Bro, you don’t stand a chance with Jenna Fisher.

My wife has flour water salt yeast. It's a James beard award winner too

Bill McNeal wrote:Bro, you don’t stand a chance with Jenna Fisher.

Ha. It's for the gf for Valentine's day! She has tried her hand at baking bread a bit over the past few months. thought it would be fun to try and make some together in a few weeks with the direction of s good book

jamiethekiller wrote:My wife has flour water salt yeast. It's a James beard award winner too

Ok thanks. Leaning towards that one.

jamiethekiller wrote:My wife has flour water salt yeast. It's a James beard award winner too

Pretty sure that she can an over the counter cream for that.

good luck. we're all counting on you.

CalvinBall wrote:

Bill McNeal wrote:Bro, you don’t stand a chance with Jenna Fisher.

Ha. It's for the gf for Valentine's day! She has tried her hand at baking bread a bit over the past few months. thought it would be fun to try and make some together in a few weeks with the direction of s good book

baking bread? Is that what the kids are calling it now a days?

The Crimson Cyclone wrote:btw- I'm not a huge fan of Tilapia but the butter miso made the dish. I view it (and other white fish) as chicken in that preparation and sauce makes a huge difference.

Heh got a copy of Cooks Illustrated in the mail today. Saw a big article titled "Why You Should Try Talapia" ... Was is it the chive-lemon miso recipe?

First loaf is proofing!

This is fun.

Just a white bread. Did overnight fermentation though. It looked great. Lots of bubbles.

Plan on using the extra to make some pizza.

Look yummy. Ours is done!

https://drive.google.com/file/d/16EUQM4 ... p=drivesdk

Uncle milty's loaf > calvin's loaf

And no disrespect or discouragement to you Calvin, but Milty has one amazing loaf. I would do nearly anything to get a piece of that loaf.

I think mine turned out pretty great for the first time. The crust is amazing. A little under baked. Think I will use a lower protein flour next time too.

Milty, what kind of yeast do you use?

momadance wrote:

The Crimson Cyclone wrote:btw- I'm not a huge fan of Tilapia but the butter miso made the dish. I view it (and other white fish) as chicken in that preparation and sauce makes a huge difference.

Heh got a copy of Cooks Illustrated in the mail today. Saw a big article titled "Why You Should Try Talapia" ... Was is it the chive-lemon miso recipe?

Yup

Uncle Milty wrote:I don't use a lot of yeast. I have a starter I keep in the fridge that I use most often.

When I do use yeast brand really doesn't matter (they're all about the same strain if I understand correctly). I prefer active dry and avoid rapid rise. Instant yeast if fine if you can find it but not rapid rise instant yeast.

Why are you thinking of switching flour?

Loaf was a bit chewy. I read that higher protein flours can lead to that.

PB&J

GRAPE JAM, not jelly.
SKIPPY CREAMY PB
Fresh WHITE bread. Whole wheat is great for everything else but not PB&J.

Easy.

CalvinBall wrote:

Uncle Milty wrote:I don't use a lot of yeast. I have a starter I keep in the fridge that I use most often.

When I do use yeast brand really doesn't matter (they're all about the same strain if I understand correctly). I prefer active dry and avoid rapid rise. Instant yeast if fine if you can find it but not rapid rise instant yeast.

Why are you thinking of switching flour?

Loaf was a bit chewy. I read that higher protein flours can lead to that.

higher protein leads to higher gluten production which leads to more chew

did the recipe call for AP or bread flour and what brand did you use?

Photo looked like King Arthur.

Stella Parks of Serious Eats recommends SAF yeast. Can get 1lb of it for five bucks on amazon.

JUburton wrote:Photo looked like King Arthur.

KA AP - 11.7% (higher than most AP flours which are usually 10.4%)
KA Bread flour- 12.7%

you want bread flour for pizza dough, bagels, sourdoughs, most artisan bread etc (anything chewy)
AP flour for white bread, rolls, challah, brioche
cake flour for cake, some biscuits

so the KA AP flour will produce some chewier white breads and such due to the higher protein vs say Gold Medal AP. Personally I prefer it unless I'm making something like brioche or fluffy rolls
Also the amount of kneading and stretching increases the gluten so you have to take care not overworking certain doughs and under kneading certain doughs (like bagels)