🍞 Improve my bread? 🍞 [ADD OPTIONS]
134
3.3kṀ16k
Aug 5
22%
Mix half sodium/potassium chloride
16%
Add 2g? of baking soda
24%
Add 50g vital wheat gluten
84%
Stretch-and-fold after mixing, 3x every 30 min
32%
Start at 500F, drop to 450F and uncover half way through
67%
Watch the video
70%
Use sourdough instead of yeast
65%
3 iterations of stretch-and-fold, at any time during the 14h waiting period. Minimum wait time between iterations 1 hour
47%
replace 10% of flour with farina bona
38%
Place small ice cubes between parchment and pot instead of water
48%
Add 1tsp of diastatic malt powder per 3cps of flour
81%
Autolyse 20 minutes
51%
Let dough rise on counter only until double volume or 2h max, any time longer in fridge
50%
Ditch current process, do everything the same as the video
20%
Add a tablespoon of sugar
25%
Use tap water instead of fancy RO water
6%
Think positive thoughts before tasting
19%
Have someone sell the bread to you at an expensive price
5%
Play classical music while baking
8%
Make naan bread, an easy-to-make bread

If the change is distinguishable AND is worse, resolves NO

If the change is distinguishable AND is better, resolves YES

If the change is not distinguishable AND does not greatly (25%?ish) reduce time or inputs, resolves NO

If the change is not distinguishable AND does greatly (25%?ish) reduce time or inputs, resolves YES

If I determine the change is too difficult (I have my own mill but sifting by hand could be maybe too tedious?, stuff like grow my own wheat), I am liable to resolve that option N/A

If I determine the change departs too far from the categories "bread" or "loaf of bread" (such as suggesting I make a bread bowl with split pea soup😋 or a BLT 😋 or cinnamon rolls 😋), resolves N/A

I will judge all changes on the criteria:

Crust, Crumb, Moisture, Taste

blinding or double blinding as needed, including tests to verify that the changes are distinguishable and not subject to order effects.

I may have others, as available, provide their input on these at a rate of 50% or less of my ratings for a weighted avg.

I will extend the overall market until some period x where noone's interested and I've iterated through the suggestions.

Base Recipe:

800 g All-Purpose Flour, Unbleached (King Arthur)

600 g Water, RO filtered (Waterdrop G2P600)

17 g Salt, Coarse (Morton Kosher)

4 g Yeast (Fleichmann's/ REDSTAR)

Heat water to 30±1 °C

Add 17±0.5 g salt and 4±0.3 g yeast to jug

Mix in 600±5 g water to yeast and salt jug (prevents salt & yeast clumps in dough)

Weigh out 800±5 g flour in big bowl

Mix jug into bowl until no dry flour

Wait 14±2 hrs, bowl covered on dinner table

Preheat oven to 465±15 °F with Lodge cast iron dutch ovens inside

Split dough and shape into rounds

Place rounds on parchment paper and cut design

Open dutch ovens and place loaves

Spritz 30±2 g water around each loaf

Bake 30±3 min, closing and placing dutch ovens in oven

Spritz 30±2 g water around each loaf

Bake 15±3 min, placing dutch ovens in oven without lid

Place loaves on cooling rack

I never really disliked AI until this bot. It's worse than bad autocorrect.

  • Update 2025-07-12 (PST) (AI summary of creator comment): The creator has indicated that testing and resolution of options will be delayed. They anticipate being unable to work on this market for at least 6 more weeks due to their work schedule.

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