/ck/ - Food & Cooking

Since my thread sucks a lot I'll at least show you the recipe I'm looking at... the infamous no knead bread
https://cooking.nytimes.com/recipes/11376-no-knead-bread
https://www.youtube.com/watch?v=13Ah9ES2yTU
Is this a good starting point for a simple man like me?

Any bread should be an okay starting point. Really, just practice at it until shit's good.

>>11188140
>heard that you can turn flour to bread

Crazy talk.

>>11188140

You need salt. It's the secret ingredient.

>>11188198
salt is going to kill yeast. go be a faggot elsewhere.

>>11188204
Nah man that baker dude in the video here >>11188151 dumps salt directly on the yeast and since bread is his life's work I'm thinking it's okay
Unless of course you have sick bread tips of your own, do you? Any crumb shots? Give me your recipe

>>11188140
I made a pretty decent big round cracker the other day.
I was going for a flatbread or something, but the cracker tasted bready good.

It was just flour, butter, water and salt.

>>11188140
yes you absolutely can anon i made a baguette the other day with just yeast, flour, salt and water

>>11188140
You don't even have to weigh or measure anything.

Just dump flour & yeast in a bowl and keep adding water until all the floury bits turn into a big dough ball.

Put the fucker in a greased casserole dish and oven bake until it looks firm. Stick a fork in it: if it comes out wet or covered in dough, bake it some more.

Put herbs in with the yeast for some great herby bread.

>>11188877
What happens if you dont use yeast?
Some bread puffs up on its own iirc

>>11188880
There'll still be air inside the dough (unless of course you decide to stomp on it or something), so theoretically the bread will rise as the air heats up and rises.

Yeast basically does that for you though, by releasing its own air.

>>11188886
So why yeast in the first place if I can just be patient and let the dough air on its own?

>>11188892
Because it takes too long, I guess?

The air in yeastless dough would be minimal, even leaving it for a few hours might not achieve much.

If you're doing homebaking, then I suppose you could leave it overnight, but commercial bakeries have to use yeast to keep up with demand.

>>11188877
I'm going to try this. I'm going to literally just pour flour and a pack of yeast into a bowl, moisten it, and just bake it until it's baked. Will post results

>>11188918
How to make bread, by Me.
Step 1:
Mix flour and cat hair in a bowl

>>11188918
Look forward to it, anon.

I'm baking spelt flour bread with fennel seeds, black pepper, coriander, blue fenugreek and spanish chamomile right now. I like to use honey instead of sugar to feed the yeast.

>>11188931
Step 2: pour a packet of yeast in the bowl. Remember that yeast needs to be activated, somehow. Scoop yeast out of flour and add water.

Maybe the flour will be like an appetizer for the yeast, and it'll work better.

>>11188939
>>11188937
Step 3: sprinkle a little sugar in the yeast because apparently that's something I need to do

>>11188939
>So much water

Anon, what the fuck? You're supposed to be making bread, not slime off of some BuzzFeed article.

>>11188140
It's a simple process, have you got a scale weight? There are different ways to make bread, I make it with the direct dough way, I dissolve solid yeast in water (how much yeast you use changhe everytime for every single thing) put you have 24C in your house and you want to bake quickly bread you can use 20 grams of yeast, dissolve it in water, then mix water with flour (for a simple bread you can start with 500 gr of flour 260 chopin strength if you don't know what the flour strenght is and what the chopin level are make your own research on internet) and work it for 10 minutes with your hands paying attention to not break the dough, after 10 minutes you'll have a smooth dough and leave it to rest for 2/3 hours until it grows and is with bubbles on the exterior, after doing that you can put in the oven at 210/220C until its cooked and you'll have a decent result, nothin to be proud about btw.
The italian school of taste wants that you put 2% of salt on the weight of flour for making bread, and you mix the flour and work the dought when you have mixed all the other ingredients.
Simple recipe:
500 gr flour (260 strength, you have to search it in the shops, the cheapass flour that is sold in supermarkets is good for nothing)
210 gr of water
20 gr of solid, natural yeast (mind that you have to keep it refrigerated)
4 grams of salt
3 grams of sugar (you have to dissolve it in the water after you have dissolved the yeast with it, then begin work on the yeast, remember that salt goes in the ending, after you mixed the ingredients and before working manually the dough)
I've done a professional course here in Italy about baking and pizzeria

>>11188958
P.s. When you leave the dough to rest you've got to put in a bowel and put cellophane on it so air won't touch it, yeast is based on anaerobic bacteria and it grows in it and make the dough grow, I've forgot that you have to fold the dough a couple of times to oxygenate it tho (search it on google)

>>11188958
Always me, this is a low hydrated dough, so it's easier to work :)

>>11188961
Yeah, it's called kneading. I forgot that.

>>11188951
I said I was winging it. I looked up the temperature to bake bread at, but that's it. I am literally dumping stuff in a bowl and baking it.

Step 4: molest bread to develop gluten

>>11188997
Anon, you'll want more flour.

That bread is still wet as fuck.

>>11188997

There is no way this can possibly produce anything but the most delightful loaf. Following intently even though I should be sleeping.

>>11189008

>he thinks that's wet dough

If it's not literally running off of his hand it's not that wet.

>>11188997
I have formed a ball of dough and wrapped it in plastic. I'm just going to wait until it feels right. I know you're supposed to punch it down every so often. I'll do that...every so often. I added some salt for flavor.
>>11189008
I don't need instructions. I'm going on instinct.

>>11189019
Nah, I always make it so that there's still the tiniest bit of unmixed flour (it's actually pretty negligible so I never taste the raw flour)

>>11189040

You should try a 100% hydration dough just for the experience.

>>11189029
Holy moly, it did something. I think this might actually turn into bread

>>11189132
when you shape it, try making half inch deep slashes on the top so the loaf can expand more so it will be more airy and light. Like the ones you see on baguettes

>>11189029
>I don't need instructions. I'm going on instinct.
Based and redpilled

>>11188937 Mine is finished and quite tasty

>>11189149
Best I can do

>>11188151
i don't give nyt my clicks. ill find another one.

>>11189315
This is wat proper OC is, not maniac meth addicts putting a whole fish in a blender then using his toilet as a grill to cook it

>>11189406
Did that actually happen?

>>11188151
Knead the fucking bread and stop being lazy. If you're going to all the effort to make bread do it right

Here are the results of baking bread for the first time ever without a recipe. It's dense and bland, and it's really hard to slice. I'm not eating this thing. I'm sure I didn't let it rise nearly long enough. It also needs more salt than I thought it would. It was just a random fun experiment, though. Now I'm more motivated to try making a proper loaf of bread. Maybe one day I'll have my own heirloom sourdough culture that I can pass down through the generations.

>>11189476
Holy shit that turned out better than I thought it would.
baked some 40% rye sourdough today. One turned out okay the other one a disaster, I tried to go for a gloss and stupidly thought it would still work through the flour.
Also they're a little flat trying to work out why my sourdough keeps coming out quite dense so I'm exploring options

>>11188961
You’re not oxygenating the dough, your activating the glutens and causing them to join together. You just cover the dough so it doesn’t dry out and to keep insects from being attracted to it.

>>11189504
Add sugar. It feeds the yeast, they fart more and make your bread light.

>>11188709
Recipe for baugette please? I've never had one not come out like shite

>>11189635
I don't know, think I might change my kneading times and technique. When I do a normal sourdough I get a great rise it's just dense.
I think I might also try getting it out of the fridge to room temp before putting it into the oven

>>11189415
Dinotendies yeah fucker is banned for some shit about endangered turtles or something /ck/ is better off though just reseasoned my Dutch to make more bread if my dough is risen and the thread is still up I'll post results

>>11188929
Where can I get some cat hair? I don't own a cat.

OP here I went ahead and ignored every single thing you guys told me. The bread is baking now so I can post pics of it in I don't know 45 min? I'm really just posting to save this POS from page 10

>>11188892
dough by itself won't do much. You could use a sourdough starter if you want to avoid the commercial yeast

>>11188961
>yeast is based on anaerobic bacteria
>based on anaerobic bacteria
>anaerobic bacteria
>yeast
>bacteria

>

Well here it is, my first ever loaf of bread. No crumb shot yet because I'm still waiting for it to cool. Did I go way too ham with the corn meal? Yes. Am I glad this website is anonymous? Yes. Am I going to eat this bread with soup and sardines? Yes

>>11191819
possibly, but sometimes you just gotta say fuck it

>>11188898
There's yeast in the air you dumb nigger. Leave it out for long enough and it will acquire sufficient yeast to air on its own. It will probably also have acquired enough unpleasant microorganisms that it will taste like ass and may make you I'll but that's your problem, not mine.

Crumb shot. It tasted really good but the texture wasn't right. It was too moist and spongy. I wonder if the texture would have improved if I let it sit for several hours instead of just waiting for it to cool to room temp. Overall I had fun. If you'll excuse me I have to go floss corn meal out of my teeth

>>11188877

Mustard gas recipe. Do not make.

>>11189659
Surely you have a neighbor

>>11188939
just get instant yeast and toss in right into the flour and water

>>11188140
Flour is literally just bread that has been ground up.

>>11188978
I like the cut of your jib

>>11191844
This is essentially sourdough, you mix water and flower, then leave it to attract yeast for about a week, feeding it every day.

by day 8 or something, you should have a yeasty mix that can be used for bread. It rises slower and has a specific taste sometimes.