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.
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.
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.
KalTorakOne way or another, they all end up inthe Undercity.Registered Userregular
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.
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.
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)
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webguy20I spend too much time on the InternetRegistered Userregular
That's some damn good bread photography right there.
lonelyahavaCall me Ahava ~~She/Her~~Move to New ZealandRegistered Userregular
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.
Munkus BeaverYou don't have to attend every argument you are invited to.Philosophy: Stoicism. Politics: Democratic SocialistRegistered User, ClubPAregular
This thread is not celiac safe.
Humor can be dissected as a frog can, but dies in the process.
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webguy20I spend too much time on the InternetRegistered Userregular
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.
Munkus BeaverYou don't have to attend every argument you are invited to.Philosophy: Stoicism. Politics: Democratic SocialistRegistered User, ClubPAregular
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
Humor can be dissected as a frog can, but dies in the process.
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webguy20I spend too much time on the InternetRegistered Userregular
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.
Munkus BeaverYou don't have to attend every argument you are invited to.Philosophy: Stoicism. Politics: Democratic SocialistRegistered User, ClubPAregular
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.
Humor can be dissected as a frog can, but dies in the process.
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KalTorakOne way or another, they all end up inthe Undercity.Registered Userregular
I have heard that kind of bread is a real pain to make though.
Ho ho ho
Brovid Hasselsmof on
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Brovid Hasselsmof[Growling historic on the fury road]Registered Userregular
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?
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.
That made the baking process and flipping them a bit harder and the underside got a bit dark.
Very fluffy on the inside
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
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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.
Democrats Abroad! || Vote From Abroad
Satans..... hints.....
loaf update: He puff, he fluff
so my crust has burnt. I'm really hoping just the crust....
Democrats Abroad! || Vote From Abroad
Baker's ratios
75% AP flour
2% salt
74% hydration
topped with poppy, sesame, sunflower seeds (not measured, just eyeballed until it looked good)
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
Edit: something something baps
?
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
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.
Democrats Abroad! || Vote From Abroad
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!"
Dirgibread goes brrrrrr
I have heard that kind of bread is a real pain to make though.
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
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.
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
Satans..... hints.....
Most gluten free bread I've tried is uh
Well it's not great.
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
Ho ho ho
Naan party!
Sour dough!
Satans..... hints.....
There are a few outlets online where SAF instant yeast is still available
It's very cheesy
That made the baking process and flipping them a bit harder and the underside got a bit dark.
Very fluffy on the inside
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
Satans..... hints.....