/ck/ - Food & Cooking

[Fuck Flour !yyeastzlE6 No.4025851]

My internet sucks tonight, so I can't stream anything.

In short, bread thread. Feel free to ask any questions. I'll answer what I can!

[Anonymous No.4025854]

>>4025851
Whats the secret to making a good portuguese roll?

[Anonymous No.4025855]

>>4025851
what is that? rye?

[tacocat No.4025859]

Do you have a good recipe for a single loaf of white sandwich bread? I've been halfing the fleischman's recipe which always results in a loaf that is much too small. I made the regular recipe and tried putting it in one pan and it didn't work so well. Pic related.

I've made some no knead alternatives which are fine however its too hearty of a bread for daily sandwiches. Advice?

[Fuck Flour !yyeastzlE6 No.4025864]

>>4025854

I think that depends on what you idea of a good Portuguese roll is! To my knowledge, they are usually lightly sweet, soft, and have a chewy crumb. To achieve this, make sure you have some form of fat in the dough, add sugar/honey, knead to develop sufficient gluten (even in delicate breads this is a key step), and proof appropriately.

>>4025855
It was a very light rye sourdough, filled with flax seed, sunflower seed, walnuts, and pistachios. Crumb pic related.

[Fuck Flour !yyeastzlE6 No.4025868]

>>4025859

Looks like a great loaf of bread, to me. I tend to rely on baker's percentages because volumetric baking/scaled recipes bum me out. Try this recipe:

100% flour (90 bread/10 whole wheat)
60% water
10% buttermilk
2.0% salt
2.0% oil
0.8% yeast

Make sure to knead enough, and give it a good proof. It should produce a nice, delicate sandwich bread with good flavor and chewy and consistent crumb. Don't worry about the 10% whole wheat flour. It'll add flavor, and won't detract from the "white sandwich bread" goal.

[Anonymous No.4025871]

My bread either comes out cakey or doesn't cook in the middle, Whats your advice for this?

[Anonymous No.4025873]

>>4025864
never thought of adding honey to it, will try. I also add chourico in the bread while its making, its amazing when its fresh

[tacocat No.4025876]

>>4025868
I tried the wheat thing for a while and didn't notice much of a difference other than it makes the bread darker which led me to taking several loaves out before they were actually done.

I don't have a scale for measuring those ingredients and I do usually skip out on kneading thoroughly because my hands hurt.

The loaf was so big my ziploc and tupperware containers were too small and I had to store it in a Wok for the week.

[Fuck Flour !yyeastzlE6 No.4025883]

>>4025871
Don't be afraid of a dark crust. I never time nor therm my loaves. Just bake until the crust is nice and dark, and I know it's cooked in the middle. If your loaf is cakey, that's probably an indication that you've added fat to your dough, are not using high gluten flour, haven't developed enough guten via kneading, and/or haven't proofed enough.

>>4025873
Sounds delicious to me.

>>4025876
I really like a small amount of whole grain flour added to my loaves. I find that it adds a lot of flavor. Sometimes you need to supplement with added gluten to regain some structure in the loaf, but it's almost always worth it.

Scales are so dirt cheap these days that you should probably invest in one if you bake with any regularity. As for storage, I usually just wrap my loaves in linen towels and let them sit at room temp on a rack.

[Fuck Flour !yyeastzlE6 No.4025885]

>>4025876
Also, sweet kukri.

[tacocat No.4025891]

>>4025883
I try to bake weekly but have been slacking as of late.

Doesn't your bread start to go stale or dry being unsealed like that?

Ifnore the chicken and bacon, its the bread that counts.

[Fuck Flour !yyeastzlE6 No.4025903]

>>4025891
The wife and I generally cut a "sacrificial" slice off of the end of the bread that always sits against the cut surface. That slice goes stale, but keeps the rest of the crumb on the interior of the bread nice and moist. The linen cloth does a good job keeping the crust edible for 3-4 days. After 3-4 days, toasting the bread before eating it brings it back to life, and extends the shelf life another 1-2 days.

[Anonymous No.4025915]

Hey FF,

Sometimes when making pizza dough, I can never get it to windowpane no matter how hard I knead with my hands. I've kneaded with quite a bit of force for well over 30 minutes and still nothing. But, after I set it in the fridge for a day, the dough rises and the windowpane happens.

What the fuck is going on? I was told, knead the dough until windowpane then set in the fridge for it to rise.

Thanks.

PS: I'm using this recipe:

http://www.seriouseats.com/recipes/2011/01/cooks-illustrated-thin-crust-new-york-ny-pizza-recipe.htm
l

[Fuck Flour !yyeastzlE6 No.4025932]

>>4025915
That is a great question. There is a lot of magic that goes on when you let a dough rest for a long period of time, which is why I often opt for a fermentation retard phase in a lot of my breads.

By giving the dough time to rest, you're allowing the gluten strands to fully hydrate (which confers greater molecular mobility, allowing inter- and intramolecular bond formation), wheat and yeast enzymes to digest proteins and carbs to develop flavor, and gluten network development through the process of rising (which is how no-knead breads work).

A lot of baker's these days are using a technique called autolyse, which helps facilitate the first 2 mechanisms. In this technique, only flour and water are mixed together, then allowed to sit for a specific period of time. After the rest, all other ingredients are added. It is much easier to reach windowpane after autolyse (and you get a greater depth of flavor), but sometimes it can be hard to knead in salt and yeast post-autolyse if you have a low hydration dough.

[None !chv07N6fDk No.4025976]

Hi OP,

I've tried to make a brioce-kind of bread with a chocolate filling inside. I can't find the recipe/link that I used, but...

My brioche didn't come out soft and fluffy. I think the recipe called for a lot of butter and some milk; Is it okay to leave out dough for over 3 hours (sorry if it's dumb to ask)? I remember I snipped a bite of the dough and it tasted really sour and shit. I also punched the dough 4 times in 2 hours @ 30 minute increments.

It was still good, but it was really hard... The next day it was even harder and not tasty.

What was the problem? I also used decent ingredients (K.A all purpose flour since the recipe said any flour is fine, Ghirardelli baking chocolate, and challenge butter).

[Anonymous No.4025979]

>>4025932

Are you saying, in practical terms, I should knead my dough less then let it sit in the fridge (retard), and repeat the process by taking it out kneading again and back to the fridge?

Also, second question, the dough is exactly everything I want in shape when cooked. Perfectly puffy crust, and nice thin body. But, huge but, it lacks the special yeasty taste a lot of the great pizza places dough has. Hell, my dough rises better than some of those places but the flavor is next to nothing. I've even tried adding more salt then the recipe calls for and it's still off.

[None !chv07N6fDk No.4025982]

>>4025976
well it wasnt REALLY hard, it had texture of a regular store bought sliced sandwich bread.

[Fuck Flour !yyeastzlE6 No.4026003]

>>4025976
>>4025982

Brioche + chocolate, count me in. Brioche, in general, is not meant to be soft and fluffy. Some of the best brioches I've ever had were actually similar to store-bought sandwich bread (though I'm using the word "similar" very loosely). If you're looking for something a little more delicate, then you want to reduce your mixing time, increase your fat % (though I'm guessing it was already plenty filled with fat, given the egg yolks, milk, and butter that are in most brioches), and bake at a lower temp after a good proof.

As to your food safety question, it's debatable. The food chemist in me says no, that's definitely not safe. But that's how all brioches are made, and have been made for many, many years. Therefore, empirical evidence would point to the fact that it's fine to do it that way. It probably shouldn't have tasted sour, though.

[Fuck Flour !yyeastzlE6 No.4026015]

>>4025979

There are all sorts of tips that great bakers give when it comes to kneading. Really, there is no right or wrong way to do it. Some people advocate less initial kneading, with regular stretching and folding during the bulk fermentation process. Others advocate kneading till windowpane the first time out. I generally knead till windowpane, then put in the fridge to slow ferment until doubled (or until I need to pull it out to speed up the process). My best advice to you on the topic would be to experiment and see for yourself which you like best. The multiple stretch-and-folds really is a nice way of doing it, just requires more time input.

Adding more salt is not the answer for a yeastier flavor. The real trick, in my experience, is to significantly short the yeast in the recipe, and let it slowly bulk ferment at room temp (or even in colder temps, to retard fermentation further).

[Anonymous No.4026017]

post more bread porn, please

[Fuck Flour !yyeastzlE6 No.4026024]

>>4026017

Hahah. I have a ton. Sadly most of it is on my other laptop.

[None !chv07N6fDk No.4026032]

>>4026015
Really? I never had forreal brioche but I had something like pic related. I didn't know what it was and someone suggested it could have been brioche, so I tried that.

The raw dough itself was sour, but after it was cooked it wasn't. I don't remember the taste of the results anyway; it wasn't that great.

Perhaps, are there any types of breads that you could suggest (that's fluffy and soft) where I can stud it with chocolate chips or have a chocolate gooey center?

Thanks for the help~ I dread yeast. :(

And your breads look fucking amazing. Did you get lessons at a culinary school? You make so many, too! Do you eat it all, give it away, freeze it?

[Anonymous No.4026036]

Do you do much with fillings? I've wanted to try curry bread for a while now

[Fuck Flour !yyeastzlE6 No.4026049]

>>4026032

There are a million and one kinds of brioche, but the most classic French brioches tend to be less delicate and more like a sandwich loaf. Challah might be more up your alley, since it tends to have a crumb more like your photo.

For a fluffy/soft bread, try this: 100% flour (95 bread/5 whole wheat), 40% water, 20% buttermilk, 3% oil, 2% salt, and 0.8% yeast. It's a lot like my formula in >>4025868, but geared more toward a softer and more delicate crumb. It makes really killer rolls.

I did go to culinary school and I did work in the industry for a while. The real education came from my food chemistry undergrad, where I spent a lot of time in a cereal chemistry lab, working on bread. Before medical school, I did a fair bit of consulting for medium to large-format bakeries, as well. Nowadays, I bake 6 loaves a week, sell 5, and keep 1 for the wife and 1.

>>4026036
What do you mean by fillings? I do experiment with spiced breads every now and then. A couple weeks back I made a fennel and mustard seed artisan loaf that was OK. Needed more spices, to be sure, since the flavor was lacking. I also make a saffron bread from time to time.

[None !chv07N6fDk No.4026120]

>>4026049
Ah okay, gotcha; Breaking Bread.

Oooh, challah is delicious. Have any pics of challah you made? :3

I take it as you're passionate like this lovely gentlemen?

http://youtu.be/iUuKstAWof4

[Anonymous No.4026303]

Why did the baker have brown hands?


Because he kneaded a poo!!!!!!!!

[Fuck Flour !yyeastzlE6 No.4027141]

>>4026120

Haven't made challah in many years, so I do not have any photos.

He looks far more passionate than I. Plus he has a lot more cool toys.

>>4026303

Cute.

[Anonymous No.4027144]

FlourFucker, FlourFucker! How would you make a good, but adventurous and new kind of hotdog bun?

[Fuck Flour !yyeastzlE6 No.4027178]

>>4027144

I think that entirely depends on your definition of a hot dog bun, and what kind of "new" you'd like. You could, for example, make a beautiful grilled flatbread wrap. Or, you could stick with the classic form factor, but make a nice billowy croissant dough. And, of course, you could always go ultra classic, but add spices to match the kind of dog you're going to be using. I've made thai curry-spiced buns before for a southeast asian pork sausage that I had put together (pork shoulder, cilantro, thai bird chiles, lemongrass, shallot, fish sauce, soy sauce, honey, lemon, onion, and garlic). It was pretty excellent.

[Anonymous No.4027188]

To the guy asking about pizza (your questions were already answered, but here's what I do). Sorry if you lack some of the equipment, but maybe this will help you someday.

I've been getting quality results doing this.

>measure out your flour and water with scales
>let's say 300 grams of flour and 200 grams of water (66%)
>set aside 100 grams of flour
>you now have 100% hydration
>mix everything very well and allow it to sit for an hour to autolyse
>pour in the rest of the ingredients (yeast, salt)
>knead for 5 minutes
>like FF said, high hydration will help to incorporate and you're at 100% so you're good to go
>pour in the remaining flour
>knead for 20 minutes
>fuck the windowpane test
>allow it to rest for five minutes
>pour it out onto the counter and knead with your hands for another 3-5 minutes
>don't add flour; it will be slightly sticky but you can get it to work, trust me
>get it to form into a nice tight, smooth ball
>put it in the fridge for 72 hours in a sealed or wrapped container
>separate it into 250-300 gram balls (should make two)
>knead 1-2 minutes
>allow it to warm to room temperature and proof
>coat with flour and press them down into discs
>toss and spin

The long bulk ferment in the refrigerator has been producing some great fruit flavors. I also use five cheeses (provolone, mozzarella, monterrey jack, parmesan, and romano).

[Anonymous No.4027193]

Never baked the stuff myself, but the other day went to a Jewish bakery near my house. I went in and asked "What' the challah cost?" and I got a bunch of dirty looks.

Gotta be the Gaza thing or something. The bread was delicious.

[Anonymous No.4027214]

posting in epic bread

huehuehue

[Anonymous No.4027243]

>>4025851
Hey OP, great thread as always.

What's the most basic (easiest) bread recipe you can think of? something that will produce a nice thick crust.

and your opinion on automatic break-makers?

[Fuck Flour !yyeastzlE6 No.4027275]

>>4027188

Looks good. Just be careful not to let the yeast and salt come into direct contact. The salt will kill the yeast.

>>4027243

The most basic recipe would be something like 100% bread flour, 60% water, 2% salt, and 1% yeast. Knead for 10 minutes, ferment till doubled, pat out gas, divide, shape, proof till approximately doubled, bake at 500F until brown, eat.

Bread machines are great for what they do. I prefer to get hand's on.

[Anonymous No.4027282]

>>4027193
Why would you get weird looks? Did you pronounce it weird?

[Anonymous No.4027290]

>>4027282
oh boy this is going to be a long day

[Anonymous No.4027294]

This makes me want to try making a sourdough starter again...every time I tried I failed/gave up but I learn something new.

For me, I don't like the taste of plain bread that I made that wasn't sourdough. Of course, I was a young fool back then, I didn't weigh things and I didn't know the science or terminology.

[Anonymous No.4027296]

>>4027290
I genuinely don't understand. Guy goes to jewish bakery, asks price of challah, receives weird looks. Why?

[Anonymous No.4027302]

>>4027296
only looks jews have

[Anonymous No.4027305]

>>4027296

wats the challah cost (holacaust)?

just shoot me now please

[Anonymous No.4027308]

>>4027305
Oh, I guess it would sound like that when you say it out loud. Ha ha, I guess.

[Anonymous No.4027320]

samefagging is fun

[Fuck Flour !yyeastzlE6 No.4027880]

>>4027294

The biggest key to sourdough starters is to just be patient, especially when first starting them. They'll seem like a failure, but will eventually come through during the maturation process.

Also, start with whole wheat or rye. Those flours seem to contain more bacteria and yeast, and will speed up the maturation process. Once the starter is rolling, you can switch over to white flour for feeding and, after a few cycles, have a white starter (if that's what you want).

[tacocat No.4028355]

>>4027880
Just look at this delicious bastard! I'm going to use it as a cheesebuger "bun" for lunch tomorrow.

[Anonymous No.4029874]

c-come come back bad masters

[Fuck Flour !yyeastzlE6 No.4030130]

>>4028355

Looks great. I hope you enjoy it.

>>4029874

I'm still here.

[Sherron Ballins !!9tpWMDvpAAL No.4030287]

what the best bread to make for a first time baker? Simple recipe plz?

[Anonymous No.4030307]

>>4027188

How much yeast and salt should I use?

And what type of yeast?

[Anonymous No.4030383]

>>4030287
See >>4027275
If you read the thread all the way through or even use ctrl+f

Mmaster bread maker, is vital wheat gluten useful? Can I use it to improve my all purpose flour?

[Fuck Flour !yyeastzlE6 No.4030741]

>>4030383

I like vital wheat gluten. I use it to fortify the gluten content of non-traditional flour-based breads. It helps prevent super dense, cakey product.

[Fossifus No.4030768]

Hey FuckFlour, what're your opinions on spelt and barley flours?

[Anonymous No.4030859]

Ever baked sprouted wheat bread? I want to try it.. Basically I want to soak the wheat berries until they sprout and add vital wheat gluten and other ingredients to make a dough.

[Anonymous No.4030878]

>>4030859

try sprouted barley. bonus points: roast it too, turning it into malted barley

[Anonymous No.4030886]

>>4030859
This interests me mmaster I would like to make a high fiber bread like 14 g of fiber per serving.

[Anonymous No.4030899]

>>4025851
cinnamon as advancing sweet

versus

cinnamon as advancing savory

Please.

[Anonymous No.4030911]

Have you ever made a started with culture taken from a vagina?

[Anonymous No.4030915]

>>4030899
Which also stirs a thought:

Anybody ever make croutons for to desserts?

[Fuck Flour !yyeastzlE6 No.4030956]

>>4030768

I love all flours, when used correctly. Spelt is a pretty common flour in my breads, since it's really delicious. Barley flour is used less commonly, but is definitely in my arsenal, with things like quinoa flour, millet flour, flax seed meal, so forth and so on.

>>4030859

I have not, personally, baked any sprouted wheat breads. With that said, I eye the sprouted wheat selection at the local Whole Foods when I shop there. It's definitely in the future, since I like the way sprouted breads taste (when done correctly).

>>4030899
>>4030915

Cinnamon is a very powerful spice in bread. In general, I find it to be more harmonious with sweeter breads, especially when they are enriched with egg yolks and nuts. With that said, I have made a cinnamon and saffron bread that was pretty good.

>>4030911

No.

[Anonymous No.4030966]

I made a sourdogh starter a couple of months ago. I've run into a problem though. After the second rise, I always have serious trouble scoring the loaves. Every time I try, the cuts don't go very deep and the bread ends up deflating quite a bit. I don't have an actual lame, and I'm considering getting one, but it seems to me that it's wouldn't do much good due to the loaves not being solid enough to really slice. Tips? Should I just go ahead and get the lame?

[Anonymous No.4030977]

>>4030956
Do you have access to a vagina?

[Anonymous No.4030993]

Mmaster I wanted to give you something because
You are so great this is my dough for sweet rolls, you'll probably make it so great and better than I can. Forgive my mixed use of measurements.
1/2T yeast
3/4C warm water
3/4C cold milk
3OZ sugar
1/2# butter
1#13OZ flour
2tsp salt
3 eggs

Mix on low with dough hook 12 mins then rest over night in the fridge, bring it out in the morning and knead then rest till it feels like your earlobe.

[Fuck Flour !yyeastzlE6 No.4031052]

>>4030966

A lame is really only icing on the cake. You can accomplish a very similar slash with a very sharp knife. In general, high hydration doughs are very hard to slash, and the slash tends to collapse during the baking process. You may also be overproofing, which means that the dough matrix is so full of air that slashing is sufficient trauma to cause collapse/deflation. Try a lower hydration dough, and proofing only until the bread is under doubled. Also, be gentle when placing the loaf into the oven.

>>4030977
Only your mom's.

>>4030993
Thanks for the recipe. Added it to my book to try in the future. I made some delicious honey buttermilk rolls for turkey day, and it made me want to make some more.

[Anonymous No.4031063]

>>4031052
Scoring trouble guy here.

I let the loaves proof in a warm oven for about 2 hours before actually baking them. When I take them out, they jiggle a lot, almost as if they're liquid. Does that sound overproofed to you? I've only started baking bread in the last couple of months, but I've discovered that I have a total blast with it and I'd like to get better, so I really appreciate the help.

[Fuck Flour !yyeastzlE6 No.4031079]

>>4031063

That sounds overproofed to me, unless the doughs are very high hydration. There's a general misconception in cooking and baking that specific periods of time are good indicators of readiness/doneness. In reality, you should be watching for signs of proper maturation, and baking using those, rather than waiting for some predetermined time period to elapse.

Keep baking. Obviously I'm very passionate about it. I manage to fit it in every single week, regardless of how busy I am.

[Anonymous No.4031080]

FF

have you ever tried adding meats to the dough before baking?

[Anonymous No.4031087]

FF, can you make a video of you eating a fresh slice of bread with a nice pat of butter on it?

Pretty please :3

[TEXAS BITCH !!KfP+kq7SQSN No.4031272]

Can you link me to that video you put on youtube of how to make bread?

[thebreadman No.4031312]

Hey fuckflour, so we meet again.

Today I'm baking some anti-wonderbread
Basic recipe is a pain de mie, soft sandwich bread, but with the following changes:
-Sourdough
-High extraction flour
-Goat milk instead of cow milk
-Cultured butter
-palm sugar instead of white sugar

Turns out soft, sandwich-y, and full of flavor.

[Anonymous No.4031314]

>>4031272
In case he's gone for the night, I gotcha. I asked him in the last thread and I've got it bookmarked. Here it is:

http://www.youtube.com/watch?v=MJGqSC2RpD8&feature=youtu.be

[TEXAS BITCH !!KfP+kq7SQSN No.4031321]

>>4031314
yey thank you

[Fuck Flour !yyeastzlE6 No.4031340]

>>4031080

That's a negative. Haven't tried that yet. Can't say it appeals to me much.

>>4031087

Sorry, brother. I try to keep my ugly mug off of the internets.

>>4031272

See >>4031314

>>4031312

Sounds delicious. I've had a recent love affair with making sandwich breads.

[Anonymous No.4031356]

>>4031340

I'd fuck you with one of your freshly baked loaves coarsely grinding on my puckered asshole.

[Anonymous No.4031374]

Mmaster is that knife in yiur pocket in yourmvideo a sog flash?

[Anonymous No.4031434]

>>4025851
>bread thread. Feel free to ask any questions.
how dark is the darkest of russian ration bread?
the rye stuff they give to the soldiers.

[Anonymous No.4031441]

/mu/ here, how the actual fuck do you put the tic-tac-toe and marijuana leaf designs into the bread?

[thebreadman No.4031451]

>>4031340
http://www.thefreshloaf.com/node/20669/sourdough-pan-de-mie-how-make-quotshreddablyquot-soft-bread

Is the recipe I used, just replacing goat milk powder for the regular milk powder, etc.

Just pulled it from the oven, it got the awesome sourdough bubbles on the surface, kinda like the pictured bread of mine.

[cc No.4031458]

how do you slice sandwich bread without squishing it? do I need a new bread knife? this is really stopping me from making big soft bread loaves.

[Anonymous No.4031463]

>>4031458
you need a long, serrated knife, and don't press down when you cut, just move the knife back and forth. or get an electric knife.

[cc No.4031482]

>>4031463
I think I need an electric knife. My bread knife tears soft bread up and doesn't seem sharp enough to not need some pressure

[Anonymous No.4031494]

>>4031482
You just need a sharper bread knife. A good serrated bread knife should have no problem slicing through soft bread without squishing it.

[Anonymous No.4031496]

>>4031482
sharpen that bitch.

[Anonymous No.4031499]

>>4031482
just keep a chef's knife sharp and you'll never have squished bread again

[Fuck Flour !yyeastzlE6 No.4032573]

>>4031356
Tempting offer.

>>4031374
Negative. Probably just a pen. I'm a nerd, not a warrior.

>>4031434
Probably pretty dark, but no way to say for sure without looking at a formula.

>>4031441
With a very sharp DE razor and a lame. The same can be accomplished with a very sharp non-serrated knife. And it's not a marijuana leaf, it's actually a very classic slash pattern.

>>4031451
Yum.

>>4031458
Indeed, >>4031463 is correct. No pressure, just sawing back and forth.

>>4031499
I wouldn't use a chef's knife. Serrations are key.

[Anonymous No.4032587]

we're looking for a fresh loaf of bread in this thread
>>4031905
maybe you could help us out, OP?

[Anonymous No.4033454]

>>4032573
FF, remember you posted that sourdough video before? Can you post the link again?

[Fuck Flour !yyeastzlE6 No.4033470]

>>4032587

Not baking for a couple days, so I can't timestamp anything right now.

>>4033454

http://youtu.be/MJGqSC2RpD8

[Anonymous No.4033478]

>>4033470
>http://youtu.be/MJGqSC2RpD8
thanks! are you making more videos for other types of bread? (please do)

[Fuck Flour !yyeastzlE6 No.4033521]

>>4033478

When I have free time, I'll make a couple more videos. Truth be told, though, the video that's already up covers the technique that I use for the vast majority of my bread. I'm not sure how different another bread would be.

[Anonymous No.4033550]

>>4033470

Fuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuck that picture is orgasmic.

Do you live around the bay area by any chance? I would love to buy some of your bread.

[Anonymous No.4033557]

Why is it that if I eat the same noodle dish five days in a row I'll be sick of it, but I enjoy the same old peanut butter sandwich that I've been eating for years? Why does the taste of bread never get old? Even some of the most delicious dishes can taste bland if you eat too much of them for too long, but never with bread or doughy foods. Croissants, bagels, bread rolls ..

Then again, if bread isn't fresh it's tastes pretty bland. Texture, softness and crispiness are incredibly important for dough products.

[Anonymous No.4033596]

>>4033557
Don't know, I will never get sick of various types of bread, I am in love with bread. It's just just one of those perfect foods that you can do so much with, like rice. I can have a whole meal that consists of nothing but freshly baked bread and something tasty to dip it in.

[Anonymous No.4033616]

Hey OP, what do you like to eat your breads with? On lazier days I kinda like a fresh loaf, sliced and dipped with olive oil and balsamic, and catch up on TV series.

[Anonymous No.4033821]

>>4033521
That video you have is perfect for the autist like me. Video feed back and no step skipping. You're hard work to help all would be bread bakers will is not unnoticed. die a happy man!
What's your background on bread? Just a hobby ?

[Fuck Flour !yyeastzlE6 No.4033901]

>>4033550

Not too far south of there. I'm in Los Angeles.

>>4033557

No idea, but I agree. I love bread, too.

>>4033616

You know, I keep it super simple. When it's fresh (i.e. within a day), I'll just have it straight. After that, I like to toast it pretty dark (but cut it super thick so it's still soft inside), and just put olive oil and black pepper on it.

>>4033821

Associate's in Culinary Arts (though that doesn't mean shit), a handful of years in the industry, undergrad in Food Chem with a couple years in a cereal science lab working with grains/flours/breads, and then consulting for medium to large format bakeries doing R&D.

[Fuck Flour !yyeastzlE6 No.4033904]

>>4033821

And most importantly, thank you for your kind words! I tried to cut the bullshit and just present the whole process as it really is. I can't stand some of the distilled bread videos on YouTube. I'm a nerd, so I prefer to watch longer, more technical instructionals than the ones made for the lay-person.

[tacocat No.4033907]

>>4033901
Where in LA? I'm in Venutra county.

[Fuck Flour !yyeastzlE6 No.4033920]

>>4033907

Just outside of downtown.

And sorry folks, I'm all out of photos!

[Anonymous No.4033923]

>>4033904
I was trying to get into food science my self but life didn't end up that way. I'm still in the sciences but I still love me some cookin. I haven't baked breads yet.

[Anonymous No.4033936]

>>4033901

So the two bread guys on /ck/ are from cali eh? I'm in Oakland

[Anonymous No.4033939]

>>4033920
Different-fag here. I live in Monterey Park! Let me buy some of your bread!

[thebreadman No.4033948]

>>4033936

forgot. this is me.

[Anonymous No.4033952]

>>4033936
I can tell your dough is pretty good, but I'm guessing those buns are too sweet. Use a fork to drizzle the icing.

[thebreadman No.4033958]

>>4033952

Actually, there wasn't much sugar in there, the buns were lemon sticky buns, so the tart balanced out the sugar. Lots of butter though.

[Anonymous No.4033991]

>>4033958
Naturally, I made similar for thanxgivimg using orange for the icing and lemon for the compound butter. I tend to play the edge betweeen sweet and not so I used only 1/4 c sugar in my compound butter and relied on the icing to provide real sweetness.

[Fuck Flour !yyeastzlE6 No.4034025]

>>4033923
No worries. I loved it, but couldn't see myself working for a large company contributing to American obesity, so I bailed for a Master's in Nutrition Science. Now I'm in medical school. Go figure.

>>4033936
>>4033948
Love Oakland. Visit friends there all the time.

>>4033939
I appreciate the offer, but the prospective buyer list is more full than I can contend with!

>>4033952
I really think sticky buns are supposed to be super sweet.

[Anonymous No.4034042]

>>4034025
fuck really? I'm aiming for the med track too. Doing great so far with dat dere high gpa and networking. Night

[Anonymous No.4034047]

I want to make ciabatta for Christmas supper, but I've never made bread before.

Is there anything I should know?

[thebreadman No.4034051]

>>4034047

ciabatta isn't a very beginner bread, as the dough is REALLY wet. however there's some good ones on thefreshloaf that are beginner-ish. I'd suggest some other italian bread instead.

[Anonymous No.4034055]

>>4034051

https://www.youtube.com/watch?v=abagKGO0vr4&feature=relmfu