/ck/ - Food & Cooking

>>8065771
Imagine me (German) coming to /ck/ for some memeful knifertainment and discovering a baking thread. A few years and many misshapen loaves later I can no longer enjoy bread made by a bakery - not even a German bakery. That stuff is stale by the time it hits the counter.

>>8065778
The thing is bread needs to be fresh. White breads go stale mere minutes out of the oven. Bread has to be made local and just in time, it doesn't travel well.

>>8065786
>bread maker
Won't work, I tried. No steam and not enough heat by far.

>>8065788
Have a slice of my sourdough rye and say that, I dare you!

>>8065829
This is the norm in Germany as well. No 15 years ago we had an actual bread oven on every corner. But they couldn't compete with ¢99 breadlike foam from the supermarket.

>>8065876
I like the pretzels.
It's not a vending machine, it's an automated reheating oven that serves 'fresh' bread in Aldi markets. You still pay at the register.

>>8066022
https://www.youtube.com/watch?v=13Ah9ES2yTU

>>8031340
The densest bread I know is pumpernickel. It's a whole rye without leaven that is fermented for days and then steam baked a whole night. It turns a rich dark brown.

My favorite to make is a sourdough rye with sunflower seeds. It's pretty compact but it is leavened and allowed to rise. You can't see a lot of bubbles but it just about doubles in the oven. (pic)

The yeast flavor is straight up yeast. Use a lot or allow it to proof for a whole night. I don't like it, it tastes like cheap pizza. Are you sure you don't mean the tang of sourdough?

Generally the two trends I spot are whole flours beyond mere wheat, and long, slow 'Teigführung' - I don't know the English term: the way you treat the dough before baking.

Rye

>>7859917