The board's server will undergo upgrade maintenance tonight, Nov 5, 2014, beginning approximately around 10 PM ET. Prepare for some possible down time during this process.
Joined: Sun September 15, 2013 5:50 am Posts: 22430
Ciabatta or gtfo
_________________ All posts by this account, even those referencing real things, are entirely fictional and are for entertainment purposes only; i.e. very low-quality entertainment. These may contain coarse language and due to their content should not be viewed by anyone
Joined: Tue January 01, 2013 11:28 pm Posts: 14542 Location: Space City
The starter I've been working on passed the float test today, so I'm going to try to make a dough later today and bake a loaf tomorrow AM.
For anyone curious, I've been following the guides on theperfectloaf.com. @Maurizio outlines a pretty straightforward process, and his Instagram account is full of great visual cues.
I haven't been able to source the best flour right now, so hopefully this AP and bread flour blend works. He uses a bunch of different flours that I just don't have right now.
_________________
dimejinky99 wrote:
I could destroy any ai chatbot you put in front of me. Easily.
Joined: Tue January 01, 2013 9:55 pm Posts: 13819 Location: An office full of assholes
washing machine wrote:
The starter I've been working on passed the float test today, so I'm going to try to make a dough later today and bake a loaf tomorrow AM.
For anyone curious, I've been following the guides on theperfectloaf.com. @Maurizio outlines a pretty straightforward process, and his Instagram account is full of great visual cues.
I haven't been able to source the best flour right now, so hopefully this AP and bread flour blend works. He uses a bunch of different flours that I just don't have right now.
what kind of container are you using? i noticed that the ones on his site are all unavailable. i think that mason jars would be difficult because of the lip.
Joined: Tue January 01, 2013 3:45 pm Posts: 24089 Location: almost in canada
Chris_H_2 wrote:
washing machine wrote:
The starter I've been working on passed the float test today, so I'm going to try to make a dough later today and bake a loaf tomorrow AM.
For anyone curious, I've been following the guides on theperfectloaf.com. @Maurizio outlines a pretty straightforward process, and his Instagram account is full of great visual cues.
I haven't been able to source the best flour right now, so hopefully this AP and bread flour blend works. He uses a bunch of different flours that I just don't have right now.
what kind of container are you using? i noticed that the ones on his site are all unavailable. i think that mason jars would be difficult because of the lip.
my wife's starter of over 7 or 8 years has always just been a mason jar
Joined: Tue January 01, 2013 9:55 pm Posts: 13819 Location: An office full of assholes
doug rr wrote:
Chris_H_2 wrote:
washing machine wrote:
The starter I've been working on passed the float test today, so I'm going to try to make a dough later today and bake a loaf tomorrow AM.
For anyone curious, I've been following the guides on theperfectloaf.com. @Maurizio outlines a pretty straightforward process, and his Instagram account is full of great visual cues.
I haven't been able to source the best flour right now, so hopefully this AP and bread flour blend works. He uses a bunch of different flours that I just don't have right now.
what kind of container are you using? i noticed that the ones on his site are all unavailable. i think that mason jars would be difficult because of the lip.
my wife's starter of over 7 or 8 years has always just been a mason jar
that's good to know. i was just telling reid the other day that i want to start a starter, but i'm a big baby. and i was using the fact that i only have mason jars as an excuse.
Joined: Tue January 01, 2013 11:28 pm Posts: 14542 Location: Space City
I'm actually just using old pickle jars. I bet he recommends Weck jars on the blog for a number of reasons. They're probably the most efficient, but Weck probably pays him to say so too.
_________________
dimejinky99 wrote:
I could destroy any ai chatbot you put in front of me. Easily.
Joined: Tue January 01, 2013 11:28 pm Posts: 14542 Location: Space City
Starter is fine, but somehow I totally screwed up my dough build before adding the starter. I followed the measurements exactly, yet I ended up with something closer to batter than dough. Bulk fermentation folding didn't happen, but I'm setting this weird rising batter in a warm place overnight just to see what happens. I don't have high hopes.
My only guess is that since I used nothing but AP flour, maurizio's flour and water ratios didn't work for me. The beginner recipe on his website calls for three different types of flour. Bah!
Starting again tomorrow. Practice makes perfect I guess.
Doug give me whiskey. Everything will be alright.
_________________
dimejinky99 wrote:
I could destroy any ai chatbot you put in front of me. Easily.
Joined: Tue January 01, 2013 3:45 pm Posts: 24089 Location: almost in canada
washing machine wrote:
Starter is fine, but somehow I totally screwed up my dough build before adding the starter. I followed the measurements exactly, yet I ended up with something closer to batter than dough. Bulk fermentation folding didn't happen, but I'm setting this weird rising batter in a warm place overnight just to see what happens. I don't have high hopes.
My only guess is that since I used nothing but AP flour, maurizio's flour and water ratios didn't work for me. The beginner recipe on his website calls for three different types of flour. Bah!
Starting again tomorrow. Practice makes perfect I guess.
Joined: Tue January 01, 2013 11:28 pm Posts: 14542 Location: Space City
Getting the process down! I've made this recipe (halved for one loaf) twice now. Second time around, my bread bulked up so much more. I attribute that to a better understanding of exactly when to start building a levain.
First loaf. I pulled from my starter arbitrarily for the levain, not paying attention to when it was mature. The loaf itself is a prettier shape, but that's because it didn't bulk as much as I wanted it to. The good thing about that is that I had some good practice shaping a boule.
Second loaf. I watched my starter for a week and pulled to make a levain at a better time. Made the levain overnight and fed again in the AM to strengthen it. Started mixing into dough about six hours later. I also paid much more attention to room temp. The ol' let it rest in an oven with the light on trick works. This loaf was significantly bigger and I think more dome-y. It was a little unwieldy to shape because of that same reason.
I have a hard time getting into making dough breads because stuff made with a batter is so much easier. Even beer bread is so much easier than something you have to knead a lot. One of these days.
Users browsing this forum: No registered users and 60 guests
You cannot post new topics in this forum You cannot reply to topics in this forum You cannot edit your posts in this forum You cannot delete your posts in this forum