Dutch Ovens - usage
Quick question….. when using a DO how long do you keep the lid on……? It's been a while since I've used on I forgot. Today I think I kept the lid on too long and the loaf was very, actually too moist….
Bread Machine Yeast
I am so glad to have found this website! Lots of great tips and recipes!! I have not used my Zoj bread machine in a couple of years and now want to resume using it. I have jar of yeast that has been in my fridge for couple of years. I read on the Fleishman website about proofing instant yeast.
Is it still necessary due to the age of the yeast?
What do they mean by it requires to risings to see if the yeast is viable? Does this mean one waits 20 minutes versus the standard 10 minute proofing time test?
TIA for your helpful comments!
sourdough eggless brioche and danish!!
So I made these the other day, 100% sourdough, with what I call an eggless brioche if there is such a thing, as we dont eat eggs. Lots of fun and very yummy :)
Ok... now what?? (Pizza dough needs perfecting...)
Hi people. This is only my second post here, but have received much wisdom from you all thus far. Thanks in advance for putting up with my newbishness ;-) (I've been working with dough/yeast for about like 6 weeks and am a total beginner).
Am working on my pizza dough. Have gone through about 5 batches so far.
6% olive oil
I use a stand mixer. It gets kneaded somewhere between 10-15 minutes. It does rise #1 in oven then spends 24h in the fridge. Then it gets used up or frozen.
It's fairly easy to work with. stretches out nicely, has decent flavor I think. Holds up without getting soggy. Freezes well.
Overall I'm pretty happy.
Have experimented with different temperatures: 350, 450, 500, 550 and with prebaking vs not (doesnt seem to need it).
What I'd like is for the crust edges to puff up/rise more when baking and also for the texture to be a bit more chewy (it gets quite crunchy and crumbly). I'd appreciate your opinions and expertise. I'm not sure whether to focus on technique (kneading, proofing, cooking temperature) or the recipe itself (more oil, hydration, etc).
strech and fold substitute
since working a lot with spelt and rye, i've been getting lots of advice from you in this forum to S&F in order to enhance dough strength.
unfortunately though, i mainly use my mixer due to wrist problems. so i'm wondering, what can i do instead of S&Fing? will replacing S&Fs with a few minutes of mixer kneading (in the same time intervals) be as effective?
hoping for an optimistic answer.. ;)
Wholewheat flaxseed bread recipe
Adventures in Baking: 19 May 15: Orange Cranberry Spelt
Today's adventure in baking involved the rest of the spelt flour, some orange juice, buttermilk, cranberries and honey. The 50% spelt loaf came out nicely...after my burned, failed 100% attempt, so instead of leaving well enough alone and making another one, I decided to branch out. I also wanted to use up the buttermilk and orange juice.
250 grams Spelt flour
250 grams KA Bread flour
200 grams levain
50 grams honey
100 grams orange juice
100 grams buttermilk
100 grams dried cranberries
10 grams salt
6 grams SAF yeast
Some brown sugar...I didn't measure
Soak the cranberries in the orange juice for 20 minutes and prepare the rest of the ingredients.
Measure the spelt and bread flours, add the slightly warmed buttermilk, honey and prepared levain and mix well. Allow to autolyse for 30 minutes.
Add the cranberries and juice, salt and yeast. Mix well using your preferred method. I used 5 minutes of slaps and folds.
I allowed the dough to rise in my warm microwave for 30 minutes...it was almost double...and then gently pressed it down and stretched and folded one more time before putting it into another 30 minute rise.
I then split the dough and allowed it to rest for 10 minutes before I stretched it and sprinkled some brown sugar on it and folded and rolled it up before placing it in parchment lined baking tins. Proofed to about 85% and then baked for 40 minutes at 375 dF after sprinkling a little more brown sugar on the top.
I also neglected to take any pictures of the preparation but the final result and crumb are pictured below.
And while not as pretty as other loaves I've taken from the oven, these really are tasty. A hint of sour from the levain and buttermilk, a little sweetness from the honey and brown sugar and tartness from the cranberries.
The verdict from my in-house, not so independent taste tester was that the loaves are a keeper.
I am thinking about baking a 2kg miche. How large a banneton would I need for that much dough? In fact, do I need a banneton at all, or can I use a bowl of some kind?
Many thanks. I am starting to 'get' the natural starter thing. It may become addictive.
easy method to tell when dough is doubled
Many factors affect the time it takes a dough to ferment or proof. Fluctuations in room temperatures, different seasons, dough content, starter quantity, to name just a few. That's why I've come up with an easy method to tell when any dough reaches the volume that we want, specially when using non-straight fermenting or proofing vessels. For this we need:
- a digital scale
- a small glass jar
- a permanent marker
- some water
Here is how:
- put the jar on the scale, then start the scale
- add 10g of water, and mark its level on the glass with the marker
- repeat, each time adding 10g more water and marking the new level, until you have 10 marks
- Any time you start fermenting or proofing a dough, cut a small piece of dough and put it in the jar, 20g is enough. When the dough flattens down (about an hour later) ,note its level in the jar
- When it later reaches double that level, or whatever expansion you prefer for your dough, you'll know that your dough has finished fermenting or proofing.
I hope you try it and find it helpful, and if you have your own method, please share.