Bread Help

[Anonymous No.17025963]

Hey /ck/,

I would like to start with my request and some background with myself. I would like a recipe and tips on how to make dough, how to proof dough, how to bake dough to make white bread. (i hear its the easiest and im a baking retard) I have about 4 years experience with home cooking and would like to say im a fairly decent chef. However i've never baked a loaf of bread. I would love to start baking my own loaf of bread each morning so i can stop paying the f-ing food jew.
Ingredients i already have:
White Flour
Active Dry yeast
eggs
whole milk
unsalted butter
Mini Loaf Pan

Any personal recipes or tips on proofing/mixing/baking would be solid.

[ieatinmycar No.17026087]

>>17025963
>so i can stop paying the f-ing food jew.
Yeah no figure it out yourself ya dumb cunt.

[Anonymous No.17026096]

>>17025963
http://www.thebreadkitchen.com/recipes/basic-white-bread-recipe/

You can sub water to milk and add some sugar if you wish.

[Anonymous No.17026153]

>>17026087
>back to /pol/
no wonder no one likes you self righteous faggots.

>>17026096
thanks bro.

[Anonymous No.17026156]

I've been doing it for a few years. It's too much of a pain to do every single day in my opinion.
Here's the recipe I use:
1/2 tablespoon butter
1 1/2 cups warm water
just under 1 teaspoon dried basil
just over 1 teaspoon dried oregano
2 1/4 teaspoons yeast
1/2 tablespoon salt
3 1/2 cups flour (I use 2 cups whole wheat and 1 1/2 cups all purpose)

-mix the water, herbs and butter until the butter is somewhat broken up. add the yeast. stir until dissolved.
-mix in 2 cups of flour until mostly lump-free
-mix in the salt
-mix in the rest of the flour 1/2 cup at a time. Without a dough mixer I generally have to knead the last 1/2 cup into the dough. It's too thick to mix.
-put some oil in the bowl you used to mix it, put the dough back in and coat it a bit so it doesn't stick to the bowl. cover and let sit for ~40 mins. meanwhile, grease the loaf pan.
-take the dough back out. smash it down a bit to get rid of the bigger bubbles. form into a loaf, place it in the pan for the second rise, about 1 hour. I like to keep the pan covered for the first 40 or 50 minutes help keep the moisture in the dough.
-preheat the oven to 375 F about 10 minutes before the hour is up.
-bake for 30 minutes
-place on a cooling rack and cover with a cloth.
The crust will soften after about 10 minutes but I like to wait 3-4 hours before slicing it. If you slice it before it's cooled enough it dries out fast. I use a ziplock freezer bag to store it.
It's about two and a half hours from start to finish, not counting cooling.

[Anonymous No.17026158]

>>17026156
this is what i was looking for, thank you i will try this tonight and post pics tomorrow

[Anonymous No.17026265]

>>17026158
One more thing, when you're adding the last of the flour, the dough should be a little sticky but not gooey. If it's not sticky at all then it will probably be too dry.
You my have to use more or less flour since I'm using different types versus just white flour. You'll have to play that by ear.

[Anonymous No.17026449]

I don't know man

[Anonymous No.17026561]

A basic mix is 60% of your flour weight in water, 1% of the weight in salt and yeast each, but for a normal size loaf you can eyeball that as "enough water to wet all of the flour" and piles of salt and yeast the size of your last thumb joint. Dump the dry ingredients in a bowl, make a well, and gradually add the water while roughly stirring the edges of the well in with your fingers. Try not to add flour when you're kneading, if it gets too messy, just cover the dough with the upturned bowl and leave it for half an hour. You'll probably find it takes ages to rise in this cold weather, assuming you're northern hemisphere. Making a sort of double boiler with hot water in a larger bowl helps if you don't have somewhere warm to put it. "Shaping" the loaf involves stretching out the dough and folding it in on itself to make a tight package, it helps get a uniform shame instead of a sad lump.

[Anonymous No.17027520]

>>17026156
You got a picture of this loaf?

[Anonymous No.17028725]

>>17026561
>1% of the weight in salt and yeast each
2 and 3 % respectively is better. Though less yeast just means longer proofing, so it doesn't really matter that much. But 1% salt is a bit..meh for taste. Personal preferences, though, obviously..

[Anonymous No.17028848]

>>17025963
Bake it until it has a dark color, common mistake when starting to bake is to bake too short of a time. If you have a thermometer for food then it's easy, all bread is done at around 95 celcius, whatever that is in F. If you bake in a pan you want the bread to rest for at least 1 hour before you slice into it, the starches are too gooey from the oven heat for it to hold shape when it's fresh from the oven.

[Anonymous No.17028929]

>>17028848
Also get water into the stove for the first 10 minutes. Get a baking sheet to heat up with the stove, put in bread, immediately pour water onto the tray. Take out tray after 10 minutes, keep a small gap on the door for another 2-4 minutes, to get most of the moisture out.
Not necessary with a pot, obviously.

[Anonymous No.17029014]

>>17026087
you will never be a woman

[Anonymous No.17029430]

>>17028929
>taking a tray full of hot water out of an oven
>that sounds like a great and safe idea.

[Anonymous No.17029846]

>>17028725
>2 and 3 % respectively is better
Yeah, you're definitely right. I back estimated from eyeballing it, but your numbers make more sense.

[Anonymous No.17029860]

>>17025963
>I have about 4 years experience with home cooking
sorry, but after reviewing your resume we can't use you. not enough experience in the real world.

[ieatinmycar No.17030230]

>>17029014
Correct.

[Anonymous No.17030458]

>>17027520
Not a full loaf, but here's one I sliced and bagged yesterday.

[Anonymous No.17030643]

>>17028929
it's also a good idea to preheat your oven for 20 min so it doesn't drop in temp when you open it.