Baking General

[Anonymous No.13814794]

Anyone else using this time to do some baking? Right now I'm proofing some 75% whole wheat bread that I'll throw in the oven later this evening.

[Anonymous No.13814830]

this quarantine shit has turned me into a lizard man who just consumes. I made a huge cauldron of soup from shit I had lying around and haven't baked any bread which I would normally do all the time.

[Anonymous No.13814837]

>>13814830
consooms*

[Anonymous No.13814882]

>>13814794
>Anyone else using this time to do some baking?
ya. did you miss the big bread thread? this was my first sourdough. gonna make another soon. but I kinda neglected my starter and its looking kinda sad now.

[Anonymous No.13814950]

>>13814882
That looks way better than anything I've made. Any tips?

[Anonymous No.13814961]

>>13814950

1. chuck shit into dutch oven after letting it sit all day
2. ???
3. bread

[Anonymous No.13814962]

>>13814794

I've been baking at home more frequently but since the virus I'm spending all my energy keeping the bakery afloat and my employees payed. The little free time I have left I'm drinking tea and reading. If anyone has some baking questions I'll stick around.

[Anonymous No.13814971]

>>13814962
How do you make a good starter? I've tried several times, I think one of my issues is that I don't discard enough when feeding it but I haven't tried in awhile. The internet has a lot of conflicting information on water temperature, feeding schedules, base grains etc.

[Anonymous No.13814976]

definitely, baking sourdough every weekend

[Anonymous No.13814981]

>>13814950
crank the heat to the max
perform at least 4 -6 folds while bulk fermenting
mature overnight in the fridge
dutch oven screaming hot
you need to get your bread dark, not some fag gold color
that bread did not look very good, needs more rise, you can do better anon

[Anonymous No.13814996]

>>13814971

[Anonymous No.13814997]

>>13814882
make a new one, it will take 5 days, ez

>>13814971
don't overcomplicate it
1) 50g flour (any) 50g water
2) day 2: + 50g flour + 50g water
3) day 3 - you got 200g total. Discard 100g, add 100g flour, 100g water
4) day 4 - you got 300 total. Discard 100g, add 200 g flour, 200g water.
5) bake that bitch
6) just keep it somewhere not cold and not airtight, that simple.

what i do to maintain weekly baking, just put around 200g of what's left in the fridge (NOT airtight), feed that bitch a week after when i want to bake (in the evening before baking, or even morning of is fine, just need to wait 6 hours or so before starting the dough)

that's it

[Anonymous No.13815005]

>>13814996

[Anonymous No.13815013]

>>13815005

[Anonymous No.13815019]

>>13815013

[Anonymous No.13815028]

>>13815019

[Anonymous No.13815032]

yeast with preferment and long fermentation times (biga, poolish) vs sourdough vs wild yeast?

[Anonymous No.13815045]

>>13815032

I like preferments as a way to get better flavor and texture if you don't have the time or ability to use a starter. You can also use a preferment in combination with a starter to reduce bulk and final fermentation times relative to a straight sourdough.

[Anonymous No.13815112]

Finally managed to find all purpose flour, so I made some mini tortillas to start.
Will make biscuits and bread later

[Anonymous No.13815153]

>>13814950
hmmm idk. I think it looks good mainly because I cooked it at a high temp (500), starting in a dutch oven, then with the lid off until nice n brown. also maybe the amount of whole wheat in it makes it look dark n nice. it was 30% whole wheat flour, 70% bread. seems like 100% bread or AP ends up looking more bland.

tbqh the scoring didn't really work out (maybe because I did a straight score right down the middle? or it was too shallow?)... the bread didn't really expand out from where I scored, like you can see with >>13814962

but yeah I just watched a bunch of YouTube videos to learn... the Weissman vid, the Babish/Weissman combo vid, the Bon App vid, the Delish vid. pretty much all those jerkoffs. and then some other smaller youtubers too.

I didn't knead or slap it around, just folded in the bowl ~8 separate times with 30 minutes in between.

[Anonymous No.13815162]

>>13815112

Those look good, anon. What're you gonna use em for?

[Anonymous No.13815167]

>>13815013
>chef tattoos

[Anonymous No.13815179]

>>13815167

All of my tattoos are actually pre professional baker. Being elbow deep in dough every day makes open wounds on your hands and arms a no-go.

[Anonymous No.13815214]

>>13815179
what do ur knucks say? 'FOUR CHAN'?

[Anonymous No.13815218]

>>13814794
Totally! I've been baking bread like a mad man. LOL

[Anonymous No.13815223]

>>13815214

Yup

[Anonymous No.13815238]

>>13815162
Have some leftover roasted chicken, probably have that with some salsa and guac.

[Anonymous No.13815274]

>>13814794

any good advice on making basic bitch buns? for burgers and hotdogs and shit? I'm trying some balls in the toaster oven at 400 for 2 minutes, hoping the crust ends up soft as shit that way compared to my dutch oven bread.

[Anonymous No.13815288]

>>13815274

20* minutes

[Anonymous No.13815343]

Final proofing, will be baking them in an hour. Any constructive criticism? Separating the dough into individual loaves and shaping them is where I struggle the most. Will post final results later.

[Anonymous No.13815347]

>>13815112
How did you get them to sear like that?

[Anonymous No.13815465]

>>13815347
I used this recipe from a very helpful /ck/ anon a few months ago, voici.

[Anonymous No.13815471]

>>13815343

Looking pretty good.. My general tip for anything like rounding and shaping is do it faster than you think you should. Like 25% faster. Doing things slowly can lead you to get caught up in what you're doing and make the dough more difficult to work with. If you do it fast you'll eventually accidentally do it perfectly and then know how to do it.

[Anonymous No.13815526]

>>13814882
Shit man, that's beautiful.

[Anonymous No.13815830]

>>13814794
Just took this one out.

[Anonymous No.13815849]

>>13815830
Looks good. I just took these out and put in 2 more

[Anonymous No.13815868]

Fucking. Don't know why i didn't start making sourdough before

[Anonymous No.13815869]

>>13815849
What are they?

[Anonymous No.13815874]

>>13815868
Cold fermented this bastard overnight

[Anonymous No.13815879]

>>13815874
Best ham and cheese melt of my life

[Anonymous No.13815880]

>>13815869
75% whole wheat loaves

[Anonymous No.13816175]

>>13814794
Yeah some I may try sourdough next.

[Anonymous No.13816264]

Anyone recommend a tortilla press? Want to make whole wheat tortillas in bulk

[Anonymous No.13816313]

>>13816264
They’re all the same

[Anonymous No.13816346]

>>13814794
proofing 40% WW tonight, buddo

where do you get your flour?

[Anonymous No.13816351]

>>13815112
those tortillas look truly blessed

[Anonymous No.13816368]

>>13816264
the cheapest. They're all good

[Anonymous No.13816599]

For those of you who only bake sourdough on the weekend, do you feed your starter every day, or do you throw some in the fridge and revive it when needed?

[Anonymous No.13816608]

>sourdough starter
>ez
I "fed" mine for like 9 days and then I finally gave up and left it alone and in like a day it started growing mold.
Sourdough is a fucking meme.

[Anonymous No.13816613]

>>13816608

Follow the directions I posted earlier in the thread from one of few master bakers in North America, let alone the world.

[Anonymous No.13816619]

>>13816613
I'm not even going to fucking bother again, it's a stupid fucking meme. I followed the feeding instructions from the guide, it literally didn't work. The only thing I was able to grow was mold when I stopped adding water (and flour)
I'm just not going to bother with it, wild yeast is garbage compared to selectively bred active yeast. I'll just buy some good yeast from a store/bakery and then use it to make a "sourdough" culture.

[Anonymous No.13816633]

>>13816619

>wild yeast is garbage compared to selectively bred active yeast

The benefit of the former being specifically that you aren't getting a single cultivar of just yeast. You're getting a complex microbiome that has myriad positive effects on your bread.

That being the case, if you don't want to bother that's fine. Look into recipes utilizing poolishes and bigas.

[Anonymous No.13816641]

>>13816608
Imagine being so inept at pouring water and flour into a bucket that you can't make your own starter.

[Anonymous No.13816647]

>>13816346
Nowhere, because people are apparently hoarding flour now.

[Anonymous No.13816650]

>>13816641
I live in a country without wild yeasts.

[Anonymous No.13816652]

is baking even worth it? out of all cooking it seems like the least cost effective thing (although I don't have a sweet tooth)

[Anonymous No.13816654]

>>13816650
What did you start it with? The FWSY method I used worked like a charm, using whole wheat flour to start and transitioning to a 4 parts white flour/1 part wheat flour mixture.

[Anonymous No.13816655]

>>13816650

There's wild yeast in the bags of flour you buy at the grocer. There's wild yeast on the crack of your ass.

[Anonymous No.13816659]

>>13816652

Baked goods are overpriced because baking is a pain in the ass. A loaf of bread costs like 40c at most to make at home.

[Anonymous No.13816662]

>>13816652
Baking bread is only expensive if you're making fancy breads like brioche or challah.

[Anonymous No.13816671]

>>13816655
If only I had a vagina, it'd be so easy to start a sourdough culture.

[Anonymous No.13816681]

>>13816659

The cost of materials for me to make a loaf of bread at the bakery is just about that, 40 cents, and that loaf will wholesale for 3.75 and retail for 6 bucks. Almost the entirety of the cost of bread is labor.

[Anonymous No.13816695]

>>13816681

Actually not even, more like 32 cents.

[Anonymous No.13816703]

>>13816681

Still refuse to spend that much on a loaf of bread, but considering it fakes me an entire goddamn day just to get sourdough ready for baking the next morning, I respect the price. I'll just stick to pullman's and the $2 french loaves for store bread.

[Anonymous No.13816712]

>>13816703

It's an ironic joke that I detest yuppies yet almost my entire consumer demographic is just that. Whatever. I handmake literally every loaf that comes out of my bakery so folks better be forking over the cash for it.

[Anonymous No.13816732]

It always comes out too dense, why does it not spring up enough when I bake it?

[Anonymous No.13816733]

>>13816732

Whats the recipe?

[Anonymous No.13816743]

>>13816733
One of the basic recipes from Flour Water Salt Yeast. I think my problem is getting the dough into a tight enough ball when I'm shaping it.

[Anonymous No.13816758]

>>13816743
>Flour Water Salt Yeast
there's your problem

[Anonymous No.13816762]

>>13816732
That's too dense? You usually want that nice hemispherical-ish shape.

[Anonymous No.13816765]

>>13816762

From the outside it really doesn't look too bad. What's the crumb look like?

[Anonymous No.13816771]

>>13816765

Meant for >>13816743

>>13816758

That's a perfectly good book with perfectly good techniques and recipes for at home baking.

[Anonymous No.13816776]

>>13816758
There's nothing wrong with FWSY, except maybe being wasteful with flour for the levain.

[Anonymous No.13816781]

>>13816771
>>13816776
>t. flyover dilettantes

[Anonymous No.13816793]

>>13816781

>t. professional baker

I think it puts too much emphasis on never kneading dough, but it's a reality that any mixer available to the home baker is going to be sub-par for kneading doughs above 70% hydration.

[Anonymous No.13816798]

I've actually got my first loaf of sourdough proofing right now. One of my neighbors was giving away starter and I figured I'd give it a shot.

[Anonymous No.13816809]

>>13816798

Nice. Let us know how it turns out, anon. I'm thinking of mixing some extra starter at the bakery this week and giving it out for free for an hour to anyone who comes by. Want to help the folks who are bored at home as much as I can.

[Anonymous No.13816877]

americans should stick to making biscuits and soda bread

[Anonymous No.13816895]

I'm baking because I can't buy any fucking food at the super market because fucking panic buyers have clogged up online deliveries for the next month

[Anonymous No.13816905]

>>13816732
More water, more fat

[Anonymous No.13817025]

>>13816798
>>13816809

Is there anything particularly different about professional starters or is it legimitately more an issue of people not wanting to play kitchen tamagotchi for a week and make their own?

[Anonymous No.13817034]

>>13817025

There are really only two differences between an at home starter and a pro starter.

1) A bakery starter is likely at least 20 years old

2) A bakery starter tends to be fed and used for bread daily, which is ideal.

Apart from that there isn't a real difference. If you follow the instructions I posted in images before you should have no trouble making your own that is essentially on par to any bakery starter.

[Anonymous No.13817457]

>>13814794
>proof any bread
>forms a soft hard crust on top half, soggy on bottom half
>doesn't knead well
>donuts or whatever come out kinda dry
>proof for much longer than required at warm temps

Every fucking time
I've had one batch of dough come out decent. All the rest are shitty. Using dry yeast and stand mixer, with metal bowl ontop of radiator to proof.

[Anonymous No.13817469]

How are you supposed to find out and use hydration percentage?

Like if you had 100g flour and added 50g water, is that a 50% hydration? Is that even enough water to make a dough? What if you did 300g flour and 200g water?

[Anonymous No.13817481]

>>13817469
>Like if you had 100g flour and added 50g water, is that a 50% hydration?
Yes
>Is that even enough water to make a dough?
I don't think so, I haven't seen a recipe lower than 60% and I generally prefer around 75% for white flour doughs and 100% for whole wheat
>What if you did 300g flour and 200g water?
Divide the water by the flour, so it'd be 66%, but generally you figure out what hydration percentage you want at the start and then go by how much flour you use

[Anonymous No.13817485]

>>13817481
How do you know how much hydration you want? Also if you do 100% hydration, is that even a dough, or is it more of like a pancake batter? Like how much hydration do you want for a pizza dough or a sandwich bread?

I used to use cups and not grams because I'm american to make a basic white bread. 3 cups flour and 1 1/4 cup water. I'm not sure what that is in weight, but if you had to guess what is the hydration of something like that?

[Anonymous No.13817502]

>>13817485
It just depends on what you want to make. Lower hydration doughs are more dense, which is good for something like a bagel and that's usually around 60% hydration I think. Going a little higher to around 70% makes something that's a bit lighter which would be good for most other types of bread. I've never really seen consistent hydration recommendations for pizza dough, but it's usually around 70% too I think. Ciabatta gets 75% or more. 100% hydration would be like biscuit dough with white flour, but whole wheat flour absorbs a lot more moisture so it ends up being like a 75-80% white flour dough. Pancake batter is usually closer to 200% hydration.

One cup of flour is measured properly is around 120g, and one cup of water is 240g. So that would be about 83% hydration. It's worth getting a cheap kitchen scale if you're planning on making a lot of bread, makes everything so much easier and it helps with plenty of other things too. It's really useful for measuring oil or peanut butter or anything like that directly into a mixing bowl or pot so you don't have to scrape it out of a measuring cup. And it's useful for weighing out dry beans, pasta, etc.

[Anonymous No.13817946]

my american room mate was baking bread the other day and i couldn't help but notice that she was using potato starch instead of flour. after asking why she would do that, she replied that it wouldn't matter whether you're using flour or potato starch since "starch is just starch, irregardless (sic!) of where it's coming from". so my question here is, do americans really? i mean, she's a professionally trained baker, so i would assume she knows what she's talking about.

[Anonymous No.13817948]

>

[Anonymous No.13818034]

>>13817946
potato flour doesn't have gluten, which you typically want in bread. if she was making gluten-free bread, then it's fine. "starch is just starch" is a retarded blanket statement for a baker to make. the type of starch is very important to the structure of baked goods.

[Anonymous No.13818123]

Made some buttermilk biscuits, yeehaw.

[Anonymous No.13818136]

>>13818123
*mobility scooter whirrs*

[Anonymous No.13818139]

I was autolysing my dough when I realized that i had underhydrated it, I decided to try putting more water after letting autolyse for like 20 mins. Was this a terrible, no good, retarded mistake? The water doesn’t seem to be incorporating with the drying dough. I panicked and dusted it with flour (probably voiding the whole poikt of autolysing) but whatever what’s done ks done. I expect nothing from this dough.

[Anonymous No.13818169]

>>13818136
Skrrt 4 'murrica

[Anonymous No.13818720]

made my first sourdough today. smells like east side mario's breadsticks.

[Anonymous No.13818988]

>>13816793
This is why you first mix the dough with 65-75% water, knead to medium development, then add the remaining water (and any gluten-weakening ingredients like oil) and knead the rest of the way.

[Anonymous No.13819000]

Made these bad boys yesterday.

[Anonymous No.13819009]

>>13819000
The bread alone tastes great, and they also make for some excellent sandwich bread.

[Anonymous No.13819020]

>>13819000

how do you get the lines like that? is it just a result of flour in a proofing bowl?

[Anonymous No.13819024]

>>13819020
Yes, it's from the banneton when you don't use the linen lining.

[Anonymous No.13819040]

>>13816809
Just pulled my loaves of sourdough out, great texture to the crust, and a soft inside. It seems like its lacking some sort of flavor. Curious to see if my starter needs to ferment further and hopefully develop a deeper flavor, very pleased anyway.

[Anonymous No.13819062]

>>13819000
>>13819009
Sexy af. What do you do with the crusty end piece?

[Anonymous No.13819072]

any EU fag can recommend me a good dutch oven for bread baking? I was planning on importing Lodge 6 Quart Enameled but then i saw a shipping price and i quit on that idea

[Anonymous No.13819073]

>>13819062
Sometimes I eat it with some olive oil, sometimes I save a bunch of end pieces to make ribollita, which is basically a minestrone thickened with leftover bread.

[Anonymous No.13819077]

>>13819072
Are Le Creusets and Staub also obscenely expensive in the EU?

[Anonymous No.13819081]

>>13819077
its more about the shipping and fees. You can't buy lodge on the EU market and u have to import them from USA and that is 3-4 times more expensive than the oven itself.

[Anonymous No.13819083]

>>13819072

you don't really NEED an enameled dutch oven for bread baking, but if you're going to buy one you might as well just put out for the creuset or staub since you can do other shit in them as well.

>>13819077
they're obscenely expensive everywhere; you can charge whatever you want when you're the best on the market.

[Anonymous No.13819092]

>>13819077
And these 2 brands aren't really for my pocket.

[Anonymous No.13819097]

>>13819077
>>13819083
Fuck wrong pic, but yeah they are awfully expensive, not really for my pocket.

[Anonymous No.13819117]

>>13819072
>pole
no wonder it feels expensive to you

[Anonymous No.13819126]

>>13819117
>tfw you live in a country where a pot costs as much as the minimum wage.
Please, don't remind me that i'm living in 3rd world shithole.

[Anonymous No.13819140]

>>13814882
don't listen to the idiot telling you to start a new starter. I leave mine out and feed it about once a week, not refrigerated. After one feeding it doubles and size and is good to go for another week unless I actually bake something. In fact I like using the discard to make a savory pancake with green onions and a sweet soy sauce dipping sauce.

[Anonymous No.13819164]

>>13819097

buy one on discount, I got mine 50% off.

[Anonymous No.13819210]

>>13819164
we europoors don't understand the concept of discount, sorry we can only buy overprice garbage.

[Anonymous No.13819268]

>>13817481
>>13817502
How are you supposed to knead a dough with that much hydration? Like I struggle to not get shit all over my hands at even 50%.

[Anonymous No.13819327]

>>13819268
Mix it for a while until there is no more dry flour on the bowl. It will stick to your hands at first but as you keep going it will start coming off. After that just dip your hands in warm water before folding.

[Anonymous No.13819409]

>>13816619
That actually works just fine, too. I've been doing it for decades, with the same starter I started with some store bought yeast.

[Anonymous No.13819426]

>>13819000
so did you score these at all? or did it just kind of expand/split naturally?

[Anonymous No.13819435]

>>13819409

That's not a starter then, though. You have a monocultured preferment. Part of the appeal of a starter is that it has several strains of yeast and bacteria present. Commercial yeast will outcompete anything else that may make its way in.

[Anonymous No.13819441]

>>13819426
No scoring. I used the FWSY method of putting the dough seam side down in the basket to proof, then when I dump it out into the dutch oven smooth side down, the bread opens up along the natural seams. It works well as long as I don't screw up when I dump the dough into the oven.

[Anonymous No.13819451]

I started Fernando last Monday, he was an initial whole wheat flour to start and then fed pure rye. Made my first batch yesterday but my baskets haven’t come yet and they stuck to the towels. After making this batch I started feeding him a 50/50 of rye and ap, will make more tomorrow.

[Anonymous No.13819453]

>>13819441
nice. do you use rice flour or just AP/bread for the banneton? which is prettier?

[Anonymous No.13819461]

>>13819453
Just AP flour. I've never experimented with rice flour.

[Anonymous No.13819462]

>>13819451
I can’t imagine what life is like for people who don’t use real butter

[Anonymous No.13819464]

>>13819461
cool. ive read it sticks less but whatev

[Anonymous No.13819483]

>>13819268
At 75% and above, you really can't knead the traditional way, you'll just smoosh it around and wind up with bread gloves instead of getting anything done. Doing a couple of "Stretch and Folds" during the first hour of bulk fermentation will accomplish the same thing though.
https://youtu.be/CQHuWDEo3SA

[Anonymous No.13819612]

>>13819040
I've found that dough with more whole wheat tends to develop more tanginess, if that's what you're looking for. You could also let your starter go longer after feeding before incorporating it into your dough mix.

[Anonymous No.13819742]

Why can’t I get the inside to be fluffier and get better gas distribution throughout. What am I doing wrong?

[Anonymous No.13819748]

>>13819462
>eating fats

[Anonymous No.13819749]

>>13819742
Pic for reference. Second failed attempt

[Anonymous No.13819808]

>>13819742
Are you trying to use a recipe, or are you playing it by ear?

[Anonymous No.13819896]

>>13814962
What is the best flour for starting a sourdough starter?
How do you compare sourdough starter weights to yeast/how much starter do you know to use for a recipe?

[Anonymous No.13819916]

>>13819808
It’s the Saturday White Bread from FWSY

[Anonymous No.13819948]

>>13819896

>What is the best flour for starting a sourdough starter?

>>13814996
>>13815005
>>13815013
>>13815019
>>13815028

That's basically a complete guide. tl;dr rye is a great flour to start with.

>>13819896

>How do you compare sourdough starter weights to yeast/how much starter do you know to use for a recipe?

Yeast is pretty commonly at 1.0 - 1.5% percent in straight same day breads and doesn't really deviate too far from that unless you're extending to overnight proofing or anything like that. For starters you can really vary how much you use quite a bit. Anywhere from 15% - 40% of dough prefermented is common, and when building that use baker's percentage 20% starter.

[Anonymous No.13819963]

>>13819948

15 to 40 percent of flour prefermented I mean. Like, if your total recipe was 1000g flour, you'd use 400g to build your starter for it and seed that with 20% baker's percentage of starter.

[Anonymous No.13819964]

>>13819748
>being a gay retard

[Anonymous No.13819968]

>>13819462
I can't get butter at the moment because of corona

[Anonymous No.13819979]

i want to make homemade sourdough bread and homemade buttermilk bread. i don't like hard crusts, so i want both to have a soft crust.

[Anonymous No.13819992]

>>13819979

Add fats like butter and milk. They coat the gluten strands and keep everything soft.

[Anonymous No.13820021]

>normie panickers bought LITERALLY all the flour in my town

Reeeeeeeeeeeeeally glad I always keep several months of food on hand and won't run out of flour for a couple of weeks at least.

[Anonymous No.13820074]

>>13819992
will that prevent gluten formation and ruin the bread in any way?

[Anonymous No.13820080]

>>13819968
>haven’t
I got 5 pounds unsalted and 3 pounds salted in my hoarding. Lots of lard too.

[Anonymous No.13820093]

>>13820074

The brear will be more soft and spongey and likely won't have big holes in the crumb. Adding milk and butter is how you get stuff like brioche and soft sandwich loaves.

[Anonymous No.13820100]

>>13820093
okay cool. thanks for the advice. I hope this will work with sourdough.

[Anonymous No.13820104]

I do not have a kitchen mixer with a dough hook or a bread maker. I do have King Arthur bread flour and active dry yeast. What's an easy bread I can make without dealing with starter or anything? I'd prefer something without sugar, as I don't like sweetness in my bread. Crusty bread is ideal. My favorite breads have only flour, salt, yeast, and water.

[Anonymous No.13820280]

>>13820104
Easy mode bread:

Put in 500g of flour
360g of warmish water
10g of salt
2g of yeast
>Mix til there’s no more dry flour
>Let rest covered in a towel or plastic pag for 3-5 hours
>Preheat cast iron pan for 45 mins at 470F
>Dump dough in pan and put pan in middle rack
>put a sheet with 2 inches of water on the bottom
>Bake for 40-55mins (til crust is dark brown, but not black)

[Anonymous No.13820446]

i've always wanted to try baking bread without measuring ingredients. just going by look and feel. but it might be hard to do that when working with yeast.

[Anonymous No.13820667]

what's the easiest pizza dough recipe i can make? i read that flour water salt yeast book and it made me love but mostly despise bread because of how many steps it introduces... things like folding the dough 2-5 times, it got old very fast

[Anonymous No.13820694]

>>13814794
I baked a couple loaves of ciabatta yesterday. I accidentally baked one for 10 minutes too long and it turned into a husk. The other one came out swell though

[Anonymous No.13820698]

>>13814962
Are those dates?

[Anonymous No.13820706]

>>13815013
>CG
Chef George?

[Anonymous No.13820725]

>>13815179
How's being a baker professionally?
I love baking as a hobby and would love to be a baker professionally if it weren't for the abysmal pay.

[Anonymous No.13820743]

>>13820093
could i just brush butter on the outside of the bread before baking? will that give me a softer crust?

[Anonymous No.13820810]

Sharing my first bread since 2020

No knead has never failed me

[Anonymous No.13820842]

>>13820698

Olives.

>>13820706

Sure why not.

>>13820725

It is what it is. I like working with my hands but given that we sell mostly to restaurants and markets I can't be too adventurous with what I make - just stick to a few breads.

>>13820743

It won't act in the same way but it's worth a shot. Worst case you get buttery bread

[Anonymous No.13822293]

>>13820810
looks like peasant bread.

got a crumb-shot?

[Anonymous No.13822299]

>>13820842

Can you tell what I did wrong here? >>13819749

[Anonymous No.13822305]

>>13822299

Hard to tell, and it really doesn't look too bad to me, but uneven distribution of holes like that where it's dense in some places and really open in others tends to be a result of underproofing or poor gluten development. Try proofing longer next time since that will help with both.

[Anonymous No.13822307]

>>13822305
Okay, thanks.

[Anonymous No.13822597]

>>13815874
>>13815879
wow, I'm impressed. Is it sourdough? Looks amazing.

[Anonymous No.13822660]

Anyone have a good first time bread recipe? I have never been a good Baker but with all this free time I wanted to get better at it

[Anonymous No.13822670]

how much does overnight proofing/fermenting/whatever help for texture and crumb? or is it mostly for flavor?

I ask because I wanna do the whole process in a day if possible. if I feed my. starter the night before so it's ready to go in the morning, can I do everything in a day? (like starting 7AM ending 9PM) or will the quality really suffer?

every recipe I find is overnight it seems like

[Anonymous No.13822704]

>>13822670
Depending on how active your starter is and the length of time it's been since you fed it, it may take half a day to rise, because wild yeasts don't act as quickly as baker's yeast.

[Anonymous No.13822867]

>>13822704
thanks but that didn't answer my question at all :)

[Anonymous No.13822978]

>>13822867
The recipes I use with starter-only call for ~15 hours of bulk fermentation time, and that's 8 hours after you last fed the starter. You could also throw the mature starter in with some baker's yeast to get a more reasonable 5 hour bulk fermentation (excluding the time it takes for the starter to mature after refreshment). The main difference is that the bread won't be as sour, which may or may not be a good thing depending on your tastes.

[Anonymous No.13822987]

>>13822670
>my feet hurt
>I wonder if my Harvard classmates look down on me
>I should have gone to law school
>I wonder how big Brad is.
>Am I the ugliest girl at BA?
>I should have moved to Alaska
>I need to stick to my diet this time

[Anonymous No.13823098]

>yeast has been bought out everywhere due to panic buys
That's it lads. I started a sourdough culture a few days ago and soon I'll bake my first bread.

[Anonymous No.13823106]

>>13820810

looks like shit but so does mine, congrats

[Anonymous No.13823112]

>>13820446

even bakers don't do that, the fuckers measure that shit like a laboratory.

[Anonymous No.13823119]

>>13823098
Good luck buying flour.

[Anonymous No.13823185]

>>13822670
My sourdough process is as follows:

>feed starter previous evening
>next morning, use the starter to make a levain and ferment until peaked, typically 4 h
>mix the flour and water and autolyse for 30-60 min
>mix autolyse, levain and salt and knead to desired development
>bulk ferment for 3-5 hours depending on temperature, with a fold every 1 h or so
>shape and place dough into a banneton and cover with plastic
>proof at room temperature for 0-60 min depending on temperature
>proof in the fridge (in the coldest spot possible) overnight or up to 24 h
>bake the next morning, straight from the fridge

Sourdoughs are convenient to fridge proof because there's very little fermentation happening in the fridge. The bread will continue to expand for about 2 hours in the fridge (depending on size) as its temperature drops, but once it's chilled it will be more or less in suspended animation. It will get more sour and develop a little more flavor, but it won't really rise. You could then bake it any time in the next 24 h with little difference.

Yeasted doughs in comparison are prone to overproofing in the fridge, since they typically continue fermenting even at low temperatures. With sourdoughs the only trick is figuring out the correct time to refrigerate it.

I find cold dough bakes better. It's easier to score and doesn't collapse as much when you dump it out of the banneton. I think there's better oven spring too. The flavor is more sour, but otherwise not much different. There's no major difference in crumb or crust texture as far as I can tell.

[Anonymous No.13823289]

>>13823119

not him but went to the store today, half the people in the place were in line to check out. there was a little bit of flour, zero yeast. tons of meat but all expensive as fuck, $25/lb, was lucky to find the sole surviving package of cheap ground beef ($11/lb) that somebody had abandoned in the junk food aisle.

[Anonymous No.13823410]

i have never made bread before

gonna make some bread and pizza

[Anonymous No.13823634]

Making some sandwich bread, second proofing in progress.

[Anonymous No.13824646]

I didn't have bananas or brown sugar so I substituted in blueberries and maple syrup 1:1. It's in the oven right now. hrmmm.

[Anonymous No.13825106]

I made a couple loaves but ran out of bread flour and it's unlikely I'll find more

took me fucking forever to realize I needed to ignore recipe times and actually watch the dough
because I only feed starter to replenish it after making levain, it takes 8 hours for the levain and no less than 12 to ferment

[Anonymous No.13825132]

>>13816599
I feed mine twice a day, as if it were a dog. But I also don't waste any of it. I'll fry up the portion I dump into some flatbread.

[Anonymous No.13825280]

just pulled these out of the oven babey

[Anonymous No.13825282]

>>13823634

only the first rise is called a proof anon, as you are 'proving' that the yeast is alive. the second is just called a rise.

[Anonymous No.13825284]

Rate my scones /ck/
I think I fucked up, but at least it's tasty?

[Anonymous No.13825288]

>>13825284
It's been a long time since I last made them

[Anonymous No.13825295]

>>13814794

[Anonymous No.13825303]

>>13818123
>would use to sop up gravy or egg yolk

[Anonymous No.13825319]

>>13825280
>folded doe biscuits
Those are good too.

[Anonymous No.13825344]

>>13824646
that looks pretty fucked up and wet
can we get an update anon

[Anonymous No.13825432]

Can't do any baking. Idiots bought all the flour and sugar.

[Anonymous No.13825577]

>>13814794
i want to make a grandma pie from bon appetit hopefully my yeast is still alive

[Anonymous No.13825610]

>>13825344
Came out like a big muffin. It’s alright.

[Anonymous No.13826266]

Found yeast and flour, made some sanwich bread, turned out pretty decently.

[Anonymous No.13826268]

>>13814794
Started my very first sourdough starter last night.

[Anonymous No.13826274]

>>13816619
Did you make sure to take some of it out every day? U can fry that shit and make some bitching pancakes

[Anonymous No.13826288]

All I did differently was grate in butter and cut the biscuits with a knife after kneadpressing them into a 3/4in thick square. They were so good, crumbly and buttery- for biscuits and gravy and breakfast sandwiches. Just wanted to share

[Anonymous No.13826328]

>>13820667
https://www.inspiredtaste.net/19313/easy-focaccia-bread-recipe-with-herbs/
I made this exact recipe last week and it was very simple. Only thing i'd done is tone down the amount of oil on top
For pizza, once it's cooked just put your toppings on top (ensure anything meat wise is cooked already) and put back in the oven until the cheese is melted and the ingredients are heated through.
Just don't go mental on the amount of toppings and it'll be good.

[Anonymous No.13826512]

who wants to lique my balls

[Anonymous No.13826825]

what's the best way to store bread? I rarely bake, but it seems I can only enjoy bread for like a day and a half before it gets hard as a rock. Do bread boxes actually work?

[Anonymous No.13827469]

Is it possible to bake bread in two goes ? Like putting it in the oven for half the usual time, letting it wait one night and finishing the baking in the morning ?

[Anonymous No.13827537]

Sourdough attempt 4 and 5. One stuck to the banneton, the other stuck to the linen in the collander. So i had to manhandle the dough at the last moment. So next time I'm thinking more stretches and folds and gentler handing before going in the oven

[Anonymous No.13827596]

My second attempt at sourdough, first one was a disaster.
It's not as pretty as some of the ones posted here but I'm still happy with it.
I don't have a dutch oven so I used a large metal pot, didn't have a lid for it so I covered it with a thick ceramic plate and it worked out somehow.

[Anonymous No.13827608]

Any recipes for flatbread that don't use milk, yogurt, yeast, wild yeast, or yeast starter?

[Anonymous No.13827618]

>>13823185
thanks for the detailed answer m8, appreciate it

[Anonymous No.13827628]

>>13826825
>Do bread boxes actually work?
Yeah, that's what they're for. They trap the moisture so the bread dries out slower.

[Anonymous No.13827638]

>>13827537
just go crazy with the flour. you can brush off excess.

[Anonymous No.13827647]

>>13827596
nice

[Anonymous No.13827648]

>>13827638
>just go crazy with the flour.
negative, i'm living a zero waste lifestyle

[Anonymous No.13827655]

>>13827648
lol

[Anonymous No.13828043]

best youtube channels to watch for bread recipes?

[Anonymous No.13828082]

Sourdough was yesterday. Today it's pizza dough. Four cups flour, half a cup cornmeal, three teaspoons each salt and yeast, four big heaping tablespoons sugar, buttload of garlic and onion powder. Mix on high in the Kitchen Aid mixer and laugh as it lurches around the counter beating the shit out of all the other kitchen appliances. Dump in olive oil, coat thoroughly, let sit for three-four hours. make pizza. Eat.

[Anonymous No.13828087]

>>13828082
Oh, and two cups hot water natch.

[Anonymous No.13828781]

>>13827638
I guess it's late enough in the process that the extra flour won't matter

[Anonymous No.13828788]

>>13814962
I'm a big fan of your Olive loaf every time i see it

[INVISIBLE SHITPOSTER No.13829181]

>>13820667
personally - i find being annoyed by folding some dough a character flaw

here's my basic pizza dough recipe - you can do this black out drunk (ask me how i know!)

about 3 cups flour (yeah i like the 00)
begin adding water a bit at a time and mixing with a spoon or what have you til you get everything wet - just enough water and just enough stirring it about til everything is wet
let that sit min 20 minutes - but you can forget about it for a pretty long time if you want
after twnty minutes - get some yeast 9 anywhere between 1/4 to half or 3/4 a teaspoon can work - wake it up with warm water i dont measure - could be a third a cup
stir that up and then dump into the wet dough - mix and fold all the water yeast into the wet dough
then i let that sit until the yeast bubbles - however long whatever
when the yeast are farting away 1 get about 1.5 cups more flour, mix in some salt (not always) - maybe a few small pinches (half a teaspoon?)
and add the last flour salt into the farty mass - mix by hand till its well/evenly distributed.
do the night before, ready whenever the next day.
second day is better
third day is also good
pretty simple.
if your fancy, you can cold ferment for a while, but you dont have to.

[Anonymous No.13829760]

>>13827628
>>13826825
post bread boxes

[Anonymous No.13829791]

Here is a good post with tips on Sourdough starters. inb4 REEEdit
https://www.reddit.com/r/lifehacks/comments/fosqrj/ysk_if_you_want_bread_but_are_out_of_bakers_yeast/flhekp7/?context=1

[Anonymous No.13829880]

Anyone have a good recipe for baguettes?

[Anonymous No.13829901]

>>13829880
post your cock and if i like it, i'm gonna give you a totally rad baguette recipe

[Anonymous No.13830350]

>>13826266
looks really fucking good. recipe please

[Anonymous No.13830429]

What's an easy/foolproof recipe that a baking beginner retard with shit equipment (no mixer, oven without proper temp control) can try out?

[Anonymous No.13830482]

>>13819749
looks like you underkneaded the bread, gluten not strong enough to hold the smaller gas bubbles and they merge into cavities

[Anonymous No.13830487]

>>13823185
My sourdoughs rise a bit in the fridge after a 12 hour retard, like an inch higher generally

[Anonymous No.13830940]

>>13830429
White bread. Flour, water, yeast

[Anonymous No.13831169]

>>13830350
https://sallysbakingaddiction.com/sandwich-bread/
Here anon, have fun.

Gonna be making ube roll cake tomorrow in honor of the Steven Universe finale, hopefully I don't fuck it up.

[Anonymous No.13831207]

If I do https://www.kingarthurflour.com/recipes/the-easiest-loaf-of-bread-youll-ever-bake-recipe and leave it for more like 24 hours instead of 1 or 2, will that ruin it? I started and then got called into work for an extra shift so I won't have time to bake it.

[Anonymous No.13831445]

I've been making sourdough over the last few days, but I've found that it doesn't rise much at all when I leave it in the fridge overnight. I suppose it must be an abnormally cold fridge?
I just left another bit of normal bread flour dough to sit until it's ready to knock back and prove, so I'll try it once more, maybe leave it at room temperature for a few hours after the fridge proving.

[Anonymous No.13831584]

>>13831445
Wild yeasts don't handle the cold nearly as well as commercial yeast. Try leaving it out overnight.

[Anonymous No.13831605]

>>13831584
When I do that I find it rises so much that it sticks to the basket no matter how much I flour it, as well as becoming impossible to score effectively.
If I can keep an eye on it for 4+ hours it might be doable, but combining that with the first rise seems a bit much.

[Anonymous No.13831607]

bagl

[Anonymous No.13831611]

>>13831605
Do a long (8+ hour) first rise, then proof for 3-4 hours. That's what I do. You'll have to play it by ear and use the finger dent test to tell when it's fully proofed.

[Anonymous No.13831612]

>>13814962
is protein content always equal to gluten or is there non gluten protein in some flours?
I got all purpose with 11% protein and also bread flour with 11% protein, does the bread flour have more gluten or can I just use the AP for bread/pizza dough?

[Anonymous No.13831683]

>>13831612

Not all companies grade their flour the same. KA has higher protein contents relative to other brands, so KA AP will.be higher than Gold Medal AP, and the former can often be used in place of bread flour. Go by the protein content rather than what it's called.

[Anonymous No.13831723]

>>13815874
How the FUCK do you get your crust to be so thin when the bread is so perfectly cooked in the middle?

[Anonymous No.13831732]

>>13831169
you should watch cartoons that are actually good, anon. and we all know there is only one good cartoon out there, a cartoon so good they got their own board and their own global rule on 4chan.

[Anonymous No.13831753]

>>13814794
Made some pizza dough yesterday. Put too much yeast in it and it's spilling out of the bowls even though I rise it in the fridge. Have to bake one tomorrow and the other one the day after.

[Anonymous No.13831763]

>>13831732
pokemon?

[Anonymous No.13831792]

>>13831763
they don't got a global rule.

>>13831753
i wonder, does adding more yeast, besides giving it lots of air and lift, add good flavor to bread? i wonder if one could add more yeast than they should, but then just punch out all the air before baking.

[Anonymous No.13831836]

>>13831611
I'll have to do it pretty early in the morning then, and cook fairly late in the evening.
Makes sense, but not how i'd prefer to do it.

[Anonymous No.13831838]

My sourdough starter smells like acetone. Why? It was sour yesterday.

[Anonymous No.13831840]

>>13831792
>i wonder, does adding more yeast, besides giving it lots of air and lift, add good flavor to bread?
Kinda. Lots of yeast and lots of time spent in the fridge give you a really nice flavor, but all with the downside of needing to either slap it every eight hours or needing a giant bowl to contain it.

[Anonymous No.13831871]

>>13831836
Or let it do the first rise while you sleep.

[Anonymous No.13831904]

>>13831838

ethyl acetate is created in the brewing process, which his basically how you make bread. All of the esters are made during fermentation.

[Anonymous No.13831910]

I just made some chocolate chip cookie dough, it’s sitting in the fridge now and will stay there for the next 24 hours before I bake them

[Anonymous No.13831915]

>>13831910
You sound like a Bond villain.

[Anonymous No.13831916]

can i freeze raw yeasted dough for future baking? how would freezing it affect the final product?

[Anonymous No.13831922]

>>13831910
based. i LOVE chocolate chip cookies. got dat recipe anon?

[Anonymous No.13831923]

>>13831916
Yes you can, let it thaw well before you use it, room temp for 2 hours at least.

[Anonymous No.13831935]

>>13831923
makes sense. but wouldn't freezing the dough kill the yeast or affect the gluten structure or something?

[Anonymous No.13831950]

>>13831935
No the yeast is essentially a mold, and it doesn't die when you freeze it. It's not ideal, but it doesn't 'ruin shit'. I like things wet and mucky but frozen isn't the worst.

[Anonymous No.13831955]

>>13831935
If you can cook fresh, cook fresh. Bugs love it.

[Anonymous No.13831984]

>>13830429
Cornbread is pretty much retard proof. Just made some.

[Anonymous No.13832169]

every time i bake bread i eat too much bread
i ate half of a decent sized loaf today...

[Anonymous No.13832238]

Some sourdough bread 77% hydration. The tan colour is from adding malt syrup. Didn't really add as much flavour as I was hoping for. I gotta invest in a Dutch oven. So far I've been baking on a steel in my oven and just pouring boiling water in a tray to steam the oven. I never get the same level of ears as people who use Dutch ovens.

[Anonymous No.13832282]

Just started a sourdough starter
I mixed a little honey in to see if that boost the local yeast type stuff
but do I keep it in my fridge or out?

[Anonymous No.13832292]

>>13832282
I'd keep it out of the fridge while you let it develop. Then when it's active enough you can keep it in your fridge and take it out a day before baking to reduce how often you have to feed it.

[Anonymous No.13832413]

how does it affect the final structure of the bread when you add more water than is recommended to a set amount of flour in a recipe?

what happens to the dough/bread if you have that same amount of flour and add less water?

[Anonymous No.13832427]

>>13832413
you get pudding

[Anonymous No.13832440]

>>13819749
The crumbs good but you failed at shaping. Buy a banneton or use a bowl as a substitute.

[Anonymous No.13832453]

>dude hydration
>dude ""rustic"" sourdough boules

Breadfags are absolutely insufferable.

[Anonymous No.13832550]

>>13832427
obviously not *that* much extra water.

[Anonymous No.13832554]

>>13832413

More water tends to mean a more open crumb but is harder to develop the gluten. Lower hydration tends to mean a slightly denser load but it'll keep it's shape better and be easier to work strength into.

[Anonymous No.13832675]

>>13815005
what book?

[Anonymous No.13832943]

>>13832675

Bread by Hamelman. It's more geared toward production bakers but it's also useful for home baker's.

[Anonymous No.13833050]

>>13832943
cool stuff, thanks

[Anonymous No.13834875]

Made foccacia this week. Was good. The second batch I did involved me putting onions in the pan before the dough. Should have either parkcooked the onions or salted and drained them to remove moisture, as the onion water that developed on the bottom sort of messed things up. My sourdough loaves haven't been as springy lately, gonna try a more rigorous baking schedule in the next week to see if i can get some good open crumb going.

[Anonymous No.13834918]

I tried but i wasnt satisfied with my results... I never learn do i? i never learn that things arent that easy.
its not about what other people are saying about my bread, i failed to reach my own expectations

[Anonymous No.13835381]

>>13832453
try it lad, you'll probably enjoy it

[Anonymous No.13835410]

>>13834918
Try again

[Anonymous No.13835675]

>>13834918
It's almost like nobody is good at something the first time they try it.

[Anonymous No.13835696]

Anyone got any tips for making weed cookies

[Anonymous No.13835730]

>>13835696
You have to be 18 to post here

[Anonymous No.13835741]

fridge rise is a myth, it just doesn't happen
that's the last loaf i'll fuck up on trying that

[Anonymous No.13835756]

>>13835381

I am a baker, and an avid one at that. I just don't buy into all this "gastronomy" k*ke soy bullshit surrounding bread.

[Anonymous No.13835808]

>>13835696
Just make good oil. The same important thing is not to burn it and to keep it heating for as long as you can (like 4-6 hours). This will infuse as much of the thc as possible. Don’t rush it.

[Anonymous No.13835813]

>>13835756
>I just don't buy into all this "gastronomy" k*ke soy bullshit surrounding bread.
You mean making good bread? Why are you so offended by people being concerned and caring about thier food?

[Anonymous No.13836246]

>>13835756
This is your brain on /pol/
Why even let the dough rise? Just throw flower and water together and bake it, since you seem to think science is wrong lol

[Anonymous No.13836406]

>>13836246

That anon's comment actually hurt me to read. Somewhere along the way some kids found themselves on 4chan and didn't realise the ironic detachment everyone was posting with, and now we have people like that anon who have taken an ironic worldview based around being as outlandish and offensive as possible to heart, and they're so crippled by it they can't even make bread. Jesus.

[Anonymous No.13836792]

Anybody have a good olive oil challah recipe? Going to bake something up for shabbat tonight

[Anonymous No.13838145]

>>13836246
>Just throw flower and water together

The IQ of breadfags on display.

[Anonymous No.13838182]

I just spent 6 hours looking after a dough only to have it turn out not even shapeable because I think I killed the yeast. It's just a goopy mess. Fuck me. I just want to go outside.

[Anonymous No.13838197]

i just head the best bread and it was made with baking powder. how does that shit make you feel, faggot huh

[MKULTRA CHAD: SUPERCHRIST PONT(...) No.13838306]

>>13838182
dude just dump a bunch yeast on it wtf?

[Anonymous No.13838323]

>>13838306
I'm tempted but that seems the same as adding more flour when kneading.

[MKULTRA CHAD: SUPERCHRIST PONT(...) No.13838361]

>>13838323
if your yeast never got woke and active, it cant hurt to try and salvage it and i dont think your metaphor carries

[Anonymous No.13838370]

why do most people in this thread spout nonsensical methods that come from reddit and edutainment books written by home bakers?
hydration autism, put your dough in the fridge, and all this stupid shit is not taught in any school

[Anonymous No.13838539]

>>13838370

How do you think professional bakers make their bread? Simply combine random amounts of flour and water? And how come they make industrial dough retarders if that's not a thing?

I know you're trolling but I had to bite.

[Anonymous No.13838663]

>>13814794
I want to get into baking. I heard that you can cultivate your own yeast by putting raisins in water with sugar and some other stuff, then scooping out a cup of yeast and adding a cup of flour/water every week in the fridge. Or something like that
Any anons that grow their own yeast, how do I do it? I want to provide for my family.

[Anonymous No.13838671]

>>13838663
All you need to do is make a flour/water paste in a container and let that sit for a while, taking out some of it and feeding it new flour and water every once in a while. One anon posted a few pictures of a cookbook which has instructions for making a starter (yeast culture).

[Anonymous No.13838683]

>>13838663

I posted complete instructions earlier in the thread.

[Anonymous No.13838685]

>>13838683
wow, big ego much? is this like your personal board or something?

[Anonymous No.13838689]

>>13838685

No, but that question has been asked about 20 times in 4 different threads in the last three days. Doing a cursory glance through the existing posts helps a lot.

[Anonymous No.13838696]

>>13838683
Sorry I'm a big dumb dumb. Thanks mister science baker anon.

[Anonymous No.13838702]

>>13838696

No problem, sorry if I was terse. Currently going through the elaborate ritual that needs done every time I need my printer to actually work.

[Anonymous No.13838818]

>>13838702
What kind of printer is it? What problem are you having?

[Anonymous No.13838836]

>>13838818

Epson 3730. This is my third one in a year. They keep having an issue where if I print from my computer it comes out stripey. It's fine if I print from my phone but to print multiple documents I have to open the document, hit print, wait for an error to come up, close out of the document, and hit print again, then rinse and repeat for every new document.

[Anonymous No.13838881]

>>13838836
Update your drivers on your computer, run a nozzle check on your printer. Make sure your computer's settings match up with the paper you're using, and make sure it isn't running "high speed printing" or anything like that.

[Anonymous No.13838898]

>>13838881

Done all those things. It's weird, the printer will work fine for like 2 weeks after it arrives and then they'll just have trouble communicating. Anyways, this is a bread thread so I'll lay off. Thanks for the input, though. I'll probably go back and do all that again.

[Anonymous No.13838905]

What should I name my starter, lads?

[Anonymous No.13838909]

>>13838905
also I have some sourdough pizza dough proofing in the fridge overnight
Making it with the first discard of its life

[Anonymous No.13838928]

>>13838905
Dried coom

[Anonymous No.13839018]

>>13826512
Looks tasty anon, are those black sesame or black cumin seeds?

[Anonymous No.13839307]

I tried to make banana bread (banana cake?). Baking is hard, I don't understand anything. It says bake for 20min but bread was completely white so I baked it for another 30 minutes and it got brown from one side. I was afraid to leave it for any longer

[Anonymous No.13839313]

>>13839307
it kinda looks better with sugar powser on it

[Anonymous No.13839325]

>>13839307
What the fuck did you do?
Post the recipe you used.

[Anonymous No.13839333]

>>13839325
It's on my native language,
Basically
>make puree from bananas and mix with microwaved butter
>add egg, sugar, baking powder, salt, vanilla and flour
>170 for 20 min

[Anonymous No.13839341]

>>13839333
I need measurements and directions (aka just describe what you did).
Just looking at >>13839307, the final product looks too bready, aka too much gluten development.
Some mistakes that could lead to this result:
1. Using bread flour instead of all-purpose
2. Overmixing

When you make banana bread you add in the flour last and gently stir it in to avoid developing gluten. If you dump everything in and mix it hard you'll get too tough of a result.

[Anonymous No.13839349]

>>13839341
>2. Overmixing
oh that must be it, I didn't know that. It has sponge texture on top but overall soft.

[MKULTRA CHAD: SUPERCHRIST PONT(...) No.13839352]

>>13839307
im an engineer
just follow the instructions
i prefer missionary
why are you trying to make food 'taste' ''good''?
that is not its function.

[Anonymous No.13839419]

Tad burnt lads

[Anonymous No.13839501]

>>13839419
Turned out pretty good

[Anonymous No.13839525]

>bread
>in 2020

Y'all negars need to cut out them carbs, yo

[Anonymous No.13839694]

>>13838145
>>13836406
you cant possibly be this fucking retarded

[Anonymous No.13839698]

>>13838306
what a faggy and creepy namefag
kys

[Anonymous No.13839787]

>>13839018
it's black sesame. love sesame on bread.

[Anonymous No.13839822]

>>13839525
based carbs bad boogeyman poster

[Anonymous No.13839859]

>>13838905
How do you people have clean jars? Mine always have starter stuck to the sides

[Anonymous No.13840549]

My first sourdough pizza

[Anonymous No.13840570]

>>13839859
clean jar is a sign of either freshly changed jar/kept in the fridge to slow fermentation, or their starter is new. if your starter is ready it'll double in size (or more) then collapse. starter on the sides is a sign of healthy yeast development

[Anonymous No.13840645]

Have only been able to get plain flour with all this coronashit.
Will be living a plain bread life for a while.

[Anonymous No.13841559]

I retried a recipe that came out pretty mediocre last time. It looks a bit better, but could use some work. I want a really crusty crust. I didn't have corn meal for the bottoms, so I used flour. Does that make a difference?

[Anonymous No.13841601]

>>13840549
how'd you do it? recipe?

[Anonymous No.13841633]

I don't have a dedicated bread scorer, and everything I've used insofar has been pretty shit. I've tried serrated knives, pairing knives, and scissors. Nothing seems to 'glide' over the dough like it might in the videos I watch.
I should just order one, shouldn't I.

[Anonymous No.13841777]

>>13839419

Doesn't look burned at all. You want the ear to be at least slightly blackened.

[Anonymous No.13841783]

>>13841633

Yeah a laime is like 5 bucks.