/ck/ - Food & Cooking

Just keep trying and eat the bad results as punishment

>>19759731
Prep the yeast in warm water/milk. Use a lot of fats and whole milk. When you knead, do a lot of folding like hot dog/hamburger folds. Rolling pin it out into a sheet, then roll it into a jelly roll type shape. Let it rest once it's out of the oven.

>>19759801
I'm making some assumptions. Let me roll it back. Use sugar in the water you use to prep the yeast as well as the dough. Give the dough 2 hours or so on the first rise. Depends on ambient temperature of your house. Hotter is better. Let the jelly roll rise so that the top is roughly sticking out of your 9x5 pan a good inch and 1/2. Bake at 350F for 30ish minutes until you get a hollow tap on the brownish tannish top crust.

>>19759731
Keep trying. I finally had one that rose nicely. I feel like I left it in the oven a bit too long though, color feels too dark.

>>19759818
>Use sugar in the water you use to prep the yeast
Don't do this
https://www.youtube.com/watch?v=AqFeXxa_NTk

>>19759872
Interesting. I'll have to try it for myself.

>>19759866
Same. I've been trying recently with mixed success. I need to adjust temps and lid on/off time when baking since the bottoms of the loaves are coming out darker than I'd like.

>>19759866
aS A CRUST ENTHUSIAST THAT LOOKS PERFECT SIR

OP here, just got back from another shot at white bread, and as you can see it went appallingly. If anyone's curious, they're like rocks to the touch
No idea where I went wrong, followed this video very closely and measured all my ingredients accurately
https://www.youtube.com/watch?v=A98RiVjFeAg
I can only guess I'm fucking up during the kneading process somehow

>>19760945
are you letting rise a second time after you put the loaves in the pan?

>>19760993
Yes, I gave it extra time even since it's fairly cool in my kitchen, but I've had similar results in the sweltering days of spring as well
It looked better when I put it in

>>19760945
I should also mention my dough seemed far stickier and lumpier than it did in the video, which only seemed to intensify the more I kneaded it

>>19760997
I just watched the first part of the video again...
I always mix the yeast into the 115°F water with a tsp. of sugar to proof.
Use a thermometer and use filtered water(tap can kill the yeast sometimes) then proceed as usual.
What yeast are you using?

>>19761007
Active dry. Seemed to activate alright since the dough rose nicely the first time

>>19761002
>far stickier and lumpier
Gotta add more flour for sure. Texture and appearance of the dough is more important than anything about time or whatever else.

>>19761014
Noted, before the first rise I'll see to it I add more flour to where it isn't so sticky

>>19761021
While kneading is the right time, just sprinkle a little on the counter every time it feels too sticky and work it in. If it's already too sticky to even get out of the bowl you mixed it in nicely, add more flour then. Are you in a humid climate?

>>19761010
I meant like brand.
Also, >>19761014
is right. bakers percentages are fine and all, but illiterate people have been successfully baking bread for thousands of years. You need to get the feel of what it should be first--and I mean fuck up a couple batches if you have to, but bread dough is pretty forgiving as long as you keep the yeast alive. A good practice is to just keep an extra cup measure of flour to sprinkle on a little at a time while you are kneading. if you go to far, you can SPRINKLE, not pour a bit of water on it as you knead it.
It should be smooth and elastic, but knead it gently; Tearing the gluten isn't good either. 10 minutes is a pretty standard length of time to do it, and you should start pretty vigorously then ease up as it starts to smooth out.

>>19761024
Again...This guy knows.

>>19761024
Nah, largely dry heat here
>>19761034
Oh whoops, fleischmanns. Also I've seen videos where grandmas absolutely batter the shit out of their dough when kneading but I guess it varies. I went pretty rough with mine this go around

>>19761042
>fleischmanns
I use the same
>I went pretty rough with mine this go around
It's fine, I do too.
It really sounds like you either aren't using the correct water temp, or didn't use enough flour.
Don't give up!
You aren't even a real baker until you fuck up at least 4 batches of whatever.
(Shit habbens!)

>>19759801
>milk
>kneeding
>rolling
LITERALLY just 3 cups flour, 130-150ml water, 2 teaspoons of salt, 1 teaspoon of sugar(including what you put the yeast to grow in) 3-4 teaspoons of yeast or whatever. Let it rise in a separate bowl with flour and sugar and some warm water. Mix all your ingredients with a wooden spoon in a big bowl. Add a dash of olive oil. Let it sit for 30m covered with a kitchen towel. Then give it about five folds by picking it up from the middle on both sides and letting them fall onto eachother. If you dont understand what I mean then stop being an idiot because it's perfectly clear. Let sit for another 40m and do it again but less folds. Then let it sit for 40m and then dump it out on your countertop. Press your fingers into it to flatten it, then fold it on itself to get it the shape you want
Cook in oven until it's golden brown

>>19761042
*Same Anon
You could also try adding an extra 1/2 tsp. of yeast as a booster just in case the yeast is old.
I had a brick of insta-fas yeast that lasted me 5 years--almost 4 past "Expiry date" so as long as you keep jar or brick yeast in the refrigerator, and let the measured amount come to room temp before you use it,(and proof in the water with 1tsp. sugar,) you should be fine.

>>19761072
>insta-fas yeast
Saf-Instant...It was a long time ago.

>>19761062
Thanks, mayhaps I'll purchase a proper thermometer for my next attempt

>>19761088
>checked
That would be best... You can still get away with the finger test if you proof it like my last pic(yeast is in the pyrex with milk water and sugar) it's should be *Just* perceptibly warmer than your finger( ~99°F) but not like hot bath water.
I didn't use one for years, but I'd also been doing it,(baking bread,) since I was 7.
You'll get it...don't worry fren.
You did butter your pans, yeah?

I just realized how confusing that last post might be:
>Finger=~99°F
>Yeast liquid=110-115°F
>Hot bath water= 120°F+

>>19761113
I would say if you don't have a thermometer always err on the cooler side. Too hot = dead yeast, too cold = rise takes a little longer