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Anonymous 07/11/2020 (Sat) 16:46:44 No. 31
A thread on everything bread. From cinnamon buns to sourdough loaves. Post recipes, share progress, or ask for advice. I've been on the sourdough journey for nearly two years now, with the first year being quite the struggle. I eventually settled on an overnight first rise on the counter (except in the exceptional heat of the summer), shaping, and then letting it rise until it was just right. I recently made some burger buns and pizza dough, but I've made quite a few recipes by this point. For anyone interested in starting the sourdough journey, I recommend Weekend Bakery (e.g. https://www.weekendbakery.com/posts/no-knead-soft-sourdough-rolls/) and Butter for All (e.g. https://www.butterforall.com/traditional-cooking-traditional-living/how-to-bake-the-perfect-sourdough-boule-in-your-dutch-oven/). Your starter will need time to gain strength, so don't expect crazy results upfront, but if you persist with sourdough pancakes, you will end up with great bread.
>>158 Make starter: Stir together sugar and warm water in bowl of mixer. Sprinkle yeast over mixture and let stand until foamy, about 5 minutes. (If yeast doesn't foam, discard and start over with new yeast.) Whisk flour into yeast mixture until combined well. Let starter rise, loosely covered with plastic wrap, 30 minutes. Make dough: Add sugar, salt, crushed anise seeds, water, orange-flower water, zest, 1/3 cup oil, and 11/4 cups flour to starter and beat at medium speed until smooth. Mix in remaining 2 cups flour, 1/2 cup at a time, at low speed until a soft dough forms. Turn dough out onto a lightly floured surface and knead, sprinkling surface lightly with flour if dough is very sticky, until smooth and elastic (dough will remain slightly sticky), 8 to 10 minutes. Form dough into a ball and transfer to a lightly oiled large bowl, turning dough to coat with oil. Cover bowl with plastic wrap and let dough rise in a draft-free place at warm room temperature until doubled in bulk, 1 to 1 1/2 hours. Punch down dough (do not knead), then halve. Pat out each half into an oval (about 12 inches long and 1/4 inch thick), then transfer to 2 lightly oiled large baking sheets. Using a very sharp knife or a pastry scraper, make a cut down center of each oval "leaf," cutting all the way through to baking sheet and leaving a 1-inch border on each end of cut. Make 3 shorter diagonal cuts on each side of original cut, leaving a 1-inch border on each end of cuts, to create the look of leaf veins (do not connect cuts). Gently pull apart cuts about 1 1/2 inches with your fingers. Let dough stand, uncovered, until slightly puffed, about 30 minutes. Put oven racks in upper and lower thirds of oven and preheat oven to 375°F. Brush loaves with remaining tablespoon oil and sprinkle with sea salt. Bake, switching position of baking sheets halfway through baking, until loaves are golden brown and sound hollow when tapped on bottom, 35 to 40 minutes total. Transfer loaves to a rack and cool to warm or room temperature.
>>158 >>159 >anise SOLD bitches don't know about the glory that is anise in baked goods
>>160 I like to make it as a Christmas bread. There are also savory versions but I've never tried any of those.
>>135 I think at some point you have to accept you can't eat gluten and think of it in its own realm. Not sure I'd be able to survive based on my experiences, though... But I'm glad it turned out good.
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I posted these on 9fans, but I can't even access the site today. I started with dark rye organic for my starter, then moved to 100% whole wheat. I usually go 100g left over, 100g whole wheat, and 120-135g water for each refresh, being that whole wheat eats up more water. I keep the starter in the frig to minimize waste. When I need it, I take it out and give it one refresh and it's ready. It would probably be OK to use straight-away, but I wanted to be sure. I've had it since last March. My standard sourdough boule recipe is: 125g starter 235g warm water 8g ksalt 25g rye flour 300g bread flour Last time I pushed the hydration rate to around 80%. The pics are from as-written. I also have a pizza dough recipe with a levain.
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Hybrid sourdough levain with some ADY. I'm starting to think high hydration is just for show-off purposes, because these lower rate breads held their shapes much better.
>>201 I want an extra meaty stew with that bread anon looks pretty dang good
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Pita bread. Here's the recipe if you want it: https://hostthetoast.com/homemade-pita-bread/ It was really dry for me so I ended up adding more water. I used a baking stone. They made excellent pita sandwitches with grilled sausage, peppers, mushrooms, and onions.
Has anyone used hemp flour as a substitute or an additive in their breads? Would it work just as well to make a sourdough starter or is flour a better staple? t.retarted
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Shalom.
>>282 swim isn't sure but my pet monkey says its pretty totes
Any French Toast tips?
Thoughts on using yudane when making bread?
>>298 Soak the bread in your favorite unset custard.
>>298 Use brioche, THICK slices. Make sure it's not fresh. Separate an egg yolk and mix it. Don't soak the bread, just dunk it so each side of covered. Fry with butter until both sides are done. Coat with whatever you like, I use maple syrup.
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Here's a good way to use up bread going stale. Use a crusty bread (pictured is sourdough boule). Spread with butter, and minced garlic (about 1 clove for the number of slices shown). Sprinkle with ksalt, fresh ground black pepper, oregano, basil, and peprika. Bake at 400F until desired doneness. When the garlic threatens to turn brown I usually pull it.
>>315 I knew that.
>>299 >Yudane is made by mixing bread flour and hot boiling water. Adding hot boiling water gelatinises the starch. The gelatinised starch not only allows the starch to take in more water, but also increases the sweetness of it. Therefore adding Yudane to a bread dough (yudane method), you can make soft, moist and sweeter bread which lasts longer. I do this with my challah. Haven't even bothered trying it without because of how happy I've been with the results. Supposedly it makes the dough easier to handle when I'm braiding it as well.
>>298 >>313 I'll elaborate on this one because most French toast eaters probably don't think of it as a custard dish. Do you have a favorite ice cream brand? Assuming it's like Haagen-Dazs, which uses frozen crème anglaise with egg yolks, buy a pint of their vanilla ice cream, melt some, and soak your bread in that for your French toast. Are you in the Midwest with access to frozen custards? Even better. Do you like crème brûlée? Make the custard base, but before you cook it, soak your bread in some of that and fry it. You can even brûlé the French toast by sprinkling one side with granulated sugar and broiling it (I use a blowtorch).
>>336 I do this, but often in the form of croutons. Absolutely glorious.
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Made myself some sourdough rye bread the other day. I used around 65% rye flour and 35% all-purpose. The rise wasn't stellar from not using bread flour (as compared to >>192), but the taste is great. I added in some blackstrap molasses, though not a lot because I had barely any left. My first iteration of this had way more molasses and I liked that one better.
>>442 >all purpose No, man. You gotta go with bread flour or strong flour. The gluten just isn't high enough otherwise. Rye is also a tricky flour to use, bread that uses it will always come out dense no matter what you do.
>>397 Stop namefagging
>>445 Yeah, bread flour is definitely the way to go. Although I'm curious - have you (or anyone) tried using vital wheat gluten if you didn't have bread flour? I'm told it helps (at least used in a small amount since it's pure gluten).
>>446 No.
>>447 It probably would work, but I imagine bread flour is cheaper. Any fine flour with a high protein content should work, actually.
Made some sourdough pita over the weekend, following the recipe from Weekend Bakery (https://www.weekendbakery.com/posts/favorite-flatbreads-sourdough-pita/). You leave the dough to sit for up to 24 hours, then shape into balls and finally roll out before placing on a baking stone or cast iron pan in a very hot (>260 deg C/500 deg F) oven. You only need to cook them for 3-4 minutes and they puff up. I never had much luck with other recipes (i.e. they never actually inflated), so I'm super happy with this one. Only thing is the pita breads are pretty small. Still, if you're looking to make an easy recipe with your sourdough, this one is fun. I'll also make pita without sourdough - it's a fun, quick, yeast bread that really requires no baking time.
>>555 I actually used a similar method and recipe to make puffy, crisp on the outside soft on the inside pizza crust for a deep dish pizza just this afternoon. Turned out great and made me glad I bought that $20 pizza stone.
>>556 Sounds cool! Do you use a regular pizza dough recipe? On another note, I bought a cheap-ass pizza stone once and it cracked upon my first use. I'm not sure if it was just shit, or if the heat was too much for it.
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I made a spelt loaf with oats and honey on the weekend. After going on a rye bread kick for a while, it was nice to change it up with a sweeter bread. Otherwise, my newest adventure was making sourdough corn tortillas. In this case, I used both white-flour sourdough starter and corn flour to make them, along with salt, some water, and coconut oil. I much preferred them over straight corn tortillas - somehow the corn flour alone doesn't do it for me. Since I'm not experienced in making tortillas, my edges were not smooth but rather cracked. My assumption is lack of water, but I'd have to mess around some more next time. Thinking of making croissants in the recent future, but I need to get my hands on high-fat butter.
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I made another spelt oat loaf, but I toned down on the honey I added this time because it causes the bread to brown super quickly. Been having a lot of difficulty finding bread flour in my local grocery stores unfortunately. Hopefully I'll be able to pick some up soon in order to get some better rising bread.
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>>592 I honestly thought that was Loss.
>>593 Maybe I should try that intentionally next time...
>>592 You can also mix a couple percent universal flour with seitan/wheat gluten to make ersatz bread flour.
>>602 That was my original plan, but then I also couldn't find any on my last grocery shopping trip. I'll try a different store that has a "health food" section. Maybe because it is used to make seitan, they'll have some there.


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