/ck/ - Food & Cooking

[Anonymous No.3822968]

BAKING THREAD!!1!

What's your favorite bread to bake, co/ck/s?

Bonus points if you include the recipe

[Anonymous No.3822981]

Jalapeno Cheese bread
recipe: http://www.food.com/recipe/kittencals-jalape-o-cheddar-cheese-bread-137007

[Anonymous No.3822983]

Black bread. Once you've gone black...well..you know. And, my recipe.

[Anonymous No.3822995]

bump

[☢ !2fiREZiSTw No.3823014]

Inb4 fuckflour and the other resident bakers post amazing pics of home baked loaves.

[Anonymous No.3823313]

>>3823014
>implying that's a bad thing
Fuck I would upload my bread but I'm on an iPad

[Anonymous No.3823356]

This was Irish Soda bread with molasses. I made the spread too wide and so it didn't rise enough.

Easy to fix but tasted god tier.

[Anonymous No.3823358]

I made this a while back, It is just white bread. It was ok as a first attempt. I want to make a better recipe next time.

[Anonymous No.3823365]

I'd probably have to say old fashioned white bread. It just tastes so good, no wholemeal can compare. I also like adding cinnamon sugar and raisins to make a nice sweet toasting bread. A good tip for baking bread is to add the salt AFTER the autolyse, not before.

[Anonymous No.3823379]

Whole wheat sourdough-leavened braid, sweetened with 1/4 cup maple syrup, flavored with cinnamon and vanilla.

I let it sit for pretty much 1.5x as long as I should've and the braids rose-flattened into one another. Major reshaping occurred before I popped it into the oven.

One of the braids was cut oven, squirted with syrup, then rolled/folded close again before being braided.

[☢ !2fiREZiSTw No.3823389]

>>3823313
There was no such implication. I love fuckflour!

Fuck I like anyone who posts recipies, OC, pics etc...

[Anonymous No.3823392]

>>3822968

Alright, I'll put up a recipie

1 part sunflower seeds
1 part flax seeds
1 part cacked rye
1 part cracked wheat
1 part wheat bran
2 parts lingonberry jam
4 parts hot water

let it soak

then:
pour an additional 5 parts hot water over it, stir.
18 parts wheat flour
dry yeast

make it into loaves, 250C for 15-20 minutes
tastes fuckin' fantastic

[Anonymous No.3823400]

>>3823392

Also, give them time to rise for 20 minutes or so before you shove 'em into the oven

[Anonymous No.3823401]

First attempt at making a sourdough starter right now, using 50/50 rye that I milled up myself and AP flour, equal volume water and a tiny bit of lemon juice to get the pH down. Going on day 3 now, no activity showing yet, just funky sour smells, but switching to all AP feeding should hopefully get the yeast going in a few more days.

[Anonymous No.3823404]

>>3823401

AP is awful for sourdough feed. Use bread flour if you want to give them something to grow strong on.

[Anonymous No.3823410]

>>3823392
>>3823400

I usally let the dough soak over night and finish it in the morning.

[Anonymous No.3823421]

>>3823404
Is it protein dependent? Or is there some other factor? I have a fair bit of experience with homebrew yeast cultures and lacto-pickling. But this is still new to me. Even if I screw it up it's still less than a cup of flour so far.

[☢ !2fiREZiSTw No.3823441]

Here's one of my first attempts at bread making from years ago... didn't get any better and I gave up. There isn't enough time in the day!!!

[☢ !2fiREZiSTw No.3823444]

>>3823441
oops

[Anonymous No.3823546]

>>3823444

Looks almost like cake... did you put eggs in it?

As for time, breadmaking is mostly waiting. Set up a step for 5-10 minutes then go do something for the next few hours till the next step.

[Anonymous No.3823590]

>>3823546
No eggs... This was so long ago... I don't know what I did. I always monitor the bread threads. We've had SO many awsome bakers here over the years, I've always been jealous.

I really respect bakers and pastry chefs. I think that they don't get some of the credit they deserve.

[Anonymous No.3823591]

>>3823590
Forgot your trip.

[☢ !2fiREZiSTw No.3823612]

>>3823591
lol I'm switching betwee skyfire and safari mobile. Skyfire doesn't have my trip entered but plays flash, I'm watching a video.

Anyway... That loaf actually tasted okay but was too dense.

[Anonymous No.3823618]

>>3823612
Nah. You're both the "professional chef" and the "derailing troll" you were complaining about, aren't you? It must be sad. Your posts rarely make sense. Dunno how much shibby you smoke or how cracked out life in Harlem is, but that is the calling card of a samefag.

[☢ !2fiREZiSTw No.3823647]

>>3823618
Iv'e been posting food here for years. Why are you derailing this thread? Anyway here's another loaf I baked... now you can see why I gave up on baking lol

[Anonymous No.3823658]

>>3823647
It looks fine to me. What is supposed to be wrong with it? Unless it was meant to be white bread.

[Anonymous No.3823660]

>>3823647
Quickbreads. Looks like you're making quickbreads. Are you? And it's not derailing a thread if the post is saged.

You should try simple breads first, like soda breads and scones (which are both quickbreads), then work up to trying instant yeast breads, then proper yeast at some point. Don't give up. It's not that difficult, really.

[☢ !2fiREZiSTw No.3823676]

>>3823660
You fucking genius. Yeah they were quick breads. Again... I don't bake any more and focus more on cooking. You're advice is welcomed though.

We need to have some home baker threads saved and archived here like the homebrewmen threads in the past!

Then uploaded to the /ck/ sites

[Anonymous No.3823686]

>>3823676
what are these /ck/ sites you speak of?

[Anonymous No.3823687]

>>3823676
I used to bake professionally many moons ago and feel like I've gotten rusty so I've lately been easing my way back into it.
It started a few months ago when I wanted to bake vegan cookies for this pleasant vegan (whodathinkit, right?!) I know and has escalated from there. I've baked a small loaf of soda bread daily for the last three days now.
The first was plain, the second was paprika and dill (it was great with butter and jam, surprisingly) and today was potato and onion.
Considering you can go from flour to bread in an hour's time and also considering how cheap it is to make soda bread, I really implore you to not put this on the backburner and try again.
Would you like my simple, customisable recipe for soda bread?
My baking skill nowadays isn't as good as that one baker anon who posts from time to time, but I hope to eventually remember enough to start doing it again.

[☢ !2fiREZiSTw No.3823689]

>>3823686
booru
dat /ck/ wikia

[Anonymous No.3823690]

>>3823689
thank you. will be checking it out.

[Anonymous No.3823707]

My only experience baking bread was at a bakery that my uncles used to own, but I hardly remember any of the details, so here I am.

How would I get started? I've got access to a pretty basic kitchen set-up, and wouldn't mind buying supplies that are a bit pricey.

I just happen to consume a lot of bread and wouldn't mind having it freshly baked again.

[Fuck Flour !AhJv9btEOc No.3823727]

Bake bread erryday.

Pic related, it's bread.

[Anonymous No.3823728]

my first loaf from scratch in the oven

[Anonymous No.3823732]

No-knead ciabatta is effortless (just has 20 total hours rise time), has only 4 ingredients, and turns out great every time.

Recipe here: http://www.youtube.com/watch?v=YX_6l2bmvQI&feature=player_embedded

[Fuck Flour !AhJv9btEOc No.3823745]

There's a lot of really great looking bread in here, guys. Good job. Makes me happy to see so many bakers in one place. Relatively few haters, too. Well done.

[Fuck Flour !AhJv9btEOc No.3823786]

Oh, I guess this thread asked for a recipe. Here's one:

80% bread flour
15% rye flour
5% whole wheat flour
92% active sourdough starter
68% water
3.5% salt

Mix until windowpane. Bulk ferment at room temperature for 2 hours. Retard in refrigerator for 24-72 hours. Remove from refrigerator and allow to come to temperature. Portion, pre-shape, bench, shape, proof, slash accordingly. Bake at 550F with convection (or maximum oven temp) on a stone with steam (boiling water poured into preheated cast iron pan). Lower temp to 475F after 5 minutes and finish baking bread. Remove, let cool, and consume. Smile.

[Anonymous No.3823841]

>>3823786
You have any tips for care and feeding of sourdough starter? I've been having a real hard time with them. Right now I just do a 50/50 water/bread mixture and dump about half of it, feeding the same ratio daily. After about I week it smells great and I get some nice bubbles going, but when I go to make bread with it, it hardly rises at all. I've cheated a few times and dumped a bit of packaged yeast in, and it comes out perfect with a great sour taste, but I can't help but feel bad it doesn't work the authentic way

[Anonymous No.3823853]

>>3823841

Sourdough can take between 3-5 times as long to rise as regular bakers yeast. My only successful attempt at a loaf of sourdough took 12 hours in the bulk ferment at room temperature. I've yet been able to replicate it, but that was some damn good bread.

Now I mostly just use standard pre-ferments. Not as good, but close.

[Fuck Flour !AhJv9btEOc No.3823863]

>>3823841

Sourdoughs are delicate ecologies of wild yeasts and bacteria. The number one tip that I have for you is to just be patient with it. Every time I've started a new starter, I have a moment of total doubt and despair where I don't think the starter is never going to come together.

Now, some more tips. First, start your starter with whole wheat or rye flour. You can always add bread flour later and turn it into a white starter, if you'd like. Second, feed it by weight, not volume. Third, feed it in a 1:2:2 ratio (1 part starter, 2 part flour, 2 part water). Fourth, start by feeding it once per day until it seems alive, then ramp up to twice daily feedings. When it's doubling or tripling within 4 hours or so, it's ready to use for baking. This is also important if you keep your starter in the fridge. Be sure to refresh it at least once to bring it back to full activity before using any for baking. Fifth, baking with sourdough just takes more time, so be patient. Sixth, make sure you're using the right quantity of starter when you do bake with it. Look at the recipe I posted. I use 92% starter for 100% flour (baker's percentages, so for 100 ounces of flour I use 92 ounces of starter).

You'll get there, just keep feeding the starter until it's happy. I've got my starter to where I keep it in the fridge for 1-2 weeks at a time when not in use. Then, when i want to bake, I bring it out, let it double at room temp, feed it once to bring up the quantity, feed it a second time to get it to the quantity I need, bake with however much is required, and reserve some to feed and place back in the fridge.

[Anonymous No.3823875]

>>3823853
I was doing overnight rises with it, still not getting great results
>>3823863
Thanks a ton man, I'll start up a new batch tomorrow morning and see how it goes

[Fuck Flour !AhJv9btEOc No.3823877]

>>3823875

No problemo. It's also important to mention that, after the starter is alive and rolling, you should only feed it after it's risen and is fully active.

[Anonymous No.3823884]

Ah, might as well post a photo. This is one of my cheating loafs, where I added a bit of yeast to get it moving. It was still deliciously sour, but I could taste the decption

[Anonymous No.3823890]

>>3823884
that looks very good

[Anonymous No.3823910]

--yellow cake--

preheat 350'F

2 sticks butter
1.25c sugar
3 eggs
2t vanilla

cream butter/sugar first, add eggs and vanilla.

dry:
2.5c cake flour, sifted
1t baking soda
1t baking powder
0.5t salt
1t ginger
0.5t cinnamon

wet:
0.75c buttermilk

alternate adding dry and wet, beginning and ending with dry

in cupcake form, bake 15 minutes
makes 24


--mocha frosting--

8oz cream cheese
2t vanilla
0.25c cold brewed coffee
3.5c powdered sugar

makes enough for two batches of cupcakes

all of this from memory i am such a fat

[Anonymous No.3823916]

>>3823884
How'd you get that lovely crust?

[Anonymous No.3823918]

ps cake is a suitable substitute for bread

ask the french

[Anonymous No.3823922]

>>3823916
pan of water in the oven and spritz them every 5-10 minutes with a water bottle

[Anonymous No.3823976]

>>3823910
Mocha frosting sounds great. Friend has a birthday coming up, I'll be sure to use that.