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/ck/ - Food & Cooking

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8179376 No.8179376 [Reply] [Original]

Sup guys

I started making bread a couple of months ago, this is my latest and greatest batch. What do you guys think?

>> No.8179392

>>8179376
Looks good, dude

How's the crumb?

>> No.8179395

it looks okay. what kind of bread is it?

i need to start baking bread again.

>> No.8179409

>>8179392

It's not as crisp as I wanted, it's still getting softer as the bread cools down. But it's better than the last ones I baked.

>> No.8179417

>>8179409
Crumb isn't crisp, rookie. Crumb is the interior.

>> No.8179421

>>8179395

The one on the left is 50% whole wheat flour, 30% all-purpose flour and 20% rye flour with a little bit of steel-cut oats and a sprinkle of cinnamon.
The one on the right is 100% all-purpose flour, 10% extra-virgin olive oil, 20% grated parmesan cheese and a just a tad of black pepper.

They're both 60% hydration.

>> No.8179438
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8179438

>>8179417

Oh sorry. Thought you meant the crust. English ain't my first language.
Here it is, is not that great.

>> No.8179459

>>8179438

What's not to like? That crumb ain't bad. Did you use sourdough or active dry yeast?

>> No.8179471

>>8179459

Sourdough.

>> No.8179480

>>8179459

I also used about 1% to get less sour bread.

>> No.8179482

>>8179480
1% fresh yeast*

>> No.8179493
File: 2.28 MB, 3113x2448, Whole Grain Mix - 2.jpg [View same] [iqdb] [saucenao] [google]
8179493

>>8179376
I'm about to shape and proof some sourdough right now.

>> No.8179502

>>8179493

This looks amazing. Congrats man.

>> No.8179511
File: 1.91 MB, 3264x2448, White 82% Hydration.jpg [View same] [iqdb] [saucenao] [google]
8179511

>>8179502
That's an old loaf.

It'll be interesting to see how the one tonight turns out. I just started a new levain with a friend's San Francisco culture. I'm a firm believer that, when started new, sourdough cultures are predominantly colonized by bacteria and yeast from the wheat, not the environment. But there are studies that have shown that SF sourdough has a unique Lactobacillus species, and this was a well-established culture that I obtained. Compared to my previous levains, this one definitely smells and behaves differently.

>> No.8179536

>>8179511

These are beautiful. I've never made dough this wet, since I always mix the dough by hand, it's really hard working with more than 70% hidration. At least for me, cause I'm really new at this.

I'm using a really young culture, it's just a couple of months old. I'd love to get my hand on some older cultures, from different environments.