/ck/ - Food & Cooking

>>20596321
None of that burnt shit..I'll go home and bake my own.

>>20542187
>all other breads that aren't sourdough and are made with sugar
Ahh...so you ARE a retard.
>Pic related
No sugar there Fagit!

>>20511575
>it tastes more cheesey the less you use for some reason.
It's STRANGE but TRUE.
Less is MOAR.

>>20486035
>but we buy Vital Farms pasture eggs and they're AMAZING
Probably just like the ones from your own chickens would be.
There really is a big difference from the styrofoam coffin-ed, factory farmed, dull yellow yolked eggs and the ones that the chickens have foraged and eaten ze bugs.

You have a lidded dutch oven? Some parchment paper? try some no knead bread. You have to wait for 8 hours, and since it's high hydration, you'll want a bench scraper,(dollar stores have them in the kitchen section,) but the results are amazing, not full of chemical garbage, and only 4 ingredients.
>~2 cups water
>3½Cups fluffed flour(no gramweight necessary)
>1tsp. dried yeast
>1tsp. fine salt--any you like
Mix all the dry together then add the water(cold) until it pulls together into a wet shaggy ball. Cover with plastic wrap or a lid of some sort, then do NOTHING for 8 hours(overnight is good, but so is Around noon mixing and baking at 8pm)
I like to flour around the inside perimeter of the bowl and use a rubber spatula to free it from the sides, then dump it onto a clean lightly floured surface, and with the bench scraper pull opposite ends of the dough over itself--about 6-8 passes.
then with floured hands, pinch the open edges together to form a ball,9it you have made rolls before you can easily use the gently cupped hands moved in a circular motion to get the ball. Place in the center of a parchment sheet
Pre heat the dutch oven IN the Oven at 450°F for 30 minutes, then slice the top of the ball with a sharp blade, and put it in the Dutch oven by holding the corners of the parchment.
Put the lid on and bake for 30 minutes(doesn't matter if the parchment sticks out, just that the lid is on good,) then take the lid off and finish for another 15 minutes.
Cool on a rack.
WA-LA.

>>20364803
That's simply untrue.
I did that for decades, but the No-Knead recipe is as follows:
3½C fluffed flour
1tsp. salt
1tsp. dry active yeast
2 C. cold water.
It went against everything I'd learned about bread from the decades of making my own, but the 8hours + of rise time causes the yeast to use the flour instead, and the gluten to form on it's own.
Dutch oven or cloche required, but I'm eating a sandwich right now from this, and it's better than most the sandwich loaves I've made.
Literally so easy a retard could do it.
>dill
>Cheddar
>Tiger paste on top
>Halved garlic cloves
>Rosemary
>any savory herb
>Bacon bits--I mean, why NOT?

>>20315981
Pasta looks delicious
Plating IS crap, but this isn't a restaurant,(you DID take a picture though to post -2)
No micro-planed or even canned parm, nor fresh ground pepper-1

7/10 would still devour (after topping with both fresh parm and pepper)
next time bake some bread to go with it.