Bread thread

[Anonymous No.18664596]

Talk bread here. Post your bread. Ask for advice or recipe suggestions

Picrel is my current undertaking, Japanese milk bread aka shokupan. I am still getting the hang of the recipe. I've made it 3 times so far and each time I've made it its gotten better but I still have a few issues with it. For one, the colour is too dark which I dont care about too much but more importantly the classic shokupan is meant to be baked in a lidded square loaf pan so that it comes out perfectly square. I am still trying to achieve a loaf that rises to the dimensions of the pan but I think now I know what to do for next time

[Anonymous No.18664598]

>>18664596
Bread fucking sucks donkeyballs.

[Anonymous No.18664605]

>>18664598
Maybe when you make it

[Anonymous No.18664615]

>>18664596
I go for the crusty garlic bread, it can be used for anything. Tuna melt comes to mind.
Deenz too.

[Anonymous No.18664624]

>>18664605
I bet you take it in the ass.

[Anonymous No.18664626]

>>18664615
That sounds delicious.

>>18664624

I just want to talk about bread, not your sex life

[Anonymous No.18664637]

>>18664624
I bet that you're too wimpy to do anything one on one and are living on some british government pounds.

[Anonymous No.18664640]

>>18664626
Well i wanna talk about how many miles of cock have been up your ass. 6?

[Anonymous No.18664653]

>>18664640
Strum, https://www.youtube.com/watch?v=0-k8CLAhTas

[Anonymous No.18664685]

>>18664596
Only mom's know how to do this right, and when left to our own there's this left

[Anonymous No.18664693]

>>18664596
I wish this subreddit could support a baking general

[Anonymous No.18664697]

>>18664693
Wrong bread you fucking fag

[Anonymous No.18664699]

Might be a stupid question, but I use a small bread book for my recipes and the white bread I like to make for sandwiches calls for 3tbsp of sugar, it's not that much but can I just leave it out or cut it down without substituting?
Other ideas for what to mix in with the flour are appreciated.

[Anonymous No.18664701]

>>18664693
yeah unfortunately too many retards

looking nice, what are you making? you should cover it so it doesnt dry out. saran wrap or a damp cloth or a bit of neutral oil. do you have a spray bottle? those are helpful to keeping your dough moist during proofing as well as help with the rise during baking. you can spray both the inside of your oven and your loaf

[Anonymous No.18664705]

>>18664699
you can completely cut that out if you want, it wont affect things too much. you can replace it with a different type of sweetener like honey, brown sugar, molasses, maple syrup

[Anonymous No.18664711]

>>18664705
I like the idea of using honey and will try that when I bake again, thanks.

[Anonymous No.18664715]

I'm just a guy that wants some cinnibun music, is that unreasonable?

[Anonymous No.18665644]

Just started making some bread. I like this bowl a lot

[Anonymous No.18665673]

I like to add MSG to my bread. Like whatever the recommended amount of salt is, I add that then I take 50% of that amount and add it as MSG

[Anonymous No.18665751]

>>18665644
Oops forgot to post the pic. Here she is about to rise.

How much flour do you guys add when kneading? I dont actually measure it but sometimes it seems like Im adding 100g or more. Is this normal?

[Anonymous No.18666623]

baked 30 of these
5 day cold ferment

[Anonymous No.18666658]

>>18664596
Bread :l
Bread but Japanese :000000

[Anonymous No.18666787]

>>18666623
Nice. Why so many? Cross section?

>>18666658

Exactly

[Anonymous No.18666830]

Baking n00b here.. what is the best way to prepare this box mix?

[Anonymous No.18666839]

I made a cracker dough with sourdough starter, sifted bread flour, glycerol monostearate, calcium propionate, salt, maple syrup, olive oil , 1/4 tsp dried yeast, and water stirred with a wooden spoon
then hand-kneaded
letting it rise overnight

I am thinking of embedding some seeds in the crackers not sure what I have maybe fennel or anise.
The sourdough crackers are for dipping into chicken liver pate I made.

[Anonymous No.18666846]

>>18666623
can i just do the cuts with a santoku knife thats all i got
can u share more about ur process for cold fermentation? Do you cover the dough? Do you touch the dough during the period?
Yeast?

[Anonymous No.18666877]

>>18666830
Nice bait

[Anonymous No.18666961]

>>18666787
To keep in the freezer and eat one a day, I do a 10lb bag of gold medal unbleached flour at a time.

>>18666846
I use straight razor for scoring.
I just leave the bowls of dough in the fridge with plastic wrap on them.
I autolyze and use instant dry yeast
I use this recipe https://www.thefreshloaf.com/node/68856/baguette-retard-length-testing

[Anonymous No.18667010]

>>18666961
I don't want to have to buy a straight razor JUST for bread.

[Anonymous No.18667016]

>>18666877
I actually do want to know. I have an old ass box in the pantry still. Everybody just says add more milk and oil to make it moist.

[Anonymous No.18667036]

>>18667010
Use it to shave? I have an ebay'd vintage one

[Anonymous No.18667137]

>>18665751
All finished! I really need to get some cooling racks

[Anonymous No.18667141]

[Anonymous No.18667140]

>>18667137
lol

[Anonymous No.18667153]

>>18667036
>the day /ck/ got anon to slit his own throat

[Anonymous No.18667164]

>>18667153
how do you think people shaved before disposable goyshit

[Anonymous No.18667840]

>>18666961
this is a nice baguette

[Anonymous No.18667846]

>>18666623
Terrible.

[Anonymous No.18667989]

How do I into (wholemeal (spelt)) sourdough?