/ck/ - Food & Cooking

>>4677439
Nevermind, found it. It was still in tripcode explorer.

>>4244251
Thanks for the kind words. My loaves get even color all the way around because I use an oven with convection, because I rotate them halfway through the baking process, and because I ensure sufficient spacing between the loaves when they are baking. Now, to address your other concerns:

1. Anything is okay. Give it a try. If you don't like it, don't do it again. I've made plenty of strange breads. So long as the predominant fraction is wheat flour with water, yeast, and salt, you can get away with a lot of wild shit.
2. Kneading to windowpane is a common stopping point with artisan loaves. If you aren't going for the artisan loaf thing, then you'll have to adjust your kneading to suit the application. For example, i wouldn't knead a brioche to death because I don't want a chewy crust.
3. I have both.
4. Yes, just flour.
5. There's a forum called thefreshloaf that has a TON of great information on it. There are also plenty of great YouTube videos available. Just be wary of all the silly shit people do with bread. Making it should be, for the most part, remarkably simple. There are variations to the theme, but it should really revolve around the same core steps: mix, ferment, shape, proof, bake.

Here is a picture of the crumb. The flavor is interesting. It is VERY strong on the buttermilk (it's almost cheesy, even), though the egg yolk and honey does come through. Definitely going to cut back on the buttermilk next time.

>>4046008
Thanks! That's very kind.

>>4046013
A little bit smaller than a standard sandwich bread loaf.