/ck/ - Food & Cooking

>>5086143
I use vital wheat gluten all the time.

>>5086223
Hahah, unintentional weaboo bread. That's what happens when you don't slash evenly and the loaf has a ton of oven spring.

>>5086241
Don't fuck up. Ever.

>>5086723
It's not about health. It's about trying new things.

>>5087740
One word: FibraMent.

>>4943110
What? I don't get it.

>>4856721
It's a walnut pain au levain I make fairly frequently. For that particular bread I added a handful of flax seeds, too. I've never had any Acme breads, but they look good.

>>4857347
It looks like you needed to make the dough wetter, and maybe proof it longer. I also tend to prefer my focaccias to be cooked swimming in olive oil and covered with a very liberal handful of coarse sea salt. It makes the crust more crispy and gives the whole loaf a really nice color.

>>4746216
I should also add that I almost always blend multiple kinds of flours. I find that even just a touch of coarse whole wheat or coarse rye can really improve the flavor of a loaf that is nearly 100% white flour. I've also been known to use spelt, quinoa flour, semolina/durum, flax meal, etc. Sometimes you need to supplement with a little vital wheat gluten to account for the low gluten content of these flours/meals, but they can really add something special to the bread.

>>4624415
In my opinion, the best pizza sauces are the most simple.

Ripe deseeded tomatoes, onion, garlic, salt, and pepper. Puree until it has reached whatever texture you and/or your customers prefer. Done.

The key is to use a large dough boule to start. You want the unproofed dough to fill the majority of the pan. Then, when the dough proofs, it grows up and over the side. Add in oven spring, and you have a more noticeable effect. Oven spring alone, however, is not enough to produce the pronounced lip that you're interested in obtaining.

>>4396234
The banneton that I proof them in is made out of coiled willow. Flouring the banneton produces these lines on the loaves.

>>4396240
I went to culinary school, then did an undergrad in food chemistry. While getting my food chem degree, I spent a lot of time in a cereal science lab.

>>4396250
Great River produces some great quality flour. I'd say go for it.

>>4241766
I use a KitchenAid for small batches, and a Hobart A200 for big batches.

In general, I mix once, bulk ferment (or bulk retard then bulk ferment), preshape, bench rest, shape, proof, slash, bake, eat.

Stretching and pulling is great for high hydration doughs. When I do knead by hand, the stretch and fold method is my method of choice. Often I'll do multiple stretch & fold and rests. I bulk retard in the fridge regularly.

No sugar in my dough. I tend to like 80% bread flour, 20% whole wheat/whole grain in my breads. That 20% can be rye, spelt, kamut, etc. I am a big rye fan, but the others are also great.

I turn the loaf 180 degrees halfway through the bake for even coloration on the loaf.

The flour lines are from the bannetons in which I proof my bread.

Thanks for the kind words. Post some photos of your bread!

>>4088180

Why are you measuring your starter volumetrically?

Try this:
100% flour
92% starter
65% water
3.5% salt

Measure everything by weight.