Bread Thread

[Anonymous No.17733144]

Share your bready creations.
Pic related is my most recent making.
I rushed it somewhat because I was stressed and in an hurry, I forgot to make tiny holes into it before baking and didn't let them proof one final time as long as I wanted and two of the loafs were in non ideal location in the oven.
This is ryebread made with milk and syrup and some bread spices for those wondering. I let it ferment in the fridge for 20 hours or so

[Anonymous No.17733150]

god i wish i lived with you

[Anonymous No.17733170]

I wanna fuck that bread

[Anonymous No.17733176]

>>17733150
Do you like baking? ^^

[Anonymous No.17733180]

>>17733144

[Anonymous No.17733183]

>>17733144

[Anonymous No.17733213]

>>17733180

[Anonymous No.17733230]

>>17733144
Some things I've made over the years.

[Anonymous No.17733236]

>>17733183
I wanna fuck that crussy

[Anonymous No.17733241]

>>17733230
Very impressive anon! Looks amazing!
I hope to become as good as you one day.
I have yet to try many different breads, I did make crossiant like 2 weeks ago

[Anonymous No.17733250]

>>17733241
My first attempt was better than my second, but still both were good. I'm currently in-between homes living in a shitty little apartment while the new one is being built so I can't try again any time soon.

[Anonymous No.17733282]

>>17733250
That's annoying. I hope when I move I can settle in properly so I can cook and bake good in peace.

Here is a small piece of my baking portfolio from last 2 months or so

[Anonymous No.17733290]

>>17733180
>>17733183
aroused and confused

..did i just get turned on by bread??

[Anonymous No.17733293]

87% sourdough loaf

[Anonymous No.17733303]

>>17733293
:o that looks very nice and cute.
I need to try more sourdough breads

[Anonymous No.17733339]

>>17733282
Nice ear on that top left loaf.

[Anonymous No.17733354]

>>17733230
do you watch the chainbaker?

[Anonymous No.17733483]

[Anonymous No.17733499]

Started making plain sourdough bread in shapes that correlate with the holiday.

[Anonymous No.17733507]

[Anonymous No.17733520]

>>17733499
what does 4/20 have to do with lobsters

[Anonymous No.17733521]

>>17733520
ngmi

[Anonymous No.17733529]

Christmas "vörtbröd" with spices fitting the season, cardamom, anise and more. 50% rye.

>>17733520
It's cancer.
Jokes aside, it's a swedish tradition to have a large family meal centered around crayfish in August.

[Anonymous No.17733540]

>Still not been able to top the scoring of this using a boule shaped dough

[Anonymous No.17733545]

Is this "fools crumb" or just overall fucked up rise?

[Anonymous No.17733623]

>>17733144
any of you guys buy in bulk? i just realized i was way over paying when shopping at grocery stores
https://www.webstaurantstore.com/44035/wholesale-baking-ingredients.html

[Anonymous No.17733645]

>>17733623
I'm not sure I could bake 50 pounds worth of wheat before it has significant nutritional loss.

[Anonymous No.17733653]

>>17733183
>>17733180
Lewd. Gimme that crumbshot you dirty whore

[Anonymous No.17733660]

>>17733144
that one looks like a butthole

[Anonymous No.17733662]

>When it's glistening just right

[Anonymous No.17733668]

novice here, what pan do you guys cook dinner rolls / cinnamon rolls in? I've tried using a 13x9 pyrex dish and a feel like there wasn't enough room for the rolls to expand, they barely fit in the pan after 2nd proofing. Then I tried a flat baking sheet, and I wasn't satisfied with the results, they apparently need some sort of containment to rise upwards.

[Anonymous No.17733669]

>>17733144
Då var det dags att köpa hem jäst igen

Looks good anon

[Anonymous No.17733671]

[Anonymous No.17733713]

>>17733623
yea i was actually trying to find a few people to go in on a order with me, they have a 1lbs bag of red star yeast for only $4 and a 10lbs block of sharp cheddar for $40

[Anonymous No.17733719]

>>17733713 meant for (you)>>17733645

[Anonymous No.17733722]

>>17733230
nice

[Anonymous No.17733767]

>>17733293
>87% sourdough
That 13% that isn't sourdough causes 50% of the problems though.

[Anonymous No.17733769]

>>17733767
Hydration.

[Anonymous No.17733785]

>>17733354
I actually just found his channel within the past month.

[Anonymous No.17733902]

>>17733671
COOM bread

[Anonymous No.17734338]

90% hydration baguette in my anova oven. Precision steam is a game changer.

[Anonymous No.17734346]

>>17733623
Check if you have a food service store like Gordon Food Service near you. You can buy 25lb bags of flour there. I bought bouncer high gluten flour, which is from the same milling company that processes king arthur flour.

[Anonymous No.17734756]

>>17733144
I've been making brioche. I make two loads, one we eat with jam as a snack and the other I let sit for a day and make french toast. Genuinely divine.
What other bread should i try next? Woman mentioned pretzels.

[Anonymous No.17734854]

>>17733623
I almost exclusively buy in bulk due to price savings on stuff I go through.
I buy King Arthur at Costco, $7 for a 12lb bag of AP. Pick up a bag or two everytime I'm there to stock up. Everywhere else it is usually $1/lb+. Gordon Food Service is another good source for non-KA flour as another anon said.
Restaurant Depot is also open to the public atm and are in most major cities for bulk ingredients. Picked up a bunch of parmesan for $4/lb, roni for $3.5/lb, good high gluten flour was $.50/lb.
Webstaurant store kills you with shipping on ingredients. They have a free trial of plus and is a great cheap way to stock up your kitchen. Bought $700 of equipment there last year.

[Anonymous No.17734865]

>>17734756
Your brioche looks excellent anon

[Anonymous No.17734885]

>>17734756
if that's yours, hats off - that looks like genuinely awesome brioche

[Anonymous No.17734948]

>>17734865
>>17734885
Thank you! I think the camera really helped too lol
But man french toast with it really is worth scalping a fool for.
I've caught myself making it once a week now these two are from Easter weekend

[Anonymous No.17734954]

>>17733180
>>17733183
Nikado?

[Anonymous No.17735079]

>>17734854
is King Arthur the only non bleached/brominated flour?

[Anonymous No.17735126]

>>17735079
My local Costco has Great River Organic Milling AP flour. Think it is 8 bucks for 10lbs? Not for sure. But that is the only other non-bleached flour there.
I use Great River rye for adding to my sourdoughs. I imagine their white flour is pretty good, just don't want to spend that much for AP flour.
Gordon Food Service/Restaurant Depot should have un-bleached, un-enriched flour as well.

[Anonymous No.17735719]

>>17733499
I think I might take on this practice if my family have a proper meeting again

[Anonymous No.17735728]

>>17733668
I just use baking regular baking pan. They keep their form pretty well. Maybe try tightening the dough before shaping it?

[Anonymous No.17736001]

>>17733180
Worth the yeast infection/10

[Anonymous No.17736006]

>>17733183
>>17733180
if nikocado made bread