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The [Bread] Thread! A Thread all about Bread!

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Posts

  • tynictynic PICNIC BADASS Registered User, ClubPA regular
    edited May 2020
    Weirdly I’ve been baking bread less during the pandemic than normally (I think cause I don’t want to use up my flour, since I can’t guarantee its availability).
    Nevertheless I have a rye sourdough coming to temp on the counter right now. Bit of a hodgepodge recipe, I wanted to see if a day or two in the fridge would get me a better flavour and fluffier crumb than my usual Jim Lahey no knead (which tends to be a bit dense if I use more than 1/3 rye flour)
    Looks good so far, we’ll see how it comes out.

    tynic on
    webguy20
  • lonelyahavalonelyahava Call me Ahava ~~She/Her~~ Move to New ZealandRegistered User regular
    oddly enough, we weren't able to find Rye flour this past weekend at the store. I'll have another look when I venture out next week.

  • tynictynic PICNIC BADASS Registered User, ClubPA regular
    edited May 2020
    I think I grabbed some way back before the lockdown, I’m not sure if I’d be able to find it now. I’ve done a pass through the baking aisle on most grocery trips, just to see what’s there, and pickings have been sparse. The only flour I’ve bought since hoarding began in earnest was a small bag of imported Italian 00, which I think got left because there was no English on the packet and people might not have realised it was just white wheat flour.

    tynic on
  • Blake TBlake T Registered User regular
    edited May 2020
    Our hoarding has finished mostly but I had to get to the store right when it opened to claim my flour.

    Blake T on
  • tynictynic PICNIC BADASS Registered User, ClubPA regular
    The actual bread situation here has been mostly ok, after an initial rush - at least in the groceries I go to. I suspect the flour thing is a supply chain issue and they're just not set up to cope with a sudden step change in demand.

    loaf update: He puff, he fluff

    b7yakjave8vz.jpg

    Blake TJedocwebguy20Tynnan3cl1ps3schussbowenPlatyXaquinCelloBahamutZEROBrovid HasselsmofPeen
  • lonelyahavalonelyahava Call me Ahava ~~She/Her~~ Move to New ZealandRegistered User regular
    my timer for the 2nd half of my bake didn't start (stupid digital timers i really need to get an analogue one).

    so my crust has burnt. I'm really hoping just the crust....

  • KalTorakKalTorak One way or another, they all end up in the Undercity.Registered User regular
    I made a challah today, but I was only making half a recipe and I think I accidentally added an extra egg, so it ended up pretty flat and only vaguely braided. Still tastes good tho and the recipe was relatively easy, so I'll give it another try once we eat up the flat boi.

  • m!ttensm!ttens Registered User regular
    Made what may possibly be the best loaf of bread I've ever baked. The crust is thin but still cracklingly crisp, the crumb has a nice chewy open texture, great flavor from the rye flour, the starter gave just enough sourness to offset the natural sweetness of the bread and the toasted seeds on top give a wonderful nuttiness. Since this loaf pan doesn't have a lid and wouldn't fit in my Dutch oven, I tented some foil on top (with room for oven spring) and crimped pretty firmly around the edges to seal in as much steam as possible before pulling it off at the 30 minute mark during the bake.

    t3ds9vmh.jpg
    LHZ6NS7h.png
    DTHeNmQh.jpg


    Baker's ratios
    25% (roughly) rye flour
    75% AP flour
    2% salt
    74% hydration
    topped with poppy, sesame, sunflower seeds (not measured, just eyeballed until it looked good)

    3cl1ps3webguy20tynicJedocbowenPlatyXaquinlonelyahavaSilverWindCelloUbikBrovid HasselsmofTynnanPeenThegreatcowKetarSolvent
  • webguy20webguy20 I spend too much time on the Internet Registered User regular
    That's some damn good bread photography right there.

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    tynicXaquinTynnanV1m
  • PlatyPlaty Registered User regular
    You know you've been up for too long when you no longer misread the thread as the "beard thread", but as the "breast thread" instead

  • JedocJedoc Bringing the past to life so we can beat it to death with a shovelRegistered User regular
    edited May 2020
    Geth, request to merge the bread thread, the beard thread, and the breast thread.

    Edit: something something baps

    Jedoc on
    GDdCWMm.jpg
    tynicV1m
  • webguy20webguy20 I spend too much time on the Internet Registered User regular
    Platy wrote: »
    You know you've been up for too long when you no longer misread the thread as the "beard thread", but as the "breast thread" instead

    ?

    9cdu9jpgykm8.jpg

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  • lonelyahavalonelyahava Call me Ahava ~~She/Her~~ Move to New ZealandRegistered User regular
    I have used my sourdough discard today in making some soft pretzels using the KAF recipe.

    they came out good, but I would definitely opt next time to use the alkaline bath for them. The brown sugar/water glaze that I brushed on these are good, but definitely missing that "soft pretzel" taste that I'm looking for.

    c51ky9ztkcrq.jpg


    BahamutZEROtynicCellowebguy203cl1ps3PlatyTynnanbowenPeen
  • TynnanTynnan seldom correct, never unsure Registered User regular
    Bread thread! I got a new baking stone this week. I pre-dried it yesterday to offgas anything from its manufacturing, and it was ready to use today.

    I also somehow managed to snag the last bag of bread flour from the grocery shelf. No idea how that happened, but there you have it.

    Here's the first loaf with the new stuff. I got the most incredible oven spring, it's like the dough leapt off the baking stone. "Aaaaa hot hot hot!"

    tb4cvpkvoy17.jpg

    JedocbowenTallahasseerielwebguy20tynic3cl1ps3ProlegomenaPeen
  • TallahasseerielTallahasseeriel Registered User regular
    You can't fool me that's a blimp

  • TynnanTynnan seldom correct, never unsure Registered User regular
    Uriel wrote: »
    You can't fool me that's a blimp

    Dirgibread goes brrrrrr

    webguy20Thegreatcow
  • Munkus BeaverMunkus Beaver Registered User, ClubPA regular
    This thread is not celiac safe.

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    Tynnanwebguy20tynic3cl1ps3
  • webguy20webguy20 I spend too much time on the Internet Registered User regular
    If someone wanted to post their gluten free bread they’d be welcome! We don’t discriminate here.

    I have heard that kind of bread is a real pain to make though.

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  • Munkus BeaverMunkus Beaver Registered User, ClubPA regular
    webguy20 wrote: »
    If someone wanted to post their gluten free bread they’d be welcome! We don’t discriminate here.

    I have heard that kind of bread is a real pain to make though.

    Even if they did it wouldn't be safe, you can't prepare Celiac safe gluten free materials on the same worksurfaces/items that you do with shit with gluten

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  • webguy20webguy20 I spend too much time on the Internet Registered User regular
    webguy20 wrote: »
    If someone wanted to post their gluten free bread they’d be welcome! We don’t discriminate here.

    I have heard that kind of bread is a real pain to make though.

    Even if they did it wouldn't be safe, you can't prepare Celiac safe gluten free materials on the same worksurfaces/items that you do with shit with gluten

    Well i was thinking of someone with Celiac’s posting their bread. I know you have to do a biohazard level cleaning of a place to be safe about it, and thats why nobody does that.

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  • TynnanTynnan seldom correct, never unsure Registered User regular
    Crumb shot. Aw yeah.

    oqzd47zd77cb.jpg

    Tallahasseerieltynicwebguy203cl1ps3JedocbowenProlegomenaBlake TschussPeenBahamutZEROThegreatcow
  • tynictynic PICNIC BADASS Registered User, ClubPA regular
  • Blake TBlake T Registered User regular
    I wouldn’t mind getting that crumb shot in and around my mouth.

  • Munkus BeaverMunkus Beaver Registered User, ClubPA regular
    webguy20 wrote: »
    webguy20 wrote: »
    If someone wanted to post their gluten free bread they’d be welcome! We don’t discriminate here.

    I have heard that kind of bread is a real pain to make though.

    Even if they did it wouldn't be safe, you can't prepare Celiac safe gluten free materials on the same worksurfaces/items that you do with shit with gluten

    Well i was thinking of someone with Celiac’s posting their bread. I know you have to do a biohazard level cleaning of a place to be safe about it, and thats why nobody does that.

    Most gluten free bread I've tried is uh

    Well it's not great.

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  • KalTorakKalTorak One way or another, they all end up in the Undercity.Registered User regular
    Blake T wrote: »
    I wouldn’t mind getting that crumb shot in and around my mouth.

    look we're all adults here but I don't know that we need to discuss where we like to place or receive our crumbshots

  • Brovid HasselsmofBrovid Hasselsmof [Growling historic on the fury road] Registered User regular
    edited May 2020
    webguy20 wrote: »
    I have heard that kind of bread is a real pain to make though.

    Ho ho ho

    Brovid Hasselsmof on
    tynicJedocTynnan3cl1ps3
  • Brovid HasselsmofBrovid Hasselsmof [Growling historic on the fury road] Registered User regular
    I am making bread today, was going to be olive bread but forgot to buy olives yesterday when I finished work and can't be arsed to visit my local supermarket because it's all one-way and really slow. So I'm doing cheese bread instead. Figured I'd just make the same loaf I did before but add grated cheddar when I shape it, but not sure how much to put in. If I add too much will it mess up the bake?

    Blake Ttynicwebguy20Platy
  • ProlegomenaProlegomena Frictionless Spinning The VoidRegistered User regular
    I've run out of yeast.

  • JedocJedoc Bringing the past to life so we can beat it to death with a shovelRegistered User regular
    I've run out of yeast.

    Naan party!

    GDdCWMm.jpg
  • Blake TBlake T Registered User regular
    I've run out of yeast.

    Sour dough!

    Tallahasseerielschuss3cl1ps3tynic
  • RandomEncounterRandomEncounter Registered User regular
    Soak some grapes or raisins for a couple of days

  • TynnanTynnan seldom correct, never unsure Registered User regular
    I've run out of yeast.

    There are a few outlets online where SAF instant yeast is still available

  • Brovid HasselsmofBrovid Hasselsmof [Growling historic on the fury road] Registered User regular
    Cheese bread!
    vfoh23j39h7y.jpg

    56c7puga86qf.jpg

    It's very cheesy

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  • honoverehonovere Registered User regular
    I tried that king Arthur flour English muffin recipe and uuuhhh, I might've made a mistake converting the recipe to fresh yeast. Recipe said they could be put close together and wouldn't rise that much.
    cxsz4506nrmz.jpg
    That made the baking process and flipping them a bit harder and the underside got a bit dark.
    xlvu21y4940c.jpg
    Very fluffy on the inside
    zuqkk51qcqwk.jpg
    mdaepa64824d.jpg


    webguy20tynicTynnanPeenschuss3cl1ps3Doodmann
  • tynictynic PICNIC BADASS Registered User, ClubPA regular
  • KalTorakKalTorak One way or another, they all end up in the Undercity.Registered User regular
    that's a Great British Muffin

  • honoverehonovere Registered User regular
    Also a general question. How are you supposed to handle such a wet dough? Parting it and "forming" the muffins was a bit of a mess.

  • tynictynic PICNIC BADASS Registered User, ClubPA regular
    I try to handle it as little as possible - when making muffins I use one of these to divide the dough, push them into shape as much as possible, and even pick them up to put in the pan

    macg7wh7sr0a.jpg

    KalTorakwebguy20Tynnanhonovere
  • webguy20webguy20 I spend too much time on the Internet Registered User regular
    A good scraper is invaluable in all kinds of bread making.

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  • Blake TBlake T Registered User regular
    I’m not even sure it has to be a good scraper. A shit one probably has all the important features that a good one has.

    tynic3cl1ps3
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