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 soupπ or a BLT π or cinnamon rolls π), 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 30Β±1 Β°C
Add 17Β±0.5 g salt and 4Β±0.3 g yeast to jug
Mix in 600Β±5 g water to yeast and salt jug (prevents salt & yeast clumps in dough)
Weigh out 800Β±5 g flour in big bowl
Mix jug into bowl until no dry flour
Wait 14Β±2 hrs, bowl covered on dinner table
Preheat oven to 465Β±15 Β°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 30Β±2 g water around each loaf
Bake 30Β±3 min, closing and placing dutch ovens in oven
Spritz 30Β±2 g water around each loaf
Bake 15Β±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. Ignore anything the bot says ever.
THERE WILL BE NO AI CLARIFICATIONS ADDED TO THIS MARKET'S DESCRIPTION.
1,000Make naan bread, an easy-to-make bread
Not easy to make actually. Adam Neely (sp?) had a good guide for those without a tandoor but with a cast iron pan. Made many batches and didn't get it exactly right until the last ones. Yummy and fine and so on but not better than the control, even for naan uses, such as for curries and chutneys. If you want an edible plate base grain thing, I recommend injera if you can hack it. I can't (yet!), injera is a difficult beast (for me).
Resolved
NO
Yo, Gurt!
While Gurt's flavor was different! it was not better than control on any other factors either. I though the leavening from the yogurt might make it rise better, taste better, and open the crumb more, it didn't. Additional moisture didn't help as I thought it would, and the crust didn't brown more either.
Resolved
NO, Gurt!
For the people who like this market but think there's not enough MEAT
https://manifold.markets/bens/does-cooking-in-a-castiron-pan-make
Bake for an amount of minutes equal to the percent this market answer is at when it comes time to begin baking. (Maintain the Β±3 minute tolerances and the 2:1 ratio of time before:after the water spritz.)
Put up a limit order to keep it an experimentally interesting increase in time. Since 5 additional minutes resolved well by improving the crust, I used that to set the floor. This market could've been very hard to trade as if people bid up the time too much, the value and likelihood of NO would rise, but at 45% or lower the likelihood of NO was also high. YES range is certainly beyond 51% but I'm not sure how much farther. Thank you for the fun concept @Quroe
Resolved
YES
Increase water by 50 g
@GleamingRhino I am honestly quite surprised at how much the additional hydration blew up the crumb! At one point a taster suggested the drawbacks of an open crumb include that it serves worse as sandwich bread. It does dilute the taste of the crumb compared to control (unblinded) and the spring was not as good but golly gee on the whole I think the bread is better with the additional hydration.
Resolved
YES
3 iterations of stretch-and-fold, at any time during the 14h waiting period. Minimum wait time between iterations 1 hour
Same outcome as the other one, except less restrictive and w/o refrigeration.
Resolved
YES
Replace some of the water with an egg (eg. remove 25g of water for a 50g egg)
Not much to say. Did 1:1 substitution with 1 egg per loaf. Tastes a lil eggy.
Resolved
NO
Bake for 5 fewer minutes
Tasters found it (surprisingly to me) blander, the crust was not as brown,
Resolved
NO
it needs more salt
Added 50% more salt and the tasters preferred it. A prior market, double salt, was beyond the upper limit, but I had at least one taster who liked it. This is definitely veering into the subjective and different populations will likely prefer different levels of salt. Also, in any cases where salted butter is used or other salted addition to bread may broken by this much salt in the bread on its own.
Resolved
YES
Make the bread taste good
Resolved
N/A
Improve the bread
Resolved
N/A
Icarus did not fly too close to the sun this time!
@traders I plan on baking these in the next ~72 hrs
-3 iterations of stretch-and-fold, at any time during the 14h waiting period. Minimum wait time between iterations 1 hour
-naan
-5 fewer minutes
-bake the bread for an amount of minutes equal to the market at time of bake
-Increase water by 50 g
-more salt
@Cactus nah, just their test subjects. This will presumably resolve NO when the experiment is tried, as deadly bread surely counts as worse bread
Stretch-and-fold after mixing, 3x every 30 min
Better rise, easier handling.
Resolved
YES
Sprinkle 3 grams of flaky sea salt on top of each loaf before the second bake
Folks liked the flakey crunchiness and the additional saltiness. I weighed some of the salt that did not stick to the loaf though, and about 1 - 1.5g fell off per loaf.
Resolved
YES
Use whole wheat to improve the nutrition of the bread
Enough tasters did not notice the 20 g per loaf substitution for fresh ground warthog winter hard red wheat berry flour that added ~ 2 g of fiber, and other stuff like 35% DV Manganese, 22% DV Selenium etc etc. Source I'm willing to re-resolve this NO if there is any compelling evidence or argument that this did not on net improve the nutrition of the bread.
Resolved
YES
Because @Iwerehuman is a deleted account, I am left to my own devices to determine what exactly "make all the ingredients from scratch" means. Anyone have any good ideas?
I could try to make my own white flour by hand, boiling sea water for salt, somehow use some process to refine yeast, and collect snow/rainwater, but if the expectation was that I grow my own wheat, that presents a much longer challenge.
@MarySmith It doesn't really make sense to make yeast from scratch anyway, right? It's alive so short of waiting a million years...
@vee Pliny the elder (not the liberator) wrote a recipe for how to make dried yeast for baking out of grapes http://www.perseus.tufts.edu/hopper/text?doc=Perseus%3Atext%3A1999.02.0137%3Abook%3D18%3Achapter%3D26