Author Topic: The Bread Thread  (Read 51724 times)

Re: The Bread Thread
« Reply #650 on: March 15, 2021, 11:14:49 pm »
Tragic hipster bread made using the stretchy-fold method and baked on my of-so-heavy lump of mild steel. Very very pleased with this one.

What's the consensus on the benefits of the Frenchy stretchy-fold method of kneading versus the more conventional heal of hand/knuckle roll fold and turn approach?
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Gattopardo

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Re: The Bread Thread
« Reply #651 on: March 20, 2021, 03:59:16 pm »
So does the tinned yeast live in the fridge even when upopened?

Have I mentioned my banneton?



Gattopardo

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Re: The Bread Thread
« Reply #652 on: March 20, 2021, 04:11:18 pm »
Today is my bread mix of a few flours (pan cereales, allison seeded flour and pan campagne)

Some in the heavily floured and semolina banneton, which will be baked on a pizza stone


Dough in a kenwood stainless steel bowl to be baked in a le creuset enamel coated casserole dish.


Tim Hall

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Re: The Bread Thread
« Reply #653 on: March 20, 2021, 04:17:12 pm »
Tragic hipster bread made using the stretchy-fold method and baked on my of-so-heavy lump of mild steel. Very very pleased with this one.

What's the consensus on the benefits of the Frenchy stretchy-fold method of kneading versus the more conventional heal of hand/knuckle roll fold and turn approach?
I'm getting much better results*  doing stretchy fold than I was doing kneading. There's strange time dilation thing that seems to happen during kneading, when 10 minutes last for hours. Currently I'm using the ever so cheerful Bake With Jack's recipe and method. However as this has several changes compared to my previous recipe, I'm not sure whether it's the change to stretchy/fold or some other change (overmight fridge rest for example), or a combination of these that is responsible.

* not today. The bread stuck slightly to the peel as I shimmied it into the oven, so it's a bit of an odd shape.
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Re: The Bread Thread
« Reply #654 on: March 20, 2021, 04:29:49 pm »
So does the tinned yeast live in the fridge even when upopened?

Check the packaging, but all the ones I've ever used just say to keep in the fridge once opened, which works for me.

Feanor

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Re: The Bread Thread
« Reply #655 on: May 08, 2021, 12:54:31 pm »
I seem to have become a disciple of Ken Forkish.
His book "Flour Water Salt Yeast" is not so much a recipe book, more a course in bread-making.
This is my fourth effort, and they have all worked well.

This is an overnight bulk-fermented 78% hydrated loaf.
The slow ferment brings out a lot of flavour.
This is a much wetter dough than I've previously worked with.

The dough is autolysed, meaning the water is absorbed into the flour 30 mins before adding the salt and yeast.
This dough is a 'straight' dough, using dried yeast: all of 0.4g of it!
I have bought a drug-dealer milligram scales to measure this!

The mixing is all the stretch-and-fold method.
After the mixing, this dough has 3 foldings within the first 2 hours of the bulk ferment, to develop the structure.
Next morning, the dough is then shaped and dragged, tightening it into a ball before placing it in a Banneton for the final proof of just over an hour.
The dough is tipped out of the Banneton, so it's now seam-side up. This is how it will be baked.
It's scooped up and placed in the pre-heated Dutch Oven, and baked for 30 mins with the lid on, then a further 20 mins with the lid off.


Bread by Ron Lowe, on Flickr


Bread by Ron Lowe, on Flickr

Mrs Pingu

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Re: The Bread Thread
« Reply #656 on: May 08, 2021, 02:21:29 pm »
Very nice. You've not tried making bread in that pizza oven of yours yet?
I'm too chicken to try the Dutch oven for fear of burning myself on it. Maybe I could do it upside down using the pizza steel as a base and the pan as a cloche.

Not that I have been doing much fancy breadmaking due to DIY getting in the way.  :-\
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Feanor

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Re: The Bread Thread
« Reply #657 on: May 08, 2021, 03:04:57 pm »
The pizza oven is too hot and temperature un-controlled for a loaf, I think.
It needs to be a modest 245 degC and stable for about 45 minutes for a loaf.

For pizza, it runs with a center floor temperature of 350 - 380 degrees with a fair temperature gradient front to back.
The temperature is not so critical as you can see the pizza, and rotate it and move it around as required.
It only needs to be temperature stable-ish for a few minutes.

But the entire purpose of this exercise is to learn to make decent dough for pizza bases.
The 'basic' dough I've been using up to now is ok, but I'm wanting to do something better.

So yes, a proper overnight fermented pizza dough is very much on the cards.
Was going to be today, but the weather's too carp.