/ck/ - Food & Cooking

>>11393490
I use chef john's no knead ciabatta recipe

it's pretty great honestly though lately I've been subbing in 1/3rd flour with heavily garlic'd and rosemaried dryly mashed potatoes and it's been the best call I've made

>>11393507
>lately I've been subbing in 1/3rd flour with heavily garlic'd and rosemaried dryly mashed potatoes and it's been the best call I've made

What does that do for the taste/texture? Do you substitute out the whole wheat flour or white flour?

>>11393524
the whole wheat, it's simply not a flavor or texture I like, I'd end up with about 1 1/3rd cup of the dryly mashed potatoes to the rest being basic white flour.

The potatoes add in additional chew as potato starch holds together a bit better than wheat starch and ties in the rosemary in a really well rounded manner.

https://www.karenskitchenstories.com/2014/03/white-bread-with-poolish.html?m=1

This is a pretty good recipe. Its easy, delicious, and has a pretty good appearance

>>11393490
i just mixed up some sourdough — it's got bread flour, emmer flour, and some danish oland whole wheat flour, plus some caraway seeds. i'll do some stretch and folds for the next few hours and then shape and proof overnight in the fridge.

>>11393571
how do you compensate for the hydration? mind sharing your recipe?

>>11393490
I posted in the last baking thread about just now starting. if youre dutch ovenless this one seems pretty good. Its my second attempt with any sort of baking and other than the crust not being as dark golden as i wanted and the crumb not being as open asi want, it was incredibly easy and tasted good (to me)

I made some nice challah this week. It was very comfy and I had a good time

>>11394458
nice! what was your recipe?

I make a 5/6 whole wheat 1/6 whole rye bread. 2 Ts honey 2 Ts melted butter. Salt and water. It can be pretty dense so I usually let it sit for 2 days, then add yeast and let it rise for a day

I've been following https://www.seriouseats.com/recipes/2011/06/better-no-knead-bread-recipe.html for a while now and it works great, but I do like to bake my bread on a parchment sling instead of on the bare metal of my dutch oven

>>11394778
not bad, anon. back before i switched to sourdough, i was a big fan of the poolish recipe from Flour Water Salt Yeast. this blog post has the recipe (it's easy to cut in half to make one loaf instead of two.) https://www.karenskitchenstories.com/2014/03/white-bread-with-poolish.html

>>11394601
boom as easy as it comes, i suggest weaning toward the 35 minute cooking time instead of the 25 minute one, turned out leagues better

>>11394778
>farts on bread

>>11394228

>caraway

Yes. Use 20% rye at some point if you like caraway. The flavors pair really well together.

>>11396341
yeah, i like to add a touch of rye when i use caraway, but unfortunately i forgot that i'd run out of it so we'll see how it turns out!

Mixed some sourdough this morning gonna post later tonight when after I bake it. Hope it turns out we'll.

My sourdough starter is on day 6 and it still doesnt smell like something I'd want to cook with. How will I know when its ready?

>>11394228 here, just pulled this out of the oven. very pleased with the oven spring.

>>11397161
nice, keep us posted.

>>11397240
mine took probably 2.5 weeks to be really ready. you'll know when it doubles in size consistently within a few hours, and when it passes the float test.

>>11397240
Im on day 3, mine doesn’t smell like much but you can tell it’s working by the bubbles. I have a list of shit I want to make, very exciting.

Just a reminder that these are excellent at keeping your young and growing starter at a comfortable temperature.

im working on getting a starter going. this is my third batch this week, and the only one i am somewhat happy about. my last batch of dough i split in half and left half to ferment in the fridge for about 30 or so hours. pic is the 30hr ferment batch. baguette is the best shape for not having any real equipment. i definitely made improvement over the other batches.

>>11397404
hey, good job! have a crumb shot?

>>11397324
so true. so, so true.

>>11393490
That's a Lahey double oven

>>11397268
oh FUCK yeah

>>11397324
I rise my bread on top of my PC, it's just perfect and I can easily keep an eye on it while shitposting.