/ck/ - Food & Cooking

>>20272028
I'm miffed about it because I haven't been able to recreate it even once since. Scoring evenly in a spiral is a massive pain. Then it must also spring uniformly to look good..

This one had some too large caverns but what I strive to achieve is to have the moist parts you can see shining in this pic. It isn't gooey but the fermentation has trapped just enough moisture to make it shine and feel exceptionally not-dry.

>>17450423
Even /ck/ has a few bread bakers who do fine. It's such a basic thing so loads of people try it. Pic not related.
>>17450433
It's not about simply getting big holes that are awkward to fill or lay other things on top. It's a distinctive difference in taste and texture to get the fermentation mature enough so it can create these holes. Basic bread is also extremely easy while getting big holes lay on the other side of the scale so it's interesting to attempt it while always getting perfectly good bread every time.

I think people have poor experience with half-dry big holed bread that's offered in restaurants/hotels or bought from a store. Which is usually baked using oil and in a very accelerated process. Getting a still slightly moist bread after it has cooled completely is a distinct difference in quality.

>>14035559