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View Poll Results: What should Tcoat have for lunch today?
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Old 03-25-2021, 01:29 PM   #2479
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I have my first no-knead dough at my new apartment counter-fermenting as I type this. Should have a loaf on Sunday.

Trying a new thing. I "made" the dough at 12am last night and planned to leave it out for about 18 hours. That's the normal process I've used. But usually I basically set it and forget it. This time I decided to try doing some pulls and folds to encourage more gluten development and basically keep the dough well-mixed (I guess that's a way to describe it).

I'll let it rest maybe 2 hours, do the pull and fold a few more times, let it rest a couple more hours, and then possibly pull and fold one more time right before putting it in the fridge.
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Now, if it was three feet long and you were using all that leverage
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Old 03-25-2021, 01:39 PM   #2480
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I have my first no-knead dough at my new apartment counter-fermenting as I type this. Should have a loaf on Sunday.

Trying a new thing. I "made" the dough at 12am last night and planned to leave it out for about 18 hours. That's the normal process I've used. But usually I basically set it and forget it. This time I decided to try doing some pulls and folds to encourage more gluten development and basically keep the dough well-mixed (I guess that's a way to describe it).

I'll let it rest maybe 2 hours, do the pull and fold a few more times, let it rest a couple more hours, and then possibly pull and fold one more time right before putting it in the fridge.
Nice. I have 3 in my garage fridge now. I've been doing 24 hours on counter and 7 days in fridge.
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Old 03-25-2021, 02:08 PM   #2481
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Nice. I have 3 in my garage fridge now. I've been doing 24 hours on counter and 7 days in fridge.
Dang those are some long ferment times. I think the top end I've heard about is 24 hours for counter, and up to 3 days for the fridge. Are you getting a large difference in flavor with going a full week?

I'll probably stick to 3 days for this one but maybe the next one I'll try going a full week with.
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It sounds to me like the delicate, metallic sounds of piston skirts slapping against the cylinder walls
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Now, if it was three feet long and you were using all that leverage
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Old 03-25-2021, 09:49 PM   #2482
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Dang those are some long ferment times. I think the top end I've heard about is 24 hours for counter, and up to 3 days for the fridge. Are you getting a large difference in flavor with going a full week?

I'll probably stick to 3 days for this one but maybe the next one I'll try going a full week with.
More sour. Totally gets the chicks. Wait, wrong thread....
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Old 03-25-2021, 09:50 PM   #2483
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Dang those are some long ferment times. I think the top end I've heard about is 24 hours for counter, and up to 3 days for the fridge. Are you getting a large difference in flavor with going a full week?

I'll probably stick to 3 days for this one but maybe the next one I'll try going a full week with.
Today's loaf.
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Old 03-25-2021, 11:03 PM   #2484
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Today's loaf.
Looks good! I forget, are you using a Dutch oven when you bake it?
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Old 03-26-2021, 09:48 AM   #2485
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Looks good! I forget, are you using a Dutch oven when you bake it?
Yea, a cheap 4qt I bought on Amazon. I've also been playing with flours. I think I get a better crust with AP vs bread flour. Go figure.
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Old 03-26-2021, 07:29 PM   #2486
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Yea, a cheap 4qt I bought on Amazon. I've also been playing with flours. I think I get a better crust with AP vs bread flour. Go figure.
Interesting. I think my bread flour loaves have had more flavor than the AP ones. But havenít been making nearly as many as you so could just be different conditions.

Iím really curious to see how my current one turns out. I did the pull and fold several times about three separate times while it was on the counter. There wound up being so many more, bigger surface bubbles by the time I put it in the fridge. So it may really help make sure the yeast gets enough protein.
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Old 03-29-2021, 01:37 AM   #2487
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Tonight's loaf. What I wouldn't give for a gas oven.
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Old 03-29-2021, 11:40 AM   #2488
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Hey @spike021, when you double the bread recipe you get about a 2.28lb loaf, so I did 1.75x to come up with a 2lb loaf. I think it cooked better in the 4 qt. Dutch oven. Great loaf.
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Old 03-29-2021, 12:47 PM   #2489
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Hey @spike021, when you double the bread recipe you get about a 2.28lb loaf, so I did 1.75x to come up with a 2lb loaf. I think it cooked better in the 4 qt. Dutch oven. Great loaf.
Yeah, last loaf I did at my old place I multiplied everything by 4/3, which was a great loaf size for one person.

This time I just did the recipe's amounts. Will probably make it today or tomorrow.
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Old 03-29-2021, 07:30 PM   #2490
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First BBQ of the season.
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Old 03-30-2021, 03:32 PM   #2491
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@Sapphireho I suuuck at shaping. I took the dough out of the fridge and probably ruined it trying to get it into a loaf shape.

Oh well, time for room temp rise.
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Old 03-30-2021, 06:35 PM   #2492
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@Sapphireho I suuuck at shaping. I took the dough out of the fridge and probably ruined it trying to get it into a loaf shape.

Oh well, time for room temp rise.
What do you lose by rising at room temp? I have some good starter going and am ready to join the fun.
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