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.
1,000@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
@Quroe I should add that based off the internal temps of the loaves, that reach ~205-210 FΒ°, I don't see it making that much of a difference that I see one heating up faster than the other on the graphs but I'd rather fix it if possible
@MarySmith how about the crust? I've found the crust on my breads frequently darker/crispier on one side than the other
Bake vegimite into it.
I used about ~10g per loaf and that was plenty to get a clear but not overwhelming flavor of vegemite. Loaf was distinctly darker. The premise was of course a big hit with the person who's vegemite I used, but the tastetesters were mostly not impressed. I don't think this is that bad, and if you like vegemite, you'll probably like this.
Resolved
NO
Let dough sit 48 hrs
Didn't spring as much, but it wasn't that bad. Nice to know that if I start a dough and forget it for a day, it's still edible.
Resolved
NO
Autolyse 20 minutes
I figured this was going to be a pita. Mixing the salt and yeast uniformly into the autolyse'd flour was a pita without a stand mixer and as such not uniform. This lead to a lumpy dough and a bad loaf. One tastetester loved the chewy spots.
Resolved
NO
"Let dough sit 48 hrs
Didn't spring as much, but it wasn't that bad. Nice to know that if I start a dough and [forget to finish it, it's still good.]"
If I got that right, that's pretty meta.
@traders I plan on resolving in the next 120 hrs ish:
Use whole wheat to improve the nutrition of the bread
Let dough sit 48 hrs
Make naan bread, an easy-to-make bread
Autolyse 20 minutes
Bake vegimite into it.
Start at 500F, drop to 450F and uncover half way through
Was kind of a pain because I couldn't bake any other iteration. I was hopeful it would lead to better spring/ better browning but it did not!
NO
Bake vodka into it
Flattened out the loaf, taste testers though it was reduced salt.
NO
Half yeast
Tasters could distinguish between the two blinded but oddly enough didn't prefer 1/2 yeast when unblinded, but didn't mind when they were blinded. As it decreased the yeast by 50% and at least in this loaf, didn't clearly harm the crust, crumb, rise, moisture, flavor, etc., it's a YES
YES
Add a pinch of sugar
After testing the other sugar market I figured this one would be a dud.
NO
make the bread bounce
CANCEL
@MarySmith @Odoacre Resolved Odoacre's "Watch the video & Ditch current process, do everything the same as the video options" 50% as they had a similar issue to the good single day loaf. I don't prefer the bread, but it's good bread. Some of the taste testers preferred it to control, others didn't. It's got a lovely texture and a good crumb, and an ok crust (the video's crust looked waaaaaaay better than the outcome over here and I extended baking a little bit to get the outcome to look closer to the outcome in the video). I have not been (and for the most part, neither have the taste-testers) impressed with the options that add sugar into the loaf, but this sure did impress enough that they have prodded me into resolving it 50% in line with the other market I did that for "Bread flour, 3x yeast, cut rise to ~3h"
@traders In the next 72 hrs, I plan on resolving start @ 500 and drop to 450, vodka, pinch of sugar, half yeast, and watch vid/do vid instead.
@nikthink doing them all in one loaf would make no sense for assessing the Ξ between any specific change and control. So no, I don't combine all of the proposed changes I'm testing, that would be preposterous.
@nikthink @Quroe linked https://www.youtube.com/watch?v=5oULEuOoRd0 one
day and I'm not opposed to doing a multi variate test when and where it would make sense.
