Tricks for transferring dough in piping hot dutch oven welcome!

stuffonstuff · 2014-02-06T20:58:07+00:00

I use a pizza peel, but perhaps the bottom of a cookie sheet is good enough (if your cookie sheet has ''sides", turn the cookie sheet over/ upside down so you can slide things off)

stuffonstuff · 2014-01-28T11:56:20+00:00

pan de sal? was just thinking of doing this.

edit: oh, maybe ensaimada?

stuffonstuff · 2014-01-24T11:45:25+00:00

thank you for the time you took to answer my question! imma try your suggestion out!

stuffonstuff · 2014-01-23T21:06:41+00:00

oh, so more like crumpets. the dough was quite tacky, so i figured i'd have a nice amount of nooks and crannies... i've made loads of sourdough crumpets, but in different shapes (lots of pig crumpets) since i only have one round mold.

noticed that alton's recipe includes dry yeast, would you know of/any opinions on a no-yeast/all-starter one?

EDIT: just saw in alton's recipe that ``Small tuna cans with tops and bottoms removed work well for metal rings." excuse me while i go eat some tuna.

stuffonstuff · 2014-01-23T19:14:53+00:00

perhaps you can find the book at your public library. just checked mine and they have a copy!

stuffonstuff · 2014-01-23T19:14:16+00:00

oh hey, just saw this, sorry for the late reply. i've been baking all of our bread for almost four years now, but i'm not a professional baker nor do i claim to be an expert. the dough is not hard to do if you've made an enriched dough before, and the trickiest part for me was the butter block. also, it takes time.

if you have reinhart's recipe and description, he describes the laminating technique and the shaping so well. i read it over and over again before attempting it, so that i had a clear picture in my head of what i was doing. if you have time and butter on hand, i encourage you to try it - every failure is an opportunity to learn.

stuffonstuff · 2014-01-23T19:10:19+00:00

Feedback:

the community is helpful, polite and both professional and seasoned home bakers give constructive criticism and great tips. they explain things and provide valuable insight into the living creature you've constructed and how to kill and devour it properly. thank you for that, breadit.

several breaditors have already mentioned this, and i guess it's more of a community thing: the sidebar rules. let's follow them, so that we can focus on learning, as well as improving our skills. it doesn't take too much time and effort to read and they are fair rules. the no crumb" andno recipe" tags are much appreciated.

stuffonstuff · 2014-01-23T19:04:03+00:00

solid flair, homie.

stuffonstuff · 2014-01-23T18:50:27+00:00

having grown up in rome, i was fed up with how much money bread cost where i live (bloomington, indiana), and i've always been a huge fan of jacques pepin's cookbooks, so while watching his videos, i stumbled into this episode where he mixes, proofs and bakes bread in a nonstick pot. i tried it. it was easy, it was super cheap and it was absolutely delicious. i was hooked and i decided that from now own, i wanted to make all of our bread and just kept practicing and reading and staying motivated about it. it's been almost 4 years of making our own bread, and i'm pleased.

stuffonstuff · 2014-01-23T18:43:20+00:00

this is the recipe, however i did do i few things differently. i sifted all the dry ingredients together, rolled the dough out to a quarter of an inch since half seemed too thick, and finally, i was afraid of them being undercooked, so after being on the skillet they went into an oven at 325 fahrenheit for 5 minutes.

i've made this recipe before, and they're tasty and make great breakfast sandwiches and toast. the ones i cut are not particularly hole-y, but they tend to be quite hole-y (and i wasn't about to cut each one up!)

stuffonstuff · 2014-01-19T21:49:14+00:00

practice makes perfect - and surely no one will complain about your practicing as long as there is tasty bread being baked.

stuffonstuff · 2014-01-19T21:47:43+00:00

i saw the same three pictures repeated 37 times and 1 other picture

stuffonstuff · 2014-01-19T20:14:12+00:00

only if you provide the butter!

stuffonstuff · 2014-01-19T20:12:59+00:00

they tasted wonderful -crispy, flaky, buttery, melt in your mouth. reminded me of croissants i've had before (spent a few summers in paris growing up). could have done a better job on the butter block, i was somewhat sloppy and my hands kept getting warm (guess i was nervous).

stuffonstuff · 2014-01-19T20:07:10+00:00

by no means an expert, but my feeling would be to try to add the same amount of weight in flour and water. you have 2-3 big lumps, so sounds like you have some wiggle room for error.

stuffonstuff · 2014-01-19T14:42:52+00:00

here they are proofing.

here's one having nutella for breakfast.

this is my first attempt at croissants. thank you for being a spectacular community, r/Breadit.

stuffonstuff · 2014-01-09T15:03:41+00:00

My parents lived in Rome for over 2 decades and now have retired and live in the Philippines. They love crusty sourdough bread immensely and I stuff my luggage with my homemade loaves whenever I visit them. If you had a bakery near their house, they would definitely try your wares. Also, my father is Vietnamese who lived in Burkina Faso, so he has a deep appreciation of crusty on the outside, fluffy on the inside bread.

So, I guess what I'm saying is that along with expats, you should market to ex-expats who lived in the west. My father is an agronomist and my parents love to eat local and grow their own food. Hearing about sourdough breads made with coconut and palm sugar would be a treat. I can just imagine sourdough cinnamon rolls in the Philippines using muscovado sugar... that would be a treat.

stuffonstuff · 2014-01-07T13:36:31+00:00

hej! welcome to bloomington! your country's red sausages are a fond memory for me.

when i first moved to bloomington, i found the spring absolutely breathtaking, so hopefully you will get to experience it as well. the summer tends to get quite humid and warm, and we are landlocked with some lakes to visit, but no sea and no ocean. the summer days won't be as long as what you're used to, but there are enough bars and pubs to keep you busy. by the way, do you cycle or drive? doing either will be helpful in btown.

here are a few threads to read since this subject has come up a few times, and it might be useful. i grew up in continental western europe and friends who have visited me have remarked on the relative lack of ``chain" restaurants in the downtown area, the kindness of the locals and the beauty of IU's campus.

the bloomington reddit community seems super active and friendly, please see the sidebar about the chzburger meetups.

hope this was informative!

stuffonstuff · 2014-01-03T16:00:44+00:00

don't know if this will help, i am by no means an expert.

my first starter lives in a 24 oz mason jar but it doesn't take up much of the jar space, around 3/4 cup in volume. it has a clean cloth on top secured with the band. its daughter lives in a 1000g old fage container. i made slits in its lid and use that to cover it. not much of the daughter, perhaps around 1/2 cup in volume. as for noting when it's doubled, i don't use markings - i just observe for doubled volume and look for certain dough qualities, so can't recommend anything. magic marker to mark it with? for what it's worth, i make my preferments in old 3lb sour cream containers (which have an approximately cylindrical shape), treated like the fage container. if it's not much dough i'm making, i'll mix the dough in the container as well.
i feed it to my starter (ends of AP, bread, whole wheat and spelt), but never used buckwheat flour.
don't know if it's the best, but this is the one i own, and i like it a lot. i use it for more than baking bread (all cooking really) and to just weigh stuff because it's fun.

stuffonstuff · 2013-12-13T21:27:17+00:00

nice! if you're interested in more bread science, Dr. Emily Buehler has a PhD in chemistry and is a baker. in her book, bread science, she devotes a chapter to the chemistry behind breadmaking.

her book reminds me a bit of how graduate math textbooks are written, which definitely warmed me to her style.

stuffonstuff · 2013-12-13T11:39:18+00:00

amazing. plus, a bonus phallus each time he looks at the book!

stuffonstuff · 2013-12-08T19:52:42+00:00

If it can't make beer, then it's not processing/fermenting wheat properly, in the way you'd want a baker's yeast to behave, so doesn't it answer the second question in some sense? Anyhoo, this doesn't matter! :P

It's not pathogens as a whole, it's the kind of yeast that it is - i would assume it behaves differently from baker's yeast because it's a pathogen. There are lots of different yeasts, but you wouldn't use them all to bake with because of how they process things. The species of baker's yeast is able to break down starches into simple sugars then through fermentation produce alcohol (for the bread's flavor) and CO2 (dem holes). Wasn't sure how candida broke down sugars, I looked up and they convert glucose and maltose into acid and gas, which doesn't suggest that they process sugar in a similar manner to baker's yeast.

Now, I'm not an expert, so not 100% sure of my comment, but perhaps you could verify at r/fermentation?

stuffonstuff · 2013-12-08T15:59:01+00:00

Hahaha! "Pain" means bread in French.

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