/ck/ - Food & Cooking

>>8114375
A wet and well sharpened paring knife with a swift and powerful motion.

>>8114382
The crust will crack and tear, likely around the bottom.

>>8114391
No such thing.

>>7963777
That's the beauty of bread. Most of making it involves waiting for the gluten or yeast. Actual work involved in making bread: around 15 minutes including cleanup.

I put flour, salt, and water in a bowl, stir it, then wait a day.

Then I take starter or yeast and mix it in, wait another few hours.

Now comes the tricky part. You either have to knead the dough, or gingerly fold it into shape. This is a bit more mess because everything has to be covered in flour. Done in 5 minutes. Final rise: waiting some more.

Preheat oven, put dough in, put water in, close, wait. After 20 minutes I turn down the heat and then wait some more.

Now comes the most time intensive phase. I have to frequently enter the kitchen and look inside the oven to check the crust. Another 30-50 minutes usually does the trick.

Then I put the hot bread on a rack and let it cool, it's not done baking yet. Waiting some more solves that.

So making bread is mostly waiting, getting your fingers and counter top dirty once, and little 2-5 minute increments of work spread out over 2 days.

You don't actually save a lot of cash, bread is really cheap. You get better tasting bread that keeps longer and has only 4 ingredients. I guess you save compared to the pricing of fresh organic artisan bread.

For rye bread you need sourdough. There are commercial starters that just require a poolish which takes a day or two. Or you can grow your own culture, it's just stirring some flour into a jar every day.

>>7876802
More water, in the dough and the oven.

More heat, shorter bake.

When it smells burned and turns black, take it out. No matter what the timer says.

You can remove the black crust and dry the rest for breadcrumbs.

Also, come on over.
>>7876713

Just finished my sourdough rye.

Did a real short proof this time. 5 hours, knead in sunflower seeds, 1 more hour to rise.

It was a bit on the soft side and went up like a pita in the oven. Stone and ample steam, lower temp after 20 minutes.

Good to see so many successful bakers in a thread. Spotted at least 4 breads I feel challenged by, and that pizza oven in the yard is marvelous!