Bread bread

[Anonymous No.18540568]

Made bread for the first time :)
It smelled amazing. Didn't rise as much as I wanted it to (dont think i proofed it properly) but it was bread for sure, tasted alright, was actually not too bad with some butter.
Also think i overfloured it putting it in the dutch oven, I didn't like all the sticking. But oh well, learning experience i guess.
I want to bake some good dinner rolls for thanksgiving, so i'm practicing. Any tips for a beginner?

[Anonymous No.18540583]

>>18540568
>Any tips for a beginner?
taking a picture that isn't blurry shit would be good

[Anonymous No.18540585]

>>18540583
Sorry anon, i tried but my phone died after taking OP pic. Next time i bake i'll take a better picture.

[Anonymous No.18540648]

>>18540568
Your bread looks great for a first time. I learned some tricks. I don't know your exact recipe, but I would bake a loaf like this at 450F for about 5-10 minutes covered then about 20-30 minutes uncovered, until an instant read thermometer reads between about 190-200F in the center. If it gets up to about 160F and isn't looking pretty done on top, i turn on the broiler
>tips for a beginner
get a scale so you don't have to wash measuring cups
longer, colder fermentation = more flavor
try 2-3 different recipes for baguettes and get good at each. this will teach you everything you need to know, after that you just need to check a youtube video for different shapes. this is a good spread that will teach you many different techniques for fermenting dough.
https://chillthebread.com/authentic-french-baguettes-recipe/
https://www.maspatule.com/blog/2020/03/26/recette-baguette-tradition-francaise/ (you can use bread flour mixed w. 20% whole wheat in exchange for t65)
https://food52.com/recipes/27433-dan-leader-s-4-hour-baguette
https://www.kingarthurbaking.com/recipes/sourdough-baguettes-recipe this one's hard-mode, requires levain. which is easy as fuck but you need to start it a week or so ahead of time.
last tip, bakers are pretty wholesome online to make up for how shitty they are IRL. you will find friends here
drmsa

[Anonymous No.18540657]

>>18540648
Thank you anon!
>get a scale so you don't have to wash measuring cups
I have one, though didn't think to use it this time. Next time, will do.
>longer, colder fermentation = more flavor
How long is too long? My poolish i let sit on my counter for about 20 hours before using, and the dough had about 2 hours of time to sit and ferment (and about 45 minutes of proofing). Should I go longer next time?

[Anonymous No.18540698]

>>18540657
Your recipe sounds pretty close to perfect actually but probably underpoofed. You should use the poke test. https://www.youtube.com/watch?v=4nJH5fKPvqAalso you should buy Bread Making by Beautiful Lauren Chattman and read it

[Anonymous No.18540707]

>>18540698
also for timing for proofing i would think around 1:15-2:00 depending on a lot of factors

[Anonymous No.18540711]

>>18540568
don't eat bread with butter
eat bread with beans.

[Anonymous No.18540742]

>>18540568
Thing with bread is it's fuckin easy
>>18540648
Ignore this retard making it difficult and observe the master at work
This is just half flour and water I've built over a week by adding a quarter cup of each at a time. Two scoops were whole wheat and the rest were normal flour

[Anonymous No.18540767]

>>18540742
It's 1080g of levain (bowl weighs 550). So we need 2,200g more flour, roughly, and about 1500g warm water and about 40g salt and some fresh yeast.
>This is going to be a big one.

[Anonymous No.18540816]

Is a scale really that important when making bread? I have a breadmaker my family bought and I'd like to use it but the only scale I have is the one in my bathroom.

[Anonymous No.18540824]

>>18540816
as far as I can tell, baking bread has far more to do with weight than it does volume. So unless you want to convert volume to weight (and somehow know the density of all the ingredients you use), a scale will make it easier.

[Anonymous No.18540837]

>>18540816
no, just go by feel is fine. add water til you get the consistency you want, sometimes it will be more sometimes it will be less

[Anonymous No.18540851]

>>18540824
Would anything more than a $10 battery powered scale be necessary?
>>18540837
That's what I usually do when making crusts and such but I'd like a more consistent product.

[Anonymous No.18540877]

[Anonymous No.18540882]

bros i want to get back into baking bread......but i dont really want to invest in feeding a starter rn

and my only dutch oven is much larger than the size of breaed i would want. what should I do?

[Anonymous No.18540889]

Baked sourdough today

[Anonymous No.18540903]

>>18540851
$30 gets you a really good one for baking. You get some convenience features like a longer time before auto-off. I just put the bowl on the scale and dump ingredients in over a couple minutes and don't dirty a measuring cup or anything. I even pour water in direct from the tap. It makes it much much easier and that makes me more likely to do it. But it's not at all necessary. Just convenient.

[Anonymous No.18540914]

When putting the dough in my dutch oven, should I line the bottom with oil (olive) or flour? I used parchment paper in the one in OP, but i'd prefer if I didn't need to.

[Anonymous No.18540934]

>>18540882
18 hour preferment for flavor

[Anonymous No.18540959]

>>18540568
Practice, read/watch, document your bakes, and trial differences. That's the best way to get better.

[Anonymous No.18540983]

>>18540914
Cornmeal if anything other than parchment. I have an enameled cast iron dutchie and don't put anything in it when I bake boules.

[Anonymous No.18541107]

>>18540914
What don't you like about parchment? It works really well IMO, better than cornmeal. If you have trouble keeping it unrolled, try crumpling it and then uncrumpling it. It will respect you more.

[Anonymous No.18541130]

>>18540914
You don't need to line it with anything. If you want to use something, I'd use parchment paper, or cornmeal; oil will scorch.

[Anonymous No.18541133]

>>18540568
Wife is an avid bread baker. We have proving baskets, 2 different cast iron cloches, a large supply and variety of quality flours, a KitchenAid mixer, nice serving boards, rolling pins, and a healthy sourdough starter. I want to get her something bread or baking related for her birthday to further encourage this hobby, but we have pretty much everything I can think of already. Any ideas?

[Anonymous No.18541159]

Congrats OP! Baking your own bread is a great hobby: it's enjoyable, relaxing, and no one is ever upset to hear that there's fresh, home baked bread around. Biggest tip is to keep trying different things, everything from your oven to your elevation can effect how the bread turns out so don't be afraid to take a recipe you like and tweak the individual steps to make a better bread for both your equipment and tastes. Just remember to take notes!

>>18540816
You certainly don't need one - people have been making tasty bread for thousands of years after all, but it helps you to both feel more in control of your kitchen and understand what you do and don't like in your recipes. Kitchen tools are great to put on a Christmas list if you have family/friends who do gifts.

[Anonymous No.18541165]

>>18541133
This but it's a tough book.

[Anonymous No.18541396]

>>18540648
>longer, colder fermentation = more flavor
In my experience this is WRONG.
i get more flavor from 24 hours on the counter than 72 hours in the fridge. For sourdough, anyway

[Anonymous No.18542099]

>>18541107
>try crumpling it and then uncrumpling it. It will respect you more.
i tried this with my gf and i wouldn't say respect is the right word but it did help me to get her to lay flat

[Anonymous No.18542103]

FUCK YOU JANNIES I WILL NEVER STOP POSTING THIS

[Anonymous No.18542266]

>>18540767

[Anonymous No.18542295]

>>18540767
>bowl weighs 550
why not just tare the scale?

[Anonymous No.18542453]

>>18540877
>>18540889
Looks good

[Anonymous No.18542741]

>>18540568
That's awesome. Very nice, anon.
I myself am almost ready to bake some as well; a dozen or more.

[Anonymous No.18542764]

>>18540568
For me it's a dough full of butter, eggs and some sugar

[Anonymous No.18542796]

>>18542741
all the natural yeast you'd ever need in that place.
interested to see the end result

[Anonymous No.18542799]

>>18542764
so crackers?

[Anonymous No.18542995]

>>18541165
>>18541133
I bought the whole set once while I had had too much to drink and I'm working my way through it. It's very thorough

[Anonymous No.18543038]

>>18542796
Went pretty good, I think. Still a few more in the oven (as well as some sweet potatoes and apples).

[Anonymous No.18543065]

>>18542741
we got mf’s living in the dark ages on here

[Anonymous No.18543095]

>>18542995
Yeah. I watched an hour long talk on it by the main author. Was pretty interesting. Still haven't bought it though because it's too expensive. I have seen a PDF copy of modernist cooking floating around online, but sadly not the bread one. I still have to go through and make a recipe from the sourdough panettone book. I'm in-between homes at the moment in a small apartment waiting for my house build to complete this month then I might have time to go through the x many steps it takes to prepare the starter.

[Anonymous No.18543106]

>>18540568

Looks good breadanon. Keep at it!

[Anonymous No.18543116]

>>18543095
>Still haven't bought it though because it's too expensive
It was the combination of alcohol and amazon digital coupon taking $150 off the price that lead to me buying it. If you add it to your wishlist and check from time to time you might see the digital coupon for it pop up eventually.

[Anonymous No.18543117]

>>18543065
It's a bit rustic-looking, yes.
But it works great and that's all that matters.

[Anonymous No.18543146]

>>18543116
Oh thanks for the heads up.

[Anonymous No.18543317]

well i was going to post my pizza but a family member got bite by a stray cat and needs a ride to the hospital, i'll try to post the dough but its going to be over proofed as fuck by the time i get to it

[Anonymous No.18543331]

>>18543317
Can you put it in the fridge to slow it down?

[Anonymous No.18543391]

>>18540568
no one mentioned the real tip here. you have to spray water into the oven and onto the bread a little as you put the bread into the oven at first to create a high humidity steam environment.

im not exactly sure what it does but it helps oven spring in the first few minutes before a crust sets up

[Anonymous No.18543454]

>dutch oven
you didn't bake it

[Anonymous No.18543876]

>>18543331
i did but my schedule is fucked for the next while and it already sat out to long

[Anonymous No.18543885]

>>18543331
>it already sat out to long

[Anonymous No.18543894]

>>18543317
get bit by cat go to hospital. is the cat foaming at the mouth or fur look patchy and bald? if not waste of time. just put a cut onion on it.

[Anonymous No.18543930]

>>18543894
it punctured through the knuckle joint and scratched the bone and swelled up 3x the size and turned the whole hand black and blue.

[Anonymous No.18543944]

>>18543391
The humidity is to build the crust. You don't need it with the dutch oven technique because the steam from the dough remains trapped.

[Anonymous No.18543955]

>>18543885
Just re-knead it and let it rise again

[Anonymous No.18544064]

>>18543894
>>18543930
People have gotten the plague from cat bites

[Anonymous No.18544115]

>>18544064
that is why you look at the cat. if it looked mangy it is sick and should be looked at.
>>18543930
was it a picrel? idk why people think stray cats are okay to touch?

[Anonymous No.18544132]

>>18544115
it was just a kitten and it would not leave after a few days plus it was clearly a house cat, the only reason it bit was because our dog scared the shit out of it. It was clean no mange but even house cats have crazy bad bacteria in their mouths

[Anonymous No.18544144]

>>18540568
>Any tips for a beginner?
1. go watch chainbaker on youtube.
2. when I make bread in a dutch oven I do the final rise in a bow lined with aluminum foil sprayed with pam. then place that in the dutch oven it doesn't require any flour and you dough doesn't deflate from handling it.

[Anonymous No.18544948]

>>18543955
i got hungry and just went with it, it was a nightmare but i did manage a to make a pizza, it was a wildly new recipe for me so i didn't bake it quite right but the flavor was there
tl;dr i learned from my mistakes

[Anonymous No.18544964]

>>18542741
Wtf is this bro

[Anonymous No.18545007]

>>18541396
Your starter is weak

[Anonymous No.18545010]

I hate sourdough

[Anonymous No.18545012]

>>18540959
Are these yours anon? They look pretty cool

[Anonymous No.18545013]

>>18542741
Did you build that yourself

[Anonymous No.18545066]

>>18545010
why?

[Anonymous No.18545137]

>>18545007
could be true as ive been too lazy to revive it from the fridge after a month for more than one feeding. then not using it at its peak.
fuck man do i really have to feed the starter use it as it peaks? thats really inconvenient for me

[Anonymous No.18545270]

>>18544964
It's a baking oven, duh. Right next to it is a pile of pine leaves, for kindling.
>>18545013
No, my great grandparents did.

[Anonymous No.18545332]

>>18542741
pure soul

[Anonymous No.18545335]

>>18543955
that's not how fermentation works

[Anonymous No.18545485]

>>18545012
Yes they are. I used to bake quite often.

[Anonymous No.18545782]

>>18545485
Not anymore?