/ck/ - Food & Cooking

>>10431604
good job! glad it tasted good! keep at it, sourdough takes a while to master. make sure your starter passes the float test before you mix it into dough.

>>10002365
i just creamed my jeans. as a casual home baker who uses a dutch oven, that setup is my dream

>>9702858
how long do you bulk ferment? and how long do you retard the proof? i assume you're baking on a stone?

i'm slowly upping the hydration on my sourdoughs, but i'm struggling to get a nice open crumb. pick related is a 50% red fife ww boule i baked a few weeks ago, where i did 5 hours bulk with s&f every 30 min for the first 3.5 hours, with a 16 hour cold proof.

bread

>>9629073
the crumb of pic related is one of the results of cold final proofing -- it gives whole wheat plenty of time to fully hydrate, and it gives the loaf excellent oven spring

>>9592315
baking IS an art, anon. and it doesn't take a lot of hands-on time. there are hundreds of recipes for "no knead" bread, and most artistan baking at home is based on simple, hands-off principles like the stretch and fold. when scheduled right, you can bake an incredible loaf of bread using literally 3 ingredients (flour, water, salt.)

you get to control what goes into your bread. you know who made it. if you want to get fancy, there are plenty of mills that mail order freshly ground grains for a relatively inexpensive price per pound.

baking a loaf of bread requires experimentation in ingredients, timing, temperature, and humidity .

i find satisfaction in using chemistry and math to transform simple ingredients into a nice loaf of bread. i can then share the bread with my friends and loved ones. i think that's pretty cool.

>>9488541
what's a russian teacake, OP? what's the process?

the last thing i cooked that i have a pic of is this 50% red fife sourdough bread. i've got another batch bulk fermenting now, i should go do another stretch and fold.

>>9467619
Here's the crumb shot for the darker loaf, the lighter one is still cooling.

Recipe for 2 loaves:
437g Red fife whole wheat flour
437g white bread flour
646g ater
80g sourdough starter
23g salt
Mix water, starter and flour together, rest for 30 minutes autolyse. Sprinkle salt over dough and mix using the pinch and fold method until salt is incorporated. Rest another 30 minutes.
4 rounds of stretch and folds with 30 minutes between each session.
Divide, preshape, bench rest 10-15 minutes.
Shape and place in floured bannetons, cover and refrigerate 12-14 hours for cold proof.

Preheat oven with lidded dutch oven inside to 450F.
Remove dough from banneton, score, bake covered for 30 minutes. Uncover, bake additional 10-15 minutes.

The dark one I baked for about 17 minutes uncovered, the lighter one for 12.