🌸🌹2ck 🌱🐇 @2ck@qoto.org

I terminated a network cable for the first time! I feel like I just completed some kind of geeky rite of passage

Happy #EarthDay2022!

Made a "Matcha loaf". About 1 part whole wheat to 2 parts bread flour, abt 16g matcha powder, and 18g sugar. otherwise, basically this recipe: https://www.tasteofhome.com/recipes/basic-homemade-bread/
I did proof it for about a day in the fridge at 100% hydration though then a night at room temp for another nearly 7hrs (basically until I woke up and saw the dough trying to escape the bowl. barely shaped the loaves: just divided, dusted and sorta dropped em in the pans.

flavor is pretty good: a bit of the sour, enough of the salt. wasn't sure whether the matcha would impart any flavor, and I'm not sure it has, but I did it for the color anyway, so I'm happy there. crumb's pretty good, I think--at least for me--and I didn't over-proof after getting them in the pans which is a perennial problem for me.

not a bad bake
#breadposting #bread #baking #photo

a bit better a little ways in (I really need to make a proper meal though...)

it's hard to get a swirl

watching these little buds unfold day by day is pretty magnificent #plants #spring #nature #naturephotography

so I've decided to give "The Expanse" series of books a go. I think it would have been cheaper to buy them all at once, but maybe I want to hold open the possibility that I get so mad at one character that I hold off reading the next book for years, and don't want them around it in the interim

there should be a lower threshold for these installment plans

much closer to what I like with this one. baked at 375°F, no oats or any other add-ins, about half whole wheat and half bread flour. I also realized just now that I put in about twice as much yeast per volume of water and flour as usual since I halved all the other ingredients, but I guess it just made proofing faster. crust isn't he hard or soft: just how I like it. I can also get more of the maple syrup aroma than usual.

the shape is just because I got a bit frustrated with the dough and punched it flat, then didn't care to shape it into a proper loaf pan. I get more crust this way, I reckon, so it works out

interesting loaf this time. I put crushed dried rosemary and (frankly, past date) crushed dried Valencia orange peel in the dough early on as well as some oats like I did the last time I posted about bread. it has added a subtle flavor and not-so-subtle aroma to the bread. I can detect the subtle flavor because the loaf is otherwise pretty bland tasting. Texturally, I somehow, got a thicker but also more crumbly crust than that last time. maybe it has to do with how I put the oats through the food processor before adding to the dough this time? I'll have to try again next time with fewer changes from my base recipe to isolate the effect.
#breadposting #bread #baking

look at pip bein' all "extra"
#python

I put a cup of oats the dough at the start, 2 cups bread flour, and another cup of all purpose. I'm not sure what difference it's made in the end. after that it was a combination of, I think, 2 more cups AP, somewhat more than 1 cup of whole wheat. i used a muffin tin since I thought it would make my rolls look a bit funny. also they've got a good coating of olive oil and a bit more salt on that, which is pretty nice.

the loaf is made from the same dough. it's a bit undersized for the pan, and probably over proofed, but I remembered to deflate the larger pockets before baking, so I think it should hold together better than my last loaf where the crust tore away from the interior

https://www.kingarthurbaking.com/recipes/japanese-milk-bread-rolls-recipe

Made some rolls from this recipe, but adapted it because I don't do dairy. I used coconut oil in place of butter, almond milk instead of cow's milk, and just skipped the dry milk. I'm not sure I did the tangzhong quite right since I don't have a whisk and it wasn't as thick as I've seen in a video 🤷‍♂️
Was a real workout to form the dough, the gluten was so strong.

I think they turned out pretty well overall, though the taste is a little bland, so I think I'll try to add some kind of sour element and more salt next time. OTOH, I really like the look of them, which is why I decided to make them in the first place.
#breadposting #baking #bread

#photo

rolls I baked. I had the dough in the fridge for maybe two days after about an hour proofing at room temp. about 2 parts "bread flour" to one part whole wheat flour. rolled out into a tube over a mixture of dried basil, cut into roughly equal portions and tried to roll into balls (they mostly kept the shapes they were cut into). dipped individually into a mixture of extra virgin olive oil and garlic salt. baked at 400°F (204.4°C) for about 30 minutes on non-stick parchment paper sprinkled with corn meal.

has a slight sour taste, which I like. slight crunch on the bottom.
#bread #breadposting #baking

"pretzels"
#baking #bread

wish I had some mustard...
#baking

well, I gave in and just added a couple more teaspoons of activated yeast, incorporated, kneaded, and shaped. turned out ok, but a didn't get any of the interesting flavors I had sought with a longer ferment... probably because nothing was fermenting. so many dead yeast cells in this loaf😔😂

I think we're closer this time #bread #baking

I've been playing around with the Surreal numbers and one thing that prompted is how to get to non-dyadic rationals from dyadic rationals. You can approach them by bouncing back and forth between dyadic rationals like this for 1/17:

- 1/8 ≈ 0.125 (target=0.058823529411764705)
- 1/16 ≈ 0.0625 (target=0.058823529411764705)
- 1/32 ≈ 0.03125 (target=0.058823529411764705)
+ 3/64 ≈ 0.046875 (target=0.058823529411764705)
+ 7/128 ≈ 0.0546875 (target=0.058823529411764705)
+ 15/256 ≈ 0.05859375 (target=0.058823529411764705)

This makes some cool little patterns based on whether you are adjust up or down. 1/17 is boring, but 1/13 is a bit fun: 000100111011000100111011
#surrealnumbers #math