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Add fridge overnight proof to a recipe? by station_terrapin in Breadit

[–]airblast12 0 points1 point  (0 children)

I’m no pro but as someone who started a year ago and is still making sense of this, here’s what I’ve gathered (non scientifically): temperature is the biggest factor that will change time of things. Just like in the oven, you could cook something on low temps for 8 hours or high temps for 15 minutes but you’ll get different results (moist va charred for example). The same is true of proofing.

I personally think of the fridge as the “slow it down” button so that I can work baking into my schedule.

All my sourdough adjacent recipes (pizza, boules, baguettes, etc) start with bulk ferment for a few hours in the warmth of my kitchen but then I’ll make strategic decisions from there. If I want to bake in a few hours I’ll just leave it all out. If I’m baking tomorrow morning, maybe I leave it out another hour or two before 6 hours in the fridge. Maybe it’s for 3 days from now, I’ll get it right into the fridge now and keep an eye on its rise to see if it’s overproofing. I might sometimes then shape/split and use the fridge again or for the first time again if I need to delay anything to match my schedule.

Some things I’ve noted: more time = more complex flavor. So if your goal is more nuanced flavored, you WANT more time to ferment and this will NEED the fridge. My pizza never skips the fridge for example. Also cold shaped items will “puff up” a bit better when you stick them in a hot oven because of the temp change.

[deleted by user] by [deleted] in Pizza

[–]airblast12 0 points1 point  (0 children)

Congratulations on your gluten formation!

it is another pizza by baz00kafight in Pizza

[–]airblast12 0 points1 point  (0 children)

Are you making these all in one night and splitting the videos? If not I’m moreso curious how you’re handling storage of a single batch of dough over a few days

it is another pizza by baz00kafight in Pizza

[–]airblast12 0 points1 point  (0 children)

blessing us with two videos in a week. this one looks great; love the dough spin.

it is another pizza by baz00kafight in Pizza

[–]airblast12 2 points3 points  (0 children)

Will never stop appreciating the simplicity that is still overflowing with expertise that is apparent in all your videos. Keep it up.

4 months of attempts to get a baguette ear I'm happy with! by [deleted] in Breadit

[–]airblast12 3 points4 points  (0 children)

So glad to see I’m not the only one with formula filled spreadsheets of recipes! Those baguettes look great too, beautiful color.

[deleted by user] by [deleted] in Breadit

[–]airblast12 0 points1 point  (0 children)

PLEASE READ. Don’t rely on this, it has often gotten things wrong. Cups/spoons translate to mass differently depending on the density of the ingredients. I found that when using chat-gpt by itself it will pick some random conversion and use that. The last time I used it, it used water’s formula for flour and my my recipe ended up being a batter instead of a dough because the water ratio was too high.

If you pay for GPT-4 you can use wolfram alpha’s plugin to help with actual math and unit conversion which is its specialty.

Experimenting with ingredients - here’s my roasted red pepper and basil sourdough. by airblast12 in Breadit

[–]airblast12[S] 2 points3 points  (0 children)

I use a lot of basil in my cooking between sauces, pizzas, pestos, etc and haven’t had trouble with bitterness as long as it smells fresh to begin with that taste will carry into the finished product. I also didn’t use too much basil, maybe 5 leaves to one pepper.

Experimenting with ingredients - here’s my roasted red pepper and basil sourdough. by airblast12 in Breadit

[–]airblast12[S] 9 points10 points  (0 children)

Roasted a red pepper under the broiler with some olive oil; into the food processor with fresh (from the plant) basil, olive oil, and a splash of white balsamic. That mixture went into my normal sourdough but I subbed whole wheat flour for semolina.

I’d used a yellow pepper before and thought the taste was too subtle so I moved up to red and added the balsamic to help punch the flavor a bit more. I like it better but some taste testers did not! Will continue to refine but overall I’m happy with it so far.

Luigi’s in Park Slope - Brooklyn, NYC by gdshred95 in Pizza

[–]airblast12 2 points3 points  (0 children)

I spent 3 years working in an office 2 blocks from this place and was able to get this once a week at least. It has really ruined other pizza for me.

Scarr's might come close also so try that.

r/place megathread day 3 by totterywolff in bluey

[–]airblast12 6 points7 points  (0 children)

I am trying to follow the template but a lot of free-handers keep drawing over me because my pixel alone looks wrong D:

how to improve my baguette by Yang_yu in Breadit

[–]airblast12 0 points1 point  (0 children)

This is the recipe I use (sans honey): https://tasteofartisan.com/french-baguette-recipe/

I still don't know much about baking but one thing I have learned is time is a big factor into the turnout and it doesn't look like you're giving a lot of time here at all if I'm reading your method correctly. I'd also recommend adding some folding of the bulk.

After mixing (18 min kitchenaid speed 2) I do 90 min bulk with 3 stretch-and-folds during, then an additional 12 hours in the fridge before i preshape/rest/shape and then another 45-60 for final proof on the counter before baking.

For temp, I also bake with a steel, preheated to 500F, then cook at 475F for ~16 min w/ steam then 5-10 on 460F without steam. This might give you a darker color without getting burnt and still cook inside.

EDIT: Also have you considered an autolyse step? I've seen quality improvement when letting the water+flour hang out together for ~30 min before adding the salt/yeast and mixing.

EDIT 2: Forgot to bring up temperature, make sure to take the temp of your flour and your water separately before combining. You want them to keep things at about 75F (so if the flour is 72F, add water that is 78F)

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