/ck/ - Food & Cooking

no

its a parmesan and onion pane di casa but i didnt make it i got it from the charity shop because i was starving for bread

Whole meal tangzhong bread

>>15775494

Okay you bread niggers. What's the best way to get the sourdough taste in my breads? I'll post my loaf tomorrow.

>>15775371
I like these please share the recipe/technique if it's not a hassle

>>15775371
I would but people are assholes on here and I just started baking.

I can tell you its quite popular even though its an ugly bread and I have to make more soon.

I think I just need to practice kneading

>>15775494
>>15775497
Recipe: https://thebakeanista.com/tangzhong-wholemeal-bread/
It’s the fluffiest one I’ve made so far. This recipe explains how to make it much better than other ones. In particular it has you knead the dough for at least 8 minutes before adding butter while some recipes have you dump the butter in with the other ingredients. It made a huge difference. Next time I will make her Hokkaido milk bread with regular bread flour.

>>15775371

>>15775504
Use sourdough
Also let the shaped dough sit in the fridge overnight for extra sour flavor

>>15775508
https://youtu.be/zhd1eeoM2Vg
I use this method pretty much, these particular loaves were made with 1lb of regular all purpose flour and 1lb of extra protein flour (13%-14% protein)
>mix flours + 1.5L water
>autolyse 35 min
>stretch and fold every 30 min a total of 5 times
>wait 4-5 hours, it’s relatively warm here and that helps
>shape the loaves
>let them rest 30min
>put them in bowls lined with kitchen towel and leave them in fridge overnight
>bake for like an hour at 500°F
Don’t forget to put baking trays With ice on them in the oven for that crispy crust

>>15775494
>>15775497
This looks great, perfect sandwich bread

>>15775509
I’m not going to make fun of you, also there are no-knead recipes that come out real nice

>>15775593
I'ts ugly but i'll post the crumb.
It's only my second loaf but now I get people bitching at me to make bread more.

>>15775504
Taste your mums sourdough

>>15775641
That’s a decent looking crumb
I bet it was soft and chewy, very nice

>>15775521
Nice! Looks very delicate

>>15775504
I read that the longer you go without feeding the sourdough, the less sour it will be, so maybe use it after a feeding and then like the other anon said, let it sit in the fridge overnight which is like a mega feeding.

>>15775641
It looks good but looks maybe like you cut into it before letting it cool all the way. It doesn’t take too many tries to really get it looking great. Just start making bread every weekend, and you’ll be an expert by 2022.

Pesto Bread

>>15778163

>>15778169
>>15778163

>>15778178

>>15778163
Nice! I made kind of a chocolate babka but didn’t bother following instructions. Next time I would like to learn to do it correctly.

>>15778199
crazy bread shouldn't be done suchly

>>15778198
Looks great!

>>15778204
Pretzels??

>>15775497
Based

Shaping needs a bit of work, but it was a very tasty Challah. Btw, nice work breadbros.

>>15778281
Again, shaping needs work, but flavour is incredible if I do say so myself

>>15778297
Those look great!

I'm a baker too, it seems.

>>15778318
O B S E S S E D

>>15778329
I'm sorry?

>>15778198
read that as chockolate dakka

....
well this turned out way way better than I thought! This thing really isn’t a meme. Airy, mildly sweet, very good density. Fat level is nice. Tried a steamed sweet cornbread in my instant pot today, just finished cooking it a couple minutes ago.

I used this recipe:
https://mommyshomecooking.com/best-eggless-cornbread/

My modified ingredient list:

1 cup yellow cornmeal
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch kosher salt
1/2 cup melted lard
1/3 cup brown sugar
2 tablespoons honey
¼ cup (60 gr) plain homemade thick strained yogurt
1 cup whey mixture: (1/2 cup milk 1/2 yogurt whey)

Instead of an oven 400F I put the batter in a flanero, then on the trivet inside the instant pot (2 cups steamwater) high pressure (“more” setting) for 30 minutes. NPR 10 minutes. Checked on it, underdone, added more steamwater, cooked same settings for 30 more minutes. Quick release. I would’ve added a little more sugar. Man made a banger stew today with the instant pot now this. ALL PRAISE MEMEAPPLIANCE

>>15778377
I used this flanero in particular, top on.

>>15778388

>>15778377
Finishing a slice off in an air fryer briefly makes for crispy perfection. The meme appliances....I kneel

>>15778377
>>15775589
>>15775514
Noice. Thanks for sharing, anons.

>>15775564
>>15776829
Okay I'm back this is my recipe and time table that I did

500g flour
380g water
13g salt
100g starter

9:00pm autolyse
11:00pm mixed starter
9:00 am added salt and proofed in fridge
5:45pm baked @ 430 for 25 then @ 400 for 12 with lid off

In conclusion it didn't have that punchy sourdough taste. I fed the starter the first morning, I'm gonna do on tonight but bulk ferment in the fridge it has also been 24hrs since last feeding so we will see what changes.

>>15775663
She passed away in 2017

>>15778377
That looks great! I made a sweet one tonight that got a little too much color on top. It’s a masa harina cornbread and tastes like if tamales were baked into sweet corn bread.

>>15779945
Those loose cascading fluffy crumbs are gorgeous. Mine doesn’t look too great on camera, kinda pale and pudding like, due to being steamed, but it tastes less dense than it looks. I don’t expect anything to detailed, but what basic ingredients did you use for that wonderful looking bread? I also made a savory cornbread with lard, cornmeal no flour, Jamaican Jerk spice mix, Greek yogurt, and yogurt whey+milk. Trying to look for ways to use my homemade yogurt and the residual whey

>>15780129
https://www.thepioneerwoman.com/food-cooking/recipes/a99048/masa-harina-cornbread/
I used agave since I didn’t have maple syrup and accidentally used double. It still wasn’t overly sweet for someone used to sweet cornbread.

Wanted bread
Made focaccia, but had no olive oil so I just used canola lmao
Needed more salt