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Post by Lstream on Apr 15, 2020 16:16:34 GMT -8
I disagree with you about the ‘easy quick breads’. slow bread is the go!!!! Nice to be disagreeing about something else! But I might capitulate on brioche based cinnamon rolls.... (it’s my breakfast time) A good yeast bread is tasty, and I've made them at times. But, I'm more of a cook than a baker, especially liking things like a stir fry or fried rice, where I can pretty much just throw in anything in the fridge. The same is true of at least some quick breads. I normally cook down our Halloween pumpkins and make pumpkin bread, and luckily it's pretty forgiving on the water content of the puree. I think that's it, that I just prefer recipes that are a little flexible. So making ham bone broth with the Easter ham and whatever aromatics were handy, and then into split pea soup. The quantities didn't matter too much. Ah, the Joy of Cooking. We used to discuss cars. Now it is bread. I have to say that there is something killer cool about creating a starter entirely from naturally occurring yeast. A technology that has been around for 5000 years or so.
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benoir
fire starter
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Posts: 1,318
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Post by benoir on Apr 15, 2020 19:07:29 GMT -8
A good yeast bread is tasty, and I've made them at times. But, I'm more of a cook than a baker, especially liking things like a stir fry or fried rice, where I can pretty much just throw in anything in the fridge. The same is true of at least some quick breads. I normally cook down our Halloween pumpkins and make pumpkin bread, and luckily it's pretty forgiving on the water content of the puree. I think that's it, that I just prefer recipes that are a little flexible. So making ham bone broth with the Easter ham and whatever aromatics were handy, and then into split pea soup. The quantities didn't matter too much. Ah, the Joy of Cooking. We used to discuss cars. Now it is bread. I have to say that there is something killer cool about creating a starter entirely from naturally occurring yeast. A technology that has been around for 5000 years or so. Those days will come again lstream...
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crispin
Member
KBJ for the win. AAPL long and strong since 2000
Posts: 311
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Post by crispin on Apr 15, 2020 19:18:38 GMT -8
Just got my sourdough starter going again last week. Commercial yeast is OK if you're in a hurry, but there's no comparison when it comes to taste. I'm a big fan of Tartine and have produced some incredible bread at home using their method. A good yeast bread is tasty, and I've made them at times. But, I'm more of a cook than a baker, especially liking things like a stir fry or fried rice, where I can pretty much just throw in anything in the fridge. The same is true of at least some quick breads. I normally cook down our Halloween pumpkins and make pumpkin bread, and luckily it's pretty forgiving on the water content of the puree. I think that's it, that I just prefer recipes that are a little flexible. So making ham bone broth with the Easter ham and whatever aromatics were handy, and then into split pea soup. The quantities didn't matter too much. Ah, the Joy of Cooking. We used to discuss cars. Now it is bread. I have to say that there is something killer cool about creating a starter entirely from naturally occurring yeast. A technology that has been around for 5000 years or so.
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Post by Lstream on Apr 15, 2020 20:05:46 GMT -8
Sorry to be hijacking AFB with bread talk, but Crispin that looks amazing. I am using a recipe from the Ken Forkish book, and I not fully satisfied. I am finding that when I first cut into the loaves they seem a little doughy and moist. First loaf is shown below. loaf 1Here is the second loaf, but on the second day. It was better when I took it out than the first try, but the problem seemed to kind of go away on the second day. I am not cutting the surface before baking and maybe not allowing for expansion because of it? The dough also seems a bit moist after before baking. With that said, the flavor is amazing, and makes the best toast I have ever had. loaf 2Any comments?
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crispin
Member
KBJ for the win. AAPL long and strong since 2000
Posts: 311
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Post by crispin on Apr 15, 2020 20:45:31 GMT -8
There are so many variables in the process I wouldn't want to attempt any diagnosis from afar. The scoring does help with expansion but there may be something else going on as well. I'm wondering if the ratios are a little off contributing to excess moisture? I also proof mine in the fridge overnight before baking. In any case, get your hands on the Tartine book and give it a try for comparison. Here's to a good rise... Sorry to be hijacking AFB with bread talk, but Crispin that looks amazing. I am using a recipe from the Ken Forkish book, and I not fully satisfied. I am finding that when I first cut into the loaves they seem a little doughy and moist. First loaf is shown below. loaf 1Here is the second loaf, but on the second day. It was better when I took it out than the first try, but the problem seemed to kind of go away on the second day. I am not cutting the surface before baking and maybe not allowing for expansion because of it? The dough also seems a bit moist after before baking. With that said, the flavor is amazing, and makes the best toast I have ever had. loaf 2Any comments?
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Post by Lstream on Apr 15, 2020 20:59:12 GMT -8
There are so many variables in the process I wouldn't want to attempt any diagnosis from afar. The scoring does help with expansion but there may be something else going on as well. I'm wondering if the ratios are a little off contributing to excess moisture? I also proof mine in the fridge overnight before baking. In any case, get your hands on the Tartine book and give it a try for comparison. Here's to a good rise... Sorry to be hijacking AFB with bread talk, but Crispin that looks amazing. I am using a recipe from the Ken Forkish book, and I not fully satisfied. I am finding that when I first cut into the loaves they seem a little doughy and moist. First loaf is shown below. loaf 1Here is the second loaf, but on the second day. It was better when I took it out than the first try, but the problem seemed to kind of go away on the second day. I am not cutting the surface before baking and maybe not allowing for expansion because of it? The dough also seems a bit moist after before baking. With that said, the flavor is amazing, and makes the best toast I have ever had. loaf 2Any comments? Thanks. I proof overnight in the refrigerator too. Some people say that the Forkish recipes are a bit high in hydration. Think I will cut back a bit and see what happens. Will also get the Tartine book.
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benoir
fire starter
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Posts: 1,318
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Post by benoir on Apr 15, 2020 21:11:58 GMT -8
Do we need to start a Bread Thread in the dungeon in case the Thermomixer’s get involved in the discussion... (Thermomix owners are a bit ...different)
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Post by audiosculpture12 on Apr 15, 2020 22:54:56 GMT -8
Lovely start to my day reading about the bread. Will be attempting sourdough.
Thanks for chiming in on my selling spree yesterday. Have to admit feel a lot more relaxed, so think it was the right move for now.
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Post by Lstream on Apr 16, 2020 4:21:30 GMT -8
Do we need to start a Bread Thread in the dungeon in case the Thermomixer’s get involved in the discussion... (Thermomix owners are a bit ...different) Never even heard of a Thermomix until now. This artisan bread stuff is completely low tech, which for a tech guy like me is kind of refreshing. It is all done by hand. The only real technology difference compared to how all of this started thousands of years ago is precise temperature and weight measurement. We might need a dungeon thread if we start fighting about stuff like whose starter is better and stronger.
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Post by zzmac on Apr 16, 2020 5:55:19 GMT -8
Retail sales figures are in for March: www.cnn.com/2020/04/15/business/retail-sales/index.htmlI'm surprised the numbers are that low. But I guess that makes sense, as even the more proactive states were only in business lockdown and/or shelter in place for around a third of the month. April numbers will likely be much worse, but I would be pleasantly surprised if the slump stays primarily in autos and gas. I can't buy any damn flour. Invest in flour companies. Same goes for yeast You know if Trump had of acted sooner we wouldn't be having all these bread and yeast problems. China admitted in late January that there was a surge in yeast sales and the White House did nothing, thinking it was just temporary and that it wouldn't spread shopper to shopper. In April they finally admitted there was a yeast infection and now the shelves are bare. This will take months to recover. We'll just have to get by on Wonder bread for the time being I guess.
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