for-working-with-yeast-180312

Thanks. I was already aware of this. The recipe I got said I could use either because the process calls for the dough to be mixed and left overnight. I just don't think the yeast had enough temp to fully activate. That's why I am considering blooming it first on the next go-round. I've never used instant yeast. Is there a big difference in taste? Flour has some flavor and seasoning is most definitely important, but I was under the impression that the yeast, or at least the byproducts of its sugar conversions, added flavor as well? Am I off base on this?

 

[Yakoo752]

yeast would add flavor. There are many different types out there.

make your own with flour and unsweetened pineapple juice

 

[Morphine]

Hi!

Sorry for kinda interjecting here. Anyone interested in seed trading? I have lots of tomato, all heirloom, halapeno, basil, lectuc, kale... I have flowers seeds, gladiolus bulbs, quince...

I'm looking for carrots, cilantro, arugula, bee attracting flowers.

Shop's OPEN, folks. I live in Hayward.

 

[CocoLoco]

yeast would add flavor. There are many different types out there.

make your own with flour and unsweetened pineapple juice

I will look into this.

 

[Yakoo752]

Hi!

Sorry for kinda interjecting here. Anyone interested in seed trading? I have lots of tomato, all heirloom, halapeno, basil, lectuc, kale... I have flowers seeds, gladiolus bulbs, quince...

I'm looking for carrots, cilantro, arugula, bee attracting flowers.

Shop's OPEN, folks. I live in Hayward.

Post this in Garden 2018, you'll get a better response there

I will look into this.

I have some freeze dried sourdough starter I can mail you. Simple to start, only takes a few days to really get it going. 1 week or so before it bulks sufficiently to use.

I'm like you in regards to home heat. House is never above 66 in the winter. I prefer it colder. It sits in my kitchen developing. Eventually it will go in the fridge

 

[Mandle]

Thanks. I was already aware of this. The recipe I got said I could use either because the process calls for the dough to be mixed and left overnight. I just don't think the yeast had enough temp to fully activate. That's why I am considering blooming it first on the next go-round. I've never used instant yeast. Is there a big difference in taste? Flour has some flavor and seasoning is most definitely important, but I was under the impression that the yeast, or at least the byproducts of its sugar conversions, added flavor as well? Am I off base on this?

Disagree with the recipe. ADY just mixed in will be flaccid compared to IDY mixed in.

 

[Mandle]

IF you want to get into wild yeast aka sourdough, this is a good site:

https://www.theperfectloaf.com/

Yeast porn galore.

 

[CocoLoco]

I hope this isn't considered sacrilege to anyone here...if it is please forgive my poor heathen soul...I don't really like super sour "sourdough" bread. I like some flavor but I don't like "sourdough."

Thanks for the link. Looks like I have some studying to do. Both in managing a starter and determining what amount of "sourdough" flavor I'm looking for.