Any Home Bakers Here?

[fuzzi]

This happened to me before. Result/reason was with over proofing on second rise. Was same yeast that I always used. Learned how to avoid, and allow some for oven spring.

I use the volume method as a general guide to the recipe. I always judge my dough by the way it looks. Often times, I did not add all the suggested flour amount. Then again, often, I needed to add additional.
The main reason was the type of flour used. Many recipes are based on All-Purpose flour. That is around 500 units. (Europeans use this grading very often)
I have used 390 flour,, for cakes. And bread flours are in the 600+ range. Wholegrain is at the highest level.
So if you are using a mixture of flour, as I sometimes do. (especially when baking breads like Whole-wheat, or Rye) With experience, you can judge the looks of your dough the desired hydration.

Yep, the rise was over the bread pan rim.

 

[NorthernHomestead]

I made the Sally's Addiction angel food cake today that calls for a dozen egg whites (I've made it a few times before - it's always good). The yolks are in the fridge and this weekend they'll be used in a "Vintage Gold Cake" https://cookingwithcarlee.com/vintage-gold-cake-brunchweek/#wprm-recipe-container-11404

BUT - I'm adding poppy seeds and lemon extract to the batter. I think it will turn out like a rich lemon poppy seed pound cake. I'm very hopeful for this one.

 

[cavemanrich]

What does this mean?

Here is an explanation how in Europe VS US flour is compared by type.

Copy, and paste...............

German Flour: Mineral Content
German flours are categorized by their mineral content, which reflects the residue left after processing. Here are the common types:

• Type 405: The finest and lightest flour, similar to American cake flour. Ideal for pastries and fine cakes.
• Type 550: Comparable to all-purpose flour, suitable for a wide range of baking needs, including bread and pastries.
• Type 812: Falls between all-purpose and whole wheat flour, good for heartier bread.
• Type 1050: Similar to American whole wheat flour, used for dense and flavorful bread.
• Type 1600: Contains more bran and germ, used for rustic and whole grain bread.

Higher numbers indicate higher mineral content and a greater proportion of whole grain.

American Flour: Protein Content
American flours are classified by protein content, which determines their use in different types of baking:

• Cake Flour: Low protein, fine texture, perfect for light and airy cakes.
• Pastry Flour: Slightly higher protein than cake flour, ideal for tender pastries and pie crusts.
• All-Purpose Flour: Medium protein, versatile for various recipes from cookies to bread.
• Bread Flour: High protein, provides strong gluten structure, best for yeast bread.
• Whole Wheat Flour: Contains the entire wheat kernel, higher protein and fiber, used for dense and nutritious bread.

This system helps bakers select the right flour based on the desired texture and structure of their baked goods.

Different producers grade their flour according to their own ways. But GENERALLY, the lower the number, the more fine flour for cakes.
Higher numbers and more suitable for breads.
Below is a 1000 gram bag I purchase when I make fine cakes.
States as 390 TYP. Or as how I call it Type, or units.
Note that this one is not included in above chart.

 

[NorthernHomestead]

I see type 00 on Amazon but I've yet to see anything suitable for a genuine hardy European bread (which I've heard is remarkable).

 

[cavemanrich]

I see type 00 on Amazon but I've yet to see anything suitable for a genuine hardy European bread (which I've heard is remarkable).

@MotherofOrpies ,, I know you may be busy at this time with other things,,, BUT can you help out
I just LUV some of the breads you baked, and posted pictures.

Type 00 flour is usually ideal for pizza, and pasta. I have used it for pizza dough. I don't make pasta or other type of noodles. It is a finely ground flour usually from soft wheat. (a variety of wheat)
A good amount of this flour may come from import from Italy.

 

[BigBlueHen53]

I agree, baking early in the day is best in this heat. My yeast bread recipe is done in under two hours, so if I start at 8 a.m. it is out of the oven by about 10 a.m. Takes about 8 - 10 minutes in the mixer (KA), one hour to rise, punch it down and shape into loaves, another half hour to rise, then half an hour to bake. Much easier than overnighting in the fridge, IMO. Start at 6 a.m. if you're an early riser, done by 8 a.m.

 

[BigBlueHen53]

Oops, forgot to add pic. This was made with 2.5 c AP flour and 1 c golden whole wheat.

I scored the tops rather deeply.

 

[MotherofOrpies]

So, daughter finally managed to marry her beloved Indian, I can’t write all the stuff that went wrong but…the guests were happy and they were married, that is what counts, in the end, and we always have a good story to tell

 

[NorthernHomestead]

Bought a Zourdough (not a typo - they sell starters) starter and started the activation process a couple days ago. I've made starters from scratch, but I'm lazy this summer.

If I remember to take a picture when it's ready to use I'll post it.

 

[pennyJo1960]

Baking is limited here we get hot during the day to us.
80's drop back into the 70's next week.