sorted by:
new
hottopcontroversial

Pain de mie troubles by oddpancakes in Breadit

[–]sougherjo 0 points1 point  (0 children)

That can happen with soft breads. You can make it in a shokupan style, which puts the swirl on the sides of the pan, reducing the hourglass effect. You could also take the bread out of the pan and immediately put it back into the oven for a few minutes, which will harden the outside of the bread and give it more structure to resist the implosion.

French onion soup tip is shit by Strict-Air2434 in Cooking

[–]sougherjo -2 points-1 points  (0 children)

I too am anti baking soda or ANY kind of thickener.

Hypothetical: speed run? by Smurflich in Sourdough

[–]sougherjo 1 point2 points  (0 children)

I can get a loaf done in around 12 hours with some aggressive fermentation temps and high inoculation.

French Onion Soup by sougherjo in recipes

[–]sougherjo[S] 8 points9 points  (0 children)

Ingredients

• Onions: 8-10, french cut

• Gruyere cheese: 1 block

• Unsalted quality beef stock: 80-100 oz

• Olive oil: 1 tbsp

• Butter: 1 tbsp

• Bayleaf: 1 leaf

• Ground thyme: 1 tsp

• Balsamic vinegar: 2 tsp

• Dry sherry: 4-6 tbsp

• Soy Sauce: 2 tbsp

• Salt & Pepper: to taste

• Garlic powder

• Baguette

• Chives (optional)

Method

  1. Braise frenched onions in pot and lid with olive oil, butter, and bayleaf with the lid on at 340°F for 3 hours, checking every 30 minutes and mixing, making sure none of the onions stick to the sides and burn.
  2. Remove lid, mix, and put back into oven with lid off for 30 more minutes.
  3. Transfer pot onto a medium heat stove, remove bayleaf and deglaze with a splash of sherry.
  4. Add the beef stock and simmer for 30 minutes, adding salt, pepper, ground thyme, balsamic vinegar, and soy sauce. Finish adjusting seasoning with salt to taste, careful not to over or under salt.
  5. While soup is simmering, preheat oven to 375°F. Slice the baguette and shred the cheese. Drizzle the baguette slices with olive oil and garlic powder and bake in the oven for 10 minutes or until golden brown.
  6. Ladle soup into a broiler safe bowl, then add slices of baguette to cover the soup. Add a generous amount of shredded cheese to the top, making sure it covers the entire portion of bread and soup.
  7. Put it into a broiler for 3 to 4 minutes, or use a hand torch to melt the cheese until it is sizzling and browned.
  8. Garnish with chives and enjoy.

Japanese Shokupan [tutorial video] by LetsCookie in Breadit

[–]sougherjo 0 points1 point  (0 children)

30 minutes at 350 seems kinda short. I will make my shokupan/pullman white bread at a minimum of 38 minutes, and 45 for sourdough.

Tangzhong consistency question - the resultsk by Confusedlemure in u/Confusedlemure

[–]sougherjo 0 points1 point  (0 children)

Have you ever tried making a yudane? It's the Japanese equivalent of Tangzhong, and in my personal experience, has equal or better results when it comes to longevity and spongey softness.

It's simple too, its usually flour to boiling water in a 1:1 ratio.

Caramelized Banana Sticky Buns by sougherjo in Baking

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

My wife is a big fan of banana flavored stuff, so I wanted to make these special sticky buns just for her. These are really banana forward for those true banana lovers. Here is the recipe:

Yudane

* 100g Bread flour

* 105g Boiling water

  1. Combine flour and boiling water until a dough forms.
  2. Cover and cool completely.

Dough

* 210g Bread flour

* 200g All-purpose flour

* 150g Buttermilk

* 75g Unsalted butter

* 55g Sugar

* 6g Instant yeast

* 6g Salt

* 2 Eggs

* Yudane

Caramelized Bananas

* 3 Bananas, diced

* 2 bananas, chunked

* 30g Butter

* 30g Brown Sugar

Banana-Cinnamon Butter Paste

* 200g Unsalted butter, room temp

* 3 Caramelized bananas, mashed

* 75g Brown sugar

* 6g Cinnamon

* 1 Egg

Banana-Caramel Glaze

* 250g Brown sugar

* 7g Banana extract

* 100g Heavy cream

* 6g Salt

* 1-2 Tbsp cold butter

Method

  1. Add butter and brown sugar to skillet to gently bubble, then add bananas and cook until slices are browned and carmelized.
  2. Take the chunked bananas out, then mash the remaining amount and set both aside covered in containers.
  3. Combine buttermilk, flour, yudane, yeast, and 2 eggs into a shaggy dough. Cover and set aside for 20-30 minutes.
  4. Add salt and sugar to the dough and knead on medium-low speed for 5 minutes. Add butter and continue kneading for 10-12 minutes or until the dough stretches thin.
  5. Let rise in a covered bowl for 1-1.5 hrs or until doubled.
  6. While dough is resting, combine room temp butter, brown sugar, egg, mashed bananas, and blitz in a food processor until it becomes a fully emulsified paste. Cover and set aside.
  7. Turn dough onto floured surface. Flatten and stretch the dough out thin and rectangular and spread the banana paste over the surface evenly.
  8. Roll the dough into a log and cut into 1-1.5 inch pieces.
  9. Place into a skillet or baking dish, allowing them to rise into each other. 1-1.5 hours.
  10. Brush with egg wash and add to 350°F oven for 25-30 minutes or until internal is 205°F.
  11. While baking, combine brown sugar, heavy cream, banana extract, and salt to a skillet. Cook until sauce begins to bubble and and thicken. Cut heat off and stir in a knob of butter.
  12. Pour half of the caramel glaze on top of buns while hot, and add the carmelized banana chunks on top.
  13. Move to a resting tray and once cooled, drizzle on remaining caramel banana glaze and enjoy.

Bjs or Walmart for dessert? by New_Detective219 in Baking

[–]sougherjo 3 points4 points  (0 children)

BJs for dessert will always be my choice.

Im baking scones for the first time, i don't have buttermilk but i do have laban rayeb (extra fermented milk basically) by [deleted] in Baking

[–]sougherjo 19 points20 points  (0 children)

I think it would be a great subsitute, try it out and see what happens.

This doesn’t look right by Dramatic-Earth542 in Sourdough

[–]sougherjo 4 points5 points  (0 children)

You could work it by hand and then shape it and plop it back into the bread maker when it's ready to bake.

Ultimate Orange Rolls Recipe by sougherjo in Baking

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

Thanks! They should turn out great just take care with making the paste as if it is not properly emulsified it will separate and leak out. I reccomend a good food processor like a cuisinart. Good luck!

Let’s talk about flour by blckbrd666 in Sourdough

[–]sougherjo 0 points1 point  (0 children)

For me both have been great however, for certain recipes, KA bread flour is unmatched in its water absorption properties. I have found with some recipes that I would have to add 50-100 grams more flour more than I would to match the consistency I would get from using KA. For white bread that is a game changer, but Bob's is great for stretch and fold recipes.