i made pizza dough (bout 60% hydration, AP flour)
and im wondering if this texture seems right for kneading.
1. i mixed everything together and it was a malleable ball of clumped together dough.
2. i started kneading it and it got really hard and started tearing instead of stretching
3.about two minutes into kneading, it became malleable and stretchable again but was still a mangled, torn-up mash-up of dough.
4. i kneeded up to five minutes and its pretty darn stretchy.
5. about another couple minutes of resting and now its starting to look like a uniform doighball, not all torn up.
does that sound right?

>>21396700 (OP)
Did you have some trouble getting it all into one dough? I.e. were there little dough and flour scraps you had to force into it? Wouldn't be uncommon at that hydration.
All in all it sounds pretty normal to me.

does anyone working at restaurants have lil stories on people abusing free stuff like napkins, sauce packets and the free peppers at in and out?

"beef bottom round roast"
i i cubed this meat, then seared it, added veggies, then threw it in sealed pot in the oven at 250*f for a few hours.
at some point the oven got turned to 400*f for maybe 5 to 15 minutes. is that long enough to "squeeze" the juice out the meat and end up with dry meat by the time it starts shredding apart?

>>21396700 (OP)
Yes, that sounds about right for kneading. Dough basically has two possible paths to travel while kneading: Either no rest > shaggy dough > single mass > ripped texture > soup (only if high hydration) > actual nice smooth ball; or rest > single mass > actual nice smooth ball.

>>21396730
It's more likely you overcooked the beef if you left it alone for several hours. If you're just roasting, use a thermometer to check the doneness to avoid overcooking. If you're braising, use a fork or knife to check the texture to do the same.

Best recipe for baguette? I always go with 70% hydration but I feel like it always comes out too dense. The crust is spot on but I can't get nice bubbling inside like the French do.

For a 500g batch I do 4 grams yeast, 7g salt. Bake at 425 till crust looks good

>>21396767
24 hour preferment. 24 hour cold bulk. 1 hour counter preshape. 1 hour final shape. 75% is probably better. More heat. Humidify the oven.
>>21396700 (OP)
Sounds about right. A little rest period before kneading could make it easier. Stretch and folds intermittent with rest periods are good too.

>>21396767
As >>21397188 said cold fermenting makes a huge difference. My best baguettes spend >48 hours in the fridge.

>>21396700 (OP)
An autolysation period might help you with kneading.
I do it for pretty much all bread and pizza doughs I make.

i got 'mizuna' leaves at the foodbank. can i just bake this on a pizza like arugala, or do i need to precook? over or under the cheese and toppings?

>>21397358
>cold fermenting
when "cold fermenting" do you still "awaken" the yeast in warm water and then place in the fridge?

>>21397363
>autolysation period
>This is done before adding other ingredients like salt, yeast, or sourdough starter.
how do you effectively mix in the salt and yeast after youve added the water to the flour? ive always "awaken" the yeast in the warm water

>>21398178
my process is to ass yeast to water with sugar/fats if need be, mix with whisk until incorporated, then to add the flour, place the salt on top of the flour, then mix.
i only ever really give the yeast just a little breathing room from the salt. no real waiting period.

you can think of an autolyse as just adding flour to water and allowing the flour to hydrate.
when this happens, it causes the proteins in the flour to form gluten.
yes sugar/salt/fat all slow this down on some level.
i dont think its that much of a concern in practice.

>>21398208
>ass yeast
*add yeast
I'm going to be honest and say I don't know how I made a typo like that.

>>21398178
To try and be a little more clear if possible I'll show an example.
Here's some dough I mixed together a couple weeks ago.
I let it sit looking exactly like this for an hour to autolyse.
Everything is in it. Salt and all.

>>21398238
And here's its little dough ball after 5 minutes of kneading.

>>21398208
that loaf looks so wet man

>>21398245
Its really not though. My phone camera is just ass and so is my kitchen lighting.
Just soft and fluffy, but I wouldn't call it wet.

>>21397358
>>21397188
Higher heat check. Would you use a preheated stone? I feel like when I use a stone it overcooks the bottom to hell

>>21398169
Cold fermenting only refers to the finished dough,tou can make it as usual and just pop it in the fridge afterwards.
Personally I always use fresh yeast but which I don't "wake up" but you can do it, most of the work happens when it's incorporated into the dough.

>>21398309
I always use a stone, usually preheated for 90 minutes to somethig between 230C/ and 270C/520F.
It is worth noting that I use a metal tray for baguettes, which gives them the proper form and that does serve as a barrier to the stone.
The metal bowl filled with pre heated stones to generate steam might also ensure that the pizza stone doesn't make the bottom too hot.

>>21398178
If you use IDY you don’t need to do anything special. It’s more steps but if it’s still in the mixer/bowl you can hold back a little water for the yeast/salt if you really wanted to. Could also put a rest in there before the salt. Autolyse absolutely improves the dough in my experience. I’m often lazy and skip it.
>>21398309
Maybe try the same temp on a higher rack. Depends on how cooked the inside is I guess. I always use a stone or steel but people make good looking ones using those baguette pans so dunno.

>>21396700 (OP)
use the right terms. "stretchy" could mean good or bad things. stretch is a verb by the way, so it doesn't describe an object, it describes what you do to it...
you want the dought to be extensible, not elastic. if there is tension after stretching it just goes back to it's original shape and is useless.
The only way to fix that is waiting. after waiting, do not over-work the dough or it will become elastic again.

I don't have much space in my regular fridge, and frankly I like drinking my beers a little warmer than my actual fridge (which is around 35F or so IIRC).
I know you can keep pretty much any wines together at 55F, which is what my wine fridge is set to; what happens if I leave my beers in there? Will anything bad happen to them, especially longer term?

>>21400728
I'm also open to lowering the temperature of my wine fridge if there's a good middle ground that'll work well enough for everything.

>>21400728
they'll be fine as long as they're unopened, beers can rest at room temperature

>>21400792
Thanks. I knew cans could sit out, but the bottles are all in the fridges at the grocery store