kinglukas38
Well-Known Member
Dark rye taken dark, new job has slowed my bread production. Might actually need to learn to use a stand mixer.
A Bread Thread
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My wife likes blonde loaves. Sorry @kinglukas38.
This one has lots of additions: quinoa, chopped dates, cracked rye, sunflower seeds.
kinglukas38
Well-Known Member
Well, the bread was a bust with her anyway. I think the cracked rye taste was too strong? Idk. Tasted great to me and my 9 yr old, but she had one bite and put it down. Oh well.
Cornbread, y’all
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BillHanna
Gotta get ready for ARM
If my son was on Chopped, one person every show would walk out without cooking after seeing he was up there.
Michi
I dislike attempts to rewrite history
My wife can't eat much yeasted bread, so I made some soda bread again.
For such a simple bread (flour, buttermilk, salt, soda), it's surprisingly good.
For such a simple bread (flour, buttermilk, salt, soda), it's surprisingly good.
He should do his own version of "Is it cake?"
That’s a lot of loft for high rye. Nice.
BillHanna
Gotta get ready for ARM
He LOVES that show.
Has anyone made pan de cristal with sourdough starter? If so, care to share a recipe?
https://breadtopia.com/sourdough-glass-bread-pan-de-cristal/
I haven’t made this particular recipe, but this guy has provided great, do-able sourdough recipes repeatedly.
Thanks!
kinglukas38
Well-Known Member
Been trying to work on ways to continue making bread on my work weeks. The idea is to build as much gluten as possible in the beginning and then bulk for roughly 12hrs, quick divide and preshape, final shape and into the fridge before baking the next day. This has lead me to using a stand mixer for the first time for bread, and honestly, not a huge fan. Below are my first attempts, first does not have mixing times because I neglected to time them or write them down.
800g bread flour
600g water
140g Starter
20g salt
mixed and then sat at room temp for approx 12.5hrs, 10 min bench rest after divide and preshape, 10hrs in the fridge before baking at 265c
600g bread flour
200g whole wheat flour
600g water
130g starter
20g salt
mixed at speed 3 (on a KA pro something or other) for 5min, speed 6 for 8min, room temp for 13.5hrs, 10 min bench rest after divide and preshape, 10hrs in the fridge before baking at 265c
underproofed? undermixed? more trials needed it seems.
800g bread flour
600g water
140g Starter
20g salt
mixed and then sat at room temp for approx 12.5hrs, 10 min bench rest after divide and preshape, 10hrs in the fridge before baking at 265c
600g bread flour
200g whole wheat flour
600g water
130g starter
20g salt
mixed at speed 3 (on a KA pro something or other) for 5min, speed 6 for 8min, room temp for 13.5hrs, 10 min bench rest after divide and preshape, 10hrs in the fridge before baking at 265c
underproofed? undermixed? more trials needed it seems.
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I’ve been doing the same recently and your results look better than mine! It’s not very enjoyable moving to a stand mixer after mixing by hand previously; I never realised just how much I was judging things by feel.
Your bulk ferment time sounds quite long for the amount of starter you’re using - what’s your ambient kitchen temp?
With such a long bulk fermentation time and looking at the crumb, I’d guess it’s probably a little overproofed. I’d expect the holes to be uniformly larger. The rise on both is really good though, which I would interpret as meaning you did a good job strengthening the dough.
Sometimes I deliberately overproof my loaves a bit so it’s a little more densely packed and with fewer holes - makes for a stronger flavour and better utility for sandwiches/toast etc!
For my update, I’ve only recently started to dive into the quite technical side of bread, and it has been rather humbling as a reasonably experience baker!
In my attempts to achieve a super tender crumb and thin, shattery crust I have been experimenting with using much lower proportions of very strong white bread flour and subbing it for lower protein alternatives, whilst also pushing hydration percentages.
Getting the dough strong enough is challenging, as is judging when the bulk ferment is complete - the dough is just too slack to rely on some of the visual cues I’m used to.
Today’s attempt at 85% hydration had a beautifully soft and tender crumb that contrasted with a super thin crust, but I did a poor job strengthening the dough up front - hence the sorry looking oven spring and lack of ear.
I got lazy and dumped all my water in without building strength at a lower hydration first.
Despite tightly controlling temps to help predict bulk fermentation timings, it also looks like I underproofed this batch, but welcome thoughts!
Nice CO2 bake.
You didn’t mention- Have you tried a preferment plus autolyse before the main mix? The longest autolyse I’ve ever done is around four hours; but it could probably done overnight (in the refrigerator if necessary) at the same time the preferment was feeding itself at room temperature. This assumes you’re mixing in the A.M.
kinglukas38
Well-Known Member
My kitchen hovers around 19c for the majority of the bulk, dipping to 18 for the last 4-5hrs. Autolyse is not possible with my schedule unfortunately, and its not something I've been fond of in the past either. I'll probably drop my starter down to compensate for the long bulk times and see where that brings me.
you want to scale this. its with 3 preferments and not simply sourdough starter
cp pan de cristal
BIGA:
150 (50) gr. Bread flour
52.5 (18) gr. Water
1 gr. (.33) Dry yeast
Mix all ingredients together in a bowl. Cover the bowl and let it rest for 12-14 hours in RT (18-20 degrees).
POOLISH:
200 (66) gr. Bread flour
200 (66) gr. Water
1 (.33) gr. Dry yeast
Mix all ingredients together in a bowl. Cover the bowl and let it rest for 10-12 hours in RT (18-20 degrees). Af- ter the fermentation time put the dough for 2-3 hours into the fridge (4 degrees Celsius)
LEVAIN:
100 (33.33) gr. Bread flour
100 (33.33) gr. Water
10 (3.33) gr. Starter
Mix all ingredients together in a bowl. Cover the bowl and let it rest for 10-12 hours in RT (18-20 degrees). Af- ter the fermentation time put the dough for 2-3 hours into the fridge (4 degrees Celsius)
SEMOLINA BIGA:
200 (66.66) gr. Semolina remacinata
130 (43.33) gr. Water
1 (.33) gr. Dry yeast
Mix all ingredients together in a bowl. Cover the bowl and let it rest for 3 hours in RT (22-24 degrees). After the fermentation time put the dough for 2-3 hours into the fridge (4 degrees Celsius)
WORKINGSTEPS:
Step 1
Mix the flour with 200 (66.6) gr. of water smooth together and do autolyse for 90 minutes. Cover the bowl during the time.
Step 2
Now add BIGA, POOLISH, LEVAIN and SEMOLINA BIGA to the autolyze dough. Mix 5 minutes slow speed, then 6-8 minutes high speed.
Step 3
Let the dough rest again 15-20 minutes.
Step 4
Add now 200 (66.6) gr. of water and the 8.33g salt.
Mix 1-2 minutes slow then fast until the gluten structure is full developed again.
Step 5
Let the dough again rest 15-20 minutes.
Step 6
Add the remaining water and mix 1 minute slow, then again until the gluten structure get well developed. Look that the dough don’t stick anymore to the bowl.
Step 7
Finally add the 8.33g olive oil mixing 1 minute slow, 1 minute fast.
Step 8
Transfer the dough to a plastic container and start a 3-4 hours BULK FERMENTATION. During the BULK FERMENTATION do 3 stretch and fold, always after 30 minutes.
Step 9
The dough need to triple his size. Mostly in the final part of fermentation you see upcoming gas bubbles, that’s the detail to know the dough is ready for sha- ping.
Step 10
Dust the top of the dough in the plastic container (with flour, semolina or parmesan cheese), dust the working table and flip the dough on the table, very CAREFULLY!
Step 11
Paint your scraper with oil on both side before cut- ting the dough. Always when you cut move careful- ly the dough and dust the cutting part with flour. (when the dough stick again together and you move the pieces from the table, the sticky part can make damage to the structure).
Step 12
Cut similar pieces out of the dough, maybe between 150-200 gr. transfer to a trail with wax paper.
Step 13
Final proofing is at least 90 – 120 minutes. (don’t be scared taking this time. For my experience 90 minu- tes is a MUST). During the cutting part of the dough, take out some little dough pieces, store them separa- tely. Before baking the bread, put this small pieces in the oven, bake them half time, take out and cut them in the middle, directly hot. When you look at the crumb you can analyze in which stage is the fermen- tation from your bread. Here comes the decision, you bake or you wait.
Usually I bake very hot from the bottom. The tem- perature is at least 265-280 degrees celsius on the bottom. 235-240 degrees celsisus on the top. After entering the bread go down directly to 245 degrees on the bottom and 230 degrees on the top for about 22-25 minutes depending on the size of the bread. Using steam can be used for the color, for the bread is not very necessary.
Whoa….4 preferments!? I mean this would have to be the best bread ever.
I just made lazy sourdough. It’s maybe not the recipe for me.
Yeah, autolyse might be more for higher whole grain than yours appears.
i made this once. it was delicious but not close to what the author's end product was. i remember it was very difficult handling the dough which was like 100% hydration..Whoa….4 preferments!? I mean this would have to be the best bread ever.
I just made lazy sourdough. It’s maybe not the recipe for me.
Some panini bread
This is like half of what I made today, still baking off the rest
This is like half of what I made today, still baking off the rest
azn_knives_4l
Well-Known Member
We do *bread*, too??? Here are some of my lean doughs 
azn_knives_4l
Well-Known Member
How spread it so you can see your teeth marks in the butter like this
It's a temperature thing, right?
Michi
I dislike attempts to rewrite history
Just leave the butter out of the fridge and wait until it has the right consistency.How spread it so you can see your teeth marks in the butter like this
azn_knives_4l
Well-Known Member
Sounds about right
I usually keep mine at room temperature so will have to mix it up.
butter butter butter butter
butter butter butter butter
