Bread making tips

1. Warmer water is better for mixing dough later on. You can do colder or warmer but warmer is better.

2. Strain the flour and mix two flours before adding in the mix

3. When combining to dough squeeze it with your hands and fingers to mix it otherwise you end up with hard dough pieces in the bread that did not mix well

4. After step #3 then do the stretch fold type mixing

5. You can slap the dough on a hard surface a few times to get rid of air bubbles.

6. Tightening the loaf before shaping is very important. If its not tight, it will not rise well. The loaf has to be tight. Pull a bit and fold over. Keep going until you start feeling resistance, then shape it.

7. When you remove loaf from oven, shake off the excess rice flour into pot before putting loaf on rack

What not to buy in HM

1. Cotton Bedding - very cheap and smells like chemicals

2. Clothes you did not see in person

3. LazyOne is not good quality for adults. Seem like they use the same amount of material as they did for kids and material is very thin.

4. Socks, they are awful. Do not wash and smell disgusting. buy socks at Gap or somewhere else

Parents

Еще раз домой зайдешь – больше не выйдешь.

Тебе одному ничего не задали?

Не смейся, а то плакать будешь!

Закрой рот и ешь

Маму,слушать нужно

Сколько раз тебя учить

Я тебе говорила,а ты по своему

Смотри в оба 

Bread

July
450 white flour
50 einkhorn
330 water
starter was a bit over 100 gm
added after autolyse
40 sugar
10 salt + tbs water

kneaded 20 minutes in machine with 5 minute breakds
autolyse 45
stretch folded 4
let sit 3 hours
refrigerated
shaped
let sit 3 hours
let sit in fridge overnight






how to make bread
1. 500 gm regflour
2. 330 gm water
3. 100 gm starter
mix mixture until combined with hand
4. lyse 30 mins
5. Add 10 gm salt and pour 1 tbs water over it
6. Mix for 5 minutes
7. Wait 5
8. Mix for 5 minutes
9. Wait 5
10. Mix for 5 minutes
11. Wait 5
12. Mix by hand apx 100 mixes
stretch fold X4 with 30 min interval
13. Let sit for 4 hours or 6
fold
wait 20 mins
14. Shape (need to watch video)
15. Leave overnight in refrigerator or let sit for more hours
16. Bake
17. Heat the oven for 1 hour with dutch
18. 450 (30)
19. 450 (15) open lid



bread was left out 6 hours
It was huge
then it kept rising in refrigerator
It felt like a real balloon but when i baked it, it was fine, its just not big


1. Mix dough for 20 minutes taking breaks in between
Can use mixer but do last 5 minutes by hand. I think if you do not mix well, then you do not get a rise
2. Let it raise 2.5 to 4 hours. 5.5 hours I think maybe was too much?
then do refrigerator over night
3. Do not use a lot of flour on towel. If the bread is correctly done, it will not stick to towel at all
4. Use 450 for 30 and then 15 until further notice. Marina said to do An hour to heat the oven WITH the Dutch oven in it to 490.... then bake with the lid for 20 and take off the lid... set to 420 and another 20 min or so

Starter

1. Use rhanaya myka from Russian Store
2. Took out of refrigerator at 6:45 am
3. Fed 8:45 with flour and water
4. 11:30 was done
5. Now its 1:53 starting to settle

More bread

More bread
1. Wet hands if dough is sticky
2. 6 TBS flour is about 100 grams starter
use rzhanaya muka for starter
Bagel dough worked well for bread
Use bread flour
3. Starter takes about 4-5 hours
add salt last and pour a tiny bit of water then knead
4. Autolyse dough
5. Knead 300 times
6. Stretch with wet hands
7. Shape and leave in refrigerator overnight
8. Dust towel with flour only if dough is not refrigerated
8. Bake at 470/430 cold
10. Place dutch oven on top of two baking sheets and use lower rack

This is the bagel bread with brown sugar

 Autolyse
Used 50 grams rzhanoii muki and 450 regular

Rose but was wet, could not score it and it got very stuck to towel. The bagel bread while refrigerated did not absorbe any flour and it poured out of the bowl. I had to use a brush to remove excess

 Did not burn but not brown enough

 Decent crumb

Bagels

I need to use high gluten flour. They have bread consistency but othewise look good!

6/14/2020
1. Forgot to add oil to dough
2. Added oil and kneaded 200 times, I counted. Kneading 200 times did make it smooth
3. Need 2 jars of starter
4. Did not have enough starter, added water to dough
5. Bagels took 3 minutes to come up. When I used commercial yeast they came up immediately.
? did not rise enough
6. Next time test them by putting them in cold water. If they float, they are ready
7. Another recipe said to shape and proof 2.5 to 4 hours
8. Usable vs Unusable starter: https://www.kingarthurflour.com/learn/guides/sourdough/create
9.  I made bread out of this. I let it sit for 2.5-3  hours because that was the bagel recipe, then did stretch and fold, then let sit for almost 2, then shaped it and refrigerated overnight, then baked it cold