Made baguettes this weekend using a new to me technique. Pulled them out, plopped them on the counter, and the wife said "I've seen you pull a lot of things out of that oven, and most of them are beautiful. Those are not." I did not disagree.
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Made baguettes this weekend using a new to me technique. Pulled them out, plopped them on the counter, and the wife said "I've seen you pull a lot of things out of that oven, and most of them are beautiful. Those are not." I did not disagree.
LOL! But did they taste good?Quote:
Originally Posted by Mr. Mike
they tasted better than they looked, but not great. Too fat, so not quite the right texture throughout. I think the dough was fine. It was a shaping problem.Quote:
Originally Posted by KQ
Huh. Made multiple wrong turns making this bread and thought for sure it was going to be a total wasted effort but it actually turned out wonderfully.
It is a Forkish recipe called "the Saturday white bread." A make-in-a-day crusty white bread.
First I screwed up the autolyse by mixing all the ingredient at once. Then after shaping I over proofed it so much so that when I turned it out of the brotform prior to putting it into the preheated bread baker it deflated. The final nail in the coffin was that I put it in the baker seam side down. Said "whatever" and threw it in the oven cursing myself for multitasking instead of focusing more on my baking.
Despite myself it ending up coming out great. A very good basic white bread. Forkish mentions he sometimes uses 10% whole wheat for a deeper flavor profile. May try that next time.
I only made one loaf saving the other half for pizza dough to use tomorrow night. He says you can hold the dough in the fridge for 2 or 3 days for focaccia or pizza.
Attachment 318037
Attachment 318044
Improving...
Pretty!Quote:
Originally Posted by ripvw
I'm finally getting Forkish's bread making method down and baked another loaf of his "Saturday White Bread" yesterday. This time, per his suggestion, I substituted 10% of the white flour for WW. Turned out lovely. I'm surprised what a difference 10% WW made to the loaf. Def. a bit denser and darker.
The first loaf I baked with 100% white flour was delish and I will probably go that route again but the 10% WW is a nice alternative. I highly recommend this recipe from Flour Water Salt Yeast
Got a white loaf on it's second rise now. I'm at about a loaf a week lately. Having pasta tonight so...can't have pasta without bread.Quote:
Originally Posted by KQ
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Couldn't add to prior post so
Results of today's
Attachment 319205
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Nice
Peg leg! Nice, the owner is an acquaintance. Tried to go there for lunch yesterday but balked at the line. Good looking loaf too.Quote:
Originally Posted by Skidog
Thanks. The bourbon is delicious. The smokiness comes through. Wish I had a friend that made booze that good.Quote:
Originally Posted by Mr. Mike
Here is some for the crowd who likes the inside. By far my best loaf of late. Mouthfeel was prefect. Just enough chew. Nice n soft. Great crisp crust. Attachment 319238
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That looks wonderful!Quote:
Originally Posted by Skidog
Thanks. I think I'm progressing. Want to get the basics nailed before I move to breads like cuban and challah.Quote:
Originally Posted by KQ
I always imagined it being so much work/mess. Yeah it can be messy, but when doing 3 ingredients recipes it's not bad. Little elbow grease and time and you get bread better and fresher than anything at the store.
I enjoy it.
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Great looking crumb!
Attempting a honey white/wheat today.
2 1/4 cups white bread flour, 3/4 whole wheat flour (both king). 1tbsp dry yeast, 1tbsp salt, 1/3cup honey.
Results later.
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Substitute some of that flour for cornmeal, throw in some milk and you'd have Broa. Can't wait to see how this turns out for you. Re: your earlier post - no, bread isn't really hard and can be quick depending on what kind of results you want. No need for a bread machine either.Quote:
Originally Posted by Skidog
Here's a question for the bread collective: What kind of salt are you using? I've been using King Arthur's bread salt and am quite happy with it. Forkish recommends a very fine sea salt.
Thanks.Quote:
Originally Posted by KQ
In regards to salt. I've used iodized table, fine kosher, fine sea. To be honest can't tell much difference.
Loaf just went in oven. Pics Soon.
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Ok so I believe this will turn out well. Puffier than most I've had, so I think I got a good rise. I also think the sugar effects cook times. They were shorter. I might turn the oven down when doing loaves like this.
Recipe above. 1st rise about 2 hours at roomish temp of 70. I usually rise in a warmer spot but it's nice and windows are open. Punch and fold over on corners a few times. Another 1hr rise, this time on stove top while oven preheats. Preheat oven to about 425 with cast iron Dutch oven inside. Loaf in seam up. 20min cover on, 13min cover off (mine are typically 20/20, sometimes 20/25. Inside results later.
Teaser.
Attachment 319533
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Picture perfect outsideQuote:
Originally Posted by Skidog
I was going to cut into it earlier but dinner didn't lend itself to a sweet bread. Pork and kraut. I want to see the inside badly enough I may cut into it. Debating waiting til morning and going to my mom's to share over coffee.Quote:
Originally Posted by KQ
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Tasted great. Just a hint of sweetness. Good chew, good crust, bit dense but I think that's the wheat. Anyway here Attachment 319690
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My 75% WW turned out with a tight crumb like that.Quote:
Originally Posted by Skidog
I noticed you listed cups as opposed to grams - have you tried weighing your ingredients?
I hadn't. I have a scale so I could, just don't know that this is a measurement thing, more like just a WW thing. Everyone this morning enjoyed so win win .Quote:
Originally Posted by KQ
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Weight question was more general rather than directed at that particular loaf which BTW looks lovely. I only ask because when you weigh you are more likely to get consistent results time after time and can then analyze differences based on other factors, if you're curious. I know when I just scoop flour or even spoon and level I seem to end up over when I weigh it out.Quote:
Originally Posted by Skidog
Good to know. Thanks. I figured bread is a bit more forgiving than most baking. Think that's why I'm mostly successful lol. Will try weighing.Quote:
Originally Posted by KQ
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On the contrary - bread baking is a science whereas brownies, muffins, cookies are fly by the seat of your pants. :DQuote:
Originally Posted by Skidog
ARRRRGH!
My dough stuck in the proofing bowl again. I floured it really well. Had a decent skin on the ball before I put it in.
Baked it anyway after I scraped the stuck part out and plopped it back on the main dough.
Ratfarts!
Do you use any oil? Most times when I have it I will line my final proofing bowl with parchment and parchment dough and the whole shebang into the hot Dutch oven.Quote:
Originally Posted by SB
Last loaf I was out of parchment so I improvised and lined the final bowl with Saran wrap lightly oiled. When ready I pulled saran, flipped loaf onto my hand (seam side), and removed saran. Plopped loaf into hot pan seam side up. Worked well.
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Yeah, I had been using plastic wrap in the bowl which worked great but was trying to get away from it.
Reckon I will go back to that step.
I too have tried to get away from it, but keep having the same issues you had. If it ain't broke.Quote:
Originally Posted by SB
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Not a total train wreck I guess. Crunchy crust, chewy inside, some pockets.
I did reduce the WW flour down to half a cup. I like it better.
Attachment 319751
Dude:Quote:
Originally Posted by SB
2 Packs 9 Inch Bread Banneton Proofing Basket
I have a 9”, proofing bowl.Quote:
Originally Posted by KQ
with a liner? I find the liner helps immensely.Quote:
Originally Posted by SB
Agreed. A liner, aka cotton kitchen towel. Plenty of flour. If you're still having trouble use a 50/50 mix of regular flour and rice flour and really rub it into the towel before you put your flour coated dough into it to proof.
Btw. Love this thread
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Pastry chef and chief Baker, in both senses of the word, at a place I worked many years ago said all baking was science, and then giggled as I passed the number we were working on back to him. It was the end of my shift and the beginning of his. It was in Florida too, so I guess Florida Man is part of the story.Quote:
Originally Posted by KQ
That heavy cotton thing is a liner? You sure about that?
The instructions said to use it as a cover.
Thing aboot SD is even the mistakes are edible.
I hear it is a cure for COVID19 too!
I use flour sack cloths for covers and sometimes liners if I'm using a bigger bowl but I do have several brotforms with liners that are wonderful. The heavy cloths called Couche are most often used for baggettes.Quote:
Originally Posted by SB
If you're going to use flour sack cloths make sure when you wash them you use an unscented soap, no softener (liquid or dryer sheet) or bleach.