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A scheduling tool for bread baking

breadscheduler.com

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Re: A scheduling tool for bread baking

#71

Post by revertts »

esquire_900 wrote: post #37

I've recently been making very low effort bread, which takes less then 10 minutes overall, and is (in my novice eyes) exactly the same as bread that has been kneaded with the "proper" schedule. Perhaps one of the experts here can shine a light on why something simple like below creates (almost) the same quality as a mixture that has been processed with much more effort? - Put everything in a bowl, and mix it until it…

> Put everything in a bowl

Care to share your measurements? I’m aiming for something similar, but having trouble getting my ratios dialed in.

Re: A scheduling tool for bread baking

#72

Post by sampo »

I have found that a minimal version of no-knead bread is already good:

700ml flour, 350ml water, 1 to 1.5 tsp salt, 1/4 tsp instant yeast. Mix in bowl, cover, let stand for 12-16 hours. Put dutch oven in oven, heat to 250C. Take out the hot dutch oven, sprinkle some bran or flour or cornmeal on the bottom, scrape dough from the bowl into the dutch oven, sprinkle some bran on top. Bake 30min with lid, remove lid, bake 20min more.

I am sure extra steps (autolyse) and extra work (folding, shaping) would improve it, but even this minimal procedure makes tasty bread.

Re: A scheduling tool for bread baking

#73

Post by nimrody »

atomi wrote: post #64
juanbyrge wrote: post #25

I have been baking sourdough for 2+ years and I don't think people should take the timing too seriously. Yes it's good to loosely follow a schedule but if you don't the bread will still turn out fine. I don't think I've ever followed the exact same schedule twice. A few times I flat out forgot about the dough and shaped it hours after I was supposed to, and it still came out amazing. Sourdough is very forgiving. The…

Yes! I think it's also important to remember that you're cultivating a living organism. It's an art, and you should adjust your schedule based on what the dough is doing.

That's the most difficult part for me. We need more than a schedule - we need instructions how to modify the schedule and perhaps ingredients based on what we get.

The "Quarantine bread" receipt was wonderful last week. This week, for some reason it turns out terrible (dough very sticky, bread burnt on the outside, etc.) No idea what went wrong and what I should have done to fix this.

Re: A scheduling tool for bread baking

#74

Post by girzel »

esquire_900 wrote: post #37

I've recently been making very low effort bread, which takes less then 10 minutes overall, and is (in my novice eyes) exactly the same as bread that has been kneaded with the "proper" schedule. Perhaps one of the experts here can shine a light on why something simple like below creates (almost) the same quality as a mixture that has been processed with much more effort? - Put everything in a bowl, and mix it until it…

Gluten development can happen through two mechanisms (usually both are in play), once water is added to flour: either physical stretching (kneading), or just time. The stretch-and-fold method balances these two. But if you're letting the dough sit for 12-20 hours, that's achieving the same effect.

Re: A scheduling tool for bread baking

#75

Post by gen220 »

fxtentacle wrote: post #54

I feel like that website is slightly counter-productive, because it puts a very strong emphasis on timing, whereas for producing high-quality bread, things like dough handling techniques, dough and oven humidity, or baking temperature have a much stronger effect than timing.

Also ambient temperature and dough temperature!

My dough was a full 10 degrees F warmer than normal after mixing recently, and it finished rising 1/6 faster (about 2 hours). Temperature strongly impacts the fermentation stage (warmer means the yeast works faster).

Re: A scheduling tool for bread baking

#76

Post by rand_r »

sampo wrote: post #72

I have found that a minimal version of no-knead bread is already good: 700ml flour, 350ml water, 1 to 1.5 tsp salt, 1/4 tsp instant yeast. Mix in bowl, cover, let stand for 12-16 hours. Put dutch oven in oven, heat to 250C. Take out the hot dutch oven, sprinkle some bran or flour or cornmeal on the bottom, scrape dough from the bowl into the dutch oven, sprinkle some bran on top. Bake 30min with lid, remove lid, bake…

Does the bread rise while it's baking in the oven? I've tried to do this no-knead recipe and the bread came out pretty flat.

Re: A scheduling tool for bread baking

#77

Post by jjgreen »

rmetzler wrote: post #36
guidedlight wrote: post #20

I’m from Australia, and this site uses a weird imperial mix and metric measurements. Weights are in grams, but temperature is in fahrenheit (I think, doesn’t actually say). Please use one measurement system make it consistent, as well as switchable. Thanks.

I‘m from Germany. Thanks for having ingredients in grams and making it switchable. But how much is 425°F in Celsius? :)

Easy way to remember: 32F = 0C, -40F = -40C, and the relation is linear

Re: A scheduling tool for bread baking

#78

Post by scruple »

i_am_proteus wrote: post #51
jwr wrote: post #49

Or you could also learn how to make mixed 4/3 rye/wheat sourdough with a natural starter, which requires no scheduling at all. Just mix it in the morning and put it in the oven some time in the late afternoon/evening. I've been doing it for years and it's the only kind of bread that I can make on a regular basis. It's something you can actually do daily, not an additional hobby. Ingredients: * 400g full-grain rye flo…

Most of my breads use a mixture of rye and wheat with a wheat sourdough. I'll have to give the rye sourdough a try. Finding rye at retail stores in the USA is very difficult. I have to order mine directly from a mill.

We do rye and wheat sourdough at home, as well. Prior to the lockdowns I had no problem finding 5 pound bags of wheat flour and 3 pound bags of rye flour. Now, though... Can't even find it online.

Re: A scheduling tool for bread baking

#79

Post by JoeAltmaier »

scruple wrote: post #78
i_am_proteus wrote: post #51

Earlier quoted context omitted.

Most of my breads use a mixture of rye and wheat with a wheat sourdough. I'll have to give the rye sourdough a try. Finding rye at retail stores in the USA is very difficult. I have to order mine directly from a mill.

We do rye and wheat sourdough at home, as well. Prior to the lockdowns I had no problem finding 5 pound bags of wheat flour and 3 pound bags of rye flour. Now, though... Can't even find it online.

Huh. I was just at the local Asian grocery. Piles of bags in the back.

Re: A scheduling tool for bread baking

#80

Post by joshvm »

atomi wrote: post #65
joshvm wrote: post #43

Earlier quoted context omitted.

One thing that really made a massive difference for me was making a proofing box. It's a large EPS container (similar to the ones that market sellers use) with a seedling heating mat inside. I control it with a cheap (like Temperature control makes an enormous difference. I live in a cold house, hence why I built this. To make things worse, my kitchen has marble worktops. So if you use cold or tepid water and then kn…

I love this idea of a proofing box with temp control using a heated mat. Thanks for sharing it!

FYI the basic design is actually within the preview on Google Books (page 47).

https://books.google.co.uk/books/about/The_Noma_Guide_to_Fer...

I recommend adding a wire rack so your container doesn't sit directly on the mat as well.

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