Bread-making

[Anonymous No.9129548]

Post your latest bread-making endeavours here

>Japanese milk-bread with Red Leicester cheese and onion with pepper

[Anonymous No.9129568]

Looks a little fucked up mate. Not horrible, but it could be better.

[Anonymous No.9129580]

>>9129568
Yeah I think it's underproofed and putting dough-rolls side-by-side ended up being wonky

[Anonymous No.9129589]

>>9129548
This is my go to double rise dry yeast and sourdough starter blend. Not bad when I don't want to fuck with a long rise, high hydration sourdough.

[Anonymous No.9129593]

>>9129548
>eating bread

[Anonymous No.9129602]

My most recent loaf. 80% biga starter white bread loaf.

[Anonymous No.9129627]

Shat out this atrocity earlier. 70% hydration sourdough was too hard to work with for me. The bread rose perfectly then totally sank upon transfer to the Dutch oven

[Anonymous No.9129637]

>>9129627
And something a little more successful

[Anonymous No.9129645]

>>9129627
That's some good looking meatloaf

[Anonymous No.9129653]

>>9129548
Been on vacation the last week so this is from a week ago.

[Anonymous No.9129662]

>>9129602
Where's the crumbshot?

[Anonymous No.9129669]

>>9129653
How thick is the dough?

The ratio looks a bit off to be tasty

[Anonymous No.9129675]

>>9129662
here you go

[Anonymous No.9129691]

>>9129675
fukk any help diagnosing mine?

75% poolish white

[Anonymous No.9129695]

>>9129691
it looked pretty good from the outside but the crumb just wasn't there

[Anonymous No.9129699]

I made bread for the first time a week ago. It was alright. A little too dense and the crust could have been darker. An anon told me to bake at higher temp for longer. I baked this at 375F.

[Anonymous No.9129715]

>>9129691
You got a great oven spring, but yeah, looks a little dense especially at the bottom. I've never used a poolish, I know they tend to be a higher hydration dough which can be harder to work with.

Two things come to mind:
1) Did you over work the dough? Did you knead it, or just apply a few folds during bulk fermentation?

2) Did you over-proof it? The density could be caused by over proofing.

[Anonymous No.9129722]

>>9129715
1. I just folded it during fermentation
2. I tried to do the finger test for proofing but couldn't really tell so I might have over-proofed it

[Anonymous No.9129727]

>>9129548
I don't know why, but I love baking bread.

[Anonymous No.9129745]

>>9129722
How long and at what temp did you do the bulk fermentation and final proofing?

[Anonymous No.9129764]

>>9129745
5 hr bulk with two folds in the first hr and 1.25 hrs for final proofing both around 75 - 80 degrees

[Anonymous No.9129790]

>>9129764
Definitely sounds overproofed to me -- with the 80% biga loaf I made, I bulk fermented for just 3 hours (with 4 folds in the first 1.5 hrs), then final proofed for just about an hour, both times at a room temp of 76-78F.

[Anonymous No.9129793]

>>9129790
>>9129764

Next time, I'd shorten the bulk proofing temp and maybe add an additional fold in for added structure.

[Anonymous No.9129794]

>>9129790
>>9129793
wow ok, I'll try a shorter bulk fermentation and another fold this weekend.

thanks for the help!

[Anonymous No.9129807]

>>9129794
No problem! The key thing to remember when baking with a preferment like a biga or a poolish is that it has already done a solid ferment overnight - in your case, 75% of the flour already had many hours to break down and bulk up, so there's much less work for the yeast to do when you add the final flour!

Good luck, and post your results!

[Anonymous No.9130219]

>>9129669
It was focaccia. About an inch and a half thicc. It was killer with some cream cheese.

[Anonymous No.9130732]

A yeast-raised pumpkin sandwich loaf.

[Anonymous No.9130735]

>>9130732
Crumb shot; it came out with a subtle flavor that went well with butter.