🍞 Improve my bread? 🍞 [ADD OPTIONS]
🍞 Improve my bread? 🍞 [ADD OPTIONS]
134
αΉ€16k
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 soupπŸ˜‹ or a BLT πŸ˜‹ or cinnamon rolls πŸ˜‹), 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.

  • 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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Sort by:
3d

are you still going

3d

@hruss yes I have every intent on doing so, I've been doing a thing for work for 80-100 hrs a week...

2d

@MarySmith I have 6 more weeks of this if I manage to make it through

bought αΉ€10 Mail the bread to 16... YES8d

What kind of easy bake kids oven did you use?

8d

@hruss I resolved that N/A

8d

@MarySmith that doesn’t answer the question

8d

@hrusshruss ? I gave it the same treatment as many of the other options that were, well, in my appraisal joke markets meant to waste my time/effort and did not even have the potential of improving the bread.

7d

@MarySmith 😒 it makes the bread safer

answered23d
Eat the bread while betting yes on Cuomo on Manifold
10d

Would this get N/A'd?

St. Petersburg / Zeno's Recipe - After you've cooked the bread for its initial 30 minute segment and prepared it for its next baking segment, perform these instructions: Flip a coin. On heads, bake for half the amount of baking time as the last baking segment. If tails, stop baking. Repeat these instructions until you get a single tails.

There is an infinitessimally unlikely universe where I would curse you to an eternity of baking.

12d

@Quroe what? if segments shorten exponentially, the supremum baking time you suggest is 1 hour

12d

@AnT I would imagine there's some amount of time needed to get the bread out of the oven for the next coin flip, then putting it back in.

16d

Does factoring in time used include acquiring or preparing ingredients? Specifically, I’m envisioning a potential scenario where using a special flour causes a small taste improvement, but increases complexity through dedicated shopping trips (or milling it yourself, as the case may be). Would these still be net improvements?

answered17d
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.
17d

@Quroe I'm very curious about this change. Is the goal a more even bake? Wouldn't this make the crust at the bottom less crispy?

17d

@AlexanderTheGreater I'm not sure what it would do, actually! I'm wondering what effects a convection cooking method instead of a conductive one would produce.

17d

@Quroe I'm baking a bread in a few hours and am contemplating trying this. One logistical issue I worry about is the loaf, even with parchment paper between it and the rack, getting a weird pattern or going partially over the sides of the rack and getting a slight donut-like ring around the bottom perimeter πŸ€”

17d

@AlexanderTheGreater Seems like you'll have an information advantage over us mere mortals.

I asked the new manic version of Bing Copilot for ideas and got this:

### πŸ₯– Offbeat Enhancements for Superior Bread

- **Aquafaba swap for part of the water**: Use chickpea water (from a can) in place of some hydration. It adds protein and a subtle richness that can soften the crumb.

- **Ice cube fermentation**: Freeze your preferment or sourdough starter into ice cubes. Then toss a few into warm dough β€” the slow melt evens out fermentation and encourages complex flavor.

- **Gelatinized starch boost**: Make a tangzhong or water roux from a bit of flour and water before adding to the dough. But twist it: use leftover porridge or mashed potato instead. Killer moisture retention.

- **Low-effort lamination**: Between stretches and folds, sneak in a super-thin layer of butter (or olive oil). Minimal effort, max layering effect on the crumb.

- **Smoke the flour**: Lightly cold-smoke the flour for a few minutes (in a cheesecloth or fine sieve) before mixing. Turns basic dough into something primal and campfire-scented.

Are any of these worth me adding to the market or are they total nonsense?

@TheAllMemeingEye also a few novice stabs in the dark that I'm not sure if they would be so unhelpful that they would be considered spam:

  • Add an amount of MSG equivalent to half the current salt content

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

  • Carve smiley faces into the rolls

18d

@TheAllMemeingEye those sound great! Thanks for asking.

Btw are joke answers completely forbidden or are they ok if in moderation?

18d

@TheAllMemeingEye They might not explicitly violate a Manifold rule, but a general guideline is that

Users strive to be excellent to one another

The bettor @GleamingRhino has explicitly requested that people don't spam this market, @MarySmith called it out, as well, and also given that it additionally spams everyone's notifications (unless they block the spammers), it's not excellent behaviour.

Like many things in life, only great with consent and in moderation…

@4fa IMO a big issue is that some people gave the market creator bad ratings for resolving joke answers as NA. That said, she only has two ratings total...

17d

@AlexanderTheGreater oh good when I saw it in the notifications it looked like 5 bad ratings or somesuch

17d

@MarySmith you can see it by going to the "Questions" tab on your profile

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