/bg/ Baking General

[Anonymous No.13342341]

Welcome to /bg/, the place to post all of your baking projects.

For everyone who wasn't in the last thread, the moment of truth is approaching. We're doing an 80% sourdough rye with a rye flour soaker. The starter has proofed for 14 hours and the soaker has soaked.

[Anonymous No.13342356]

>>13342341

We're looking for a final dough temp of 82F. For those who don't know, this is how you calculate water temp to reach a desired final. The "friction" accounts for heat put in via a mixer. For most at home mixers you can set this number as 5. I'm mixing by hand so it's 0.

[Anonymous No.13342376]

>>13342356

Final dough came out just a bit cold. I probably lost a few degrees to the granite countertops. No worries, though. I'll let it bulk ferment in my seed starting room which is a few degrees warmer. Gonna bulk ferment for 30 minutes.

[Anonymous No.13342390]

>>13342376

Here's the recipe I'm working from for a 4.5 lb Pullman pan loaf.

[Anonymous No.13342491]

>>13342390

Rolled out gently and put into a lightly greased and floured pan. One more hour for a final ferment and then into the oven.

[Anonymous No.13342741]

>>13342491

Bumping with bread pics. Oven is preheating now, loaf going in in about 25 minutes. The recipe says you can bake in a Pullman pan ( which I'm doing) but doesn't give baking directions for that, so I called the King Arthur hotline and asked if I should follow the baking directions for the vollkornbrot which does give directions for the Pullman pan, and they said yeah.

It's going to be 15 minutes at 470, then about an hour at 380, with the last 15 minutes out of the pan.

I'm also not at the bakery so I don't have steam injection, but I might try a hot cast iron with water.

[Anonymous No.13342805]

>>13342741

Goin in.

[Anonymous No.13342933]

>>13342805

Getting there.

[Anonymous No.13343113]

>>13342933

Out of the pan. Giving it another 15 minutes or so to strengthen up the sides.

[Anonymous No.13343165]

Whats a good recipe to do on an earthen oven? Baked bread before but first time using one of those.

[Anonymous No.13343179]

>>13343165

Like a wood fired earthen oven?

[Anonymous No.13343183]

>>13343179
Yes

[Anonymous No.13343198]

>>13343183

I'm not sure if there's anything more or less appropriate for an earthen oven from a pragmatic standpoint, but you might try a completely naturally leavened dough just to keep with tradition.

[Anonymous No.13343201]

I'm calling it there. Has a good color and I feel pretty confident that it's baked through. It has to cool and will then be wrapped in plastic wrap to set for another 24 hours.

[Anonymous No.13343927]

You know, the math and careful prep are one thing, but sometimes I just do it by feel because I can't be bothered. A kinda-dense imperfect farmhouse loaf just hits the spot sometimes.

[Anonymous No.13343938]

>>13343201
Crumb shot plz.

[Anonymous No.13344082]

>>13343938

Can't cut it until tomorrow when the crumb is set.

[Anonymous No.13346216]

>>13344082
Fuuuuuuuuuuuuck. Gotta bump until then? :-O

[Anonymous No.13346247]

>>13343938
not the op but heres a baguette crumb i made

[Anonymous No.13346504]

7 days ago i started my sourdough starter. But instead of Rye User while wheat and of course all purpose flour. But it doesnt seem to have good Roses and falls, If any.
I don't know what i did wrong. I Made Sure the water is at 85°F all the time.
It ist fermenting at least, nur No rises and falls.

[Anonymous No.13346592]

>>13346247
We want the sourdough rye shot dammit.

[Anonymous No.13346621]

Hi bakers, I made this recipe the other day http://www.foodiebaker.com/egg-white-chocolate-brownies/ It came out more like extremely dry truffle than brownie to the point it was inedible without milk it was so dry, what did i do wrong? did i do anything wrong? is egg white brownie a meme?

[Anonymous No.13347279]

The other day I made orange muffins with chocolate pieces, it was nice.
Today I'll try to make a twinkie torte I saw on a recipe book.

[Anonymous No.13347302]

>>13342341
Pretty lovely project you have here! Like it very much. I make 100% rye sourdough finnish breads (ruisleipä) usually because they are effortless and very easy to make. Pic related.
Ma standard loaf is ~25-30% wholemeal spelt sourdough at ~70-82% (depends on my mood and weather outside).

[Anonymous No.13347305]

I made fruit cake for the first time. Turned out better than expected.

[Anonymous No.13347313]

>>13347305
Wrapped up for sending out.

[Anonymous No.13347601]

>>13342341
Just made I think sourdough. I have a bag of flour that is open, so I thought natural yeast might be in it. So did my usual recipe but no yeast and left out. 2 days later dough is bubbly and raising. Put in fridge and a day later has a slight sour smell. Going to leave it in fridge until friday and make pizza w the kids.

[Anonymous No.13347790]

>>13346247
Getting there, try and squeeze more of the air out before final proof.

[Anonymous No.13348011]

>>13347302

Ah that looks great. My scoring was sub-par without my laime with me, and trying to hold a double edged razor and get down to the edges of the pan was not easy.

[Anonymous No.13348024]

Okay, here we go. Beautiful and moist and dense. I need to either get or make some lox if I'm going to have a whole damn loaf of this around.

[Anonymous No.13348112]

>>13348024

Toasted, buttered, and with the last of the homemade soup a friend brought me when I was sick.

[Anonymous No.13348176]

>>13348024
I don't know shit about baking, but I'd eat the hell out of that loaf.

[Anonymous No.13348538]

>>13348024
is that some kind of italian maggot loaf?

[Anonymous No.13348549]

>>13348538

Read the first like 8 posts of the thread, anon.

[Anonymous No.13349644]

>>13347790
>try and squeeze more of the air out before final proof.
kek no

[Anonymous No.13349724]

>>13348112
Levi is that you?

[Anonymous No.13349948]

I'm gonna be making an apple pie for my friends for a party happening soon and they kinda expect me to make a good one since i am one of the few people in the group to be into cooking
is there something i can do to really make my apple pie taste that little bit better?
or it really just get not shit ingredients and make it well

[Anonymous No.13349986]

>>13349724

Nope

[Anonymous No.13350065]

>>13349948
I like to slightly sauté the cut apples and butter in fresh ginger and freshly ground cinnamon and allspice. Then I add brown or raw sugar to the mix. If you really want to thicken it up, then you can add a but of flour, but I'm not a fan of recipes that add like 4 tablespoons. Only add one at most. But I don't need that as long as I cook things down. The main thing is to have that ginger in it. Once the mixture it thick then add it to the crust. It's been a while since I've done this, so I'm not sure if you want to par cook the crust. I tend to get rave responses to my apple pie. Left over apple and pie crust gets made into tiny mini pie crusts filled with fine diced apple mixture for little apple pie bite sized tarts.

[Anonymous No.13350103]

>>13350065
alright cool i'll give it a go, thanks

[Anonymous No.13350442]

>>13348024
Very good looking. Smoked salmon or some fragrant cheese isntop tier with those kind of breads.

>>13348011
Thanks. I wasn’t scoring it at all, I just made some marks on it with a bench scraper. I realized it’s kinda pointless to score it with the lame as 100% rye breads doesn’t rise that much in the oven.

[Anonymous No.13351111]

Le bread.
400g flour weight, 80% hydration.
Made a 10% whole wheat starter at 100% hydration, left it on the counter for like a day to see if it will change the flavor noticeably. It did, sort of, I think.
Rest is strong white bread flour.
Moved it too much before getting it on the sheet, bih sloped over on me.

[Anonymous No.13351115]

>>13351111
Le crumb.

[Anonymous No.13351122]

>>13348024
Stop being such a fucking weeb ...cutting bread with your weeb knife lol

[Anonymous No.13351341]

>>13351111
Checked
>>13351115
How is your crumb not open as fuck with 80% hydration?

[Anonymous No.13351410]

>>13351341
idk
i don't want memey open crumb bread anyway
i want to eat bread not air pockets

[Anonymous No.13351426]

>>13351115
Can you post more of that math? Gonna be looking up a few different recipes for a starter. but do you got any with the just instant yeast at the momment?

[Anonymous No.13351443]

>>13351426
starter was
40g whole wheat
40g water
1g instant yeast

rest of the dough was
360g bread flour
280g water
8g salt

[Anonymous No.13352678]

help friends, I've been using this recipe: http://www.dinnerwithjulie.com/2012/03/04/julia-childs-white-sandwich-bread/ several times and I get pretty good results, but say I wanted less dense bread and bigger bubbles, would I just add less water? or do I have to make modifications to the recipe?