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Author Topic: The Bread thread.  (Read 72193 times)

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02ebz06

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Re: The Bread thread.
« Reply #510 on: January 03, 2022, 06:46:21 PM »
Made another batch of bread sticks, different recipe.
The first are bread-like and these are more cracker-like, and are crunchier.
On the left have pretzel salt on them. and on the right have sesame seeds on them.
If you haven't figured out by now, I suck at shaping them.   ::)

« Last Edit: January 03, 2022, 06:51:57 PM by 02ebz06 »
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Free Mr. Tony

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Re: The Bread thread.
« Reply #511 on: January 04, 2022, 05:07:03 PM »
They look great!  I like thin bread sticks like that. I've actually never tried to make bread sticks and not sure why.

The stick breads like baguettes are the trickiest to shape for me as well. I'm getting better at it each time, but it's definitely still a weak point in my bread game.

I'm still trying to dial in the right temp settings on my new oven. These were probably the best color wise to come out of it yet. The stones get significantly hotter than the oven set temp so I've had to adjust down quite a bit from my normal cook temp in a traditional oven.

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02ebz06

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Re: The Bread thread.
« Reply #512 on: January 04, 2022, 05:54:38 PM »
Those look terrific!   :clap:  Great color.

I'll be making baguettes in a couple of weeks.
Will be my turn to host poker night, so thought I'd server subs with homemade baguettes.
Only made them a couple times, and they turned out great.
Hopefully I will be able repeat that.

Making some more bread sticks right now.  Third recipe.

I think everybody must be snoozing.  Yours is the first post today.
« Last Edit: January 04, 2022, 06:06:08 PM by 02ebz06 »
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Free Mr. Tony

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Re: The Bread thread.
« Reply #513 on: January 04, 2022, 07:45:17 PM »
What do you play on poker night?  We did poker nights for years and it just kind of went away. Then I played hours and hours and hours online, and got away from that as well for whatever reason. During early covid, some people put together some home games on poker stars and that was sort of fun to get back into.
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02ebz06

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Re: The Bread thread.
« Reply #514 on: January 04, 2022, 08:03:03 PM »
We play Dealers Choice.  Get some crazy games, wild cards, etc.  All for fun.
Got one player who's a purist though, only deals 5 card stud.  I find it boring  Haha

So here are the third batch of bread sticks, from third recipe.
I like these the best, nice and soft.
The 2nd batch, the crunchy ones were good too.

They have butter with Italian seasoning spread on top.
« Last Edit: January 04, 2022, 08:05:47 PM by 02ebz06 »
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Bentley

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Re: The Bread thread.
« Reply #515 on: January 19, 2022, 08:16:09 PM »
This is the 1st time I feel like I have made some progress.  This was a small oval loaf, about 700g.  It was a no knead.  I am getting better at timing the rise and proof.  This is the 1st time I feel like I got the bounce that the author in the video speaks of in the bake.  I still need some work on the lame, but it is getting better too! 

Off to make a tuna fish sandwich!



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BigDave83

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Re: The Bread thread.
« Reply #516 on: January 19, 2022, 08:44:44 PM »
I would eat that. I bet it would make some great french toast or grilled cheese, , maybe even patty melt.
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Free Mr. Tony

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Re: The Bread thread.
« Reply #517 on: January 19, 2022, 08:58:51 PM »
I can see the progress. It is looking more and more like artisan bread like you have mentioned in the past.

Do you have rice flour?  It works wonders for sticking issues and you wouldn't have to have so much on the exterior as I assume that excess is to avoid sticking issues.
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Bentley

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Re: The Bread thread.
« Reply #518 on: January 19, 2022, 10:07:18 PM »
The dough does not seem to have issues with sticking.  This guys just kind of shows that is how he does it, I am probably over doing it.  I almost wonder if I use a tad more water if I might get a little more spring! 
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02ebz06

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Re: The Bread thread.
« Reply #519 on: January 20, 2022, 11:54:34 AM »
Looks like a very nice loaf!!!
Maybe a little less flour on the outside ?
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02ebz06

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Re: The Bread thread.
« Reply #520 on: January 20, 2022, 12:02:56 PM »
I hadn't made baguettes in about seven years so these were a practice run for Saturday (poker night).
Glad I did the practice run, as these turned out ugly.
Recipe called for 68% hydration, so a wet dough.
Everything was great until I went to slash them.
Could not get the Lame to go through the dough no matter what I did. The dough just stuck to it.
In the process, it deflated the dough in places.
For Saturday, I am going to add some more flour and do more of the stretch and folds (this was recommended by a PM forum member).
So, hoping Saturdays will look better.
These were delicious, so glad about that.
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Free Mr. Tony

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Re: The Bread thread.
« Reply #521 on: January 20, 2022, 01:01:25 PM »
I've found if you spray the lame with Pam it helps sometimes.
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02ebz06

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Re: The Bread thread.
« Reply #522 on: January 20, 2022, 01:16:54 PM »
Quote from: Free Mr. Tony on January 20, 2022, 01:01:25 PM
I've found if you spray the lame with Pam it helps sometimes.
I tried vegetable oil. It just came right off as soon as lame was in the dough.
I think all the breads I've made have been about 60% hydration, and had good results with the lame.
We'll see what happens Saturday with additional flour.
Also, I have noticed that I have had to add flour to most bread recipes since I started using KA Sir Galahad AP flour.
Maybe it doesn't absorb as much as previous flour (GM All Trumps I think).
Haven't checked the specs for absorption rate. Guess I should.
« Last Edit: January 20, 2022, 01:20:33 PM by 02ebz06 »
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Re: The Bread thread.
« Reply #523 on: January 20, 2022, 02:54:06 PM »
When you talk about the flours absorption of liquid, it makes curios and I have to ask, did you autolyze this dough?
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02ebz06

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Re: The Bread thread.
« Reply #524 on: January 20, 2022, 03:01:13 PM »
Don't know if you could actually call it an autolyse, but I did three 1 hour and 40 minutes bulk rest periods, then an additional 2 hours once formed and in the pans.
Recipe said 1 hr for the first three and 1.5 hrs for the one in the pan.
Finding I need longer to get any kind of rise in cold weather.
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