Semantic Views demo

spice up a chicken sandwich

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I'm thinking chili flakes and jalapenos. That's only because I saw it used elsewhere. Any people know what chilli peppers work best with chicken?

what is the bulk fermentation for?

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Hi!

I usually start my bulk fermentation with 5-6 stretch and folds every 30 minutes as soon as the autolyse is done, and wait about 2h more untill the dough rises 1,5 times by volume. Jeffrey Hamelman says that the process of bulk fermentation is for building flavour mostly, and the proofing part is to produce gas. After 1,5- 2h of room temp proofing my dough Is springing back slowly when poked and is ready to bake. I had no questions till I switched to cold proofing (I found it much more convenient for me and I am going to cold proof every single bread I make).

How to make bread dough ahead of time?

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Now that my cottage-food operation is doing well at one farmer's market and I'm about to expand to a second market, it just won't be possible to do enough loaves of bread with all the mixing, kneading, rising and baking all in one day.

What should I do to make and portion the doughs ahead of time and refrigerate them so that I'll only need to do the actual baking on the final day necessary?

Although the refrigeration will slow down the fermentation, is there anything that must be done to avoid over proofing if I make the doughs several days in advance?

Thanks!

First Time Sourdough from Starter - Great!

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Chef Jacob -

Just wanted to drop you a note to say thanks for all of the great instruction! I made the Basic Sourdough from my own starter (named him "Jimmy"). I haven't done much baking before - and never from a starter - it came out fantastic. Thanks for your excellent instructions and videos!

Best of luck on the new format - Looking forward to more great content!

Thanks!

Dennis

Baltimore, MD

Using Water From boiled eggs for Bread

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Hello everyone!

I'm new to this forum and wasn't positive if this was the right spot to post this.

Wet sticky dough

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I'm not sure where I'm going wrong in my dough making ratio.
The only thing that I can guess is that for some reason my scale sees the dry ingredients differently than the wet, can water hardness be a factor?

I'm trying to make a 70% dough.

I use the same scale and the same container to weigh out my wet and dry ingredients—to control for error.
I use:
500g 00 flour
350g (350ml) water from a Britta jug (or should be—see below)
10g salt
~4g yeast

Academic research for new style of restaurant

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Hello everyone,

My name's Harrison and I'm a college student. I'm currently doing academic research on the development of a new style of restaurant where the customer can request any food they like with 24 hours notice. If you have any sort of random craving (within reason) you would be able to send it to the restaurant. They then calculate the cost, run that by you, and at least 24 hours later you would be able to sit down and enjoy your customized meal.