/ck/ - Food & Cooking

>>4379151
>Came out great.

We'll be the judge of that.

Oh, and it looks like shit, by the way.

those look great, what kind of bread are they?

>>4379157

How you gonna act as if you werent all
>DAT CRUST

You know u were nigga.

Looks awesome. How'd you make it? Stand mixer?

>>4379160

Its a 75% bread flour 25% semolina mix. Heavy on sugar and salt. Master race deliciousness.

>>4379169

Yeah i mixed some for 6 min and some for 10 min. I do not see a difference in the 2.

>>4379167
Actually, I thought the crumb on the torn loaf looked nice. But then I noticed the bottom-half and realized you don't know how to shape properly.

Also looks like it's underdone a bit, but it could be a shadow.

>>4379169
Also... Baking stone at 450 for about 14 minutes. These are about the size of your hand so they cook pretty quick.

>>4379184
>dont know how to shape properly

Its called artisan loaves mother fucker. You know you would pay extra for that in a nice restaurant.

You get better by trying different things and seeing what works.

>>4379184

Bitches gon' talk about my shaping skills.

Be'in all "nigga u cant crumb."

Playa shut the fuck up with your mouth.

That is exactly what I need for eating with split pea soup
or brown bean soup

With lots of butter.

Why can't it be winter again?

>>4379184

Fact: Them starches is perfectly gelatinized. No underdone thread up in dis bread.

What do you guys think of this no-knead bread recipe? Looks delicious.

https://www.youtube.com/watch?v=YX_6l2bmvQI

>>4379218
Looks way better than the previous image, I admit.

>7/10 (can't taste it)
>would mop up my red beans and rice

>>4379251

Ah. A red beans brother.

Awesome.

>>4379248

I'm not a fan of the no knead but the results in that video speak for themselves. Looks really good. The slow fermentation probably gives good taste as well.

Maybe one day when i retire ill have 18 hours to spend waiting on dough, or planning my meals.

>>4379376
Well for us cheapos that don't own a Kitchenaid, it looks like a good idea.

Need advice with bread baking. Your crust looks nice, how do you do it? I've tried corn starch and I've tried oil. Either too chewy or too hard and thick.

The loafs with no slashes, do they come out okay? I thought bread needed slashes.

Are the ones with slashes made in a bread pan? I have a bread pan I never used. I always go with the baking stone.

>>4379395

Its tough to get a great bottom crust without a stone, and its tough to get a dough that liquid onto a stone.

The best no knead bread recipe i have sen used a enameled cast iron pot with lid that was preheated, to get a good crust by creating a hot surface and steamy environment for the dough.

>>4379461

Those have nothing on them. They are just thrown onto a hot stone in a 450 degree oven.

Looks killer.

I baked these yesterday. Formulation is: 100% flour (80/20 whole wheat/bread), 65% water, 3% salt, 0.5% yeast, plus a ton of walnuts.

>>4379461

Also.. No pans. I chopped them off a bulk fermentation that was on the counter and shaped like a big loaf under plastic wrap. That gave some of them a sort of rectangular shape. After that chop and some light shaping i let them rise about 45 min before baking.

>>4379485

Nice slashes. I do not own a sharp enough object to do that. Either that or my technique is shit.

>>4379476
How do you put it on a hot stone? After that second rise, the thing is so delicate, I don't think I could move it anywhere. It's so light and fluffy. I always just let it rise on the stone.

>>4379485
Baked any pizzas lately? Fuck off, you stupid red-haired, soulless faggot.

Sister made some Buttermilk Bread the other day, I ate so much I can't poop, and I'm pretty okay with that. Looks similar to the loaves on the left, OP.

>>4379502
Slashes are a difficult thing to master. A good sharp double-edged razor and lots of practice are a baker's best friends, when it comes to slashing. The key is to create really good surface tension during preshaping/shaping, then to slash briskly at a 30 degree angle for a bloom, or at a 90 degree angle for a flat slash (pic related).

>>4379509

That is why i only let it rise for 45 min after shaping. I just pick em up and throw em on the stone.

If i am making a bigger loaf ill proof on a peel on top of corn meal and slide it off.

>>4379509

Other bakers will use floured clothes or clothes over baskets to shape the last rise, the. They will flip the. Dough onto the stone and slash as it goes in.

>>4379540

*cloths

>>4379485

FF! How we've all missed you, and your amazing looking bread. Fuck man, it must be godly to cut a slice of freshly baked bread and put a nice pat of salted butter on top.

>>4379573
Turn your trip back on, faggot.

>eating carbs

>>4379151
I spent my bread and got baked tonight, still have enough to last me the next 3 days or so

>>4381981

Yeah... First time in three months.

I have a doctors note that says i can bake once a week.

>>4379151
made some nice durum/buttermilk fusion loaves, crumb was soft and full with a delicious yellow color.

>>4379461
for better crust, have some boiled water ready. put a baking pan in the bottom of your oven, and when you put your bread in, toss half a cup of the water (should still be close to boiling hot) in that pan and shut the door fast. wait five minutes and repeat.

doesnt work quite as well in hot air ovens but still worth it. gives a crunchier crust.

>>4383119
When I worked in a bakery, we had ovens with water hookups. Could set a timer for when it should steam.

>>4383119

The point of doing this is to extend the period of time that the crust remains stretchy/moist and will allow the oven spring to happen over a longer time period. After the crust sets, usually at around the 8 to 10 minute mark, the bread will not rise anymore even if the internal crumb is still expanding from steam, sometimes the loaf will rupture, but a ruptured loaf is considered to have not risen to it's full potential. (Though personally I like the look of it, and I don't mind a slightly dense crumb)

the steam pan method you talk about, the slashing of loaves, and the spray bottle method of opening the oven every 2 minutes and spraying the crust with a mister bottle are all ways to allow the loaf to rise by giving the crust a way to expand for longer in the oven (usually closer to the 12 -15 minute mark.

At that point in time, most of the loaf will be reaching internal temperatures over 130 degrees, which will have killed off the yeast and no more oven spring will happen other than steam, which has also probably already mostly finished at the bottom of the loaf near the bottom crust because of the hot stone you should be baking on.

the only reason to use starch was or egg wash or sugar water wash is for more coloring during baking as the proteins in those washes will caramelize more than the plain dough. an oil wash, and those other washes to certain degrees, will allow the crust to remain moist and stretchy a little longer as well.

I find it to all be a huge bother. If i want some seeds to stick the the outside, i will mist the loaf or eggwash it before sprinkling stuff on it.. but mostly I don't bother and just throw it in the oven. if you are baking at the right temp for the right time, you will get plenty of good color on your loaf without a wash.