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Author Topic: The Bread thread.  (Read 71776 times)

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Free Mr. Tony

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Re: The Bread thread.
« Reply #480 on: December 10, 2021, 06:50:47 PM »
How's the starter going Bentley?
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Bentley

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Re: The Bread thread.
« Reply #481 on: December 10, 2021, 07:37:11 PM »
Just in the fridge.  I feed it every week.  I just realized I just don't make bread often enough to need it.  As easy as it is to store, I guess I will keep it around.  I guess now that I have it, I should look into the stiff starter.  I am gonna assume it is even easier to store long term.  It does amaze me how much activity you get when you discard and activate it each week to keep it going!
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Bacon is a Gateway Food...

Bentley

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Re: The Bread thread.
« Reply #482 on: December 11, 2021, 12:47:31 PM »
This is an 80% by volume hydration.  I realize this is just after a rough mix, it is autolyzing now.  It does not seem anywhere near as moist as the video.  I also have no idea if the dough in the video had been kneaded.

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Bacon is a Gateway Food...

Bentley

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Re: The Bread thread.
« Reply #483 on: December 11, 2021, 01:37:14 PM »
The video is downloading now.  My attempt turned out just as I expected.  Forgive my appearance, I just do not pay attention to that stuff before I do this, concrete cloths!

There is a reason they are Artisans!  I have to find out if you can bake an 80% hydrated dough, what it would be used for or if I need to add some more flour and see about using it that way!


High Hydration Dough
« Last Edit: December 11, 2021, 01:53:52 PM by Bentley »
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Bacon is a Gateway Food...

BigDave83

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Re: The Bread thread.
« Reply #484 on: December 11, 2021, 06:21:00 PM »
It looked like it was starting to kind of come together.
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Free Mr. Tony

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Re: The Bread thread.
« Reply #485 on: December 11, 2021, 07:29:42 PM »
I agree. Had you took that out of the bowl and did some slap and folds on the counter using the water I think it would have worked out better than you thought.
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Free Mr. Tony

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Re: The Bread thread.
« Reply #486 on: December 12, 2021, 07:38:12 AM »
About 10 pounds of bagel dough in a single batch. Will end up being 42 bagels for my sister's office. It was the most I've made in the mixer at once, and it handled it with ease. It was probably maxed out though.





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Free Mr. Tony

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Re: The Bread thread.
« Reply #487 on: December 13, 2021, 05:12:11 PM »
Finished product. 

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02ebz06

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Re: The Bread thread.
« Reply #488 on: December 13, 2021, 05:21:56 PM »
Look terrific!!!   None for you ?
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Free Mr. Tony

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Re: The Bread thread.
« Reply #489 on: December 13, 2021, 07:08:28 PM »
There was supposed to be enough dough for 2 extras but I think I gave a handful of them a few extra grams and didn't really have any extra. Hopefully they turned out ok because I couldn't do any quality control.
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02ebz06

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Re: The Bread thread.
« Reply #490 on: December 14, 2021, 12:31:20 PM »
« Last Edit: December 14, 2021, 12:33:13 PM by 02ebz06 »
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Bruce here - These are my cooking toys:
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Re: The Bread thread.
« Reply #491 on: December 17, 2021, 03:59:32 PM »
So I am not trying a diet as much as trying to follow X amount of calories each day.  The site I found gives you suggestions on amounts and what there caloric content is.  It is not a paid site like Noom or some of the others, just a site that came up as I was doing some research on weight loss.  I cant imagine what my caloric intake is on a daily basis, I am sure 4 to 5k at times.  So I am shooting for 2200 a day.  They tell me I should lose 20lbs by mid Feb so will see.  After 15+ years of sobriety, I am finally trying to address my weight one day at a time!

Ok, enough about me, they do not seem to like white bread, so I made some sourdough wheat!




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Bacon is a Gateway Food...

02ebz06

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Re: The Bread thread.
« Reply #492 on: December 17, 2021, 04:03:50 PM »
Bread looks pretty good!
Losing weight can be depressing when you think you lost some weight, and find out you gained some.
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Bruce here - These are my cooking toys:
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BigDave83

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Re: The Bread thread.
« Reply #493 on: December 17, 2021, 04:35:01 PM »
Quote from: 02ebz06 on December 17, 2021, 04:03:50 PM
Bread looks pretty good!
Losing weight can be depressing when you think you lost some weight, and find out you gained some.

Just tell yourself you gained muscle mass since it is heavier than fat.
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02ebz06

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Re: The Bread thread.
« Reply #494 on: December 18, 2021, 03:11:05 PM »
Tried a new recipe - Lithuanian Dark Rye Bread.
Should have read it a little closer.
Uses scalded milk, says to "cool" after.
I spaced out and missed that, so in doing so I may have committed genocide with the yeast.
Rose very little.
Tastes OK, but not the result I was expecting.
I do like the bread I have made from the KA Seeded Rye recipe better, though.
Going to make some of that today (or maybe tomorrow).
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Bruce here - These are my cooking toys:
Lone Star Grillz 20x42 Pellet Grill (on order),   CampChef XXL Vertical Pellet Smoker,   Grilla Grills Primate (on order),   Pizza Party Emozione pizza oven
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