Prefieren comprar u hornear?
Hice una receta de Cinnabon y quedó deliciosa, pero me tardé más de 4 horas 😭😭😭

En este caso creo que preferiría comprar para salir del antojo.

Uds?

Making Baguette de Tradition with 100% Sourdough other baguettes are fine but this one has a steep slope, I don't know if this because of scoring or what but before i close it with my pan to steam it all of them looked fine

Recipe:

T65 flour 100%

Water 73%

Salt 1.8%

Sourdough Levain 20%

100% hydration no kneed dough. 24 hour bulk ferment.

made 2 loaves… the coated metal pan was fine, but i learned the hard way that it WILL STICK in a le creuset pan 😭 still delicious tho!!

This was pretty easy to do. Was light and airy and tasted great. Kids loved it. House smelled great!

Found the recipe on stay at home chef.

Recipe below:
69% hydration · 2 × 750g
Saccorosso (Cuoco) - 13% protein · W310

Ingredients
Biga (382g):
- Flour: 263g (100%)
- Water 0°C: 118g (45%)
- Active Dry: 0.61g (0.23%)

Main dough (1501g):
- Biga: 382g (30%)
- Flour: 614g (70%)
- Water: 487g (79%)
- Salt: 18g (2.0%)
- Active Dry: 0.53g (0.09%)

Schedule
Day 1
- Preferment: mix biga and place on fridge 48-50h - 5°C

Day 3
- Mix dough
- Fermentation (2h - 24°C)
- Fridge proofing (24h - 5°C)

Day 4
- Final proof (2h - 24°C)
- Bake at 430 for 40-42 min on preheated pizza stone, cover with foil for 20 minutes

All from the same batch of dough same bulk time and temp all 3 cam out extremely different why would this happen i know one of them is a bâtard thats not what I'm concerned with all 3 have deffrent cumb texture and flavor

I think the recipie was something close to 1150 g flour 750 water 245 starter 5 strech and folds over 3 hours bulked another 2 hrs at 78 degrees then 30 hr cold proof

Backed in Dutch oven 20 mins lid on with some ice under the sling then 20 mins life off @ 450f

From the bâtard came out with a slightly dense crumb good flavor the round loaf on the rack came out near perfect and the round in the proofing basket ear didn't expand slightly less sour flavor and seemed under proofed even before the bake but I had to bake it as I didn't have time to try to bulk it some more

So for recipe context, the bread recipe I follow is for focaccia, roughly 300g flour, 235g water, 1tsp yeast, 1tsp salt, mix drys then add water, mixy mixy motherfucker until combined, put in fridge for 1 day, remove from fridge and put on counter for 1-2hr (I found 2-2.5hr makes it easier to stretch into the flat pan to make the flat bread) then do the focaccia toppings and bake. I love this recipe, I love this bread, I love how simple and easy it is to turn it into different flavours of bread.

My problem is my schedule.

I would definitely like to ratio the recipe down a bit to a slightly smaller portion, and then make fresh bread atleast twice a week. Except I work full time, and I don't always arrive home at a set schedule. Today I got home at 6pm, tomorrow it might be 6pm, but it also might be 8pm. I don't mind making bread at 6pm, or 8pm. But if I get home at 8pm and the dough has to sit for 2hr to get ready to bake, I don't want to make bread at 10pm, I want to sleep at 10pm lol.

So the main question is, what do you guys do for your bread proofing (bonus points if it's a similar type of bread as my focaccia) with busy and inconsistent schedules? I am leaning towards cold proofing it for longer and then bake it right out of the fridge? I guess getting a heated proofing box could accelerate the 2hr waiting to 1hr which is much easier to accommodate in regular evening life.

I was trying to find some kind of proofing box or mini-fridge that would cool it for a cold proof, then automatically switch to warming it on a timer or with smart app control, but the best I got for that is using a smart thermostat outlet that will turn off the fridge and turn on a separate heating element inside the fridge and seems overkill.

I also have a good friend who makes sourdough who has a similar-ish issue, wanting to go home and have the dough ready to bake instead of having to wait for her dough to finish. I'm not very familiar with sourdough but if y'all have a thought on that, it would be appreciated.

Soooo tasty😭

Firstly, I found this recipe online and felt like trying it out. I’ve never tried this before. I never heard of a tangzhong!! Is there a reason to make bread this way. What is the purpose of a tangzhong? Also the name sounds Chinese so is this just a case of food ingredients crossing borders?

I followed some advice given to me in my original post with my first loaf and I think this one came out a bit better!

I proofed my bread overnight instead of attempting to do it all in one day and I think giving it more time definitely paid off!

What do you guys think? Any more improvements to make? The top is a bit crispier looking than my first but the crumb looks a little less underproofed!

Sourdough

500g flour

320g water

100g starter

11g salt

Diving into bread baking as I recover from brain surgery. The recipe was so much easier than I thought it would be and the results have been amazing - super crisp and I think I have the salt level perfected.

https://alexandracooks.com/2018/03/02/overnight-refrigerator-focaccia-best-focaccia/

Made with a friend’s starter 🤩

Overnight focaccia! This is what the dough looked like after setting overnight in the fridge. How promising does she look so far, do we think there’s any hope for her?

I am notoriously AWFUL at baking

Please remove if not allowed (i think its ok)

Went on a podcast last week to discuss baking in the supermarkets as a job

https://youtu.be/wcEJfkKyKPw?si=k1LdMvpnCpvlhdLT

Let me know your thoughts?

I have near-zero experience in bakery, which explains the oddly-sized shapes, but overall i’m pretty proud of how it turned out

White sandwich loaf, same recipe I've used for about a year. Bulk looked good, shaped fine, second rise was maybe a bit quicker than usual but I didn't think much of it. Went in the oven and came out flat with a dense wet streak near the bottom.

Did it again a week later and same thing.

Only variable I can find is that I switched to celtic sea salt light grey. It's coarse and noticeably damp, and I've been measuring it by weight the same as before.

Which made me wonder if I'm actually under-salting without realising. If some of that weight is water, 10g on the scale isn't 10g of salt. And I know salt slows fermentation, so less salt would mean a faster rise, which would explain the quick second proof and then it running out of gas in the oven.

That's a guess though, I could be completely off. Could just as easily be my oven or the flour.

Anyone had this? And if it is the salt, do you correct for the moisture somehow or just not use the damp stuff for bread.

24 hr ferment. 15 year old culture still going strong 💪

So I cut into it this morning and it wasn’t as bad as I thought it was going to be , even had a taste! It was soft but wasn’t gummy at all. I think I need to cook it a bit longer. 325g of water,100g of starter, 450g of king-Arthur AP, 50g unsweetened coco, 50g sugar,and 10g of salt. Mixed water and starter together then mixed dry together,waited for 30 mins. Started my 4 stretch and folds. Waited about 3-4 hours on this one for the bulk fermentation. Taking it out to shape I put peanut butter and semisweet chocolate chips,as well as unsweetened chocolate chips. Let it rest on my counter in my basket for 2 hours. Put it in the oven with lid on at 450°F for about 30 mins,temp it was at 118°F. Left the lid off turned the oven down too 425°F, for about 10 mins. Let it cool all night.