/ck/ - Food & Cooking

>>11859764
Sure thing — I do my bulk ferment at room temp, then shape my dough and place it in a banneton. I usually let it hang out on the counter for a half hour or so, then cover the basket with a plastic bag and just pop it in the fridge. I leave it there for anywhere from 4-18 hours, depending on when I want to bake.

I usually just preheat my dutch oven and once it's hot, I turn the cold dough onto parchment paper, score, and transfer. I've seen little difference in letting the dough come back up to temp after refrigeration — if anything, doing that makes the dough become a sticky mess like you described.

The cold dough is easier to score and transfer, as well.

>>11500060
the cheddar jalapeño one from above was fucking delicious. i think figs and walnuts make for a great combo — i prefer figs over dates in my sourdough. the dates kinda melt into the bread (which is good, but i like the texture and firmness of the figs.) if you're gonna add nuts, toast and cool them before adding them to the dough. it makes the flavor so much better!

you also can't go wrong with just tossing in some caraway and sunflower seeds into whatever dough you're mixing up. caraway is a huge flavor punch.

>>11365786
yeah, i just use a razor blade to score it. i usually retard my shaped dough for at least a few hours (often overnight, 12 hours) and i find it's easier to score it and transfer the dough to a hot dutch oven when it's chilled.

i definitely adjust the recipes depending on what i add. for example for this fig and walnut one, i soaked the dried figs and chopped walnuts in water for about an hour before adding them to the dough. because of that, they were gonna up the moisture content of the dough, so i dropped the amount of water i added to the flour initially. likewise, if i'm adding something like flaxseed, i'll subtract part of the water from the full amount and use that to soak the flax before adding it to the dough (pic related, flax and caraway seeds).

for the density question, it can be hard when you add something super heavy like figs or nuts. it's important to build strength into your dough by doing a longer autolyse (where you mix the flour and most of the water and just let it sit for a few hours) and by doing regular stretch and folds during bulk fermentation to really work the gluten strength.

>>11365795
good luck, anon! it's a lot of work but it's worth it.

>>11211977
>>11211998
some follow up, this is probably the best crumb i've ever gotten.

50g starter
500g bread flour
375g warm water
10g salt
3 tbsp flax seed + 25g warm water
2-3 tbsp caraway seed


dissolve starter in 375g warm water, add flour and mix. autolyse 30 min. in a separate bowl, mix flax seed and 25g water to soak. after 30 minutes, add salt, caraway, and flax seed with soaking liquid to dough. pinch and fold to incorporate. stretch and fold every 30 min for 3 hours, then cover loosely with a towel and let rise in cool area for 8-10 hours.

after dough has bulk fermented, turn out onto lightly floured surface. preshape, bench rest 10 min, shape and place in banneton. cover with a plastic bag and refrigerate 6-12 hours (or however long you feel like, i did about 12 hours).

preheat dutch oven to 500F, score dough place in covered dutch oven. immediately turn heat down to 450F, bake covered 30 minutes. uncover, bake additional 12-18 min.

>>10995019
thanks, anon. it's not my best crumb (pic related probably is, and i'm striving to reproduce it), but given the fact that i've baked like 3 loaves in the past 3 months and that my starter was super neglected, i was still happy with it. it made for an excellent grilled cheese.

>>10994994
ugh the concept of keto brioche sounds mealy as fuck. i wish i had more ideas or tips to offer you, but i bake exclusively traditional wheat-based sourdough these days.

post a new thread when you make the next loaf, though, i'm curious. also, i'm dating a vegan (fml, but the sex is good), do you think you could sub out the eggs entirely for ground flax, or is this a dumb question?

>>10452463
yeah, i contribute a lot to bread threads. the main thing with certain seeds is that some of them need to be soaked first as to not throw off the hydration of the dough. for example, i really love throwing in a few tbsp of flax seeds into my doughs. however, if i do so, i always soak them in enough hot water to cover them while i'm prepping the first stages of my dough. flax seeds are especially water-absorbent! pic related has flax seeds and like 2 tbsp of caraway seeds as well, cause i like the taste.

if you're wanting to use stuff like sunflower seeds or whatever, google "stretch and fold method" and fold them in like halfway through!

>>10403435
yeah this anon is right -- sourdough with a long slow rise is much better.

>>10317937
i started baking about 10 months ago, and switched to sourdough about 4 months ago and will never go back. i don't have a baking stone, so i do all my bread in my dutch ovens.

>>10205029
oh man yeah, you've gotta give enough time during the final proof for the CO2 to develop. spelt is hard because the gluten degrades so quickly. the added wheat gluten might also do the trick, just be sure to up the hydration a tad to compensate.

i love a good long slow bulk ferment with minimal starter. i tend to use about 50-100g starter for 500g flour/375-400g water, bulk ferment around 65F for 8-12 hours, then proofing in the fridge for a few hours. this schedule works best for me when i want to bake on the weekdays -- i can just prep the dough at night, do a few stretch and folds, let it bulk overnight, shape in the AM and proof in the fridge while i'm at work.

this one's probably the best crumb i've ever gotten, 80% hydration with caraway and soaked flax seeds

>>10204057
dough scraper/bench knife, perfect for shaping loaves of bread

>>10090201
i used this recipe:
http://www.karenskitchenstories.com/2017/05/tartine-basic-country-bread.html

fwiw i've since made much better loaves with a different base recipe. pic related was this recipe:
https://thisisabreadblog.tumblr.com/post/168325678062/high-hydration-80-sourdough-with-flax-and

>>10058438
base recipe:

50-75g starter straight from the fridge
500g bread flour
380g + 10-15g warm water
10g salt

dissolve starter in 380g warm water, add flour and mix. autolyse 30 min. add salt and additional 10-15g water. pinch and fold to incorporate, let rest 30 minutes. stretch and fold every 30 min for 2 hours, then cover loosely and let rise in cool area for 8-10 hours. my room temp was about 65F.

after dough has bulk fermented, turn out onto lightly floured surface. preshape if you want and bench rest 10 min, shape and place in banneton. cover with a plastic bag and refrigerate 4-12 hours (or however long you feel like, i did about 4 hours). preheat dutch oven to 500F, score dough place in covered dutch oven. immediately turn heat down to 450F, bake covered 30 minutes. uncover, bake additional 12-18 min.

it’s worth noting that i used unfed starter straight from the fridge. i feed my starter about once a week, and i fed it about three days before mixing up this dough.

for the fig/walnut variation, add:

6-7 dried figs coarsely chopped and ½ cup chopped walnuts (soaked, if super dry) during the second stretch and fold.

pic related is my caraway and flax variation, same basic recipe but with 2-3 tbsp caraway and 3 tbsp flax seed + 25g warm water added to the dough when adding the salt, and using the soaking liquid as the "additional 10-15g water".

>>9947680
sourdough with flax and caraway

>>9925222
try using the long and slow "stretch method" instead of kneading it. also, if your starter is very active you shouldn't have to spike it with commercial yeast, or at least not with that much!

pretty sure my baking peaked this week. i've got some dough going to try to reproduce this tomorrow.