/ck/ - Food & Cooking

>>4241780

Awesome. Tell me about your cuts. It seems like I can never go deep enough-- look at this loaf and you will see that my cut healed up before the big spring and it cracked from the top to the side.

I'll tell you about my process, maybe you could critique it.

500g flour, a big pinch of salt, a few teaspoons of yeast, and eyeballing the water to where it's a wet but not battery mass. I preheat my oven to 550degF just like you, and let the mix rise for an hour on top with a shower cap over the bowl. Then I go into the kitchenaid for 10 minutes of kneading on high. I have to add quite a bit of flour to keep it from sticking in the bowl. Then I give it another rise and another knead. Shape, slash, bake on the stone and the ol' water on the oven floor. Now, I really have no idea what kind of kneading is proper. I've experimented with different kneading times but I still can't get the big holes in the loaf I want so badly. The loaf in the picture actually only rose once, was kneaded, then went right in. I wanted to see what would happen. Maybe if you could throw some light on the basic white bread, but not just any white bread, the kind with nice, big air pockets.