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Anonymous 07/11/2020 (Sat) 16:46:44 No. 31
A thread on everything bread. From cinnamon buns to sourdough loaves. Post recipes, share progress, or ask for advice. I've been on the sourdough journey for nearly two years now, with the first year being quite the struggle. I eventually settled on an overnight first rise on the counter (except in the exceptional heat of the summer), shaping, and then letting it rise until it was just right. I recently made some burger buns and pizza dough, but I've made quite a few recipes by this point. For anyone interested in starting the sourdough journey, I recommend Weekend Bakery (e.g. https://www.weekendbakery.com/posts/no-knead-soft-sourdough-rolls/) and Butter for All (e.g. https://www.butterforall.com/traditional-cooking-traditional-living/how-to-bake-the-perfect-sourdough-boule-in-your-dutch-oven/). Your starter will need time to gain strength, so don't expect crazy results upfront, but if you persist with sourdough pancakes, you will end up with great bread.
anybody have any good recipes for gluten free bread that dosent taste like shit? my mom is allergic to flower and has respiratory problems when i bake in the house.
>>32 I've experimented with many gluten-free breads (using buckwheat, sorghum, and rice flours), but man, it always comes out tasting... weird and undesirable. Southern cornbread is about the only gluten-free "bread" I can recommend that doesn't ward me off as a gluten eater. You could also try arepas, which don't really have the texture of bread, but can be used like hamburger buns in their own way. Keep in mind that there are many different kinds of arepas that vary by country and region, but you can't really go wrong with either fried or pan-seared ones. Regardless of the method you choose, they really are very easy to make. Please consider the following: https://www.allrecipes.com/recipe/238510/homemade-arepas/
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>>32 Try pure teff flour. Most people who have gluten problems don't actually have problems with gluten but rather with one of it's components, alpha-gliadin. Teff has a different gliadin so it might not cause a problem. If that doesn't work you could try something like piki bread which is basically corn crepes. You could also try a pseudocereal like amaranth or celosia. I'f not had much experience with amaranth bread but I did attempt it once so I know it's possible.
>>45 Here I thought teff flour could be used for anyone who had Celiac, unless they have such a severe intolerance, they can't even eat rice. Otherwise, for the amaranth bread, did you use only that flour? I've always tried mixing flours with starches to try and get a lighter bread in the end.
>>66 >for the amaranth bread, did you use only that flour? I did. It was fairly heavy, heavier than something like pumpernickel, on account of amaranth being so full of protein. It's wasn't actually bad at all but I should have added more salt. >Here I thought teff flour could be used for anyone who had Celiac Teff's gluten is different enough from wheat/barley/rye gluten that the vast majority of Celiac patients aren't affected by it. Assuming there is no cross contamination during grinding of course. Many Celiac sufferers can tolerate oats too but it varies from person to person.
>>67 >It was fairly heavy, heavier than something like pumpernickel Sounds about what I imagined. I'll have to give the flour a go if you say it tastes good.
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Anyone had experience with Clostridium bacteria? It's when your starter smells like vomit... My second starter turned out this way for some reason, and apparently it's because the flour + water mix was done in a jar I tried to disinfect with boiling water, which Clostridium spores can apparently survive. The internet said it was okay and that you just have to add a bit of vinegar and wait it out, but honestly after a week I think it was unsaveable, my kitchen smelled like some chemical weapon research lab. I spent a whole day reading up biotech literature, and figured I add a bit of dry yeast and vinegar right off the bat for my third starter to give it a head start and create a slightly acidic environment suitable for proper yeasts and Lactobacillus bacteria, and yeah, this one turned out ok, though not as strongly alcoholic-smelling as my first starter which was basically ideal, so I'm guessing the yeast in this one is kinda weak. I know that you're not supposed to actually use store-bought yeast in the mix, but honestly I'm not sure if it's worth risking the starter turning into vomit shit again just for these mythical "natural yeasts", or is it? I also used store-bought yeast in my first starter too, so idk. Anyway, this was my experience,
>>76 For a moment I thought you were talking about salt-rising bread.
>>77 Yes, it is, but don't want to eat that shit. I got it by accident.
>>76 >I'm not sure if it's worth risking the starter turning into vomit shit again just for these mythical "natural yeasts", or is it? I've actually seen recipes for starters which use store-bought yeast. Though from what I've read, this means that particular strain of yeast will persist in your starter. However, I've only made a starter from water, flour, and grapes, so I'm not sure how much the flavour is impacted overtime. It's something I should try actually... I imagine that the Clostridium bacteria has taken up residence in your house at this point. So maybe the best option is to try and create a better environment with your third starter and then try it "naturally" if you are so inclined.
Have you guys had any luck making your own sourdough? I've given up waiting for yeast to appear in stores and decided to manage my own. Any recommendations on what to feed it? The more guides I read the more options I feel I have to choose from, but nothing narrows it down.
>>87 never made it, i wanted to grab some starter from a local bakery but there all shut down right now.
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>>87 I made my starter from all-purpose white flour, water, and grapes. The grapes are optional and lead to a "fruitier" starter overall. I've seen people say you should always include whole wheat flour and only use bread flour, but I need a practical starter that lives on the cheapest flour I can easily buy in bulk. Plus, you may/will end up with sourdough discard at some point - unless you start your starter small and are ready to make pancakes whenever you have too much - and that means throwing it down the drain, or at least not consuming it for yourself. Remember that once you have a strong starter, you can always use it to make another one. I've kept a rye starter made from my main white starter. Simple recipe I'd do is: Morning Combine 1/2 cup of water and 1/2 of flour in a glass container. Stir it and cover with cheesecloth or paper towel so it can breathe, but bugs can't get in. Evening Add an additional 1/2 cup of water and 1/2 cup of flour to the jar. Every day, do the same thing. As of day 3, you'll need to discard one or two large spoonfuls at every feeding (aka twice a day). Keep this up for seven days. At this point, your starter will still be weak, but it's technically strong enough to make a loaf.
>>87 Don't overthink it, all you need is 50% water and 50% flour, and keep feeding it water + flour everyday until it gives off a pleasant sour/alcoholic smell and rises after you feed it. That's all you have to do. Don't worry about the correct ratios either. Because I had a case of Clostridium (((subverting))) my culture, I could recommend adding a few drops of vinegar/lemon juice and quarter teaspoon of sugar as preventive measure. The proper sourdough starter is supposed to be a symbiotic relationship between yeasts (which create an alcoholic environment from sugars) and Lactobacillus (the same bacteria you get in yoghurt, which create an acidic environment), these are your bros, the alcohol + lactic acid they produce serve as defense mechanisms against enemy bacteria competing for the same food sources, including bacteria that are harmful to you. (((Clostridium))) is not your bro, it will give you a botulism infection and wounds that leak flammable hydrogen gas. If your starter starts smelling like nasty dog vomit, just nuke it from orbit and start again with this recipe.
>>88 >>90 >>91 Thanks guys. I'm going to give it a try and see how it goes. I'll add a few drops of lemon juice to ward-off any infections. I don't have any grapes (or really much in the way of fresh fruit) so maybe I'll just give it some brown sugar for now and then look for raisins next time I hit the store. My meat supply is running low so I'll need to do that soon anyways. Thanks!
>>92 Cool.
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vaguly bread related, tried making a pie crust out of almond flour and made some banana cream pies. the crust is really crumbly and hard to slice without it falling apart, so i may just give up and spoon it off like a banana pudding. at least they tastes good
>>97 Any reason for almond flour? I usually see that in keto/low-carb recipes. Did you blind bake it first? You might have better luck doing a cobbler like that, since it doesn't really matter if that crumbles.
>>97 1. Use high gluten flour. Not sure about almond flour, but make sure whatever you use is high gluten. 2. Allow it to autolyse (rest) for an hour or two after you mix the dough to allow gluten networks to form (to get stretchy dough) 3. Add a bit of vinegar (1-2 teaspoons), this also helps with stretchiness. You won't really taste it afterwards, so don't worry too much about the taste.
>>97 >>100 Almond flour doesn't have gluten but you can use something else like meringue to bind it. Or you can just cook it in in a tart pan which is good for crumb crusts. How did you make the crust? Was it like an oil pastry? Did you effectively just make marzipan?
>>99 my mom has wheat and egg allergies and i wanted to bake a pie we could both enjoy the almond flour was processed in a wheat facility though so fuck. >>100 thanks for the pie tips, had no clue about the vinegar tip. >>101 crust is basically just almond flower with butter, salt, and a half cup of ice water. also after letting the pies refrigerate overnight i can actually slice them without making a mess, still really crumbly though.
>>104 im now going to bake a peach pie but with brown rice flower instead of almond flower, ill make sure to use the vinegar tip >>100 suggested. i hope the crust turns out.
I use a recipe that can make two loaves, and I bake in a dutch oven. Having a small fridge kind of sucks for "bulk" batches. I can go through two homemade loaves in a week (two people). How do you store your uncut loaves? I refrigerate the loaves once I cut into them, but not enough space for two. We do get flour beetles occasionally during warmer months, so I'd prefer to not leave my bread out in a basket. Separate note, anyone have a suggested method of scoring your loaves? I suck with the two-knives sort of scissor technique.
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>>112 I like to use pic related. Works every time, just make sure to hold it properly or you'll cut yourself. As an added bonus you can get a real good shave with these.
>>111 Tell us how it goes. >>112 As far as I know, sourdough can last a week at least. So I don't think you need to refrigerate it if you use cling wrap or some other air-tight method.of storage. I don't really have a problem with bugs, but I usually leave my extra bread in the oven itself. As for scoring, I also suck at it, but I found that making a single slice using a wet knife + letting the bread bake for 5 minutes first, got me the best results (I don't use a dutch oven).
>>97 Might be worth trying this recipe out. Stella Parks really has her game going with gluten-free things: https://www.seriouseats.com/recipes/2016/07/best-gluten-free-pie-crust-recipe.html
>>115 i still have to make the filling, but i rolled the crust out and GOOD LORD its so much more agreeable than last time. holy shit 2tbs of vinegar makes a world of a difference, its so much more malleable and the crust looks so much better so far than my last pie. >>122 Sure, ill try that out for my next pie, cause i guess i just really like baking pie's now. >>122
>>122 also looking at the flour types used, i actually used a gluten free pancake flour and it listed most all the ingredients used in that pie crust exactly, right down to the xanthan gum, which makes me really optimistic about this pie.
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welp, the pies done. the crust looks really crumbly so im worried that its not going to hold up, but i gotta wait for it to cool before i even attempt to slice it, ill update on how it slices/tastes once it cools.
>>125 it is a bit browner than i would have liked, but i think that has to do with both the type of flour i used and the fact that some of the foil got loose partway through baking. as long as its not burnt im happy.
>>125 Looks pretty cool. Glad my advice helped for you.
>>126 update: i can get a slice outta it, tastes fantastic for what it is, really wish i could have used regular pie dough though instead of this gluten free egg free bs, crust is a bit ashy and quick to fall apart. still good though, i think next i wanna make a dinner pie, like a chicken pot pie or a pork pie.
>>113 >>115 Thanks for the tips. I'll try the razor next after a short time cooking. Never thought to keep a loaf squirreled away in the oven. Worth a shot.
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One of my favorite kinds of bread is fougasse.. There's so many different ways to make it but this is the recipe that I've used several times. For starter 1 teaspoon sugar 1/2 cup warm water (105–115°F) 2 teaspoons active dry yeast (from a 1/4-oz package) 1/2 cup all-purpose flour For dough 2 tablespoons sugar 1 1/4 teaspoons table salt 1 teaspoon anise seeds, lightly crushed 2/3 cup water 2 teaspoons orange-flower water (preferably French) 1 teaspoon finely grated fresh orange zest 1/3 cup mild extra-virgin olive oil (preferably French) plus 1 tablespoon for brushing 3 1/4 cups unbleached all-purpose flour plus additional for kneading 1 1/2 teaspoons flaky or coarse sea salt
>>158 Make starter: Stir together sugar and warm water in bowl of mixer. Sprinkle yeast over mixture and let stand until foamy, about 5 minutes. (If yeast doesn't foam, discard and start over with new yeast.) Whisk flour into yeast mixture until combined well. Let starter rise, loosely covered with plastic wrap, 30 minutes. Make dough: Add sugar, salt, crushed anise seeds, water, orange-flower water, zest, 1/3 cup oil, and 11/4 cups flour to starter and beat at medium speed until smooth. Mix in remaining 2 cups flour, 1/2 cup at a time, at low speed until a soft dough forms. Turn dough out onto a lightly floured surface and knead, sprinkling surface lightly with flour if dough is very sticky, until smooth and elastic (dough will remain slightly sticky), 8 to 10 minutes. Form dough into a ball and transfer to a lightly oiled large bowl, turning dough to coat with oil. Cover bowl with plastic wrap and let dough rise in a draft-free place at warm room temperature until doubled in bulk, 1 to 1 1/2 hours. Punch down dough (do not knead), then halve. Pat out each half into an oval (about 12 inches long and 1/4 inch thick), then transfer to 2 lightly oiled large baking sheets. Using a very sharp knife or a pastry scraper, make a cut down center of each oval "leaf," cutting all the way through to baking sheet and leaving a 1-inch border on each end of cut. Make 3 shorter diagonal cuts on each side of original cut, leaving a 1-inch border on each end of cuts, to create the look of leaf veins (do not connect cuts). Gently pull apart cuts about 1 1/2 inches with your fingers. Let dough stand, uncovered, until slightly puffed, about 30 minutes. Put oven racks in upper and lower thirds of oven and preheat oven to 375°F. Brush loaves with remaining tablespoon oil and sprinkle with sea salt. Bake, switching position of baking sheets halfway through baking, until loaves are golden brown and sound hollow when tapped on bottom, 35 to 40 minutes total. Transfer loaves to a rack and cool to warm or room temperature.
>>158 >>159 >anise SOLD bitches don't know about the glory that is anise in baked goods
>>160 I like to make it as a Christmas bread. There are also savory versions but I've never tried any of those.
>>135 I think at some point you have to accept you can't eat gluten and think of it in its own realm. Not sure I'd be able to survive based on my experiences, though... But I'm glad it turned out good.
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I posted these on 9fans, but I can't even access the site today. I started with dark rye organic for my starter, then moved to 100% whole wheat. I usually go 100g left over, 100g whole wheat, and 120-135g water for each refresh, being that whole wheat eats up more water. I keep the starter in the frig to minimize waste. When I need it, I take it out and give it one refresh and it's ready. It would probably be OK to use straight-away, but I wanted to be sure. I've had it since last March. My standard sourdough boule recipe is: 125g starter 235g warm water 8g ksalt 25g rye flour 300g bread flour Last time I pushed the hydration rate to around 80%. The pics are from as-written. I also have a pizza dough recipe with a levain.
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Hybrid sourdough levain with some ADY. I'm starting to think high hydration is just for show-off purposes, because these lower rate breads held their shapes much better.
>>201 I want an extra meaty stew with that bread anon looks pretty dang good
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Pita bread. Here's the recipe if you want it: https://hostthetoast.com/homemade-pita-bread/ It was really dry for me so I ended up adding more water. I used a baking stone. They made excellent pita sandwitches with grilled sausage, peppers, mushrooms, and onions.
Has anyone used hemp flour as a substitute or an additive in their breads? Would it work just as well to make a sourdough starter or is flour a better staple? t.retarted
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>>282 swim isn't sure but my pet monkey says its pretty totes
Any French Toast tips?
Thoughts on using yudane when making bread?
>>298 Soak the bread in your favorite unset custard.
>>298 Use brioche, THICK slices. Make sure it's not fresh. Separate an egg yolk and mix it. Don't soak the bread, just dunk it so each side of covered. Fry with butter until both sides are done. Coat with whatever you like, I use maple syrup.
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Here's a good way to use up bread going stale. Use a crusty bread (pictured is sourdough boule). Spread with butter, and minced garlic (about 1 clove for the number of slices shown). Sprinkle with ksalt, fresh ground black pepper, oregano, basil, and peprika. Bake at 400F until desired doneness. When the garlic threatens to turn brown I usually pull it.
>>315 I knew that.
>>299 >Yudane is made by mixing bread flour and hot boiling water. Adding hot boiling water gelatinises the starch. The gelatinised starch not only allows the starch to take in more water, but also increases the sweetness of it. Therefore adding Yudane to a bread dough (yudane method), you can make soft, moist and sweeter bread which lasts longer. I do this with my challah. Haven't even bothered trying it without because of how happy I've been with the results. Supposedly it makes the dough easier to handle when I'm braiding it as well.
>>298 >>313 I'll elaborate on this one because most French toast eaters probably don't think of it as a custard dish. Do you have a favorite ice cream brand? Assuming it's like Haagen-Dazs, which uses frozen crème anglaise with egg yolks, buy a pint of their vanilla ice cream, melt some, and soak your bread in that for your French toast. Are you in the Midwest with access to frozen custards? Even better. Do you like crème brûlée? Make the custard base, but before you cook it, soak your bread in some of that and fry it. You can even brûlé the French toast by sprinkling one side with granulated sugar and broiling it (I use a blowtorch).
>>336 I do this, but often in the form of croutons. Absolutely glorious.
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Made myself some sourdough rye bread the other day. I used around 65% rye flour and 35% all-purpose. The rise wasn't stellar from not using bread flour (as compared to >>192), but the taste is great. I added in some blackstrap molasses, though not a lot because I had barely any left. My first iteration of this had way more molasses and I liked that one better.
>>442 >all purpose No, man. You gotta go with bread flour or strong flour. The gluten just isn't high enough otherwise. Rye is also a tricky flour to use, bread that uses it will always come out dense no matter what you do.
>>397 Stop namefagging
>>445 Yeah, bread flour is definitely the way to go. Although I'm curious - have you (or anyone) tried using vital wheat gluten if you didn't have bread flour? I'm told it helps (at least used in a small amount since it's pure gluten).
>>446 No.
>>447 It probably would work, but I imagine bread flour is cheaper. Any fine flour with a high protein content should work, actually.
Made some sourdough pita over the weekend, following the recipe from Weekend Bakery (https://www.weekendbakery.com/posts/favorite-flatbreads-sourdough-pita/). You leave the dough to sit for up to 24 hours, then shape into balls and finally roll out before placing on a baking stone or cast iron pan in a very hot (>260 deg C/500 deg F) oven. You only need to cook them for 3-4 minutes and they puff up. I never had much luck with other recipes (i.e. they never actually inflated), so I'm super happy with this one. Only thing is the pita breads are pretty small. Still, if you're looking to make an easy recipe with your sourdough, this one is fun. I'll also make pita without sourdough - it's a fun, quick, yeast bread that really requires no baking time.
>>555 I actually used a similar method and recipe to make puffy, crisp on the outside soft on the inside pizza crust for a deep dish pizza just this afternoon. Turned out great and made me glad I bought that $20 pizza stone.
>>556 Sounds cool! Do you use a regular pizza dough recipe? On another note, I bought a cheap-ass pizza stone once and it cracked upon my first use. I'm not sure if it was just shit, or if the heat was too much for it.
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I made a spelt loaf with oats and honey on the weekend. After going on a rye bread kick for a while, it was nice to change it up with a sweeter bread. Otherwise, my newest adventure was making sourdough corn tortillas. In this case, I used both white-flour sourdough starter and corn flour to make them, along with salt, some water, and coconut oil. I much preferred them over straight corn tortillas - somehow the corn flour alone doesn't do it for me. Since I'm not experienced in making tortillas, my edges were not smooth but rather cracked. My assumption is lack of water, but I'd have to mess around some more next time. Thinking of making croissants in the recent future, but I need to get my hands on high-fat butter.
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I made another spelt oat loaf, but I toned down on the honey I added this time because it causes the bread to brown super quickly. Been having a lot of difficulty finding bread flour in my local grocery stores unfortunately. Hopefully I'll be able to pick some up soon in order to get some better rising bread.
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>>592 I honestly thought that was Loss.
>>593 Maybe I should try that intentionally next time...
>>592 You can also mix a couple percent universal flour with seitan/wheat gluten to make ersatz bread flour.
>>602 That was my original plan, but then I also couldn't find any on my last grocery shopping trip. I'll try a different store that has a "health food" section. Maybe because it is used to make seitan, they'll have some there.

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