Bread Making — OZONE Asylum, home of the Mad Scientists

OZONE

This page's ID: 30684

Edit Post

Who can edit a post?	The poster and administrators may edit a post. The poster can only edit it for a short while after the initial post.

Your User Name:
Your Password:
Login Options:	Remember Me On This Computer

Your Text: Insert Slimies » Insert UBB Code » Close Last Tag \| All Tags UBB Help	Woohoo, bread making! One of my favorite hobbies. :) That looks like a great loaf, Tao! I wish I had an oven big enough to bake a loaf that high. As it is, I can't really bake pan loaves and have to go with flatter loaves (the batard is usually my shape of choice). I'm not really sure about the measurements, because I'm not used to baking in metric, but the recipe does seem to have a very low hydration. Let me do some conversions... OK, that comes out to 284 milliliters of water (assuming you're using UK fl. oz. and not US--apparently there's a difference) and 454 grams of flour, which comes out to approximately 63% hydration. Actually, that's not too bad. Professional bakers will bake more hydrated loaves, sometimes up to 80%, but the more water you add the more difficult it is to handle. The highest I go at home is usually about 70%. Higher hydration gives the bread a lighter, more airy crumb, but you have to be careful because if the bread rises higher than the structure can support, it will collapse. Still, you might want to experiment with more water and see how high you can get it. In my experience, higher hydration produces better loaves. The baking temperature seems [i]extremely[/i] low, though. Are you sure you don't mean 220 Celsius? I would be surprised if the bread baked all the way through at 220F for only a half hour. Oh, and what is granary flour? I'm not familiar with that term. As for the yeast, I use instant yeast for the convenience. If you're going to be baking a lot, you might want to try keeping a sourdough culture, but I don't think you have to worry about not being a "real" baker just because you don't use fresh yeast. Although you should definitely feel free to give it a shot and report your results! (Gotta comment on poi's comment about yeast and baking powder, though. While it's true that they are both leavening agents, they really aren't similar at all, and I would be wary of saying that they produce the same effect. You can't really substitute one for the other--some baked goods require baking powder, while some require yeast. Just wanted to clarify :) ) [img]http://www.liminality.org/asylum/sigs/quickie.gif[/img] ___________________________ Suho: [url=http://www.liminality.org]www.liminality.org[/url] \| [url=http://www.ozoneasylum.com/4837]Cell 270[/url] \| [url=http://www.ozoneasylum.com/5689]Sig Rotator[/url] \| [url=http://www.ozoneasylum.com/22173]the Fellowship of Sup[/url] Loading...
Options:	Enable Slimies Enable Linkwords

« Backwards — Onwards »

Show Forum Drop Down Menu