/ck/ - Food & Cooking

>>17774323
Cool. I want to give that a try to

Yup, it's extremely easy.

I make it in the late afternoon or early evening, let it rest overnight, then bake fresh bread in the morning.

>>17774323
Looks real good, which recipe did you use?
How crispy was the crust?
How long did you let it rest after baking?

I tried this recipe from that thread a couple of days ago:
https://fankhauserblog.wordpress.com/2011/06/12/pane-rustico-italian-peasant-bread/
Ultra crispy crust, but I didn't let it rest and cut it only after 10 minutes so it was still a little wet. Also I went hard like a motherfucker on the cornflour, and cornflour is a little unpleasant

>>17774349
Uhhh the tasty one (first one on youtube)
It was crispy
15-20 min while I was grilling chicken for dinner

>>17774323
will you show a piece

>>17774384
Maybe next time, family ate it all.

>>17774323
I literally just did that today for the first time with a lazy shit no knead recipe
How does mine look? (will also post crumb) It cracked a bit more than I'd like but I know how to fix it next time.

>>17774396
here is crumb

>>17774396
Looks great. How did it taste?

>>17774396
The first pic looks sexy, I got a similar crumb with the pane rustico recipe, but it was a little wet-like

>>17774384
>>17774388
I lied I just was being lazy, here is garlic toast I made.

>>17774440
It's fresh baked bread, even my ugliest bread (pic rel) tasted delicious. Nice and chewy on the inside with a crunchy crust. The recipe was really simple, even more simple than OP's recipe (from some momblog called recipietin eats). I am using really cheap unbleached all purpose white flour, but I have some king arthur lying around that I might want to try in the near future.

>>17774461
Breadporn, censor that shit

>>17774323
Dutch oven bread is great, the crust is top-tier, and the texture is almost always delightful.

>>17774491
OP here, it was literally flour, yeast, salt, and water

>>17774440
As long as the bread is properly cooked, it's basically guaranteed to be good at a minimum. Fresh bread is one of the most basic comforts that life can offer. Have a bad week? Make a fresh loaf of bread and fill your home with the smell of simpler times.

Have pizza dough cold proofing to make cast iron pan pizza tonight.

>>17774512
Share the recipe. I get a little tired from Chef John's because it always tastes yeasty

>>17774503
Yes, that is what bread is

>>17774519
https://sallysbakingaddiction.com/homemade-pizza-crust-recipe/

>>17774524
Neat, I'll try it. Are you doing the proofing in the fridge overnight or just the 90 minutes in room temp?

>>17774541
In the fridge

>>17774503
The ingredients are the same in both, but the tasty recipe had a lot more kneading/touching the bread. The recpietineats recipe you don't touch the bread with your hands at all. Which I think helped contribute to my textured crust.

>Look better at crumb on bread I've made
>there's a line of fucking raw flour going from one side to the other
What the fuck man.

>>17774603
Oh, I didn't knead just used the ingredients because I couldn't find the video I watched originally. Then let it sit for a few hours to rise until dinner time.

>>17774519
Then remove some of the yeast for fucks sake.

>>17774617
Actually first time I checked and considered this. You're correct. In his recipe he uses active while I always use instant.
1tsp of active = 0.45 tsp instant
I've made it multiple times and just tolerated the yeast taste every time lol.

>>17774632
I didn't know there was a difference.

>>17774461
hey nice looking garlic bread anon, how did ytou make that?

>>17774838
There is, I read about it only recently though. Something about instant yeast being guaranteed for 100% of it to live while in active about 15% die.

>>17774323
Dutch oven is good, easy to get burnt tho. I prefer using two cast iron pans, kinda like a combo cooker but without buying a combo cooker.

>>17774867
How make patterns?

>>17774897
Cut dough with razor

>>17774902
Oh yeahhh...

>>17774897
It's called scoring, you just cut those things before baking with a razor or lame or just a sharp knife. You can do both functional and ornamental scoring. Functional creates weak points for the bread to expand evenly during baking, and ornamental is just for fun.

>>17774838
https://www.epicurious.com/expert-advice/swap-different-types-of-yeast-article
>To use instant yeast in place of active dry, skip the step of dissolving the yeast in liquid and add it directly to your dough. You should add the water or other liquid that was meant for activating to your liquid ingredients, so you're retaining the same total amount of liquid. (Reinhart reminds us that the liquid you need, of course, will depend on the brand and type of flour you're using, too, and you can always adjust.) When you're using instant yeast instead of active dry, Reinhart also recommends reducing the amount of yeast by 25 percent—this levels the playing field, since about 25 percent of the cells in active dry yeast are dead and 100 percent of the cells in instant yeast are alive.
This was the exact article I've recently read

It works when it works and stones are a pain in the ass. The whole steam pan thing makes a mess and is bullshit compared to putting a fucking lid on it.

>>17774959
Everyone I've seen says to cook with lid, then take the lid off to brown for 15 minutes.

>>17774860
Cut slice of bread, put it in toaster, put butter on it, sprinkle garlic powder and parsley on top

>>17774989
That’s the idea. It beats the bullshit that involves a steam pan then removing the pan and lowering the temperature. Bread is old and industrial before industry. One asshole and his family or the whole village got together to make bread and shoved as many loaves as could fit into a hot clay/brick/stone oven with a wet wooden door and the process depends on temperature and moisture. One loaf in a covered dutch oven and removing the top near the end is really close to ancient and industrial conditions.

>>17774912
What's the optimal functional scoring strat for any Dutch oven bread? Do I do what the mummies on YT do and do one curved line? A star formation so it all expands evenly?

>>17775309
I like the greek cross, the # sign, dicks and vines, one deep slash, or the ridge and furrow. It depends on the bread, the shape and how you're going to use it. You gotta feel for it.

>>17774867
Never had burning issues with a dutch oven.

>>17775376
I could see it happening if the recipe doesn't account for it or your oven is slightly off. It runs hotter and retains heat better than usual.

>>17775420
Don't put it too close to the heating element. And use an oven thermometer.

>>17775376
Sorry, I meant burning your hand when lowering the bread into the Dutch oven. Avoidable for sure but it's just easier when using something with lower edges.

>>17775586
Try not being a retard, women can do it.

>>17775601
Bake 100 loaves and call me a retard again.

>>17775619
No you klutz

>>17774323
inspired me to make a bread

>>17774323
Hardest thing for beginners is knowing to tuck and fold dough into a ball under and into itself
>>17776141
Looks good to me, but I'm going to go for a darker crust next time

>>17776152
That lighter part from OP (me) was the parchment paper folding in with the lid, but not unhappy with the results and learned to bake bread. Now I am curious to try baking other breads.

>>17775586
Well its more an issue taking them out.

What are your favorite bread recipes? I never made bread before and while I don’t have a Dutch oven yet, I have a stockpot to improvise.

Just put a bunch of bagels in the oven. Can't wait.

>>17774323
yeea but it smells like farts

>>17777152
Mmm best bagel I ever had. Still warm out of the oven. They were a bit flat and some a bit mis-shapen but it was my first time making them so I was expecting a bit of disaster. Never really seen anyone making fresh bagels near me so only ever had shop bought ones before.

>>17777304
no pics?

>>17777823
Well they weren't pic worthy. If I do them again some time and make a better job of it I will. My technique was a bit lacking

>>17777856
What recipe? Was there a lot of kneading involved? I kinda love bagels

>>17777868
Pretty standard stuff but with the addition of a bit of sugar, and the extra step of boiling for 2 mins before the oven. The recipe I followed probably was about 75% hydration, which, imo, might have been a bit high, which was why they were a little flat. However, with it that high they were really delicious and chewy inside. Next time I'll do it a bit lower so it's easier to manage and might hold it's shape a bit better.

>>17774524
This is a good dough recipe if you let it proof in the fridge overnight.

>>17774323
My go to technique for making homemade bread. I use Jim Lahey's no knead bread recipe and let let it ferment in the fridge for a couple of days. It always turns out great.

>>17774408
looks good for no knead

>>17774349
Trying this recipe. Wish me luck.

>>17774323
nice, I wanna try brioche buns

>>17778887
GLHF
Which stage of the recipe is this? You folded it twice and now waiting or not even that yet?

>>17778920
Ah nvm I see the towel and cornflour. Post how it came out.
The crust on mine a couple of days ago was god-tier. I mean I did have to buy a 300$ pot to make them, but they're just so easy to get right

I made bread today
Was pretty good

>>17778927
>>17778920
>>17778887
Just got it out of the oven, top feels pretty solid!

I actually didn’t use cornmeal for the cloth, just used flour because I have never made bread before and I didn’t want to make it inedible.

>>17779416
Cut it up show a slice

>>17779439
It’s still crackling, how long does it need to cool?

>>17779463
15-20 min

>>17774323
Where can I find a qt tomboy girl to cuddle with then once I doze off she surprises me by dutch ovening me?

>>17779474
Guess it’s about that time. Tasted pretty crunchy, still a bit moist inside.

how does it exactly work:
>the hotter you bake it (dutch oven), the more crispy/ rustic it becomes
>the more water you add the fluffier it gets

>>17779504
cook it for 30 min with lid on to basically steam cook the dough, then 15 minutes lid off to crisp the crust.

>>17779474
20 minutes it's about as short as i'd go. I aim for 45 minutes or so of rest before cutting into it.

>>17779499
I got no clue about bread crumb. Was it tasty?

>>17779617
It tastes a bit plain, but it makes sense. I forgot to put in more salt when I was starting the dough, I put in more water because I thought it wasn’t moist enough, and then put in more flour when I thought it was too moist.

>>17779957
Yeah it does lack salt doesn't it. I'm a little afraid of adding too much salt to not mess up the dough process in the beginning.
If you have it hot with some cheese and butter it's pretty great