Baking bread

Discussion in 'Bad Dog Cafe' started by gobi_grey, Mar 26, 2020 at 12:00 AM.

  1. Alamo

    Alamo Doctor of Teleocity

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    I like this, even if I run out of flour and sugar. :D
     
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  2. screefer

    screefer Tele-Meister

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    Sourdough Dutch Crunch (tiger bread)
    We have three different sourdoughs in the fridge. The trick is to retard them overnight in the fridge for added flavour.
     
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  3. jrblue

    jrblue Tele-Afflicted

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    I do lots of bread-making and am good at it. Kafka's recommendations are fantastic. All I would add is knowing how to do the final shaping is helpful in getting results in the form you want. A lot of recipes are really bad in describing what you actuall do, physically, with the dough. Too bad, because good handling really translates into good results.
     
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  4. Bluesboy3

    Bluesboy3 Tele-Meister Silver Supporter

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    I have not been able to find yeast here either. I ordered a "sourdough starter/yeast combo" that you substitute for yeast. Really tasty.
     
  5. kafka

    kafka Tele-Afflicted

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    Measure the weight (mass) of the flour. All other measurements are a percentage of that. Don't use volume, cups, teaspoonse, etc.

    So, for instance, you'll hear of a bread being something like 50% hydration. That's just expressing the water in terms of bakers mass. So, if you have 1000 grams of flour, it means you use 500 grams of water. Same thing with salt, yeast, and anything else.
     
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  6. JuneauMike

    JuneauMike Friend of Leo's

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    Brilliant. I'm gonna try that next time. My bread, which is no great shakes but the family seems to like it, is generally 2:1 ratio with flour and water so that translates well to the mass thing. And I've found it pointless to get too pedantic about measuring this stuff, I mean, it's bread. Some of the most basic civilizations figured it out long ago, I don't need to complicate it.
     
    Last edited: Mar 26, 2020 at 3:37 PM
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  7. Ironwolf

    Ironwolf Poster Extraordinaire Gold Supporter

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    I've got one of those bread making machines that were all the rage a few years back; it made excellent bread. Unfortunately, it's almost impossible to find the bread mixes anymore.
     
  8. kafka

    kafka Tele-Afflicted

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    It's the single most important factor in getting good results. Everything else, you have some room to experiment. Kneading isn't nearly as important as it's made out to be, and people go on and on about it. They talk about this flour, or that flour. But until you start using baker's mass, it's impossible to make heads or tails of the rest of it.

    You have a lot of room to adjust the other ingredients, as long as you know how much flour you started with. I'll go anywhere from 45% to 65% hydration, depending on a few factors. The salt can range from, IDK, 1.2-1.9%. And yeast is yeast - as long as you have some, it'll rise eventually. The issue is really just the high compressability of flour.
     
    Last edited: Mar 26, 2020 at 3:46 PM
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  9. boredguy6060

    boredguy6060 Poster Extraordinaire

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    Look for videos on Youtube by Paul Hollywood, his specialty is bread. He’s one of the stars and judges on The British Baking Show.
    His soda bread recipes doesn’t use yeast and from mixing ingredients to eating is only 45 minutes.
    It’s simple and quick and delicious.
    He makes many other DIY videos on baking but the soda bread is the most useful if you’re not a baker.
     
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  10. BigDaddyLH

    BigDaddyLH Tele Axpert Ad Free Member

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    It's interesting. In Europe, baking recipes are done in terms of mass, not a cup of this and half a cup of that.
     
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  11. Switchy

    Switchy Tele-Holic

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    I have plenty of yeast, but still giving a go at making my own starter. I love sourdough bread.

    DAY 4: nothing.... but a few bubbles
     
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  12. JuneauMike

    JuneauMike Friend of Leo's

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    Isn't that what you are looking for? The bubbles count as "Something" right?
     
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  13. kafka

    kafka Tele-Afflicted

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    That's because they take their bread seriously - as they should.
     
  14. Switchy

    Switchy Tele-Holic

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    Yeah, it's a good sign, but it isn't rising at all yet. I'm just impatient.
     
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  15. koen

    koen Friend of Leo's

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    Is baker's mass different from regular mass? Or is it just a term?
     
  16. kafka

    kafka Tele-Afflicted

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    The mass is the same. It's the technique of expressing all measurements as mass, in relation to the mass of the flour.

    So, I can tell you that a recipe is 50% hydration (water), 1.5% salt, .5% yeast, and from that, you can make any amount of bread that you need. This is actally a complete recipe.
     
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  17. Warren01

    Warren01 TDPRI Member

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    Wasn't able to find anything on Baker's mass on Google, but Baker's math (which talks about the same thing), is all over
     
  18. JuneauMike

    JuneauMike Friend of Leo's

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    I think he's just saying don't measure by volume, weight the stuff instead. Real simple.
     
  19. kafka

    kafka Tele-Afflicted

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    Yeah, I guess most use the term "baker's percentage". The person who explained it to me used the word "mass". But the idea is the same. Weigh, don't scoop.

    https://www.kingarthurflour.com/pro/reference/bakers-percentage

    I'll go back and edit my original post to make it more clear.
     
    Last edited: Mar 26, 2020 at 4:16 PM
  20. Hags

    Hags Tele-Meister

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    The best bread I had was in the Zurich bahnhof
     
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