/ck/ - Food & Cooking

>>10424454
*exciting. fuck.

>>10424454
that looks really good
nice job

>>10424461
thanks! it's just my go-to sourdough recipe with the addition of 3 de-seeded and chopped jalapeños, about 6oz extra sharp cheddar, and a few tsp fresh chopped dill.

i really liked this fig and walnut bread i made a while back, and i'm looking for different additions/flavor combinations so it's not just my boring regular bread.

Chopped up sun-dried tomatoes and grated parmesan cheese.

>>10424454
Cinnmon, raisin, and maple syrup. Maybe pecans. Pistachios and dark chocolate, too.

>>10424475
oh, sun-dried tomatoes could be really good, i hadn't considered that as an addition. thanks!

>>10424479
the pistachio and dark chocolate combo sounds great -- i could toast the pistachios and roughly chop the chocolate. unfortunately i'm allergic to cinnamon so cinnamon raisin isn't an option.

Did you freeze the cheese and jalapenos so that they wouldn't burn or was the dough enough to create a barrier?

>>10424549
the dough was enough. freezing them would have drastically changed the oven spring and bake time, which are variables i didn't feel like taking into account.

i did do a cold final proof in the fridge for about 5 hours, so that probably helped. a few pockets of cheese reached the surface during the bake, but they just got nice and melty-crunchy.

>>10424454
Is that motherfucking Jesus I see on your bread?

>>10424454
Your breads looks delicious OP

I usually just shove rosemary in because it's still pretty versatile.

>>10424454
In my recipe files, I have a recipe for a rye cottage cheese dill bread that's fucking amazing. I need to bake some of that again.

>>10424461
thanks. me on the left
https://www.reddit.com/r/Breadit/comments/8atmxx/i_almost_cried_jalapeño_extra_sharp_cheddar_and/

>>10424454
fuck you its 3am and i wanna eat this

One of the major supermarket here has added ciabatta with olives or peppers (pic related).
This shit is pretty good. Try it.

anise/fennel and caraway

these pics remind me of the kidney stones thread we had the other day

>>10426708
It would be good if we drank lots of water and forget about that.

>>10426708
>cherry(de)picking some hobo kidney

>>10424454
>more exiting
Fiber

>>10426617
i'm not sure why you're taking credit for my bread, but good job finding the reddit account i made specifically for getting and sharing homemade bread ideas.

>>10424454
just posting to get the kidney out of the thread preview

>>10426638
gonna make this with banana peppers and roasted or sundried tomatoes soon I think

>>10428807
that sounds really good. i've never made ciabatta before, maybe i'll give it a go after i invest in a baking stone.

Rye flour adds a savory kick

I made sourdough bread for the first time today, it cracked a bunch but it just smells so good. I'm waiting for it to cool still, so who knows what happened inside. kinda feel it's all gonna be packed and dense but i really hope its not the case.

>>10429594
congrats on your first sourdough! i hope it's delicious. and don't worry, just keep trying!

I put in cinnamon to my bread. Enough to coat the top layer of my flour before I mix everything. Makes my house smell amazing and it tastes amazing.

>>10424486
go full on chocolate, but not super dark. the 11:59 dark chocolate makes the bread nearly black.

>>10429594
put some scoring into the top of the dough before cooking it, so you don't have random splits like that.

>>10425973
post???

>>10426708
I wanna smell them

what can i do with a jar of cherry peppers?

>>10430245
shit wrong post

>>10430127
I did, but it was too shallow it seems. Heres the inside, a bit too tight and and a lil rubbery, but the taste is really good

>>10431604
good job! glad it tasted good! keep at it, sourdough takes a while to master. make sure your starter passes the float test before you mix it into dough.

>>10426708
Weirdly aesthetic

>>10426708
I can't stop looking at this

>>10424454
Nigga you giving me anxiety looking at this knowing I can't eat that shit RIGHT THE FUCK NOW

>>10431989
wanna feel even worse? i just toasted the final two slices of it in the oven to have for lunch and the cheese got all melty and crispy

I add semen to my dough. :)

>>10431997
AAAAAAAAAAAAAAAAAAAAA

>>10430245
>>10430249
Put them in bread.

If I want a very..uh...bready bread that isn't too bound into one flavor profile but is still more exciting than straight up wheat flour, add spelt, rye chops, and cracked wheat.

Toasted sunflower seeds go great in rye breads.

Whole wheat breads can be greatly improved by soaking cracked wheat, rye chops, and oats the night before and adding them to the dough when you mix it.

Pic is a bread with the first ingredients I listed.

Also, walnut and onions in a butter dough and an egg glaze on top.

>>10432986
Thanks, Baker. I've used spelt before but it didn't spring nearly as much. This sourdough loaf was 180g spelt and 300g bread flour (365g H20) with soaked flax seeds. I think it was maybe underproofed?

>>10433086

I'd say you might want it to proof a little more quickly. Anytime we get flat loaves at the bakery it's because it didn't proof enough during bulk fermentation.

>>10433431
Alright, thanks! Follow up question, should I treat emmer flour the same as I would spelt? I picked some up at the farmer's market recently.

>>10433443

I haven't personally worked with it but I'd say yes. It seems to me like they have very similar gluten qualities (i.e. not much).

>>10426617
Fucking lol this website is absolute shit now. We have been invaded and its ruined. Fuck you hiro you cocksucker

>>10427181
You are a literal faggot. Plz go.

>>10433454
That's what I figured, thanks.

>>10433455
>>10433462
So this is the only website you guys use?

What am I doing wrong here?
500g bread flour
150g starter
10g salt
350g water

I mixed the salt and the flour, then separately mix the starter and water. After that I combine, let sit 2 hours, fold and let sit 4 hours, fridge for 12+ hours, and let final rise for 4 hours. I bake at 450 for 30 minutes. My insides of the bread look like shit compared to OP. Pic related, second try.

>>10433941
sry for shit pics

>>10433954
and here's the starter. Smelled insanely fruity/alcohol like this last time I revived it.

Also, anyone know how to get a softer crust? I hear adding lard or butter to it will do that for you, but then it won't be a lean sourdough.

>>10433957
oop

>>10433976
OP here -- a few questions:
1) does your starter pass the float test? (take a cup of room temp water and gently spoon a little starter onto the surface. if it floats, it's good to go. if it sinks, it's not ready yet.)
2) what are you baking on/in? i bake in a dutch oven -- covered for 20 minutes, uncovered for an additional 10-20 minutes depending on the dough. try baking it for longer, and if you're baking on a cookie sheet or baking stone, find a way to incorporate steam during the beginning of the bake.
3) is your oven temp accurate? get an oven thermometer and check. my oven runs almost 20F hotter than the dial says.
4) are you cutting into it before it cools? if so, you're letting all the steam out before the crumb fully cools and sets.

>>10424454
>what do the bakers here add to their doughs to make 'em more exiting?

Everything.

>>10434041
>1) does your starter pass the float test? (take a cup of room temp water and gently spoon a little starter onto the surface. if it floats, it's good to go. if it sinks, it's not ready yet.)
I haven't tried that but will. I can't right now because I just refed it a few hours ago and I bet that will make the test invalid.
>2) what are you baking on/in? i bake in a dutch oven -- covered for 20 minutes, uncovered for an additional 10-20 minutes depending on the dough. try baking it for longer, and if you're baking on a cookie sheet or baking stone, find a way to incorporate steam during the beginning of the bake.
You guessed it, I'm baking on a sheet. I could prolly throw some water in there during the start for steam or keep a casserole dish in the rack below with water in it.
>3) is your oven temp accurate? get an oven thermometer and check. my oven runs almost 20F hotter than the dial says.
I have no idea. I live in a shitty apartment.
>4) are you cutting into it before it cools? if so, you're letting all the steam out before the crumb fully cools and sets.
Yes. Fuck. Thank you.

>>10434111
glad i could help! definitely try to add steam -- when i bake on a sheet, i put a cast iron skillet on the rack underneath the one where the sheet goes. then when you put the dough in, add a cup of boiling water to the hot skillet and immediately close the oven door. be careful about steam burns. and yeah, as awful as it is, you've gotta wait at least an hour for it to cool down after baking.

>>10434144
Yeah I barely waited 10 minutes... thanks again anon. I'll try the other stuff as well, but I think that is what really fucked me.

>>10434161
nice pickled eggs, btw. i'm not a huge fan of 'em, but i want to try making pickled veggies this summer. thinking cucumbers (obvi), maybe cabbage. garlic scapes if i can find them in the farmer's markets soon.

>>10434174
It's pretty fun, as long as you are careful with the sanitation and don't give yourself botulism. Makes great gifts for people that already have everything. I started with eggs and onions and think I will be doing bread and butter pickled next.

Got into making my own bread after getting a breadmaker as a gift.
This loaf was an experiment where I used whey from the yogurt I make in place of water and added lots of flax seed. Came out great, delicious with jam or peanut butter. I only started to make bread but I'm loving it, its so much better than anything I've ever bought at a store.

>>10434856
Shape is off, I think I need to mold it when it begins to rise.

>>10434863
i've never used a breadmaker before, how do you like it?

Bread baking tips?
Never baked bread outside of making some homemade pizza dough

>>10434041
>>10434111
Neat, I learned things today

>>10424469
Nice job, OP.

Spread that with some homemade ricotta which is then whipped with a floral honey.

11/10

>>10424454
add edamame so soft bread, shit's tasty as fuck

>>10426708
kind of looks like corn...

>>10435150
I love it. Don't have a lot of time to cook so as a set it and forget it device its very useful.
I know it can cook a lot of other things like jams, too. Want to try and get into that.

>>10433954
>>10433976
>>10434111
>>10434161
here. I did what anon said and the crust came out good, but I undercooked it. It looks like it could have used another 5-10 minutes, but the steam trick worked great. I noticed I don't have as big of bubbles as lots of the breads here like OP. Should I try and change and and if so how?

>>10438068
pls no bully my poor ass

>>10438068
OP again. Looking at your recipe from >>10433941, I'd recommend doing more stretch and folds during the bulk fermentation. Do a round of s+f every 30 minutes for the first 3 hours of bulk ferment. Also, maybe you're letting the final proof go too long? I usually do a long slow bulk ferment (I use about 50-75g starter and bulk in a cool area for 8-10 hours, then shape and proof in the fridge for a few hours.)

>>10438098
I'll try all that, thanks again.