Baking

Baking general

I've stored a dough for a bread for maybe 3 days in a fridge and it smells real strong of beer, and didn't rise up properly.
So I threw it away. Probably it would have baked fine, or idk, but I'm not a fan of beer tasting bread and this one definitely would have tasted like one. I think.
How do I avoid this? Put less sugar? Put less yeast? Don't store dough for 3 days?

Other thing, can I store dough in the freezer? Or that would kill all the yeast? Because I want fresh bread every day. And im too lazy to go to the bakery (most of them open at 8AM, and I have to frick off to uni at 5AM which sucks, and I wanna breakfast with fresh loaf of bread)

Schizophrenic Conspiracy Theorist Shirt $21.68

Homeless People Are Sexy Shirt $21.68

Schizophrenic Conspiracy Theorist Shirt $21.68

  1. 2 weeks ago
    Anonymous

    bump

    • 2 weeks ago
      Anonymous

      Just do what ChainBaker tells you

  2. 2 weeks ago
    Anonymous

    >Other thing, can I store dough in the freezer? Or that would kill all the yeast?
    It won't kill the yeast, is the fast answer.
    You can freeze dough, and then use it later all of pizza places buy frozen dough instead of making their own.

    • 2 weeks ago
      Anonymous

      Well, pizza is a bit different from bread. It doesn't need to rise that much.

      Nah its fricked dude dont leave dough in the fridge for so long. It'll be sour really sour the yeast wont be dead it'll still be fermenting all be it very very very slowly.

      Yes you can free dough look at that shit they sell when its like what garlic bread and shit. Its dough thats just ready to bake, The trick to freezing dough is molded it proper and freezing it fast. You then want to warm it up but dont take to long. I've done this by placing it in the oven at a low temp making sure its thawed. Then baking it as normal checking and making sure its baked all the way. I've done this so many times for buns and pizza.

      Home made frozen pizzas are super easy to do and once you get the dough down and how freeze/dethaw&bake it shits amazing. Its on par with ok local pizza well above welfare trash like pizza hut dominios(I know like thats hard). It'll be over 9000% better than 99% of frozen pizza because there dough is shit full of corn and has no air in it.

      This is the main trick you want super airy dough freezing large thiccc portions will turn out like shit.
      But if its like buns and long bread or smallish loaves that are a foot long. It'll be fine dough freezes super well you just need to learn the science behind it fiddling around how quick your freezer freezes shit and how well you oven bakes shit is super important. As is making sure you raise your dough properly making sure its a little more raised and airy bit more water add oil to the dough but not too much. Fiffling around with sizes.

      Like when you go to a super market their instore bakeries. Its all frozen dough they mix nothing their. They got badass industrial ovens that are able to proof shit while frozen to not only dethaw it but well proof it really well and the temp changes while baking going up and down then cranking it super high for the last few mins to brown it.

      Just never ever ever leave dough in the fridge for more then 12 hours smells in the fridge will also get in.

      >Just never ever ever leave dough in the fridge for more then 12 hours smells in the fridge will also get in.
      Idk, 2 days later it was kinda fine, maybe stunk a bit of beer.
      Simple dough, flour-water-yeast-salt-sugar. Not much sugar too, like 1/2 teaspoon. Chilean bread, marraqueta (pic related)
      I guess I will try separating dough into pieces roughly big enough for 1 bun, and freeze them in ziplock and some baking paper. Or maybe even pre-form it so it is similar to industrial frozen dough.
      Which sucks, because they add more stuff to it, and it tastes worse.
      I guess if freezing pre-formed dough would fail, I will just half-bake the thing and freeze it instead.

      Sounds like you're a novice baker. Start with focaccia, it's almost idiot proof

      >Sounds like you're a novice baker
      yep
      >. Start with focaccia, it's almost idiot proof
      It worked until I left it too long in bridge.

      • 2 weeks ago
        Anonymous

        >>. Start with focaccia, it's almost idiot proof
        >It worked until I left it too long in bridge.
        72 hours can work, you should have let it sit out at room temperature and then baked it

        • 2 weeks ago
          Anonymous

          >72 hours can work, you should have let it sit out at room temperature and then baked it
          Uh maybe, but I think it sat too many times at room temp. Idk.
          2 days seems to be safe enough.

          Anyway, I think I overbaked it a bit this time.

          • 2 weeks ago
            Anonymous

            Clearly you got the temp wrong with both of them. Fiddling with your oven till you know how shit works is legit super important. The one on the right are fine just a tad burnt. Getting the size right is also tricky since you're taking a guess how big it will poof up at what temp for how long.

            Baking isn't hard its just you really really really really need to learn the fundamental rules, unlike with cooking right baking is simple to ruin a batch. Like lets say you're making a cake and it says whisk/fold carefully a dozen or so times. And you just beat that shit, the cake will turn out as a brick why? Well there is a reason why it said to fld shit for X amount this is basic as frick learn why.

            Pasteries are the worst to learn how to do proper man lol even if they taste super good they will look like complete shit. ITs a literal science and artform combinewd together. Totally worth learning because a 50lb bag of flour is less than 20 hell less than 15 if you know where to shop a lb of yeast is 5$ and good forever sugar in bulk is also very cheap less than 20$. Butter and cream tho ehh thats where you get goatse and you cant replace butter&cream no matter what any vegan bullshit people say.
            Just watch stuff on youtube for the basic I'm sure there is a few amazing channels with some eceleb pro french chef showing braindead zoomers how to make food for 2-5% the cost of 2deep4u ghost micro neo foodie kitchen take out

            • 2 weeks ago
              Anonymous

              >Clearly you got the temp wrong with both of them
              Could be, toaster oven i'm using has a touchy temp knob.
              >Fiddling with your oven till you know how shit works is legit super important.
              I found it much more important to put a bowl of water into it. Without it anything you bake in it turns into a brick.
              > Getting the size right is also tricky since you're taking a guess how big it will poof up at what temp for how long.
              100g per ball, 2 balls stuck together, and then pressed in center to make a buttcrack... which didnt work for whatever reason.
              As for temp, idk, I start at 200C, 15 minutes later I raise it to 230 or so, and in mean time spray a bit of oil on top of the thing. and 15 more minutes and it is baked.
              But this time I forgot to do it lol.
              No pre-heat, because its useless, toaster oven has no mass anyway, and im using baking paper over wire rack instead of baking tray. (hence waves on the bottom of the bread)
              > Totally worth learning because a 50lb bag of flour is less than 20 hell less than 15 if you know where to shop a lb of yeast is 5$ and good forever sugar in bulk is also very cheap less than 20
              Yep, that's another reason why im baking bread at home. Half the price of store bought.
              > Butter and cream tho ehh thats where you get goatse and you cant replace butter&cream no matter what any vegan bullshit people say.
              Well, you know, if I am making it at home, im not cheaping out and replacing butter with margarine. It defeats the purpose of baking at home, because if I use cheap shit I can just go and buy it somewhere already baked.

              But yeah, next thing I kinda want to make are donuts, but I need to get a thermometer first since I've already overheated oil once while making some fries and nearly burnt down a house lol.

  3. 2 weeks ago
    Anonymous

    Nah its fricked dude dont leave dough in the fridge for so long. It'll be sour really sour the yeast wont be dead it'll still be fermenting all be it very very very slowly.

    Yes you can free dough look at that shit they sell when its like what garlic bread and shit. Its dough thats just ready to bake, The trick to freezing dough is molded it proper and freezing it fast. You then want to warm it up but dont take to long. I've done this by placing it in the oven at a low temp making sure its thawed. Then baking it as normal checking and making sure its baked all the way. I've done this so many times for buns and pizza.

    Home made frozen pizzas are super easy to do and once you get the dough down and how freeze/dethaw&bake it shits amazing. Its on par with ok local pizza well above welfare trash like pizza hut dominios(I know like thats hard). It'll be over 9000% better than 99% of frozen pizza because there dough is shit full of corn and has no air in it.

    This is the main trick you want super airy dough freezing large thiccc portions will turn out like shit.
    But if its like buns and long bread or smallish loaves that are a foot long. It'll be fine dough freezes super well you just need to learn the science behind it fiddling around how quick your freezer freezes shit and how well you oven bakes shit is super important. As is making sure you raise your dough properly making sure its a little more raised and airy bit more water add oil to the dough but not too much. Fiffling around with sizes.

    Like when you go to a super market their instore bakeries. Its all frozen dough they mix nothing their. They got badass industrial ovens that are able to proof shit while frozen to not only dethaw it but well proof it really well and the temp changes while baking going up and down then cranking it super high for the last few mins to brown it.

    Just never ever ever leave dough in the fridge for more then 12 hours smells in the fridge will also get in.

  4. 2 weeks ago
    Anonymous

    Sounds like you're a novice baker. Start with focaccia, it's almost idiot proof

  5. 2 weeks ago
    Anonymous

    Baked my 4th bread. Still not rising properly but I feel this is the best one yet.
    Mostly white flour with some wholewheat and spelt

    • 2 weeks ago
      Anonymous

      There are two mechanisms of rising.
      1) Yeast farting more at elevated temperatures
      2) small bubbles that already exist expand at higher temperatures.

      So in order to ensure proper rise, perform 2 rises.
      1) First rise at room temperature until dough nearly doubles in the size
      2) Fold it
      3) Shape it, put it in the whatever baking tray, dutch oven, you're gonna use to bake it
      4) Let it raise again, maybe at 40C, somewhere warm. Again, until it nearly doubles in the size
      5) Put in the oven.

  6. 2 weeks ago
    Anonymous

    >Don't store dough for 3 days?
    Longest I have ever seen anyone quote a cold ferment for is 2 days or 48 hours. You are well beyond that and into sourdough starter territory. Since you don't like SD, it's fine to chuck it.

    Honestly, it sounds like you could use a bread machine. You can pop ingredients in, put the timer on, and have it fresh prepped and baked in the morning. Clean the pan, and do it again the next day.

    • 2 weeks ago
      Anonymous

      >Honestly, it sounds like you could use a bread machine. You can pop ingredients in, put the timer on, and have it fresh prepped and baked in the morning. Clean the pan, and do it again the next day.
      Yep, that's a great idea, I will check fb marketplace.

  7. 2 weeks ago
    Anonymous
    • 2 weeks ago
      Anonymous
  8. 2 weeks ago
    Anonymous

    >bread smells like yeast
    >throw it in the trash
    DONKEY
    >Other thing, can I store dough in the freezer?
    yes but the yeast will die eventually so don't freeze it forever, it may also dry out the dough and freezing it will kill Some of the yeast so use more. also some kinds of dough freezes better than others, high hydration stuff like pizza dough freezes really well but highly enriched dough won't work as good

    • 2 weeks ago
      Anonymous

      >bread smells like yeast
      It did stink of beer very strong and in very unpleasant way.
      not to mention it didnt rise.
      >high hydration stuff like pizza dough freezes really well but highly enriched dough won't work as good
      What I have is low hydration no enrichment dough.
      Idk, we will see, i've put 2 formed buns in the freezer (before the 2nd rise)

      • 2 weeks ago
        Anonymous

        Possible it was bacterial fermentation or fungus growth. That is a lot of times what people think is unpleasantly "yeasty" even though it's not really the yeast. Would have been edible but not really right and especially not if you don't like that taste.

        • 2 weeks ago
          Anonymous

          >Possible it was bacterial fermentation or fungus growth.
          Could be, but you know, people don't ferment entire dough. They usually have starters or whatever to replace the commercially available yeast.
          >. Would have been edible but not really right and especially not if you don't like that taste.
          Maybe. Maybe not. Id have to check PH or let it sit longer and see if it wont grow mold or whatever.

          Idk. it was weird and outright gross.

          https://i.imgur.com/qHTrnQu.jpg

          This attempt did also smell, despite being mixed recently, but smell was different. More bready, not so much beer, and definitely not a mixture of dirty socks, vinegar and beer.

Your email address will not be published. Required fields are marked *