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Hmm. I tried something new.
Made some bread dough.
>290 g of flour (2 cups and like 1/4)
>230ml(1 cup) of water
>2 table spoons of olive oil
>some salt
>table spoon of sugar
>packet of dry yeast
mixed little bit, 30 minutes of autolyse
Here is where I changed things up. instead of letting it rise for an hour or 2, kneading and letting it rise in the breadpan before baking,
I let it rise slowly in the fridge for 8 hours.
I took it out 30 minutes ago, kneaded it again, shaped it and put into a breadpan. But it's regaining volume at a slooow pace, probably looking at 1-1.5 hour of rising to get it to the size I want it to be to put it in the oven. Is this okay or did I goof?
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>>9065635
Y'all going to regret not answering me when my shitty bread comes out awesome and stuff..
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you don't need oil in bread.
1 cup water for 3 cups of flour is about right, so you need 3/4 cup more flour.
don't need sugar either.
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>>9065635
>Is this okay or did I goof?
I don't know, let us know how it comes out and it will be a learning experience.
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>>9065883
Thanks for confirming the 2 biggest doubts about this loaf.
>>9065901
30 minutes left. in the oven =/ we'll see
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>>9065883
You're right he doesn't need oil or sugar but you're wrong on 1 cup of water for 3 cups of flour. 33% is far too low a hydration. When I make a simple active dry yeast bread I use 2 cups water to 4 cups flour and 1 tsp yeast. It's easy to work with at 50% hydration and still produces a light crumb. Your reccommendation for 30% hydration will produce a fucking pie crust.
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>>9066014
1 cup of water for three cups of flour is not 33% hydration. Hydration is measured by weight, not volume.
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>>9065635
Yeah, it'll be fine. A long slow rise lets the yeast develop more complex flavors. I haven't been able to taste the difference outside of whole wheat loaves, but you might be able to.
You'll want to use less yeast next time, about a teaspoon or less, the finished product will probably have a yeasty taste but will still go great with some butter or margarine.
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Jesus... motherfucking.; Christ.. This is the best bread I've ever made without a dutch oven. dough like I said in OP, silicone long cake pan, 220C + boiling tray of water in oven for 20 min, remove tray of water, 220C for another 15min and I got this.
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Water made for an ACTUAL crust, slow rise added some ACTUAL flavor as well as some more sophisticated flavor. I'm not going back
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>>9066148
How's the crumb? Chewy? Fluffy and soft? I've had success making chewy bread with a long rise, but I want to learn to make it fluffy.
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>>9066148
Try putting the loaf on a semolina or cornmeal sprinkled peel for the second rise and preheating the oven for 30 minutes with a stone in it and sliding the loaf onto the stone. Much harder crust. Pic is similar to your recipe without the oil and sugar where I did that.
Thread posts: 13
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Thread images: 6