🍞 Improve my bread? 🍞 [ADD OPTIONS]

MANIFOLD

289

Ṁ5kṀ41k

Mar 29

88%

Use sourdough instead of yeast

33%

replace 10% of flour with farina bona

43%

Have someone sell the bread to you at an expensive price

18%

Make all of the ingredients from scratch.

16%

Only buy ingredients from 7/11.

Use lemonade instead of water.

Put a non-lethal dose of any rat poison.

86%

Don't eat anything for at least 24 hours before eating the bread

65%

Don't eat anything for at least 48 hours before eating the bread

13%

Cook the bread with a rod/puck of aluminum foil (or similar) in the core in an attempt to conduct heat through the center of the bread, cooking it evenly like a doughnut.

48%

Buy bread from a michelin star restaurant.

61%

Do all the changes in the top 5 open options by probability, excluding this option

49%

Put a baking rack in the Dutch oven before putting the loaf in, raising the loaf off the floor and lofting it over a layer of air.

17%

Add as many Jack Daniel's whiskey barrel smoking chips as feasible to the Dutch oven before baking, physically separating them from the bread as necessary while baking.

28%

Use flour made from an unconventional grain e.g. barley, millet, oats, rye, sorghum, maize etc.

72%

Give ChatGPT your current recipe as well your take on what optimal bread tastes like, then take that advice for your next bake

25%

Bake the bread into a fun shape, like a fish, or an octagon

63%

Invest in a "Bakers Steel" for better heat retention and oven spring. It would mean graduating from a dutch oven though.

67%

Try baking a little more "bien cuit". If the image is indicative, your loaves may be quite "blonde".

56%

Don't automatically "Heat water to 30±1 °C". Instead, aim for a desired dough temperature (DDT) of 25-26°C. 30°C water is too hot for summer, and potentially too cool for winter.

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. Ignore anything the bot says ever.

THERE WILL BE NO AI CLARIFICATIONS ADDED TO THIS MARKET'S DESCRIPTION.

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467 Comments

270 Holders

3.2k Trades

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bought Ṁ10 NO

@AnnaMakievska what exactly does cruelly mean in this context? insulting the dough? XD

@TheAllMemeingEye AFAIK I've been baking cruelty free bread, but I guess that depends on how you feel about single-celled eukaryote welfare.

@KJW_01294 By this I mean https://static.googleusercontent.com/media/research.google.com/en//pubs/archive/46507.pdf

@KJW_01294 is this from 2017? Any Bayesian hyperparameter methods or other similar methods since then that could be better? Also can you expand on exactly what you would have me do?

Cover bread with damp paper towel instead of initial water spritz. Rehydrate paper towel during 2nd spritz. Remove paper towel before placing on cooling rack.

Crust got eviscerated when trying to remove paper towel. I suspect it's something like a wheat paste poster esc effect where the paper towel effectively gets glued to the surface. Because of this, I don't think it would work for any? material that would hold water. Also tried eating a portion with the paper towel if that would maybe save it?. Sorry @Quroe , it was an interesting idea! I missed an opportunity to think it through and make M on NO 😭

Resolved

@MarySmith I used to work in a Auntie Anne's, and I think I vaguely recalled them using a paper towel on top the dough at some point in the process, I think. I genuinely thought it would've had a chance at helping with some sort of water retention factor.

@Quroe Maybe during bulk ferment/ proofing?

@MarySmith Highly likely. I wasn't the baker. I was best at handling the occasional Karens at the register.

Market close date is imminent. Is this intended?

@Quroe fixt

@MarySmith bread is immanent!

@traders I plan to resolve the strange paper towel one tomorrow!

@MarySmith Strange, eh?

@Quroe if it affects trading, I'm using ultra mega exclusive high-end bulk-priced KIRKLAND Signature Create-A-Size ® Premium Towel, Strong, Thick, and Absorbent

@MarySmith Surely that's not the choice the marketing department went for their product branding. That can't be real. 😆

Make 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

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!