No, seriously consume fresh baked bread. If you learn the principals(and measure by weight) you can have high quality bread with only five minutes of hands on work and minimal cleanup(one bowl, spoon optional, no surface cleaning). Baking is a highly underrated skill in the modern day.
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GrapeLover on scored.co
1 year ago1 point(+0/-0/+1Score on mirror)1 child
I typically stick to cold fermented no kneed breads. just mix the ingredients stick it in the fridge, give it a couple folds spaced out over time to build gluten strength, some time between the next day and a week later take it out to proof, shape it then put it in the oven. The cold fermentation gives more time to develop flavor and aids the no kneed method by providing plenty of time to hydrate the flour. I even made a brioche loaf with only eggs for moisture and about 40% as much butter as flour recently using this method and it wasn't much more effort than making a lean low hydration dough.
I've never been a fan of bread machines TBH, you don't really have any control of steam and humidity which is needed to control crust development, the kneading tool leaves an unappealing hole at the bottom of the loaf, and they're only really capable of making square loaves unless you just want to use it as a mixer, at which point you might as well just make the dough by hand, and they can be a bit awkward to clean.
Haven't done sourdough in a while, it used to be my mom and grandmother used to take care of the baking because I've always been bad with kneading and the things they taught me never seemed to work when I tried them. Eventually they let the sourdough starter die and we stopped baking, since then I've learned more of the reasoning behind the steps and the science of baking and that has made baking so much easier for me but I haven't gotten around to making a new sourdough starter.
How long were you cold fermenting for? The lower tempetures will slow down the process and change the way the dough handles, it might be that you just weren't giving it enough time or you aren't preshaping and doing a final proof.
I've never been a fan of bread machines TBH, you don't really have any control of steam and humidity which is needed to control crust development, the kneading tool leaves an unappealing hole at the bottom of the loaf, and they're only really capable of making square loaves unless you just want to use it as a mixer, at which point you might as well just make the dough by hand, and they can be a bit awkward to clean.
How long were you cold fermenting for? The lower tempetures will slow down the process and change the way the dough handles, it might be that you just weren't giving it enough time or you aren't preshaping and doing a final proof.