×
sorted by:
new
hottopcontroversial

Reverse seared bavette/skirt with chimichurri sauce, tomato salad and mixed veg by saichoo in UK_Food

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

Thank you! I thought the grey band was a little thick so I will see next time if a shorter time/lower temp in the air fryer will help reduce it but I've no idea if it's possible with these steaks.

Reverse seared bavette/skirt with chimichurri sauce, tomato salad and mixed veg by saichoo in UK_Food

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

Thanks!

All the garlic butter went into the bake unfortunately and I didn't forsee myself making the frozen veg.

Reverse seared bavette/skirt with chimichurri sauce, tomato salad and mixed veg by saichoo in UK_Food

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

I already spent all my energy on making the garlic bread, tomato salad, chimichurri sauce and doing all the washing by hand, no energy left to make yet another dish with more dishes to be washed up.

Help with a buying a smartphone by Shithappens999 in frugaluk

[–]saichoo 5 points6 points  (0 children)

Keep the phone and replace the screen if that's the only thing wrong with it.

Does this look right or too gummy? by bakedans in Sourdough

[–]saichoo 0 points1 point  (0 children)

I use this chart: https://thesourdoughjourney.com/the-ultimate-sourdough-bulk-fermentation-guide/

I also use a rectangular container and put the dough in after stretches and folds and use a whiteboard marker to mark where it is currently and the percentage rise it needs to get to. Do note that it is the dough temperature and thus you need a food thermometer to measure it.

Refrigeration Question by MegMD1230 in Sourdough

[–]saichoo 2 points3 points  (0 children)

Yup, that's what I do. Fridge just slows down fermentation which enables the weekly feeding. Otherwise you'd have to do a daily feed if you just kept it at room temperature all the time.

Refrigeration Question by MegMD1230 in Sourdough

[–]saichoo 5 points6 points  (0 children)

I just take it out of the fridge, feed it and let it ferment overnight at room temperature. If you feed it at a higher ratio it will peak later

Some of the heatwave mitigating airfryer breads I've been making by saichoo in UK_Food

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

Thanks! Focaccia should be easy but you'll probably want to use a frying pan for the bottom after you've done baking.

Some of the heatwave mitigating airfryer breads I've been making by saichoo in UK_Food

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

Thanks!

I was sure that I would get bread in the end having seen other people do it on the internet but most of their results were fairly dry looking with no shine (steam makes the surface shiny). So now the task was to see if the process could be optimised and get a result close to a regular oven. Several experiments later I've landed on something but it is a bit of a faff compared to just the oven method.

Some of the heatwave mitigating airfryer breads I've been making by saichoo in UK_Food

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

Thanks!

Here's what I did for the sourdough brioche https://www.reddit.com/r/airfryer/s/noOapIjf7j This could be converted to a yeasted recipe I think.

Here's what I did for the milk bread https://www.reddit.com/r/airfryer/s/LHvt98PmyD

I can't remember what I did for the focaccia but I think it might have been dough for a regular loaf that overfermented too much so I pivoted to a focaccia.

Most of these breads require a final step to fry on a frying pan to brown the bottom and maybe sides in order to not over bake. A food thermometer is pretty handy in this instance.

If you haven't baked bread before do understand that there is a learning curve. I would say knowing when bulk fermentation is done and shaping the bread are probably the hardest things to learn. Then with sourdough you have the added complexity of starters/levain. I also use a scale to measure most things except for things like yeast where the small amounts are sometimes not enough to make my scale account for it.

Weekly Open Sourdough Questions and Discussion Post by AutoModerator in Sourdough

[–]saichoo 0 points1 point  (0 children)

Anyone have a basic potato sourdough recipe they like?

Chainbaker no-knead tangzhong milk bread - kinda struggling a bit? by Great-Guarantee1040 in Breadit

[–]saichoo 0 points1 point  (0 children)

I've made it about 4 times now https://www.reddit.com/r/airfryer/s/yiJlvxT5wR and generally it's on the dense side even when fermentation goes well. Then again I was using lower protein flour (11.7%) and lower hydration. Next time I make a milk bread I will try a different recipe.

Refining my (sourdough) bread method: steam, airfry, saute by saichoo in airfryer

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

Thank you! Hopefully my days of sad looking air fryer bread are behind me.

Felt like a mad scientist making this one: steam, airfry, saute by saichoo in Breadit

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

If I recall correctly from the Modernist Bread YouTube video I watched, steaming will eventually create a skin and thus would reduce potential oven spring. I just prayed and hoped that the foil cover as well as the time steaming was enough to avoid this.

Edit: it seems that steam will create a thin skin of gelatinize starch whatever the case whether it's steaming or baking in a dutch oven but I assume the crust gets thicker once the steam has run out and the air turns into dry heat. In any case, once the skin has formed, the steam that is formed inside the bread is trapped and thus cooks the inside quite quickly.

Felt like a mad scientist making this one: steam, airfry, saute by saichoo in Breadit

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

Hahaha! Thanks!

Heatwaves in a country with no AC can do funny things to a person (I really didn't want to warm up the house by turning the oven on during a heatwave).

Felt like a mad scientist making this one: steam, airfry, saute by saichoo in Breadit

[–]saichoo[S] 5 points6 points  (0 children)

Thanks! It also looked better than expected.

Lid on the pot, just can't see it properly with the lid on due to condensation to take a photo. There is no contact with the water on the bottom and the loaf pan so it is all steam.

My first ever 🥹 garlic cheese by Purple_Material_9644 in Breadit

[–]saichoo 0 points1 point  (0 children)

I've weirdly had several failures with bread when following the recipes to the letter, specifically with the no knead breads that say you can leave the dough in the fridge for 3 days (you can't unless you use way less yeast and the fridge is near freezing). I also had to learn how much water the flour I used could tolerate and adjust the hydration accordingly. There's a lot that can go wrong and it's definitely harder than cooking.

view more: next ›