Bread

[Anonymous No.10599942]

>general bread thread

Does anyone know whether you can overproof the first rise?
Im always worried that I will overproof it so i tend to avoid the overnight method

[Anonymous No.10599944]

bump

[Anonymous No.10600112]

>>10599942
Yep, you can definitely let the first rise (called bulk fermentation) go too long. That being said, I think generally people tend to underproof during bulk and overproof during the final proofing stage.

What's your recipe and timetable like?

[Anonymous No.10600175]

>>10600112
For most the recipes I do I'll usually do the first proof for around 1/2 hours then i do the second one for 45 mins to an hour.
It always turns out good, neither underproofed/over but I've not tried doing it over night in the fridge as I'm worried it'll mess up. I'm looking to make the flavour better at this point
>made this one the other day

[Anonymous No.10600196]

>>10600175
what are you proofing it in for the final rise? granted, i bake only sourdough these days, but i often do the final proof overnight in the fridge (i'm proofing in a banneton/brotform basket.)

[Anonymous No.10600220]

>>10600175
I just cover it and let it rise on the side. I kind of prefer bloomers for stuff like sandwiches rather than putting it in for the boule shape.

Sourdoughs need more time right? Been wanting to make some starter recently but not got round to it as it seems a bit high maintenance during exam season

[Anonymous No.10600236]

>>10600220
yeah, sourdough takes loads more time!

i say give overnight refrigeration a try. just pop it in the fridge in a bowl after the first rise! then the next day, take it out, shape it, and let it do the final rise. be aware it'll probably take longer because the dough and yeast have got to "wake up" from the cold temps.

[Anonymous No.10600253]

>>10600236
yeah i'll give that a go.
Do you have any other general tips at all?

[Anonymous No.10600266]

>>10600253
are you adding steam to your oven at all when you're baking? it'll make a huge difference.

[Anonymous No.10600277]

>>10600266
yeah i've been using a spray bottle rather than putting a pan of water at the bottom

[Anonymous No.10600291]

>>10600277
good! sounds like you know what you're doing. if you try refrigerating your dough (this process is unironically called "retarding the dough"), make a post about it!

[Anonymous No.10600301]

>>10600291
Will do. Gonna do it tomorrow evening and see how it goes. cheers for the tips

[The_Baker pt. II !!VyIROBcMkwf No.10600619]

>>10599942

You can overproof during the bulk ferment, but it's easier to under than overproof, and a too proofy bulk ferment can be fixed more easily than a not proofed enough bulk ferment.

[Anonymous No.10600623]

>>10600619
ah, baker, i'd hope you'd chime in

[Anonymous No.10600675]

>>10599942
Can someone give me a GOOD ass bread recipe? and please not too many ingredients

[The_Baker pt. II !!VyIROBcMkwf No.10600696]

>>10600675

[Anonymous No.10600701]

>>10600675
>>10600696
lmao i was about to drop Forkish's 80% biga recipe, cause i prefer it over the poolish.

[The_Baker pt. II !!VyIROBcMkwf No.10600702]

>>10600696

[The_Baker pt. II !!VyIROBcMkwf No.10600710]

>>10600701

I never ended up getting around to doing his biga recipe. Got the job at the actual bakery shortly after starting my way through his book and then just didn't have much of a reason to homebake anymore.

[Anonymous No.10600711]

Can anybody tell me how I make a boat of American wonder bread?

Sorry for bad english

[The_Baker pt. II !!VyIROBcMkwf No.10600717]

>>10600701

Although I'm going to be doing some experimental batches at home coming up. I'm closing on the bakery at the end of next month and it might be nice to have a couple more breads up my sleeve for when the time is right.

[Anonymous No.10600724]

>>10600710
i'm sure the last thing you wanna do these days is bake at home. i think the biga and poolish recipes are really fucking similar, results-wise. both gave a good crumb. if anything, the biggest difference was that the poolish gave a thinner, more shatter-y crust, which was nice.

[Anonymous No.10600740]

>>10600696
bro i can't into american measurements

[Anonymous No.10600743]

>>10600740
all of the measurements are listed in grams as well as cups, and temps are in both C and F

[Anonymous No.10600748]

>>10600740
goodnight from here
ill check the thread tomorrow but please post some metric measurements

[The_Baker pt. II !!VyIROBcMkwf No.10600754]

>>10600740

It's presented in grams on there as well. Volumetric is just for folks who can't be assed to buy a scale.

>>10600724

I wouldn't be surprised. The bakery's bread has a crust like that and it's part poolish part biga.

Also, in an interesting development, a mistake on King Arthur Flour's part helped me adjust the recipe to make it more consistent.

[Anonymous No.10600755]

>>10600743
500 grams of water
who the fuck measures water in grams

[Anonymous No.10600761]

>>10600710
bro this is like science
fuck that

[The_Baker pt. II !!VyIROBcMkwf No.10600762]

>>10600755

You're going to have a scale out anyway. Plus, especially for one or two loaf batches, it's going to be more consistently accurate than volume.

[Anonymous No.10600763]

>>10600755
dude...just.........use 500 mL. it's the same.

[Anonymous No.10600766]

>>10600755
Well,when you bake it's easy as fuck to measure everything in grams. You do it all in one bowl straight on your scale. Doesn't get any simpler than that.

And if you're not an idiot you know the density of water is 1 gram per mL, therefore 500g of water = 500 mL. Half a liter (or roughly half a quart, aka 1 pint, or 2 cups).

[The_Baker pt. II !!VyIROBcMkwf No.10600771]

>>10600761

I'm not sure what you expected.

[Anonymous No.10600984]

>>10600196
Any good recipes for sourdough? I have a starter but whenever I make sourdough it's barely sour if I'm lucky.

[Anonymous No.10601125]

>>10600984
try popping the shaped dough into the fridge for 12-24 hours before baking it, that should up the sourness some.

my go-to recipe is this but i'll often use different flours, tweak the hydration, or add caraway or other seeds/nuts/fruit/etc:

50g sourdough starter (refreshed, active and bubbly)
500g bread flour
390g+10g water
12g salt

Mix flours and 390g water together into a shaggy dough, let autolyse 1 hour. Add starter, salt, and additional 10g water, incorporate fully.

Cover and bulk ferment in cool area 8-10 hours, doing stretch and folds every 30 min for the first 2 hours. It’s ready when it’s pillowy and bubbles are starting to form around the edges.

Shape, proof (I prefer to proof in the fridge for anywhere from 4-24 hours). Preheat oven and dutch oven to 500F, score dough, cover, turn heat down to 450 and bake 30 min covered, 12-17 min uncovered.

>>10600112 is recipe/pic related's crumb

[Anonymous No.10602077]

>>10601125
what's that kind of greenish color on the top? is that just a baking anomaly or did you wait a while to take a picture of this bread?

[The_Baker pt. II !!VyIROBcMkwf No.10602163]

215 lbs of dough proofin along. This is about 1/3 of what I'll be making today.

[desnos No.10602264]

My method is as follows,:
To 350g wholemeal bread flour add 50g starter & 400 quite warm water. Take a spoonful of this and add it to your pot of starter or mother. Mix dough to a batter cover and leave overnight for 12-14 hours.it will have risen with bubbles on the surface and will be well hydrolysed. To this add 300g flour and 7g salt. I also add 150g mixed seeds, or cooked grains or 100g porridge oats soaked for 10 mins in hot water. Mix this together, adding more water as needed to give a sticky dough. At home I use a mixing machine with a dough hook and when away I mix with a big spoon. I spoon this into a greased tin, cover and set aside for up to 5hours until the dough has risen or doubled in size.
Put into oven at 230C for 10 mins then turn down to 180c for 45 mins.
Turn out then cool. The crust is quite thick and the crumb does not have large holes, like most sourdoughs. Sometimes a middle section may still be slightly damp, meaning it probably needed another 5 mind in the oven. Over time you will amend the method to suit yourself. It is not kneaded, unless you want to do so. I just spoon thick heavy sticky dough into a greased bread tin and level it with a wet spoon or back if hand. Oven temp is for a fan oven, I also bake in an Aga so put on floor of baking oven. Bread does not have a sour tang. This is a cheap bread to make, i use supermarket flour and get 2 loaves from a bag of flour. I keep the bread wrapped in a cloth which I keep in a plastic bag. Over time the cloth slowly gets damper, due I guess to evaporation.
Enjoy

[Anonymous No.10603644]

>>10601125
Thanks. I'll try this recipe this week.

[Anonymous No.10603760]

>>10602077
oh, i didn't notice that until you pointed it out. i think it's just a weird shadow, i took this pic about an hour after taking it out of the oven.

>>10602163
whatcha baking today?

>>10602264
i've always wanted to try a porridge loaf.

[desnos No.10604503]

Remember, porridge has little gluten in it so won't rise much, if at all. You could grind up some porridg oats to a flour and include it in your loaf for flavouring. Just have fun experimenting, the results should be edible.

[Anonymous No.10604526]

>>10604503
sure, sure, i'd definitely compensate and use some high gluten bread flour if i make a porridge loaf!

[Anonymous No.10604528]

Thank Christ, a non-meme thread on /ck/. I don't usually buy too many cookbooks these days, but I will recommend The Bread Baker's Apprentice by Peter Reinhardt.

[Anonymous No.10604585]

>>10604528
i've heard great things about that one. i've only got FWSY, which i highly recommend.

[Anonymous No.10605872]

First one of the day. A bit of an experimental high hydration dough

[Anonymous No.10605890]

>>10605872
that's one lovely ear, you must have shaped that nice and tightly! post a crumb shot after it cools, please.

[Anonymous No.10606018]

>>10605890
Crumb

[Anonymous No.10606023]

>>10606018
damn, that's nice. how long was your bulk and proof?

[Anonymous No.10606026]

>>10606018

[Anonymous No.10606036]

>>10606023
5 hr bulk ferment, 16 hr cold proof.

Used the guidelines: https://www.theperfectloaf.com/best-sourdough-recipe/

With some personal tweaks

[Anonymous No.10606041]

>>10606036
ah yes, maurizio's recipes are stellar.

[Anonymous No.10606061]

>>10606041
I used to jack the fermentation up and cut back on the white flour. I prefer the taste of whole wheat so it ended up being 11% whole wheat, 2.5% rye, and the rest white

[Anonymous No.10606091]

>>10606061
The second loaf, a different cut

[Anonymous No.10606815]

Why does homemade bread go stale so quickly? My country has shit tier bread but I eat sandwiches for lunch everyday so I have to put with the garbage from the store, instead of my delicious homemade stuff.

[Anonymous No.10607299]

>>10606815
Wrap it in cling wrap. Problem solved

[desnos No.10607764]

Home made bread contains no preservatives, unlike "white sliced" which is made with poor quality flour with added chemicals or improvers. You could add cooked white rice or other grains to help keep your bread moist. Don't keep bread in a fridge though, that will make the bread go stale quicker. Perhaps if you made less bread but more often, I make and eat 2 sourdough loaves a week.

[Anonymous No.10609087]

>>10606815
I usually store my homemade sourdough cut-side down on a cutting board, with a towel wrapped loosely around the outside.

[Anonymous No.10611307]

>>10607299
>>10609087
If this works, I love you.

[Anonymous No.10611412]

>>10606091
Here’s the crumb

[Anonymous No.10611423]

>>10611412

[Anonymous No.10611497]

>>10606815
you have to store it in a sauna

[Anonymous No.10611564]

Reminder that whole wheat bread isn't bread, it's shit