hey
experiment in old school bread right here
100% hard red wheat 6-8 cups
2tsp yeast granules
enough warm water to make it mostly slack
>pic related autolyse in process
gonna let the yeast go all night and come back to it in the morning and start baking.
in the mean time have some porn of my vintage Hobart stand mixer
Genuinely curious on how it will turn out. Keep us posted OP.
>>7398336
I presume Hobart is related to Kitchenaid? Very similar design, especially the attachment mechanism.
>>7398336
Has it ever been cleaned?
>>7398364
Hobart was the original product, they still sell xbawks stand mixers to professional kitchens but mine was the proto-Kitchenaid, and the consumer product was developed from it. mine about 3x the size of a Kitchenaid but is essentially the same machine.
Got it from my mother, I have i think all the attachments but don't use it all that often
>>7398368
yes nigguh but when you use a kitchen tool for 50 straight years it don't look fresh you see
autolyse complete,
>gluten acheived
covered with oiled wrap, not gonna touch it until the AM.
update: dough has risen 2x but im not gonna touch it, just going to bed now and let it do whatever. old style breadmaking in effect
>>7398956
>oiled wrap
>its a grocery bag
I love you so much
>>7398956
RIP in peace OP, we hardly knew ye.
Consumed by his own dough while he slept.
He's in a better place now.
>>7398956
WHY DID YOU COVER IT WITH PLASTIC
>>7398990
Probably because it mitigates loss of moisture.
>>7399059
$500.New England
I'll let you use the meat grinder attachments
>>7399142
Damn. The price is right even after currency conversion, but the continent is entirely wrong and it would cost too much to get there.
Thanks anyway.
I'm back. this has yeasted for about 12 hours and you can see it's alive and well.
punched down
kneaded about 5-7 minutes. added about 1cup of flour and the salt.
as you can see, it won't get to that smooth shiny surface that white flour will but it's quite elastic and coheres well
loaf pans to rise. going for sandwich loaves here, might try an artisan 100% wheat next depending on how these turn out
covered in OILED WRAP you fagets. hahahaha
also my new fern just because
>>7400049
I put the bag in this pic to show what is without a shadow of a doubt the finest brand of millers in the US. King Arthur is the top of the heap for consistency, freshness and also customer service. you can literally call them on the phone for help while baking like gluten-based tech support
they rose very well indeed.
now slashed and in the oven at 350F. see you in an hour ish
>>7400192
Looking good so far OP, looking forward to seeing the results.
>wa la
I did not get much spring here, maybe 1/2". that tells me it was over proofed a wee bit, but it's tender and springy so we'll see when it cools.
tried to take a glamour shot to show the crumb lol.
this is pretty much perfect sandwich loaf, very soft and tasty as fugg. a tiny sour note I think from the overnight proof
another crumb shot. these loaves were too small for their pans even if the bread is on point. I expected much more oven spring.
any suggestions?
>>7401170
expound on your criticisms por favor
>>7400374
slightly under-done. look at the center.
>>7400312
>I did not get much spring here, maybe 1/2". that tells me it was over proofed a wee bit, but it's tender and springy so we'll see when it cools.
If you want it to rise more in the oven, put the dough in the oven while it is preheating, and put a tinfoil tent over the bread., and place a pan on the bottom rack with some ice cubes underneath the pan/tent to steam the oven up.
My sourdough explosively rises when I do this, every time. If you want a thicker crust, simply remove the tinfoil during baking.
>>7401233
I'm not seeing it. looks pretty consistent all the way through. maybe I'll take another picture if I can rig up some lighting
>>7401244
Interesting idea but how do you adjust the bake time based on the preheating period. Seems like calculus would be involved and I'm not at home for functions right now
>>7401229
it's too dense, not cooked enough, no proper crust
>>7401268
>I'm not seeing it.
baking it a little longer will not destroy your bread. and I think you will like the results.
>Interesting idea but how do you adjust the bake time based on the preheating period.
I bake at 350 F for 40 minutes, and preheating does not change the bake time. Once the oven reaches temp, I set the timer to 40 minutes.
>>7401284
>no proper crust
some people don't like crusty bread.
>>7401284
it's not dense at all, it's very light in fact. And it has no crust because it's a sandwich loaf, not a rustic style loaf
>>7401306
I bake 50 minutes at 350 for this kind of bread and let it cool at least 15 minutes.
>preheating does not change the bake time. Once the oven reaches temp, I set the timer to 40
I might give it a try, but you understand the variable here? The amount of heat getting to the dough changes over time until the pre heat is done
>>7401362
>I might give it a try.
Might as well. I also perforate the top with a big needle. This stops the crust from blistering.
>>7401362
>The amount of heat getting to the dough changes over time until the pre heat is done
It didn't make a difference for me, other than give me a wonderful rise. I bake one 2 pound loaf.
>>7401501
Are you baking 100% whole wheat as well?
>>7401569
my loafs are around 20% whole wheat, 80% bread flour.
>>7401661
try a 100% WW. It's super tasty when you get the texture right, you can use the basic 4 ingredient mix and just experiment from there.
i basically can't eat white bread anymore because it tastes bad to me now. My aunt used to grind her own wheat berries and that bread was otherworldly, it was so fresh.
i want to perfect my wheat loaf before I get into that, that's why I'm experimenting here. I'd call this a 75% success, the bread is delicious and I just need to dick around with the proofing a bit to get a better oven spring.
This is basically parallel to the English village baker techniques, long proof, long rise, medium bake, so it should work with the fresh ground wheat as well. I think I'm going to try a 100% WW pain de campagne next. I fuck with white whole wheat as well but the red wheat just tastes so nice
>>7401233
>>7401284
I'm just not seeing where its underdone
>>7402165
I could... but I like my bread to be chewy!
>>7400374
This happens to all my loaves
My yeast will be going crazy and still no spring, still decent with butter but sucks dick for anything else
prob just my altitude
>>7402260
What's your flour? How long are you letting the final rise go?
>>7402253
you definitely will not get chewy bread with WW :)
>>7402265
Forget the brand, some standard bread flour from Target. Might be King Arthur, not 100% sure it's in a plastic container now.
I do 1 hour and change per rise, but I live in 'Rado
>>7402270
>sky person
yep, you are fubar/snafu, you're going to just have to experiment, altitude fucks with literally every part of the breadmaking process.
I'd try overyeasting like crazy, double the amount of proof.
>>7402284
You can do what bakeries up here to and pump their shit full of chemicals
