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/ck/ - Food & Cooking

File: 650 KB, 2150x1688, bread.jpg [View same] [iqdb] [saucenao] [google]

Rate my bread Anonymous Sat Jun 22 19:36:38 2019 No.12527920 [Reply] [Original]

Any advice for better more flavoursome bread?

>>	Anonymous Sat Jun 22 19:39:28 2019 No.12527929 >>12527920 Try not shitting the bed

>>	Anonymous Sat Jun 22 19:42:59 2019 No.12527943 >>12527929 too much yiest? what u mean?

>>	Anonymous Sat Jun 22 20:03:04 2019 No.12527992 File: 1.75 MB, 4406x2124, bread3.jpg [View same] [iqdb] [saucenao] [google]

>>	Anonymous Sat Jun 22 20:04:08 2019 No.12527996 >>12527920 Cant rate unless you show us the crumb lad, bread crusts are always going to look good

>>	Anonymous Sat Jun 22 20:07:24 2019 No.12528007 >>12527996 How long do I wait until I crack it open?

>>	Anonymous Sat Jun 22 21:15:10 2019 No.12528257 >>12528007 couple of hours, until its cool to touch

>>	Anonymous Sat Jun 22 22:05:32 2019 No.12528441 >>12527920 Give us the crumb shot baby

>>	Anonymous Sat Jun 22 22:06:19 2019 No.12528445 >>12527920 Looks good, when are you gonna bake it?

>>	Anonymous Sat Jun 22 22:27:15 2019 No.12528518 >>12527920 I make my own greek yogurt, I save the whey that gets strained off in the process and use that instead of water when making bread, adds a very subtle tang.

>>	Anonymous Sat Jun 22 22:30:39 2019 No.12528542 >>12527920 Looks good, but like others have said, we need to see that crumb >>12528518 That sounds marvelous

>>	Anonymous Sat Jun 22 22:45:55 2019 No.12528607 >>12527920 That looks good, next time since you asked rye or pumpernickle. I don't know how to do that, I just know what I like.

>>	Anonymous Sat Jun 22 22:46:03 2019 No.12528608 >>12527920 I like to use some heavy cream in my white breads.

>>	Anonymous Sat Jun 22 22:48:29 2019 No.12528620 >>12528608 Of course you do, when did we release you from your bonds?

>>	Anonymous Sat Jun 22 22:50:53 2019 No.12528629 >>12528620 When Dean broke the first seal, it was only time before I came back.

>>	Anonymous Sat Jun 22 22:53:47 2019 No.12528640 File: 113 KB, 620x400, Kong-Monkey_Peeping_Tom-Window.jpg [View same] [iqdb] [saucenao] [google] >>12528629 I guess it didn't work out too well.

>>	Anonymous Sat Jun 22 22:54:41 2019 No.12528645 >>12528518 very based

Anonymous Sat Jun 22 22:55:06 2019 No.12528649
File: 976 KB, 2576x1932, IMG_0027.jpg [View same] [iqdb] [saucenao] [google]

I made this bread a couple weeks ago and it was super bland. it basically just tasted like plain flour. am I supposed to use more salt? the recipe just said "a pinch" and I was afraid too much would keep it from rising. maybe I am too used to sourdough but I'm too lazy to maintain a starter.

>>	Anonymous Sat Jun 22 22:57:42 2019 No.12528657 >>12528649 How many grams of flour did you use for the start of the recipe? If I'm using 400g of flour I typically will use 14-17g of salt.

>>	Anonymous Sat Jun 22 23:00:25 2019 No.12528663 >>12528649 >>12528657 What would happen if for instance I used chicken broth instead of water to make bread?

>>	Anonymous Sat Jun 22 23:02:01 2019 No.12528667 >>12528649 i dont know what recipe you're using but try starting out with 8-10 grams of salt. i believe that is something like 1 1/2 of your teaspoons

>>	Anonymous Sat Jun 22 23:02:44 2019 No.12528679 >>12528657 I was using a volume recipe so I have no idea. it's the one on the le cruset website since I was trying to make it in my pot.

>>	Anonymous Sat Jun 22 23:04:32 2019 No.12528688 >>12528663 >>12528663 It would have a different flavor? Just do it, it's like 15 minutes of time flour, salt, and yeast. We cook to make tasty things, not everything will be good. But you have to try to see.

>>	Anonymous Sat Jun 22 23:06:00 2019 No.12528691 >>12527920 People still make bread?! What are you do when it's done throw it in the garbage?

>>	Anonymous Sat Jun 22 23:07:01 2019 No.12528694 >>12528679 Then how many cups? Flour is roughly 128g per cup.

The_Baker pt. II !!VyIROBcMkwf Sat Jun 22 23:12:21 2019 No.12528706

Make sure it's as even as possible when shaping and work on your scoring a bit. The angle of the razor to the bread should be super shallow, and you don't have to go in very deep. Also, bake in a dutch oven if you have one, and get one if you don't.

>>	Anonymous Sat Jun 22 23:15:21 2019 No.12528716 >>12528694 it says 4 cups flour 1.5 cups water. I probably only used about half a gram of salt maybe.

>>	Anonymous Sat Jun 22 23:17:09 2019 No.12528722 use a no knead recipe and let it sit for a few days to develop gluten and flavor. Also a bit of barley flour or diastatic malt powder will help, and make sure you have the right amount of salt too

>>	Anonymous Sat Jun 22 23:18:19 2019 No.12528725 >>12528716 use a Teaspoon and a half

>>	Anonymous Sat Jun 22 23:20:58 2019 No.12528732 >>12528716 So that's shit 500g of flour, I would use 14-17g. Bake by weight not by volume, you'll thank yourself later.

>>	The_Baker pt. II !!VyIROBcMkwf Sat Jun 22 23:25:41 2019 No.12528754 >>12528732 That's a little much. 2.0 percent baker's percentage is the loose universal standard for salt, which would be 10g for 500g of flour. 14-17g may retard fermentation by too much.

>>	The_Baker pt. II !!VyIROBcMkwf Sat Jun 22 23:27:14 2019 No.12528762 >>12528716 >>12528732 But to his point, bake by mass. Baking by volume puts a very low ceiling on the level of consistency and advancement you can achieve.

>>	Anonymous Sat Jun 22 23:31:01 2019 No.12528779 >>12528754 My next batches I'll lower it down. I just started baking at the begining of the year and have done it all by trial and error with no real research on what changes things. Thank you for the information.

>>	The_Baker pt. II !!VyIROBcMkwf Sat Jun 22 23:34:06 2019 No.12528797 >>12528779 No problem!

>>	Anonymous Sat Jun 22 23:44:24 2019 No.12528849 Put a pan on the bottom of your oven and throw some water in there right when you put your bread in Or use a mister Crust looks disappointing

Anonymous Sat Jun 22 23:49:04 2019 No.12528870

>>12528691
Bakers have told me that the best way to store it once sliced is use some wax paper between the slices and put it in the freezer in some freezer bag. The wax paper's really not necessary but it helps when just getting a slice of bread or two, plus the wax paper is reusable for next time.

>>	Anonymous Sun Jun 23 00:01:16 2019 No.12528915 >>12528688 Thanks, once I have a proper oven I'll try. There's that smell of properly baked fresh bread that's hard to beat. Kind of like cut grass or ozone from lightning or chopping wood.

>>	Anonymous Sun Jun 23 01:55:03 2019 No.12529339 File: 2.79 MB, 4032x2268, 20190622_174815.jpg [View same] [iqdb] [saucenao] [google] >>12527920 Nice, I made bread for the first time today too. Accidentally used too much flour while kneading and my pan was too small.

>>	Anonymous Sun Jun 23 05:26:09 2019 No.12529913 File: 723 KB, 1077x819, 20190623_112447.jpg [View same] [iqdb] [saucenao] [google] OP here, i just woke up and cut it. What do you guys think? Its very cutable even when cut in thin slices the slice doesnt fall apart or crumble.

>>	Anonymous Sun Jun 23 05:32:23 2019 No.12529933 >>12527920 >Any advice for better more flavoursome bread? add some whole fennel seeds, ground anise will help too. also add some citric acid.

>>	Anonymous Sun Jun 23 05:34:24 2019 No.12529938 >>12528870 >use some wax paper between the slices no necessary, just slice and stuff in bag. thaw out some slices in the fridge overnight when you want to eat.

>>	Anonymous Sun Jun 23 05:35:57 2019 No.12529943 Op here, yesterday the crust was perfect but after cooling down it got rather soft and feels like a sponge. Still tasty but not crusty. Does anyone know why?

>>	Anonymous Sun Jun 23 05:41:28 2019 No.12529959 >>12529943 chewy>crusty

>>	Anonymous Sun Jun 23 05:44:28 2019 No.12529967 >>12529959 The crust is not hard like the bread from bakeries. It all got soft.

>>	Anonymous Sun Jun 23 07:07:23 2019 No.12530195 >>12527920 Thank you so much for saying flavoursome. Hate hate hate the word flavourful.

>>	Anonymous Sun Jun 23 07:20:13 2019 No.12530225 >>12529959 The crust has all the flavor, cockfag. Crusty>chewy.

>>	Anonymous Sun Jun 23 07:39:02 2019 No.12530279 >>12530225 When my bread is hot its perfect. When it cools down it gets all soft. Why? I tried cooling it down outside the oven and it tried cooling it down inside the oven. How do I get the crust hard and inside soft? its all soft all the times.

>>	Anonymous Sun Jun 23 10:13:26 2019 No.12530648 >>12530279 A hard crust is produced by adding humidity to the oven during baking. Most use a cup or so of boiling water when you put the loaf in the oven. Counterintuitive, I know, but it works.

>>	Anonymous Sun Jun 23 10:38:16 2019 No.12530727 >>12530648 by the way I cut the bread this morning and the crust started to get harder but still chewy. ok next bread I will place a metal container with about a cup of water at the bottom of the oven. Thx :)

>>	Anonymous Sun Jun 23 10:43:11 2019 No.12530746 >>12528716 4 cups flour, 1.5 cups water, 1.5 teaspoons salt, and the yeast packet is what I do and I make gr8 bread

>>	Anonymous Sun Jun 23 10:44:06 2019 No.12530751 >>12530746 are you using a tin? or dutch oven? Do you add a cup of water inside the oven to get a crust? any pics?

>>	Anonymous Sun Jun 23 10:44:53 2019 No.12530755 >>12530727 Sure, also put it on a rack to cool when it's finished baking.

>>	Anonymous Sun Jun 23 10:48:37 2019 No.12530768 >>12530755 I cooled it down inside the oven, turned the oven off and opened the oven door half way to let the heat go out

>>	Anonymous Sun Jun 23 10:50:19 2019 No.12530776 >>12530768 This is why it didn't work. You need to cool it down faster, not slower. This is why cooking racks were invented.

>>	Anonymous Sun Jun 23 10:55:25 2019 No.12530793 >>12530776 ok. thats what I do next. A cup worth of water while baking and then rapid cool down.

>>	Anonymous Sun Jun 23 10:56:51 2019 No.12530795 >>12530793 I can see wheels turning, anon. I can see your almonds activating. Do not, I repeat, DO NOT put your bread in the fridge to cool it down faster. Just fucking put it on a cooling rack on the counter top.

>>	Anonymous Sun Jun 23 11:05:01 2019 No.12530828 >>12530795 HAHAHA How did you know?! WTF

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