Live Stoners AFN Baking (breads n things)

[Dr.Bubbles]

Just checked your NY Times Bavarian Link. Quite interesting. Lye. I also checked AB's world for a recipe and he has one, but it uses the other soda. The one that doesn't cause chemical burns. I quick read through the comments and one dude said the lye method without a doubt makes a superior pretzel. The Times recipe only takes a very brief bath in the caustic sodie, which is not over heat, where AB's go into the full boiling bicarbonate and aqua blend like my recipe does. This isn't even my recipe either, it's just one that I've made a dozen times and memorized. I blast it out on weekends sometimes, everyone who steps foot in my home is a bread kid, and the weekends is where the house gets jumping. I am curious as to what a shorter bath would do...I thought it was to make that unique pretzel/bagel skin, but the peanut gallery on the Times is saying it's to make that signature pretzel brown color. You are definitely miles ahead of me in the bread department, what's your thoughts on the bath anyway?

Gotta say thanks to Bushy for starting this thread, I'm already learning new baking stuff and it's only been up 24 hours. Attention AFN: bring knowledge and tricks here now. Go.

THEY'RE called KAAAAHBS Joe's dad's stuff

 

[Mike20132]

I use non-magnetic stainless bowls almost exclusively for baking. I have a quite complete KAAAHBLED (not KAAAHB LED...keep it straight AFN) together set of nesting stainless bowls that has come from 20 years of here there and all points in-between scores...from rummage sales to the Goodwill to my old neighbor's generosity and even one or two from Grandmas time. I even traded two small ones for a bigger one that I was missing. Every one is my favorite, except for the big round one with the ring, that's my extra favorite. I also even have a favorite measuring spoon...lol...which is a 2 tablespoon long handled heavy duty SS model straight out of a restaurant kitchen.

I LOVE my collection of bowls, it inspires me to bake because its so much fun just getting the stack out, and that right there is worth the ticket price in my opinion. I would take this over any ready to go boxed set unless it was of the utmost caliber and really screamed at me. It's got the sentimental value thing in spades and I've already promised em to my daughter some day when I only eat at Denny's or Perkins.

The biggest one is absent in this picture because it was in use with some waffle batter in it. I wasn't going through all that malarkey just to switch bowls, which very will might have resulted in using another SS bowl, at which point that one would have been missing from the photo full of future waffles making the whole thing an exercise in futility.

Wow....what a mouthful. Speaking of mouth full, I want that bread hot out the oven to fill my mouth.

Plus one on the parchment too, I use that for everything but cakes and brownies, where I use the old tried and true Crisco + flour or just Crisco method respectively.

THEY'RE called KAAAAHBS Joe's dad's stuff

Nice gear, man.

I don't have that many bowls total. three SS and the rest glass. I won't use plastic at all if I can avoid it.

Amusingly enough, I use glass stir-rods to mix beverages and stainless steel straws to drink it. I sense a theme here.

Heading into the kitchen to roast some pork and make some dinners for the week. Got about a half gallon of beef stew already in the freezer. And that is absolutely PERFECT with the bread I make.

Also being a big fan of citrus flavors, I am finding myself smoking way too much of this unusual tasting Speed Bud. Very lemony with some pine. Never smoked anything that tastes like this before. Best way to describe it is that it almost tastes like Lemon Zinger tea. Probably similar flavor compounds. What a fascinating plant.

 

[Dr.Bubbles]

Bring your other eats and stuff over to the What's For Dinner thread bro. It's a sick little spot with some tastycakes. We are on there all the time.

https://www.autoflower.org/threads/live-stoner-eats-2019.70639/page-37

THEY'RE called KAAAAHBS Joe's dad's stuff

 

[Mike20132]

Just checked your NY Times Bavarian Link. Quite interesting. Lye. I also checked AB's world for a recipe and he has one, but it uses the other soda. The one that doesn't cause chemical burns. I quick read through the comments and one dude said the lye method without a doubt makes a superior pretzel. The Times recipe only takes a very brief bath in the caustic sodie, which is not over heat, where AB's go into the full boiling bicarbonate and aqua blend like my recipe does. This isn't even my recipe either, it's just one that I've made a dozen times and memorized. I blast it out on weekends sometimes, everyone who steps foot in my home is a bread kid, and the weekends is where the house gets jumping. I am curious as to what a shorter bath would do...I thought it was to make that signature pretzel/bagel skin, but the peanut gallery on the Times is saying it's to make that signature pretzel color brown. You are definitely miles ahead of me in the bread Dept, what's your thoughts on the bath anyway?

Gotta say thanks to Bushy for starting this thread, I'm already learning new baking stuff and it's only been up 24 hours. Attention AFN: bring knowledge and tricks here now. Go.

THEY'RE called KAAAAHBS Joe's dad's stuff

Yeah you really don't want to boil lye solution.

At high enough temperatures and concentration, that stuff can dissolve glass.

I can see why you'd want to boil the bicarb bath.. The added heat helps the reaction progress faster. With the hydroxide its pretty much a quick dip and onto the baking sheet. Within a few minutes in the oven, the lye is consumed in the reaction.

As for the benefit (browning or texture) it's really both. The reacted dough browns better, and also forms the signature texture. And now I must make pretzels.

 

[Mike20132]

Bring your other eats and stuff over to the What's For Dinner thread bro. It's a sick little spot with some tastycakes. We are on there all the time.

THEY'RE called KAAAAHBS Joe's dad's stuff

I posted there a few times. Definitely going to do more in that thread. Good stuff there for sure.

For now, back to the kitchen to roast up a pork loin.

 

[Mike20132]

Yeah you really don't want to boil lye solution.

At high enough temperatures and concentration, that stuff can dissolve glass.

I can see why you'd want to boil the bicarb bath.. The added heat helps the reaction progress faster. With the hydroxide its pretty much a quick dip and onto the baking sheet. Within a few minutes in the oven, the lye is consumed in the reaction.

As for the benefit (browning or texture) it's really both. The reacted dough browns better, and also forms the signature texture. And now I must make pretzels.

Forgot to add.. The extended time in boiling bicarb water also helps make the crust a bit more chewy. Ideal for bagels.

 

[Dr.Bubbles]

Forgot to add.. The extended time in boiling bicarb water also helps make the crust a bit more chewy. Ideal for bagels.

Next time I do pretzels, or if you make some before me, try the 30sec dip vs the 1m30s dip into bicarb...or go full caustic soda. Either way...make sure to snap some shots and get em up here. Yay for pretzels.

THEY'RE called KAAAAHBS Joe's dad's stuff

 

[Mike20132]

Next time I do pretzels, or if you make some before me, try the 30sec dip vs the 1m30s dip into bicarb...or go full caustic soda. Either way...make sure to snap some shots and get em up here. Yay for pretzels.

THEY'RE called KAAAAHBS Joe's dad's stuff

When I make pretzels, it's a guarantee I'll be using the hydroxide. With bagels, I'll go bicarb.

There will be pics - and also when I make some bagels in a week or so. Warning you in advance, the bagels will be butt-ugly

 

[Dr.Bubbles]

When I make pretzels, it's a guarantee I'll be using the hydroxide. With bagels, I'll go bicarb.

There will be pics - and also when I make some bagels in a week or so. Warning you in advance, the bagels will be butt-ugly

Hahaha....that's how my pretzels are. Lol. They taste freaking great though. Nothing wrong with that though.in my opinion....I'll take taste over looks any day

THEY'RE called KAAAAHBS Joe's dad's stuff

 

[Mike20132]

Hahaha....that's how my pretzels are. Lol. They taste freaking great though. Nothing wrong with that though.in my opinion....I'll take taste over looks any day

THEY'RE called KAAAAHBS Joe's dad's stuff

Could not agree more.