/ck/ - Food & Cooking

>>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.

>>4008449

Hah, you should see some of the other wild gear I have in the kitchen (ice cream maker with compressor, commercial mixer, . Truth be told, I was a major knifefag for a long time, and have a pretty significant collection. I now actually have so many damn knives that I have at least 7 that are still brand new in box (Shuns, Wusthofs, and a couple small brand Japanese), just waiting to be used should I ever break a tip on any of the other knives we keep in the block. Some are chef's knives, some are others. People just keep giving me knives as gifts (bad juju, I know), even though I no longer ask for them.

As to the bread knife, that's just the Wusthof I've been banging around for about 10 years now. Came with the first set of nice knives I ever purchased. Truth be told, my favorite bread knife is an offset wood-handled Forschner I used to use when I worked garde manger, but it has disappeared into the clutches of my sister, who fell in love with it.

Sorry guys. Passed out for a little while there.

>>3849485
The formulation is written in baker's percentages. Everything is expressed as a percentage of flour. It is useful because it is infinitely scalable.

>>3849667
I use a normal oven with a convection feature. I preheat the oven for a long time at 550F with convection to let the stone get ripping hot, and place a cast iron pan on the floor of the oven for the full time. When it is time to bake, I place the loaves on the stone, drop 2 cups of boiling water into the cast iron pan, close the oven, then reduce temperature to 475F with convection after 2 minutes for the remainder of the bake. I like my crust nice and dark, so that it is crisp and chewy.

>>3849697
You got it, except rye starter instead of rye flour. Baker's percentages are the best way to keep track of formulations.