Baking bread

[Anonymous No.19951121]

Anyone baking cakes, pies, loafs, rolls, buns , sticks, knots, toroids etc.

[Anonymous No.19951142]

results from the wash test.
has anybody had luck with other washes/glazes?

[Anonymous No.19951196]

I bake a standard french bread every couple weeks. Haven't tried washes, I do the ice cube stream trick, not sure it really helps me much.

[Anonymous No.19951204]

I forgot, I took pics last time

[Anonymous No.19951216]

>>19951196
i do it because it lets me bake my bread longer before the crust starts to get to brown

[Anonymous No.19951220]

>>19951204
do you score it right before it goes in the oven?
i score mine about 30-45min before they go in because they're to delicate by the time they are ready to bake and i seems to open up more

[Anonymous No.19951275]

>>19951121
I bought a stand mixer for making bread, however, can you recommend other recipes I can try with it?

[Anonymous No.19951280]

>>19951275
Brioche dough for croissants and such

[Anonymous No.19951295]

>>19951142
Thanks for sharing this, that's pretty helpful.

[Anonymous No.19951350]

>>19951275
i found most stand mixer can't handle doughs below 75% hydration but they are great for cakes and meringues

[Anonymous No.19951483]

>>19951220
I score after shaping into loaves, I think I just don't go deep enough. Will experiment with different depths next time.

[Anonymous No.19951528]

>>19951483
I've heard the right way to cut is at a 45 degree angle but that might only be for sour dough

[Anonymous No.19951542]

I've never made bread before but want to try, is it worth it to buy a bread making machine?

[Anonymous No.19951571]

>>19951528
Holy fuck who cares.

[Anonymous No.19951573]

>>19951142
>>19951220
wow anon. i'm impressed you can post those pictures. the bread looks so bad, i'd be too ashamed to upload them anywhere, haha

[Anonymous No.19951583]

>>19951542
Bread machines are shit if you want to make some bread all you need is an oven, and something to put the dough on. Baking sheet, crockpot, pan, etc. You just mix the ingredients in a bowl, let rise, put in oven. Bread even retards can do it.

[Anonymous No.19951594]

>>19951583
aw heckerino. if i can't spend hundreds of dollars on equipment where's the fun in that? i give up. ok boomer. *zooms away* frrrrrrt

[Anonymous No.19951707]

>>19951573
well the one is clearly a experiment.
post your bread

[Anonymous No.19951728]

>>19951571
when you're not getting the results you want its nice to know the proper method to see if that's where your problem is coming from.
tl;dr explaining critical thinking to a moron

[Anonymous No.19951770]

>>19951707
He won't post, only bread he knows is from the yeasty smell coming from his axe wound neo vagene. I want to do a rye bread next. (Actually what I really want to make is injera but I'm a tad too lazy)

[Anonymous No.19951788]

>>19951770
>rye
never had any luck though when i tried it i didn't know that straight rye won't rise much at all.
Are you going for a soft American rye thats likr 70/30 wheat/rye or that dense Russian rye?

[Anonymous No.19951791]

>>19951788
The former, only started baking a couple months ago, baby steps.

[Anonymous No.19952064]

>>19951542
Not unless your dream bread is wonderbread. Bread machines can't make anything interesting, you always wind up using it to mix your ingredients, then take the dough out and do all the rest of the steps yourself - in which case you'd have been much better off with a stand mixer.

[Anonymous No.19952222]

>>19951350
those look good, but i was looking at the online recepies and i wonder if you could make orange meringues with orange extract

[Anonymous No.19952249]

i made some rolls before and i felt the bread was too firm i wanted a little softer chew with that nice hard crust. what flour is the best for that? also how necessary is a mixer

[Anonymous No.19952341]

>>19952222
quads confirm its possible
also orange>lemon

[Anonymous No.19952347]

>>19952249
>also how necessary is a mixer
not necessary at all for almost everything but meringues suck without power tool but are doable

[Anonymous No.19952395]

>>19951121
I made alfajores for my mom.

[Anonymous No.19952399]

>>19952249
best to worse of the common flours found at regular grocery stores
King Arthur bread flour
King Arthur All Porpoise flour
Gold medal unbleached bread flour
Gold medal unbleached All Porous flour
Gold medal All Pompous flour (bleached)
Pillsbury Bread flour
Pillsbury All Purpose

Ideally you want unbleached unbrominated bread flour or all propose flour with a high protein content like 12.7% protein

But you're problem doesn't sound like its the flour, i think you just need to try different hydration levels and kneading methods and maybe add a tbsp of olive oil or melted butte

[Anonymous No.19953118]

>>19952249
rolls and buns should be made with all-purpose flour, you don't want a high gluten content for those, precisely because it makes them too tough. high gluten bread flour is for bread that you want to have big holes in it, like baguettes and sourdough. and you don't want to work your dough too hard, because again you don't want to make them tough. same rule applies even more for biscuits.
>>19952399
while well-meaning, is ranking them as bread flours, not roll/bun flour, and
>high protein content like 12.7% protein
is *only* applicable if you're trying to make bread with an open crumb like baguettes or sourdough.

[Anonymous No.19953131]

>>19952399
just ignore this whole thing. It reads like someone who has spent a lot of time reading about flour on the internet and not a lot of time baking.

[Anonymous No.19953145]

I've been thinking of making some baked goods that need cutting-up but I just remembered I don't have scrapers/baker's blades.
What can I use to scrape and cut instead? My chef's knife is too much of a hassle and arguably useless.

[Anonymous No.19953193]

>>19953145
Just go to the nearest hardware store and buy a large putty knife. Or go to your local hobby store and buy a thin sheet of plastic or metal and two strips of wood to superglue to it to make a handle. Or - even better - go to your local restaurant supply store and just buy a fucking bench scraper.

[Anonymous No.19953224]

Campagne sour dough

[Anonymous No.19953245]

>>19953224
What's your technique for getting the crust so crusty? Teach me, senpai

[Anonymous No.19953249]

>>19953193
faggot

[Anonymous No.19953269]

>>19953245
Steam, it helps develop a colorful and semi shiny crust. The oven I use has a steam injector in the oven but you can just use a spray bottle. you would spray the bread right when you put it in the oven for continuously for 16 seconds. Hope that helps

[Anonymous No.19953334]

some ugly bread

[Anonymous No.19953493]

>>19953131
>>19953118
sir lancelot is 14.2% thats high and better for bagettes and whatnot.
A 12.3% bread flour vs a 11.7% AP ain't much of a difference and both are fine for buns/rolls .
the only thing bread flour isn't good for is cake

[Anonymous No.19953504]

>>19953145
i used a credit card until i got a putty knife for $1 (top right)

[Anonymous No.19953534]

>>19953245
not him but if you're going for that at home a dutch oven to trap the steam because thats more then just a few ice cubes in the oven and maybe some diastatic malt powder

[Anonymous No.19954292]

>>19953118
regarding working the dough too hard, exactly how much should i kneed the dough? this is the part thats really confusing because theres no way to know you went too far. or is there? will a stand mixer help with that part specifically?

[Anonymous No.19954320]

>>19954292
you can't really over work the dough by hand unless you're going apeshit on it but stand mixers you can go to far

[Anonymous No.19954399]

I've never made bread
what should I start with

[Anonymous No.19954445]

>>19954399
if you have something resembling a loaf pan just make a white bread loaf

[Anonymous No.19954449]

>>19952222
you can use orange juice in place of lemon juice or vinegar for the stabilising acid too

[Anonymous No.19954653]

>>19951528
How good is that for cutting yourself?

[Anonymous No.19954880]

>>19954292
>exactly how much should i kneed the dough
You'll have to do it by feel, which means you'll have to experiment, "how long" depends on the final texture you want, your flour, what liquids you add (water vs milk vs oil or butter). A stand mixer makes it easier to knead, but also makes it easier to over-knead. For biscuits you not only don't want to knead *at all*, you even have to be careful how much you mix it because mixing will also build gluten. For rolls you don't have to be so paranoid because you do want it to be more bready, but you don't want to go so far as to be chewy.
>>19954320
Only if by "over work" you mean to the point of the gluten breaking down. But it is absolutely possible to over-work to the point where the gluten network is wrong for the particular bread style. Also you might want to lay off the youtube videos and try baking some actual bread sometime.

[Anonymous No.19955186]

>>19954880
what are the symptoms to look for in the crumb with regards to over kneading? for example if over kneaded hoagie rolls will my crumb visually resemble cake or wonderbread texture? i imagine a stand mixer would be ideal to adjust for over kneading since you could just set it from say 5 minutes to 2 and a half minutes or whatever needed without the fear of human error, no?

[Anonymous No.19955349]

Basically every pizza recipe I've ever seen:
>Form extremely sticky dough with a super high hydration ratio
>Give it a long cold fermentation so it gets even closer, almost like poolish
>Absolutely drown that bitch with extra flour when shaping it, since otherwise it would be too sticky to work with
What's the point of doing this? Why not just make a drier dough? I do not understand why you make a sticky dough and then add in shitloads of extra flour later so it stops being sticky.

[Anonymous No.19955376]

>>19953224
What's the crumb like?

[Anonymous No.19955476]

>>19954880
>point of the gluten breaking down.
that is what i meant and i have been baking since before youtube cooking channels when it was just 13yo's doing drum solos and gayboi behind the curtain crying "leave him alone"

[Anonymous No.19955487]

>>19955349
you want the crust to be chewier then a soft roll plus it needs all the flavor you can get to not get lost behind the other strong flavors

[Anonymous No.19955694]

>>19955487
Isn't most of that decided by the fermentation time and not the water content, though?

[Anonymous No.19955707]

I don't enjoy adding any kind of fat to bread or rolls.

[Anonymous No.19955768]

>>19955707
what about soft dinner rolls or garlic knots?

[Anonymous No.19956276]

made a tiger loaf today, though it's basically white bread. went alright.

[Anonymous No.19956288]

>>19956276
looks spot on

[Anonymous No.19956291]

>>19956288
cheers

[Anonymous No.19956293]

>>19951573
Let's see your bread, nigger

[Anonymous No.19956320]

>>19956291
did you make the rice paste or buy it?

[Anonymous No.19956342]

I was offered a viennoiserie course, my first try at home was okayish but it's actually not that hard

[Anonymous No.19956366]

>>19956276
how do you get those cracks on top

[Anonymous No.19956381]

>>19956320
>>19956366
followed pic related. Mix together and brushed it on halfway through the final rise.

[BB No.19956406]

My baguettes

[Anonymous No.19956438]

>>19956406
thats some aggressive oven spring, what temp do they go in at

[BB No.19956459]

>>19956438
460 F for 16 mins then but the key to a full bread is the steam it gets at the start of the bake for about 12 seconds. then at the end of the 16 mins you add another 3 mins and start venting all the hot air out to get that nice crisp crust.

[Anonymous No.19956522]

>>19956459
What do you mean by "venting", leaving the oven door open for 3 mins?

[Anonymous No.19956547]

>>19956522
not sure about him or what professorial bakery's do
but i quickly open the door and peak in at them at the 3min and just that fast all the steam billows out

[Anonymous No.19956560]

I'm always amazed in these bread threads how shit everybody's looks.
Just baked this last night, been following the Tartine method since the book came out. Can you guys not read or?

[Anonymous No.19956588]

>>19956560
eh not everybody is going for perfection sometimes i just need some bread for dinner and have a hangover so i whip together a quick dough for some shitty rolls, these were made start to finish in 2 hours they weren't the best but they work fine for my cheese steaks

[Anonymous No.19956612]

>>19956560
thats easy to get the crust like that just need a dutch oven. if you aren't a fraud cut it open and show the crumb which is what really matters

[Anonymous No.19956627]

>>19956560

My brother, PREACH BROTHER

[Anonymous No.19956662]

>>19956627
loafs are easy though

[Anonymous No.19956687]

>>19956662
As opposed to what? It's fucking bread.

Obviously you haven't made sourdough before or else you'd know how long the process it

[Anonymous No.19956703]

>>19956687
i survived off it when i was a peasant in the Appalachias, i'd make it the night before then wake up and bake it in the morning so it was ready for supper.
your pic makes it look like there is a lot more going on then there really is

[Anonymous No.19956710]

>>19956687
>Proof (retard)
rude
That said fermentation times depend *a lot* on ambient temperature so it's a bit harder than just following blindly a recipe

[Anonymous No.19956713]

>>19956703
So we are on different chapters in the same book called BREAD.

Youre on the chapter where bread is nothing more than an easy-to-bake food to survivie.

I'm on the chapter where bread baking can be an artisan hobby, looking to reach higher heights with additional complexities to achieve good bread that is tasty and looks great.

>loafs are easy though
you cant just generalize all bread baking, just cuz you made some 3rd world lump of baked dough

[Anonymous No.19956721]

>>19956612
>getting owned on the internet
ngmi

[Anonymous No.19956726]

>>19956721
>fools crumb

[Anonymous No.19956738]

>>19956713
>3rd world lump of baked dough
my loafs were nice i just don't have any pics because that was like 2009, tasted good too because it was a very slow fermentation since my house was never above 60f

[Anonymous No.19956747]

>>19956726
not the case. crumb is not in the slightest gummy, and the cold-proof was 9 hours.

[Anonymous No.19956756]

>>19956721
Sorry is that a crumb, or a bread model of a giant underground cavern? Looks like shit.

[Anonymous No.19956758]

>>19956713
i was just saying that things like baguettes and challah bread etc. take a little more finesse then a loaf

[Anonymous No.19956760]

>>19956721
I kinda like those big holes desu. idk why youre getting hate

This has been my crumb, its fine but looks a bit boring

[Anonymous No.19956768]

>>19956760
thats a more usable bread though if you're making a sandwich, super open crumb is cool and all but kinda hard to butter

[Anonymous No.19956795]

I love how the baking thread picked up in the morning very stereotypical

[Anonymous No.19956798]

>>19956768
this crumb looks so much softer somehow like the transparency of the strands just seems so much gentler to bite into

[Anonymous No.19956834]

>>19956798
its called glass bread because it shatters what you bite it

[Anonymous No.19956857]

>>19956834
it looks like a croissant crumb like that softness without feeling like you're going to be chewing it forever

[Anonymous No.19956874]

>>19956857
>pan de cristal aka glass bread
its actually not that hard to make (maybe not to that lever of open crumb)
Its almost approaching a choux pastry

[Anonymous No.19956900]

>>19956721
It's supposed to be an open texture, not a series of endless voids. You over-proofed.

[BB No.19956988]

>>19956522
Exactly

[Anonymous No.19957540]

>>19951196
> ice cube steam
Elaborate

[Anonymous No.19957550]

>>19957540
I will not since it seems spray bottle is the way to go

[Anonymous No.19957554]

>>19956560
Rude

[Anonymous No.19957572]

>>19957550
Spray bottle is gay, toughens the crust a lot. I've been dumping a cup of boiling water in a preheated pan under my vessel. Great rise but rough on my pan. What do you put the ice on?

[Anonymous No.19957578]

>>19957572
A preheated loaf pan. I put my bread and ice at the same time, might be I need to put the ice a bit earlier

[Anonymous No.19957585]

>>19957572
>>19957578
I get great rise with my method but I'm looking for a crispier crust

[Anonymous No.19957701]

>>19956760
His is underproofed. Yours is great.

[Anonymous No.19957716]

>>19957572
i use a old pie tin with some water in it, i put it in when pre heating

[Anonymous No.19957732]

>>19957572
are you spraying it on the bread or the side of the oven to create a blast of steam

[Anonymous No.19957766]

>>19957732
on the bread; water directly on the oven surfaces is a shit idea. A previous thread had some anon recommending this to create a nice ear. Works decent but overheats the crust too much on my whole wheat sourdough

[Anonymous No.19957792]

>>19957766
>water directly on the oven surfaces is a shit idea.
it works as long as yo don't hit the heating element or the glass on the door or have a really dirty oven

[Anonymous No.19957812]

Warning:
>Warning:
Warning:
>Warning:

steam is not great for home ovens especially electric because it can burn out the heating element prematurely and causes rust anywhere there is a vent on the oven like on the door.

I have kill a few ovens by going steam crazy and baking every day, it won't happen immediately but it does wear on it fast then usual

[Anonymous No.19958175]

>>19957812

[Anonymous No.19958598]

>>19956588
What do you use for meat in your cheesesteaks? They're in my top 5 favorite foods but I don't have any good spots near me and have been thinking of making my own.

[Anonymous No.19959431]

>>19958598
most meat departments have it somewhere between the ground beef and the steaks but you really got to look for it because it never stands out.

I fry the onions first then the beef because it goes pretty quick, cheese it and some anon recommend that instead of eating it right away wrap it in foil/wax paper like you'd get from the deli and give it a few min to rest

[Anonymous No.19959580]

whats the minimum of oven i need to get really good bread

[Anonymous No.19959697]

>>19959580
something that gets to at least 450 and has some insulation so the temp isn't fluctuating

[Anonymous No.19960075]

>>19957812
Only steam if you can contain the steam, like a dutch oven.

I toss in an ice cube with my bread and everything turns out fine

[Anonymous No.19960791]

>>19951542
I got one a few years ago because I was curious but never got it to make bread the way I wanted it. Once I made it by hand I realized it wasn't saving me much time, attention or space.

Maybe higher tier machines make better bread or I'm too retarded to do it right, but hand-made was superior in every way for me and the skills you learn are transferrable to other areas. Also, bringing fresh bread you made yourself to any dinner always makes you look good (if the bread is decent).

[Anonymous No.19960797]

>>19953534
Any chance you could link the recipe for dutch oven bread that turned out your pic? I have a dutch oven and have never used it yet.

[Anonymous No.19960808]

>>19956276
is the top the same stuff they use on pineapple buns?

[Anonymous No.19960820]

>>19951121
I haven't baked for a while.
I used to bake ciabatta every week or so but covid happened and everyone was panic buying flour left and right. I still havent' gotten around to baking again even after stock came back.
I might try in the next couple weeks. This weekend I'll be busy, but I'll have time next probably.

[Anonymous No.19960998]

>>19960797
it was just the first pic that came up but there 1,000s of no knead dutch oven recipes

[Anonymous No.19961008]

>>19956721
lmao what a sad excuse for a bread
imagine shittalking someone else while your crumb looks like that

[Anonymous No.19961014]

>>19961008
sourdough with sesame

[Anonymous No.19961016]

>>19961014
sourdough with pumpkin puree and shaped like a pumpkin

[Anonymous No.19961043]

>>19961016
sourdough rolls

[Anonymous No.19961057]

>>19961016
yo the same anon from the thanksgiving thread because that loaf inspired me

[Anonymous No.19961080]

>>19960998
sure sure, just thought I'd ask because the pic looked good and I was too lazy to look thru a few recipes myself.

[Anonymous No.19961083]

>>19961057
probably not, i'm not from the US

[Anonymous No.19961104]

>>19961083
well apparently those pumpkin loafs are more popular then i knew and damn they look good

[Anonymous No.19961137]

>>19961043
Those look great, whats the recipe ?

[Anonymous No.19961142]

>>19961137
sour dough start
flour
water
salt
sesame seeds

[Anonymous No.19961150]

>>19961142
Don't be a nigger. Also post your fucking weights of ingredients

I guess what i should be asking is.. what are the weights of each roll? And how did you bake it? How long did you bake it for? Are the proofing times similar to a normal sourdough loaf?

I have a dutch oven but I don't think i can efficiently bake rolls in that. Could be wrong tho

[Anonymous No.19961184]

>>19961150
not him i'ze just fuckin around

[Anonymous No.19961185]

Last cake I made for practice for the holiday season. Today I am going to try my first carved cake, it will be a penguin for my kids birthday party, wish me luck

[Anonymous No.19961194]

>>19961137

>>19961142 wasn't me
https://fgbc.dk/3bn8 this is my go-to sourdough recipe and I used it for the rolls as well. After bulk fermentation I put the dough in the fridge for 12 hours, took it out, shaped the rolls and let them proof for 20 minutes (should have been longer i guess, they were a little dense). Sprayed them with water and sprinkled random seeds + flaky salt on them before baking.

pic is some seeded sourdough, which is by far my favorite at the moment

[Anonymous No.19961254]

>>19961185
looks really nice
personally i hate cake because they never taste as good as they look

[Anonymous No.19961384]

>>19961254
Im trying hard to change that, apparently 70% of bakeries in the US use boxed cake mix probably why they always look better, because the people making them consider themselves to be icing artist or some shit rather than bakers

[Anonymous No.19961420]

>>19953504
They sell perfectly serviceable bench scrapers at most dollar trees.
Some even have the little measure on it.
>>19951121
>>19951142

OP, I is impressed. I was one of the anons you posted about doing the bread wash bread, and you came through.
I can't recall anyone else doing this in the last few years either.
Fuckin' A!
ÜberBASED.

[Anonymous No.19961533]

>>19961384
i grew up broke so when a recipe called for milk, eggs and butter my mom would sub in water, baking soda and vegetable oil and i detested it because i knew in my soul that cakes shouldn't suck this bad and on magic day at a friends house they had store bought cake and it was...almost as shitty.
I refuse to lose faith but at this point in my life it just that faith

[Anonymous No.19961543]

>>19961533
Why don't you make one for yourself? Look up a recipe and follow it to a tee and see how you like that?

[Anonymous No.19961644]

>>19961543
i made a coffee cake recently and it came out pretty good considering i didn't have sour cream so i subbed it with butter milk but i didn't have fresh buttermilk so i used powdered buttermilk mixed with water
>https://sallysbakingaddiction.com/coffee-cake-recipe/
not my pic

anyways thats about as far as i have gotten in cake territory

[Anonymous No.19961649]

>>19961644

[Anonymous No.19961754]

>>19961644
>>19961649
That's pretty good and id definitely consider it a cake. To make a good homemade layer cake all you'd need is a couple pans, a good cake/buttercream recipe and maybe an off set spatula. A lot of making layered cakes is following techniques and patients thats why most people only do it for their loved ones birthdays. I just used >https://addapinch.com/the-best-chocolate-cake-recipe-ever/#wprm-recipe-container-31552
To make the base cakes for my penguin and from the scraps I've had it was as good as any chocolate cake I've had so far if you want to try one out. If you do just be warned chocolate cakes seem way to thin and watery but they cook up fine

[Anonymous No.19961802]

>>19961754
do you use cake flour or can AP work

[Anonymous No.19962006]

>>19961802
I only use bread flour for everything baking and it has never failed AP should be the same if not better

[Anonymous No.19963287]

>>19962006
good to know, i usually keep a little cake flour around for making a smoother roux but its so expensive compared to AP actually making a cake out of it seemed out of the question for me

[Anonymous No.19964883]

>Bake 4 cups' worth of bread, good for the full monday-friday week
>Planning to freeze and unthaw as needed
>Have a slice while it's still warm
>30 minutes later, the whole load is gone with half my stick of butter
It keeps fucking happening, bros. How do I restrain myself? Fresh bread is just too good.

[Anonymous No.19964945]

>>19964883
>4 cups' worth of bread,
like 4 cups of flour worth?

there is no way to restrain yourself just double the amount you bake so there's leftovers

[Anonymous No.19964946]

>>19964945
Yep, 4 cups of flour worth.

[Anonymous No.19966394]

>>19951121
>watch chainbaker's video on temperature control
>follow instructions, make dough that's exactly 26C by the time I leave it to proof
>seems kinda cold but I'll trust his advice
>dough barely rises even after leaving it for longer than I normally would
>resulting bread has fuck all air pockets in it
Only time he's steered me wrong. I'm gonna stick to warm water thanks.

[Anonymous No.19966574]

>>19966394
I had the same problem it turned my 2 hour quick dough in to a 6 hour rise.
From my understanding of brewing yeast does not like to be activated outside of their ideal temp range, it's the equivalent of you waking up and taking a freezing cold shower.

So maybe take a small portion of your water and warm that to 43C and bloom the yeast in that then add it to the dough somewhere before the "shaggy" stage when it will still mix in easily