This is the exact type of tooling that current electronic media needs to leverage itself beyond just.... "news paper on a TV screen".
Great job great execution, and very nice and clean design!
A scheduling tool for bread baking
41–50 of 124 posts
Re: A scheduling tool for bread baking
#42"3:38am
Cut and Enjoy "
Honestly this site is everything that's up with the world these days. Just bake the bread, for crying out loud.
Re: A scheduling tool for bread baking
#43I hope this works for somebody, but I'm going to have to critique the whole concept of "timing' when baking sourdough bread. After years of baking sourdough I find that I cannot predict precisely the timing. I have to judge the dough at each step and not proceed until it is ready. This is especially true in that I like trying new things, making tweaks, fermenting at different temperatures, and this alters the timing.…
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 knead, you end up cooling the dough even more on the counter. It's a bit different with Tartine because you don't really knead the dough, but still - yeast is optimally active around 25C or so and if you have to wait for the dough to come up to temperature, that can easily add an hour or two. So you can control this by measuring the temp of your water and using a climate controlled box (which costs about a tenth of one of those pop-up Broder ones).
I do agree about starter refresh cycles though, as well as what hydration you put in, how much you put in, what exactly the flour is. I don't climate control my starter except during the winter when it sits by the boiler.
Most of the time my routine is identical to yours. Feed the starter overnight Friday, make the dough Saturday morning and bulk it during the day. Refrigerate overnight and bake on Sunday.
Strongly recommend watching Chad do it: https://www.youtube.com/watch?v=U4dyWZZVeWI
It answered a lot of questions I had from reading the book.
Re: A scheduling tool for bread baking
#44So funny how tech people must have such a detailed recipe for baking with sourdough. It's the same with coffee. Listen. Dough is a living organism. You cannot set a timer to it. It must be nursed, especially based on what flour you use, freshness of the flour, the climate, the moisture etc. If you want to be really good at baking, then bake at least 100 loafs and see what you learn. Then try to change the flour brand…
Yes, you're right. It really doesn't take a genius to make a sourdough. But you're misunderstanding the tech people. They will take tying shoelaces to the genius level. Same with baking bread. And it's a lot of fun for a lot of us.
Perhaps slightly off topic, but I have for years admired the cooking schematics on Cooking for Engineers. Here's the recipe for meat lasagne - scroll to the bottom and admire the schematic and the bonus layer diagram:
http://www.cookingforengineers.com/recipe/36/Meat-Lasagna
Edited to add: Oh, and you mentioned shoelaces, so the venerable Ian's Shoelace Site is a must:
Re: A scheduling tool for bread baking
#45I hope this works for somebody, but I'm going to have to critique the whole concept of "timing' when baking sourdough bread. After years of baking sourdough I find that I cannot predict precisely the timing. I have to judge the dough at each step and not proceed until it is ready. This is especially true in that I like trying new things, making tweaks, fermenting at different temperatures, and this alters the timing.…
[deleted]
Re: A scheduling tool for bread baking
#46I'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…
This is exactly my recipe, which I have been using for 5 years now with great success. It's foolproof. The bread will usually look like shit after you dump it into the iron cast pot, but will have a nice and smooth and tight surface after the first baking round with the lid on.
The bread will look like this: https://holycowvegan.net/wp-content/uploads/2018/02/no-knead...
If you stop the baking without the lid sooner, it will look like this: https://joyfoodsunshine.com/wp-content/uploads/2017/04/dutch...
Re: A scheduling tool for bread baking
#47Anyone know a good recipe for a real French baguette? I haven’t yet been able to find a baguette in the Bay Area that tastes like they do in France (lived there for three years). And honestly, good butter is hard to find too, although I did locate a little store in San Mateo that carries Echire.
Finding a flour that is close to French type 55 is going to be the biggest problem for getting a baguette that is close to authentic. Try King Arthur for some of the custom blends that are close to what you need; US “all purpose” flour has too much protein and the lower protein “cake flour” has a grind that is too fine.
Re: A scheduling tool for bread baking
#48Does someone has a plan to find T65-like flour in UK/London? Everything looks sold out now.
Re: A scheduling tool for bread baking
#49Or 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 flour
* 300g wheat flour
* 10-15g salt
* 600ml water
* 50-80g levain starter (rye based)
mix, wait 6-8h, bake at 210C for 1h05.
This is a very popular kind of bread in Poland, while I found that in the US people don't really know what to do with full-grain rye flour. I've read books that said it can only be used to make dark pumpernickel breads, and I never found the recipe above (or similar) in any bread-baking books I've read.
Also, the rye starter is fairly stable, forgiving and easy to maintain in a fridge.
Re: A scheduling tool for bread baking
#50Next step is to better schedule yeast procuring in stores around the world, I have been looking for it at stores close to me for two weeks now with no success, I've read that the situation is similar in other European cities.