/ck/ - Food & Cooking

>>5083068
I'm not sure I could tell you what I used for those, but it's likely a poolish preferment since the dough was probably somewhere around 80% hydration. Baguettes are one of those things that I can make all day in a fully stocked bakeshop, but can't seem to get right at home. I'm not sure what the issue is, but it's not a big deal since it makes delicious bread all the same.

>>5083074
I worked at an artisan bakery out of culinary school, but then switched back over to the culinary side of things for a handful of years. When I went back to undergrad for food chem, I did a fair amount of research in a cereal science lab where we baked bread all day every day. I've since left the food industry altogether in search of something more challenging, but I do R&D consulting for a few production bakeries to pay the bills.

In truth, I like the weird hours and no-bullshit work ethic of the food industry. The key is to be really passionate about what you're making. If that's how you feel, then none of the other stuff really matters.

>>5084742
I give away a lot of it. In general, the wife and I eat 2 loaves of bread per week, and everything else is gifted to friends and family.

>>4858330
You should be looking for a high protein bread flour. I don't know where you live, but in the states King Arthur bread flour can be found pretty easily in most major supermarkets. It's high protein, plus it's unbleached and unbromated. It's, in my opinion, the best brand readily available at the retail level.

Yeast doesn't matter a whole lot. Instant yeast, active dry yeast, fresh cake yeast...it's all good.

>>4396335
There's only one video uploaded right now. You can find it here: http://youtu.be/MJGqSC2RpD8.. I keep meaning to make new stuff, but can't seem to find the time.

>>4396336
Thanks, man.

>>4396348
I bet it still tasted good, though. That's the beauty of an edible hobby: even when you fuck it up it still tastes alright most of the time.

>>4097198
And the obligatory crumb shot.