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 soup๐ or a BLT ๐ or cinnamon rolls ๐), 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 30ยฑ1 ยฐC
Add 17ยฑ0.5 g salt and 4ยฑ0.3 g yeast to jug
Mix in 600ยฑ5 g water to yeast and salt jug (prevents salt & yeast clumps in dough)
Weigh out 800ยฑ5 g flour in big bowl
Mix jug into bowl until no dry flour
Wait 14ยฑ2 hrs, bowl covered on dinner table
Preheat oven to 465ยฑ15 ยฐF 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 30ยฑ2 g water around each loaf
Bake 30ยฑ3 min, closing and placing dutch ovens in oven
Spritz 30ยฑ2 g water around each loaf
Bake 15ยฑ3 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.
1,000Add 50g sugar
Visually distinct, the taste was also different. Browned much more under the same conditions as the other loaves. Texture was also different. Was not preferred by taste testers.
Resolved
NO
Add an amount of MSG equivalent to half the current salt content
Very notable flavor. Not better for this bread, perhaps if this was a savory loaf with cheese chucks, italian herbs, and tomatoes ala Tuscan Herb-type loaf.
Resolved
NO
More steam! Either spritz with more water (preferably hot) or actually pour some boiling water in just before closing the lid.
Difference if there was one wasn't reliably perceptable. I used boiling water from the kettle. The bottom of the loaf seemed a little softer ๐คทโโ๏ธ
Resolved
NO
Donate the bread to a food pantry, homeless person, or someone else in need
I donated this to someone in need that I know. Yes I felt better about the bread and making it? This could have gone NO if I donated the loaf to a homeless person I don't know. I'm not sure that most charity isn't negative, unfortunately.
Resolved
YES
Invite your taste-testers to make the bread with you
Too similar to "power of friendship" market. Yes, having someone help me bake makes the bprocess faster/better.
Resolved
CANCEL
Add a tablespoon of sugar
Too similar to the other sugar market I resolved
Resolved
CANCEL
Replace salt with sugar
Too similar to the other sugar market I resolved, also HAVE YOU EVER BAKED BREAD WITHOUT SALT????? I have. ๐คข๐คข๐คข๐คข๐คข๐คฎ
Resolved
CANCEL
Make the bread great again
The people are saying "This is the greatest bread. We want your bread. I'm not saying, the people are telling me this."
Resolved
CANCEL
Bake on upside-down sheet pan, covered with Dutch oven
Burned the bottom ๐
Resolved
NO
Play classical music while baking
No discernible difference
Resolved
NO
Serve the bread hot
My taste-testers all disagree with me - apparently serving the bread hot greatly improved the bread.
Resolved
YES
Bake for 5 more minutes
Better crust without burning.
Resolved
YES
Bread flour, 3x yeast, cut rise to ~3h
No one including me was willing to say it was better or worse than control. It's different, had a worse crumb but it was softer/moister, had a slightly better crust given the same amount of bake time, had a better spring, different taste certainly. It has a different utility given the different elapsed time for the entire process. I think I prefer the taste of the control, but there's more than taste at play. Never really thought to partially resolve any of these. Will use this variation if I need bread same day perhaps...
Resolved
MKT 50%
Halve oven temperature
CANCEL
say 6 7 67 times before making the bread
CANCEL
Bake one fewer minute
CANCEL
Bake one more minute
CANCEL
5 parts cyanide/ 1 part water/ 1 part sand
CANCEL
Cut bread into โค0.4inch slices, toast before serving
CANCEL
Cut bread into loaves before serving
CANCEL
@MarySmith Oops, sorry to have lead you astray. Iโm surprised our results are so different, you did use a cover between the loaf and the pan right? (Parchment, silicone etc). I donโt really have a good guess as to what happened here, and am slightly baffled.
@GleamingRhino yep, parchment. my guess is that the full Lodge cast iron dutch oven does a better job at smoothing out the peaks and troughs of temperature than my oven, and the temp control loop in my oven swings enough to produce this result.
@traders I plan on resolving the 3x yeast 3hr rise, serve hot, maybe the sheet pan dutch oven ones in the next 72 hrs.
@MarySmith In the end, do you plan to combine all YES resolutions into one unified recipe?
If you have no name for this bread planned yet, might I suggest "mana"?
Replace all water spritz steps with a basting of extra virgin olive oil.
Everybody loved this a lot and it was a big hit. I wonder if the water step even helps spring that much.
Resolved
Yes
Bake it with your best friend.
Surprise! Didn't really think about how having another person help could save time and make the whole process more enjoyable.
Resolved
YES
Cut the bread into the number of traders in the market slices.
CANCEL
Bake the cake while wearing a onesie.
CANCEL
Bake your social security number into it.
CANCEL
Encourage people to participate in the market in good faith while making the bread
CANCEL
Resolve at least one thing here yes or no while baking bread
CANCEL
Assume the chili is in the interval (0,1), square it for less chili, if it is in (1,infinity) take the square root, if it is in (-infinity,0) take the negative of the square of the of the chile, else (equals 0 or 1) subtract 1 from it.
CANCEL
Assume the chili is not in the interval [0,1], square it for more chili, if it is in (0,1), take the square root, else (equals 0 or 1) add 1 to it.
CANCEL
While the bread is baking, tip every user who voted "Yes" on this option 25 Mana
CANCEL
@Quroe no, I thought it was some sort delaying crust formation during the initial phase of baking, allowing the dough to expand fully before the outer layer hardens hence better crumb & spring, but the EVOO replacement didn't really hurt it, so I'm left wondering if the oil helped do the same thing + made it yummier
@traders I plan on resolving baste with oil, bake with best friend, the 3x yeast 3hr rise ones in the next 72 hrs.
@atmidnight I'm kinda really excited to see if the taste testers will be able to tell between the 10% max sawdust by vol and control.
Would you please clarify how I go about adding the sawdust. I've been doing this by weight, do you mean 10% max by volume of dry ingredients? Would appreciate your guidance on this!
@MarySmith is this some baking slang or is this about regular sawdust from cutting wood? Is that safe?
@AlexanderTheGreater saw dust has been used in bread for centuries as a filler when wheat got too expensive. it's non-nutritious but mostly harmless in small doses afaik. dont eat it raw and unmixed, ofc
@MarySmith oh uh you probably want something neutral that doesn't make the flavor more interesting, like use oak instead of pine or hickory. also be sure it wasnt outdoor treated wood, that shit's toxic