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/ck/ - Food & Cooking

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File: 1.49 MB, 2620x2432, 100%rye.jpg [View same] [iqdb] [saucenao] [google]
15973753 No.15973753 [Reply] [Original]

Rate my bread bros

>> No.15973761

>>15973753
Yeah Yeah

>> No.15973765
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15973765

>>15973753

>> No.15973771
File: 160 KB, 624x396, judgemental bear.jpg [View same] [iqdb] [saucenao] [google]
15973771

>>15973753
>sprinkled raw flour on it

>> No.15973776

>>15973771
>things that didn't happen

>> No.15973804

>>15973753
Looks good

>> No.15973809

>>15973753
I'd happily eat it.

>> No.15973817

>>15973753
Saw it in half and show us the innards....

>> No.15973821

>>15973765
> Faggot who has never baked bread

>> No.15973824

>>15973753
10 out of 10
Teach me, master

>> No.15973828

>>15973821
>faggot who has baked bread but should stop

>> No.15973829

>>15973753
Looks pretty sweet! Better than mine. We need the porn shots, though. Shows us your crumb.

>> No.15973851
File: 2.15 MB, 4445x2869, _20210420_140932.jpg [View same] [iqdb] [saucenao] [google]
15973851

>>15973829
i fucked up bro. i made sure the bottom makes a hollow sound when knocking on it before taking it out of the oven but it still didn't come out 100% right.

>> No.15973861

>>15973851
Horrible

>> No.15973869

>>15973851
not your bro

>> No.15973876

>>15973851
Sorry for your loss.

>> No.15973885

>>15973851
You could kill someone with that two ways. Feeding it to them, and throwing it at them

>> No.15973897 [DELETED] 

>>15973851
if it's all rye then the crust is fine, i don't know what happened at the bottom, though

>> No.15973903

>>15973851
if it's all rye then the crumb is fine, i don't know what happened at the bottom, though. might have left it in the oven for 10 more minutes.

>> No.15973916
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15973916

>>15973851

>> No.15973937

>>15973753
It's important to knife it properly before baking, so that the mass can expand homogeneously.

>>15973851
It's also important to bake it lmao

>> No.15973947

>>15973851
Trial and error, bro. Trial and error.

>> No.15973951
File: 3.93 MB, 3456x4608, IMG_20210420_155038.jpg [View same] [iqdb] [saucenao] [google]
15973951

>>15973851
If it makes you feel any better, here is the crumb of my latest batch of failure and broken dreams.

>> No.15974178

>>15973937
>>15973947
>>15973951
do you have an idea what might have gone wrong?

>> No.15974183

>>15973771
that's residual flour from the proofing basket

>> No.15974214

>>15974178
Did you let the dough rest enough time before baking?

>> No.15974231

>>15973851
what kind of flour

>> No.15974416 [DELETED] 

>>15974231
rye

>> No.15974423

>>15974214
4 hours in the proofer and 24 hours in the fridge
>>15974231
rye

>> No.15974606

>>15974423
if it's rye then the bread is fine. the gluten structure is different and it will never rise in the same way wheat does and you get more nutrients from it anyway (more phytase in rye to remove the anti-nutrients)

>> No.15974695

>>15974606
Yeah, but you can alter things like hydration, baking temperature and time, etc. The question is about improvement, because the bread doesn't appear to have entirely cooked through.

I'd suggest OP preheat whatever surface they're using to bake the bread, for starters.

>> No.15974743

>>15974695
good advice, I'm sure OP's next loaf will turn out very well considering how it looks now

>> No.15975802
File: 2.58 MB, 4608x3456, IMG_0010.jpg [View same] [iqdb] [saucenao] [google]
15975802

>>15973753
Good looking loaf, anon. Love those patterns from the proofing basket. Very rustic looking bread.
>>15973903
Agreed if it's most/all rye you won't get an open crumb but might check the bake time. The tapping sound is great to learn but if you're new to this type of loaf you can also check the temperature (about 190F-200F for rye, 200F-210F for AP/bread flour loaves like baguettes).
>>15974695
>I'd suggest OP preheat whatever surface they're using to bake the bread, for starters.
This. My bread improved a lot once I got a baking stone and preheated it sufficiently. Pic related are some loaves I baked last week (baguette dough but I shape them as ovals so they stay fresh longer).