/ck/ - Food & Cooking

>>11120851
No need to wait to pick up the book. A white bread with a poolish is easy.

Poolish:
100% flour
100% water
0.2% yeast

Dough:
100% flour
65% water
15% poolish
2.5% salt

Mix poolish, rest overnight. Add remainder of ingredients, mix to windowpane. Bulk ferment, divide, shape, proof to 1.5x, place in oven at 550F with steam, drop to 440F and bake until golden brown. Let cool for 1 hour before eating.

Enjoy.

>>9053395
And maybe some more.

>>9053392
Here, have some more bread.

I generally avoid baking.

>>8775949
Oh, I forgot to chime in on this. Part of the issue with high hydration breads is that after proofing, they will alllllllways flow outward. Larger loaves make things worse, as do large and deep longitudinal slashes. If you really want upward oven spring on an 85% hydration dough, you need to keep loaf size small, adjust slashing patterns, and create a really tight shape right before proofing. Even then it's not a guarantee.

>>8774966
I can't help that I'm an ubermensch with thick blonde hair and a dense red beard. It's just who I am.

>>8775124
I always check in on bread threads. Lots of other people with good advice and photos these days. Haven't felt the need to chime in.

>>8775986
Whether I brush off flour or not really depends on how heavily I've had to dust the banneton or linen. The last few years I've been using a 50/50 rice flour and wheat flour mix for dusting which has allowed me to greatly reduce the amount that I have to use. It's been great. Also 100% agree on the value of a dark bake.

>>8776097
Looks great to me.

>>8774858
It will work out fine. My pizza dough is a standard 80%, and I often make baguettes that are 83-85%. It's a nightmare to work with sometimes, but the crumb always winds up being worth it. My recommendation is to avoid making the loaf or loaves too large, since you'll really compromise oven spring by doing that and produce a bread with a rubbery and closed crumb.

>>8753868
>>8753871
>>8753875

Definitely better than my first attempt at bread. Took me many, many loaves before I could reliably get crumb like that.

>>8495095
100% flour (50% whole hard red winter wheat, 50% white bread flour)
60% water
20% sourdough
2.6% salt

>>8466583
That poor, poor silpat.

>>8255880
Last one.

>>8255852
Running out of pizza photos.

>>8255817
Thanks man. I love pizzas of all shapes and sizes.

>>8255841
More.

>>8255792
I'm going to keep on going.

>>8255784
I make too much pizza.

>>8255777
And some more.

>>8255771
More pizza.

All pizza is good pizza.

>>8234361
I love kouign amann. Here are some I made a few months ago.

>>8236325
I love bread. I love it even more when my wife makes bread with/for me. I love it the most when my wife gives me a blowjob. It's the male order of operations.

>>8226457
That ain't me.

Here's a loaf I baked yesterday. 100% whole wheat sourdough using coarsely-milled hard red winter wheat.

Bread thread. Last one I did turned out well.

This is a 100% whole wheat sourdough bread that I made with freshly milled coarse hard red winter wheat. It's the second loaf with the new levain, which is absolutely the best starter I have ever had. Formula is as follows:

100% whole wheat
75% water
30% levain
2.5% salt
1% diastatic malt

Ask questions, post bread.

>>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.

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