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OFFICIAL THREAD: General Cookery and Discussion

edinatlanta

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Piobaire

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I've messed around with starts before but always seems to end up as being too much trouble and unsustainable. It's something for the professional kitchen as it requires space and consistent tending.
 

edinatlanta

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I've messed around with starts before but always seems to end up as being too much trouble and unsustainable. It's something for the professional kitchen as it requires space and consistent tending.
Biga and poolish are so easy i can do it. The poolish takes as much work as any overnight dough in Flour Water Salt Yeast.
 

Piobaire

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Did you use dry yeast or go the hard core route of letting wild yeast start it? I've only ever done it with wild yeast and get bored/forgetful about maintaining the starter. I suppose if I were to just start new with commercial yeast whenever I felt like it that would be easier, and only takes a day in advance planning vs. what could be weeks, and still get some of the nuance a prefermentation gives.
 

edinatlanta

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Did you use dry yeast or go the hard core route of letting wild yeast start it? I've only ever done it with wild yeast and get bored/forgetful about maintaining the starter. I suppose if I were to just start new with commercial yeast whenever I felt like it that would be easier, and only takes a day in advance planning vs. what could be weeks, and still get some of the nuance a prefermentation gives.
Poolish usea dry yeast a levain with wild yeast is next. His recipe uses about 3kg of whole wheat flour for the starter. I'm predicting I'll be like you: do it once as a project and then..... maybe nothing
 

edinatlanta

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My liaves will not be misshapen.


For they are homemade rustic.
 

otc

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You better visit the Spice House to restock those. Same family as Penzeys but I like their (the Spice House) blends better.

I didn't know they were related to penzeys. Big fan of penzeys although there isn't a physical location near me and I don't usually want large quantities of spices (I am almost out of their double strength vanilla and my Fox Point blend is getting old though...)

Usually the bulk bins at whole foods are what I end up with... Just buying as needed. But maybe this project will kick start doing a better job of throwing out old spices, restocking, and buying smaller quantities.
 

edinatlanta

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Halfway done with my baking!!!
20200606_122511.jpg
 

edinatlanta

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First loaf was a bit doughy right at the center bottom and needed a bit more crispyness. The second will get five minutes more in the oven. I thought the loaves might have been over prooved but maybe they were slightly underprooved. They rose super quickly while prooving so i cut that short about 15 minutes. The wheat bran provides such a satisfying shatter.
20200606_130200.jpg
 

jcman311

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I didn't know they were related to penzeys. Big fan of penzeys although there isn't a physical location near me and I don't usually want large quantities of spices (I am almost out of their double strength vanilla and my Fox Point blend is getting old though...)

Usually the bulk bins at whole foods are what I end up with... Just buying as needed. But maybe this project will kick start doing a better job of throwing out old spices, restocking, and buying smaller quantities.
The have very similar blends as Penzeys. Fox Point is basically the same as Lake Dr and their steak seasonIngs (good for roasts) and very similar as well.
 

Piobaire

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My dude, it's "proofed," not "prooved."
 

edinatlanta

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The bottom one is the second loaf. The five minutes extra was very beneficial. This one was proofed properly but was also retarded in the fridge so the first one was not off by much. I think had i baked to more color on the crust the inside would have over baked. Methinks next time i don't know what i will do differently.

Do you like baking bread? Do you have flour water salt yeast (the book)? Because you need it if you don't got it.

20200606_154301.jpg
 

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