Just had a look at that recipe and it says at least 3 days in the refrigerator but up to 5. How long do you leave it in there for? 3 days seems a long time

yup, made it on wednesday, baked it on saturday. Turned out great

Not the best looking crumb or ear I've ever gotten but this is easily the tastiest bread I've ever made (that wasn't loaded with cheese or sesame seeds etc).

25% rye, 25% oatmeal 50% 7 grain from great river

That bread looks great imo. Could you post the recipe? Would be really high in fibre which I like.

Sure. The recipe is an amalgam of josey baker bread and 5 minutes/day bread. The basics:

360ml of luke warm water
1/4 tsp yeast (seriously, only 1/4 tsp)
480g flour (~3.25cups?)
12g salt (~2tsp depending on grind size. I use Kosher salt and put in a little more than 2tsp)

For the flour, you can use whatever you want, but the actual amount varies a bit based on type. A little less for refined flours, a little more for unrefined flours.

Mix it up, leave it on your counter for at least 12 hours. This is why you can use such little amounts of yeast, because they have plentyyyyy of time. After 12 hours I give it a little help with gluten formation by:

wetting my hand
reaching down the side of the container
grabbing some dough along the outside and gently but firmly pulling it up and towards the center of the dough mass
pushing at the center to stick the dough to itself

I do this a few times (<10) while rotating the container. This is kind of like forming a gluten sheath by balling, but without having to hold the dough. This is the same process but here they're doing it right before adding to the pan - I do this in the bulk rise container: https://www.instagram.com/p/BINaj_4A...oseybakerbread

At this point, you can either shape and go right into a pan or proofing basket, or put in the fridge and let it chill for up to 7 days (longer = more flavor, but past 5-7 days and it starts to go to the sour side).

I let it chill in the loaf pan or proofing basket until you get the soft/slow rebound while poking.

Oven to 475, preheat my cast iron dutch oven for ~30 minutes, then gently "pour" the dough from basket to dutch oven, and bake for 25 minutes with the dutch oven closed. Then take the lid off and bake until I get the brown color I want.

Remove from oven, cool on a rack, and eat! Avoid slicing into bread that's still hot as it tends to be gummy.

Thanks very much for that and for the specifics so hopefully I don't mess it up!

Where does the rye, oatmeal, 7grain come in?

Where the 480g flour is, you can split that up however you want. The flours I used were from a variety pack someone got me for xmas (link). It's a nice gift but I don't know that I'd spend that money myself.

Even 100% AP flour will be tasty, but I recommend bread flour.
100% bread flour will be an improvement vs 100% AP flour.
20% Whole Wheat + 80% breadflour will be an improvement upon that from a flavor standpoint.

Getting above 30% Whole grain/wheat flour and you start to notice the heartiness more, so that's more if you like that. 80/20 will make delicious bread without anyone knowing it's partially whole wheat.

25% rye:

Great looking bread JL

Grunching, but I love the idea of this thread, in context with the steak thread.

It seems to me that getting a consistently great interior with bread takes longer and more trial and error than for a steak, which stands to reason since there are more variables at play with bread.

I used to bake bread quite a bit but I've stopped for years. Going to start again now!

Have been making bread for a while but have never made a simple baguette:


Also, bump. Make some bread people!

"simple" baguette.
I find nothing simple about them. Yet to make one satisfactory but yours looks great!

Anyone have a good recipe/technique for Cuban bread?

JL has got it going on!

Grunching from 2nd post, but how do you dissolve yeast? Don't they just die if you try to dissolve them?

I will be making something weird soon with leftover yeast from a cider fermentation - mostly to see what happens.

I made pizza on Saturday. One thing I've found when making the dough, is that the salt in the mix seems to be affecting the yeast and the rising process, so I left out the salt and sure enough it rose fine. Then I added the salt in when knocking it down again.

Is it ok to do this structurally for the bread?

Also, any tips for a really soft interior when baking any loaf?

Yeast would die in hot water, not warm, medium, or cold water.

Cool thread, bread rules, this looks great. Well done!

Right but in warm, medium or cold water they wouldn't dissolve either, they would just separate out then float around as individual cells, so presumably there's some additive to make them dissolve.

My question is how do they survive being dissolved and preumably later recrystalized, as I know of no living thing that can do this.

Why do you think yeast cells would float?

Yeast cells don't dissolve, they are suspended. They're also not 'crystallized' - the yeast you buy at the supermarket are actually pellets made of a lot of yeast cells clumped together - the outside is dry, dead cells, and inside are live cells. But it's not a crystalline structure, it's like a jelly bean - hard on the outside, soft on the inside. These clumps "dissolve" in that they break apart into separate cells, but the individual cells don't dissolve.

Yes, sallt kills yeast. Avoid putting the salt directly on top of the yeast before mixing, or add the salt later like you did.

Do you even auto lyse bro?

That's kind of my point.

Right but "dissolve" means form a solution, not a suspension.

All the time when aging pomagne, but not with yeast cells I'm expecting to be particularly active later on.

Yeah autolyse is done without yeast

Not the most circular, but tasty nonetheless