/ck/ - Food & Cooking

>>14098268
yeah I'm leaving it in the fridge anyway, its nearly 2AM here, and I was aiming for a early bird baking
what I don't understand is the finality for each step and how it affects the final product, like fermentation surely isn't just about creating gas to expand the dough
for example, is the simplest of recipes just knead -> ferment -> bake process?
I'm fairly sure most recipes/guides I saw had a shaping step besides the knead
or for example the 4x knead/rest recipe I mentioned earlier, what is the purpose there?

here was my previous try for reference, it turned out a bit like australian/german black bread, besides overdoing a bit with the white flour puff, I'm wondering what needed to be done to improve, more growth and crisper crust

>>14080019
>also might've under kneaded the dough, I gave it a good mush but the video didn't specify for how long you're supposed to do it

Now finally, with all those mistakes out of the way, the whole didn't actually turned out half bad
it looked a lot like black bread, german/australian type,
it was kinda mushed and breaking too easily, but the mass was very soft and tasty,
this was for a family meeting, the reason I was in a hurry and why the last picture wasn't that good, but everyone enjoyed practically eating it all up
besides being tasty, it also felt pretty damn good for the belly, if you know what I mean, later on I took a huge dump that felt pretty satisfying
that's why I thought I might have accidentally made half sourdough or something like that, because of possible good bacteria or maybe broken down glucose/gluten

so with that in mind, how can I improve on this?
Still want to make something more *baguette like*, but the added benefit of being whole grain sourdough thing, as it seems very promising for a more healthy diet
So I'm feeling like, adding 1/2 white flour 1/2 whole flour mix, more yeast (I used very little initially), longer knead and longer grow time, perhaps leaving it overnight, and also longer bake while still keeping it very moist
does this make sense?