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Bread experiment number thirty billion turned out pretty acceptable.… - Notes from a Medium-Sized Island [entries|archive|friends|userinfo]

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[Sep. 14th, 2016|08:16 pm]
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Bread experiment number thirty billion turned out pretty acceptable. I think the main mistakes I'd been making up to this point flavor-wise were undersalting and undercooking. Dousing the thing in melted butter just before baking was a thing I did before that yielded a really lovely brown crust; I went with just a little oil this time and it tasted fine, but looked so pale. Separately I wish I knew how to get still more action out of the yeast. I don't think it's half-dead from being way past expiration date or anything like that, and I think I'm using sensible proportions (1/2c warm water, 1tsp yeast, 1tsp sugar, ~10-15m wait, which therafter combines with ~1.5c flour) but I can never get above a certain (acceptable, but not spectacular) level of bubbliness of crumb, even after like a 2 hour rise.

From: eub
2016-09-15 09:20 am (UTC)
Yeah, I believe the butter protein gives Maillar1wd browning, which oil doesn't. Spraying with milk might give similar browning? I've never tried.

If you want, higher temperature will give approx exponentially more browning. Baking the first half enclosed will, too; I think the moisture accelerates caramelization browning. And also makes a hugely more delicious crust than the "encased in stale Saltine" I get in a dry bake of a fatless bread.

With that yeast ratio I expect you'll get plenty of continuing rise if you wait past 2 hours, if that's allowable.
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[User Picture]From: jcreed
2016-09-16 12:07 am (UTC)
Interesting, will try. "Allowable", yes, but I get impatient so easily.
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[User Picture]From: bubblingbeebles
2016-09-15 08:38 pm (UTC)
Try different yeast, or 1.5x as much.
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