/ck/ - Food & Cooking

Looks great, OP. Hopefully it's real tasty too

>>13296685
It is, might be a convert, we'll see.
Really ought to get myself a brotform/banneton (or at least I should've lined the bowl it proofed in with a floured linen towel, we learn from our mistakes I guess).

>>13296593
how do i not fuck up everything i bake? i swear baking iss a fucking mistery to me, everything i make i fuck up, even boxed shit
i even got an oven termometer and i fucked it up too after it got drenched on pork juice

>>13298807
Got anything specific you want to troubleshoot?
Sometimes recipes are straight up bad.

>>13299091
my brownies either end up undercooked at the top or overdone and cake like
i swear out of a docen batches only one ends up fine
also my bread ends up hard as a rock on the outside and completely raw inside

>>13299194
Sounds like your oven's running hot, try lower and longer; what kind of oven are you working with, gas or electric (standard or convection)?

>>13299227
its an old oven, could switching to an electric one solve it?

>>13299241
Maybe, might be worth springing for convection (supposedly lower temperature required since the air's circulated) if you end up doing that.

I just got a vintage k5 kitchenaid from my grandparents while I was over for Thanksgiving. Excited to try out bread from it. I've done a few loaves by hand but only sporadically since kneading is a pain.

>>13299259
>I've done a few loaves by hand but only sporadically since kneading is a pain.
Million times easier (and often better results) if you employ lots of folds for gluten development; kneading is practically a subpar anglo method.

i baked some vanilla-flavored banana cookies with barley flour, ground flax seeds, hemp hearts, cornmeal, chia seeds and hemp protein

any professional bakers around? what's it like? is it a nice job?

>>13296593
>making sunday morning bread
>following the first google recipie that pops up
What's your favourite bread recipie to use?
Also going to make a sourdough starter again today. I had one going over the summer but fruit flies got to it

>>13300550
it begins

>>13300688
checked
this gon be good

>>13300688
Time for rest. Sleep tight little dough boy
>>13300777
blessed comment. blessed bread. blessed thread

Last time I made a starter and put it in my fridge it got icey and I think the yeast died. Can I leave a starter at room temp for 12 hours?

Now time to make a sourdough starter!
>>13300837
As far as I know you're fine to let it sit at room temperature as long as you remember to feed it. After about a week of feeding it and making it healthy you can leave it in the fridge door through the week as long as you wake it up and feed it on the weekend.

>>13300818
lets see what the potato cam can do

>>13299194
Same, I’m gonna try to keep a water bowl in the oven to keep it steamed

>>13300837
Freezing starter doesn't kill it. I keep some on my counter,some in my fridge, and some in the freezer. That way if I get lazy or destroy a couple by accident, I have back ups to my back ups. I broke the glass jar I kept mine in a couple months back and was glad to have a backup. Glass shards are not good eats.

>>13300955

>>13299814
pro baker here, its fun and i like it very much, i feel really good with myself after a hard day knowing everything turned out perfect or at least up to standards, if i fuck up badly it ruins my whole day and sometimes i go full crazy and start throwing shit around (usually the bread/pastry i just fucked up)

>>13296593
I don't know how to bake. I don't have a scale or mixer or any of that. I also live up around 6k feet so when I do try, it always comes out too crunchy.

>>13299259
Take care of that thing and it will last you forever. Does it say Hobart on the casing at all?

I’m not a baker but I have a question.

I bought a cooling/baking rack and I use it in the oven for the meat so the melted fat drips away, also I see that it is used for cooling down baked food so that the heat loss is even since they’re not in contact with a flat surface (I presume this is the reason).

I see people doing this cooling down process with pizza but pizza is supposed to be eaten straight out of the oven, why should I want to cool it down?

*would

I love baking because all the ingredients are delicious. Can't really fuck anything up too bad. But I don't want to get a mixer because then I'd bake all the time and get fat. Hand mixing is good cardio and excellent repellant of having too many baked goods in the house.

>>13296593
Does anybody has a good guide to a sourdough starter or some sourdoough bread recipes? I started some sourdough starter yesterday but I don't know if I fucked up or not.

>>13301064
based devoted baker. Keep up the good work. I love some fresh bread from the local bakery.

>>13301045
Keep posting. Looking forward to it

>>13301097
Work with sourdough. Using a machine with sourdough is never a good idea, so in the end you still will be using your own hands.
You can use the machine for pastries for example where sourdough is not really a good choice.

>>13301045
Nice and fluffly. Looking good so far
>>13301125
Thank man!

>>13301039
I've resuscitated my starter 3 times this summer using his older self from the freezer. Haven't had the time to bake but now I do. I'm going to bring him back and make some baby loaves in a smaller dutch oven I got.

>>13301155
after some punching and a quick rekneeding doughboy is ready for his second rest. Sleep tight, doughboy

>>13301064
I have the same problem as the other anon, crust is rock solid but the inside is underdone. Pls respond

>>13301121
thank you
>>13301228
walk me through your usual recipe, oven temps, times and all those details

>>13301313
I’ve followed several different recipes and they usually end up the same. Hard exterior with an underdone crumb.

The only one I’ve actually had success with was Adam Ragusea’s “Pizza Bread”

Recipes:
https://youtu.be/I0t8ZAhb8lQ
https://youtu.be/GWOJovFzWfw

Am I not kneading enough, not enough steam? Too high temps

probably, oven should be at 200 degrees celcius and you should always keep your bread with the lid on for 22 mins at least to keep as much steam as you can, the loaf may be too big to be cooked all the way

>>13301686
meant to:>>13301581

>>13300932
I had a starter last over a year in fridge without feeding it. Made sauerkraut, mixed about a cup of flower and cup of water. Added a few drops of the sauerkraut water. About a week later was all bubbly. Just add a spoonful to dough and let sit over night or 2 days.

The trick to good sourdough is a super active starter. Take care of your starter and it'll take care of you.

>>13301581
>Adam Ragusea’s “Pizza Bread”
i tried that, i also chopped it in half and kept it as a sourdough mother. 3rd week so far and its still alive, takes a day for the yeast to start up again before i fringe it

i've also done that top vid and it came out quite flat

>>13301205
ran out to the store and ended up stopping at the in-laws for longer then expected. doughboy turned into a big guy

>>13302370
in-laws gave be a bucket of pre-made cookie dough they got from a fundraiser so we'll see how they turn out

>>13302402
>imagine the smell
Nice firm top and gives a loud thump when you smack it. Gonna let it cool down and cut it open.

>>13302450
Consider slicing it sideways. Ancient Greeks or Romans or whomever did this and the guest was served the top slice ie the 'upper crust'. The homeowner ate the middle and the bottom, usually burned, was given to the slaves.

>>13302470
based and romepilled

>>13302450
cookies turned out pretty good. they'd what you expect from something that came from a tub
>>13302470
i would do that but I don't have a bread knife large enough for this loaf. I'll keep an eye out in value village for one though

>>13302639
final result! It's very tasty and light.
What I'm going to change next week is I'm going to make two smaller loafs and remember to add the cuts on the top of the dough before I bake it. Maybe add some honey and oats?

First time making focaccia. Came out pretty good in my opinion, very tasty.

>>13301686
Thanks, so maybe cut it in half then

Baked a cheesecake-baklava thing.

Bottom crust is 8 layers of filo dough, alternating butter and butter-olive oil-lemon zest mixture, with a layer of crushed pistachios and crushed almonds spaced equally.

Then a layer of a constructed almond-cashew cheese, some tart cranberry sauce, pistachio, another three layers laminated with a butter-maple syrup mix, and a final cheese layer, with more cranberry sauce and pistachio to top.

Had to bake it in four stages to ensure even cooking of the dough and constructed cheese.

>>13303539

Cheese was made of raw cashew and almonds pureed into a thick cream with melted, refined coconut oil and hazelnut milk. Flavored with lactic acid, apple cider vinegar, dextrose, red miso, tahini and a little dijon. Added tapioca starch and lambda carrageenan to thicken and gel it after cooking and cooling.

>>13301064
That's nice. How did you start out? I know a bit about how restaurants go but bakeries seem different.

>>13302998
Why do 70% of homemade breads have a crumb like that

>>13301228
Put a pan of water under your bread so the moisture helps it cook.

Made a basic sourdough for breakfast toast this week. Want to figure out a cranberry and walnut sourdough to do at Christmas

>>13301137
Why would a machine not be good for sourdough? It's just kneading either way, isn't it?

>>13305847
Not him, but sourdoughs typically have higher hydration and the dough hook won't be effective. Several hours of stretch and fold works best.

Never made bread before, but I'm just about done fermenting some dill pickles I started a little over a week ago, and I'm probably going to use the brine to make some kind to dill bread. Might add cheese.

>>13306051
I'd be really hesitant to use pickle brine like that to make bread. Salt and strong acids are not yeasts friend.

Redbull me on baking hax to make it less messy and tedious.

>>13302916
let it rest more prior to cutting. Could be potato quality but it looks like the crumb hasn't set lad. If you want warm gooey bread then cut after about an hour or so, but if you want to show off the crumb let it cool completely

>>13306218
Clean as you go

>>13306202
>strong acids
Naturally fermented pickles aren't as acidic as "pickles" made with vinegar. Regardless, this is a (((Jewish))) thing. It works fine.

>>13306218
Use as few bowls and utensils as possible; clean as you go.

>>13296593
What is a good bread recipe for beginners? I never really baked anything before, and I want to try making some bread.

>>13306250
https://www.gimmesomeoven.com/rosemary-focaccia-bread/
Delicious and almost impossible to fuck up too much.

>>13306276
Thanks, I'll try it soon.

>>13299814

Bakery owner here. Baking professionally is a blast. My feelings towards actually owning the business are a lot more complicated. Lots of good things but also lots of stress.

>>13298807
get another thermometer, and this time don't drench it in pork juice.

>>13301093
When pizza is too hot the cheese tends to all slide off when you bite into it

I keep fucking forgetting to take my starter out of the fridge every Wednesday so it's nice and active by the weekend, so I don't end up having bread. thanks for the reminder to take it out OP

>>13302264
I have an extremely vigorous starter if any aspiring anon would like some mailed to you

I'm going to be baking pizza tomorrow,which means I'll mix up dough tonight. I'll post a bit as I go.

What's the cheapest/easiest thing to bake for a first timer?

>>13305795
The cooler months work well for sourdough, more of the yeasts and bacteria considered desirable seem to compete better at low temperatures.

About to make a starter for a tomorrow's sourdough sandwich loaf.

>>13296593
Last thing I baked (on Sunday) was ruislepä (100% rye sour bread from Finland). Pic related are the ones I made before but they look completely same. Today I will make some standard ~50% spelt sourdough.

>>13308083
Wow I failed miserably at remembering to even start this process with sourdough. I think I'll try a commercial yeast American school cafeteria style pizza later. Won't have to ferment that haute cuisine...

I have a starter that I placed in the freezer to put the yeast in dormancy while Thanksgiving was rolling through; had loads of leftovers and didn't want to bake bread with that in mind, or throw some starter down the drain.
Took it out yesterday and kept it at room temp and I found a noticeable vinegary smell today so I guess there's a good amount of lactic bacteria going on, but I heard about a strain of bacteria that can leaven your product but make you sick if you ingest it. Supposedly that bad strain also gives off a vomit-like smell, but is killed off by the acid made by the lactic bacteria. Feel kind of paranoid that my senses are fucked and maybe what I'm smelling as vinegar is not so vinegary.
Decided to move forward with making a loaf anyway, on its first rise at the moment.
Current recipe I've been playing with:
250g starter (1:1 of water and whole wheat)
500g bread flour (king arthur)
281g water (with starter, total hydration is ~65%)
~12g salt
Mix starter with water, mix salt in, then flour and knead by hand.
Proof once, punch down then second rise for baking, baked on pizza stone.
25-28 mins at 500*f

Thanks for reading my blog post, please like favorite subscribe
Also any tips or advice on the above and what poison control center I should contact would be appreciated
Will post pic(s) of previous makes of this bread shortly

>>13310961

>>13311007
Slice from this loaf.

>>13310961
Another loaf I did, different cut than the first, also playing around with technique and timings/processes. I think the first came out better than this one.

>>13311015
y-you too

Had some cheese I need to use and tapioca flour I found in the back of the pantry. Making brazillian cheese bread. Gonna put 'em in this fish tin.

>>13311358
niiiiiiice, please post a pic when finished

>>13311582
Not happy with them. Tops are good, but the bottoms are too dark and they all caved in. Guess that's what I get for using a weird pan.

Not sure if this is related, but I need gift ideas. My mom cooks/bakes a lot and in large quantities. She has a bunch of stuff already, but it's really all she likes so I don't know what else to get her. She has roasters, croc-pots, instant pots, griddles, cast iron pans, large pots, mixers, etc. Any ideas of obscure appliances I could get for someone who already has a big collection?

>>13311911
>gifting appliances people haven't asked for
Fuck you, you're the worst.

>>13311990
I asked her, she said she doesn't want anything, but throughout the rest of year I hear her mention how she wishes she had X appliance or Y utensil and whatnot. Last year I got her a snow cone machine and she really likes it. The only thing I know she wants is a commercial mixer (a 20qt one) but the only one I can afford I've seen mixed reviews on.

>>13311911
Arrange to do something together that involves cooking like a cooking class if you are lower skilled cooks or something a small family dinner party where you cook together.

Moms prefer memories to objects.

>>13312004
>small family dinner
My mom has 13 kids (same father, she's a nice Christian woman, we're not from the ghetto) the only time dinner is small is on days when work schedules match up
>cooking class
Probably not an option in our area, we live out in the country and we don't have enough time to do something like that. We have house parties occassionally, so novelty things are fine, too. She actually got a soft serve ice cream maker a while ago for really cheap and it becomes a talking point fairly quickly.

>>13311591
Did a second batch, filled the pan less, reduced cooking time, came out a lot better. Bottoms are still dark, but not unpleasant, and most of them didn't cave in.

>>13312071
looks good, would totally eat them

>>13296593
Made some melonpan recently. Don't have any pics, but it was amazing.

>>13306559
I eat pizza with fork and knife

>>13311015
>Slice from this loaf.
Not bad. Risen slightly too fast, but a minor tweak should bring perfection.
Hope it tastes great.

>>13310560
Bugger's been fed, leaving it for ~90 minutes to 2 hours.

>>13306218
Put the ingredients in a bread maker and let it handle everything up to the baking. Then take the dough out and bake it. About as lazy as you can get while still making it look homemade.

>>13312071
oh fug that looks good

I made an eggnog cheesecake

Now score grandmas recepies. I bought one of those for my wife years ago. Those are versatile, can make bigger batches than a bread machine. I made wedding cake icing recently (egg whites, sugar). Having a mixer like that makes baking easier, more fun, and better results. This is a four layer cake from store cake mix and home made icing. I spun the cake on a lazy susan to get that level look. Wife let me use her piping stuff. Its about $8-9 of ingredients but it tastes as good as it looks and is the right size for my senpai. The mixer makes the icing consistent and easy to work, dont overwhip, there is an optimal time.

>>13310781
Got around to making that American school pizza. I used Follow Your Heart™ shredded mozzarella and Beyond Meat™ Italian Sausage. It came out really great.

>>13315707
Rectangular floppy pizza is best pizza!

>>13315711

>>13315711
I used this recipe

>>13302470
That is false folk etymology.

>>13302916
There's room for improvement. My 100% whole wheat is that open.

Serious question, can you add protein powder to high protein flour to enchance the gluten even further?

>>13314633
And here's the result, should've scored deeper:

>>13316678

>>13316562
Protein powder isn't gluten. You can add it to make it higher in protein. You can add something like benefiber to add fiber. If you want to boost gluten you can add vital wheat gluten, which can be bought at most stores.

>>13316684
That's an excellent sandwich slice.

>>13317093
Cheers, only started baking with sourdough very recently, would recommend it to anyone looking for a 'je ne sais quoi', better flavor, etc.
I'll try to get a hold of some spelt flour (never had it before) in the near future so I can play around with that too, supposedly makes for a wicked loaf.

I normally just use yeast from the store, but I've been wanting to get a sourdough starter going for a while. Only problem is my house has a pretty significant mold problem. It's not in the kitchen/common area, but my whole house is only like 400 sf. Is that gonna fuck with my starter?
Pic related, Italian bread I made last week.

I should start doing some more aggressive shaping of my bread so they don't flow out as much when this much hydrated. Feels like I'm almost cheating by putting it in a dutch oven.

>>13317513
A wheat sourdough which has been folded 5 times.

>>13300550
It thought this was spam but here you go.

>>13300550
Also, braiding tip regarding >>13317948 because I forgot to include that
I use a scale to make sure the chunks of dough are equal. Roll them out with a rolling pin into flat circles and then roll them up tightly into tubes. You can pinch the seams and ends together. Allow tubes to sit 10-20 minutes. Then, pretend you're in preschool making play-dough snakes and roll them out into longer strands, maybe 10-12 in. Gather the ends at the top and pinch together, then spread out the strands. Just about any number of strands/braiding technique you use will look beautiful.

>>13317948
>cooking with honey
Honey stops being honey and becomes just yet another shitty sugar over 40 C°.
Never bake with honey, use it as a topping or in cold recipes.

>>13318308
Would replacing it with white sugar help, or are you just criticizing sugar in general? Honey is a pretty traditional ingredient in this recipe but I've seen some braided bread recipes that just use white sugar. I've never tried that myself, though maybe next time I bake some I'll leave the honey out, if you think it's worth trying.

>>13315324
What you made is more commonly known as royal icing and it looks great! Only problems I can see is that some of the piping is a little uneven, but a great attempt and you didn't wipe the plate properly after finishing. If you're having trouble. Pipe the upper corner on the Susan, transfer onto your serving dish and then do the feet. I think you did it like that from the smears. So if you did, try wrapping a bit of a paper towel around your finger and earning it like that.

>>13318409
>Would replacing it with white sugar help, or are you just criticizing sugar in general?
Nah, just baking with honey. Baking with it is traditional and people have done it since the dawn of time because it was the OG sugar, and if you cook with it you'll get exactly that, basically as liquid sugar with a different taste. I'm mainly considering the fact that the enzymes that make honey so goddamn good for you get boiled alive at any temperature above 40 C°, but as far as taste goes unless you buy some random-ass off the shelf """honey""" you can forfeit the stuff that makes honey good for you in exchange for some completely different tastes compared to plain white sugar. Every type of honey has its own peculiar taste, some are stronger than others but in general all are different.

What do my fellow cold climate inhabitants do when weather dips in the negatives? Where do rest your dough, how much longer, etc.

>>13318639
Could you turn the oven on low and put the bowl on top of the range?

Did a bunch of butter rolls for family at Thanksgiving. No pics but they ate them all so I guess they were okay.

>>13318639
My oven has 100F setting. Or I just boil a cup of water and put it in with the bowl in microwave.

>>13315716

have a better pic

Started my Starter Last saturday. Will is bei ready the nett saturday? I am excited to try my First sourdough bread

>>13296593
I never made a real bread and I even avoid pizza but I made naan breads yesterday and it tasted great. I made one with butter and the other with pizza-like toppings. Will make again.

My brother gave me some wholemeal flour he found at the bottom of his fridge that was gonna spoil soon, so I just decided I would bake some bread. I'm at my fifth loaf now and I think I've gotten pretty ok at it, certainly not to the point of actually making fancy bread like most of you guys, but stuff like >>13316678 (I also had the problem of scouring the bread so it wouldn't explode at the sides) is right up my alley. It was fun, the bread was good and I shared it with my brother and his wife and they were very happy with it and liked it a lot.
All in all it was fun, it was pretty damn easy (with the biggest hassle being learning how to stop the dough from sticking to my damn hands, but I got around that) and I would recommend it to anyone who has some leftover flour in his fridge and doesn't know what to do with it.
Pic related is the last one I did with the flour I had left.

>>13318639
1. On top of fridge
2. Inside the oven with only light on
3. Near an oil heater
4. On top of water heater
5. Warm spots on the floor from neighbor below if apartment or from heated floor
6. In bed, snuggled up next to me in a blanket

haven’t baked bread in a while

>>13321250
What's the point of putting flour on top of bread? I can work perfectly with raw flour, but for some godforsaken reason I get goosebumps even just looking at it when it's on top of bread, let alone touching it. Hell, I got goosebumps right now just by looking at your picture and I have no trouble baking my own bread by hand.

>>13321370
The cuts you make or an uneven rise makes nice looking patterns with the flour.

>>13321456
okay, but it's literally hell though

>>13321484
What's different from "raw" flour and "didn't change anything you can feel or see" flour after it has been in the oven on top of a bread?

Is there a best place to buy lye water or sodium hydroxide? Online it seems pretty cheap but you can only buy it in big quantities it seems.

Would I be able to go to Whole Foods and get some? Or Walmart or should I just do it online.

I want to make some pretzels and some ramen noodles. I've read you can use baking soda too, but apparently it isn't the same? Is there something else I can use? I know I need alkaline substances but it seems like the lye water is best?

>>13321500
It's a chtonic fear I cannot explain anon
even my uncle has it for some reason
maybe I was raped with a floured baguette when I was 3

>>13321484
I haven't gotten into baking bread yet, but I believe it also has to do with it no sticking to what it's proofing in and the towel that goes over it. You can probably flour it less generously since this bothers you, though it might depend on your method and the type of dough.
>>13321500
It's not raw after it's been cooked.

>>13321484
You may have unironic autism if something like that bothers you.

>>13321507
Also the lady from the no knead bread video said commercially baked bread goes in ovens with steam. The moisture might help the excess flour to blend/soak into the dough during baking. She used a dutch oven to bake the bread in a vessel that would retain moisture.

>>13321507
>It's not raw after it's been cooked.
Thank you for not reading the post you replied to and giving a useless reply because it was never a question of being "not-raw" vs "raw" but what MAKES not-raw flour matter in anons case of irrational fear.

Best tool for making bread cuts? I'm using a razor blade but it's admittedly not new. Anything else you can do to prep for a good cut and not get stuck in the dough as soon as the tip goes in? Fast slicing motions? Slow? Deep?

>>13296593
>What are you baking right now or what have you baked recently?
loaf in closed loaf pan with lots of seeds on the crust. I bake this all the time.

>>13321539
A box of loose single blade razors is like 5 bucks for 100 on Amazon. You could use those. Thats what I do. Or you could buy a specific "bread lam knife" those are usually sharp. Or buy a whetstone and sharpen your knives. Ya got options brah

Is this a good recipe to try for my first time baking bread?
https://www.tasteofhome.com/recipes/basic-homemade-bread/

>>13321608
>Imperial system
No, far too imprecise.
Metric/baker's % or bust.

>>13321660
It appears these easy/simple recipes don't need to be highly precise and need to be adjusted based on your weather and altitude anyway. Regardless, is it a good baking method to start with for a beginner? Do you have a better recipe?

>>13321505
Check your local asian grocery stores. It's usually a buck or 2 for a bottle that will last you years. (Usually in the sauce isle) Make sure the bottle is clean and stored upright in your pantry... It will make a mess if you aren't careful with it, though Lee Kum Kee brand has improved their pour spout/cap in recent years. I use it in my ramen and it gives them a great texture.

For actual lye for pretzels I bout real food grade lye off Amazon for 5 or 6 bucks. I haven't opened the bag yet to make pretzels with it. I'm far more scared of that product...

>>13321673
It's not great, you'd be better off with a tangzhong dough (check King Arthur's website) for a basic sandwich loaf.

>>13321660
>No, far too imprecise
Fucking retarded meme. I measure everything in grams with a scale, however, a system of measurement cannot be imprecise. Just as Americans are fucking retarded for saying that fahrenheit is better than celcius because it's "more accurate" for weather, Euro's are retarded for getting excited because the basic unit is less absolute weight in SI than it is in Imperial.

If you really wanted to bring up a benefit, it's that a mL of water is a gram, and that all you need to do is buy a nice scale and you can accurately measure both weight and volume for everything you're going to cook with. For things like milk, wine, vinegar, water, orange juice, etc. it's fine to estimate them at one gram per mL. So, using the metric system allows you to measure pretty much everything you're going to cook with with just one tool, a scale. Fuck tons of measuring cups, fuck fractions, just whatever container I pulled out of my cabinet and my scale I keep in a drawer.

>>13312034
Have you considered a cook book? Maybe something with some more exotic things she probably hasn't made before?

>>13321845
I ended up finding a recipe for basic lean dough in my cooking textbook that I'm going to start with scaled down and by hand. Looks simple to try out. Would putting hot wet towels in a pan under the bread help with steam in a home oven? I have a stainless steel spritzer I can use, too.

>>13305747
Because most of the population is too lazy and stupid to learn how to do anything. I also find that people who not only make but post garbage like that bread are incapable of being self critical.

>>13302998
In what fucking universe is that focaccia?

>>13322200
explain to him why it's not and how can he improve. better than being a jerk.

>>13322208
I think it's a problem with the yeast, the dough doesn't expand enough. Just guessing tho

>>13322208
>>13322226
Nah, I'm with that other anon. I think it's actually just not focaccia.
>How to improve
Start over learning from scratch, I don't know what you did wrong but it's absolutely fucked. It looks like milk bread, but a flat slab

In a recipe like this, are they saying to mix the active dry yeast in with everything without activating it per the yeast packet instructions or is it assumed you know to activate the yeast in some of the water with sugar?

https://www.kingarthurflour.com/recipes/no-knead-crusty-white-bread-recipe

>>13322115
This is the result. I think I probably needed to bake it a little longer, but it tastes good. It's got a nice chew and taste, so I'd definitely like to keep working on this lean/straight dough since my book uses it for a bunch of different things. It's not quite a baguette, which appears to use poolish based on what I've been reading on the King Arthur Flour website. But it's definitely an edible basic loaf with much better chew and taste than the basic loaves I've bought from grocery bakeries. I didn't really fully understand what step 2 in the baguette recipe means by "Fold the top edge of the dough down to the center of the dough." Does this mean take each end and fold it into the center? Why would it just be one edge one time into the center? I cannot visualize what that means.

>>13321845
After starting the basic lean dough I also tried the bread you recommended. It was extremely wet compared with the Helen Rennie video I watched after I'd already started proofing it, which is probably why it came out thick and doughy instead of lighter and airy. But it still tastes really good, so next time I will adjust the flour content.

>>13324676
pic

Wife and Mom-in-Law baked me some cookies today.

>>13324718
Did your mother-in-law adopt your wife from the Khazar-Milkers Adoption Agency?

>>13324718
I know where you'll be getting the milkies for those cookies.

Is there any bread that doesn't need oven?
I don't have one

>>13324718
which is which?

>>13324797
Bread made in a bread machine.

>>13315730
Impressive, what's your secret

>>13324676
It probably came out subpar because you don't know how to handle wetter dough, good amount of instructional YouTube videos about on the subject though.
>>13324797
Flatbread.

>>13325194
It did taste good but didn't have the full consistency of what her video showed. Do you have tips on working with wet dough? I would make this recipe exactly as I did again since it tastes incredible, but I would like to learn to make it best possible.

>>13325376
Add very little (on the top, if any) flour, use your bench scraper liberally, build tension through folds and stretching instead of kneading like this: https://youtu.be/tc3coiL36Cg?t=232

>>13325376
Thanks. Intuitively it seemed overly wet, but the loaf made from basic lean dough and these ones are the first yeast breads I've ever made, so I figured I'd just try to follow the recipes just to see how they would come out. They were absolutely edible and quite wonderful tasting compared with grocery bakery bread, but I assume it will take some trial and error to really get right. Helen Rennie's video that is based on King Arthur Flour's recipe seems really good, so next time I might try to do just what she did. Is the powdered milk necessary? I've seen recipes with and without and have no problem with buying some. I just wasn't sure why it was needed and realized I didn't have any as I was making the dough.

>>13325425
>Is the powdered milk necessary?
I've never used it and my milk bread's come out lovely every time.

>>13324718
m-mommy

>>13325436
Can you share your recipe? I don't mind buying powdered milk, because this bread is like fucking crack even with being denser and wetter than it's supposed to be. But it would kind of nice to rely on normal home ingredients. I don't think I would have a use for powdered milk other than this bread as I'm not living in a bunker or an hour from a grocery store and will have generator when I move to a more rural place soon.

>>13325823
IIRC I've just been using King Arthur's barring the powder and upping the amount of milk in the dough.

>>13303539
>cheesecake and baklava combine into one

FUCK that sounds good

>>13312002
Does she work with big blocks of chocolate a lot? A chocolate fork isn't that big, and it's really good at tackling that 1 lb. of dark chocolate.

Hey, any anons got a cookie recipe they like? I'm going to a cookie swap Sunday and I'm not sure what to make.

>>13326477
>Hey, any anons got a cookie recipe they like?
Hallongrottor goes down well with anyone.

I tried making a "Vermont-style maple syrup bread" last week and right now I have a dough made up for some yeast dinner rolls. Neither one is seeing much rise and I'm not sure exactly what I've done wrong. Maybe I have a bad batch of yeast? The packets say that they expire in March of 2020 but maybe it died off prematurely due to being too hot/cold (it's been stored in a cabinet in my RV that wasn't climate controlled this summer while I was gone for work). I've never really had an issue with my dough not rising before when I've made pizza crust or other breads. The bowl I have it sitting in is around 79-80 degrees F at the moment.

>>13327812
Also, any tips for baking bread in a small RV / Camper oven? It is a tiny propane oven with one burner in the bottom of the oven. I've put a small pizza stone on the thin sheet metal heat diffuser above the burner to try and dissipate the heat better but I know that it's still a sub par oven for baking breads. Honestly though, it wasn't until fairly recently (the last 100 years or so) that the average household had access to "good ovens" with precise temperature regulation and even heat distribution but breads have been baked in houses for thousands of years which makes me think that I should be able to bake bread even in my shitty oven.