Bread .......any kind

I was apparently confused too.

I guess I bench my dough?

I make it and then let it do the first rise in the fridge (approximately 24 hr usually) then take it out and divide/shape it, proof then bake.

I like the idea of cold proofing it but I don't have the fridge real estate to pull that off, for now

 

Bulk fermentation is the first rise in bread. Cold fermentation is in the fridge for an extended period of time.

https://www.kingarthurbaking.com/blog/2019/07/22/bread-dough-bulk-fermentation

 

Bulk fermentation is the first rise (prior to any shaping and rounding) but is done before any punching and folding occurs.

After said fermentation, everything else is benching and proofing especially after the dough has been degassed.

 

Bulk fermentation is the first initial rise regardless of what is done to it. Cold fermentation is when it finishes fermenting in the fridge for an extended period of time. Sourdough boules aren't degassed.

This is from the KA page....


Upper left: dough at the beginning of bulk fermentation. Upper right: dough before first stretch and fold. Lower left: dough before second stretch and fold. Lower right: dough at the end of bulk fermentation.

 

Okay . . well I do my bulk fermentation in the fridge usually


Mostly b/c I am lazy and spread out the baking process over 2 days

Which reminds me, I am outta hamburger buns again

 

We are fussing over bread terminology semantics on a Toyota Tacoma Forum. I concede. Bulk/Bench/Ferment/Cold Ferment/First Rise/Proof....I have a SR5 with a TRD skid plate.

 

https://youtu.be/x3P5XhWWXoU

 

I never thought I would be learning more about baking from the forum I visit to fix my truck

I made Cuban bread today - and made a great ham sandwich for dinner/tmorrow dinner.

Still need h/burger buns but they take a good bit more work - all that shaping and sh*t

 

I have a recipe for pretzel rolls that is pretty fast and easy to make.

 

Are you going to share this recipe?!?

 

https://leitesculinaria.com/106433/recipes-pretzel-rolls.html

Make sure your push them down in the center to dimple them before baking or you will end up with a round ball roll instead of an actual roll shape. These are sturdy and hold up to burger patties really well.

 

But what's the biggest shelf you can fit in your fridge stock without it rubbing?

This is kinda how I ended up on the chocolate focaccia I've made.

"I make focaccia"

"I have bananas, I can make banana bread. Hm. Wonder about Banana bread focaccia?"

"Hmm, is chocolate focaccia with bananas a thing?"

"BINGO!"

"There's a thread for that"

I even found one related to ebikes/scooters when I was looking a while back. Only a couple posts, and years old, but it exists!

 

Thank you!

 

I am out of burger buns, maybe I try and make these instead - they look great!

I have made bagels before and while they tasted great, when I did the part where you drop in boiling baking soda water, I had trouble handling them gently enough..

 

I just use a slotted spoon and boil them 1 minute on each side.

 

How make? I've done both methods of rolling them out and forming a ring, OR making a ball, poking a hole and then shaping. I had much more luck with the balls



When rolling and then shaping into a ring, they fell apart a LOT.

 

I'd do a sort of ball, poke my finger through it and twirl it around which will naturally make the hole larger and evenly spread the dough.

 

Yeah that's how I do it - but I've only made bagels a handful of times, not like I do it every week or anything.

 

Yup I make a ball and poke a hole - otherwise it made me mad

Edit:. I do what @Kwikvette does - poke hole, twirl, works great