A Bread Thread

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tcmx3 said:
If you like working with higher hydration dough, you can try my recipe. You can shape however you want. This isn't quite the massive 80+ percent some folks on instagram are doing with sourdoughs but this dough is also workable on a bench. I turn this into 4 demis, but I provided percents so you could make whatever size.
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thanks, it's not so much that I'm after doing high hydration bread, as that I love it for Neapolitan style pizze!

I plan to start experimenting with bread now that I know I'm able to work high hydration dough. My regular oven can add steam so there probably is little reason not to try ;-)
 
Some loaves from this week. Around 86 hydro. I keep dreaming that one day my rye will spring up nicely even though its never going to happen.
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zacho said:
Wow what bread knife is that?
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It's a bread sword by Spare
 
zacho said:
Thank you! Unfortunately out of stock. Wonder how often he makes these
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I think he's having a pre-order for them soon, saw something about it on his ig. The few that dropped on modern cooking got snapped up pretty quickly
 
BillHanna said:
If his prices are still @SolidSnake03 stupid, I'd even spring for damascus.
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About 528usd for a 350mm bread sword in dammy from modern cooking, definitely not an everyday purchase, but still fairly reasonable if you make a lot of bread. I think direct will be cheaper as well, but I don't look anymore ;)
 
Michi said:
That's an extremely serious mixer!
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Yep! My dad kindly hunted a used one down for me and it's been a totally fuss free companion ever since. Need to do an oil and seal change here in the next few months, but it makes about half as much noise as a Kitchen Aid and won't get bogged down in even the densest dough. Only downside is that it weighs 45lbs to not something one can casually move about!
 
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Does the heat now in Texas somehow make you tweak the recipe? I had quite some trouble making a legit dough during those hot days here last week. o_O
 
I use my wine cooler for most of the fermentation - set to 53°F. Also everywhere is AC’d in Houston, so indoors it’s rare to find a temp over 71 and a lot of office buildings and commercial centers are colder than that… not uncommon for me to see workers coming to get lunch in a vest when its 105 outside
 
ethompson said:
I use my wine cooler for most of the fermentation - set to 53°F. Also everywhere is AC’d in Houston, so indoors it’s rare to find a temp over 71 and a lot of office buildings and commercial centers are colder than that… not uncommon for me to see workers coming to get lunch in a vest when its 105 outside
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yeah working in a Texas office is something else boiling outside wearing a winter coat inside.

I get cold easily and HATED it. The last office I worked in was frequently under 70 degrees in the summer.
 
tcmx3 said:
yeah working in a Texas office is something else boiling outside wearing a winter coat inside.

I get cold easily and HATED it. The last office I worked in was frequently under 70 degrees in the summer.
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Yeah, it’s absolutely absurd. But that whole dynamic probably is for another thread
 
BillHanna said:
Yeah. I kinda hate going to the movies in the summer; the need to have the temp set to 65F baffles me. And I’m in Pennsylvania!
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It's much the same here. Every time I go and see a movie, I take a jumper, whether it's winter or summer because, inevitably, half-way through the movie, I start freezing.

I guess they are afraid that no-one might notice that they have air conditioning unless they turn it down to 20º C.
 
my willpower broke and I bought a Challenger bread pan.

oh I'm not that interested in sourdough or country loaves I'll just stick to baguettes. I was a fool.

btw I see a good amount folks being into milling their own grains but even more than that use of the freshest possible flour. I had heard via Richard Bertinet that bakeries often let flour sit for a while in storage before use intentionally. is that a workability thing, a convenience thing?
 
tcmx3 said:
my willpower broke and I bought a Challenger bread pan.

oh I'm not that interested in sourdough or country loaves I'll just stick to baguettes. I was a fool.

btw I see a good amount folks being into milling their own grains but even more than that use of the freshest possible flour. I had heard via Richard Bertinet that bakeries often let flour sit for a while in storage before use intentionally. is that a workability thing, a convenience thing?
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I believe that aging the flour/grains makes the flour more predictable in its behavior
 
Bit of an oddball bake today, haven't made it in a while. These are made using a bit of teff flour and sit at an almost pizza dough level of hydro only 62%
Learned to avoid adding a lot of water as initial attemps produced dough that seemed to sweat (these did too) and sometimes made a mess of my bannetons. Vwg also added here for extra strength as teff is gluten free.

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Does anyone here use the levain method from Tartine?

I have had really good results using my starter and terrible results using a levain. I have just used the starter as a straight swap out and then the whole thing works incredibly well. I am just baffled.
 
tcmx3 said:
Does anyone here use the levain method from Tartine?

I have had really good results using my starter and terrible results using a levain. I have just used the starter as a straight swap out and then the whole thing works incredibly well. I am just baffled.
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Can you describe the levain method you’re using with timing and percentages? A levain isn’t so different from starter so I’d imagine it’s getting over or underproofed or something.
 
ian said:
Can you describe the levain method you’re using with timing and percentages? A levain isn’t so different from starter so I’d imagine it’s getting over or underproofed or something.
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absolutely.

general method is you add some young starter to 1:1 flour and water. thisI let it go overnight but it went WAY over so in the morning I did what the book suggested and discarded half, added fresh flour/water and waited for a while to let that get going. After passing float test I proceeded as normal. I got reasonable fermentation during bulk, and after 1 hour room temp I had a really long cold ferment.

woke up, baked. but crumb was still indicative of underfermentation but with some massive holes suggesting I had really uneven distribution.
 
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