/ck/ - Food & Cooking

i was eagerly waiting for this; thank you.

I need to make bread now, hopefully this tutorial helps. First time I tried it, my dough was all messed up- it never baked all the way through. Here's for another try, though!

It's like we're really friends...

Oh wow, I saw your thread earlier in the week and figured I wouldn't catch the video once it was uploaded.

Guess it's a good thing I'm such a bum and skipped my lab today.

>scientific terms in reference to quantities

Fuck I can't escape it.

Nice dog, by the way?

>>3868590
>Nice job Anon
>Bubbles in Bread GG

>>3868590
>Those bubbles
>Nice job Anon

Your voice sounds like you're attractive. Are you attractive?

okay, that was great. i usually make plain bread, gotta really put my hands on rye flour now. any advice on sour bread starter?

this is my fetish

Excellent.

You should make more of these, I love your voice and manner of speaking.

Thanks guys! I'm glad the video worked out.

>>3868620
Sorry, man. Science is everywhere!

>>3868627
Hah! I'm not sure I'm capable of objectively answering that question. I don't think I'm unattractive. I haven't struggled with the opposite sex.

>>3868640
You can start your own, or buy/take some from someone else. I like doing everything from scratch, so I created my own. Just know that having a starter is like having a needy girlfriend! It's a commitment!

I've been looking forward to this and I was not disappointed. I've seen my fair share (hundreds) of baking videoes and this definitely one of the best. I sincerely hope your video gets a shitton of views.

Are you gay?

>>3868663
>>3868653
Thanks! These are HUGE compliments! I'll gladly make more videos if people want to specify the areas they need help with. Truth be told, the overview video covers how I make 99.9% of my bread, only the formulation and mild techniques change.

>>3868686
Nope. At least, last time I checked I wasn't.

I was looking for your video since you created your thread, man.
Watching it right nao.

gonna rip this for a post-apocalyptic rainy day

thanks dude

>>3868773
Me again.
DAT CRUST NOISE.
DAT SPRINGY CRUMB.

So nice.

Are you ryan reynolds?
cause you sound like ryan reynolds

I usually browse /fit/, /v/ and /vg/, and I only came here lacking other things to do, but I still watched your entire video.

I don't even bake!

It looked delicious, and you have such a professional way of describing the process that it was a joy to watch.

I hope you all the best, and that you keep making videos!

what do you do with all your bread? do you sell it? hand it out to homeless? put on a neckerchief and a fake mustache and throw it at politicians while giving a fake french accented laugh? wait until its solidified into a brick and beat your woman with it?

>>3868871
HE EATS ALL OF IT.
This i would do. With a good cheese.

Do you make it with white flour or mostly whole wheat?

>>3868829
I don't think I'm Ryan Reynolds. I'm pretty poor, and I'm almost positive he's not poor.

>>3868870
Thanks, friend!

>>3868871
I sell it, mostly. I also give a lot of it away to friends and family.

>>3868895
Hah! I'm fat, but I'm not that fat.

>>3868907
I almost never make just white flour loaves. I always add in some form of whole wheat or alternative grain/nut to improve the flavor (or at least that's my opinion of it). Right now I have a 90% hydration bread flour and kamut batch rising (super tiny) to do some high hydration experimentation.

>>3868907
You can't optain that kind of crumb with a significant amount of whole grain flower. I like a small amount of whole grain flour in my breads but I'd rather eat less bread than eat whole grain breads.

>>3868659 I haven't struggled with the opposite sex.

'course not. ya give the bitches bread. bitches dig bread.

Seriously, nicely done FF.
If you do similar, you might go into more detail or clarify the ratio aspect a little more.
Also - please be careful. I cringed as you poured that water (boiling or not) so close the the oven window. They CAN crack.

>>3868659 I haven't struggled with the opposite sex.

'course not. ya give the bitches bread. bitches dig bread.

Seriously, nicely done FF. Thumbed.
If you do similar, you might go into more detail or clarify the ratio aspect a little more.
Also - please be careful. I cringed as you poured that water (boiling or not) so close to the oven window. They CAN crack.

>>3868936
>optain
>whole grain flower

Let's listen to this dude, guize.

>>3868958
yeah that part where he poured in the boiling water and slammed the oven door shut made me jump haha

risky stuff

>>3868975
Apart from the two stupid typos everything I wrote is true. I honestly don't know how I could misspell flour.

Watched it a few minutes ago.

Awesome.

Just.

Awesome.

>mfw bread baking in hot oven

So I take it bread makers must be looked down on since this oven bread looks way better

>>3869072

By bread makers I mean those machines of course, not the people who make bread

>>3869072
My mom uses a bread machine to make fresh bread almost every day. It works great for her because she cares more about having every day with minimal effort fresh bread than having _really_ good bread once in a while with a lot more effort involved.

I personally hate bread machines and everything they stand for but it's working great for my mom.

>>3869072
Bread makers can't get the art part of cooking, but they can get the science part of it. Therein lies the problem.

>>3869072
i mean, it took him 2-3 days (and a considerable amount of effort and skill) to make that bread
bread machines definitely have a place, we dont all have the option to do things the "right" way

That bread looks like shit. Probably tastes like shit to. Wonder bread looks and tastes way better then this shit.

>Inb4 HURRR DURRR YUR STUIPED.DAT BREAED IS GOOD DURRRR

BRETTY GOOD OP

Do you do yeast-risen or only starter-risen?

>>3868936
Actually, whole grain flour, in general, possess less gluten than white bread flour. As a result, the crumb that you see (large air inclusions) can be, in general, attributed to the large quantity of high-gluten white bread flour in the dough. I use whole grains because I think they add a necessary flavor component in the bread.

>>3868958
>>3868995
It's true. Baking can be sketchy sometimes. With that said, I never get the water on the oven glass. Only on the floor of the oven and the cast iron pan. I try to be pretty surgical about where the water goes.

>>3869072
>>3869074
It's all one and the same! If a bread machine is what gets you into bread, then do it to it! I prefer to make my bread by hand because I enjoy the process and practice of it. But, let's be honest, at the end of the day, it's really all about enjoying a delicious piece of bread, no matter how you get to that point.

>>3869165
Almost exclusively sourdough. With that said, I have some 90% hydration commercial yeast-risen rolls proofing right now.

>>3869189
>I have some 90% hydration commercial yeast-risen rolls proofing right now.
plx2percentages kthx

>>3869122
>nigger living in poverty detected

>>3869122
-9000/10, can't be this much of a brain dead.

>I log all formulations in the notebook
>and then formalize it in a digital notebook
>in a digital notebook
>digital

Bitch, you best post/upload that shit. (Eventually?)

>22:17

Neckbeard confirmed.

>>3868590
Aw shit, OP. I was trying to find your other thread so I can save it but this is even better.
I've been going to /ck/ nonstop just to see when you'll post your video. Thanks.

>>3869262
Pic related, it's my digital logbook.

>>3869388
It's only an accidental neckbeard, I promise. Studying for my first med school exam means that shaving is wayyyy low priority.

>>3869393
Glad you managed to catch it!

thanks for the video

>>3868590

I was waiting for this upload, thanks FF.

Good luck on your exam.

>>3868590
Wow. Making bread is hard.

>>3869454
No. Making fan-fucking-tastic professional quality bread is hard. Making regular bread is rather easy.

>>3869414
please recipe for yeast bread kthx

>>3869457
I don't even have those materials that OP used to bake.

>>3869466
Do you have a bowl and oven? Then you have the necessary equipment to make bread.

Hey fuckflour, I have a few questions, one bread co/ck/ to another. I bet you have a "house standard" recipe, so lets go from there.

1. Average final hydration percentage
2. Final (and type) whole grain flour percentage
3. Pre-fermented flour percentage
4. Favorite additions/edits
5. number of hours from final dough mix to bake.

picture is a SF style sourdough I made awhile back.

>>3869654
1. Variable. Today I made 90% hydration rolls. Final hydration rarely goes below 65%, but I have been interested in both low-hydration and extremely high hydration (100%) doughs recently.

2. Variable. Usually 60-80% bread flour (KA Sir Lancelot, preferably), the remainder being various other grains (can be Kamut, Spelt, Semolina, Rye, etc).

3. Again, variable based on previous values.

4. Seeds and nuts. Not big on dried fruit. I'm really in love with sourdoughs that have large quantities of walnuts in them. I also enjoy making the occasional cheese or potato bread. Potato sourdoughs are brutally sour, due to the easily-fermented potato starch.

5. 24 hours after mix to shape. 1 hour from pre-shape to final shape. 2 hour proof. So a total of approximately 25 hours. Sometimes I retard for longer (72 hours maximum), depending on how developed I want the sourness and/or flavor.

>>3869654
I wish I could say that I have a "house standard" recipe, but the truth is that I bake a different bread almost every time.

One of my favorites, however, is the following:

100% flour (80% bread, 15% dark rye, 5% whole wheat)
92% sourdough starter (100% hydration)
66% water
3.2% salt

Mix-ins: 20% walnuts

Sometimes, when I'm feeling crazy, I'll add in 15% bleu cheese, kneaded in as little as possible so I get nice big chunks in the bread.

>>3869692
And now yeast percentages, please?

>>3869696
The yeast is included in the sourdough starter. I cannot quantify how much is in there.

If you want to change this up for commercial yeast, use the following (I'm just ballparking, since I didn't actually calculate the changes in values):

100% flour
70% water
0.6% yeast
3.2% salt

>>3869712
After calculation, that should be 76.7%

>>3869688

Cool stuff. I have a "house standard" that is a mix of bread from the Tartine book and Daniel Leader's Local Breads.

1. Final hydration is about 78%
2. I use a high-extraction flour (type 70) and 8% dark rye (usually)
3. Pre-fermented flour is about 25% total flour weight
4. Cracked wheat, sprouted grains, flax seeds
5. 24-36 hours (sometimes up to 48, retarded as bulk ferment)

pic is a different angle of the same bread I posted the other day in your thread.

>>3869840

The crust on that is the proof of god.

My starter is nowhere near that bubbly. What's your hydration on that?

>>3868590

zomg you are bread Jesus ... THAAAAAAAAAAAANK you from the bottom of my prolapsed anus for this

finally a bread thread. how do you achieve this kind of bread?

>>3869872
>made by humans
>proof of god

Oh religious people. Kind of cute.

>>3869908

Well, following the recipe that the picture came from is a good start.
http://www.thefreshloaf.com/node/24078/san-joaquin-sourdough-update

>>3868590
Watched the whole thing, loved it.

Looks like I have a weekend project.

OP, did you carve a marijuana leaf into that circular loaf?

Had to do a double take on that.

>>3869920
>trying to start flamewars because you don't like the thread topic
>2012

ISHYGDDT

>>3869920

>not getting a very obvious joke

Oh internet dumbasses, stay butt hurt.

WAIT! WHO THE FUCK IS HOLDING THE CAMERA!!!

>>3870070
Not intentionally! It's a classic slash pattern, but everyone thinks it's a weed leaf! Oh well.

>>3870088
THE WIFE!!! LOL!!

>tfw you'll never be best friends with FF, and spend all day baking bread.

>>3868590
Holy breads. NGGRRHHH I WANT SOME.

BAMPU