/ck/ - Food & Cooking

[Anonymous No.13870476]

How did I fucked up /ck/? The bread tastes fine, but it's too chewey and dense. Also, the crumb is like 'wet'. Also, first time baking.

Recipe:
430gr of Bread Flour
1/2 tsp of instant yeast
8gr of salt
360ml of water

Mixed everything in a bowl and let it ferment for around 15hs. Every once in a while I'd do some folds, ended up doing like 4 folding sessions.

After 15hs dropped the dough in my table and shaped it (the dough was super wet and didn't hold it's shape much). Worked it around 5 minutes (folded it into itself and rolled. Did everything super gently) and then let it rest for around 1hr at room temperature in a roasting pan.

Preheated the oven to 230° C (445° F) and baked it for around 50 minutes (near the end I set the temperature to 245° C). Baked it with a pan full of water in the oven, and during de first 30' I would brush some water on the bread every 10' miutes.

[Anonymous No.13870480]

another shot

[Anonymous No.13870509]

>>13870476
>445° F for 50 minutes
Needed more. Try 50 at 475-480F.

[Anonymous No.13870513]

>>13870476
Add an egg

[Anonymous No.13870519]

>>13870509
thanks

Also, there are some small pockets filled with raw flour. Why happened there? Bad shaping technique?

[Anonymous No.13870532]

>>13870476
When I make bread, I use 500g ap flour, 300ml water, 5g dry yeast, 50ml olive oil, and a heaping tsp of salt. If you only want flour, water, and yeast, that’s fine, but try a slightly dryer dough. It sounds like you’re treating regular bread like sourdough, and that’s not right. You need sourdough starter to make sourdough. Try this recipe, it’s pretty simple. Works well for me.
https://www.ilovecooking.ie/features/yeast-bread-masterclass-patrick-ryan/

[Anonymous No.13870536]

>>13870519
Autolyse the flour and water before mixing the yeast and salt. Also there should be no dry flour on your bowl once done mixing.

[Anonymous No.13870538]

>>13870532
Is that your bread? Because that looks dense and bot good at all, anon. Maybe it’s the pic,

[Anonymous No.13870540]

>>13870532
Sorry, I forgot to say in the OP, I tried a no knead recipe (they use wetter doughs and way less yeast from what I gather)

[Anonymous No.13870543]

>>13870540
No knead is a meme, anon. All overnight breads have wet doughs and very little yeast.

[Anonymous No.13870551]

>>13870476

Only a sourdough would need to sit for 15 hours, you overproofed that shit.

[Anonymous No.13870577]

>>13870551
>Only a sourdough would need to sit for 15 hours
Imagine knowing nothing about baking, yet being this confident you do.

[Anonymous No.13870579]

>>13870538
I’m using ap flour. Can’t expect high protein content bread from generic ap, so I’m doing the best I can with what was available. Quality bread flour hasn’t been in stock since September.

[Anonymous No.13870585]

>>13870532
Add an egg

[Anonymous No.13870587]

>>13870579
Idk about that, anon. High protein flour actually makes the same loaf denser. Generic ap flour with 11-13% range of protein is pretty apt for light and fluffy loaves with lots of spring.

[Anonymous No.13870589]

>>13870540
Well my recipe is almost no-knead. Let it rest 10 minutes and kneed for 10 seconds 3 times after mixing and the initial 10 seconds of kneeding, and I don’t have wet goopy lumps in my bread.

[Anonymous No.13870598]

>>13870587
then fucking post one you faggot. stop complaining about everything everyone is saying without fucking contributing you reddit piece of shit

[Anonymous No.13870605]

>>13870598
Pure seeth

[Anonymous No.13870609]

>>13870605
>complain about everything
>contribute nothing
>get told to post or fuck off
>better call him seething
kek I’m surprised you didn’t call me an incel too you fat faggot. people who like to cook don’t care about the opinions of people who just like to eat so fuck off

[Anonymous No.13870614]

>>13870598
Here you go faggot. Basic ass white bread made with generic store bought ap flour, light and fluffy with good spring, terribly sliced, but a good fucking loaf. Now what?

[Anonymous No.13870618]

redpill me bros, how do i go about making some fine bread? got any first time recipes?

[Anonymous No.13870622]

>during de first 30' I would brush some water on the bread every 10' miutes.
why? opening the oven all those times fucked up the heat inside. that's probably why it didn't seem baked enough.

[Anonymous No.13870646]

>>13870614
you need to go back...

[Anonymous No.13870662]

>>13870646
Maybe learn to bake before you start blaming your ingredients
>it’s the flour’s fault my bread came out like a brick

[Anonymous No.13870750]

add an egg

[Anonymous No.13870807]

>>13870662
you can’t even fucking cut a slice of bread and you act like some master baker. I admit I would rather eat yours, but my kids wouldn’t, and my bread generally turns out alright. acting as pompous as you are when that’s all you can come up with is funny as hell. you have zero self-awareness. I’m a beginner baker giving advice to a beginner baker. you’re just some faggot being a faggot.

[Anonymous No.13870858]

>>13870807
Nah, fag, I can’t cut cause the knive where im quarantined isn’t sharp. And being able to cut a slice of bread isn’t a requirement for making good bread. It’s all for presentation, fuck that. I have a good knive at home that can cut bread like butter. Here’s another, overnight one I just cut into. Guess what? 100% ap, fluffy, light, and delicious, and terribly cut again.
>acting as pompous ass
I was giving op and you advice that derived from actual professional bakers like Forkish, Maurizio and Lahley. I didn’t invent of any of this shit. Op’s bread needed to be baked more, overnight fermentation isn’t just for sourdough, and your bread is dense. Nothing pompous about any of this.
>I’m a beginner baker giving advice to a beginner baker. you’re just some faggot being a faggot.
In a beginner baker, but I don’t take my advice from youtube lime you do. You’re a fag who can’t take any criticism and are filled with pure seeth because you probably hate your life.

[Anonymous No.13870896]

>>13870858
Your a faggot and your bread isn’t as good as you think it is. Ya it’s better than mine, so what? I make it for my kids in an afternoon because I can’t go buy bread. You got all the time in the word to make better, good on you. You talk about not being able to take criticism and advice but you didn’t really offer advice, you were just being a faggot and you still are. This is why I’m quarantined with my family and you’re alone. I don’t hate my life because I’m stressed over the people I love.

[Anonymous No.13870932]

>>13870896
>advice but you didn’t really offer advice

>>13870536
>Autolyse the flour and water before mixing the yeast and salt
>>13870587
>High protein flour actually makes the same loaf denser. Generic ap flour with 11-13% range of protein is pretty apt for light and fluffy loaves with lots of spring.

All of this straight from FWSY and Lahley’s Bakery book, I didn’t make up any of this. It was all sober, unemotional advice and then you brome into a tantrum at >>13870598 demanding for me to show you my bread. And then you fucking change the goalpost when you saw I made much better bread than you. Bever claimed to be a master baker, I just know more than anyone itt. There is an actual professional baker in this board however.
Maybe stop being so defensive about something you supposedly “only do for you kids with little time”.
>you’re alone
Yeah, okay, anon, cope all you will. Wont make your loaf any less like a brick.

[Anonymous No.13870936]

>>13870614
this is not a fluffy crumb, retard

[Anonymous No.13870946]

>>13870896
>has kids
>is this much of a crybaby
I feel bad for your kids. They have to have shit bread and have a manchild for a father.

[Anonymous No.13870952]

>>13870946
>I feel bad for your kids
I consider the kids you never had lucky

[Anonymous No.13870953]

>>13870936
What do you mean? What do you consider a fluffy crumb then?

[Anonymous No.13870956]

Add an egg

[Anonymous No.13870967]

>>13870952
>this is someone's dad

[Anonymous No.13870968]

>>13870952

[Anonymous No.13870972]

>>13870967
I fuck christian hetero dad's on grindr all the time desu

[Anonymous No.13870980]

>>13870968
>>13870972
>reddit fags acting like 4chan isn’t where the rejects belong
don’t you have some racism to say /pol/ at?

[Anonymous No.13871213]

Add an egg

[Anonymous No.13871233]

>>13870476
Did you eat it while it was still hot? Let it cool down completely

[Anonymous No.13871281]

>>13870476
Since it's related, what am I supposed to bake sourdough bread in? Every recipe says to bake it in this hipster-ass basket thing but I'm a normal person so I don't have that. Can I just shape my dough and put it on a floured pizza pan? It doesn't have to be a specific shape, just a circular thing like OP's.

[Anonymous No.13871293]

http://www.thefreshloaf.com/print/book/export/html/9729
Here's a guide with recipes. Just do the basic sourdough recipe and you'll get some results. Lot's of good advice in here too.

[Anonymous No.13871353]

>>13871281
Dutch oven

[Anonymous No.13871361]

>>13871233
Nope, it cooled down before cutting in.

[Anonymous No.13871366]

>>13871353
I don't have one of those either.

[Anonymous No.13871370]

>>13871366
Then a preheated baking sheet or pizza stone with another sheet filled with water underneath

[Anonymous No.13871548]

>>13871281
>Every recipe says to bake it in this hipster-ass basket thing
you can proof it in a banneton, you aren't supposed to bake it in one. baking it on a baking sheet it fine.

[Anonymous No.13871570]

>>13871548
this might be stupid but isn't a banneton just a bowl? What advantages has a banneton over an oilder bowl for example?

[Anonymous No.13871633]

>>13871570
The material and textured shape make it easier to prevent the dough from sticking

[Anonymous No.13871725]

How's this thing supposed to smell? I'm on day 3 and it has a slight vinegar (?) smell.
Also I feed it cheap whole purpose flour having started it with emmer wheat. Will it like me more if I feed it the original grain?

[Anonymous No.13871740]

>>13870476
>How did I fucked up /ck/?
You fell for the high hydration meme with 84% hydration, instead of something reasonable like 60%.

[Anonymous No.13871960]

>>13871725
looks good what are you talking about

[Anonymous No.13872176]

What consistency is your sourdough dough supposed to be? Mine's a goopy mess and idk how I'm supposed to shape it or how it's gonna hold its shape when I bake it.

[Anonymous No.13872264]

>>13871725
Vinegar smell is good. I feel mine shitty cheap flour and it does just fine. You're good to go when it gets frothy on top like a fresh poured beer.

[Anonymous No.13872613]

>>13871725
day 3 it'll smell not so good and vinegar/alcohol like. in a couple days that'll go away and you'll have that good sourdough smell

[Anonymous No.13872681]

add an egg.

[Anonymous No.13873527]

>>13870587
no it does not.

[Anonymous No.13873603]

>>13870476

It was overproofed and the gluten wasn't developed well enough. 15 hours at room temperature is a very long time for a yeasted bread. That's a very long time for sourdough, even. Cut the bulk ferment to maybe 5 hours and do all of the folds in the first 2. Consider kneading at least a little bit initially.