Bread

[Anonymous No.17783588]

Post bread, discuss bread, rate bread.

[Anonymous No.17783600]

This one I made today is a ciabatta made with 45% type 1 flour and 55% type 0 flour, 80% hydration and 9gr of beer yeast because I needed a fast rising of the dough.

[Anonymous No.17783603]

Nigger. That is all.

[Anonymous No.17783615]

>>17783588
nice table

[Anonymous No.17783616]

It has cooked in the oven 20 minutes @ 250C and another 40 minutes @ 220C.

The first 15 minutes of cooking were done with a pan with boiling water in the oven, which I removed after.

[Anonymous No.17783626]

And this is it, I’m happy with the result.

I want to learn how to make the interior more airy and with less dough.

Ps. I forgot to add that I used a 40% poolish made 2 hours before making the final dough.

>>17783615
Thanks

[Anonymous No.17783728]

>>17783588
Russian black bread (pumpernickel) straight from the oven, It came out better than I thought!

[Anonymous No.17783752]

[Anonymous No.17783790]

>>17783588
Has anyone done instapot bread? How was it? Trying to do OTR trucking soon and I don't want to eat like a slob.

[Anonymous No.17783795]

>>17783790
Forgot pic semi related

[Anonymous No.17783847]

90% hydration baguette from my anova oven. For any serious baker, get this now. Steam changes the game.

[Anonymous No.17783952]

>>17783847
>Anova oven

Interesting

[Anonymous No.17783986]

>>17783790
how is instapot bread supposed to work, I thought they were just pressure cookers with a brand name

[Anonymous No.17784015]

>>17783986
It's a multi-function pot with settings for pressure cooking, slow cooking, rice cooking, yogurt making. You can make bread in a rice cooker.

[Anonymous No.17784044]

>>17784015
But like aren't you just making some damp steam dumpings rather than bread, AFAIK it's not dry cooking at any setting

[Anonymous No.17784050]

>>17783752
nigga that's a thick layer of raw flour on the surface

[Anonymous No.17784055]

>>17783847
that looks pretty shit for 90% hydration, my pizza bread with 40-50% gets similar results if properly cooked with evaporating water and correct proofing

[Anonymous No.17784107]

>>17784044
Instapots can dry cook. Hell they even make some other different brand names that can smoke.

[Anonymous No.17784114]

>>17783588
is it weird that I like JUST the crust? like the softer parts of the bread are cool or whatever, but whats REALLY cool is the crunchy crispy flavor-packed crust

[Anonymous No.17784122]

anyone else think sourdough is gay as fuck?

[Anonymous No.17784136]

>>17784122
It is. The most masculine bread is pumpernickel.

[Anonymous No.17784301]

>>17784114
what did you think the idea of pretzels was

[Anonymous No.17784559]

I'm pretty meh baker. Think I went to heavy on my egg wash. Wanted to get a deep color to get some nice looking separation on my braids. Got the recipe down nice though recipes don't call for enough sugar.

[Anonymous No.17784570]

>>17783847
It's really expensive. I wonder if it's overpriced if you compare the costs vs. a full sized steamy oven. I heard Siemens makes them, and they're not combi expensive

[Anonymous No.17784591]

>>17784559
Looks good

[Anonymous No.17784595]

>>17784591

[Anonymous No.17784606]

>>17784595
What in it looks delicious?

[Anonymous No.17784640]

>>17783588
Need to make some next weekend. I haven't made any lately. I might try a focaccia recipe I failed at years ago.

[Anonymous No.17784711]

>>17784606
Chocolate chips (melted) :D

[Anonymous No.17784716]

>>17784711
I've been wanting to do a braided loaf that's half zucchini bread with hickory nuts and half double chocolate. Maybe for Christmas for the family.

Your making me hungry!

[Anonymous No.17784721]

>>17784640
Nice croissants m8

[Anonymous No.17784730]

Brioche >>17784721 vs Croissant (pic related)

[Anonymous No.17784743]

The YouTubers make laminated dough look so easy I bombed my first two times felt the butter was too could and would give then I couldn't get it thin enough.

[Anonymous No.17784757]

>>17784721
Thanks. I am waiting for my new house build to finish so I can make some again. I love croissants. Great breakfast treat. The second ones in that picture I baked them lighter and then filled them with pastry cream and baked them again. Not sure I figured it out perfectly yet so I will have to keep posting around with it.

[Anonymous No.17784775]

>>17784743
Don't over work the dough. It makes it too elastic. Also let it rest, same with the butter. Resting the dough relaxes the gluten. You don't want it to be firm or too soft. It has to be moldable, but not to where it will loose form and mash into the dough.

[Anonymous No.17784797]

Anyone have a foolproof method for a levain/sourdough starter?
I tried the Flour-Water-Salt-Year method but I got no real growth after 7 days, just a musky skunk smelling wad of whole wheat flour. I think my kitchen might just be too cold for it. It's between 60-70F here ATM.

[Anonymous No.17784845]

>>17784743
This recipe explains pretty well the process and it’s actually easy.

https://youtu.be/lXnAqULlGV4

There’s one problem: it’s in Italian.

You should be able to understand the basic info, however he put the dough in the freezer and the cold pressed butter in the fridge to keep both the ingredients at the same temperature. That’s the key.

[Anonymous No.17784875]

>>17784797
Forkish's recipe worked for me. My levain it's years old now. Even did a rye sourdough levain with that recipe too.

[Anonymous No.17784886]

>>17784775
Sorry the second part of that was about the butter not being too firm or soft.

[Anonymous No.17784912]

>>17784886
>>17784845
>>17784775
All good advice thanks.
I think I'll get a much better attempt next time.

[Anonymous No.17784944]

>>17784055
Having overly giant holes is a result of your crust forming before your dough is done rising. You can't feel it, but my breads crust is still pliable when it's done cooking while regular ovens just make lean breads with hard crust.

[Anonymous No.17785384]

>>17784875
Sounds nice.
I think I'm gonna try a technique I found on freshloaf. The poster makes a golf ball size lump of 65% hydration WW, surrounds it with white flour and then leaves it in the fridge for 8 days. After that he opens the dough ball and uses its contents as starter.

[Anonymous No.17785585]

>>17783728
Nigga that's a round piece of shit you fished out of the toilet

[Anonymous No.17786527]

Bimp

[Anonymous No.17787352]

>>17786527
boomp