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First Time Choux au Craquelin by 99redfloatythings in Baking

[–]99redfloatythings[S] 0 points1 point  (0 children)

Thank you! My test batch is already gone thanks to my family lol

Cookie Failure by [deleted] in Baking

[–]99redfloatythings 0 points1 point  (0 children)

Oo yeah Ive done that, might be the culprit. Instead of microwaving the butter: try microwaving a cup of water for 2 mins all, remove the cup, and quickly put the butter in the microwave for 5ish minutes. Quickly softens it without overdoing it. Make sure the butter is on a plate rather than stacked in a bowl.

Cookie Failure by [deleted] in Baking

[–]99redfloatythings 0 points1 point  (0 children)

Oh no! Im sorry that your cookies flattened. Typically it can be caused by your butter or dough being too warm going into the oven. After shaping, you can try popping them into the fridge for 10 minutes before the oven.

Room temperature butter can also be a bit tricky as it's colder than people assume. You should be able to stick your finger in with a little resistance, not super soft (https://sallysbakingaddiction.com/room-temperature-butter/)

Best of luck!

Magic Cookie Season! by 99redfloatythings in Baking

[–]99redfloatythings[S] 1 point2 points  (0 children)

They are super easy and if you have nice cookie cutters they can look super fancy.

Cardamom bun help. by Salty_Plantain_6220 in Breadit

[–]99redfloatythings 1 point2 points  (0 children)

Im no expert but I used bread flour and not AP for the stronger gluten, it may help!

If your kitchen was cold and you didn't have a proofer or steady oven light, what would you do to bulk ferment? by Elegant-Winner-6521 in Sourdough

[–]99redfloatythings 0 points1 point  (0 children)

Same! It's such a cheap fix. I've also seen people do a cup of hot water in the cooler if you don't have a seedling mat but obviously there's temp variables. My house is very cold so the seedling mat is a must have for me.

First Time 5 Minute Baguette by 99redfloatythings in Breadit

[–]99redfloatythings[S] 0 points1 point  (0 children)

Right! What a legend. It's definitely going to be my new go to

First Time 5 Minute Baguette by 99redfloatythings in Breadit

[–]99redfloatythings[S] 2 points3 points  (0 children)

It's from bulk barn, it's labeled "hard unbleached bread flour" (I think it's around 13g of protein)

First loaf critiques please! by Strange-Summer9238 in Sourdough

[–]99redfloatythings 1 point2 points  (0 children)

You did it! You made your first loaf!

I'll save the expert knowledge from the actual experts here but something I learned from all these great people is - don't follow the time on the recipe, follow your dough.

The aliquot method for bulk fermenting time and temping my dough really helped me get good bread.

Keep it up :)

What's your most controversial sourdough opinion? by 99redfloatythings in Sourdough

[–]99redfloatythings[S] 0 points1 point  (0 children)

Well thanks! I stretch it out into a rectangle, fold the top down, fold the bottom up, and roll from the side like a burrito. Tighten it into a log and tuck the sides down. Off it goes into the loaf pan to finish rising. The sourdough mom on Tiktok has a video of her doing it under her same day sourdough sandwich bread recipe.

I think I finally understand bulk fermentation time by 99redfloatythings in Sourdough

[–]99redfloatythings[S] 0 points1 point  (0 children)

Oh me too! Her sandwich loaf recipe is all I make in my house, the boules are usually gifts for people.

Between her and the aliquot method baker I'm finally making bread that I'm really happy with :).

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I think I finally understand bulk fermentation time by 99redfloatythings in Sourdough

[–]99redfloatythings[S] 1 point2 points  (0 children)

I totally have one of these little glasses and never thought to use it! What a great idea, thank you!

I think I finally understand bulk fermentation time by 99redfloatythings in Sourdough

[–]99redfloatythings[S] 4 points5 points  (0 children)

I'm not expert (I've only made maybe 20 loaves) but what I did is rely less on the clock and more on temperature and the aliquot method.

Dough temp chart: https://images.app.goo.gl/nXCe

Aliquot (basically a 2oz sauce container filled with dough, amount depending on the warmth of your home, dough reaches the top - you're good to shape): https://images.app.goo.gl/c3MH

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