No.11680
Post your bakes! Yeasted or chemical
I do mostly yeasted breads and have been dabbling in natural yeast for the past month or so.
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No.11681
Those are some fucking hueg croissants
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No.11687
>natural yeast
…f-f-from your… v-vagina…?
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No.11689
>>11681
I know…they were almost too big hehe
Next time I'm definitely cutting them smaller
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No.11690
>>11687
Silly anon of course not! Natural yeast from a bread starter which is flour and water left to ferment over a few days. I'll be reviving my starter on Friday night so I can put a dough together on Sunday morning on my day off. I'll definitely post results!
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No.11701
I'm starting the process to revive my starter tonight
First night feeding:
100g old starter from the fridge
200g 85F water
200g AP
50g WW
Mix and cover in a bowl for 24 hrs
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No.11707
>>11701
This is what it looked like this morning before I went to work.
another feeding with half as much mature leaven, tomorrow is bulk fermentation.
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No.11728
>>11701
Why 24 hours the process to revive is 4-6 hours?
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No.11820
>>11728
i'm reviving from cold storage and I've found that it takes a feeding or two to get the leaven back to it's regular schedule.
Here's a spelt bread i baked yesterday.
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No.11821
>>11728
What was your recipe and method for that! Looks good.
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No.11841
Brioche from yesterday
Spelt loaf today
Whole spelt and whole wheat at 70% hydration, 10% leaven
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No.11842
>>11821
Sourdough Detmolder one stage
140 g Rye flour 1150 /first clear flour
140 g Water
ca.14-28 g Sourdough starter (10-20% Flour of sourdough)temperature for the sourdough 35°C falling 15-18 hours at room temperature
Polish
100 g Wheat flour 1050 / first clear flour
100 g Water
0,5 g Yeast about the size of a pea
12-15 Hours at room temperature
Main dough:
280 g Sourdough
200 g Polish
250 g Wheat flour 1050 / first clear flour
210 g Rye flour 1150 / first clear flour
215 g Water 25°C (if its hot outside then cold water)
14 g Salt (2% of flour in recipe)
14 g Honey or Malt syrup - optional
14 g Oil or soft Butter - optional
3,5 g Yeast - optional
Mix until everything is combined.Ideal temperature 26-27°C after mixing.Let it rest for 20 minutes.Shape your loaf and use rye flour to dust your dough and work surface.Place dough seam downwards in a good dusted bowl with a kitchen towel.Let it rise until it almost doubled in size about 3/4.It takes 45-60 minutes with yeast. Meanwhile, preheat the oven, with baking stone, to 250 C°.Put it with the seam upwards in the oven and after one minute add steam.Let the steam out after 20 minutes and reduce heat to 200 C and let it bake for another 40 minutes.
Pic 3 and 4 is the same bread with grounded,toasted and soaked stale bread at 80 % hydration.Pic 5 and 6 is kinda like a brioche with less butter.
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No.11844
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No.11852
>>11842
I haven't played around too much with rye flour yet. Maybe I'll do some rye bread on my next bake.
Leaven was 25g starter, 100g APF, 25g Red WW, and 100g water at 71F. 9 hrs fermentation.
50% Red whole wheat
25% White whole wheat
25% KABF
85% Hydration
2% salt
5% leaven
1 hr autolyse, 6 hr first rise, 30 minute bench, 4 hr proof
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No.11898
My attempt at bread. Turned out OK but was hoping to for more airpockets and bubbles in the bread.
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No.11913
>>11898
How do you make it ?
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No.11940
>>11680
How do you get the croissants to come out like that?
Mine keep coming out like buttery bread rolls.
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No.11979
>>11940
The lamination process is kind of tricky and takes some practice to get used to, and that's how you create the layers in the dough. I'm still not very good at it, but I've just been watching lots of videos of pros laminating the dough by hand. Also, recipes for croissant should not have any eggs in them whatsoever, eggs will make the dough more dense like brioche. Some purists won't even allow for milk but some successful recipes contain milk, as does the recipe I posted. Good luck anon. Post results if you try again!
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No.11980
>>11979
>Some purists won't even allow for milk but some successful recipes contain milk, as does the recipe I posted
But you didn't post any croissant recipes
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No.11987
can someone explain to me how i fucked up sadly no pics i did not have i phone with me. i was making biscotties i have done this before and the came out very well, but this time something weird happened, while it was baking in the oven the dough split in two from the sides and was not done on the inside i just want to know if this happened to anyone before and/or know how i fucked up
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No.11996
>>11980
Oh sure sorry man, I used Chad Robertson's recipe from his book. Here it is with a slightly abbreviated process…
NOTE: You can halve the recipe and get the same results, just make sure to halve the dimensions for rolling to get similar results from the dough.
450g Whole Milk
300g Leaven
400g Poolish
1kg bread four
85g sugar
10g Active dry yeast
400g unsalted butter
When you feed your starter the night before you plan to bake, take 1 tbs of the mature starter and make the leaven with 220g AP flour and 220g water. Make the poolish overnight with 200g AP flour, 200g water and 3g of active dry yeast. Let the poolish sit in the refrigerator overnight and the leaven develop for 9-12 hrs at room temp.
Mix all ingredients except butter in a bowl by hand or with a stand mixer until the gluten has developed nicely. Let rise for 1.5 hrs. After the first rise pat down the dough and let it chill in the refrigerator for 2-3 hrs.
Just before you're ready to laminate the dough, cut the butter into cubes and using a rolling pin and parchment paper, shape the butter into a block that is about 8x12 inches. Make sure it is cold during this process or the butter will not incorporate well. The butter needs to be pliable but NOT melting or too hard. This is very important.
When the dough is at a similar consistency to the butter, dust a work surface with flour and roll it out to about 12x20 inches. Put the butter block on the right side of the dough so that the long edge of each rectangle matches up, then fold the dough like you are folding a letter. Seal the edges of the dough to make sure no butter is escaping out of the edges. Roll the dough back out to 12x20 inches, then fold it like a letter again. Wrap the dough and place it in the refrigerator for about an hour, or until the glutens have relaxed. If you wait too long, the dough will harden. If this happens, let it sit at room temp for 15 minutes.
Repeat the folding and rolling process 2 more times.
after the 3rd fold, wrap the dough block and put it in the freezer. Before you go to sleep that night put the dough in the refrigerator. The block of pastry dough can be stored in the freezer for up to 3 days, just defrost it in the refrigerator before you plan on using it.
When you are ready to shape, roll the dough out to 18x24 inches. Divide the dough in half so that it is now two sheets of 9x24. Then divide each half into 6-8 triangles. You should end up with 12 GIGANTIC croissants or 16 still rather large croissants. Roll the croissant starting with the wide end. Roll tightly and make sure the point ends up underneath the roll so that it will not unroll during the proof. Place each croissant on a parchment lined baking sheet for 2 hrs or so to proof. They will increase in size by about 50%.
Note that you can also retard this final rise in the refrigerator. If you want to shape the croissants on the same day you mixed them, put the block in the freezer for an hour and then complete the rolling and shaping process. Cover your shaped croissants with plastic wrap and leave them overnight to proof.
Bake in a 425F oven until done. They will expand dramatically in the oven.
Good luck anon!
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No.11997
>>11996
Shit. I forgot to mention egg wash. Brush the croissant with egg wash just prior to baking. The croissants will be a nice golden brown all over and maybe some darker spots when they are done.
Also, make sure you cover the dough when you chill it after the first rise.
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No.11998
>>11987
Post recipe and process. It sounds like your baking powder isn't very active anymore but I don't know much about cookies and quick breads so that's just a guess.
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No.12001
>>11996
> Put the butter block on the right side of the dough so that the long edge of each rectangle matches up, then fold the dough like you are folding a letter. Seal the edges of the dough to make sure no butter is escaping out of the edges. Roll the dough back out to 12x20 inches, then fold it like a letter again.
Could you reword this? I'm not a native English speaker.
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No.12002
YouTube embed. Click thumbnail to play.
>>12001
Not OP, but this video may explain some of the process. He is using a different lamination technique in the video.
These instructions may miss some of the subtlety of the others, but should be easier to translate.
Roll out the butter on parchment (or wax paper).
Place the butter on the dough.
Fold the dough over the butter.
Seal (pinch, crimp) the edges of the dough so the butter does not escape.
Roll the dough out to size.
Fold the dough again, roll out to size again.
The repeated folding and rolling creates alternating layers of dough (gluten) and fat, which make a flaky texture when baked.
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No.12003
>>12002
that's a good video but that cameraman is shit. every minute you hear tap tap he keeps shaking a camera on a tripod and making noise when zooming, can't hear the instructions
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No.12010
>>12001
Ahhhh sorry, next time I make croissant i'll post some process pics here and hopefully that'll help explain. In the meantime, check out Bruno Albouze's croissant videos on youtube. He makes the dough with water but he was the head of pastry in a huge fancy hotel in california so he knows what he's doing and he explains the lamination process really nicely.
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No.12275
Baked some hamburger buns today. They turned out great. I ate the small one as a tester and it tasted fantastic. No comparison to the artificial taste many of the plastic bag buns have. It took some time because of the yeast doing it's thing but the actual work was maybe 15-20 minutes. I'm going to freeze a couple to see how they hold up. If freezing doesn't ruin them I'm going to make a big batch next time.
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No.12276
>>12275
Those look really good! Did they stay pretty fluffy? My bread always messes up and is too crunchy
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No.12279
>>12276
They stayed very fluffy. I put a sheet pan filled with hot water at the bottom of the oven so they don't dry out and become too crunchy. Oven wasn't too hot either. 365F / 185 C.
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No.12280
>>12279
Oh excellent. you should have shown a cross section of the bread.
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No.12291
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No.12563
How do you bake really airy bread, /ck/? Sometimes my attempts work, sometimes they don't. I don't know why.
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No.12574
>>12563
How do you make your bread ? If your bread isn't airy it is most likely under proofed.
I made a Bread with Nectaryeast, i fermented honey with water for 5 days after that i made a poolish and baked a bread with it it took 11 hours to proof
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No.12575
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No.12614
been extremely demotivated from baking recently, started off on a new kick but my second loaf didn't turn out. my fridge was set too cold (hadn't remembered to change the setting down from the summer) and when i pulled my dough out after work to proof and bake it, it didn't even budge. it tastes okay since i used a 9hr sponge, but the texture is just so dense and heavy i can basically only use it for trenchers to toast and put in soup. also my phone camera is broken so i can't even post pics or my notes.
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No.12795
How does bread taste made with spelt flour? Has anyone tried it?
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No.12800
>>12614
you can't let the food win. Just have to try again. Good luck
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No.12840
I tried making bread for the first time. Sandwich rolls. They turned out thin and dense and not light and airy, but they were still pretty good. Second pic is a roll sliced in half
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No.12843
>>12840
that's some fucked up bread.
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No.12853
>>12795
It depends what kind of spelt you are using,it has some kinda nutty flavor. If you try to bake with spelt make sure you're not over knead it better s&f also spelt tends to become quickly dry so it is advice to get more water in the dough with a water roux.
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No.12868
>>12843
I know. I think I didn't use enough yeast, but they still tasted good.
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No.12895
What's your pick: einkorn, kamut, or other?
IMO kamut is fluffier and tastier but more expensive.
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No.12904
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No.12909
Anyone have any tips for making pumpernickel? Store near me has whole dark rye flour.
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No.12910
Ok, I changed my mind, I don't have the time or electricity to make genuine pumpernickel. I guess I'll make Schwarzbrot instead. Anyone got tight Schwarzbrot game and willing to share?
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