/ck/ - Food & Cooking

i love meatloaf

>>16951489

I give it a 3/10

Did you let it rise any once you put it in the pan? A small improvement would be to add only water and flour, let sit for 15-30 minutes then add the other ingredients.

Doing that is called autolyzing and it allows the flour to better absorb the water more fully.

You should look up how to tension dough, so you don't get a loaf of brick bread.

>>16951521
Also if you aren't going to knead the dough at all you should mix everything and then put it in the fridge for 24-72 hours before letting it rise in pan and baking it.

>>16951517
cmon now, it's not meatloaf
>>16951521
>Did you let it rise any once you put it in the pan?
no, i just put it in the oven straight away.
>if you aren't going to knead the dough
I didn't want to, i worked so hard for that minimal fluff.

>>16951549
Were you going for something like pic? I actually enjoy those chewy dense rye breads, but they're not the same as a nice fluffy loaf for me.

looks like shit man jump out the window dont touch a stove again

>>16951572
I wasn't going for anything, i just wanted my very own bread made with trial and error. I wanted a whole rye bread with only rye flour but i didn't find any recipes so i started experimenting with stuff.
>>16951594
no bulli pls

>>16951594
You mean oven. Bread is made in an oven.

>>16951605
Oh man, i once tried to make bread on a stove in a pot. It didn't go very well, i must say.

>>16951601
The problem with 100% rye bread is how little gluten there is in rye compared to wheat. It's half of why your bread looks the way it does.

>>16951489
I’m sure it tastes better than it looks

>>16951601

>>16951618
The other half is my shit recipe i assume. What should i do then? Make it a wonderbread with a ton of sugar? Should i just forget my dream of a fully rye bread? Should i just put pure gluten in it?
>>16951631
honestly it tastes great
>>16951636
This is a breadlet safe space, get outta here!

>>16951489
>my own recipe by pure experimentation
ok anon i'm going to hit you with some knowledge: baking is a lot more scientific than cooking is. Follow an actual recipe, you can't just make shit up like it's a stir fry and expect something good to happen

>>16951648
I should let you know, i am following the scientific method by writing down all my attempts and theorizing on why it's shit and how it could be improved.

>>16951647
Pure gluten would be a logical next step. You can buy wheat gluten as a powder.

As well as trying different methods to develop the gluten. Kneading or doing a slow, cold ferment in the fridge for multiple days.

Or you could go the dense bread route and add a whole bunch of whole grains to the bread.

>>16951657
Are you familiar with the phrase "standing on the shoulders of giants"? Ignoring the successes of past masters to literally just figure out the same shit yourself is retarded

>>16951489
>I baked it on 175 C°, for 1 hour (which i think is a bit too much).
Way too little initial temp for this much fluid. Needs to be around 240-250 AT LEAST. 270, if you can. Leave it at that for 10 minutes and then turn down to at worst 210C. 220 is better. And you'd still need an hour, with this much hydration.

>>16951713
Among a few other mistakes, that is.

>>16951695
So three main routes to complete the recipe, i should choose one. Kneading or fermenting might be the most technology-independent method.
>>16951696
ok then, give me a fully whole rye flour bread recipe. You can't? I can't either.
>>16951713
But then the crust would be as hard as stone. I know because my first try was 250 C and i made a brick with it. I need to develop a normal crust first.

>>16951729
>But then the crust would be as hard as stone.
That's why you put a pan/pot/whatever with water in the oven. Or rather pot in first, heat up, pour in water when you put in the bread. If you can, spray water, too.

>>16951729
>ok then, give me a fully whole rye flour bread recipe. You can't? I can't either.
The fuck is wrong with you? If you're this incapable, you best not bake at all.

>>16951736
I see.
>>16951739
It's my first bread, what did you expect?

>>16951747
>It's my first bread, what did you expect?
This time? Reading comprehension.

>>16951729

>>16951729
You'll need to see if going all out on gluten development without fortifying the flour will even work well first, unless you want to go straight to adding gluten.

This picture from a recipe explains a good way to form/tension the dough before allowing it to proof in the pan.

>>16951747
Generally people follow a recipe the first time they make something
You're making things needlessly difficult for yourself

>>16951489
It looks like crumb cake. Does it taste like crumb cake? I love crumb cake.

You make a full whole rye dough with sourdough. Otherwise it'll probably turn out shit.

>>16951489
this is the worst looking bread i've ever seen on /ck/. if you want to make real rye bread i suggest searching for recipes in finnish or swedish and using google translate.

>>16951757
This is really helpful, thank you. I'll try it next time.
>>16951762
I am, but i am an inexperienced retard so that's that.
>>16951763
It tastes like bread.
>>16951766
>this is the worst looking bread i've ever seen on /ck/
thank you