/ck/ - Food & Cooking

>>13940385
Looks pretty good but needs more pubes

Bad breads are fine too

A bad bread is fine too

>>13940385
I want to call this bread "swami"

Honey whole wheat seed bread. 60/40 whole wheat/AP with honey, cracked wheat, and rye chops, leavened from a stiff levain.

>>13940385
Hair aside, that looks good. The top has some burnt parts, though. Maybe try an egg wash?

>>13940565
Sexy ngr loaf

>>13940581
I usually brush it with cold water but forgot. Even though it's burnt the color gradient kinda looks cool though.

Might experiment with an egg wash next time.

If I left my levain after feeding in ~23 degrees warmth for 8 hours is it still usable or should I feed again? It has collapsed but still bubbly.

>>13940385
Who made this, Cousin It?

>>13941240

If it's collapsed it is overripe. Best to feed it again and try to use it when it's at its high point.

>>13941247
Dangit, I suspected as much. Weather is getting too warm to feed it right before bed and having it ready 7-8 hours later.

>>13941249

Try adding up to 1% salt (start a little lower though). This will retard the fermentation and may bring the timeline down more in line with what you need.

Just remember to subtract that much salt in the final mix, and remember it's a baker's percentage, so up to 1% of however much flour is in your levain.

I just baked a pube loaf myself. I didn't take pics because everyone would have made fun of me.

>>13941260
>>13940406
Based & serves him right

>>13940406
>>13941260

>>13941257
Sounds like a good idea, thanks anon.

>>13941305

Yup. It's a common practice in the German tradition to extend levain fermentations up towards 24 hours.

Flat levain anon here, I scooped out most of it and fed it again. Put it in the sun near a window. It has already risen over an inch since then, like what, 45min ago? This seems a bit too fast doesn't it?

Also poured the discard into a pan with some oil just for the heck of it and it's the most annoying pancake ever.
>Instantly crusts with big trypophobia inducing holes all over
>Inflates
>Starts gushing out steam from random directions
>Keep it up for 10min on heat while trying to deflate it to no avail even with large gashes
>Consider it finished and cut it open
>Slimy and wet on the inside with a hard acidic crust (not that weird considering what it is)
Had me entertained for 10min/10.

>>13940385
Not enough hair/10

I've been reading FWSY and I don't see kneading anywhere in the process, just folding the bread over itself a few times. what's up with that?

i made some sourdough focaccia, i used a little too much oil but it tastes great and has a good texture

>>13940406
first post is best post

>>13941476
Gluten can develop even just by letting the dough rise (preferrably in a cold environment). So some recipes call for just folding the dough, and proofing it for a longer time instead.

I thought you said you weren't going to post the results

Cinnamon rolls look super thicc today, bless.

>>13941476
You're also folding while you mix. Watch the videos on his YT channel for a good visual reference on what to do.

How do I make bread
Bread is tasty
t. bored retard

>>13942064
Put some hair in it

Ice those niggas. Just powdered sugar and butter is all you need. Vanilla if you're feeling spicy.

>>13942460
>>13942024

How exactly do I use this? One faggot chef suggested using about 1 teaspoonful for 1kg of flour, but that seems excessive.
Also whats the best method to activate the yeast? Stir it into some warm water? I tried that and it didn't really seem to have an effect on the flour.

>>13942591
https://www.kingarthurflour.com/blog/2016/01/29/yeast-use
https://www.cooksillustrated.com/how_tos/6620-yeast-types
what kind of yeast do you usually use? 1 tsp per kg flour seems less than necessary, but would depend on what kind of bread you're making.

>>13942591
Stir the yeast in with the flour before adding liquid. Dry active yeast proportions are approximately 1-3% of the flour.

>>13940385
what kind of bread is this?

>>13942652
I've always heard that dry active yeast needs to be dissolved in the water, while instant yeast should be mixed in with the flour.

>>13942658
Pubread.

>>13942664
Right, that could be the case. I'm not a native english speaker, and we only have one type of dry yeast here in Sweden, and I've assumed it's comparable to dry active, but I could be mistaken.

>>13940406
Bottom left

>>13940385
0/10 no pubes

Does my poolish look right? Per the recipe it should be at peak after 12-14 hours at room temperature with bubbles popping every few seconds. It's been 12 hours and there's bubbles, but they're not growing and popping very fast.

>>13942749
That looks good, anon. I've never seen a poolish where the bubbles pop every other second.

>>13940385
Looks just a hair overdone but I'm sure you enjoyed it nonetheless.

>>13942024
nice job

Is sourdough necessarily sour? Can I make a super dry sourdough, then mix it in with a super wet ciabatta like wheat dough, and end up with a ciabatta that is not sour but more flavorful?

>>13942874
FWSY has a recipe that uses a starter that gets fed twice, and it's only got a mild tang to it.

>>13942874
If you continuously mix more flour than water in your sourdough starter, it should get a less tangy flavor to it, and vice versa.

>>13940385
is that lettuce?

>>13942995
no it's hair

>>13942874
Another thing worth of note is that if you use sourdough as the leavening agent, the resulting bread will taste less tangy if you use more of the starter in the dough. And vice versa; if you want a really characteristic sourdough bread, use less starter and let it develop and ferment longer.

>>13943062
Lmao

>>13942744
they're in the dough

>>13943123
>the resulting bread will taste less tangy if you use more of the starter

What's the reason for this? It seems illogical.

>>13942995
Spinach and Italian cheese

>>13942658
It's called Pane Bianco. It's a boring white bread but stuffed and shaped in an interesting way.

>>13940385
Anyone got a good sourdough recipe? Nothing to fancy, but I did Bon Appetit's which came out so-so. I get the impression you need to go more by visual/feel than time when doing it too.

>>13943170
Yeah, it's counterintuitive. It's because if you use less of the starter, the proofing time increases and the yeast has to work more, and thus develops more of its tangy flavor.

>>13941328
I tried this the other day too, I added some herbs and onion and salt, it’s not great, wouldn’t try again/10

>>13943188
Here's a fancy one: https://www.thefatduckgroup.com/sourdough/
You can substitute the grano arso for regular flour, or whole wheat flour, or anything really. You can also skip out on making the sourdough starter in the first steps and just use your own.
An easier one is this one: https://youtu.be/2FVfJTGpXnU

>>13943201
OK, so I use less starter and let it rise longer? Neat, I will try this. I love me some tang.

>>13943248
Yep, that's the method!

>>13943248
Also, a nice fancy dinner tip if you're making sourdough bread when having friends over is to serve it with some butter mixed with bacon fat (or pancetta, guanciale,...) and possibly sea salt. It really lifts the bread to another level.

>Everything about baking seems to happen 3 times as fast as the recipes i try following
Its not even hot where i live. I swear my starter is fucking supercharged or something and its fucking up my notion of when to do or stop doing things such as proofing.

>>13943389
Put less starter in or use colder water when mixing your final dough.

>>13943389
Embrace the speed of your starter and just work with it, anon.

>>13943216
Much appriciated!

I just made this. fresh outta the oven

baked a few loaves. it’s weird eating white bread again, I have bought nothing but whole grain loaves for years. I like what I make tho.

>>13943626
Did you put any pubes in yours anon?

>>13943626
The one on the right could've used a bit more color in my opinion.

>>13943626
Might need more knead.

I'd work your dough for longer

>>13940385
ayyyyylmao

>the dough didn't stick to the banneton this time
Bros I think I finally have a good loaf in the oven. It was still too sticky to fold it into a smooth tight ball for the proof, but it's an improvement.

>>13943626
That one on the left is fucking stacked. I wanna squeeze em

>Bread got stuck to parchment paper for some reason
God fucking dammit that was a nightmare to remove.

>>13944020
>It was still too sticky to fold it into a smooth tight ball for the proof
are you using a dough scraper?

i see a hair

>>13944043
How does a dough scraper help? I use a soft scraper to help ease the dough out of the container onto a floured cutting board and then cut the dough with a bench scraper, but I shape the loaves with my hands. It sticks a bit to the cutting board and my hands so it always gets pulled loose and out of shape when I drop it into the proofing basket.

>>13944065
a floured plastic dough scraper sticks to the flour way less compared to a floured hand, especially with high hydration doughs.

>>13944065
>>13944079
https://www.youtube.com/watch?v=vEG1BjWroT0

heres a good video, he uses a bench scraper but either will work.

>>13944094
Holy shit he makes it look so easy. I'll have to try that next time, I was trying to do everything with my bare hands like the Forkish book.

>>13944044
me too

>>13944186
thats how i was at first too but i didn't like the amount of flour i had to use to get it to not stick. i also use the bench knife to pick it up when putting it in the banneton.

>>13940385
>>13940472
Looks delicious. Is that basil leaves?

Fresh baked for the weekend.

>>13944094
oh wow, a video from an actual professional and not a meme youtuber. Nice anon.

>>13944240
No, it's hair

May the wheat be with you.

>>13940406
>>13940581
>>13941377
>>13942233
>>13942744
>>13942797
>>13943062
>>13943637
>>13944044
>>13944275

>>13944186
I find that the method in the book works fine for everything except the pure levain doughs. They seem to be stickier for some reason.

>>13944352
I wonder if OP is aware that there is hair in his food products

kek this nigga eatin hair!

>>13941285
Reddit

>>13940385
OP there's a hair in there

>>13946101
And a chair as well.

>>13941285
this board sucks ass now

>>13946110
It always sucked faggot

>>13940385
>>13941285
Found it. See pic

>>13946158
Somebody really needs to let OP know about wiping down surfaces first.

>>13946173
I'm not necessarily proud of myself for spending the last 30 minutes finding that.

>>13946182
I am proud of you bud

>>13946365
I read that with a slight Mexican accent.

>>13940385
based hair poster

>>13946435
Yeah I like to think of OP as Pube Bae. He sprinkles the pubes so they kinda hit his elbow before landing on the raw dough

>>13946469
>Pube Bae
kek

>>13940385
Oh thank goodness, I thought for sure I'd never see the finished product after you stormed out of that other thread.

>>13940385
what kills me, is I guess everyone is a baker now, can't find yeast anywhere. I know it's just faggots that bought shit without any plans to actually use it.

>>13946481
There isn't even a dent in the supply of fresh yeast, which is better than dried anyway.

>trying to lose weight (/fit reasons)
>fucking LOVE bread
kill me

it's like a where's waldo of food contaminants

This is my third loaf. I tried more water in the dough and it paid off cause I only made it last night and it’s basically all gone today

>>13946481
Set a sourdough, anon.

>>13942460
>>13942463
shut up nigga

>>13946158
You can be sure there are plenty more inside.

making bread today, boyos

>MFW Costco had flour in stock today
I'll be set for a while now.

>>13946507
work out more

>>13942024
Overdone and no pubes: 3/10

>>13940385
beer bread is the simplest way really
https://www.youtube.com/watch?v=EbnyxGb7aiE

>>13946507
Kill yourself, you lazy bastard. I'm not doing your work for you.

Any recipes for bread without yeast? Can't find yeast anywhere

First try at Lahey no-knead bread. Happy that it turned out, I was worried about how little it rises after folding. Gonna need to work on getting a good seam going.

>>13948462
You can try baking powder if you have it but its probably going to end up like shit.

>>13948462
1lb 8oz wholemeal flour, 8oz bread/strong white flour, 2tsp sugar, 1oz baking powder, 2oz melted butter, 2TBS plain yoghurt, 1 pint warm sour milk or buttermilk. Mix dry ingredients, mix butter through, add milk and yoghurt and mix. Flour hands so you can work with the dough (expect it to be wet and sticky), and shape into two portions on some baking paper. Immediately bake at 400 degrees for around 40 to 50 minutes.

Does it really matter when you chose to use your sourdough starter after feeding it? The dough seems to rise regardless. Even the daily discard seems to work fine.

Today I fucked up real bad guys. I put my loaf in the oven to prove but without thinking actually turned the damn thing on. Didn’t realise until ten minutes later, bowl had melted around the loaf like clingfilm and it was part baked. Just decided to finish the bake and it’s actually very edible. Crust is tough as fug but I don’t mind.

>>13948541
I know that feel bro. I did the same a few weeks back and it feels like shit after spending hours preparing it.

>>13948530
Depends on how sour you want it. Also, the yeast starts to eat the gluten in the starter after a while, so it will affect the overall strength of your dough.

Levain will be ready in a few hours. Gotta walk my dog and stop by the bakery to pick up some more whole wheat in the mean time.

>>13948596

Working off this that I jotted down this morning. Forgive the scribbles, I was braindead at the time and kept forgetting how math works.

>>13948541
Time to invest in some metal bowls.

>>13948622
>>13948596
How long do you let the levain go before adding it to the rest?

>>13948708

About 12 hours +/- for variations in activity. My place is a little cold so probably closer to 14.

Let's see how this comes out; it's my first time baking bread in over a year and I'm trying a new recipe.

>>13948818
>1 pube/loaf
Are you even trying?

Gluten free bread kinda sucks

>>13948915
Gluten is one of the main reasons why normal bread is so great in the first place. Thank fuck i don't have celiac disease.

>>13948843
>overseasoning
Look at this pleb.

>>13948818
wa la

>>13949025
>That color
Put that shit back into the oven.

>>13949035
Ok

>>13949025
What the fuck are you doing that shit is pale as fuck

>>13949051
It was darker than it looked, I had all kinds of light on it

>>13943656
t. cuckold

>>13949062
Unless you're cooking breadsticks, that shit should be chestnut brown at least.

>>13949025
Put it back in for another 10 minutes, it's not getting much darker and I'm afraid to burn it, but the white balance on my camera makes it look lighter than it is

>>13949025
Put it back in for another 10 minutes, it's not getting much darker and I'm afraid do overcook the inside, should probably do an egg wash next time

>>13948818
nice pubes brah

>>13943855
*jacks off discretely*
Oh yeah? What else would you do with my dough?

>>13948622

Autolyse time. Autolysing is more effective when using a stiff levain, as more water ends up in the dough mix, but this will still help. Leaving it for an hour (tightly sealed) while I take my dog out again.

Desired dough temperature was 80F as my kitchen is slightly cold, so following the formula "desired dough temp x 4 - room temp - flour temp - starter temp" I got 110F for the water.

>>13949025
You forgot to turn the oven on retard.

>>13948915
>he fell for the gluten free meme
fucking retard

>>13940385
Needs more pubes

>>13948915
All good gluten-free bread I have had has being sweet bread, which makes sense since pastries already use low-gluten flour and use techniques aimed at developing al little gluten as possible

My mother can't digest wheat flower well enough, so she has being baking a lot of gluten-free bread. By far the best are her banana breads, I only told her to whip the eggs next time so It can puff-up a bit more.

>>13949271

Levain is in. I'll wait about 30 minutes before working in the salt. All rests are going to be done in my seed starting room that is warmer than the rest of the house, and in a seed starting mat set to 76F.

ive got some honey oat wheat bread goin

>>13948493
Thanks anon

>>13949564

Looking good, will be waiting on the result.

>>13949615
Just put em in the oven, didn’t get the rise I wanted but I’m sure it’ll turn out good.

After many many many fuckups I could finally bake a sourdough for the first time. I know it's not perfect but it was very tasty.

>>13949804
This is the crumb

>>13949804
>>13949810
Also this brioche which turned out really nice

>>13949810
>>13949804

Looks like it needed more time, by keep it up anon.

>>13949819

>>13949820
Yeah it definitely needed some more time in the oven, a sharper lame and a bigger dutch oven... I'm baking another one tomorrow with all of this in mind, can't wait!

>>13940385
whats the purpose of kneading??

>>13949828
Looks great!

>>13949536

Laminating.

>>13949843

Develops gluten which is responsible for the structure of bread.

>>13949870

Laminated.

>>13946158
EW

>>13946481
>I can't find yeast anywhere
pfffttttahhahahahahahaha

>>13949810
wat happened to your hand its all dirty

I've got a chipotle-cheddar garlic loaf in the oven right now (fridge cleaning day...) I might take a pic when it's done, I might not.

>>13949875

Cool folded 20 minutes ago. 2 more left and then will probably be ready to divide and shape in around 3.5 hours, then it's going into the fridge overnight. Whole wheat flour can sometimes have some issues with long ferments because of its jagged structure but we'll see how it goes.

>>13950232

>cool folded

Coil folded*

I've got a roasted garlic and herb loaf doing his thing in the (Dutch) oven, expectations are not high unfortunately...

honey oat wheat came out nice

>>13950471

>>13950476
Looks tasty.

>>13950476

Looks good, but you fuckin copying me bruv?

Made a crappy soda bread. It looks a bit crappier than it is because I tore the side off with my hands instead of slicing it properly, but it's still pretty crappy.

>>13950506
I saw your toast yesterday actually, only reason I made bread today. Very good stuff.

>>13950524

Hey anon, don't default to self criticism and apologies. It becomes a self fulfilling prophecy. Stick your chin out a bit and post your pics with confidence knowing that at the very least you took the time and effort to make something.

>>13950543
Nah, it wasn't entirely my fault. My scale has started acting up so I got the measurements wrong and had to correct it by eye.

After you guts bake all this bread how do you consume it?

Just a slice with butter on it or what

>>13950653

Eggy toast, tuna melts, toast/cream cheese/jam/granola. I end up just giving a lot away, actually. I'm the bakery owner anon so I never have a shortage of bread to figure out what to do with.

>>13950653
toast, bread n butter, sandwich, French toast, and plain.

I can't find anything but AP flour at the moment due to everyone and their mother baking during the pandemic.

>>13950833

AP is workable. Lemme know if you want a poolish or sourdough recipe and I'll post it.

>>13950860
Poolish plz

>>13950860
I've baked sourdough with it before, I just notice that using it fucks up my fridge proofing which makes timing a bake fairly inconvenient.
It's also not what my starter is acclimated to which isn't nice.

>>13942024
>>13944240
recipe?

>>13950869

Is a banneton and bench scraper needed? I was reading the flour water yeast book but all of the recipes make so much bread and I just don't know what I'd do with it all.

>>13950889

>>13950896
Slice it and freeze it. That's what I do.

>>13950896
Bench scraper I would say yes.

>>13950896
I think Forkish tells you not to halve the recipes, but I have and it turns out fine. It's just a lot of work for only one loaf of bread. You can also do the full 1kg recipe and make one loaf and divide the other half of the dough into like 3 or 4 balls for making pizza and focaccia over the next few days.

If you don't have a banneton you can use a metal bowl or whatever lined with a kitchen towel and dust it with flour. You don't really need a bench scraper, but it's helpful.

>>13950909
I do too. You can take slices straight from the freezer and toast them and they come out perfect.

>>13950950
>>13950909
So let's say youre following the posted recipe, you would freeze one of the balls in the divide step? I need to get a big container too since I don't have anything to fit so much flour

>>13950971

Freeze after baking.

>>13950971
No, freeze the finished sliced bread. Don't freeze the dough. If you want to store dough in the fridge for a few days you can, but then it's only going to be good for pizza/focaccia and not for making a loaf.

>>13940385
Looks like a post op MtF “vagina”

>>13950476
>>13950506
>grain brains

>>13950833
That depends on what kind of AP.
King Arthur AP is literally bread flour and just less high gluten than their bread flour.

>>13948915
Gluten free bread is retarded because you're trying to have something that is missing the sole key component to the final product. It's like trying to make a cheeseburger with no fats or meats.

>>13950896
bench scraper will make your life so much easier i would strongly urge anyone who's getting into bread to get one. banneton is just nice to have for making cute bread. you can make bread with nothing but the ingredients, it's just more of a ballache

>>13942460
Throw a block of soft cream cheese in that mix with a few teaspoons of milk and you got cream cheese frosting

Trying to make dinner rolls, but the dough never really firms up and becomes stretchy. It just stays very sticky.
Any advice on how to handle very sticky bread roll dough?
Using milk instead of milk powder btw

>>13951315
handle it with a bench scraper

>>13951315
>https://www.thefatduckgroup.com/sourdough/
If you add more liquid, then the dough will be stickier. You should account for that by adding more flour.

>>13951213
Bench scraper's really useful for scooping up chopped vegetables. I had one way before I got into bread.

>>13946110
>now

>>13950543
he's right, it does look pretty shitty

My first sourdough has risen 10% after 11 days and I'm elated. Bread loafs here I come

Oi, i have only bleached all purpose flour.
Cant buy any other kinds of flour these days.
But i can get me some vital wheat gluten.
If i add VWG to shit flour, can i make good bread?
Does the VWG make the texture/crumb worse? every single loaf ive seen that had VWG had the shittiest, densest looking crumb.

>>13951907

You can use AP as is or add VWG to bring it up to bread flour gluten levels. The former is less likely to fuck up. Check further back ITT for a recipe using AP.

>>13950543
best fucking advice right here
if you go through life thinking that you're not enough and that what you make is crappy and not worth it, then you will never feel good.
this anon made me remember myself when I was a very insecure teen

>>13951590
It took me more than 3 weeks before I could even put a sourdough in the oven anon, don't give up

>>13949819
>>13949828
Looks awful anonymous.

My first sourdough loaf. My starter doubles in size after feeding, used nice flour. I think I over kneaded (took a long time to get a good windowpane) and under proofed.
What went wrong? tastes fine but it's really dense.

what does a good crumb look like vs a bad crumb?
Is it different between types of breads?
Is sourdough meant to be more airy?

how much work is it to grind a bag of wheat berries with pic related?

>>13952105
>filthy counter
also I see a hair but atleast there is none in your bread, right Anon?

>>13952105
What was the ratio of water to flour? Less hydration means denser bread.

>>13951907
I would only ever use VWG on high percentage whole wheat or rye breads. All purpose already has more than enough gluten to give you a nice result.

>>13944042
You’re not supposed to use copy paper anon

>>13948530
As long as it floats

>>13944352
I honestly think that’s either a stringy piece from the leafy herbs or the way the cheese lays over top of it causing it to look like a stringy piece.

>>13949810
>>13949828
Hope it tasted good anon, I'm sure it'll turn out better next time :)

>>13952994
Thats a meme. As long as you use it between the point where its doubled in size and when it starts to collapse you're fine.

>>13949155
A crumb shot at least? It WAS underdone. Wasn’t it?

>>13942024
>bless
>thicc
dumb newfag

>>13946481
It’s all around you nigga

so I have a well cultivated rye starter, I think it's ready to bake
anyone can share a recipe for a beginner
I have a gas oven and plan to bake in a tin, preferably a wheat loaf with some rye and rye starter
I looked at a bunch of recipes online but I get confused about whether I leave it to rise in the tin and bake it without taking it out?

Inspired by Bruno I kneaded by hand room temp butter into my dough. It was a mess but satisfying

Caramelization

>>13953334
Bruno Albouze?

>>13953371
Yeah . For his brioche he kneaded the butter in by hand. It’s never occurred to me to do that before.

https://youtu.be/ziZe_SGblAY

>>13952926
My recipe was 400g flour, 230 ml tepid water, 5g salt, 160g starter

>>13953476
Thats kind of a low hydration recipe so a denser bread is expected. If you want a more open crumb try bumping the amount of water to at least 265 which is around 66% hydration. You also don't need that much starter so i'd go for 120g of it at most. You can also use twice that amount of salt. You won't be able to properly knead a higher hydration dough but you can substitute that for the autolyse + stretch/fold method, so look into that.

>>13953577
thank you for your help anon. Going to try those things on my next loaf

Hey guys, today I baked some brioche burger buns with and without sesame seeds. They came out super tasty although a bit dry.
Yeah I only had purple seeds, don't judge me

>>13949804
This was my first sourdough, check out my second one, what do you think? I haven't sliced it because it's still a little bit warm

>>13955053
Would toasting them a bit help?

>>13955066
You mean the sesame seeds or the bread? The bread was fine, I just wish I had taken it out of the oven like 3 minutes sooner

>>13952087
Do you have any tips? I'm new at this

>>13955077
I meant the bread. I've found that slightly dry bread can be made much more palatable when it's warmed up.

>>13943202
Did it again but with bananas, milk, vanilla powder and some oats mixed to a slurry. Add some fresh fruit when done and they're perfectly fine. Just a hint of sourdough. Requires quite a lot of discard to get any real amount though.

>>13955098
Well those burgers are gone now, we had them for lunch with pulled pork, very good. What do you think about my sourdough anon? I really wish someone were here to tell me what to improve on and show me the right way of doing things

>>13941328
It works a lot better as the base to a traditional waffle batter mix. I made these this morning with my discard and the King Arthur recipe. Very fluffy and tasty; not sour at all.

I haven't been able to get my hands on any yeast or decent flour for a while now. all I've got is whole wheat.
is it possible to make whole wheat soda bread taste good? because I've failed a couple of times already.

>>13955060
Because your bread split, I’m guessing the crust settled before the bread finished expanding . Proof longer and make sure your room is 68-72f with no draft

If you post the cross section; I could give better advice

>>13955179
Whole wheat is already a bitch to work with normally. God help you if all you have is baking soda. Maybe try adding milk or butter?

Went a little bread crazy this weekend.
Should last me for a while.

>>13940385
Can any of you lads recommend a bread cookbook.

>>13955205
my main issue so far has been the mushy texture. still don't know if that's just something inherent to soda bread.
I'll try dumping way too much butter into it in my next attempt just to see what happens.

>>13955305
A lot of the 100% whole wheat bread recipes I've seen require beating the shit out of the dough with a food processor to get the gluten to properly develop.

>>13955086
For Brioche? Chill the dough then knead the shit out of it. You can't overwork brioche you can only overheat it with your hands or the dough hook.

Made hamburger buns for dinner tonight, delicious.

>>13955196
Here it is anon. Any clues? Also when I'm proofing my bread it doesn't quite double in size. I have let it proof for over 6 hours and it grows a little bit, but it won't double in size. I just put it in a basket and put it in the fridge overnight and then bake, what do I do?

>>13955367
let's see the inside anon

Can you bake a crusty bread without a dutch oven? I tried the water in hot pan method once for steam but it just made the crust hard as fucking diamonds.

I kinda want to make Ciabata but I don't feel confident I can get the super massive bubbles that I'd want for a proper Ciabata.

>>13950232

It's time.

>>13955629
>Can you bake a crusty bread without a dutch oven?
yes

>>13955715
do a box

>>13955715
Hope it turns out good anon. Just set my dough to proof in the fridge for tomorrow.

>>13955730

Too late.

>>13955750

I may have put it too close to the cooking element. Seems like a tiny part of the exposed boule froze. We'll see how it ends up.

>>13955757

Cooling element, in the fridge*

>>13955730

Oh, I'll do a box on the second loaf

why the fuck are people hoarding flour i literally can't find any in the store. i have some at home but i'm too afraid to bake with it because i also need to use it to feed my starter (which i dont refrigerate at all)

>>13955793
It all comes down to luck. I can find it some weeks, but not others, and I snap up a bag or two whenever I see any kind of flour that might be borderline acceptable.

>>13955757
makes me want to make some sourdough

>>13955793
costco had a shit ton of organic unbleached

Can I make a "quick" sourdough? Say I put 100g water and 100g flour in a jar, left it open or covered with a coffee filter for 3 or 4 days until it was bubbly, and then used all that to make a bread?

Would that work or would it be too alcoholic or have not enough good bacteria in or something else? Do you truly need to do the start, feeding for 1-2 weeks, then use that as keep the thing alive forever? I just want to try and make a "quick" sourdough before trying to do the real thing. I don't see myself committing to keeping the sour dough starter alive "forever".

>>13955757
I've been curious about this for a while and now I'm going to ask.
I don't bake myself but I've noticed people use razor blades for scoring the dough.
Is there are particular reason for using a razor instead of a sharp knife from your kitchen?

>>13955263
Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza [A Cookbook]
Ken Forkish

>>13955852
you can use a sharp knife its just easier to control the razor because of its size.

Looks like everybody's got their iso-baking going on. Who knew you could do this stuff without a factory?? Oh well we're all in this together LOL

>>13955852
Razors are cheap and they're easily as sharp as a top tier knife. They're also really thin so it guarantees a really clean cut. Their downside is that they're fragile and lose edge quickly but since dough is soft you can use them freely.

>>13952087
That looks like that meme Chinese bread, not brioche

>>13955851
People fridge-store them and feed them once in a blue moon and they usually bounce back. Make a starter anon

I bake my bread in a dutch oven until it's a nice dark color like this, but then the bottom crust is usually too burnt and kind of bitter. Moving the dutch oven to a higher rack doesn't seem to help, what can I do?

>>13955919
Put a baking tray under the dutch oven. That works for me.

>>13955917
But would it be possible to do that 3-4 day ferment just as a test? Just to see if I have enough wild yeast in my house or near a windowsill to cultivate and also make the bread? Like as a trial run for the real thing to keep alive for as long as possible.

>>13955896
Milk bread? Nah.
If your gluten isn't developed past the point of rippable strands surviving into the finished loaf your brioche is garbage. Stop making bricks.

>>13955939
It isn't some complicated procedure like those self-aggrandizing hipster blogs want you to believe. Just feed 1:1:1 once every day for 15-20 days until it picks up. Change container after every feed to be super safe

>>13955919
Looks good.

>>13955926
I'll have to try that next time.

I thought that bread flour was 50/50 vital wheat gluten and all purpose flour, so I used that for the popular no knead bread recipe and it came out kind of fucked up. It's more like seitan than bread, but I don't mind because now it's 12g of protein per 100 calories. Will try again the proper way though!

>>13957121
>I thought that bread flour was 50/50 vital wheat gluten and all purpose flour
I don't know who you heard that from, but you should slap them. Also, that would be a fucking expensive loaf of bread.

>Asked to get a 5lb bag of flour when I went out into the plague a few days ago
>They already used half of it
>"The costco bags of flour are too big!"
What do you anons use to store a large heap of flour? Assuming that leaving it in the bag is not an option once it's open.

Also, how much flour+water does starter replace for a recipe wanting instant yeast? Would the starter just end up replacing equal parts flour+water? For example
>100g starter
>remove 50g each of water and flour from recipe measurements
Or is there some other consideration based on the flour to water ratio in the recipe?

>>13957263
I use big air tight plastic tubes to store my flour. You can also freeze it in gallon zip lock bags.

I made banana bread,it was a little to moist for my taste.any way to make it dryer.

>>13957403
put it back in the oven

How long do you typically work wheat dough with levain before starting to do folds?
I've often ended up with underworked doughs even after 4-5 folds so I try to work up some strength before going into the folding. Not sure if this is counter intuitive to get big nice holes in the crumb though.

>>13957403
Lower the temp in the oven and put it back, you'll get more moisture escaping but without the surface getting burnt. Put some foil on top if you feel worried anyway.

Best spices for a bread?

>>13958387
pubes

>>13958411
H-how is it? Walk me through the sensations of taste, smell and texture.

>>13958432
It's kind of a recent thing, we're still waiting on a recipe from OP.

>>13958387
The only one i ever use is thyme.

>>13958387
thyme, garlic & onion powders.

>>13958387
Anise, cumin and fennel. Freshly ground.

Never baked bread before, can I use tap water for a sourdough starter?

>>13958907
Unless theres a high chlorine content in it for some reason yes.

>>13949025
You eat this, you won't shit until the second coming.

>>13949025
This deserves the gouga foods treatment, oiled and colored by a torch. Just to at least appear somewhat appetizing.

Oh yes.

>>13940385
looks breddy gud
recipe pls

>>13943188
>>13943216
Hey, did the fat duck one and it turned out pretty great, thanks. Def room for improvement, but far better than my previous loaf - it was very gummy/rubbery, this had a way better crumb and taste. Did some whole wheat instead of the grano arso, but that seems really nice as well.

Baked this yesterday, rye and wheat bread, pretty good but it was a bit sticky on the inside even though I baked it for nearly two hours.

>>13959921
That is truly beautiful

>>13958387
rosemary, lemon peel

>>13960047
Good job, anon! Doesn't look too bad at all, but I would encourage you to crank your oven up to max and let the bread get a little more caramelization on the crust, for flavor.

makin some croissants

>>13960256
yeah, I followed the recipe strictly, but it could have done with some more heat, or probably just spent some more time in the oven in general.

>>13960096
>2 hours
What the hell? What temps are we talking here? Even the largest bread I've made would have a blackened crust at that point.

>>13960840
225 degrees celsius, in a cast iron pot