/ck/ - Food & Cooking

can't taste through screen
sadfrog.jpg

that crust looks amazing, im not a big fan of whole wheat breads but id def eat that shit
no problem

>>4269181
Damn, that new camera makes it look like it came from a cookbook.

>>4269181
mfw you keep putting seeds and nuts in bread

always a supporter FF

I've posted this before, but what do you think of my pretzels?

>>4269225
I didn't post that pic and tired to post it again and got duplicate and it linked me here

I have never saved that pic nor have it on my hd

FUCK MOOT

do you ever make sourdough?

test picture edited with one pixel

Thanks guys. I'm still learning my way around the camera, as it is way, way above my skillset.

>>4269245
They look awesome. I love freshly baked pretzels. I've considered investing in some food grade lye just to make proper German pretzels.

>>4269251
I pretty much exclusively made sourdough for the last couple years. Recently, I've shelved the starter (dried it), and moved back to commercial yeast. I'm in an exploratory mode with my baking right now, and commercial yeast is consistent enough that I can remove at least one variable from my experiments.

>>4269225
>>4269248
>>4269256

CRY MOAR.

I put seeds and nuts in bread too. Unless it's a simple baguette. The bread he's nutting his seeds into is good for it though.

>>4269298
Indeed, why is that a problem? I mean people put all sorts of fruits in their breads too.

>>4269181
can't find a single point of focus in this pic
new camera, same shitty unsteady hands

>>4269298
>The bread he's nutting his seeds into is good for it though.

FF that bread looks delicious. You really motivate me to bake more. I

have been working on these whole wheat crescent rolls today. They aren't fancy or professional, but they came out surprisingly, light and airy. I have a few pictures here

>>4269343
first time I have ever worked with whole wheat flour.

>>4269346
and (last one) I used coconut oil in the dough.

>>4269351
oh god that is pornographic

>>4269343
>>4269346
>>4269351
Looks great. I've been back on a baguette kick. I'm still trying to find the balance between moist and airy crumb, and overhydrated and impossible to shape.

Bread porn threads are always the most mouthwatering threads on /ck/ for me.

I have whole wheat flour and whenever I use it, it absolutely never works in anyway. No matter what recipe I follow, it's always shit. Am I doing something wrong?

One of the most recent things I tried to make was whole wheat bread.
1 cup AP Flour
1 cup Whole Wheat flour
about a cup of milk
1 1/2 teaSp of yeast
a sprinkle of sugar and about a teaSp of salt
a small scoop of honey

I mixed it and everything for like.. literally 20 fucking minutes and it absolutely never came together right, even after adding a little more AP flour.

Maybe the recipe was off or something, but along side any other time I've ever tried to use it, it's never worked.

How can I fix that? I'd really like to make some whole wheat or whole honey wheat bread..

>>4269261
>Recently, I've shelved the starter (dried it)
that's pretty neat, and i'll remember that. any tips on how to get the sourdough flavor stronger? do i just need to let my starter develop more flavor? the first loaf i made, i let it rise but it took longer than i expected, so i put it in the refrigerator before bed. when i baked it the next day, it had a perfectly strong, sourdough flavor. the next loaf i made didn't have enough flavor, which was kneaded and shaped, then left to rise until almost doubled and baked, about 4 hours. do i need to just refrigerate overnight for more flavor? use less starter in the dough and let it rise longer?

post more bread please

>>4269406
I'm not sure what kind of bread you're going for. What isn't working for you? Some doughs never really "come together", in the strict sense. I make some very wet doughs that are almost batters when I bake them.

>>4269568
I've found that using less starter and bulk retarding in the fridge makes my sourdough loaves considerably sourer. If you want to go really wild, try adding some potato to your dough, and check out how mouth-puckering it can get. The simple starches in the potato are so easily fermentable that the starter goes wild.

DIS BRED IS BREDDY GUD :DDD

>>4269245
I'm looking at that and all I can imagine is my large erect penis penetrating the tightest perfectly breasted virgin for the first time.

>>4269181
OP,

photographer here:

Try using a tripod, or at least something for support to get rid of the motion blur. If this isn't an option, you can raise the ISO in order to decrease the shutter time but this will add a bit of random noise to your pic (above ISO 1600 is too obvious). Also, close the aperture a bit (go to higher f/ numbers) and more of your picture will be in focus.

Looks delicious though!

>>4269849
Also, resize your image to about 1000px on the longest side for courtesy...

>>4269849
Thanks for the tips!

Definitely needed to stop it down, but didn't have much time to play around with the shot. I was at f/2.8, which clearly doesn't have enough depth of field. I think I'll try f/5.6 next.

I'll give the tripod a shot next time.

>>4269849
>>4269852
Agreed.

Though for his bread, I wouldn't mind 1200px.

If he gets the tripod out though, the low f can be nice. But I'm not saying anything you don't know.

First no knead bread I've ever made. The texture was a bit dense but flavor was okay.

>>4269930
And my second attempt with no knead bread.
Not much changed, it was less dense than the first one though. Crust wasn't that good. First one was baked in a pot with a lid on, second one without. Tried to spray some water in the oven couple times, but I'm not sure if it made a whole lot difference.

>>4269181
well, what camera is it?

>>4270016
Says in the EXIF a 5D2. Also a fucking 16-35 f/2.8II. How rich are you OP?

whole-wheat/whole-rye/manitoba mixture

>>4270036

>>4270037
yesterdays ciabatta

>>4270041
morbid baadiu

>>4270043
focaccia i made recently

bump

A sandwhich loaf I made. I'm trying not to buy bread anymore. AP and white whole wheat flour

>>4271108
here's a shot from the other side. it ended up bursting. i'm trying to get these to come out with a better shape. any recommendations?

>>4271117
crumb

the last bread i made:
sourdough potato bread

I made bread from scratch a few months ago after being inspired by one of your threads. Came out fucking incredible. Never said thank you for the inspiration, so thank you.

>>4270016
5d mark II with a 16-35/2.8 II lens.

There are a lot of great breads being posted in this thread. Keep it up, guys.

>>4271134
That's very kind of you. Bread is a beautiful thing: even when it's not perfect, it's usually pretty delicious. I've made tons of ugly bread that still killed the shit out of its supermarket counterpart.

I recently bought a house and now have a lot more room.
I'm very instreaded in baking bread and keeping a sourdough starter.

On a scale of 1-10 how hard is this really?

>>4271318
I'm the anon that baked a loaf for the first time a few months ago. Mine was whole wheat and not sourdough, but on the whole it was an unbelievably easy and rather fun process. I did make a huge mess though.

I'd say 2/10 on my scale, though I have the impression bread is one of those easy to do difficult to master things.

>>4269763
thanks for the tips on sourdough! i'll definitely be doing it overnight in the refrigerator when i can. what do you do with the potato? do you bake/simmer it until soft and mash it up then mix it into the bread dough?

>>4271318

Making a sourdough starter is fucking easy. 1/10 if you can read directions and follow them. 3/10 if you can't.

Mastering bread baking in general? That's a different story. It's not difficult, but prepare to spend a lot of time learning.

>>4271164
>dat combo

Jesus I'm jelly.

Do you have any experience with DSLRs at all?

Anyway.

I have a starter sitting in the kitchen.

I'm just wondering if there's any bakers percentage for how much starter to use for the loaf.

>>4271559
>>4271559
Define experience... I had a Pentax about 6 years ago, then had an entry-level Canon for a while. I haven't, however, done any shooting for about 3 years, so it's like relearning all over again. I'm also determined to be more technical about photography, this time, so I'm working my way through a seriously dense book on the 5d2 so I can learn my way around the platform.

With your starter, once it's fully mature and reliably doubling in 2-3 hours, try the following: 100% flour (your choice on blending here, if you want), 90% starter, 60% water, and 3% salt.

>>4271318
Sourdough starters don't require a lot of technical capacity. The hardest part is just waiting long enough for it to fully mature before using it to bake. A good starter will often take 2-4 weeks to really come to life.

Baking sourdough bread, however, is a little more complicated. Starters are not nearly as reliable as commercial yeast, so you have to be willing to be flexible on your timetable and final product until you've really come to learn the character of your starter.

>>4271482
Yes. Boil until soft, mash, mix into the dough. Potato breads are very nice, especially when combined with roasted garlic and rosemary. Add in a sourdough starter and some walnuts, and you can get a very sour bread with complex flavor and a purple crumb!

>>4272100
i never thought about using potato in bread, but i'll definitely give it a try now. i've also wanted to try purple potatoes since i saw them in the farmer's market, i'll try to get some soon. thanks for the tips. anything else you can do with sourdough? i've only made bread and pancakes.

>>4273218
The world is your oyster when it comes to sourdough. You can use it to make waffles, pancakes, crackers, etc, etc. Pretty much any baked product where you want to inject some sourness will work. I make a sourdough lavash a couple times a year, and have even done a sourdough yeasted cake with cream cheese frosting.

>>4271125
would eat the fuck out of this

>>4273218
I should have specified that the purple crumb comes from the walnut oil reacting with the flour.

>>4273672
hey flour power,

Could you help me in my baking class when it comes up? I really would like some protips.

>>4271129
very sexy

I have a few friends coming over to bake bread this afternoon. I'll have some more shots of what they crank out. 3 out of 4 of them have never baked bread before.

>>4273703
Sure. No problem.

>>4269181
Looks p good, OP. Would you mind posting your recipe (and instructions for nubs like myself) please and thank you!

>>4273614
i've been wanting to get a waffle maker, but the cracker idea sounds really good. i used to eat crackers all the time when i was younger, but now i notice they don't taste very good. i'll definitely give that, and the cake sounds really great too.
>>4273672
i see. it just reminded me of the purple potatoes i saw. maybe i'll get both walnuts and a purple potato to try. thanks for all the help FF.

>>4271125
Incredible.

Some of these breads look great. I remember FF had invested on some things to make his bread, so I'm a little demotivated. I'll try to see if I can make some easy as fuck (but edible) bread to make.

>>4276097
Trust that all the little tools I have are only to make the process easier or to make the bread more aesthetically pleasing. They are not at all required to make good bread.

All you really need to make good bread is flour, water, salt, yeast, a surface to knead on, an oven, and something to put the dough on when it goes into the oven. It is a very, very simple process. Things like mixers, bannetons, couches, lames, so forth and so on are just icing on the cake.