Bread

[Anonymous No.19580761]

Bread thread share recipes and tricks.
I'm new to baking at all, tried a recipe I Googled and it came out super dense and too sweet. It was tasty but not what I was intending to make.
Anyone have a bare bones recipe from which I can start with and modify from there? Such as one part x, 2 parts y type shit. I don't like following recipes takes too long

[Anonymous No.19580829]

>>19580761
> I don't like following recipes takes too long
baking thrives in accuracy and control. you really need to be mindful of times, temperatures and quantities. get yourself a measuring cup if you haven't.

[Anonymous No.19581706]

First time making Tarallis and they’re still soft in the middle. I don’t know if that’s typical for homemade ones, but that wasn’t my goal.
Any tips for making them extra crunchy/dry?
I left them out to dry for 5 hours before baking. But I live in a kinda Humid place. Would leaving them out overnight help?

[Anonymous No.19581734]

>>19580761
Look up the chainbaker on youtube

[Anonymous No.19581735]

>>19580761
>I don't like following recipes takes too long
well then you won't make good bread.

[Anonymous No.19581764]

Today's bread. This was first rise. 3C high protein flour.

[Anonymous No.19581768]

Been doing this everyday or so fer the summer, and JUST figured out to slice the top in between rises to get a split top, sometimes prolly should read a book or look up a video. End of second rise.

[Anonymous No.19581777]

Don't have very good oven, last one shorted out after like, half a century. New one is basic 400 dolla no holla model. Maybe I can put a heatproof fan in there or something, this is actually, VERY lopsided, haha. Maybe if I cook for longer, because of the many oven door opens, but rotate it often? Didn't rotate this time, just forgot.

[Anonymous No.19581781]

yeah.

[Anonymous No.19582773]

baked a pair of loaves of italian bread today for the first time.
haven't tried it yet, but it looks good. one of the loaves is a oddly shaped and a bit burned on the bottom, need to improve that next time. the other is also just a bit too dark on the bottom, but it'll be fine.

[Anonymous No.19582783]

>>19582773
cope

[Anonymous No.19582788]

>>19581706
You cant fool us, those are onion rings and should be shared.

[Anonymous No.19582793]

>>19581734
I'd rather lookup "cheerleader escort."
It's one of those lifetime movies.

[Anonymous No.19582825]

>>19580761
Here's two:
>https://m.youtube.com/watch?v=v_OkBy9REAI#bottom-sheet
>https://www.kingarthurbaking.com/recipes/the-easiest-loaf-of-bread-youll-ever-bake-recipe

[Anonymous No.19582858]

Even when I had big kitchen I never made my own bread, there were bakers and restaurants all over the place, walking distance easy. It would take me less time to walk to a baker or restaurant then to not only make my own bread than to also do clean up. I find it better to walk to a local pizza joint and get a nice crusty garlic bread, plus I don't have a super high powered oven. These biden kamala social enginering retards are going against using gas in kitchens.

[Anonymous No.19582878]

best bread for grilled cheese thank you jesus

[Anonymous No.19582888]

>>19582878
That's good with some deenzs
Fish and bread, always good

[Anonymous No.19583090]

>>19580829
I was unclear. My bad. Accuracy is fine, I don't like looking up on google or into my saved files for a recipe. Something easily remembered is what I want that I can tweak as I go.
>>19581735
Bullshit my grandma has been making delicious bread without a cookbook to tell her how since before I can remember, and humans in general have been doing the same. Stop being stupid. Seriously, your borderline retarded based on your post

I'm not responding to everyone else only because time is of the essence I do appreciate your incite as well as new developments in your cooking hobby or career.

[Anonymous No.19583095]

Is it worth it to bake my own bread? I found bread makers at a local thrift store for $15. I'd like to make some bread and especially pizza.

[Anonymous No.19583110]

>>19581777
Looks great. So how big of an incision do you make on the top? Is it a small incision that splits further while it rises and bakes?

[Anonymous No.19583131]

>>19580829
>>19581735
i'm gay and have AIDS btw, not sure if that matters

[Anonymous No.19583220]

>>19583095
Yes, and you don't need a bread maker. Very easy to do it by hand.

[Anonymous No.19583423]

>>19583220
Will making bread with buttermilk, cinnamon and brown sugar make it taste like French toast?

[Anonymous No.19583444]

It amazes me that people without the abilty to make some so simple as bread exist

[Anonymous No.19583488]

>>19583444

[Anonymous No.19583667]

>>19583423
Focus on making simple bread first, nothing but flour/water/yeast with maybe a little sugar and salt mixed in.
Once you have that figured out, them branch off into other things.

[Anonymous No.19583702]

>>19580761
You can make naan bread or pizza style flatbread with just flour and plain yoghurt. Two cups flour, one cup yoghurt. Mix it up and let it rise for 30+ minutes. Then you can knead it and flatten it out into a flatbread or pizza base, bake it for 20 mins or cook it in a pan or grill. I usually add a little salt, sometimes some oil or sesame seeds or garlic or whatever, depends on what I'm eating it with.

[Anonymous No.19584151]

>>19581777
Put baking sheet or similar above and below the dough. The uneven heating will become much less apparent.

[Anonymous No.19585705]

>>19582773
they were good, but it came out quite dense. mustn't have let them proof enough.

[Anonymous No.19585729]

a simple white bread or 100% whole wheat bread machine recepie, what should i add to make extra soft? (using just water, bread, flour and yeast atm)

[Anonymous No.19585749]

Tips on incorporating shredded cheese in bread? Does it count as a dry or wet ingredient? Like if I want to make a high hydration dough, should I calculate the cheese as some amount of the liquid %?

[Anonymous No.19585824]

gf made some melon pan, she's very good at it but we wanted to make houji-cha and thai tea flavors.
However, it seemed that the tea killed the yeast and it didn't rise.
Any tips on tea flavors in bread with yeast or melonpan? Or is that just not possible

[Anonymous No.19585967]

>>19584151
thanks, will try it.

[Anonymous No.19585975]

>>19583110
idk, maybe an inch of my paring knife at a 45° angle, 2/3 quick one way, 1/2 quick right back the other way from opposite end. The main split occurs during second rise in the loaf pan.

[Anonymous No.19586384]

>>19580761
bread crumbs for frying aren't the only thing you can make with stale bread.

You can take stale bread and simmer it in any liquid like stock to make bread pudding or bread porridge or cream of wheat.

If you have enough bread crumbs you can use it in place of other grains or starches in your soup or stew. It thickens up the cooking liquid nicely, and due to the airy nature of bread it will hold on to a lot of sauce or broth.

[Anonymous No.19586392]

>>19586384
bread crumbs aren't the only thing you can make with stale bread.

You can take stale bread and simmer it in any liquid like stock or milk to make bread pudding or bread porridge or cream of wheat.
If you have enough bread crumbs you can use it in place of other grains or starches in your soup or stew. It thickens up the cooking liquid nicely, and due to the airy nature of bread it will hold on to a lot of sauce or broth.

Also, bread can be frozen if stored in an sealed plastic bag. In fact, if you have fresh bread that you won't eat within the next few days when it will start growing mold, you should freeze it. And never store bread in the fridge as that actually makes bread go stale faster:
https://www.youtube.com/watch?v=DP9ImgoCNJ8

You can freeze raw dough too. It doesn't kill the yeast.

[Anonymous No.19586403]

>>19580761
bread crumbs aren't the only thing you can make with stale bread.

You can take stale bread, and simmer it in any liquid like stock or milk to make bread pudding or bread porridge or cream of wheat.
If you have enough bread crumbs you can use it in place of other grains or starches in your soup or stew. It thickens up the cooking liquid nicely, and due to the airy nature of bread it will hold on to a lot of sauce or broth.

Also, bread can be frozen if stored in an sealed plastic bag. In fact, if you have fresh bread that you won't eat within the next few days when it will start growing mold (sandwich bread made with ingredients that delay staling and mold are good for a week), you should freeze it. And never store bread in the fridge as that actually makes bread go stale faster:
https://www.youtube.com/watch?v=DP9ImgoCNJ8

You can freeze raw dough too. It doesn't kill the yeast.
third time's the charm

[Anonymous No.19586495]

>>19581768
Don’t do it between rises, but just before being put into the oven. That way, it’s not very disruptive to the structure but still allows for a proper oven spring.

[Anonymous No.19586565]

>>19585975
Nice.
I've always either used my 6" chef or a FRESH single edged razor blade.
>>19585824
LOTS of YT videos on Matcha milk bread, Matcha swirl bread, etc...
Probably cheap matcha powder is best for bread.
As far as Thai tea flavor, I suppose you COULD just add the tea ground fine. I was told on good authority that that distinctive smokey-sweet flavor is really from the food coloring they dump in there.(yellow #6)
Maybe run a half cup in an electric coffee grinder/spice grinder until it's powder and make a sweet milk dough?

[Anonymous No.19587143]

>>19586565
I'll maybe give that a try, thanks!

[Anonymous No.19587352]

>>19583444
A lot of the time it's down to technique and tools. Baking without a kitchen scale is asking for trouble. People overknead without knowing what the definition of "shaggy" and "smooth" are. Lots of people don't put water in at the right temperature for the yeast, or have their kitchen too cold/dry to support the rise.

I'm getting kind of desperate for ways to fix that last one in fall and winter (apartment has single pane windows) so I might have to spring for a small proof box.