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 AFN Baking (breads n things)

Discussion in 'Live Stoner Chat' started by bushmasterar15, Apr 25, 2019.

  1. Dr.Bubbles

    Dr.Bubbles The Schwappah

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    P.S.: Anybody see the preview for Gordon Ramsay Uncharted on Nat Geo in a couple weeks? He is traveling the world doing some insane food. Should be fun.
     
  2. Mañ'O'Green

    Mañ'O'Green Retired to watch the grass grow. Staff Member Global Moderator

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    The thing about sourdough is you should not knead it any more than you have to - less is best. I used the King Arthur recipes in all of my baking recently. I find them very good. I used the K.A. Sourdough Bread Machine recipe to make the rolls with the starter feeding discard for flavor and add active dry yeast for the rise. Just divide the dough into 8 pieces and form into rounds and let rise until double and bake.

    DSC02433.JPG


    I cannot stand that arrogant Male Chef Attitude so I do not watch him period. I worked with a prick like that for one day! Then I fired him :haha:.
     
  3. Mañ'O'Green

    Mañ'O'Green Retired to watch the grass grow. Staff Member Global Moderator

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    Wow it is quiet over here? I am going to make Sourdough English Muffins with discard from feeding my starters. The recipe calls for dry milk powder but I cannot eat that. I have dry coconut milk powder coming as a replacement. The recipe is on King Arthur Flour website. So stay tuned as the product is on its way!
     
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  4. Mike20132

    Mike20132 Lies can become truths, if we let them. Gladiator level 1

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    I've not been around much. Dealing with life issues has been pretty all-consuming these days.

    Good luck with the English Muffins, @Mañ'O'Green .
     
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  5. Mañ'O'Green

    Mañ'O'Green Retired to watch the grass grow. Staff Member Global Moderator

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    The dough for the english muffins is in the frig. I followed the recipe precisely except as noted:

    Sourdough English Muffins

    INGREDIENTS

    · 25g sugar

    · 454g warm water (110°F-115°F)

    · 1 tablespoon active dry yeast or instant yeast

    · 227g sourdough starter, ripe (fed) or discard; ripe will give you a more vigorous rise

    · 843g King Arthur Unbleached All-Purpose Flour (I used bread flour)

    · 43g Baker's Special Dry Milk or nonfat dry milk ( I used coconut milk powder)

    · 57g butter, at room temperature

    · 1 tablespoon salt

    · 1/4 teaspoon sour salt (citric acid), optional; for enhanced sour flavor

    · semolina or cornmeal, for coating

    INSTRUCTIONS

    1. Combine all of the dough ingredients, except the cornmeal/semolina, in a large bowl.

    2. Mix and knead — by hand, electric mixer, or bread machine — to form a smooth dough. The dough should be soft and elastic, but not particularly sticky; add additional flour if necessary.

    3. Place the dough in a lightly greased bowl, cover, and set it aside to rise for about 1 1/2 hours, or until it's noticeably puffy. For most pronounced sour flavor, cover the bowl, and immediately place it in the refrigerator (without rising first). Let the dough chill for 24 hours; this will develop its flavor.

    4. Gently deflate the dough, turn it out onto a lightly floured work surface, cover it, and let it sit for a few minutes, to relax the gluten. Divide the dough in half. Working with one piece at a time, roll 1/2" thick, and cut in 3" rounds. Re-roll and cut any remaining scraps. Repeat with the remaining half of dough.

    5. Alternatively, divide the dough into 24 pieces (total). Shape each piece into a round ball, then flatten each ball into a 3" round. For a somewhat more even rise as the muffins cook, flatten each ball slightly larger than 3", and trim edges with a 3" cutter (or trim all around the edge with a pair of scissors). Muffins with cut (rather than flattened) sides will rise more evenly.

    6. Place the rounds, evenly spaced, onto cornmeal- or semolina-sprinkled baking sheets (12 per sheet). Sprinkle them with additional cornmeal or semolina, cover with plastic wrap, and let them rise until light and puffy, about 45 to 60 minutes. If the dough has been refrigerated overnight, the rise time will be about 2 hours.

    7. Carefully transfer the rounds (as many as a time that will fit without crowding) right-side up to a large electric griddle preheated to 350°F, or to an ungreased frying pan that has been preheated over medium-low heat.

    8. Cook the muffins for about 10 to 12 minutes on each side, or until an instant-read thermometer inserted in the center of a muffin registers 190°F. The edges may feel a bit soft; that's OK.

    9. Remove the muffins from the griddle, and cool on a rack. Store tightly wrapped at room temperature for 4 or 5 days; freeze for longer storage.

    10. Yield: 2 dozen large muffins.



    TIPS FROM OUR BAKERS
    · This recipe is easily halved, if you don't want to make 2 dozen muffins. Halve all of the ingredients; for a slightly faster rise, reduce the yeast to 2 teaspoons, rather than 1 1/2 teaspoons.

    · For best sourdough flavor, refrigerate the dough for 24 hours before shaping and cooking the muffins.

    · For best shape, cook muffins for about 5 minutes on their first side; then lay a cake pan, cookie sheet, or similar flat (though not overly heavy) object atop them. Continue cooking for 7 minutes or so; then remove the pan, turn muffins over, and finish cooking without the pan on top. This helps keep muffins flat across the top (rather than domed).

    · To shorten cooking time, use a lidded electric fry pan heated to 325°F. Cook the muffins for about 10 minutes without the lid (or until they're nicely browned), turn them over, and add the lid. Don't set the lid on tight; leave a small opening for any steam to escape. Cook the muffins for an additional 8 to 10 minutes, until their bottom sides are browned.

    · If you're having trouble getting muffins to cook all the way through on the stove top, cook until golden brown on both sides, then transfer to a preheated 350°F oven and bake until the muffins' interior shows no sign of wet dough, about 10 minutes or so.
     
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  6. Mañ'O'Green

    Mañ'O'Green Retired to watch the grass grow. Staff Member Global Moderator

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    Excellent! A couple of notes. Use a lot of semolina or corn meal under the biscuits as they rise. They stuck to the parchment and rough handling degassed them a bit also on the tops so they do not stick to the saran wrap. I may use "ripe" starter next time as the crumb is a bit tighter than I was looking for.

    em1.jpg em2.jpg em3.jpg em4.jpg em5.jpg em6.jpg
    em7.jpg
     
    Last edited: Jul 27, 2019
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  7. bushmasterar15

    bushmasterar15 Have you seen my weed? Staff Member Global Moderator

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    I'll take mine with some ham egg n cheese.
     
  8. Mañ'O'Green

    Mañ'O'Green Retired to watch the grass grow. Staff Member Global Moderator

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    Had a classic :Egg McMuffin" this morning and it was very good. The muffin was as good or better than all store bought English Muffins except the Thomas's Sourdough Muffin. I am going to try using "ripe" starter next time to get bigger holes in the crumb.
     
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  9. bushmasterar15

    bushmasterar15 Have you seen my weed? Staff Member Global Moderator

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    Wish we could make some here. But the family is trying to stay on low carb and bread is a weakness. So far we've been making a low carb bread loaf with flax seed, oat fiber and other stuff. Then last night wife made a 6" round german chocolate cake that the whole thing was only 8g's carb.
     
  10. Mañ'O'Green

    Mañ'O'Green Retired to watch the grass grow. Staff Member Global Moderator

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    Sourdough has a lower Glycemic Index than other types of breads due to the fermentation of the flour. If you use ripe starter in twice the volume of the recipe then no-carb ingredients for the rest I think you could do well for a low carb muffin.
     
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