Bread thread

[Anonymous No.13973811]

Just took this loaf out of the oven. It's my first time making sourdough bread, starter and all, and although I made some mistakes, I'm quite happy with the final result. What does /ck/ think? Crumb photo in an hour.
Also bread general.

[Anonymous No.13973907]

looks great, anon. keep at it

[Anonymous No.13973924]

What do you realistically need to make "healthy" brown bread AKA bavarian rye bread at home?

Can it be done with one of those quick recipes in a dutch oven?

[Anonymous No.13973947]

I like baking pastries and cakes but I hate making bread because of all the stickiness and mess involved in kneading, how do I get over this?

[Anonymous No.13973950]

>>13973947
Huh?

[Anonymous No.13973962]

First sourdough loaf came out about 20 minutes ago, bottom is a bit burnt but it smells great, can't wait to cut it open.

[Anonymous No.13973987]

>>13973924
its fucking bread mate, wholemeal flour, salt, water and yeast

[Anonymous No.13973994]

>>13973987
wholemeal rye flour will work?

[Anonymous No.13973995]

How do you manage/spread the time sourdough baking needs?

[Anonymous No.13974069]

>>13973811
Looks really good anon

[Anonymous No.13974109]

I just made some ciabatta and ate it already.
Also all bread itt looks good.

What do I do to make whole rye bread with the texture of ciabatta?

[Anonymous No.13974110]

>>13973811
>>13973962
both looks absolute great, nice job mate

[Anonymous No.13974116]

>>13973994
>rye
improves / rises really, really bad, especially with starter. thats why they often use brick-type forms to help it in the oven

[Anonymous No.13974152]

>>13973962
Crumb shot, I was worried it would be hollow, but was very hapoy it was this dense.

[Anonymous No.13974176]

>>13974152
dense bread is very bad because I don't like it

[Anonymous No.13974201]

>>13973811
That looks good dude! You may want to work on your final shaping so it doesn't come out lopsided.

[Anonymous No.13974206]

>>13973947
If you're working with fully hydrated dough, wet your hands first and fold the dough over itself. You honestly shouldn't be doing much kneading, anyway.

[Anonymous No.13974228]

>>13974176
Uh, ok?

[Anonymous No.13974256]

>>13974228
Stop making it?

[Anonymous No.13974425]

>>13974176
>OPEN CRUMB
>BREAD HAS TO BE ONE CERTAIN WAY
fuck off its fucking bread

[Anonymous No.13974446]

>>13973811
20% dark rye

[Anonymous No.13974566]

>>13974256
Nope.

[Anonymous No.13974585]

>>13973811
>I'm quite happy with the final result.
it's burnt.
bread should be baked covered and only uncovered at the end, for a short time, to develop a mild crust.

[Anonymous No.13974603]

>>13973947
>I like baking pastries and cakes but I hate making bread because of all the stickiness and mess involved in kneading, how do I get over this?
get a digital scale and a bread machine. use dough setting and bake in coven. use cornmeal +oil to prevent sticking. if breadpan seal starts to leak, simply add wet dough to the pan then the rest of the flour (no liquid). my pan has no seal at all and I still use it for kneading dough.

[Anonymous No.13974628]

bought a sixpack of beer which i don't like and ended up using to it replace water for my breads. breddy gud.

[Anonymous No.13974791]

>>13974446

how do you achieve such nice bubbles in your bread?
is it purely the knead time or what am I doing wrong

[Anonymous No.13974793]

>>13974585
>it's burnt

Maybe there's a wonderbread thread out there for you, anon. I don't think you belong in a real bread thread.

[Anonymous No.13974806]

>>13974791
This one isnt even that good. I've made some bread that has floored me how good the gas distribution was. This one was a pretty mid-tier product. I recommend you check out a the recipes in FWSY. They're based on number of folds, not kneading time. Also, lots of water..

[Anonymous No.13974814]

>>13974791
Not the rye guy but if you knead in a way that forces out the gas out of the dough you cant develop pockets. You may want to ferment longer too. Do you use a sourdough culture or yeast?

[Anonymous No.13974861]

>>13974628
It's impossible to use bear instead of water in dough because it kills yeast

[Anonymous No.13974874]

>>13974861
ok i guess that slice of bread i just had was a figment of my imagination

[Anonymous No.13974885]

>>13974874
Prove it

[Anonymous No.13974898]

>>13974861
what if the beer is re-fermented in the bottle? Wouldn't it introduce to yeast into the mixture instead?

[Anonymous No.13974903]

>>13974898
Not approved by FDA, but you're welcome to drink this illegal beer if you want to die, boomer

[Anonymous No.13974907]

>>13974885

[Anonymous No.13974908]

>>13974791
Yeah pretty much. Gluten development holds gas pockets

[Anonymous No.13974918]

>>13974814
sourdough, levain

>>13974806
thanks mane

[Anonymous No.13974919]

>>13973947
What hydration levels are you working with? 65% is a lot easier than 90%. The more you knead, the less sticky it gets. And use floured surface to prevent sticking to your table and extra flour to sprinkle when it sticks to your hands

[Anonymous No.13974927]

>>13974907
>That hand
You ok gramps?

[Anonymous No.13974938]

>>13974903
What? Le fin du monde is bottle refermented and is perfectly legal in the US.

[Anonymous No.13974945]

>>13974907
That's just bread though.

[Anonymous No.13974973]

>>13974861
>It's impossible to use bear instead of water in dough because it kills yeast
holy fuck, people like this are giving you cooking advice. ck truly is the lowest iq board.

[Anonymous No.13975028]

My fucking 80% hydration dough stuck to the goddamn banneton, of course. I had to pull it off so it completely collapsed and then it didn't rise at all. I knew this was coming, I kept folding it over and over again while it was rising and it just would not tighten up enough. What a pain in the ass.

At least that tip anon gave me about putting a sheet pan under the dutch oven worked great. The bottom crust is the perfect color.

[Anonymous No.13975087]

>>13973995
My schedule:

Friday evening: take the starter out of the fridge and add to it the amount of flour and water I'm going to need to make the levain. Ferment in room temp for 12 h.

I use the scrapings method, so I only make enough starter that I'm going to use. For example, when I take the starter container out of the fridge, there's about 10-20 grams of starter on the sides of the container. To this I add 40 grams of water and 40 grams of flour, because I'm going to need 80 g starter for the levain. When I remove the 80 g, I'm again left with 10-20 g in the container (the scrapings), which then just goes back to the fridge until I need more starter. There are no discards. I'm not sure how well this works if you bake less than weekly, since the starter may become somewhat dormant if it spends too long in the fridge.

Saturday morning and day: use the starter to make the levain. Fridge the starter. Ferment levain until it peaks, 4 h. Mix the rest of the dough, autolyse 30 min, mix with the levain and salt, knead. Bulk ferment 3-5 h depending on temperature, with folds every 1 h or so. Then shape into a loaf, put in banneton and proof in room temp for 0-60 min, then place into the fridge (coldest spot possible). Hold in the fridge until the next morning, or anywhere from 8-18 h.

Sunday morning: pre-heat cast iron pot for 1 h, then bake the bread straight from the fridge, about 30 min. Cool on a rack at least 1-2 h.

[Anonymous No.13975120]

what do you guys think of my bread? it's a bit salty so I'm going to use 2% instead of 3%

[Anonymous No.13975148]

What temperature am I meant to bake bread at? I know lower temp = softer crust, higher temp = harder crust, but how does that work in practice? Certain bread shapes I should bake lower, others higher?

[Anonymous No.13975153]

>>13974927
show your sissi boi

[Anonymous No.13975155]

>>13975148
you gotta give that bitch max heat until she pops and then you lower the heat and bake it to your desired shade of brown.

[Anonymous No.13975162]

>>13975155
Okay, so start at 450 (my oven's max) until it's fully risen and set, and then lower it to 400 or something to finish it?

[Anonymous No.13975171]

>>13975162
yeah dude that should work.

[Anonymous No.13975175]

>>13975148
Any country bread (like sourdough), baguette, ciabatta, etc should be baked higher (460-500 depending on your oven)

Enriched doughs (i.e. doughs with lots of milk, egg, sugar, etc) should bake lower, between 350-425 max

[Anonymous No.13975209]

>>13975171
Thanks, bro
>>13975175
You too. I've only got a tabletop oven with 450 max temp, and I'm baking on a silpat so I probably couldn't go higher than that anyway. Also working with 100% whole grain spelt, so stranger to bake than white flour. The loaf I made last night had a shitty crust at 400F, but I also didn't knead it well. Going for round 2 today

[Anonymous No.13975219]

>>13975162
If you're doing a boule (most breads ITT), preheat an empty, oven-safe Dutch oven at 450 for 30 minutes or more. Toss the dough into the Dutch oven with lid on for ~2/3 of the baking time, then take the lid off for the last 1/3 of baking. You want to bake it as hot as you can in the first few minutes to maximize oven spring, but after the yeast dies it's no biggie.

[Anonymous No.13975231]

>>13975209
>>13975219
^What this anon said. I wouldn't even change the temp. Keep it high. The point is to drive out moisture and get some nice caramelization on the crust. Too low a temp can dry it out too quickly

[Anonymous No.13975235]

>>13975231
>>13975219
I won't let you down. I'm gonna get that nut-busting crust, my brothers

[Anonymous No.13975241]

So I've posted a couple of times in this thread already but I do bake bread and other pastries professionally. I love these threads but I usually don't get to join in until they're already dead.

I'd love to teach one day so if you bread bros have any questions I'd love to help out

[Anonymous No.13975255]

my phone camera is pretty broken, but the bread turned out well. dutch oven is great.

[Anonymous No.13975265]

how much does a dutch oven cost and can i buy a knock off from alibaba as well?

[Anonymous No.13975278]

I was planning on doing a traditional black pumpernickel this weekend but forgot to order rye berries, and my flour folks aren't coming by for two more weeks. I think I'm just going to do a rye flour black bread instead. I'll return with updates on Saturday.

In the mean time, here's an olive levain loaf.

[Anonymous No.13975331]

>>13975265
Don’t buy chink food shit. Get a $40-$60 lodge and be patient

[Anonymous No.13975338]

>>13975331
>$40-$60
oh ok, i thought they're like 300

[Anonymous No.13975370]

>>13975338
They can be if you go williams sonoma or le creuset but lodge is fine

[Anonymous No.13975383]

>>13975338
Nah. $60 for my lodge 8 qt and it comes with a lifetime warranty. Fuck everything else

[Anonymous No.13975388]

>>13975278
I’ve seen this a bunch

[Anonymous No.13975405]

>>13975278

I may actually be able to pull of a volkornbrot or that black pumpernickel if I can find some rye berries locally.

>>13975388

I post it every once in a while.

[Anonymous No.13975464]

I killed my starter now I'm sad and feel stupid.

[Anonymous No.13975467]

>>13974152
It should be hollow anon. The more air there is in the bread, the stronger the gluten strands are the better the fermentation.

[Anonymous No.13975539]

>>13975241
Hey, I have a question. Is there a qualitative difference between the cultures in starters made from different flours? Like if I make starter from spelt, ei korn or rye, will the yeast and bacteria inside it be different in a meaningful way?

[Anonymous No.13975676]

>>13975241
How do I make a ciabatta but like with sourdough or something so it's not just plain white wheat ciabatta but like COMPLEX FLAVOR type ciabatta but also so it's not sour?

[Anonymous No.13975753]

>>13975539
The cultures themselves aren't very different however what you feed your starter could have add a different flavor overall (i.e. using rye or spelt giving it a more earthy taste). Also remember that yeast feeds off of sugar made from breaking down the starches in the flour. Using less/more starchy flours could have a significant effect on activity level. People generally use bread flour (I use bread and a special whole wheat we get in) because it's easier to control and has a mild flavor.

[Anonymous No.13975786]

>>13975676
You can use starter instead easily! To make a start that's not so acidic use it at a younger stage. When I feed my starter i feed it 100% hot water (125-130F, and it cools a little when i pour it out to be measured) and 20% starter, then 40%Whole wheat flour and 60% bread flour or high gluten flour. It should be ready in about 2 hours. This allows for less buildup of lactic acid (which gives it a sour flavor) and more acetic acid (a sweeter more complex flavor). Also try with 5-10% whole wheat flour in your final dough. Use less at first until you're more comfortable with it

[Anonymous No.13975811]

>>13975676
If what I said before doesnt make sense then here's an example recipe:

950g Bread/high gluten flour
50g Whole wheat flour
800g room temp water
20g salt
200g starter

Starter:
60g bread/high gluten flour
40g whole wheat flour
100g hot water (125-130F)
20g starter

[Anonymous No.13975837]

can i start a yeast culture using the yeast from a dry yeast pack? what about a 4year old yeast that has beeen through hot/cold cycles?

[Anonymous No.13975855]

My dutch oven is stainless and it's not clad, it uses a disc on the bottom. Can I still bake bread in it?

[Anonymous No.13975903]

>>13975837
>can i start a yeast culture using the yeast from a dry yeast pack?
yup. that's how I do it. I mix some ady flour and water then let it sit for a little while until I see some bubbles, then I put it in the fridge.

[Anonymous No.13975937]

>>13975837
>>13975903
Honestly i wouldn't recommend it. Fresh, instant, and active dry yeast all come from the same strain called saccharomyces cerevisia, which is also known as brewer's yeast. This strain is specifically cultivated because it is fast acting and powerful. With starters/levains you want slow acting and the diversity in cultures.

I would recommend just equal parts flour and water, leave it for 3 days then keep it on a feeding schedule for 2 weeks until matured

[Anonymous No.13975948]

>>13975855
A disc like the one for a springform pan? I would imagine so just dont let any temperature shock hit the disc or it may warp.

[Anonymous No.13975960]

>>13975948
A disc like cheapshit stainless steel cookware has. Pretty sure it's aluminum or whatever for "better" heating.

[Anonymous No.13976081]

>>13975120
2% is the usual percentage

[Anonymous No.13976105]

I get so fucking pissed trying to knead dough
>recipe says knead on a lightly floured surface
>flour is gone in 2 seconds and the dough starts to stick
>reflour surface
>fucking STICKS AGAIN
>keep fucking reflouring
>just fucking STICKS
>little more flour
>fucking STICKS AGAIN
>do this for fucking 20 minutes
>dough still tears when pulled and doesn't spring back when pressed
This is fucking ridiculous. Do I need to coat my fucking hands and table in silicone?

[Anonymous No.13976131]

i wish i could make bread but i dont have a dutch oven to bake it in

[Anonymous No.13976141]

>>13976105
Don't knead the dough. Google autolyse. Far superior

[Anonymous No.13976153]

>>13976141

An autolyse isn't a replacement for kneading. It is valuable to do, especially if you're using no-knead techniques, but it in no way replaces kneading.

[Anonymous No.13976229]

>>13976081
yeah but I read online that higher salt content can help avoid overproofing when doing cold proof. clearly they were wrong.

[Anonymous No.13976241]

>>13976153
I should've clarified. If you're making a bread where you're adding milk, eggs, sugar or other stuff than fine, you need to knead a little.

If it's just a sine country loaf, don't knead. Autolyse with stretch and folds. No kneading required

[Anonymous No.13976247]

>>13976229

That's a 33% increase in salt, though. If you're adding extra salt to get a retarding effect it shouldn't be more than an additional .1 or .2 baker's percent.

[Anonymous No.13976251]

>>13976105
>fucking STICKS AGAIN
Yes. And? Wet dough is sticky. Deal with it. Sticking is not really an issue during the kneading phase, at least as far as the dough is concerned. Of course it's not nice to end up with dirty hands which is why people like mixers. Just accept that it sticks and use a bench scraper to detach the mass of dough from the work surface periodically. Have a brush nearby to easily clean the dough off of your hands when you're done. Personally I don't use any flour when hand kneading wet doughs because it doesn't really help and only throws off the recipe by adding more flour than was measured.

When the dough is well kneaded, you should feel it transitioning from "sticky" to "tacky". It will still stick, but it will feel as though the dough wants to stick to itself more than to your hands or the table, and you'll be able to move it around without pieces tearing off where ever you touched it. If this doesn't happen, it's because either you didn't knead enough, the flour was too weak or there was just too much water in the recipe.

You should only really worry about sticking after the dough is shaped, which is when sticking might cause it to deform or collapse and give you a funny looking final product.

[Anonymous No.13976257]

>>13976241

For sure, was just pointing out that it isn't "take out kneading, add in autolyse.". It's "take out kneading, add in autolyse and stretch and fold/coil fold/lamination/rubaud method"

[Anonymous No.13976263]

>>13976247
I never thought about it like that. usually I make my bread with the standard 2% though. every once and a while I try to make a change based on what I read but this time it didn't work out.

[Anonymous No.13976284]

>>13976263

That'll happen, and it's good your experimenting. It's always nice when it does work out.

[Anonymous No.13976294]

>>13976105
What’s your hydration? 65-70 would be something you’d knead by hand and if it’s sticking, flour and knead some more. Don’t be heavy handed either, or else you’re pushing it into the surface

If it’s >75 that’s a super wet dough and you’d want to use slap and fold/stretch and fold technique

[Anonymous No.13976297]

>>13976284
yeah, I'm always surprised at how minor improvements to timing and technique can completely change the quality of bread.

[Anonymous No.13976398]

>>13976294
1 cup water, 2 cup flour

[Anonymous No.13976419]

When kneading dough don't beat it up but stretch and fold it against itself so that it forms a smooth outer surface

[Anonymous No.13976427]

>>13976419
As I got more pissed off, I started folding it and then punching it flat, folding it, punching it flat, and found that my knuckles stuck to it less than my fingertips

[Anonymous No.13977006]

>>13975028
Get some rice flour and use that in your banneton. Solved any sticking issues for me.

[Anonymous No.13977038]

>>13973811
Made this the other day.

I want to try try making a sourdough bread but I don't have a scale to weigh everything. Is a scale absolutely necessary? I would buy one but I can't right now because of the lockdown.

[Anonymous No.13977051]

>>13974973
unless you're drinking piss water no baker's yeast can survive that much alcohol.

[Anonymous No.13977097]

>>13975837
I just got my sourdough starter going.

What really got it going was adding acid to the culture after 3 days of it doing nothing. I put in some pineapple juice and apple cider vinegar last night and it’s growing well now. The yeast and bacteria grow in a pH of around 3-6, which is around the pH of pineapple juice

Just a tip if you’re starting one

[Anonymous No.13977129]

>>13976398
>1 cup water = 236.6 grams
>2 cups of flour = 240 grams
Nigga you working with a 99% hydration dough. No wonder it’s so wet. Work with weight, not volume.

If you want it in volume try this instead
>3.5 cups flour
>1 and 1/4 water
That’s around a 67% hydration dough

[Anonymous No.13977159]

>>13977038
It would be extremely helpful. Otherwise, try to make the grams to cup conversions if you have a sourdough recipe
>1 cup of flour is ≈ 120 grams
>1 cup of water is ≈ 237 grams

[Anonymous No.13977164]

[Anonymous No.13977171]

>>13977164
I don’t like pubes

[Anonymous No.13977196]

>>13973811
Your house looks nice

[Anonymous No.13977249]

>>13975937
Equal parts as in equal mass or volume?

[Anonymous No.13977259]

>>13977164
This looks nice and yummy

[Anonymous No.13977315]

>>13977164
Needs more pubes

[Anonymous No.13977327]

>>13975265
Make sure you get an enameled Dutch oven with no plastic handles/knob-covers. I think I got one at Walmart for ~$50, and it's held up well. Staub is a good alternative to the pricier Le Creuset. If you get a non-enameled Lodge one (i.e. it's the color of iron), it's difficult to cook tomato sauces and other acidic things — but tomato sauce is one of my most-cooked dishes in the Dutch oven.

>>13975255
You can still see deep caramelization and good oven spring. Nicely done, anon.

[Anonymous No.13977336]

>>13977327
funnily enough the crumb of the uncut loaf was better than the one cut.

[Anonymous No.13977344]

>>13977129
>1 cup water = 236.6 grams
>2 cups of flour = 240 grams
>Nigga you working with a 99% hydration dough.

[Anonymous No.13977351]

>>13973811
Just baked again today. I think I'm gonna try the sprouted rye from tartine no. 3.

[Anonymous No.13977595]

>>13977351
Formula?

[Anonymous No.13977988]

I really like making oat flour and using it in my various drinks and dessert dishes, but have never made a sourdough bread. Is it possible to make an effective sourdough starter with oats/oat flour? I've heard you need to add a culture like that of kombucha in order to achieve desirable results. I've considered using rye, but I don't have any on me at the moment and just want to make a starter already.

[Anonymous No.13978059]

Took the soda bread pill yesterday and really enjoyed how quick it was, means if I used up the last of my load the night before I can knock up a new one before breakfast. Any other decent no-prove breads?

[Anonymous No.13978141]

>starter is +50% after 2.5 weeks
LOAFS HERE I COME

[Anonymous No.13978238]

>>13975087
Thanks anon but, fuck me, that's a long process. Only way i see it worth the time is if you bake 2-3 loaves

[Anonymous No.13978709]

i'm thinking about making bread, i've got at least some of what i'd need to get started.

[Anonymous No.13978749]

>>13974566
I’ll fucking gut you, you little bitch.

[Anonymous No.13978809]

>>13974861
It literally fucking doesn't you retard, I've made dozens of breads with beer in them.

[Anonymous No.13978899]

>>13974861
The bear will also kill you, which complicates things.

[Anonymous No.13978969]

>>13978709
Just make sure you know the differences in using active dry vs. instant yeast.

[Anonymous No.13978974]

>>13973811
Looks delicious. Grats. Even if it didn't spring up as much as you want, those nice crusty loaves are still great for sammiches.

>>13973947
No-knead Dutch oven bread is your friend. Pic related. Recipes are all over the Internet and are ridiculously easy.

[Anonymous No.13979003]

>>13976105
Fuck 'lightly' floured. Use handfuls until that fucker stops sticking.

[Anonymous No.13979005]

>>13977351
Tell me exactly what you did right there to get the big wonderful bubbles.

[Anonymous No.13979026]

>>13973811
YEAH hmmm thats a BIG BOI. My dicks going hard im hungry

[Anonymous No.13979027]

>>13978969
Yup, i'm planning no knead and overnight rising in the fridge.

Shouldn't be a problem.

I've made bread before but not in probably 10-12 years.

[Anonymous No.13979047]

>>13976105
get a bread machine/mixer do not knead your dough yourself. too much work.

[Anonymous No.13979048]

So /ck/ I need some advice and this seemed like the most relevant thread, I used raisin yeast to make a sourdough starter and am now using the left over water to make a drink, it's in a big jar filled with water and some cut up apples and honey. Am I brewing booze, soda, or poison?

[Anonymous No.13979052]

>>13979048
Drink it and tell us.

[Anonymous No.13979070]

>>13974973
What do bears have to do with bread making? I'm very interested and be welcome to any business proposition for bear bread

[Anonymous No.13979106]

Oi, whats the rule for poolish percentages?
For example, my last loaf followed the flour water salt yeast example, where the poolish is
>500g flour
>500g water
>0.4g yeast
and then after fermenting overnight, mix that with
>500g flour
>250g water
>3g yeast

Thats a 50% poolish dough with 75% hydration.
Could i theoretically make it 80% poolish with 80% hydration by doing something like
>800g flour
>800g water
>.6g yeast
for the poolish, and
>200g flour
to firm up the rest of the dough?
I realize that the poolish would have difficulty pulling away from the sides of the bowl i mix it in if i dont add water to the second step, but if i manage, would it taste better, or have a better texture?

[Anonymous No.13979159]

I've never understood the whole hydration percentage, can someone please explain it to me?

[Anonymous No.13979180]

>>13979159
its basically saying how much water there is per gram of flour.
100g water, 100g flour = 100% hydration
225g water, 300g flour = 75% hydration.

The higher the water content, generally the more airy the bread is, but also the more difficult it is to work.

[Anonymous No.13979187]

>>13979180
so the more a dough approaches batter consistency, the better the resulting bread will be? does that imply pancakes are the ideal bread?

[Anonymous No.13979196]

>>13979106
Polish should use 33% of the flour weight

[Anonymous No.13979413]

>Sourdough starter smells delicious and is very active
We did it brehs. Now I just have to decide on what to do with it, are sourdough sandwich breads a thing? Can I just a load like normal and throw it in a tin with a steam bath in the oven?

[Anonymous No.13979423]

>>13979196
why?
i did 50% and it was fine, just a little dense.

[Anonymous No.13979499]

>>13979187
eeeeeh, not really.
so in the initial stages of making the dough, it might be batter-like. However, after kneading, proofing, and doing all the steps that would mature dough, the dough shouldnt be a batter, it should be like a ball that has a ton of water trapped inside. Sorta like a sponge, as long as it holds its shape and has a high water content, itll be airy.

Now another thing about the pancake batter, is that it has fat to make it soft. You add butter, oil and egg yolks to provide fat. Bread dough only has water, salt, yeast and flour, with some other things if you're a fancy bitch. If you add a lot of oil to your dough, it will totally end up softer and less crisp.

Finally, the airy-ness of pancakes and bread is different. Pancakes actively DONT want gluten. Makes em chewy like bread. Which is why you only barely mix the ingredients together in batter, while you knead bread dough. Big holes and glossy looking strands within the bread are from gluten production.

So the wetter the dough the better, but it should still turn into a ball and hold itself up on its own.

[Anonymous No.13979746]

first bread, tasty but shite texture, like eating a pillow. crust was good but very light.

Any recommendations?
Friend told me to pour water into my dutch oven over the bread or something, or put ice cubes in the sides. Sounds not the dumbest but ive never seen anybody do that.

[Anonymous No.13979759]

>>13979746
if your dutch oven is properly preheated, and you dough has enough moisture, you should be fine just putting the dough in the dutch oven, popping the lid on, and putting it in the oven to bake.

Then remove the lid at the end to crisp up the crust.

[Anonymous No.13979769]

How to starter without wasting a ton of flour?

[Anonymous No.13979776]

>>13973811
Feed it with cum instead.

[Anonymous No.13979788]

>>13979769
how is making a starter a "waste" of flour?

[Anonymous No.13979935]

Made some buns based on a bagel recipe. Why do bagel exist? For bread fetishists?

[Anonymous No.13979977]

>>13978709
Have fun. Don’t forget if you think you’re done kneading, knead for 5 more minutes. People new to bread making always under knead bread

[Anonymous No.13979985]

>>13979047
His problem was that he was working with a near 100% hydration dough. Fucking kneadlets need a bread machine

[Anonymous No.13980027]

>>13979048
Mot likely alcohol since that’s how alcohol is made

[Anonymous No.13980035]

Am I messing something up if I work the dough vigorously (without tearing) before starting the folding process? It feels good to give it some strength before folding but I can't discern if it does "bad" things to the dough.

[Anonymous No.13980068]

>>13979413
Yes

[Anonymous No.13980077]

>>13980035
Do you want an open or closed crumb?

[Anonymous No.13980080]

out of all the faggots in the restaurant and food business, why did /ck/ have to put out the bakers out of business?

[Anonymous No.13980085]

>>13980077
Open, initial kneading should contribute to gluten strength which traps more gas. It's only done once after the mixing is over and not before every fold.

[Anonymous No.13980104]

>>13980080
Bakeries are luxury products without typical table space for socializing nor alcoholic drinks to kill time chugging down for hours. Even if they did it doesn't go well with pastries. Ever had a beer with cinnamon buns? Disgusting.

[Anonymous No.13980128]

>>13980085
If hard kneading pre-proofing I don’t think it’d hurt, since the gas will mostly be forming during the proofing stage

If hard kneading post-proofing then you’d be knocking out the gas.

However, if you’re kneading it like a regular white sandwich bread, I would think you have a lower hydration dough.
Which you wont get the steam (for the higher rise and open crumb) you’d get in a higher hydration dough, where you’d do your slap and fold or a stretch and fold technique rather than a regular knead

[Anonymous No.13980130]

>>13980085
Next time make enough dough for two breads. When you mix them, make one half a kneaded dough and the other half the other method. Then you can see the difference yourself

[Anonymous No.13980138]

How great a length should you go to get steam in the oven, without it built in?
Do you put in 3 different pans/cups/irons with boiling water, soaked rags and various heat retention rocks plus several doses of sprinkled water to really saturate or how crazy does it need to be to have maximum effect?

[Anonymous No.13980164]

>All those juicy, thicc golden brown crusts on everyone's breads
How do I achieve this level of bread chaddery? Is it as simple as spraying the surface with water every now and then?

[Anonymous No.13980165]

>>13980138
It don’t have to be as autistic as Joshua Weissman. If in a Dutch oven, mist it with water from a spray bottle, but the bread should have enough water in it to steam anyway.

If your baking on a sheet, throw a couple ice cubes on the bottom of the oven and spritz. Or have a HOT pan below and put water in when you put the bread in

[Anonymous No.13980174]

>>13980164
What are you getting? Pale bread? Burnt?

[Anonymous No.13980186]

>>13980165
>Or have a HOT pan below and put water in when you put the bread in
This is my current method, along with a spray bottle. It's just a thin sacrificial piece of shit pan though, not a scorching hot thick iron slab or anything. Sometimes I think my bread is getting a crust too early anyway but I might be imagining things.

[Anonymous No.13980189]

>>13980174
Pale bread, very pale. Paler than my ass cheeks.
I made a loaf today and the top was browning very slightly and the undeneath was still raw, so I knew I was doing something wrong.
Later, the crust went from firm to soft.

[Anonymous No.13980200]

>>13980186
What do you mean forming crust too early

[Anonymous No.13980205]

>>13980189
Walk us through your baking process

[Anonymous No.13980208]

>>13980189
Bake it hot as hell from the start, at least 250c (~480f). Lower to 225c after 20min with steam added, check posts above for ways to steam. Let it sit until it actually gets color which can be another 20 or 40 minutes. If using a dutch oven, rmove the lid after the first 20min.

[Anonymous No.13980217]

>>13980200
The rising may not be finished before the crust forms so it rips itself upwards in rifts. Doesn't happen that noticeably nor all the times.

[Anonymous No.13980228]

>>13980217
Temperature? You scoring your dough?

[Anonymous No.13980255]

>>13979788
I think he's talking about dividing and discarding.

[Anonymous No.13980257]

>>13980228
Basically as hot as I can get it initially on pre heated sheets or dutch ovens. Sometimes scored, sometimes not. Deep cross section scores work better to prevent it, probably due to leaving such a large gap for it to "fill".

[Anonymous No.13980269]

>>13980257
Try 450 for 20 min and finish at 400

[Anonymous No.13981137]

Everyone is gearing up for the weekend, right? Finally ordered some rye meal from my flour broker which means we're doing volkornbrot this weekend.

Left is the rye sour (13.2 oz rye meal, 13.2 oz water, .7 oz ripe starter) and to the right is a rye chops soaker (10.1 oz rye chops, 10.1 oz water).

Tomorrow this will be mixed with a little bit more rye meal, water, sunflower seeds, yeast, and salt, and miraculously turn into bread even without any actual flour in it.

[Anonymous No.13981140]

>>13979935
Those look really tasty. Here's some pumpkin bread I made.

[Anonymous No.13981197]

How come sourdough bread doesn't cost 20$/loaf or something? The time and attention it requires is ridiculous

[Anonymous No.13981215]

>>13981197

If you time batches out right you can get about 600 loaves made from start to finish with a total of 12 hours of labor, and flour is practically free.

[Anonymous No.13981216]

>>13981140
>Here's some pumpkin bread I made.
that's cake, not bread. whoever eats that is going to have a short life.

[Anonymous No.13981226]

>>13981197
because if you're a baker, most of it is just labor, not actual material cost.

The labor itself isn't that expensive when scaled up to a commercial scale of a few dozen loafs a day.

[Anonymous No.13981228]

>>13981216

Not him, but it's colloquially known as pumpkin bread. You're being pedantic and purposefully obtuse. Also, that's not how nutrition works.

Looks good other anon. I'm doing some banana bread before too long.

[Anonymous No.13981285]

>>13974152
needs more aeration aka kneading

[Anonymous No.13981966]

>>13979769
Like maintaining a starter or getting one going? Because if you're getting it going, waste is inevitable. If you're maintaining it, you have to do some math to figure out how to make just enough to work with your recipe and still have enough left over to put in the fridge for next time.
If you're reluctant to throw away the discard from a mature starter, you can mix it with some flour and buttermilk to make some pancakes.

[Anonymous No.13981986]

i made starter and it's active enough to make bread, but i don't know what's different between sourdough bread and normal bread.

[Anonymous No.13982012]

>>13981986
One is sour, the other isn't.

[Anonymous No.13982144]

>>13981197
They stress out the fermentation process and often include commercial yeast for more reliability. So it's technically sourdough but entire point of having a slow fermentation of wild yeast is gone.

[Anonymous No.13982274]

>>13981986
Active dry yeast is just yeast (brewers yeast) which is very strong and only good for one quick go. They usually die or expire after a while

Sourdough is a mixture of bacteria (which spits out acid causing a tangy flavor) and slower growing yeast (allowing for longer fermenting times = more flavor). It lives forever

[Anonymous No.13982330]

>>13974152
This loaf of yours should have been divided in two and let the bread proof for at least 3 hours before putting it in

[Anonymous No.13982344]

>>13979048
Fucking poison?
Raisin yeast is possibly toxic if used with honey, are you RETARDED?
If you don't know where the honey came from, fucking toss it, as you're making a botulism fucking BOMB which will KILL IN A SINGLE SWIG.
Holy shit, do you fuckers want to die???

[Anonymous No.13982350]

>>13980027
>>13979052
And you two retards are egging him ON!
What the fuck is wrong with the board?>>13979048
DONT DRINK THAT SHIT NIGGER.

[Anonymous No.13982469]

>>13982344
Yeah kinda

[Anonymous No.13982733]

>>13973811
reposting my first attempt at making toast. turned out pretty good

[Anonymous No.13982760]

>>13973811
can i pause kneading by throwing it in the fridge for couple hours and then continue?

[Anonymous No.13983077]

>>13982330
Did a 12 hour cold proof

[Anonymous No.13983113]

>>13982760
just throw a towel over your bowl and leave it out on the counter

[Anonymous No.13983227]

gib /ck/ approved savory bread recipes

[Anonymous No.13983520]

Give me one good reason I should bake bread instead of chocolate chip cookies faggots.

[Anonymous No.13983531]

>>13983520
maybe because you don't want to be a fat pos

[Anonymous No.13983852]

>>13982733
Toast is toasted bread, not baked dough

[Anonymous No.13983887]

>>13981137

Slowly becoming volkornbrot.

[Anonymous No.13983933]

>>13983887

This bread has a hot and short bulk ferment because almost all of the rye meal was already prefermented over 16 hours, and there is no gluten development to speak of during mixing that then needs strengthened over time. Got it wrapped up in a seed starting mat working its way up to 85F.

[Anonymous No.13984018]

>>13983887
So is this going to be a dense bread like pumpernickel?

[Anonymous No.13984026]

>>13974256
>>13978749
Make your own goddamn bread you pussy

[Anonymous No.13984028]

>>13984018

Yes. It's a very dense German bread that ends up having this crazy strong flavor. It goes very well with butter and jam or cured fish/meats. It needs at least 24 hours to rest after baking, ideally 72, because it's basically just a mass of hydrated rye chops. I'll probably only make it through 24.

Ready for final ferment, going back to the heat mat.

[Anonymous No.13984034]

>>13981216
It's okay anon, you're entitled to be retarded.

[Anonymous No.13984049]

>>13973811
Question for /ck/, I’ve been trying to make a sourdough starter for almost two weeks now but I can’t get good rise out of it. It had a great burst at a couple days in but only minor bubbles since. I made one in a cooler kitchen a couple years ago with the same method and it only took about a week. I’m refreshing once a day with
>70 g 90 degree bottled spring water
>50 g whole wheat flour
>40 g starter

Any ideas what I’m doing wrong? Should I be feeding it twice a day?

[Anonymous No.13984068]

>>13984028
are you german?

[Anonymous No.13984091]

>>13984068

Nah, but my former boss was and we'd do some slightly more obscure German stuff at the bakery on occasion. I'm curious to see how this goes since I've never made it at home before. My only fear is that the dinky mixer I have didn't do a good enough job of bringing it all together, but we'll find out.

[Anonymous No.13984093]

>>13984049
I would say less starter, like 15 grams and 1:1 flour to water ratio. Then put it somewhere warm. Or you can try making it with rye, it's a bit more forgiving.

[Anonymous No.13984151]

Dough is looking good, finally got some wheat flour with 12g of gluten protein content. Doing coil folds and hoping it's not messing things up. Give me your ferment energy /ck/.

[Anonymous No.13984204]

>>13984093
Fair enough, I’ll give that a shot. Thanks bud

[Anonymous No.13984240]

Almost ready.

[Anonymous No.13984258]

>>13974907
Faggot hands.

[Anonymous No.13984267]

>>13984240

Boiling water into preheated pan is the best way to do steam if you aren't using a Dutch oven.

[Anonymous No.13984273]

[Anonymous No.13984302]

>>13984240
>>13984273
That came out differnent to what I was expecting

[Anonymous No.13984308]

>>13984302
Because they aren't the same poster.

Totally different breads.

[Anonymous No.13984310]

>>13984302

You got a decent nose exhale out of me.

[Anonymous No.13984348]

Reading FWSY the "OVERNIGHT COUNTRY BLONDE" recipe doesn't have a pre-shape stage. You just dump it out and shape it once before putting it in a banneton. I've always done some pre-shaping to add strength before the shaping, any tips on how to proceed? Try to judge how badly it flattens itself?

[Anonymous No.13984355]

>>13984267
Woah doesn't that fuck up the pan? Same reason why you shouldn't put a scorching hot pan under the tap, even with hot water, because it will warp, no?

[Anonymous No.13984358]

>>13984355
he's pouring from a kettle, it's boiling water.

[Anonymous No.13984359]

>>13984358
Still, the thermic shock is hundreds of degrees in difference.

[Anonymous No.13984366]

>>13984355

Pouring boiling water helps with that, and cast irons have enough mass that a cup or two of water 200 F below it's temperature puts a relatively low thermal stress on it. I wouldn't do that with a stainless steel.

[Anonymous No.13984376]

>>13984359
It's not as bad as you're thinking, the water is vaporized to steam very quickly since it only needs to be 212F, the cast iron is at ~400-450F, and the water is already boiling. Further, you're only using a cup or two at most, it's not all that much water.

[Anonymous No.13984379]

>>13984348
He only recommends that for the doughs that are higher in rye content, and I don't believe that one had very much rye. Here's what I got when I baked the country blonde recipe.

[Anonymous No.13984404]

>>13984379
So I should reasonably skip the pre-shaping then? As you say, it's just 50g of rye in it.

[Anonymous No.13984415]

>>13984404
I didn't do any pre-shaping. Only for his Field Blend recipes.

[Anonymous No.13984435]

>>13984415
Aight, I'm just worried as I've had quite a few breads go flat due to insufficient strength to keep them together. Not much you can do at the end other than preshaping and shaping to avoid that. Really hoping for some nice big holes for once, pic related.

[Anonymous No.13984456]

>>13984435
I always had problems with his pure levain recipes until I realized that I wasn't folding enough while mixing, and my folding techinque was shit. Once I fixed those two things, my dough was a lot stronger and stopped flattening out in the oven.

[Anonymous No.13984463]

>>13984456
I'm on my 6th fold and counting over there, dough is looking pretty flat still. Got any tips?

[Anonymous No.13984492]

>>13984463
The pure levains rise pretty slowly, so you shouldn't expect anything significant until 6-8 hours in. Watch Forkish's videos on youtube to get a better idea of what the techniques described in the book are supposed to look like.

[Anonymous No.13984529]

very comfy grandpa vibes coming through
https://youtu.be/_2MdV4swu0A

[Anonymous No.13984582]

>>13984267

Out of the Pullman pan after 15 minutes at 470 and 60 minutes at 380. It has a other 15 to 30 minutes which will firm up the sides and darken the loaf overall.

The entire apartment smells like dried fruit right now. Fuckin love making rye. The shaping wasn't perfect unfortunately. I'll keep a better eye on it when making the pumpernickel.

[Anonymous No.13984694]

>>13984582

All done. Now to cool and then rest in plastic wrap until at least tomorrow. Probably won't have the patience to wait a full 48 hours.

[Anonymous No.13986408]

>>13984694
Looking forward to that crumb shot.

[Anonymous No.13986497]

What am I supposed to do if my dough is too slack and sticky? My last dough was like 80% hydration and I tried doing extra folds while it was rising, but it never firmed up enough. I used half for a loaf and half for pizzas and it was too sticky so both ended up being a fucking mess.

[Anonymous No.13986531]

>>13986408

I'll be sure to report. It tends to just be a solid mass of rye with sunflower seeds interspersed.

[Anonymous No.13986548]

>>13986497

Recipe? Also, 65 to 75% hydration is a really great range to work in if you find you're having problems with higher hydration doughs. They can teach you a better feel for what's happening on a moment to moment basis while being a little less forgiving.

[Anonymous No.13986551]

>>13986548

A little more forgiving*

Sorry, been drinking whiskey.

[Anonymous No.13986552]

>>13984267
I watched a Julia Child video where she straight up opens the oven and sprinkles some water over the dough. The loaf came out just like those fancy hipster loaves

[Anonymous No.13986566]

>>13984049
Too much water = watery starter = co2 escapes and the mix can't rise

[Anonymous No.13986568]

>>13986548

[Anonymous No.13986585]

>>13986497
You sure you doing it correctly? This guy goes up to 120% and it still does fine
https://youtu.be/2XCbonAQkWU

[Anonymous No.13986651]

god i love bread

[Anonymous No.13986654]

>>13986497

I'd recommend looking up Forkish's YouTube videos and making sure you're doing things right. No knead can be particularly cruel to small deviations in technique.

[Anonymous No.13986774]

Is there a bread for someone that doesn't like the sourness in sourdough?
I like a nice crust and big pockets of air, but sourdough is too off for me.

[Anonymous No.13986776]

>>13986774
Yeah man ... is called “bread” ... I highly recommend it

[Anonymous No.13986865]

Is anyone interested in helping me make a wiki/read the fucking sticky type thing for /ck/

I feel bread making could give a lot of input and help troubleshooting.
sites.google.com/view/olietbang

[Anonymous No.13986946]

What do I do with a big pile of slack dough I've proofed overnight in the fridge? It was way underdeveloped but I ran out of time yesterday. If I put it in my dutch or on a sheet it's gonna be a nice round pancake. What are my alternatives?

[Anonymous No.13986951]

>>13986776
Not that anon but isn't it hard to get nice pockets of air on commercial yeast due to the small fermentation window it provides? Just gotta fold fast?

[Anonymous No.13987819]

>>13978709
First bread went well I think, crumb shot soon

[Anonymous No.13987862]

how into marbled bread?

[Anonymous No.13987874]

>>13974861
Not sure if it's a troll or what but I hope you get ass cancer.

[Anonymous No.13987884]

>>13987862

Marbled bread is typically made by just adding malt syrup to a portion of the dough. It's basically just coloring and adds nothing else to the bread. The marbled rye you see in grocery stores is maybe 15% rye flour and then malt syrup for some nifty coloring and people think that that's what rye bread is.

[Anonymous No.13987895]

>>13987884
what? i thought it's two separate doughts that have been twisted together

[Anonymous No.13987904]

Started baking bread during quarantine and have been upping the hydration of the dough with each loaf. This one was probably about 80?

[Anonymous No.13987906]

>>13987819
I wanted to wait another 45-60 minutes before cutting into it, but people started waking up in the house and wanted fresh bread with their breakfast.

Overall i'm pretty happy with it, being a first attempt.

[Anonymous No.13987907]

>>13987904

[Anonymous No.13987913]

>>13987895

I mean I guess it's technically two separate doughs, but the only difference is that one is colored.

[Anonymous No.13987930]

>>13987906

Looks like a great loaf for a sandwich or to slap some eggs on top of.

>>13987907

You got a really nice color on that crust. That *may* be a little underproofed based on the crumb. Typically if you have some big holes along with some significantly tighter parts that can be why.

[Anonymous No.13987954]

>>13987930
does that mean bread without large holes is underproofed?

[Anonymous No.13987969]

>>13983520
You should consider all kinds of baking because it will make you a better cook overall.

[Anonymous No.13987979]

>>13987954

Not at all, especially with lower hydration doughs which tend to come out with a tighter crumb. When you have some really big holes in the presence of a tighter crumb overall that's a sign of underproofing or not enough gluten development. My suspicion is that when a loaf like that hits the oven it has a lot left to give in terms of expansion because it's underproofed, and then the gluten network isn't stable enough to handle it and just tears in places, creating the large holes among a tighter crumb.

Overall that bread looks really good, though. The crumb isn't that uneven so it's probably pretty close to perfect. Slightly more gluten development and a bit more time proofing and those tighter spots may have opened up a bit more and those really large holes may have been a bit smaller.

[Anonymous No.13988000]

what is brioche for
is it normal to have 5g of sugar in a 120kcal roll

I sliced it in half and topped with swiss cheese and inserted into a 400 degree oven until crispy and it was good

[Anonymous No.13988006]

>>13987930
>Looks like a great loaf for a sandwich
That's the plan for lunch

[Anonymous No.13988012]

Just got some live yeast cu/ck/s

literally have never made bread what should i do with it? any good recipes?

[Anonymous No.13988021]

Hey guys,

it's Claire from BA. Gonna make a video on how to recreage supermarket wonderbread. Any tipps for an ol' Southern gal like me?

[Anonymous No.13988032]

>>13987930
I’m really surprised at how good my crusts have been. They’ve all been good, from my first loaf. I don’t take any credit for it, idk wtf I’m doing. Must be my oven.

[Anonymous No.13988055]

>>13976105
When I was making a dough earlier I would knead until it starts getting sticky. Add a little flour and gently knead it and stop just before it gets sticky again, tear some dough out and ball it, put it in the pan, and then do it again, forming several slightly moist balls and then tear and merge them together a bit.
Then again, I was working with a yeastless dough, (Baking soda + Lemon Juice) so I had to work quick, get it in and get it cooking. (So I could get optimum oxygen output from the chemical reaction of a base and acid)
I mean you don't need yeast to make a dough, its the gas you need to lift the dough and then the denatured protein in the flour holds those holes together forming a sponge.
You probably could form bread with a very fizzy carbonated drink. It just won't be as optimal as using yeast because yeast is both a useful accidental byproduct of flour getting damp, and also because yeast is just very good at its job. (The only time it isn't if if you kill it by adding too much salt or putting it straight into water thats too hot. Salt's the regulator)

[Anonymous No.13988079]

>>13986951
Use instant yeast

[Anonymous No.13988260]

>>13988021
Yeah come fart in my mouth

[Anonymous No.13989025]

Is sourdough a realistic prospect for an everyday bread? I’m attracted to the idea because all you need is flour and that means I can just live off a 25kg bag for weeks/months. But it sounds like maybe it takes too long to be able to manage three loaves a week.

[Anonymous No.13989424]

Bros my dough has been turning into a thick sticky batter and gluten hardly forms

[Anonymous No.13989901]

I can’t find yeast for the fucking life of me since the panic buying started, so I’ve been experimenting with sourdough this weekend so I can conserve my last jar. I just adapted my favorite sandwich loaf into a sourdough-leavened version, and it’s damn near perfect. If I could get just a tiny bit more height out of it I’d be thrilled, but right now I’m just happy that my baking doesn’t have to stop if I can’t find more yeast.

[Anonymous No.13990071]

My oven only reaches 230 C° can i get away with keeping a 250° recipe for longer?

[Anonymous No.13990141]

>>13977038
Never made sourdough so take this with a grain of salt but from what I understand your starter will deflate when you measure it out and that makes it very hard to measure with a cup. 1 cup of slightly deflated starter wont be the same as 1 cup of super deflated starter.

[Anonymous No.13990231]

>>13989901
I figure sourdough is just like normal bread: you just add a bunch of starter to flour and water to make leaven then use that as store yeast.

[Anonymous No.13990374]

>>13973811
4/10, definitely not great, would never buy this thing
>>13973962
>>13974152
6/10
>>13974446
3/10
>>13975028
5/10 based on this photo, but actually might be better than that
>>13975120
3/10, this is that cake tier shit some stores sell
>>13975255
6.5/10, best one so far
>>13975539
4/10, huge forehead
>>13977038
5/10
>>13977351
3/10, looks like failed experiment
>>13978974
>>13979746
cake/10
>>13982733
>>13983852
absolute fucking cake, throw it out of window and watch it bounce
>>13984379
3/10
>>13987819
>>13987906
another sponge cake, but for the first attempt it's good
>>13987904
>>13987907
5/10 but it's a pity, looked promising from outside
>>13989901
uh/10 I guess

[Anonymous No.13990534]

>>13990374
wrong board buddy, tv is over here:
>>>/tv/

[Anonymous No.13990633]

Very happy with her, she came out of the oven singing.

[Anonymous No.13990638]

If i add booze in the dough will it fuck up the leaven process?

[Anonymous No.13990701]

Made bread for the first time, sourdough bread. Even though I made some mistakes (it was 750 cc of water not 750 grams) but nonetheless it went well
With 1 kilo of flour and 200gr of sourdough starter

[Anonymous No.13990706]

>>13990701

[Anonymous No.13990723]

>>13975937
just to get it going. once it is going it will naturally change over time. you do not need to do any of that stupid crap in your post.

[Anonymous No.13990730]

>>13984694

It is time.

[Anonymous No.13990736]

>>13990730

[Anonymous No.13990759]

>>13990730
that's edible but under done.

[Anonymous No.13990774]

>>13990759

It's not under baked, but certainly could have benefited from another 24 - 48 hours resting. I wasn't going to wait that long, though.

[Anonymous No.13990776]

>>13990633
Very pretty anon, A+

[Anonymous No.13990781]

>>13990774
>It's not under baked
yes it is.

[Anonymous No.13990784]

>>13990781

Evidenced by?

[Anonymous No.13990789]

>>13990774
>benefited from another 24 - 48 hours resting. I wasn't going to wait that long, though.
you people, you sourdough people. you are wasting your time, you want a sour taste? add acid and use regular yeast. jeez. it's bread.

[Anonymous No.13990794]

>>13990789

Resting after baking. Rye bread needs time to set before slicing or it can come out gummy.

[Anonymous No.13990831]

>>13990794
what is the point of baking with rye it's just inferior to wheat....

[Anonymous No.13990840]

>>13990831

Tastes good.

[Anonymous No.13990895]

Making Beef Bourguignon for dinner, and figured I would make some baguettes to sop up any extra sauce. It's fucking hot out today, so everything rose way to fast which means no great flavor development, and there was limited ability to work/shape the dough. But as a vehicle for sopping up sauce these should do fine - crispy crust, soft innards.

[Anonymous No.13990991]

~16% Rye bread
This one rose considerably more than the 20%

[Anonymous No.13990996]

>>13990991
Forgot pic

[Anonymous No.13991078]

>>13990996

Nice looking crust.

[Anonymous No.13991248]

>>13990996
>>13991078
Thanks.
‘Tis the crumb shot

[Anonymous No.13991312]

First ever sourdough bread made with a week old starter. Gotta let it cool before the crumbshot. Pls have a good crumb

[Anonymous No.13991323]

>>13991312
Forgot pic

[Anonymous No.13991352]

>>13989025
It is a 24h process not set it and forget it. You start it on Saturday morning and eat on Sunday but you can make 3-4 loaves at once

[Anonymous No.13991479]

>>13977051
yeast survives in anything 40% my dude

[Anonymous No.13991504]

>>13979746
Looks under kneaded/under fermented, how did the dough look when you shaped it? If you want better rise then water in the dutch oven helps rise, its why bakers use steam ovens

[Anonymous No.13991604]

>>13991248
fatty

[Anonymous No.13991729]

>>13991604
It’s the angle and not my hand anyway

[Anonymous No.13991847]

>>13973811
nice frisbee, DOG

[Anonymous No.13992487]

Where are you getting your flour from at the moment lads? Every shop round here hasn't had any in for weeks and there's nowhere online delivering in bulk at the moment. I'm subsisting off packages from relatives.

[Anonymous No.13992548]

Is there any way to make some sort of bread using ONLY potato mash or potato flour as the base?
Every search turns up some proportion of potato to wheat flour, or some godawful bastard mix of tapioca and almond horseshit thrown in.
If it isn't possible then so be it - I just want to know if 'purist' potato bread is achievable and the search results are too polluted to see it.

[Anonymous No.13992561]

>>13992487
What state actually has logistics problems?

[Anonymous No.13992568]

>>13992548
Would you not just get mashed potatoes at that point? How much gluten is in potatoes

[Anonymous No.13992633]

>>13992561
I'm in the UK. I don't think it's logistics problems as much as boomers hoarding dry goods

[Anonymous No.13992642]

>>13992568
Pretty much. I think you’re replying to a retard though.

[Anonymous No.13992662]

>>13992642
Ok, here is a related question.
Which 'alternative' flours can be used as the only flour in a bread recipe?
Almond, tapioca, rice, rye, etc.
Is the answer just 'none'?

[Anonymous No.13992695]

>>13992568
got it, gluten is the key. potatoes evidently have none

[Anonymous No.13992749]

>>13975087
Screenshotted. Thanks buddy. I'll try this out

[Anonymous No.13993126]

My first ever bread (and desu first time baking), made a sourdough focaccia. Tasted pretty good. I'm going to try and make a regular loaf sourdough this week, taking my starter out of the fridge today and I'll make the levain tomorrow.

[Anonymous No.13993129]

>>13993126

[Anonymous No.13993234]

>>13992633
Me too m8, I've just finished the last flour I had (and the only reason I've had that for so long is that my oven has been broken for the last month so I've not been able to bake)and an getting pretty desperate now. even the mills that have online shops are restricting orders. I fucking hate my fellow bongs for deciding they'll suddenly start baking.

I have noticed that in Tesco the shelves usually have a little sticker saying when they're getting the next delivery, so I'm going to try going for opening time on that day.

[Anonymous No.13993360]

Post Your Burgers!!!!

Any idea how to make a freezable burger? Iceberg ages like milk.

[Anonymous No.13993450]

>>13993360
I'll make a new bread

[Anonymous No.13993656]

>>13993234
My local Tesco doesn't have that. I even asked the staff when they last had one and when they were expecting and they had no idea. It's just complete potluck.

[Anonymous No.13994279]

>>13991323
Well it’s not as open as I’d hoped...

[Anonymous No.13994307]

>>13992662
Theoretically you can make it with all of them. They just won’t rise without a properly gluten network