Live Stoner Chat AFN Baking (breads n things)

[Mañ'O'Green]

Well there is conflicting information to your knowledgeable response out there. All I know for sure Is I do not want to breath it. This is from Wiki

https://en.wikipedia.org/wiki/Lye

Protection[edit]
Personal protective equipmentincluding safety glasses, chemical-resistant gloves, and adequate ventilation are required for the safe handling of lyes. When in proximity to a lye that is dissolving in an open container of water, the use of a vapor-resistant face mask is recommended. Adding lye to water too quickly can cause the solution to boil.

Moreover, the solvation of dry solid lyes is highly exothermic; the resulting heat may cause additional burns or ignite flammables.

When telling stoners not to blow themselves up making BHO do they all listen?
KABOOM!

 

[Mañ'O'Green]

This has been so topical as I am planing on making these soon:
https://www.kingarthurflour.com/recipes/pretzel-sandwich-buns-recipe

I just got a silicon form from Amazon. They use baking soda.

 

[Mike20132]

Those look amazing... I appreciate reluctance to use caustic soda while preparing them, but I have a suggestion on improving the baking soda approach.

Convert it from Sodium Bicarbonate to Sodium Carbonate. It will be a bit more alkaline, and will impart a more genuine flavor than the soda. Spread some out on a plate and heat it at 200F for about an hour. This will produce some water vapor and CO2, but not enough to be concerned about.

Off topic rant: As an amateur chemist, one of my biggest pet-peeves is when solvation is described as a reaction. To me, a reaction occurs when molecules exchange ions. New stuff is made. No new stuff - no reaction took place. Yet all over the web, you almost never see the word solvation when describing the results (thermal, usually) of mixing two substances. It's an important distinction in chemistry, and many chemists I know still say "reaction" where it's not appropriate. I don't think they are doing their students any favors.

 

[Mañ'O'Green]

Those look amazing... I appreciate reluctance to use caustic soda while preparing them, but I have a suggestion on improving the baking soda approach.

Convert it from Sodium Bicarbonate to Sodium Carbonate. It will be a bit more alkaline, and will impart a more genuine flavor than the soda. Spread some out on a plate and heat it at 200F for about an hour. This will produce some water vapor and CO2, but not enough to be concerned about.

Off topic rant: As an amateur chemist, one of my biggest pet-peeves is when solvation is described as a reaction. To me, a reaction occurs when molecules exchange ions. New stuff is made. No new stuff - no reaction took place. Yet all over the web, you almost never see the word solvation when describing the results (thermal, usually) of mixing two substances. It's an important distinction in chemistry, and many chemists I know still say "reaction" where it's not appropriate. I don't think they are doing their students any favors.

I could tell I was scratching at a sore spot. I like to make a recipe to the letter the first time then if I think it needs tweaking I do it. I think I will make Artisan Loaves again first since my SF Starter is ready. Then the Pretzel buns.

 

[Mike20132]

I could tell I was scratching at a sore spot.

I was afraid it came across that way. That's not the case. I just don't want to scare someone away from trying it. It really is quite safe as long as you take some pretty basic precautions.

My ire is with chemistry professors (organic chemists seem to be the largest offenders) that ignore the difference in the early part of their teachings. It's a principle that needs to be ingrained in a future chemist rather early on. It is the explanation behind how many reactions occur in the first place - the mechanism whereby molecular bonds break and are replaced by ions of another molecule. They wouldn't have their doctorate if they didn't know that, so it's inexcusable to me that it's not taught from day 1. I'm not saying its epidemic in the culture, but it seems to be the case much more often than it should be.

In other news, I think I might pick up some more cultures from Ed Wood's site. There are a few I wanted to try and never got around to ordering them.

Interestingly enough, the sodium hydroxide on the pretzels in the oven is converted to sodium carbonate in the heat. Completely harmless to eat. Same thing I was suggesting you try making and using. One of the downsides to using the bicarbonate is that you have to use boiling water. The heat is required for the reaction with the gluten to occur at a rate that will make any difference. You might not have to us as-hot water when using the carbonate. I think the boiling water will change the texture of the crust somewhat. More bagel-like than pretzel-like.

Not saying that's a bad thing. Just a curious side-effect of the approach.

 

[Mañ'O'Green]

If I had a test kitchen and budget I would try several variations. A major problem for me is I need to limit my complex carb intake. If I bake a bunch of yummy stuff my blood sugar will spiral out of control.

That said the SF starter is one step away from an Artisan Loaf. I may cook it on Monday or Tuesday.

 

[Mañ'O'Green]

I will be baking the Artisan Loaves later today. I screwed up the recipe and forgot to add the whole wheat flour. I couldn't figure out why the dough was so wet and kept adding white bread flour as I kneaded it. Once I realized what I had done I added some of the whole wheat but it got kneaded too much. We will see how bad it goes later.

 

[Mañ'O'Green]

Ok the Artisan SF Sourdough loaves are doing the final rise before going into the oven. I cut rounds of parchment and flip the loaves out of the baskets and slide onto the cast iron cookers. It is easy. I bought a second 3.2 QT Lodge dual cooker since it was at Costco the other day. I really like how the bread cooks in them.

 

[Mañ'O'Green]

Ok, they are done. They are a little squaty but that is most likely due to over kneading and not enough Whole Wheat Flour. The dough was a little too moist. The crust ,crumb and flavor are all top notch.

@Dr.Bubbles Round buns are easy without a mold. I bought one of these on Amazon to bake samich rolls:

 

[Dr.Bubbles]

Ok, they are done. They are a little squaty but that is most likely due to over kneading and not enough Whole Wheat Flour. The dough was a little too moist. The crust ,crumb and flavor are all top notch.

View attachment 1076694 View attachment 1076695 View attachment 1076696

@Dr.Bubbles Round buns are easy without a mold. I bought one of these on Amazon to bake samich rolls:

View attachment 1076697

Gonna try that. Brioche? What you think of K.A. recipe? I do have these oversize popover trays with 6 in each. Those might work. Maybe try some sourdough too?...what has to be done to take sourdough to rolls? That shit is super touchy for sure. It's a challenge. I love the feeling of good dough though, it just feels "right".

"We choose to go to the moon in this da kade and do the other thing...
Not because they are easy, but because they are hard..."
- Mayor 'Diamond' Joe Quimby
- John F. Kennedy

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