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DianaM

The Bread Topic (2016–)

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23 hours ago, Smithy said:

Thanks for the input, folks. In looking back at my post I realize I was unclear about when I had problems. The wet hands trick definitely worked for the initial stretching and folding (maybe I didn't do enough of that) and I don't remember having issues with stickiness then. The dough rose beautifully during that first rise, too. The problem came after that, when I needed to cut and shape the dough. (This batch was for 2 loaves.) My lessons to date have said that at that stage - the final shaping - to put the dough on a floured counter and use floured hands. That's where stickiness was an issue. Should I try doing the final shaping and proofing on a wet counter with wet hands instead? I have visions of the dough incorporating more water and getting sloppy.

 

I've found, through a lot of recent trial and error, that the following works best:

 

-When you put the dough onto the surface to pre-shape, no flour, no water. You want a bit of tackiness while you roll/turn the dough around to get a ball

-for final shaping, very lightly dusting the top side of the now flattened ball, and lightly dusting around the perimeter of the ball/disk, and then lightly flouring a surface next to it. Quick movements with the bench scraper are your friend - you quickly jab it under the dough ball assisted by the flour along the perimeter, then when it's all loosened up, flip the floured side onto the floured surface, and then the sticky side is facing up, and you fold that on itself to create tension.

 

In all cases, quickness and lightness of hands is really key

 

Disclaimer: I've only been doing this for a couple months but baking very frequently in that time, and I've been focusing on pretty wet doughs and this is what has worked best for me

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Been a while since I had baked.

 

Bread07062020.png

 

Dinner07062020.png

 

 

Please ignore chicken cacciatore in the background.

 

 

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@Franci, I love your cute little mini burger buns.   I need to make some. Thanks for the idea. 

 

Found a way to bake baguettes where the timing really works well for me.

Since I'm an early riser, usually awake by 3:00, I can bake in the morning. Works especially well, like today when I'm going into work.

I fed my starter yesterday and then threw the discard into 220g of flour and 220g of water for a biga. After 6 hours, I tossed it into 1000g of flour, 800g of water with just the addition of 1gr of yeast and 30g of salt for a slow overnight fermentation on the counter. I do the last stretch and fold between 9;30 - 10:00 PM and by 3:00 AM the dough has tripled and is ready to shape and proof.

I bake all my loaves now in the CSO on the Bread Steam setting and because I can only bake one on the stone in this little oven at a time, I bake for 10 to 12 minutes, long enough in the steam, and then transfer to a stone in the Oster oven, for another 8 to 10 minutes.

 

510712626_BaguettesOvernightFermentationBakedJuly7th20202.thumb.jpg.845f8ba11916af7a5c16da7708800a27.jpg

11 Baguettes

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275093443_SourdoughJuly9th2020.thumb.jpg.4b750c3a23c618446eac36a89fa937fd.jpg

Sourdough baked this morning.

 

444558421_SourdoughJuly9th20201.thumb.jpg.202a330e0476aae8b390388b9530b2d7.jpg

 

Sliced while still warm.


Biga was made on Monday when I fed the starters and left out until Tuesday and then went into to the fridge until last night when it went into a 1000g batch of dough.

Baked 8 small baguettes and saved Matt enough dough for him to make himself a large pizza.

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I was catching up on The New Yorker (June 22) and read about Bien Cuit. I so need to up my bread game  https://www.biencuit.com/  Heidi lose the California carb fear

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Posted (edited)
On 7/11/2020 at 2:38 PM, heidih said:

I was catching up on The New Yorker (June 22) and read about Bien Cuit. I so need to up my bread game  https://www.biencuit.com/  Heidi lose the California carb fear

 

I know Bien Cuit very well. I was renting my kitchen at the corner from them. 20 second walk. And I lived in the neighborhood. Not saying that their stuff is not good, far away from it, but with all my friends in the neighborhood (especially the French) we had a nickname for them 🤣🤣🤣 Trop cuit. I’ve always preferred Runner & Stone  over Trop Cuit, not to talk about their prices. 


Edited by Franci (log)
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I was making the dough for KAF's Sourdough multi grain sandwich bread yesterday and while I usually use my bread proofer, it had already been packed for moving day.

So I used the old-fashioned method I used to use which was to boil a cup of water in the m/w and put the loaf inside to rise.  It was perfect.   Now I don't know why I ever stopped using this means.

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1 hour ago, blue_dolphin said:

Banh mi rolls from Andrea Nguyen's Banh Mi Handbook.  Recipe online here. These are just out of the oven.  Haven't tried them yet. I think they're a bit overbaked.  

 

Darker than what I am used to but I think I'd love them. Report back. 

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3 hours ago, heidih said:

Darker than what I am used to but I think I'd love them. Report back. 

 

As you observed, they are overbaked.

3F17F112-1D37-46A9-AA56-EA30C4497215_1_201_a.thumb.jpeg.9de4684143fad4be873cfdcb6a3b0638.jpeg

I'm OK with this result as a first pass.   I'll work on the time & temp next time but these are not inedible and will be eaten.  

 

 

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