/ck/ - Food & Cooking

one from a bit ago.

>>6441462
different products for different use.
Boules, batards, baguettes, and other free-form loafs usually strive for big un-uniform bubbles and holes, good to have with food, but not so much for sandwiches.

as for the tin, get a 8x4, that's what I have, it runs a but small but makes good sandwich size loafs. Here's a sourdough white bread loaf I do.

most recent one that I've taken a picture of

SF style sourdough, 10% white whole wheat, the rest is high extraction type 70 flour (inbetween white flour and whole wheat)

>>5717696
oh hey, thefreshloaf!
>look at link
>my post from the other day
nice.

picture of dat crust for fun

aaaand another one of my pizzas for good measure. this one is clam, arugula, white sauce.

>>5717567
smells amazing.
This crust was actually sourdough as well.

Most of my sourdough recipes are really simple flour/water/salt/starter, good guide over at thefreshloaf, dmsnyder is my nigga over there, never steered me wrong.

This is a recent SF style sourdough I made, posted it in a bread thread earlier.

rate my pizza?

>>5715077
>Hamelman
I really suggest this one for what you're going for, good chapter on sourdoughs too.

>>5715050
seriously? you fukin eat it. Sandwiches, toast, dipped in runny eggs for breakfast, served as part of a meat/cheese plate.

or with lox and schmear in the case of this picture, which was taken at my old work when I was doing night baker shifts.

>>5715018
"Bread: A Baker's Book of Techniques and Recipes" by Jeffrey Hamelman would fit this bill.

Another is "The Bread Baker's Apprentice" By Peter Reinhart

Picture is a less recent bread, sourdough vienna pan bread.

>bake a loaf of bread
>try to find bread thread to post picture
>find this thread
>lolwot?

bread puns eh? rye the fuck not?

I have a sourdough vienna bread that's finishing it's rise up right now, and a wharf-style sourdough that will be finished later tonight probably.

>>5578385
continued:
Baking: pizza must be baked on a stone, this is a must. No you don't need to buy some expensive pizza stone imbued with the soul of an italian grandmother, some un-glazed quarry tile or ceramic tile about a 1/2 inch or thicker will do (you can get them for about $1-2 at home depot). Pre-heat the oven at 500-550F for 45mins to an hour before loading the pizza. Shape your pizza (plenty of videos online about this, you don't need to toss it per-say, but that can make it more even than the "stretching" method, and place tossed dough on a piece of parchment paper on a rimless cookie sheet (or the back of a rimmed one). Top pizza as discussed, then slide pizza (still on the parchment) onto the hot stone. (Stone location will vary on your oven, but bottom third is a good starting point)

Check the pizza after 2-3 minutes, pizza is done when the top of the forming bubbles begin to turn a chestnut brown, and the cheese on top of them begin to char.

Remove from oven, let it rest as long as you can stand, and eat it!
Picture is actually a less conventional pizza I did, but a good example of a tasty pizza. White sauce, cherrystone clam, arugula. The crust is actually sourdough, but a yeasted version would be just as good (yeast is much easier for a beginner)

>>5577586
Crust recipe that anyone can do: (Makes about a 12-16" pizza, depending on how thin you like it)
200g Water
300g Strong Unbleached White Bread Flour (higher protein = higher gluten, King Arther does well)
6g Salt
1g Instant Dry Yeast (about a 1/4 tsp)

mix everything together until shaggy dough is formed, let rest for 10-15 mins, turn out onto board and kneed untill very smooth and strong feeling. Wrap in oiled plastic wrap or in an oiled covered airtight contaner. Place in the fridge for at least 24 hours, or up to 3 days. This time in the fridge is very important to get the charred big bubbles on the cust of your pizza, and will improve the pizza dough 1000% at least. Have you ever gotten crust from a place where the crust has all the same rise throughout, no big bubbles, and seems flavorless? it's not the sugar/oil in the crust, it's that they didn't do this long rest at a low temp for this batch. (Remove dough from fridge at least an hour before you're going to be baking, to allow it to rise to room temp)

On Sauce: simple is good. The best sauce I've ever made was just fresh plum tomatoes, crushed with some salt, dried oregeno, garlic, and a little olive oil. Some swear by the "once cooked" rule, meaning the sauce should not be cooked before it goes on the pizza (if tomatoes are out of season, whole canned plum tomatoes are ok)

Topping the pizza: Sparse, and flavorful. high quality cheese and meats/veggies are important (no pre-grated cheese), and keep it under 3 toppings, please. Can't go wrong Cured pork of some sort and something from the onion family. Oil the outer portion of the crust well (the "handle" part). order for topping is Oil, sauce, cheese, toppings.

>>5577255

This guy's got the idea. I do a similar thing, but use a sourdough yeast culture instead of yeast. Here's a recent pizza I did.

I'm here too. but I've been busy with work to bake anything more than panned loafs. I did make some bagels the other day though, sourdough of course.

Recipe is based off of the one we used at the bakery when I worked at a bagel shop.

white sauce clam pizza with topped with arugula.

Just made this one the other day.

Sourdough Vienna Bread. Usually I make lean sourdoughs, but sometimes you just want sandwich bread.

I just moved and am still figuring out my oven. nothing but panned breads for now, and sweets. here's a recent one: peach buttermilk muffins

orange sticky buns

I didn't take any pictures of recent standard breads I've done, but here's a sweet bread I did:

Earl Grey Sticky Buns; think cinnamon rolls, but with bergmont orange zest instead of cinnamon (bergmont is the flavor in earl grey tea) and black tea instead of water in the dough.

Turned out really tasty

Second bread shown was the same, but with 48 hours in the fridge.

picture is of same bread.

>>4206089
The first picture was the following:
Mixed with no salt
Autolysis for 1 hour
Salt added, room temp ferment 3 hours, folds every 30-45 mins.
Placed in a plastic-wrapped bowl, fermented in a fridge for 8 hours (overnight). In the morning it was pulled out and shaped/risen, total 3 hours.

That makes the bread 15 hours from dough to oven.

>>4206050
The bread is baked in a dutch oven, which traps steam. This seems to help with the bubbles, that combined with a long retarded ferment in the fridge.

example is an earlier bread of mine, lots of bubbles