- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Making Artisanal Bread
Posted on 5/16/20 at 1:48 pm to BugAC
Posted on 5/16/20 at 1:48 pm to BugAC
Spot on everyone above me on page 9!
Making focaccia today. I know it will be topped with rosemary and maybe olives. The wife wants tomatoes, but that means a trip to the grocery.
Making focaccia today. I know it will be topped with rosemary and maybe olives. The wife wants tomatoes, but that means a trip to the grocery.
This post was edited on 5/16/20 at 1:53 pm
Posted on 5/16/20 at 2:19 pm to MeridianDog
Posted on 5/16/20 at 2:40 pm to Trout Bandit
Trout Bandit
Oh well, dough is in the oven proofing. Didn't see your post. I have a pretty good recipe. I'll show photos later.
Edited to add:
That's pretty much my recipe.
Oh well, dough is in the oven proofing. Didn't see your post. I have a pretty good recipe. I'll show photos later.
Edited to add:
That's pretty much my recipe.
This post was edited on 5/16/20 at 2:44 pm
Posted on 5/16/20 at 5:07 pm to MeridianDog
Just mixed up a big recipe of the King Arthur rustic white. Y’all gonna make me fat...er.
Posted on 5/16/20 at 6:24 pm to Trout Bandit
quote:
This cast iron pizza recipe is fantastic and based on a focaccia crust. I highly recommend it!
I had great results with that King Arthur pan pizza recipe
Posted on 5/24/20 at 7:29 am to mylsuhat
Going visit the grandparents today so decided to make them some nice sourdoughs
Posted on 5/24/20 at 8:41 am to mylsuhat
Ha, pac man smiles. I’ve made stovetop pita in a cast iron skillet, English muffins, and focaccia lately. I think I’m gonna make some brioche today.
Posted on 5/24/20 at 11:51 am to mylsuhat
Nice spring. Are you using 100% wheat flour or a blend? I usually use 10% whole wheat and 5% rye plus other flours. Tastes great but those other flours don’t spring like all wheat
Posted on 5/24/20 at 3:51 pm to tewino
I'm needing some help. I'm trying to ease my way into bread making. I've been trying to make "overnight white bread with 10% whole wheat".. re: Ken Forkish, Four Water Salt Yeast pg.89.
I'm new at this so I did half of the recipe. 400g. white flour, 100g. whole wheat flour, 390 g water, 1/8 tsp. dried yeast.
After folding I let the dough rise overnight. What I get is a dough that is bubbling with gas and won't hold a shape. After reading a bit more what I have is BIGA , I think... What am I doing wrong??
I'm new at this so I did half of the recipe. 400g. white flour, 100g. whole wheat flour, 390 g water, 1/8 tsp. dried yeast.
After folding I let the dough rise overnight. What I get is a dough that is bubbling with gas and won't hold a shape. After reading a bit more what I have is BIGA , I think... What am I doing wrong??
Posted on 5/24/20 at 5:06 pm to tewino
24% AP flour and 76% bread flour
This post was edited on 5/24/20 at 5:06 pm
Posted on 5/24/20 at 6:20 pm to unclejhim
Page 89 of my edition of FWSY is the Overnight White Bread recipe. P 189 is a photo. A biga is just a starter, aka a preferment. Go find a recipe that calls for a biga and use your biga in that recipe.
Page 109 has a 50% whole wheat bread w biga recipe. You could also use it in the White bread with Poolish recipe on p 98.
Or, mix your biga with 500 g white flour, 250 g water, and 1/2 tsp instant yeast. Use your hand or a spoon. Get all the flour wet and biga mixed in. Let it rest for 30 mins then add 20 g salt. Squish the salt in using a pincer motion. Let it rest 39 mins, then do a stretch and fold 4x. Repeat the 30 min rest/stretch and fold 3 more times (over 2-3 hrs). Then shape into a rough round, put round into a bowl lined with a well floured non terry kitchen towel. Let it rest 1-2 hrs. Invert loaf onto parchment, place in a Dutch oven in a preheated 450 degree oven. Bake 30 mins, remove lid and bake 20 mins more. Cool completely before slicing.
Page 109 has a 50% whole wheat bread w biga recipe. You could also use it in the White bread with Poolish recipe on p 98.
Or, mix your biga with 500 g white flour, 250 g water, and 1/2 tsp instant yeast. Use your hand or a spoon. Get all the flour wet and biga mixed in. Let it rest for 30 mins then add 20 g salt. Squish the salt in using a pincer motion. Let it rest 39 mins, then do a stretch and fold 4x. Repeat the 30 min rest/stretch and fold 3 more times (over 2-3 hrs). Then shape into a rough round, put round into a bowl lined with a well floured non terry kitchen towel. Let it rest 1-2 hrs. Invert loaf onto parchment, place in a Dutch oven in a preheated 450 degree oven. Bake 30 mins, remove lid and bake 20 mins more. Cool completely before slicing.
Posted on 5/25/20 at 5:05 am to hungryone
Page 89 of my edition of FWSY is the Overnight White Bread recipe[/quote]
This is what I'm trying to make. I don't understand what I'm doing wrong.
Now that I know what I made (not intentionally) I'll do this. But I'm still curious as to what I'm doing wrong with the original recipe for Overnight White Bread.
This is what I'm trying to make. I don't understand what I'm doing wrong.
quote:
Go find a recipe that calls for a biga and use your biga in that recipe.
Now that I know what I made (not intentionally) I'll do this. But I'm still curious as to what I'm doing wrong with the original recipe for Overnight White Bread.
Posted on 5/25/20 at 7:15 am to unclejhim
quote:
I'm new at this so I did half of the recipe. 400g. white flour, 100g. whole wheat flour, 390 g water, 1/8 tsp. dried yeast. After folding I let the dough rise overnight. What I get is a dough that is bubbling with gas and won't hold a shape. After reading a bit more what I have is BIGA , I think... What am I doing wrong??
Did you skip the salt? It does more than just flavor the dough.
But this is a wet dough: 78% hydration. It is not going to be firm or hold its shape on its own. Hence the need to let it rise in a banneton or bowl or basket. It’s a high hydration dough that yields a holes, open crumb and distinctive crust. The wet dough generates lots of steam inside the closed baking vessel, which gives maximum oven spring.
This post was edited on 5/25/20 at 7:21 am
Posted on 5/25/20 at 7:30 am to hungryone
Salt was added, 2 tsp. This dough after folding and rising had the consistency of a thick pancake batter. I did bake it and it had no rise at all.
This was my second attempt and I even reduced the hydration to 70%. He calls for instant yeast and I'm using dried, would that be the cause?
This was my second attempt and I even reduced the hydration to 70%. He calls for instant yeast and I'm using dried, would that be the cause?
Posted on 5/25/20 at 7:46 am to unclejhim
No, the yeast swap wouldn’t matter.
Are you weighing everything? If not, it is easy to overshoot on the water and undershoot on the flour using volume measurement. If you are weighing, a simple error like forgetting to zero the scale after adding an ingredient can throw it all out of whack.
At this point, your mix is too old to be of any use. Toss and start again.
Are you weighing everything? If not, it is easy to overshoot on the water and undershoot on the flour using volume measurement. If you are weighing, a simple error like forgetting to zero the scale after adding an ingredient can throw it all out of whack.
At this point, your mix is too old to be of any use. Toss and start again.
Posted on 5/25/20 at 7:59 am to hungryone
I weighed everything. I'll keep at. Thanks
Posted on 5/25/20 at 8:55 am to unclejhim
I think I found the problem. I decided to check the accuracy of my scale and it's way off!
You have any recommendations for a good scale?
You have any recommendations for a good scale?
Posted on 5/25/20 at 10:11 am to unclejhim
quote:
I think I found the problem. I decided to check the accuracy of my scale and it's way off!
You have any recommendations for a good scale?
I have this one: Amazon Link
I got it because the display screen extends out making it easy to read when I have the big cambro tub on there so it's perfect for Forkish's suggestions of equipment.
Also, I would make the recipes exactly as is when just starting out. Its not that much more flour to make two loaves instead of one. Things can easily get messed up in the conversions. Just my thought.
Keep at it. Making your own bread is very rewarding literally and figuratively.
Posted on 5/25/20 at 11:01 am to OTIS2
quote:
Just mixed up a big recipe of the King Arthur rustic white. Y’all gonna make me fat...er.
Their homemade bun recipe is rising now... I cooked these for the first time last week. Pretty amazon. Mixing the dough in the bread machine and then I will be putting it in bun pans in about 30 mins.
Posted on 5/25/20 at 1:06 pm to TimeOutdoors
I made the Amish dinner rolls from long Arthur a couple days ago. They were incredible. Looking forward to trying more of their recipes. Added everything bagel to a few and it was a nice addition. LINK
Popular
Back to top
Follow TigerDroppings for LSU Football News