/ck/ - Food & Cooking

>>5350052
Yes and yes.

>>5327281
Holy smokes! That's a lot of spelt, and I do love spelt.

>>4025979

There are all sorts of tips that great bakers give when it comes to kneading. Really, there is no right or wrong way to do it. Some people advocate less initial kneading, with regular stretching and folding during the bulk fermentation process. Others advocate kneading till windowpane the first time out. I generally knead till windowpane, then put in the fridge to slow ferment until doubled (or until I need to pull it out to speed up the process). My best advice to you on the topic would be to experiment and see for yourself which you like best. The multiple stretch-and-folds really is a nice way of doing it, just requires more time input.

Adding more salt is not the answer for a yeastier flavor. The real trick, in my experience, is to significantly short the yeast in the recipe, and let it slowly bulk ferment at room temp (or even in colder temps, to retard fermentation further).

>>3863602
Definitely do it on the sly. No time to find a kitchen to work out of that would be inspectable/legal.

>>3863608
Thanks! It'll be up sooner rather than later.

>>3863627
Not trying to make a big deal out of it, I promise! Just throwing up some OC and trying to get other bread bakers excited. If you're not into baking bread, you won't get it, but that's totally cool! There are a few of us that are just crazy enough to make this a serious hobby. I'm just happy I can make bakery-quality bread out of my home kitchen, and love it while I'm doing it. Doesn't get much better than that!