austingirl

Did it at least double after the first 2 hour rise? Ciabatta is a tough one because the dough is so wet that it makes it harder to handle without deflating, so for that first rise after kneading, I like it to triple. This gives you a little wiggle room for some of the bubbles you'll inevitably lose while shaping. And speaking of shaping, I know the KAF recipe says to just lay the dough out in a rectangle, but I would gently push the sides together a bit after you've done so - this gives it a bit of structure that'll help the rise. Also, make sure you're adding steam when you first pop it into the oven. The easiest way is to have a baking sheet on the bottom rack while the oven is preheating, and when you open the oven to put the bread in, dump a handful of ice cubes into that baking sheet just before you shut the door. Some people recommend spritzing the bread with water, or spraying the sides of the oven with water when you first open it, but the ice cube method has always worked fine for me.

Can you share the recipes? Or can you at least share if you used commercial yeast, starter, or a combo of both, and what kind of flour? (Not brand, but all-purpose, bread, etc). There are a few things that could be going on. At a glance, the big air bubbles on top combined with the really tight crumb leads me to think that this loaf was underproofed - how many rises did you give it before baking? Also, how did you shape the loaf? Sometimes poor shaping can manifest by fucking up the rise. The type of flour could also be the culprit - if you're using a sourdough starter and you make a loaf with AP flour, you may not get a great rise because the biological activity going on the starter can do a number on gluten and break down too many of the proteins. This is why most sourdough recipes call for bread flour and not AP.

The hell? He wasn't the target of the warrant. The police fucked up. Girl perspective.

I'm so sorry. May he have endless tennis balls to chase through endless fields. And this always makes me smile. And cry a bit, but mostly smile.

Today we were talking about how the stay-at-home order was extended for Travis Count, and in that exacting way children have, my son just goes "I hate reality. I love doggos." I think I'm going to have to put that on a t-shirt or something.

That poor mama. I hate to think how she's been treated to act like that. How old is she? Honestly, I don't think she's ever going to love you, but I do think you can make some headway by giving her treats and continuing to be deferential and non-threatening.

The dogs got into an actual fight for about 30 seconds and Rocket, despite being a good 40 lbs bigger than Edgar, came out on the losing side and had to get a couple of staples in one of his legs. And in case you were wondering, yes, the now 101-lb dog can still fit in the recliner with me even while wearing a cone. Sent from my iPhone using Tapatalk

And then grounders. 😂

I'm still in season 2 but this show fucking kills me. Last night I watched the open where Dan tells Wayne and Dary about the girl who paid attentions to his butthole and I laughed so hard it woke the husband up and he came out to check on me. 😂

I liked the new 5000 Candles in the Wind verse.

I feel like if other people could hear that crack splitter, it could have a positive impact on their lives.

We have a deal where I let him spread out on me to distribute his weight and get comfy, and in return he lets me use his body as a surface on which I can put my book or laptop.

You don't want to make starter with that - if you have instant yeast just use it to make bread like usual. The purpose of making your own starter is to corral enough wild yeast so you don't have to use commercial yeast if you don't want to. I'm a big fan of the pineapple juice technique to make starter - it gets you around one of the most common issues you can encounter and you can get to making tasty bread faster. If you want the science behind it, there's an essay linked in the article above.

double post

Rocket is up to 98 lbs but still insists on sitting with me in the recliner like when he was a tiny puppy. At least we both still fit. It's like having a warmer weighted blanket that breathes and farts. Sent from my iPhone using Tapatalk

Used half of my normal sandwich bread recipe (basic white sandwich bread from The Bread Bible) to make burger buns. Egg wash gives them a nice golden crust. Sent from my iPhone using Tapatalk

Better company than most humans, I imagine. I hope you get answers soon. I get it on the money. We adopted Rocket from the Austin Humane Society for ~$50 and have spent ~$5k so far on his hip dysplasia, but it's whatever. He needs surgery on his other side and I'm almost looking forward to spending the money because he's in pain and it will help. (They suspended all non-essential surgeries at the vet hospital because of the shortage of PPE and whatnot so they could give supplies to the human hospitals.)

Looks awesome! I'm glad it turned out well! My son asked if we could have homemade burgers this weekend so I think I'm going to whip up these buns while I'm at it.

This was my problem with that Bombshell movie about Fox News. Haven't watched Mrs. America yet but it's on my list.

Edgar did this to me once, except it was a freshly killed dead rat and I was in the middle of a conference call. And I was working in our guest bedroom and he dropped it on the guest bed.

Ok that's why your loaf was dense. The discard won't work on its own because it needs to be refreshed and "woken up" before it can leaven bread. Usually, you'll pull it out of the fridge, refresh it, and let it sit till it at least doubles, and that's when it's active enough to give you a good rise. The discard on its own still adds good flavor but it needs help from commercial yeast to leaven bread if you're adding it straight out of the fridge.

The discard plus additional yeast, or just the discard?

I think the issue is that recipe - it's weird for a yeasted dough to require no rise time. Looks like others are having trouble in the comments, too. Try this one and see how it turns out. It sounds like you might be underkneading, too. In a stand mixer, you know you're good when the dough starts to pull away from the sides and comes together in a ball. At this point, most sandwich bread feels soft and maybe a bit tacky, but not sticky. And passes the windowpane test.

Can you post the recipe? If you're over 10k feet you may need to adjust for altitude, but there's likely something else going on. Is your flour fresh? Are you using active dry or instant yeast? Instant yeast doesn't need to be soaked in water first, so that'll eliminate any potential issues with water temperature. Are you kneading by hand or with a stand mixer, and for how long? You shouldn't need bread flour unless you're making sourdough, as long as your AP flour is fresh, but whichever flour you use, you'll need to be sure you're kneading it enough to develop the gluten. After you first knead it, before letting it rise, is the dough smooth or does it look like batter? If you tried to pick up a piece of it, would it come away easily from the rest of the dough, or try to stay in one ball with the rest of the dough? One thing to use when determining if you've kneaded long enough is the windowpane test - you should be able to pick up a small piece of dough and gently stretch it enough so that you can see light through the other side, without the dough tearing. If it tears, it needs more kneading.

Look at his puppy teef!