more adventures in 100% hard red wheat bread. last batch was great but didnt get much oven spring. this dough is very slack, highly hydrated. nothing but yeast and water. its starting the bulk ferment and im going to let it go way long because im busy and because this is slightly underyeasted and i want to see what happens.
here is more porn of my vintage Hobart while we wait.
thats about as risen as its going to get. if I cant bake tonight Im going to fridge it overnight.
I like you
Does anyone else sleep with their bread dough?
You know, you make the ball cover it with a towel in the bowl. I then cuddle it like a teddy bear under the covers while I take a nap. It provides a very warm environment and it aids in rising. Am I insane?
>>7411407
I do this twice a week because bread is a large part of my diet and that's the only sex I get
>>7411407
I used to but then it got weird, my dough wanted to call me in the middle of the day
>wtf at work bitch
and woukd blow up my texts with random shit like "yeasty4uuu tee hee" and "iz ur oven steamyz" and other hectic shit. so finally I was all like nah dough and I stuck in the oven at 450 so now its all crusty and dont talk no more
Ok Im punched down, added maybe a scant cup more flour and into the fridge it goes. kneaded it for 1 minute only
dough in fridge
>fridge thread yall
>>7411885
Where can I get cage-free kiwis?
>>7411929
>what are brown eggs??
>>7411937
>brown eggs are local eggs, and local eggs are fresh!
I'm byack!!!!!
>woowoowoo!!
took the dough out to come up to room temp. It's going to be a bit tricky, I'm doing one rustic style loaf at high heat and one sandwich loaf so the timing may fuck everything up. Might end up baking one in th AM and one in the PM
Sandwich loaf into buttered pan. this dough is very slack but also airy and cohesive, feels a bit like wet foam padding.
once it looks rested into the oven it goes
rested. dough is still cool. consistency of set jello. 50 minutes at 350.
if this springs above the lip of the pan I will consider it a success
>alienstomachbaby.jpg
well... Its a qualified success? got the spring but also a wicked steam bubble. I cut it open at 30 minutes but no mercy to be had. This is why we slash, kids.
anyway seems like I got the formula down for 100% whole wheat here even if execution was a tad off
>>7411727
>>7413645
I want to rip the alien babby out and put butter on it and eat it with salted meat and cheese for dinner
the rustic loaf is resting before I do an envelope fold and stuff it in at 475. will turn down to 425 immediately and steam at 5 minutes.
dont have high hopes for this one, this is too slack to make a nice high boule
>>7411814
I know the common wisdom is that this leads to a more consistent crumb, but have you tried not knocking it back? I started just giving it a ten to twenty minute rest after kneading (which is needed for the gluten to settle) and then immediately shaping when I read some professional bakers recommend such. I do feel I get better results that way.
>>7411885
>Those obviously radiated strawberries
NOICE
this was not an aesthetic success. Its going to make a tasty lunch tho.
crumb shot/lunch shot
outstanding taste, ok crust, meh/10
>>7413796
seriously, whats with the gigantic strawberries? normal strawberries arent nearly as big as those
>>7413973
they're pretty normal for commercial crop strawberries. they grow large varietals with large amounts of water and fertilizer.
Here's the thread with my first batch of experiments
>>7398331
kinda neat to see them start to finish
final bump for fridge pics
