>>1593 switched to a bread flour that has barley in it and i've been cold proofing for 48h and it has made a monumental difference plus i can bump the hydration up a lot

>>1596 >barley Malted, or just barley?

>>1597 >>1597> malted, its Sams club bread flour, it is bleached but not brominated and seems on par to king Arthur BF but costs less than half as much. Plus KA doesn't even use malted barley anymore, they cheaped out and use a lab grown "enzyme"

>>1593 i've been itching to make brioche again but i'm trying to be less of a fat fuck.

>>1599 Making it yourself is a diet loophole, it's hard to be a fatass if you make everything from scratch yourself. Going to take you like 6-8 hours start to finish to get some buttery brioche rolls, just don't buy and eat storeslop and you'll be fine.

what is an absolutely idiot proof recipe for a sandwich roll type bread? I have some left over prime rib that I discovered doesn't reheat well as slices so I'm going to turn them into steak sandwiches.

>>1602 https://www.kingarthurbaking.com/recipes/soft-sandwich-rolls-recipe You can just use some extra flour instead of the potato whatever if you don't feel like coming up with that, this should do you for sure

>>1603 I meant a long type of roll like you would make a sub with. something that's sturdy enough to hold up to being dunked in jus.

>>1604 I got you, that's going to be an italian or french style loaf then. Unenriched and crusty. This one is simple, detailed, and just uses a baking sheet instead of calling for a stone or anything that you might not have: https://www.kingarthurbaking.com/recipes/the-easiest-loaf-of-bread-youll-ever-bake-recipe They shape this into 2 rolls, you can do everything else the same but just divide the dough into 3 or 4 pieces for smaller rolls if you like. King arthur is a great recipe resource btw, you can look around the site and see if you like something else better. This is another simple one that would be pretty much the classic to use for an au jus situation, but the recipe is a bit less detailed and without pictures etc: https://www.kingarthurbaking.com/recipes/french-style-baguettes-recipe

There is a special occasion that prompted me to try to bake a bread with filling by using a multicooker (Instant Pot, but without pressure stuff). I don't have much experience with baking and so far results were mediocre at best, but hey, I learned a bit, so I should get it right this time, right? WRONG Anyway >make a biga (a sort of pre-ferment) overnight >turned out alright IMO >decided to make a 75%/25% white/wholegrain wheat flour bread, around 65% hydration, not counting the filling >mixed and kneaded the thing >added an egg and a bit of oil >seemed pretty alright, maybe a bit tough, but hell if I know >bulk fermentation >maybe a tad too much, but not sure >the original plan was to just fold the filling into the dough >but in family it was done via splitting the dough into 3 flattened pieces and sandwiching and I wasn't sure if I could fold it properly >decide to do so >but the dough doesn't quite want to stretch well enough to fit into multicooker when worked by hand >flatten the pieces with a rolling pin >sandwich with the filling >put into cooker for final proof >... >something's wrong >it's not rising that much >but eh, nothing can be done, bake >result - pic related Yeah, I'm sure I pretty much wrecked the gluten structure and air pockets with that rolling pin and that egg probably toughened the dough too much in first place. It's not horrible, it's just more dense that what I normally eat, but also with no hint of sweetness because I didn't use sugar thanks to using biga.

>>1629 65% hydration with 25% whole wheat is going to be pretty low, and you're right that egg probably toughened it up more. Usually you use eggs as structural aids in something like a brioche that is otherwise so loaded with butter etc that just the flour can't handle it. The oil was a good saving attempt, at least, and while rolling flat might have degassed it it wouldn't have damaged the gluten. You can think of like cinnamon rolls or something like that that is explicitly rolled flat always, those come back from that just fine. What was the filling?

>>1630 >What was the filling? meat

>>1630 btw. I see. I expected the filling to add too much hydration, so I didn't even add all the water as planned. I guess I screwed up big time there.

>>1602 fuck all that other noise, this is the only dough recipe you'll ever need. This recipe will make 3 large sub rolls or 9 to12 buns Just knead it for a minute until everything is mixed then cover and rise for 1 hour, then in the fridge overnight (or up to 4 days). next day warm it up on the counter for 1-2 hours then you're good to divide up and shape for a final 1 hour rise before baking at 450f until not burnt from there you can make simple changes for different uses -switch the butter to olive oil for pizza crust +double the butter for softer buns -skip the butter for a harder crust baguette style rustic bread + 2 tbsp sugar, 1 egg and replace half the water with pineapple juice for Hawaiian dinner rolls when you're confident with that bump the hydration up to 70% then 75% which is real easy to do with bakers percentages and a bread calculator

>>1633 maybe back the salt down to 1% for breads where you want more rise and if you have the time backing down to 0.5 tsp of yeast will slow things down but result in a more flavorful bread

>>1633 this recipe in action

>>1667 Wow very compelling

>>1668 i wanted you to see the crumb not my pizza

I tried and failed at making bread last year, now my yeast is dead and I have a bunch of bread flour left over. Are there any easy things I can make with the bread flour that doesn't require me to buy more yeast?

>>1676 biscuits, flour tortillas, pie crusts, crackers, cookies. awhile ago i came up with a quick rise pizza crust recipe that use baking powder as the levening agent, it tastes spot on for a Digiorno frozen "self rising crust" so good enough for a emergency snack pizza

it came out ugly looking and the crumb was a little dense, but it's edible. I will use the other half tomorrow to make croque monsieur with my easter ham.

>>1684 Not bad at all for a first outing, I'm guessing you didn't do the steam pan? Would have helped with puffing up a bit better if so but you're on your way now anyway, sandwich looks bomb

>>1685 if I want to make another loaf on wednesday should I mix the dough up tonight and keep it in the fridge until then?

>>1686 Depends on the recipe, the yeast will keep working in the fridge so you have to be careful with that. If you're doing the king arthur easiest loaf recipe and want to fridge it for that long, reduce the yeast from 2.25tsp to 1tsp and it should be ok so long as your fridge is cold. Just remember that any room temperature rising will be slower also if you do this.

how do I keep my dough from drying out when it's rising? when I left it in the fridge overnight it got a hard skin on the top. I don't have any plastic wrap to put on it and the towel I covered it with didn't seem to help.

>>1689 i used tin foil to cover my bowl but i did make sure to get good seam on the edge of the bowl and used a dish set on top to help press on the seal. also i put some evoo in the bowl and swirl the dough ball around so the there is a thin coating all over it or hit the DollarTree and get picrel for $1.25, they seal tight and the 12c is plenty big for a large batch of dough

>>1689 Best to worst: >plastic wrap (don't have it, I know) >container with a lid >wet towel (maybe you used a dry towel) >aluminum foil >cover first bowl with another bowl the same size or bigger, upside down >cover with something else like a baking sheet >roll it in oil to coat

>>1694 >>1695 I will try foil and the oil since it's what I have right now. I think I fucked up though. I was wondering if I should reduce the salt I was adding since my butter was salted and then forgot to add the salt completely. is it ruined or can I save it?

>>1698 it will rise more (salt slows down the yeast) you're not eating it plain so it shouldn't be a issue. Whats your recipe look like?

>>1699 I was trying to follow this one since the poster sounded so sure of it >>1633 should I push the dough down or will it be fine in the fridge?

>>1698 It will rise faster like the other anon said and it will taste a little bad (just bland mostly) but you have Some salt and the butter of course so it'll be ok

>>1704 yes push the dough down before chilling it because it will still grow in the fridge, instead of just punching it down try to fold/roll it back into a tight ball.(doing so builds more gluten then kneading ever could plus you don't have to knead nearly as much this way) There are other more complex methods but i personally just mix/knead the dough until it forms a ball then put in a lightly greased bowl and right into the fridge overnight, take it out in the morning and allow it to warm up to room temp in the bowl for 1-2 hours then do the final shape on the loaf and let that rise for 1 hour before baking the proper cold proofing way is to knead, let rise, stretch fold, let rise, stretch fold, shape, refrigerate 48h let warm up/ rise, then bake. but that more complicated and requires precise timing and tastes exactly the same steam in your oven helps the crust dramatically, i cover the bottom of a pie tin with water and set it on the bottom rack while it preheats

>>1704 it's not a problem if you didn't, it'll just get giant

>>1704 i was a little hasty with that post, it is a very good bread recipe...provided you're house is around the same temp as mine (75f) and you're using AP flour or bread flour i know 10 degrees doesn't seem like much but a 1 hour rise at 75f turns into a 4-5 hour rise at 65f So if you follow my direction and its really cold in your house you're loaf will be dense and if you live in a 90f swamp your dough will overproof and you'll have a giant flat bread

>>1593 Gonna start bulk fermentation of da dough in a bit. It's not sourdough, I'm just using normal yeast but I wanna get used to shaping and stuff before I make a sourdough starter. Bread will be done in about 10-12 hours, I'll post if it comes out okay.

>>1724 Very good idea, ygmi. Sourdough is the meme right now but even with a good amount of experience using commercial yeast it can still be very challenging. It's not sensible for anyone to start with sourdough. I'm not even convinced it's worth doing at all, if you just want bread, but if you're into baking as an autism hobby then definitely go for it.

>>1725 Thank you :> and yeah I just want it as an autism hobby. I don't care that it takes so long and stuff, I just like making the bread. Picrel is an earlier loaf I made.

>>1726 Very decent, how much have you baked overall? If you're an autism hobbyist then I'd recommend getting some good books on the topic when you're going to really dive in. There's obviously a ton of recipes and resources available for free online but a lot of it is written by retards (and for retards) and contains incorrect, conflicting, poorly-principled etc information. Sourdough specific recs: >Flour Water Salt Yeast >The Perfect Loaf Bread general but including sourdough: >The Bread Baker's Apprentice >Bread by Jeffrey Hamelman

>>1727 Thank you so much for the recommendations !! I haven't really looked into books but for baking I kinda follow Clair Saffitz. >How much have you baked overall? I just started like this month I think, I've baked a couple of loafs and some desserts like the chocolate babka in picrel.

well there was even more trouble with my dough. it's been sitting in the fridge for the last 3 days and when I took it out to warm up today I noticed that in spite of being covered with the oil and foil the top had completely dried up into a solid layer which was preventing the dough below it from rising. I flipped it over and it's sitting on the table now, but I wonder if it's still usable or if I should start a new batch? I'd like to be eating it in about 6 hours from now so I think I still have time to start over.

>>1736 might just be frozen, give it awhile

>>1737 it's not frozen just super dried out. can I rehydrate it somehow or is it fucked?

picture of the fucked up dough and my ham sandwich I made with the previous loaf

>>1739 wow that really dried out! shit you could still shape it and bake it but i don't think you'll get much rise, maybe try something like a flat bread or pizza crust

>>1740 I sprinkled a little water on it trying to rehydrate it and let it sit on the table for another few hours. it rose a little bit so I tried cooking it in my pot this time. for some reason I couldn't get it as brown as I wanted. it came out pretty shit but at least it's edible.

>>1743 Not even fucking with you I expected worse. With 3 days in the fridge plus some room temp time it may have been overproofed, that makes bread more resistant to browning. Rubbing down the crusty side real good with water and letting it soak back up is probably the best you could do. If it's going to be like this you should probably stick with room temperature rising, or a single 8-12 hour overnight at most.

>>1744 what size container is best for storing dough in? I have a bunch I put leftovers in but I don't think they're big enough.

>>1745 Weird question, as you shouldn't really have "leftover" dough that you're just storing indefinitely. For good results you need to be following a pretty stable, well conceived schedule with fermentation times otherwise disaster is likely. In general though if you're trying to put your current, active dough in something I'd say the smallest you can get away with is the best size. Really depends on your dough and how much you expect it to rise, but there's no point putting one dinner roll worth of dough in a gigantic bowl etc.

>>1746 I mean I put my leftover dinner in it. the containers are too small for dough I think. I can probably fit it in the bigger ones, but there wouldn't be any extra space for it to expand. how much empty space do you have to leave?

>>1747 Got it, that makes more sense. The rule of thumb for most normal doughs is that they should about double in size so, basically, you should leave that much room. It's hard to approximate volume visually like that but if it like barely fits in the container then you're not even close. What you could do is take a container that the dough just barely fits in pre-rising but that you have multiples of the same kind of container, divide the dough in half (or thirds) and put each portion in one container.