/ck/ - Food & Cooking

>>5121407

Sorry, that should read "upped the hydration to 60%." I wasn't totally happy with the crumb on this, I think I might go up to 70% next time.

don't burn in next time

>>5121411
I bake bread near daily. I took a pic of today's. Shall I upload it?
I also made blackberry jam today... but too much of it. It's about 500g or so of jam. Way too much.

>>5121439

Nothing wrong with a little char. Have you seen FF's baguettes?

Here's a pic of the loaf I took out of the oven about an hour ago - was an experiment using a hefty amount of oat bran and seasoned with fennel seed, turned out fabulous. Will definitely be making this bread again.

>>5121407
Those look pretty good OP. Baguettes definitely need 70+ hydration though, look up the 'turn and fold' method before you attempt them, it really works.

>>5121470

dude, I thought that was meatloaf

>>5121454
>>5121407
>sucking tripfag penises
>2014

How long can I expect a loaf of bread to last without getting dry? Any suggestions how to store it so it lasts longer?

>>5121407
Ditch the sugar and egg wash. Up the hydration (75%+). Slash after proof and before bake.

When you slash, try to slash about 1/4" deep and at a 45 degree angle. It will allow the slashes to bloom during oven spring. Also, on baguettes the slashes should be oriented along the long axis of the loaf, just slightly overlapping.

>>5121407
>Any suggestions for improvement, other than improving my slashing?

you can work on not burning your bread

>>5121470
that looks beautiful m8. can you tell me about the process of your fermentation or bread rising?

>>5121470
Could you post the recipe? Sounds delicious.

>>5121407
>>5121470

>2014
>not enjoying glorious imperial breadmachine

>>5121566

>he thinks FF is a tripfag!

>>5121588

Noted, thanks. The sugar was just to proof my yeast, but I've never ended up with dead yeast, so I guess it isn't really necessary.

Have you fed your starter today, /ck/?

>>5121739
>>5121728
I bake with a sourdough starter, I build it at room temperature to generate the levain for whatever bread I'm making, by varying the ratio of feed to starter I can control the level of sourness and potency of the yeast in the final dough (that and the temperature determine proofing times). In this case I built the starter up to be very yeasty (4:1 feed to starter, twice) so that the result wouldn't be very sour at all, but used a lot of it in the final dough to make sure I got a lot of the taste of fermented grain into the bread (to compliment the bran). Once I have the yeast in the dough my process isn't any different than anyone else's (knead or stretch-and-fold, bulk ferment, shape, proof, slash, bake).

Recipe:
100% Bread Flour
43% Active Sourdough Starter (at 100% Hydration)
40% Water (in final build)
27% Water (in soaker)
13% Wheat Bran
2.7% Salt
1.3% Fennel Seed

Mix Bran, Fennel Seed, and Water to make soaker, allow to sit 20 minutes. Mix soaker and rest of ingredients, knead until dough is well-developed (10 minutes), allow to bulk ferment in a covered contained for 4 hours at room temperature or until doubled in size. Form loaf and proof 1 hour. Bake for 45 minutes at 400 degrees on stone, allow to cool at least one hour before slicing.

>>5123786

Pics?

>>5123762
mine is a crusty mess in the bottom of my fridge

>>5121407
>260g warm water
why not write 260ml?

>>5125539

Because I measure all the ingredients in one big bowl. It's much easier to just pour the water in until the tared scale hits 260.

>>5122146
You can add active dry yeast directly to the dry ingredients, especially in a high hydration dough. Note that the yeast activity will be slower at first, and there are a few situations where this reduced activity can be useful, ie overnight proofing in fridge, etc. in which case I add the yeast to the dough a few minutes before kneading is finished, to ensure thorough incorporation.

>>5125562
My younger brother was born with some developmentally challenged issues. I thought we had moved beyond the obsession with "retard" as a universal descriptor, but evidently you didn't get the newsletter. Or you are just too immature and think this is still funny.

Congratulations, you literally offended myself and my family and millions of others. Do you think they have a choice? Would you make fun of people with cancer in such a glib way? I bet you don't have the "balls" to say these things IRL, especially around people you know (beyond your like-minded chums).

Shouldn't you be using the n-word somewhere? Not IRL of course, but in the anonymous comfort of your sagging chair?

People like you disgust me. It isn't even your ignorance or your shamelessness but your cowardice. You literally would not say this aloud in public, yet online you are some tough guy. Congratulations, you are a retard.

>>5125606

>>5125606

>>5125606

> Do you think they have a choice? Would you make fun of people with cancer in such a glib way?

People make fun of cancer, AIDS, and retards every day. It literally is never NOT funny.

>>5126212

>>5121407

>>5126212
>>5126294
Replied to the wrong post

Does anyone have a good recipe for 100% whole wheat bread? I've been experimenting with various levels of hydration (is 75% good?) plus yeast, honey, and salt, but I just don't know what I can improve. The flavor is good, but of course it is very dense. Any suggestions?

>>5125606
Tared set you off?

1/?
If you choose the honey or agave nectar option in this recipe, you’ll need more flour than if you use sugar, probably an extra 3 1⁄2 to 7 tablespoons (1 to 2 oz). Assess the texture as you mix and adjust accordingly.

6 1⁄4 cups (28 oz / 794 g) whole wheat flour
2 teaspoons (0.5 oz / 14 g) salt, or 1 tablespoon coarse kosher salt
5 tablespoons (2.5 oz / 71 g) granulated or brown sugar, or 31⁄2
tablespoons honey or agave nectar
1 egg (1.75 oz / 50 g)
1⁄4 cup (2 oz / 56.5 g) vegetable oil
1 1⁄4 cups (10 oz / 283 g) lukewarm water (about 95°F or 35°C)
1 1⁄4 cups (10 oz / 283 g) lukewarm milk (any kind; at about 95°F
or 35°C)
1 1⁄2 tablespoons (0.5 oz / 14 g) instant yeast

In a mixing bowl, whisk the flour, salt, and sugar together (if using honey or agave nectar, dissolve it in the lukewarm water instead). In a separate bowl, whisk the egg and oil together. Separately, combine the water and milk, then whisk in the yeast until dissolved.

Add the egg mixture and the water mixture to the dry ingredients. If using a mixer, use the paddle attachment and mix on the lowest speed for 1 minute. If mixing by hand, use a large spoon and stir for 1 about minute. The dough should be wet and coarse. Let the dough rest for 5 minutes to fully hydrate the flour.

Switch to the dough hook and mix on medium-low speed, or continue mixing by hand, for 2 minutes. The dough will firm up slightly and become smoother. If it’s still very wet, add more flour; if it’s very stiff, add a little more water, 1 tablespoon at a time. The dough should be very supple and slightly sticky. Continue to mix with the dough hook on medium-low speed, or mix by hand for 4 minutes more, increasing the speed to medium-high or stirring more vigorously for the final 20 seconds to develop and organize the gluten. The dough will still be slightly sticky but will also feel stronger and more elastic.

>>5128866
2/3
Transfer the dough to a lightly floured work surface with a wet bowl scraper and knead by hand for a final few seconds, working in more flour or water as needed so that the dough is very supple and pliable and slightly sticky; then form the dough into a ball. Do a stretch and fold, either on the work surface or in the bowl, reaching under the front end of the dough, stretching it out, then folding it back onto the top of the dough. Do this from the back end and then from each side, then flip the dough over and tuck it into a ball. Cover the dough and let it rest for 10 minutes. Repeat this entire process two more times, completing all repetitions within 30 minutes.

Place the dough in a clean, lightly oiled bowl large enough to hold the dough when it doubles in size. Cover the bowl tightly with plastic wrap, then immediately refrigerate overnight or for up to 4 days. (If you plan to bake the dough in batches over different days, you can portion the dough and place it into two or more oiled bowls at this stage.)

Baking

Remove the dough from the refrigerator about 3 hours before you plan to bake. Transfer the dough to a lightly floured work surface and divide it into two equal pieces for loaves or small pieces for rolls, about 2 ounces each. Shape the dough into sandwich loaves, freestanding loaves, or rolls. For sandwich loaves, place the dough in greased 4 1⁄2 by 8 1⁄2-inch loaf pans. For freestanding loaves or rolls, line a sheet pan with parchment paper or a silicone mat and proof the dough on the pan. Mist the dough with spray oil and cover loosely with plastic wrap, then let the dough rise at room temperature for 2 to 3 hours, until increased to about 1 1⁄2 times its original size. In loaf pans, the dough should dome about 1 inch above the rim.

About 15 minutes before baking, preheat the oven to 350°F (177°C). If making rolls, brush the dough with egg wash prior to baking. (This isn’t necessary for loaves.)

>>5128868
>>5128866
>>5127494

3/3
Bake loaves for 20 minutes, then rotate; rotate rolls after 10 minutes. The total baking time is 40 to 55 minutes for loaves, and only about 20 minutes for rolls. The bread is done when the top and sides are a deep, rich brown; the loaf sounds hollow when thumped on the bottom; and the internal temperature is above 185°F (85°C) in the center.

Remove from the pans and cool for at least 20 minutes for rolls and at least 1 hour for loaves before slicing or serving.

>>5121566
I hate tripfags on /ck/, but FF is the ONLY one who should legit trip, because:
>provides useful info
AND
>keeps it in a SINGLE thread
I filter every other faggot who crosses my path. You can go suck a dick.

>>5123786
>>5121470
That looks straight up delicious, thanks for the recipe

New to baking bread. I think this is the 4th time. First with whole wheat.

>>5131047
Crumb.

Pardon the shitty camera work, have to use a laptop webcam since I don't have a camera or one of them 'smartphones' handy.

>>5125613
>dwight disappointed
>dwight

Hi OP, do you have any tips for Brioche? I'm having trouble getting the beautiful rise that you see in a well baked roll.

>>5131114
Not op, but... use a water roux in your dough.

Here's a good recipe:
strong flour
16% sugar
1,5% salt
1,67% milk powder
2% yeast
34% water roux
11% cream
10% milk
9% butter
16% egg

I like to par-bake it in a loaf pan about half way, then remove from the pan and finish it on parchment the rest. 200°C/400°F, door closed. Using 300g flour will yield you a 540g loaf (thereabouts). That's about 20oz in USican measures, I think?

>>5131082

Is there an issue?

I've been told time and time again baking my own bread instead of buying the supermarket sandwich stuff is the way to go, so I'm giving it a try. Does anyone have an easy recipe for a first time baker? I tried one off google some months ago and I got a sad, deflated piece of rock.

>>5133003


http://www.kingarthurflour.com/recipes/king-arthurs-classic-white-sandwich-bread-recipe