/ck/ - Food & Cooking

>>5342985
>>5343284
I only posted one. Med school got cray, so I haven't had time to do more.

http://youtu.be/MJGqSC2RpD8

>>5074039
>>5074041
Yeah, sounds like a very typical Japanese/Taiwanese/Korean/Filipino bread. Always tasty. Post a photo.

>>5074117
I've made 4 levains myself in the last 5 or so years. A levain that can double within 4 hours of feeding is pretty much ready for use. It is my experience that once a new levain is to that stage, doing twice daily feedings for another week really produces a strong and mature starter.

From the first mixture of flour and water, it usually takes 3-5 weeks to reach full maturity. You can get away with baking with it at about 3 weeks, but another couple weeks of regular feedings really improves the levain's performance and flavor.

>>4943125
Ohhh. I'm glad someone explained it to me

>>4745030
http://youtu.be/MJGqSC2RpD8

>>4745031
Baguettes are one of those things you have to practice a lot before they come out even close to the commercial variant. I'm rusty these days, and my baguettes clearly show that. With that said, I always prefer a wetter formulation, though it makes it difficult to shape and roll. I believe these were 72% hydration (baker's percentage) with a long overnight bulk ferment to help firm up the dough a bit, rolled out when they were still a little cold. Baguettes also should be baked at a high temp (in my case, 550F with convection) with generous steam. To get a baguette to bloom like the ones in my photo, you need to create almost vertical overlapping slashes, so that they force one another open during oven spring.

>>4396164
Flour.

>>4244084
Looks killer to me, as always. Sticky buns almost never turn out poorly, and bergamot is a pretty wonderful flavor. I have a friend who's father is a master chocolatier who makes some absolutely stunning earl grey chocolates.

>>3849467

Close up of one loaf.