/ck/ - Food & Cooking

>>5071824
You shouldn't need any material between your stone and your bread. The heavy flour is mostly to make it easy to transfer the proofed loaves from surface to peel to stone.

>>5071826
Yes, in the fridge. No glazes here, man. I use a hefty quantity of steam, diastatic malt when appropriate, and, most of all, a long, hot bake. People are afraid to put real color on their loaves. I bake everything to very well done.

>>5004289
You'll probably need more like another 2 weeks of twice daily feedings before your starter is really ready for the prime time.

>>4941177
Sure, but ass, cash, or grass, nobody rides for free.

>>4943139
>>4943153
>>4943233
>>4943284
The oven is a small fire brick and stucco oven from a local distributor. It has a 60cm diameter floor made of 3.5" fire brick, is approximately 16" tall at the top of the dome, and was an Italian prototype for an oven that is now manufactured in Australia. I contacted the distributor about their "portable" (i.e. prebuilt and on a stand) ovens, and they mentioned they had this one hanging around for less than half price, having been broken in correctly and only used 4 times. I had just bought a refurbed Globe SP10, so the savings on the oven were a no brainer. It arrived on a pallet, and I hired a couple day laborers to help me lift it onto the stand. It is not a perfect oven: great pizza ovens tend to have lower domes, I wish I had a larger floor space to work with, and because it's not built in to a larger housing it tends to lose heat faster than non-"portable" ovens. Regardless, the price was right, and it's a great way to get familiar with a new method before dropping big coin on a more legitimate oven.

>>4943149
I am fat.

Bread thread.

Have some red potato and roasted garlic sourdough bulk fermenting right now. Anyone bake anything good recently? Any bread questions?

Pic not related: it's another kind of bread.

>>4690472
I am very interested in wood fire baking (whether in an oven or in a campfire). I have not, however, experimented with it at all. I can't imagine baking directly under coals/ashes would be particularly effective in producing great bread, but certainly in a preheated dutch oven, then covering with charcoals.

Alternatively, you could, in theory, make flatbreads by tossing them directly on top of a nice even bed of coals, then flipping halfway through.

>>4677380

We're one and the same. I just lost my tripcode a while back and got tired of posting with it.

Here, more bread.

Sounds like fun.

Try 100% flour (90/10 bread/WW split), 60% water, 8% honey, 5% vegetable oil, 2.8% salt, 0.4% yeast. Knead 8 minutes, add as many walnuts and raisins as you like, then knead another 2 minutes to ensure that everything is well-distributed. Shape into a boule and place in an oiled bowl at room temp, let bulk ferment until about doubled in size. Knock out the gas gently, then shape into your preferred shape. Proof until 1.5x in size, then brush with an egg wash (1 egg, equal volume water), slash, and bake until nicely browned. Give it 2-3 minutes at 400F, then drop the temp to 375F until well-browned. Let cool, then enjoy.

>>4341084
No worries, bud. Don't feel bad, the bread looks great for your 2nd sourdough loaf. Sourdough baking is a delicate balance, and requires a lot of time and practice. That's a great start. My first sourdough loaves were wholly inedible.

Anybody bake anything good recently?

Here's some super boring white bread that I baked tonight. I tried a new flour, and it sucked.