Bread General

[Anonymous No.14013061]

No /bread/ general?

Rate my crumb edition

[Anonymous No.14013069]

This is the outside. I kinda messed up the shaping but for a quick 1 hour bread it tasted really good.

[Anonymous No.14013100]

I decided to try my hand at sourdough, started one last Sunday and two more today. Two are whole wheat using two different methods, and on is rye.

This article is the most in depth I've found regarding the starter maturation process and decided to give the pineapple juice method a shot.

http://www.thefreshloaf.com/10901/pineapple-juice-solution-part-2

[Anonymous No.14013101]

Did you know the best way to butter bread is melt the butter in your cast iron skillet and set the bread on top to soak it up?
no mess
no fuss
perfect absorption

[Anonymous No.14013113]

people say that 100% whole wheat bread is basically impossible. How the fuck did humanity make bread for the 8,000 years before we separated out the white stuff then?

[Anonymous No.14013117]

I decided to try my hand at sourdough, started one last Sunday and two more today. Two are whole wheat using two different methods, and on is rye.

This article is the most in depth I've found regarding the starter maturation process and decided to give the pineapple juice method a shot.

http://www.thefreshloaf.com/10901/pineapple-juice-solution-part-2

[Anonymous No.14013122]

>>14013113
I'm still a novice but my guess would be it was really flat and dense but still bread.

[Anonymous No.14013200]

>>14013061
No crumb shot yet, but standard muck up 20% whole wheat. Springs making my starter a vigorous monstrosity.

[Anonymous No.14013221]

>>14013113
Genuinely not impossible, just that ancients more or less just had bricks of bread or would even go as far as to truss their loafs so as to maintain some semblance of shape since coarser grinds would eviscerate any hydrated and formed gluten networks. Acts as its own shortening agent. These days long autolyse with crazy hydrations + rubuad methodology + hipsterized tangzhong methods can be quite transformative. We've come a long way from what historical records can tell us.

[Anonymous No.14013230]

>>14013221
either way it's gonna be a brick tho?

[Anonymous No.14013239]

>>14013230
You can easily find 100% whole wheat (note likely finely ground or even just sifted) with hydrations as high as 120% favoring with an open, yet somewhat marred crumb. They're typically flatter if anything. It's possible, but I'd say the outliers are few and not worth approaching. To the common baker it is insurmountable.

[Anonymous No.14013248]

>>14013239
does adding eggs help at all? I like challah, but our family recipe is like all bread flour with two scoops of sugar in it. Delicious, but I'm trying to avoid just that. Don't know if eggs do anything for whole wheat based breads

[Anonymous No.14013259]

What do I do to use up this bag of bread flour? It looks like people usually use it for pizza dough but I don't like pizza. I'm thinking flatbread like naan or something.

[Anonymous No.14013289]

>>14013248
Just seems like albumin coagulation and lecithin will damper and densify something colloquially known to be dense as fuck in the case of whole wheat bread. Challah itself is enriched and typically not whole wheat, no? In that case eggs play a role in shortening, pigmenting, and give a fluffy structure. You're always going to be expected to have some type of carrier flour to buffer strict whole wheat usage. I am no expert on Challah, so outside of flour substitutions, I cannot say how you'd adjust it to your palate or dietary needs.

[Anonymous No.14013297]

>>14013230

Here's a 100% WW 100% hydration loaf I did a while back with no commercial yeast. It was interesting in that the crumb's structure was littered with holes, they were just very tiny. With that, it wasn't dense at all, just not mostly air like what you can find with some long fermented white breads.

[Anonymous No.14013300]

>>14013259
Focaccia sounds fantastic right now. If you've got rosemary lying around.

[Anonymous No.14013307]

>>14013297
Nice shine to the crumb.

[Anonymous No.14013343]

>>14013113
Its more like, making 100% whole wheat bread that looks and tastes like modern breads is impossible. Bread was not something was historically eaten fresh. They would bake a doorstop and then you can dip it in water, add it to soups, eat out of it as a bowl and let it absorb the goodness.

Also, the only difference between 100% whole wheat and white bread is a lot of sifting. It doesn't take much to sift out something that isn't as white as we can achieve today, but a lot more edible and light than 100%.

[Anonymous No.14013619]

>>14013113
I've been making 100% whole spelt, which is more difficult but closer to what would've been used thousands of years ago. Tastes fluffy and delicious with just flour, water, yeast, and salt. If they were making barley or oat bread though, it would just be a dense log.

[Anonymous No.14013620]

Heating up the oven as we speak. This little 800g mostly wheat 75% hydration dough going in soon.

[Anonymous No.14013626]

someone hit me up with a dairy-free cornbread recipe. Cornbread is corn, right?

[Anonymous No.14013627]

>>14013620
While we wait for that, here's one I forgot to score yesterday. Basically same recipe.

[Anonymous No.14013629]

>>14013626
I mean cornbread is bread

[Anonymous No.14013633]

>>14013626
>>14013629
Sure it is. The quick "no lactose cornbread" recipes I found seemed to substitute the milk with ricemilk. I imagine you can do the same with almond, soy or whatever "milk" as well.

[Anonymous No.14013636]

>>14013633
there seems to be a big divide in the sweet cornbread crowd vs old disowned chunky cornbread

[Anonymous No.14013637]

>>14013636
*old fashioned
Words are not my strong suit today it seems

[Anonymous No.14013663]

Jalapeno is the only cornbread /ck/ approves

[Anonymous No.14013687]

Here is the one I made a few days ago.

[Anonymous No.14013695]

>>14013687
Crumbshot. Came out looking like an UFO but tasted great.

[Anonymous No.14013757]

my brad consistently comes out underbaked in the middle I think
not sure
tastes tasty

[Anonymous No.14013829]

>>14013620
Holding its shape nicely in this pic but I may have scored it too deeply after, it's coming out soon.

[Anonymous No.14013859]

>>14013829
Sadly a bit flat and no ear whatsoever. Dang. Got the color I like though, not too dark brown. We'll see a crumb in an hour or two.

[Anonymous No.14013865]

>>14013859

[Anonymous No.14013868]

>>14013829
not a dough expert, but more flour?
less it's already finished and setting?

[Anonymous No.14013884]

>>14013868
I'm aiming for 75% hydration or what are you seeing that would need more flour? It's already been retarded overnight in the fridge. Going to start a new one today though.

[Anonymous No.14013952]

>>14013687
Looks shiny, did you do anything with the surface?
>>14013695
Crumb looks soft, would eat.

[Anonymous No.14013964]

>>14013952
It is a bit shiny, but it's not as shiny as it looks like in the photo. The sunlight hit it just right. Other than that, it was a more wet sourdough to test a few things, like steaming it mid-baking.

[Anonymous No.14014390]

made this a few days ago, its pretty alright

[Anonymous No.14014423]

Working with low protein flour is fucking suffering. Its all the flour i had left and i honestly had no idea it could be this bad. Working with 70% hydration feels more like 100%, it barely fucking rises and even after multiple sets of folds and shaping twice it has shitty structure.

[Anonymous No.14014442]

>>14013627
Damn thats pretty much the perfect crumb for me. You got the instructions for that recipe somewhere anon?

[Anonymous No.14014471]

>>14013101
never put butter on bread.

[Anonymous No.14014477]

>>14013113
>people say that 100% whole wheat bread is basically impossible.
add a ton of gluten to it.

[Anonymous No.14014480]

>>14013200
that's burnt. please bake your bread covered in something so that doesn't happen, bake uncovered at the end for a perfect crust.
I bake my bread in a metal mixing bowl with a stock pot lid covering the mixing bowl.

[Anonymous No.14014485]

>>14014423
low protein flour is desirable for most breads retard, git gud

[Anonymous No.14014499]

>>14014485
The fuck are you talking about? Low protein content as in 9% and lower is complete garbage for bread. Good bread flour should have at least 11% content and it makes a massive difference in baking.

[Anonymous No.14014506]

>>14014485
Low protein is only good for shit like Naan where you don't really want it to rise.

[Anonymous No.14014540]

>>14014390
>>14013865
>>14013829
>>14013627
>>14013620
>>14013200
>>14013069

Respect for seemingly clean kitchens!!

[Anonymous No.14014547]

>>14014499
higher protein content is only there to make up for a lack of skill in the person who's baking the bread.

[Anonymous No.14014566]

>>14014547
It doesn't matter how good you are if your dough has limited water absorption, air retention and less "food" for your yeast, which are all directly related to the protein content of the dough. Now stop being retarded.

[Anonymous No.14014574]

Made rye bread with whole wheat flour 50/50.
It looks like a brick. I knew I should have used bread flour but wanted to use up the ww.

[Anonymous No.14014588]

>>14014566
textbook cope

[Anonymous No.14014691]

>>14013113
Ancient bread was dense. In many cases it was actually preferred that way since people liked very calorie-dense food, as almost everyone performed manual labor. White bread with a lot of air in it is a modern phenomenon.

[Anonymous No.14014756]

>>14013200
>>14014480
Looks good. One of the local baker's bread tastes best when it's more on the darker side.
So burnt or not burnt - it comes down to taste ultimately. Unless you're producing literal charcoal.

[Anonymous No.14015204]

>>14014480
Burnt? Do you have eyes? What's inevitably going to become burnt are the ears that form, but the rest is deeply caramelized and tastes nothing short of amazing. The coloration of a loaf can go from ash shades all the way down to rosewood with varying degrees of tasteful preference. It's not unpleasantly bitter and the ear causes sharp contrasts of astringency that are appetising and to be respected. Additionally, this was baked using the bog standard dutch oven approach. I'd like to see how you fare with a literal mixing bowl as I've never heard of that one.

[Anonymous No.14015217]

>>14014540
i try to keep it clean, my kitchen is a bit of a mess right now though because i was making a bunch of cookies today and i have not cleaned yet

[Anonymous No.14015228]

Baked some nice simple white bread earlier in the week. No muh autistic sourdough or rye shit

[Anonymous No.14015249]

>>14014540
That happens to be the workbench I have settled in my room transformed to be somewhat appealing to the eyes. Despite that, off frame is a mess. The kitchen itself is pristine.

[Anonymous No.14015261]

Any good easy recipes for a first bread?
I tried to follow some random 3 ingredient recipe I found online but it didn't come out well at all.
The dough was incredibly sticky so I couldnt handle it we'll at all and then when I baked it it didn't rise at all and came out really thick and dense with no air pockets

[Anonymous No.14015271]

>>14015261
Probably a no-knead to reinforce basic principles?

[Anonymous No.14015444]

just made a 2 ingredient pleb-bread. just flour and nonfat greek yogurt. actually turned out just fine. not the best bread ever but i bet i could make a decent garlic bread out of this.

[Anonymous No.14015590]

>>14015261
>The dough was incredibly sticky so I couldnt handle it we'll at all
Invest in silicon. Silicone mat with a silicone dough scraper so your hands don't have to touch it to knead. Sticky dough is a good thing, although maybe not for your first loaf

[Anonymous No.14015634]

>>14015261
Keep your hands wet if you work a sticky dough, that way it won't stick to your hands.

[Anonymous No.14015940]

How much salt do you usually put in your bread? And how long do you let it rise? Do you do a cold rise?
I've been trying things out, this is my third loaf since I started baking, and it failed to raise in the fridge like the previous two, I'm thinking because I used dried yeast instead of fresh.

[Anonymous No.14015964]

>>14015940
Around 2 to 3% of the flour weight in salt. With fresh and dry yeast i let them rise for like 2 hours at most outside of the fridge. I honestly have never made it rise in the fridge but im not sure that is a thing you can do with those types of yeast since they act so fast compared to something like a sourdough starter. You might be overproofing your dough doing that.

[Anonymous No.14015980]

>>14015964
I very well might, I leave every dough in the fridge 12 hours and then let it rise 2 more outside, this was my first attempt, and I didn't let this one dry long enough before cutting. Because I had no idea you had to.

[Anonymous No.14015992]

>>14015980
If its still growing during those 2 hours outside the fridge then it might be fine. You just can't let it go on for too long after it has doubled or tripled in size.

[Anonymous No.14015998]

>>14015992
Yeah it still grows afterwards. The last one I made didn't raise at all in the fridge but then started rising once outside and the crumbs came out fluffier than the previous breads. There's this friend of mine who insists you have to let bread raise for 12 hours or more with brewer's yeast, no matter what, and that's why I'm leaving it for that long. Is he just wrong?

[Anonymous No.14016007]

Usually 15g for 1 Kg of flour. I don't feel the need for more than that in one bread.

[Anonymous No.14016011]

>>14015998
Personally i would never proof anything made with fresh/dry yeast in the fridge unless i wanted to have something ready for the morning. Cold proof is done mostly for flavor development as far as i know and that is more of a sourdough thing.

[Anonymous No.14016030]

>>14016011
I will test a normal 2 hours rise in a low temp oven for my next loaf and see how much difference it makes. Thanks for the help.

[Anonymous No.14016051]

>>14016030
Don't forget to let it rise back up again after shaping. That usually doesn't take more than an hour.

[Anonymous No.14016055]

>>14016051
I usually don't shape my loaves after letting them raise, and just put them in the fridge.

[Anonymous No.14016058]

>>14016051
>>14016055
Sorry i said fridge but I meant oven.

[Anonymous No.14016074]

>>14016058
Shaping is important if you want your bread to grow up instead of sideways, but if you don't mind that then thats fine.

[Anonymous No.14016120]

Turkish flatbread is so good bros

[Anonymous No.14016313]

>>14016120
Gib recipe. Im tired of loaves.

[Anonymous No.14016509]

>first attempt at sourdough bread in the oven
>nervous sweating
I'm gonna make it, right boys?

[Anonymous No.14016525]

I'm looking at a 5.2L/ ~5.5qts Dutch Oven, would that be good to bake bread in as well or is it too big?
From what I've seen most recipes recommend a 4qts one, does it make a huge difference if I use the same amount of dough and just put it I to a bigger one? They are mainly just to hold the steam and moisture and not to shape the dough, right?

Never really baked bread before but have been meaning to get started on it for a long time so I've been looking at some of the equipment people use

[Anonymous No.14016532]

>>14016509
You usually don't but if you did, good job anon.

[Anonymous No.14016547]

>>14016532
>You usually don't
I went in prepared for that. It passed the finger test on the second proofing, but the dough was a lot stickier than it probably was supposed to be. I am pretending its "high hydration" now. Will update with results.

[Anonymous No.14016587]

I have fucking had it with baking. I read Forkish's book, I watched his videos, I watched other people's videos. Every time I try to make bread my dough is a sticky loose fucking mess, no matter how many times I fold it I can't get it to firm up and hold its shape and I can't even handle it properly because it sticks to everything. This piece of shit loaf stuck to the banneton and made a huge mess, as usual.

Am I just a fucking idiot? Am I missing something?

[Anonymous No.14016603]

>>14016587
The same happened to me until i realized i was using really shitty flour. I don't know if that is your case but make sure you're using strong, high protein flour.

[Anonymous No.14016623]

>>14016587
Make sure you heavily flour your banneton if it's a wet dough. I usually use a 50/50 blend of rice flour and AP but you could just use AP if it's what you have. Don't be afraid to drop the hydration to 70% until your comfortable handling it.
Also see >>14016603

[Anonymous No.14016628]

>>14016587
Mine stuck a bit to my banneton as well, did you powder it first with starch/cornmeal?
>>14016603
NTA but mine stuck even using King Arthur bread flour, and you are gonna go super autist about me that isn't your local etsy GMO-free whole kernel bread flour, I''ll remind you people have been making good bread with all-purpose.

[Anonymous No.14016656]

>>14016603
This loaf was worse than usual and it's the first time I tried using gold medal all-purpose which I figured would be shit for bread, but it was all I could find. I was using King Arthur all-purpose before, but my results weren't great anyway.

>>14016623
I sprayed it with water and put a heavy layer of flour on it, then let that dry and cake on. Then right before I put the dough in I dusted it with plenty of flour.

I knew even before putting it in the basket that it was going to be a mess, it never firmed up as it was rising and it would immediately start loosening up again after trying to shape it. I thought before I wasn't being aggressive enough with my stretching and folding, but could it be that I'm working it too much?

[Anonymous No.14016660]

>>14016587
Sounds like you need to add more flour. With bread, my experience has been that there's basically no point in following a recipe precisely because flour is too variable for anyone else's measurements to be perfectly accurate. I don't measure anything when I make bread, I do it all by touch, and it turns out pretty good.

[Anonymous No.14016685]

>>14016656
I've seen people beat the hell out the dough when stretching and folding and it still works fine. How's your shaping? That was the hardest step for me to get down. Do you preshape and let it rest before forming your loaf? That seems to make a big difference for me.

[Anonymous No.14016686]

>>14016660
>I don't measure anything when I make bread, I do it all by touch, and it turns out pretty good.
this is probably the best advice. Bread feels like it follows "cooking" rules rather than "baking". Where you need a lot less exactness and a lot more intuition and "winging it" because every bake is different. That said, you have to use exact measurements as a crutch until you get good enough to go by feel.
>>14016656
I was gonna assume maybe you weren't working it enough. Have you tried doing your initial ingredient mix in a stand-mixer and then kneading with the dough attachment until it pulls away? I feel like if you get a good mix going that isn't too wet or too dry, it wont give you so much trouble for the rest of the process.

[Anonymous No.14016743]

>>14015992
I make a couple pounds of dough, toss it in the fridge, and use it over a period of 4 days or so with no problems. It just keeps getting more sour.

[Anonymous No.14016766]

>>14016685
I think I need to try shaping and letting it rest, but first I need a dough they'll actually hold a shape, the stuff I've been making would just flatten out into a puddle if I let it rest on the counter. FWSY also skips the pre-shaping step, after the bulk ferment you're supposed to just fold it up into a ball and put it straight in a proofing basket.

>>14016686
I just bought a dough hook because I wanted to try using a machine, I haven't tried it yet. Does machine kneading work with these high hydration recipes or do I need to find a different recipe/technique?

[Anonymous No.14016800]

>>14016509
>>14016547
Straight outta oven. I hope that's enough rise

[Anonymous No.14016814]

>>14016766
>Does machine kneading work with these high hydration recipes or do I need to find a different recipe/technique?
I think it should, just make sure you use a lower speed. It might not pull away in the same way but really you should probably use a dryer recipe as even among hobby bread-makers, high hydration can be annoying and need a lot of finesse and technique.

[Anonymous No.14016828]

>>14016800
sorry for potato phone-posting. but ill be buggered before I bother to transfer pics to my laptop.

[Anonymous No.14016844]

>>14016766
After it's done rising try shaping it into a rough ball and resting it 15ish minutes. Then shape it into the final shape you want and put in the banneton. It helps the dough relax and should make it easier to work with.

[Anonymous No.14017014]

How do I best get started baking bread?
Is there a recommended reading list or anything someone could point me to?

[Anonymous No.14017084]

>>14016800
Maybe slightly underproofed and undercooked? Taste is good.

[Anonymous No.14017152]

Made croissants for the first time yesterday. I fucked up the shaping something fierce.

[Anonymous No.14017187]

made some focaccia today, didn't get as much rise as I'd like but the outside is super crispy

[Anonymous No.14017216]

>>14016587
You're a fuckin idiot m8, that dough doesn't even look like it's been shaped

[Anonymous No.14017235]

>>14017152
your lamination looks good though

[Anonymous No.14017670]

>>14013061
I want to thank /ck/ anons for advising me on how to fix my sourdough starter, turned out I’d been adding too much water while feeding it and the CO2 would just escape instead of rising. I revised the ratio and it rose like crazy that day.

Follow up- I used my last pound of bread flour making a few loaves today and I haven’t been able to find bread flour in stores for weeks because of this gay and lame pandemic. I’ve got plenty of all-purpose and whole wheat flour and a good bit of rye, can I bake a decent loaf of sourdough with only these or will it be crumbly and shitty?

[Anonymous No.14017868]

>>14017670
I find most online recipes use AP flour over bread. If you are really working your dough you don't need as much protein.

[Anonymous No.14017877]

does anyone else get heartburn specifically from homemade bread? what the fuck

[Anonymous No.14017964]

>>14017868
So I don’t know what the fuck I’m doing, I’ve previously relied on autolyze instead of kneading for gluten development. Are you saying I can knead it more and get similar strength to bread flour doughs? I’ll check out some other online recipes now.

[Anonymous No.14018004]

>>14017964
I mean, its why dough-hooks exists. Sort of annoying tangent, but the huge "no-knead" meme really makes finding good heavy kneaded recipes harder to find. I even had one recipe tell me not to "overwork" my sourdough during its first mix, like wtf?

[Anonymous No.14018027]

>>14018004
Heh good point. I’m much more a cooking guy than a baking guy, I’d always have trouble making cookies or whatever because I’d overmix the dough and it the product would come out tough and crumbly. My bread was also fucked until I tried sourdough with autolyze, I’m anxious about kneading too much but I guess I’ve gotta plow through.

[Anonymous No.14018035]

>>14014471
>no butter on bread
is this really a thing?

[Anonymous No.14018134]

>>14018035
its more that cooking bread in a pool of butter is simply going to make the bottom half soggy. a light brushing on the top crust after its done baking is fine, if you are intentionally trying to soften the crust.

[Anonymous No.14018140]

>>14018134
you don't cook in it
you lay slices on the melted butter

[Anonymous No.14018144]

>>14018140
you still end up with soggy bread. room temp butter spread over top is still the best way, or simply dip it in olive oil if you are a lazy fuck.

[Anonymous No.14018342]

>>14016525
Sometimes the bread can benefit from being laterally stabilized by the Dutch oven walls, but generally you're just looking for a heat retentive vessel and moisture trapping. A larger dutch oven is simply fine for all applications. Just respect the purely cast iron ones without enamel coating as you'll quickly wear the seasoning down by reaching optimal preheat temps.

[Anonymous No.14018413]

>>14016587
Oil it in a bowl with olive oil after developing the gluten. The texture changes dramatically

You're welcome

[Anonymous No.14018535]

So i fell for the ragusea meme and i tried making his "pizza bread" but in regular bread form.

He basically makes dough, refrigerates it for several days, and then plops it on a stone and bakes it as is, no forming/shaping.

Now when i retrieve my dough out of the tub, its cold and oily as shit, the bottom is ultra creamy, and the top developed a skin basically.

What i try to do is roll it into a boule shape by stretching the drier top skin into an outer shell, and forcing the rest inside it. Imagine a similar motion to shaping mozzarella balls i guess. There is generally too much oil on the dough to shape it in any traditional way.

Ragusea goes straight from fridge to max temp on a pizza stone, ive been going from fridge, to forming slightly, then to 500 F in a dutch oven.
This is the crumb ive been getting recently. Im not very happy, its a fairly high hydration dough. Perhaps i need to warm it back up and give it some extra time to proof after shaping?

Perhaps i just fucked up and should have kneaded better before shoving dough balls into containers. They were basically ultra sticky batter after putting them in. Perhaps i added too much god damn oil, it was like a third of a cup for 4 cups flour, plus a fuck ton to keep from sticking to the containers.

Any advice here? I like the flavor so far of retarded dough. I think thats the correct term, but even if it isnt, it applies.

[Anonymous No.14018539]

>>14018535
Forgot the image.
Left is in container. Basically batter under a slightly harder top skin.

Second is right out of oven. Burnt a little on bottom but top was nice. Not much oven spring.

Last is crumb. Yes, very small loaf, but a test run.

[Anonymous No.14018556]

>>14018535
>He basically makes dough, refrigerates it for several days, and then plops it on a stone and bakes it as is, no forming/shaping.
I don't know who this guy is but this triggers me. Unless you like insanely long proofing times and bread so sour only people with San Francisco-Stockholm pretend to like, you should never refrigerating starter that you are using regularly.

Cold temps retard yeast but don't dissuade lactic acid producing bacteria. When you try to get your dough to rise the bacteria will have a head-start on the yeast and at best, create an incredibly acidic bread by the time the yeast catches up, and at worst, your yeast will be too lethargic to do much of anything.

Personally I myself and the people I live with can't stand typical "sourdough" bread which btw was coined from deviant gold-rush San Franciscans adding actual souring ingredients to their bread and is NOT an absolute result of using a yeast-starter.

[Anonymous No.14018568]

>>14018556
1, 2 or 3 day long cold rise didnt really add any noticeable sour notes. Tomorrow im trying the 5 day long cold rise. I doubt it will be very sour like a traditional sourdough.

Also no starter involved, i used fresh brick yeast.

[Anonymous No.14018571]

>>14018556
Yeah, great. Get out of bed every three hours to keep your starter going like bakers did before refrigeration. The rest of us have lives beyond bread.

[Anonymous No.14018581]

>>14018568
It really depends on your tolerance. I personally don't mind some bite in my bread, but I know some people are really sensitive to any tang whatsoever in their bread (especially if you use your starter for dessert recipes). I bake my generic bread with basically no sour notes to the point where its acidity is the same as baker's yeast. If you proof/rise in an warm enough place and have a thriving culture you might be fine but I don't like taking chances.
>>14018571
In what universe do you have to feed a starter every 3 hours? Once every 24-36 hours (after removing excess) is perfectly fine. If your starter goes on too long you remove even more and drown it in flour and water until the yeast can catch up.

[Anonymous No.14018585]

>>14015204
WOW stfu

[Anonymous No.14018593]

Crumb is the best.

[Anonymous No.14018599]

>>14016587
>>14016766
>>14017964
this is for you, wet dough anon.
https://youtu.be/owaU_9F0BJo
according to this guy, its basically impossible to over-work your bread by hand (although it can be done by machine) so feel free to really get in there and get a good, non-sticky dough and still get good results. If you watch the vid you also see his technique and the visual changes the dough undergoes to get a better idea of what to expect.

[Anonymous No.14018613]

I tried to make a wholemeal sourdough with some of the discarded part of a just 3 day old starter. It doesnt look fantastic but the taste is great. Also it fell on a side
while I flipped the basket onto the dutch oven and I think it lost a lot of air there, despite regaining a decent shape while baking.

[Anonymous No.14018618]

>>14018613
pics

[Anonymous No.14018627]

>>14018618

[Anonymous No.14018630]

>>14018627
hey, thats actually pretty from the top. From inside, needs a little bit of work. Maybe more water?

[Anonymous No.14018638]

>>14018613
the problem with the discard starter is that its overfed, sour, and impeded by the salt & oil of the dough. Your bread looks alright considering, but it would have had a more even crumb and better rise if it had been fed first.

[Anonymous No.14018657]

>>14013297
I got that crumb structure with a purple sweet potato bread I did a few months back. Mine was definitely underdone in retrospect, though. Apologies for the bad photo, didn't seem to photograph just a cross-section of the loaf.

>>14013627
That looks amazing.

[Anonymous No.14018696]

>>14018638
if I feed my starter in the evening how long should I wait before making dough with it? Does it have to get all bubbly or just a few bubbles is fine?

[Anonymous No.14018701]

Im in nyc, struggling to find flour in normal places.
Anyone know a source online?
Ive been ordering off walmart in new jersey and having them ship to me, but some filthy animal took the last bags of flour before i could submit the payment today. Amazon is way too inflated in price.

[Anonymous No.14018716]

>>14018696
double/triple height than you started with as soon as you fed it and its ready. You have to go based on how it "climbs" and not actually weight because if you knock it down it wont be as big. You want lots of bubbles. Here is mine for comparison (it was 1/3rd this hours earlier)

[Anonymous No.14018745]

>>14018716
if I keep it in the fridge can I feed it just once a week?

[Anonymous No.14018768]

>>14018657

Oh word. The beet bread I came up with had that similar structure as well, but an overall better rise because it was 85% white and 15% rye.

[Anonymous No.14018776]

>>14018768

Currently preparing everything for a traditional pumpernickel. It'll be rye meal, rye chops (in place of rye berries), old vollkornbrot, and little bit of blackstrsap molasses, salt, and water baked for 12 hours in a covered Pullman pan. I'm excited to see how it comes out, but this is going to be a looooong process.

Pictured are the rye sour, rye chop soaker, and the old vollkornbrot.

[Anonymous No.14018780]

>>14018768
http://www.thefreshloaf.com/node/54286/purple-sweet-potato-sourdough
Didn't get anywhere near the rise that the poster of this recipe seemed to. Loaf was flat as a washboard (but still interesting and tasty). Been a bit too long to recount where exactly where I might've fucked up, think it might have been the slap and folds? Don't think I'd done those before when I attempted the bread.

[Anonymous No.14018782]

>>14018780

Might be worth a second go around, then.

[Anonymous No.14018790]

>>14018782
For sure. Haven't actually made a bread in a while aside from some focaccia a few weeks back, but I'll give it a whirl soon.

[Anonymous No.14018791]

>>14015940
What kind of dried yeast? There are two. One you have to activate in water first, the other you don't.

You can absolutely rise a yeasted bread in the fridge. It'll take longer though, obviously

[Anonymous No.14018793]

>>14015980
Also, that looks like classic "not enough salt", assuming you've cooked it for long enough. It tends to produce a really pale loaf

[Anonymous No.14018798]

>>14018745
You can reduce feeding in the fridge, but it increases the lactic acid (good if you like really sour bread) and can make your yeast less vigorous in the final dough.

[Anonymous No.14018802]

Made a batch of mini baguettes, ate the last one today. Thinking of trying ciabatta next.

[Anonymous No.14018821]

>>14018802
"Baguette"

[Anonymous No.14018840]

Just want to say, fuck people who bought out all the flour. I am about to run out and all the good flour is sold out still.
>pic is a recent bake

[Anonymous No.14018850]

>>14018840
Buy wholesale from restuarants suppliers or get fucked basically. Luckily my t65 supplier is still churning along unchanged by ravenous normies.

[Anonymous No.14018854]

>>14018850
Exactly, all the restaurants are shut. I did that for white flour but don't know anywhere to get rye unfortunately.

[Anonymous No.14018919]

>>14018840
Sorry not sorry

[Anonymous No.14018944]

>>14018919
Wow, you bought a whole... 20 lbs of bread flour. 5lbs of WW, 5lbs of AP.
Looks like a totally normal purchase.
Could've just bought a 50lb sack.

[Anonymous No.14018968]

>>14018944
>Could've just bought a 50lb sack.
was sold out in my area well before the initial panic. this was all they had left at winco. but yeah its honestly a fairly normal amount for general bread making.

[Anonymous No.14018997]

>>14018539
nice!

[Anonymous No.14019030]

>>14018840
Even the 16kg sacks are sold out here in bongland. There's going to be so much flour wasted once boomers realise they were never going to actually bake any bread

[Anonymous No.14019039]

>>14019030
>implying boomers are competent enough to learn to bake bread
Its a millennial thing, for sure. My boomer grandparents can barely boil hotdogs.

[Anonymous No.14019386]

An attempt was made

[Anonymous No.14019387]

>>14019039
I dunno. I'm pretty sure every bong boomer bought a bread maker in the early 2010s that they've now dug out from the attic. Until they get fed up of the space that it and the flour take up.

I've got bread in the freezer to last two more weeks, then I'm fucked

[Anonymous No.14019389]

>>14019386
Crumb came out kinda wonky but it tasted good

[Anonymous No.14019579]

>>14018793
Yeah that was my first loaf and I'd used barely any salt at all, it was completely bland. The other loaf I posted was the exact opposite and had way too much salt instead.
>>14018791
The latter. The package said to use sugar to activate it instead.

[Anonymous No.14019648]

>>14019579
Nah, the yeast either needs activating or not. Sometimes they tell you to put some sugar in the water as well, but I've never heard of just sugar. I get dried active yeast, sometimes it gets called instant, but either way, no activation is needed. Personally I'd stick to that, it's just less of a faff.

Yeah, 2% salt is about right, to little and it'll be flat and pale, too much and it'll be, well, salt

[Anonymous No.14019665]

>>14013221
Why are /bread/ chads so much more intelligent and insightful than any other /ck/ retards?

[Anonymous No.14019720]

>>14013113
who says that? it is definitely possible, it just doesn't look like english white toast; it is a little bit denser but still very lovely

[Anonymous No.14019924]

Made a faux rugbrod (only had whole wheat flower no rye) outside crust was crunchy yeah, but the inside was dense yet soft. Dunno why you guys call whole wheat bread bricks? Guess you're more fluffy white bread types?

[Anonymous No.14019987]

>>14019924
looks grand; would eat, 9/10

[Anonymous No.14020033]

>>14019987
Thanks M8. I made a second loaf with a moister dough and higher heat as recommended for sourdough breads and it didn't come out nearly as good. This one I used a regular moisture ratio and 350 farenheit. To add more dark color and some more complex flavors that whole wheat doesn't have I added just a bit of raw cocoa powder and black molasses (make sure it's unsulphured). Saw that in some pumpernickel recipes. Inside seed mixture is flaxseed, pumpkin seed, and sesame seeds. Outside coating is the same plus thick rolled oats.

[Anonymous No.14020177]

So I'm making sourdough starter, and I'm on day 6. After I feed the yeast it doesn't look like it really rises at all throughout the day, is that a problem?

[Anonymous No.14020198]

>>14014471
>Never put butter on bread
>Like bread and butter is a saying
Confused.jpg

[Anonymous No.14020237]

>>14014471
thats retarded and you're retarded.
butter in bread = brioche
butter under bread while baking = crisper crust, though noticeably oily.
butter on bread = delicious.

Who gives a fuck if something is soggy or not. Do you just eat bread by the fistful with nothing on it for fear of it being soggy?

[Anonymous No.14020256]

i'm making some sourdough today, it's been retarding in my fridge for 12 hours, do i need to proof it on the counter or can it go straight to oven?

[Anonymous No.14020326]

Never made bread before but did two loaves of beer bread this week and cheddar bay biscuits. Second loaf added 3/4ths cup of parmesan and cheddar cheese and a chopped up scallion. Top has a hard almost flaky look to it. Dough is actually floofy too. I'm never willingly eating store bought bread again. Making beer bread was so easy. Once things are a bit less crazy I'd like to get some yeast and bake something else. I'd make a starter but it seems like it'd be eating a lot of flour. Do starters stink a room up or is the smell somewhat contained?

[Anonymous No.14020354]

>>14017084
looks a bit undercooked brother, but the road to good bread is paved with ass loaves

[Anonymous No.14020571]

>>14020256
so im testing this right now.
before I had a shittier crumb, but i tossed it straight out of the fridge. Easier to slash, which might help with airiness to be honest.

this time i proofed for 1.5 hours and we will see in a half hour how it looks.

[Anonymous No.14020598]

>>14020571
alright awesome, i'd love to hear your results. I have a loaf in the fridge right now so i might make some changes depending on your results.

[Anonymous No.14020686]

>>14020598
just took the cover of my dutch oven off. I got more oven spring this time, after proofing for 1.5 hrs. Note this isnt 100% scientific evidence, since i also changed my recipe a bit since my last loaf. Will update in a bit. I wouldnt hold my breath though, cause im gonna wait for it to cool down before looking at the crumb

[Anonymous No.14020722]

>>14019665
better question: why are you retarded and also gay and also a virgi;n?

[Anonymous No.14021108]

>>14018776

Old bread soaker is going. About 4 hours til everything gets mixed then we're on our way

[Anonymous No.14021274]

>>14020177
Can someone please answer me

[Anonymous No.14021291]

>>14021274

What has your method been so far? You're saying "feed the yeast," you're just referring to feeding the starter, right? You're not putting commercial yeast in it, right?

[Anonymous No.14021306]

>>14016587
It's not about flour, I use some dogshit no name flour, it's just about water to four ratio. During this quarantine time I basically watched some YouTube doushbag tutorias and all of them are for insane amount of hydration 500g of flour and 400g of water... that's plain retarded I put around 200g of w to flour and it's not giant blob of slime for shaping....

[Anonymous No.14021330]

>>14017187
What recipe did you follow? Mine always end up too bready.

[Anonymous No.14021358]

>>14021306
Here's the bread...i dont have bannatons, baskets and fancy crap...and I'm not even joking flour is some sack of 20 kilo flour i bought in no name god forsaken village (east europe doushebag here)

[Anonymous No.14021399]

>>14021330
500g flour
~100 g starter
250 water
1 teaspoon of salt
mix that crap together, fold 3-4 times after mixing
leave for 4-5h
shape and put in fridge
bake tomorrow
end.
There is to much fucktards on yt inventing crap that is not necessary...i dont have pic of cut but it's nice has holes and its chevy

[Anonymous No.14021405]

It’s happening lads. Finally I’ll be able to make leavened bread again since I haven’t been able to get yeast for the past month.

Also made a malt wholewheat muesli loaf today, densest shit I’ve ever baked but tastes delicious.

[Anonymous No.14021444]

>>14021399
550g flour
300g water

That seems a little dry m8. You're also at about 1% salt, which seems low

[Anonymous No.14021475]

>>14021291
yeah sorry for the mix up, I've been removing some everyday and giving it equal parts water and flour, the flour isn't bleached It's making bubbles and the smell is changing but it's not rising at all

[Anonymous No.14021498]

>>14013113
It's all I make and I'm content with the texture, at least when it's straight out of the oven or reheated in a toaster or whatever. Lazy four-step procedure, some steps being two tasks when it's sourdough.

Maybe people are trying to too low hydrations? Or shitty white wheat instead of red?

not saving this post, so don't bother to @ me

[Anonymous No.14021561]

>>14021444
My man.... I told you it's not building JPL rated nozzle for liquid hydrogen/liquid oxygen motor... it's not bland,if you like put more salt you don't need autistic table of procentige...I tried like 3 times and I saw that this makes good bread...
there's the ingredients...if you want try....or just continue philosophical debate... just bake the stupid bread

[Anonymous No.14021569]

>>14021561
stop...doing...this...you...cunt...

[Anonymous No.14021609]

>>14021569
I don't know what's your problem brah...
keep it simple.
like this: yo mama is cunt.
have nice day.

[Anonymous No.14021612]

>>14021475

Give it some time yet. There's often weird periods of inactivity or odd activity.

[Anonymous No.14021803]

>>14021108

Everything is mixed.

[Anonymous No.14021883]

>>14021612
how much should I throw out everyday?

[Anonymous No.14021937]

>>14021883
>throw out
Don't do that.
>pinch of baking soda
>pinch of salt
>spoon of sugar
>enough water for slightly runny batter
>pan over lowest heat
>melt in a bit of butter
>crumpet ring/round metal cookie cutters flat in pan
>fill 3/4ths with batter
>cook over lowest possible heat with lid until the bubbly tops are complete dry and cooked through
wa la, delicious crumpets. eat immediately or freeze/refrigerate them indefinitely. The tops are supposed to be completely pale for when you toast them. great with butter, jam, and honey.

[Anonymous No.14021944]

>>14021803

Loafed.

[Anonymous No.14021995]

>>14021883
and to answer your question as little or as much as as you want. most people recommend keeping at least 50g before feeding. That's usually enough to make at least one loaf a day.

[Anonymous No.14022177]

>>14021944

It's been in there for a bit. Also got some golden beets going.

[Anonymous No.14022202]

I've only been getting very close crumbs while using brewer's yeast, is it normal or am I fucking up the rising process?

[Anonymous No.14022277]

>>14013757
Stop baking Brad

[Anonymous No.14022293]

>>14013757
Let it rest on a wire rack in a turned off oven for at least one hour after baking.

[Anonymous No.14022295]

>>14021475
If it’s not rising, don’t feed again, you’re diluting the inoculation. Just let it chill until you get some action, could be a couple days. Feed only after it’s risen. You can speed it up by feeding it a little bit of pineapple juice or apple cider vinegar

[Anonymous No.14022431]

how sacrilegious would it be to buy some sourdough starter off of CL or facebook?

[Anonymous No.14022447]

>>14022431
there is nothing wrong with getting an establish starter, a lot of them have regional differences. however don't get some gizz starter of CL or FB, either get it from a family member or order some from a site that specializes in cultures. I got my Italian Camaldoli from PositivelyProbiotic.

[Anonymous No.14022491]

>>14022431
>>14022447

Or just walk into a local bakery and ask. Bakers tend to be kind and sharing people.

[Anonymous No.14022508]

I'm depressed. My bread usually turns out decent, but always with sense crumb. No matter what I do, it's always dense.

[Anonymous No.14022540]

>>14022508
dense bread is usually a leavening issue. either bad yeast, or not giving it enough time to rise. it can sometimes be a kneading/shaping or hydration but usually its the yeast.

If you have good rise and an even, tight crumb that is just a normal bread characteristic. There is nothing wrong with a traditional looking crumb if you have good rise and a light texture.

If you want a open crumb bread with gaping holes and dramatic interior you have to find the right recipe (and sometimes starter) for that. I am pretty sure that is a characteristic of high-hydration.

[Anonymous No.14022557]

>>14013061
anyone have a decent pizza crust recipe?
I have yeast
flour
eggs
not sure what else to put in

[Anonymous No.14022565]

>>14022277

[Anonymous No.14022761]

>>14022557
No eggs m8 wtf, pizza dough never has eggs.

This is for a square pie. Some people call it "grandma pizza"

3 cups flour (maybe four if you don't add any while kneading), yeast, a dash of sugar, a dash of salt, 8oz warm water, decent gob of olive oil, and a little bit of onion and or garlic powder (not enough to taste, it just helps with the elasticity later). Mix it up into a dough ball, Let it chill out in a covered bowl(1 hour for instant yeast, or like 3 hours for regular yeast). Sauce is 1 whole onion diced, 1 big can of crushed tomatoes, salt, pepper, and a decent amount of sugar to taste. let it simmer the whole until the onions are pretty much liquefied. cheese blend is any type of very soft, but very sharp white cheddar you can get, and mozzarella, maybe add some muenster? Get a thick metal sheet tray. start preheating your oven now to the hottest fucking setting it has. put a decent gob of olive oil in the tray, use your hand to rub it all over the tray and up the sides. Take your doughball and work it onto the tray, start trying to press it out to the shape of your tray with your hands. It may e to elastic and only go s far, just wait 30 minutes and go back at it, it should have relaxed by now, wait again if need be. Press it all over the tray and get a nice ridge along the sides. That'll be your handle crust.
Now if your not confident with the maximum heat of your oven, or your really gonna load on the sauce, you may wanna parbake the crust for a minute or 2 (5 max!)
If your oven can get super hot you shouldn't need to, but it varies everytime sometimes
Anyway take half your cheese, put it on the crust, then ladle on the sauce ( YOU ARE NOT GOING TO USE ALL THE SAUCE just a few ladles full really, save the rest), then put the rest of your cheese on. If you want to be fancy grate a little fresh parmesan over the top, and put a little fresh oregano (but not dry!)
put it in the hot sucker for about 10 min? or until the crust looks a crisp gold.

[Anonymous No.14023267]

>>14021937
Will try this later, thank you

[Anonymous No.14023283]

Why is enriched dough so hard bros

[Anonymous No.14023292]

>>14023283
because the fats aren't edible to the yeast so they have a tougher time of it. some recommend mixing in the fat as late in the process as possible to give the yeast a head start. Maybe the salt, too.

[Anonymous No.14023301]

tried to make "pineapple" buns today, first time making it but followed a recipe. turned out alright, the buns with the sesame on top has an azuki bean paste filling. if i were to make it again I would have made the crust thicker.

[Anonymous No.14023331]

[Anonymous No.14023339]

>>14023331
the duality of man.
>>14023267
I hope you like it. I'll never throw out starter again, I've been trying to make decent crumpets from scratch for years and this just happened by accident.

[Anonymous No.14023360]

>>14022557
https://www.inspiredtaste.net/19313/easy-focaccia-bread-recipe-with-herbs/
make this.
then cut it in half once it's baked.

[Anonymous No.14023467]

>>14022761
thank you bread anon
thread tomorrow

[Anonymous No.14023488]

If you guys remember my post ranting about hating to knead dough because it sticks too much, I've come back to say that I've been making wonderful spelt bread by kneading on a silpat surface with a silicone spatula instead of my hand. It's much less of a pain in the ass and since everything touching it is non-stick, I don't have to sprinkle any extra flour, resulting in higher hydration doughs that are fluffy and delicious

[Anonymous No.14023506]

>>14013061
you think need more kneading?

[Anonymous No.14023512]

>>14023506
Not necessarily more. You might need to revise your technique.

[Anonymous No.14023526]

After a handful of attempts I finally got a loaf of sourdough that didn't complete flatten out in the oven and turn into a gross, tough, frisbee. But its still not rising very large. Hows this cross section look?

[Anonymous No.14023542]

ive got a bread maker but I want to do it by hand
anyone got a retard proof recipe that uses all purpose flour, I cant get bread flour

[Anonymous No.14023544]

>>14013101
why wouldn't you just get fresh butter from your butter bell?

[Anonymous No.14023561]

>>14023512
I'm going to turn them into breadcrumb, you think it will affect the final product?

[Anonymous No.14023618]

>>14023526
Like it was under-fermented

[Anonymous No.14023651]

>>14021475
leave it don't touch it. if it is smelling like yeast then all is going to work out, it will just take more time; if it starts smelling funny, start over

[Anonymous No.14023884]

>>14022540
The crumb is very small, sandwich bread sized bubbles, but by weight feels denser. I've tried underproofing, overproofing, and regular proofing, and I never get great oven spring.

[Anonymous No.14023899]

>>14023884
Then I would say heat or quality of the yeast. Are you using starter or baker yeast?

If its heat, you should try a dutch oven on top of a pre-heated pizza stone. I know the pain of a shitty oven with uneven and dodgy temps.

[Anonymous No.14023980]

>>14023899
Dry yeast, whenever I try sourdough the results are even worse and I always end up with some sort of pancake shaped thing. I've been baking at 450F displayed temp, but I can try cranking it up to 500F.

[Anonymous No.14024086]

First try for sourdough bread.
Where did I go wrong ?
I used the recipe from joshua but only half of the ingredients since I got only got one banaton
(273g unbleached bread flour
500g unbleached all purpose flour
175g stone ground whole wheat
660g filtered water @ 90-95 degrees F
180g mature levain
18g sea)

[Anonymous No.14024139]

>>14024086
Could be poor gluten development or weak yeast activity?

[Anonymous No.14024146]

>>14024086
Yeast seems like it tried. But you definitely have a mixing/shaping/kneading issue. Maybe also moisture. Whatever the case you definitely didn't have cohesive dough go into the oven.

[Anonymous No.14024216]

It's done, friends. It'll need another 24 hours to set before I can slice it, though. The slow oven temp drop got slightly fucked up so we'll see.

[Anonymous No.14024233]

Came out nice again today.

85% Hydration, 30% Khorasan wholemeal, 70% strong white bread flour

[Anonymous No.14024235]

>>14024233

[Anonymous No.14024244]

>>14019386
>>14019389
This is how breads always turn out, they dont retain the loaf shape, up but drop into a flat disc and then slightly puff up towards the end. I should probably follow a recipe but its not as fun as discovering it on your own

[Anonymous No.14024295]

>>14024244
I’ve had freeform loaves that have retained their shape very well, can almost come out spherical. You just need to create lots of tension on the surface of the dough by stretching out bits from the side and tucking them underneath. Steaming also helps.

[Anonymous No.14024299]

what are some good beginner recipes ?

[Anonymous No.14024304]

Any of you stick your sourdough discard straight in a pan and fry it? I did today and while it had a slightly funky aftertaste with a bit of butter and sugar it was great. I’m tempted to just keep the starter out of the fridge, feed it every day and have the discard with jam or eggs for breakfast.

[Anonymous No.14024328]

>>14024304

Yeah shits lovely. I fry it in garlic oil, sprinkle some salt and pepper and other mixed herbs, basil etc.

[Anonymous No.14024349]

>>14023283
They shorten gluten strands, which is why shortening is called shortening.

[Anonymous No.14024352]

I made a very small loaf today, rasically a single roll. Normally this shit pancakes but it actually kept its shape this time

[Anonymous No.14024358]

>>14024352
Here's the crumb. A lot less holy than I thought it wouldve been but I think it's due to only waiting around 40ish minutes to rise

[Anonymous No.14024459]

1) why does my bread always get burnt at the bottom and sticks to the aluminum oiled form? I cook without the baking stone or anything.

2) is high hydration rye bread supposed to be wet inside or does it (and any bread) supposed to be completely dry inside when baked?

[Anonymous No.14024460]

>>14024086
That's what you get for trusting a kike.

[Anonymous No.14024468]

>>14024459

For burning on the bottom try sliding a baking tray in onto the rack one below where the loaf is. For sticking, try oiling the pan and then dusting it with flour.

Depending on the amount of rye flour in a rye loaf, it will 1) need more time to bake than a white loaf, and/or 2) need 24-48 hours to set after baking before slicing into it.

[Anonymous No.14024473]

>>14024468
Sweet. Thanks a lot! First time I heard about bread taking time to set. I really should dig up my copy of flour water salt yeast I guess.

[Anonymous No.14024491]

>>14024473

It's usually not much of an issue until you're getting into the more traditional the breads like the pumpernickel I posted a little bit ago or the vollkornbrot I posted last week. If you're going above 75% rye flour I'd definitely give it at least an extra few hours beyond completely cooling before slicing.

[Anonymous No.14024608]

>>14024139
>>14024146
So I should mix/stretch/fold more ?

[Anonymous No.14024667]

Basic sourdough. Just AP flour, starter, and water

[Anonymous No.14024683]

>>14024667

No salt?

[Anonymous No.14024714]

>>14024683
2 1/4 teaspoon

[Anonymous No.14024921]

What size banneton would be right for a 1kg loaf?

[Anonymous No.14025036]

>>14024921

9 inch should do it.

[Anonymous No.14025319]

Tried the method of putting another breadloaf pan but upside down on top of the other.
Certainly makes for different results from before but I like it

[Anonymous No.14026069]

>>14014442
Been away for some time, hope you're still around. This is what I used:
https://fgbc.dk/6n9

Instructions linked within as well. Although I don't necessarily do it exactly as it says. The primary difference is I like to do Rubaud method kneading when everything is mixed, before adding folds for around 10-15min or until "strong enough". Every time I try to JUST fold after some quick "fold kneading" as the recipe says, it never has enough strength and goes very flat and even refuses all forms of shaping.
https://youtu.be/zgz0oAhgwyg?t=66

13g protein per 100g white flour. Wholewheat is a local type you can't find anywhere else but probably not very fancy.

Pic is another bugger from some time ago.

[Anonymous No.14026144]

>>14016587
Less hydration, around 65% let me manhandle the piece of shit enough to slap and fold with both hands with very little sticking.
Work the dough into a smoother fuck by force, 10+ min by vigorously folding or stretching it until it holds shape after mixing everything. Use a machine if you have one, less time then.
As for the banneton, as people have said, rice flour have saved me these last 3 times so hard. Kind of pissed how it comes out so fast now.
My own problem with the dough going flat otherwise was because of my fermentation temps. My oven, with just the light on, still rose to 30+ C so the final bulk fermentation overproofed it to a mushy piece of shit. Just leaving the oven door open a little was enough. As I think forkish says, consider temp a ingredient.
Dough scraper to move, divide and tighten the surface of the dough has been priceless when it sticks to fingers at high hydration.

I would like to believe we've all been there.

[Anonymous No.14026166]

Hey /ck/ do you mix your levain so it falls flat before adding into the mix or do you just pour willy nilly? Does it matter?

[Anonymous No.14026179]

>>14024235
>>14024233
Moist, shiny crumb is fookin nice mate.

[Anonymous No.14026291]

>>14020237
>butter under bread while baking = crisper crust, though noticeably oily.
does this work for pizzas as well?

[Anonymous No.14026412]

>>14026166
There's the off-chance of yeast displacement in starter solution to where mixing would have observable effects microscopically..but really does fuck all for leavening. You're going to battered it in with your choice method to begin with.

[Anonymous No.14026427]

>>14024086
the big holes definitely would have gotte you some reddit upvotes

[Anonymous No.14026504]

>>14013200
How did you make this? I mean the light square in the center with the black border and then there's brown surrounding it all and the rest of the bread is the same color as the square? What is this type of bread called? Is there a recipe for it? Never made bread before btw.

[Anonymous No.14026525]

Rate my second try at sourdough

I'm really happy, it's almost everything I want in bread.

[Anonymous No.14026527]

>>14026504
The white parts are floured, the brown parts are where the bread expanded from being slashed with a lame prior to baking. You see the thing the bread is resting on? That's a banneton, a special basket which you usually line with cloth and then flour to let your shaped boule loaf rest in. When it's ready to bake, you flip it over and score where you want the bread to be able to expand along, creating a fissure in the outer layer of gluten.
https://youtu.be/Znv99QbfWGs
This guy makes good videos.

[Anonymous No.14026535]

>>14026525
lookstasty/10

[Anonymous No.14026581]

>>14026504
>>14026527
Aptly spoken. Additionally the charred outer edge of the square is where said cuts are angled and cause exaggerated upward expansion which bakers often call an ear. Pic related. Usually a sign of a proper cut + oven rise. As for the recipe itself, you're more than welcome to look into Sune's works. My 20% sourdough is effectually no different outside of the starter and flour used, to which I used Sir Lancelot Hi-Gluten Flour and milled some fairly generic whole wheat.

[Anonymous No.14026598]

hobo

does toasting bread on ungreased cast iron ruin the seasoning on the pan? over a hot camp fire?

does the high heat char/burn the flavour? is the taste difference significant to someone who eats old, cheap food?

[Anonymous No.14026642]

How much baking powder should I add when substituting sugar?

[Anonymous No.14026772]

So someone please walk me through this, how long should I let sourdough rise before baking?

[Anonymous No.14026784]

>>14026772
Usually at least 12 hours/overnight. Upwards to 18 if you really want to be sure but any longer and you get less yeast activity and more lactic acid. Its better to proof for less time in a warmer place than more time in a colder one unless you like your bread extra sour.

[Anonymous No.14027021]

>>14026784
so those 12- 18 ish hours would be out of the fridge right?

[Anonymous No.14027053]

>>14027021
absolutely. I don't recommend ever rising in the fridge unless you are already near maximum rise and don't want it to overproof.

[Anonymous No.14027054]

Do starters stinkitize a room?

[Anonymous No.14027073]

>>14027054
No, if your starter stinks through its lid you need to toss it.

[Anonymous No.14027091]

>>14018585
you don't even bake bread, do you? shut the fuck up lmao that bread ain't burnt it's just right.

[Anonymous No.14027131]

boys, kinda off topic but I got a pizza stone and am looking for good pizza dough recipe to use with it. The last one I made got completely fucked up and dried out, didn't even brown in the oven. I also think I'm using the stone wrong so I'll try preheating to max for an hour instead of the 30 mins I did before, and also putting it on broil when the pizza's actually in there on the top rack, I'm just unsure what I'm doing wrong. The pizza I made last time was fucking ASS and I'm getting fed up watching people do it so effortlessly on YouTube. Also I don't have a piel/peel/peal whatever so if there's anything to slide it out easier in my house that I can use? Idk I'm just really fucking annoyed with pizza rn if I fuck up again I might just give up that'll be my 4th attempt failing on the stone.

Picrel is my stone I got it from Stokes.

[Anonymous No.14027440]

>>14027131
Pre-heating is neccessary, for an hour or more. Any flat platform like a cutting board, dusted with corn meal or semolina will work for transferring dough to the stone. Just be liberal or it'll stick should you build directly on the pseudo-peel.

[Anonymous No.14027608]

Making a Cottage Loaf by altering this recipe to work with my starter.
https://youtu.be/OnPQP-dHFmg

Will post result, wish me luck.

[Anonymous No.14027662]

>>14027608
Good luck with those aesthetics.

[Anonymous No.14027704]

>>14027608
>the Virgin dutch oven vs the Chad baking tray

[Anonymous No.14027759]

>only one anon showing the Pullman somee love
where are my beautiful sandwich loaves? burgers, have you forgotten the greatest loaf in burgerland?

[Anonymous No.14027763]

post pullman loaves

[Anonymous No.14027919]

>>14027763
>>14027759
Give me a few weeks to exit this experimental phase and devise a recipe suiting one. Can't be a pretentious shitbag with the utilitarian pullman.

[Anonymous No.14028000]

>>14027759
I have a pullman pan, but its become a niche bread style. Not a lot of people want homemade sliced sandwich bread. I do have a good pain de mie recipe but thats for like fancy tea-time sandwiches or letting it go stale for bread pudding..

[Anonymous No.14028076]

when will the high-hydration meme die? 50-60% was good enough for thousands of years and now I see faggots trying to push thing well over 100%. All this "shaping" and extra resting steps and reliance on dutch ovens are a symptom of deviating from properly made bread.

[Anonymous No.14028084]

>>14026527
>>14026581
Thanks.

[Anonymous No.14028126]

>>14028076
Man asking if and not exactly why. We stagnated and must now be showy.

[Anonymous No.14028155]

>>14028126
this post is as cryptic as it is accurate. I just want to go back to food being normal AND good at the same time.

[Anonymous No.14028171]

>>14013061
Last one I made. 15% dark rye.

[Anonymous No.14028176]

>>14028171
nice crumb considering how tricky rye can be. 9/10 would butter.

[Anonymous No.14028192]

>>14028076
Thanks, anon. Now that it’s getting warmer, making bread has become so much easier and reliable. Dough grows so fast now.

[Anonymous No.14028194]

>>14028155
You just know. California's role in the industrialization of bread caused this craze. San Francisco must be purged.

[Anonymous No.14028195]

>>14028176
Thanks, anon. Now that it’s getting warmer, making bread has become so much easier and reliable. Dough grows so fast now.

[Anonymous No.14028251]

>>14028195
I find the cabinet above my fridge (they release a lot of warmth) is consistently 73 degrees. You might try doing the same next time you have a cold day or just want to give your guys a boost.

[Anonymous No.14028264]

>>14028194
based posts like this is why I still bother with this site.

[Anonymous No.14028324]

I want to try baking with steam but my oven is a little electric countertop oven and it seems dangerous to splash water all in it. Anyone have experience with this?

[Anonymous No.14028379]

>>14027759
Pullman pans are expensive as fuck compared to a regular pan, at least from consumer suppliers unfortunately.

[Anonymous No.14028427]

>>14028324
misting one or two spritz wont hurt it. there is already going to be a lot of steam from a close area which actually means you wont need to create as much steam. unless its convection or has a lot of vents.

[Anonymous No.14028551]

>>14028324
If it's a toaster oven with glass-sheathed resistive elements, then you risk thermal shot by preheating, inserting bread, and misting periodically. They do not seal particularly well either, so mileage will very.

[Anonymous No.14028620]

>>14027608
Had a good rise after 4 hours. Shaping was easy, now to wait an hour or two for second rise then in she goes. Very easy dough to work with, no flour needed. Sorry in advance if phone rotates image.

[Anonymous No.14028769]

>>14028620
I wish you well anon but I can't see anything but an anal prolapse. Hopefully the finished products wipes my imagination clean.

[Anonymous No.14028807]

How accurate is this? If its correct it should be the head image for the new thread.

[Anonymous No.14028815]

>>14028807
Makes me feel like I'm overproofing all my bread.

[Anonymous No.14028826]

>>14028815
Same, I am pretty sure my first loaf was completely overkill on the overnight proofing. Maybe I have a very active starter. It was also misshapen but thats cause I feel for the "no knead" meme.

[Anonymous No.14028892]

Amazing rise considering it was pure starter. You can see the lift from the flour line. I def should have gone a bit bigger on the top loaf. Looks and smells great and only took 30 minutes in oven. With the short proof time this might end up my go-to loaf. I'll have to wait a few hours to update with the inside.
>>14028769
Well I'll leave you to judge that lmao

[Anonymous No.14028979]

>>14028076
I think 70-75% is perfect, especially if you're using wholemeal flours. Anything above that is just sucking your own dick.

More than the high hydration I want the "white sourdough with massive air holes making the bread impractical for anything but posting crumb-shots to insta/reddit" meme to die. Wholemeal bread varieties are far nicer, especially mixes of wholewheat, spelt and rye, but because you're unlikely to get the massive holes people want hardly anyone bothers making it.

[Anonymous No.14029016]

>>14028979
wholemeal goes without saying, it definitely benefits from the extra moisture. But for standard, 100% white wheat flour I won't tolerate anything over 65%, and even then you better have a good reason for it like baguettes or ciabatta. But yeah, gaping airholes used to be a "bad" result for a standard loaf of bread.
>>14028892
This loaf was maybe 55% max, and was a lot tackier than I expected but so insanely easy to work with and knead, without having to use more flour. Could actually feel what the dough needs and I used only enough water to bring it together. I am 100% sure the rise I got despite converting to pure starter was do to being able to properly work in elasticity in low-hydration.

[Anonymous No.14029197]

>>14029016
Wasn't the whole point of ciabatta that it was people having a pissing contest with hydration, so they're supposed to be about 85% or something stupid?

Personally I wouldn't ever go down to 50% unless I'm making Bagels, and they're supposed to be dry and stodgy. I think when I make white bread it's a 65% and that's pretty wet, but I hardly ever make pure white, I'm usually in that 70-75% range, the higher end is purely if the flour needs it.

[Anonymous No.14029389]

>>14028379
i spent $30 on an 18" Pullman from webstraunt store.

the Pullman is utilitarian and novel. i gift portions of loaves and they are usually well received. I have a great white recipe and a wheat (with cinnamon) that I've been baking in it and gifting. Corona generosity has brought me too many bananas, so I'm going to attempt a banana bread in it next.

pictured is obviously not a Pullman, but was that wonderful cinnamon and molasses wheat bread in trad sandwich loaf form.

[Anonymous No.14029399]

>>14029389
>webstraunt store.
Ah, I was looking there and they were all out of stock or had a minimum order. I don't exactly need 4 pullman pans.

[Anonymous No.14029702]

>>14029399
the 16s were sold out when i bought the 18. a four gang Pullman won't fit in most ovens, lol. i stocked up for the stay at home and bought a bunch of stuff i had been wanting: dough scraper, red handle spat, some cambros... about damn time, really.

check out King Arthur flour's store. they may have them. even fleabay may have some.

as much as i love a nice artisan loaf, the classic sandwich bread goes a lot further for most families. bread is such a joy.

[Anonymous No.14029822]

>>14029197

Ciabatta was made as a way for Italians to not completely forfeit bread supremacy to the French baguette, which has been at high hydration for a long time now.

There's nothing wrong with long fermented high hydration doughs. Their prevalence right now is simply a symptom of people being interested in home baking. If you're only making 1 or 2 loaves at a time, you're going to start getting bored and using that time to do ridiculous shit like 6 folds over 8 hours. At a bakery, you're mixing hundreds of lbs of dough at once, so you necessarily need to use a mixer, which is going to do most of the gluten development for you, even in a high hydration dough, and you're not going to have the time to do crazy long bulk ferments.

[Anonymous No.14029859]

>>14024216

Okay, final pumpernickel results. Not quite as dark as I wanted and still just a tad gummy on the inside. I think I'm going to try again next weekend with some adjustments to the bake.

This loaf was 1 hr at 375, 3 hr at 275, then oven off for 8 hrs.

Going to adjust to 1 hr at 375, 4 hr at 275, 1-2 hr at 200, oven off for 6 - 7 hrs.

I would just do it in my bakery oven but timing wouldn't work out with the rest of production.

[Anonymous No.14030146]

Making this today, hopefully it will actually work this time...

[Anonymous No.14030161]

>>14030146
It looks like the no knead NYT recipe but without that second rise. I definitely recommend trying out
https://cooking.nytimes.com/recipes/11376-no-knead-bread
if you haven't already

[Anonymous No.14030268]

I started trying this recipe
https://www.youtube.com/watch?v=_Iod0m7rDyY
and he puts the poolish in the fridge overnight but after taking it out this morning my poolish doesn't look like the yeast has done much, very little bubbles. I'm thinking the fridge might be too cold, would I just be able to leave it out a few hours and try to see if it activates then? I did use the yeast last week so I assumed it was still good

[Anonymous No.14030369]

Bros my starter is bubbling everyday but it's not rising after I mix in new flour and water. I leave about 50-70 ish grams in before adding the new stuff but it doesn't rise, what am I doing wrong?

[Anonymous No.14030451]

>>14030369
How are you using your starter?
My starter sits around at around 16 celsius or around 61 fahrenheit degrees so it's dormant as fuck. I make a levain from equal parts starter flour and water and treat the levain with a cosy warm environment in my oven with minimum heat and lamp on.
Then I feed my starter the lost flour and water and leave it at the counter. The fucker never
bubbles much or rises but why should it?

[Anonymous No.14030456]

>tfw 50kg flour order arrived
I’m never gonna go hungry again lads

[Anonymous No.14030513]

>>14030451
Well I've been hoping to make sourdough so I just took a jar and mixed in unbleached all purpose flour and water. I throw out however much and just put in new flour and water. All the other bread I make I wait for yeast to rise so I thought this would be the same cause all the pictures I see show lots and lots of rising. All my starter does is just sit there and bubble a little. I do just leave it sitting on my desk in my room though

[Anonymous No.14030814]

>>14030513
Try baking with it. I started with Sune's sourdough method and it has been most intuitive because you start with minimun required steps for great bread and expanding upon it reels really natural when you want to take it up a notch.
https://foodgeek.dk/en/worlds-easiest-sourdough-bread/

Pic related baked these niggers with this method.

[Anonymous No.14030864]

>>14030814
How to ear score? I cut at shallow angle like he shows but the bread mostly tears itself flat instead of forming an ear afterwards.

[Anonymous No.14030972]

>>14030864
Have god oven spring. That's about it. Angles schmangles, it only encourages it but doesn't define the chaotic nature of expansion.

[Anonymous No.14031011]

>>14030814
So when I go to feed the starter I leave 70g and feed it. The stuff I took out I put in the oven for a little then add it to more flour and water? Or I do that first then move it into the oven?

[Anonymous No.14031038]

>>14030451
>>14031011
Oh and is the levain just a different name for the starter or is it starter with a little more flour and water already

[Anonymous No.14031103]

>>14031038
In essence, yes. It's just another name for preferments.

[Anonymous No.14031211]

>>14030456
You managed to get a delivery slot? I'm going to Tesco in the morning cos apparently they're due a delivery. Gonna queue up for opening time like a sad boomer.

[Anonymous No.14031257]

Does anyone here have a Bosch MUM5 or 6?
I think they are just marketed as Bosch Universal and Universal Plus in the US.

Trying to decide which one to get.
The 5 seems like the better deal since it's quite a bit smaller and I mainly cook/ bake for myself and can't really imagine ever having to make up to 4kg of dough at once, but the 6 is also way sturdier and basically impossible to destroy from what I've been reading.

[Anonymous No.14031532]

>>14031211
Yeah I tried for 3 days and eventually got one on the sack shop at 9.30am. Would recommend trying then.