/ck/ - Food & Cooking

File: 2.97 MB, 1224x1632, 06423433.png [View same] [iqdb] [saucenao] [google]

Anonymous Mon May 4 23:43:18 2020 No.14033929 [Reply] [Original]

first loaf. would you fuck with it?

>>	Anonymous Mon May 4 23:47:00 2020 No.14033954 File: 40 KB, 600x600, F75E54D6-C7A5-462A-BBA1-486ACDCA59EB.jpg [View same] [iqdb] [saucenao] [google] >>14033929 Cut it open and show us that crumb op.

>>	Anonymous Mon May 4 23:47:11 2020 No.14033955 >would you fuck with it? you mean like tag team your sister? sure

>>	Anonymous Mon May 4 23:48:32 2020 No.14033968 >>14033929 Quit fucking around and post the crumbshot.

>>	Anonymous Mon May 4 23:48:53 2020 No.14033973 File: 3.78 MB, 1215x1629, 06423434.png [View same] [iqdb] [saucenao] [google] >>14033954 please enjoy

>>	Anonymous Mon May 4 23:49:42 2020 No.14033980 >>14033929 looks like ass, did you let it proof uncovered? The outside looks like it was dried out before baking, nice spring tho gayboi

>>	Anonymous Mon May 4 23:51:18 2020 No.14033990 >>14033973 Shit man looks ok to me, does it taste good?

>>	Anonymous Mon May 4 23:54:17 2020 No.14034000 >>14033990 it really does

>>	Anonymous Mon May 4 23:54:38 2020 No.14034003 >>14033973 not great anon you should have cooked it longer/hotter and let it rest longer was your oven as hot as it goes?

>>	Anonymous Mon May 4 23:56:15 2020 No.14034014 File: 851 KB, 631x822, 02918237373626.png [View same] [iqdb] [saucenao] [google] >>14034003 oven tops out at 500, im the pizza guy from last week btw

>>	Anonymous Mon May 4 23:58:01 2020 No.14034026 >>14034014 have you got a dutch oven? jim lahey's method where you pre-heat the dutch oven in the oven then drop the dough in that would give you far better mallard reaction

>>	Anonymous Mon May 4 23:59:48 2020 No.14034038 File: 80 KB, 257x191, mallard.png [View same] [iqdb] [saucenao] [google] >>14034026

>>	Anonymous Tue May 5 00:00:46 2020 No.14034046 Looks a bit undercooked tbqhwu lad

Anonymous Tue May 5 00:01:53 2020 No.14034054

you'd also get a better crumb. bread 'bounces up' at hotter temps at the start of cooking then it kind of sets

https://cooking.nytimes.com/recipes/11376-no-knead-bread
try this
and use the weight measurements from the comment
430 grams flour
1 gram yeast
8 grams salt
345 grams water

>Bittman also noted he settled on just under a tablespoon of salt -- call it 16 or 17 grams. I use 16 grams.

>>	Anonymous Tue May 5 00:02:37 2020 No.14034061 >>14034000 Hey then fuck it I’m sure it’s fine.

>>	Anonymous Tue May 5 00:04:12 2020 No.14034069 >>14034054 thanks, anon. will certainly utilize this

>>	Anonymous Tue May 5 00:05:39 2020 No.14034081 surprised it's cooked all the way through. That thing's light af

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