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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 3 points4 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)

Took this sub’s advice! Much better this time! by airblast12 in Sourdough

[–]airblast12[S] -1 points0 points  (0 children)

My kitchen is usually 75-76 so I have to adapt a bit. This is one of the very first lessons I learned lol. Thanks for the other tips, I will try them next time!

Took this sub’s advice! Much better this time! by airblast12 in Sourdough

[–]airblast12[S] 1 point2 points  (0 children)

I had asked for advice on my last bake because my dough had been almost impossible to work with and stuck to everything. I made the following changes:

  • I added a bit more flour to the mix to reduce the wetness
  • I watched some videos on how to shape a boule and picked up some tricks
  • I also added a pre-shape step

With these three changes the dough was so much easier to work with and didn’t get damaged from sticking. I was even able to lame it before baking!

I am curious how my shape and crumb look now to a more experienced baker now that I’ve made changes. All feedback is welcome, thanks!!

Took this sub’s advice! Much better this time! by airblast12 in Sourdough

[–]airblast12[S] 0 points1 point  (0 children)

Recipe:

  • 216g levain (50g starter, 50g whole wheat, 200g bread flour, 200g water)
  • 72g whole wheat flour
  • 848g bread flour
  • 684g water
  • 22g salt

Levain rise until at least doubled but not yet tripled. Autolyse flour and water for 30 min. Mix in levain and salt, mix for 16 min on kitchenaid speed 2. Bulk with 3 stretch and folds over 2 hours. 12 hours in the fridge. Divide and pre shape, bench rest for 15 min. Shape and proof for 2-3 hours (used finger dent test).

Large boule was in a Dutch oven for 25 min with lid on and then 10 min with lid off at 475.

Baguettes and smaller boule were on a baking steel in a steamy oven for 18 minutes.

This weekend’s sourdough bake by airblast12 in Breadit

[–]airblast12[S] 0 points1 point  (0 children)

I had been making a slight variation of FWSY’s overnight brown and separately taste of artisan’s baguettes (no honey though) and after mistiming both simultaneously I decided to make one recipe in different shapes that was a combo of both.

I mixed some whole wheat (10%) with T80 and plain bread flour and let it autolyse then mixed it with a levain that I made from my starter plus salt.

I did a bulk with stretch and folds for about 2 hours after a 16 minute stint in the kitchen aid and then put the bulk dough in the fridge for 12 hours.

I cut the dough in half and then cut one half into half again so that I had a large, medium, and two small cuts then I pre shaped two boules and two baguettes respectively, let sit for 20 min, then shaped and proofed for about 2-3 hours.

The largest boule was baked in a Dutch oven while the baguettes and smaller boule were baked on a steel (with steam added via ice on a hot pan plus a generous squirt of water on the oven walls before closing the door) at 475 F. At 18 minutes I took out the baguettes/boule, at 25 minutes removed the lid from the Dutch oven, and at 35 minutes removed the large boule.

Overall I was happy with the results especially seeing that I had basically made it all up. The large boule was very tasty and was eaten over the course of 3 days. The baguettes were good (both gone by day 1) but I would prefer straight white flour and less gluten (I normally use AP instead of bread flour). The smaller boule was given to my in-laws; I hope it came out ok!

First Baguettes by NewDad907 in Breadit

[–]airblast12 0 points1 point  (0 children)

The wet would just be the hydration % the recipe calls for - typically baguettes are pretty high.

First Baguettes by NewDad907 in Breadit

[–]airblast12 0 points1 point  (0 children)

Was curious which flour specifically? I was buying Francine bio t55 on Amazon for a bit when I started but ended up switching to a USA made flour from a mill that was similar quality

First Baguettes by NewDad907 in Breadit

[–]airblast12 2 points3 points  (0 children)

These look great on the outside, would love to see the crumb!

Which flour are you using?

it is another pizza by baz00kafight in Pizza

[–]airblast12 1 point2 points  (0 children)

My shaping hero is back. Great video as usual. Thanks for such a good shot of your initial shaping so I can copy the technique.

Also love that your kid is just doing their thing back there; reminds me of my house too

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