/ck/ - Food & Cooking

>>11496270
>>11505285
breadanon here. yeah this is an excellent entry recipe for baking bread at home. when you measure out your flour, fluff it up with a spoon or fork and then spoon it into the measuring cup instead of dipping the cup into the bag of flour.

>>10995614
look, dude, i think this bread looks rad and i'd be happy to eat it. you should be proud! in the future, if you have access to non-iodized salt, try using that!

but also, check out the "no knead method" popularized by Mark Bittman on the New York Times. it takes a long time, but is worth it! if you like the way it turns out, check out Ken Forkish's "Flour Water Salt Yeast" or the "Tartine Bread" cookbooks.

>>10681146
Looks fine, OP! Please let us know how it turns out. FWSY is a great intro to baking -- once you feel comfortable with the regular stuff, move on to the pre-ferment section. I loved the 80% biga recipe. I'm only doing sourdough these days, so if you eventually wanna move onto the sourdough section be forewarned that he has you prepare WAY too much levain, and has since corrected this in his later books.

>>10600675
>>10600696
lmao i was about to drop Forkish's 80% biga recipe, cause i prefer it over the poolish.

>>10530686
make a thread if you try it out, and let us know how it goes! dutch oven baking is seriously the way to go. Ken Forkish's "Flour Water Salt Yeast" is a great intro cookbook to baking homamde bread, I recommend it. It taught me a lot (like how to make bread like pic related.) I heart Tartine is really good too.

>>10403158
also, try using a pre-ferment! here's a halved biga recipe from FWSY:

For the biga (pre-ferment):
400g unbleached white bread flour
272g room temp water
a pinch of yeast (literally a pinch, a minuscule amount.)

Mix all these together, cover, let rest at room temp for 12-14 hours until tripled in volume.

Final dough:
100g unbleached white bread flour
103g slightly more than lukewarm water
11g salt
1g (¼ tsp) yeast

Mix the final dough ingredients together, then add all of the biga. Incorporate using the pinch and fold method, cover and let rise 2.5-3 hours, folding 2-3 times during the first 1.5 hours.

Shape and let proof in a floured brotform (or line a bowl with a tightly-woven kitchen towel and flour the heck out of it) for 1 hour or until it passes the “poke test”, making sure to preheat a dutch oven to 450F after 20-30 minutes. Bake covered for 30 minutes, uncover and bake an additional 15-30 minutes depending on how dark you like it (I baked this one for 20 min uncovered.)

>>10194426
I love to bake bread!

>>10002692
seconding FWSY, it's how i got my start baking at home

>>9472452
I've definitely had high hydration dough (80%) stick to the banneton, even when its been floured. I generally do 70-76% hydration doughs, though, and most of 'em turn out okay. The more I use the banneton, the easier the dough turns out of it. I've had mine for about 3 months, and I haven't had a dough stick in the last month.

But seriously, get some rice flour, it's a game changer. I dust my banneton and my linen lined colander with 50/50 rice flour and bread flour, and the rice flour really makes a huge difference. Another tip is to do a cold final proof in the fridge -- the chilled dough is less likely to stick to the banneton or linen then.

The real game changer with the banneton is the additional oven spring you get from having a loaf do the final proof in a high-sided basket. It helps to add structure to the dough! Plus, you get that nice ~aesthetic~

>>9311366
i'm working my way through forkish's FWSY. my favorite recipe so far is the 80% biga -- this one is definitely the prettiest i've made. i'm still learning the best ways to shape high hydration doughs cause fuuuuck it can be so difficult