/ck/ - Food & Cooking

>>5327922
People who schedule their bread baking for time are silly. Always use volumetric end points. It doesn't usually matter how long it takes to double during bulk ferment, only that it does. I use very little yeast in most of my breads so that I can retard the bulk ferment and bring out some great flavors in the bread.

I'll be honest, though. I'm not sure what you're asking. Do you mean rise during ferment/proof, or oven spring? If it's oven spring, make sure you're not using fat, use a quality bread dough, knead till windowpane, and up the hydration of the dough.

>>5328007
Humidity resistant is impossible. Carbohydrates like water. That's just how it works. Try 100% flour (90/10 bread/whole wheat), 55% water, 2.5% salt, and 0.3% yeast. Autolyse for 30 minutes to an hour before adding the salt and yeast. Bulk retard if you'd like in the fridge after mixing for 1-3 days. Bake till the crust is brown at 500F with steam.

>>5072874
I have to be honest with you. While I'm glad you're having fun making bread, that just grosses me out. To each their own, though!

>>5072894
I'm not entirely sure I know what Taiwanese bread is, but I'm assuming it's a sweet milk loaf of some kind?

>>3858324

You can record as much as you'd like! I'm happy to send you the template, too, if you'd like. It auto-calculates baker's percentages, which is nice when you're baking by feel to establish a new recipe.

Sourdoughs are, indeed, quite a bit of work. I think they take the most attention during the startup phase, if you are starting from scratch. If you'd like to speed up the process, you can certainly get some starter from someone else or buy it online (or receive it for the price of a SASE if you're stateside). After that, they're not too much trouble. I keep mine in the fridge in between uses, and it has stayed, healthy and happy, for up to 3 weeks in there at a time. Then, when I'm ready to use it, I feed it a couple times to bring it back to life (and make sourdough pancakes with the portions I toss out) and it's good to go.

Retarding and working with sourdough are definitely different. Retarding just allows the enzymes in the yeast/flour to work on substrates in the dough matrix, improving flavor. It also helps fully hydrate the gluten network, which improves dough extensibility and consistency.

I actually like to retard my sourdough. Really improves the sour flavor. In fact, the last bread I made (pic related), I retarded for 48 hours, then slow fermented at room temp for 6 hours prior to shaping, proofing, and baking. It was so damn sour!

>>3849467

Crumb shot.